glacier grist

Issue #73 • Thursday, July 01, 2010

LOOK FOR YOUR NAME ON THE LABEL!
Look for your box label with YOUR name on it.  If you should happen to take someone’s box, please call customer service at 529.7630.

DO YOU HAVE ANY GLACIER VALLEY BOXES?
You can always drop them off early the day of delivery or bring and bag and leave your box the day of delivery. 
If that is not convenient, please let us know.  We will work with you to get rid of your box clutter.

ALWAYS REMEMBER that if you are not happy with something in your box, please let us know right away.  We are dealing with Mother Nature and sometimes she throws us a curve. We will make it up to you in your next box. 

recipes

for glacier grist Issue #73

Print Recipes

broccoli marinated in sesame-walnut-ginger sauce

(contributed by Alison)
This fantastic recipe is based on one in Mollie Katzen’s The Vegetable Dishes I Can’t Live Without . And once you try this recipe, you’ll see why. It’s amazing. I use way less sauce than she calls for, but adjust it to your taste, adding more or less broccoli as you wish. Use more broccoli if you want a leaner dish, less broccoli for a richer dish.

You marinate the broccoli for an hour or two in the sesame and walnut oils, garlic and ginger, then add the rice wine vinegar at the end, so the green of the broccoli doesn’t fade. You can even let it marinate overnight in the refrigerator, and then add the vinegar the next day, after warming the broccoli up to room temperature.
Somehow, this dish is so hearty and full-flavored—you just have to try it to believe how good it is! You can just eat a big pile of it for a meal. It’s got plenty of protein with the nuts!
¼ cup roasted walnut oil (such as Loriva—don’t use refined walnut oil, it won’t have much taste)

1 tablespoon dark roasted sesame oil
1-2 tablespoons soy sauce (I like Nama Shoyu)
1 teaspoon salt
2 tablespoons finely minced garlic
2 tablespoons finely minced fresh ginger
pinch of cayenne
2-4 pounds broccoli heads, cut into bite-sized florets
2-4 tablespoons unseasoned rice vinegar (i like brown rice vinegar best)
½ to 1 cup walnuts, toasted for 15 minutes in a 350 degree oven, and chopped coarsely

1. Reserve the broccoli stems for another use (like roasting them at 450 degrees with olive oil, salt, and garlic).
2. Steam the broccoli florets for about 4 minutes, in batches, as necessary, just until tender. Dump them out on a dishtowel on the counter and spread them into a single layer. Let them cool and steam off their excess moisture.
3. Combine the oils, soy sauce, salt, garlic, ginger, and cayenne in a large bowl. Add the broccoli to this marinade and toss well until completely coated. Let stand at room temperature for an hour or two (or covered, in the refrigerator, if you’re going to let it marinate longer).
4. Sprinkle in the vinegar just before serving. Taste and see if you need more vinegar, soy sauce, or salt.
5. Sprinkle the walnuts on each serving at the table, and have a dish of nuts on the table for everyone to add more, as desired.

north african cucumber-tomato salad

(contributed by Nancy)
In her book, The Vegetarian Table: North Africa, Kitty Morse likes to use English cucumbers for their smaller seeds and the ability to use the skin. This is a great salad to have in the refrigerator so feel free to double it.  I have put this salad on top of torn lettuce leaves and I have an instant beautiful salad in a flash.

½ - 1 English cucumber
salt for sprinkling
3 tomatoes
2 green onions with tops, finely chopped
2 radishes, finely diced
½ red bell pepper, seeded and finely diced
15 fresh flat-leaf parsley sprigs, minced
2 tablespoon minced fresh mint
1 tablespoon fresh lemon juice
2 tablespoon olive oil
freshly ground black pepper to taste
6 kalamata or nicoise olives for garnish

1.  In a serving bowl, combine all the ingredients.
Cook’s note:  If you are going to keep the mix for a few days remember that the onions will infuse their flavor as the days progress.

cucumber salad with balsamic dressing

(contributed by Nancy)
I like to snack on these beautiful English cucumbers-plain and simple.  But to have them marinating in a delicious dressing is good too. I saw a version of this in a magazine long ago and change the herbs to use what I have on hand.  Rosemary packs the most punch, but I love marjoram or oregano too.

1 tablespoon finely chopped fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 English cucumber with peel, washed and thinly sliced
cracked black pepper, to taste

1.  In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard until well blended.
2.  In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Add the black pepper to taste. Refrigerate until ready to serve.

rosemary roasted purple potatoes

(contributed by Nancy)
Not everyone is going to have purple potatoes in their box, but if you do, fear not!  I guess the idea of eating a blue food is a little odd, but once you try them you’ll look for them all the time.  If you make this dish with salmon and have carrots on the side as well, your plate will be a kaleidoscope of flavors and colors!

5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
salt and freshly ground pepper to taste

1. Preheat oven to 375 degrees.
2. Scrub the potatoes well. Dry and quarter them as shown above.
3. Place potatoes in baking pan to form a single layer.
4. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
5. Cover pan with foil and slide into oven.
6. Bake potatoes for 15 minutes.
7. Slide pan from oven and remove foil. Using a spatula, turn potatoes over.
8. Return pan to oven without foil and roast potatoes another 15 minutes.
9. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.

michael anthony’s fork-crushed purple majesty potatoes

(contributed by Nancy)
You can do this with white potatoes too.  I did sauté the shallots because I don’t really care for raw shallots, but if you like those stronger flavors-go for it!  Adapted from New York Magazine.

1 pound Purple Majesty or other purple potatoes,washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
salt to taste
pepper to taste
2 tablespoons parsley, chopped

1.  In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes.
2.  Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
3.  Fold in minced shallots, lemon juice, olive oil, salt, and pepper. Finish with parsley.

Print Recipes

comments

Im very greatfull to see your site.

label with YOUR name on itlinks london jewellery
links london
links of london
thomas sabo
thomas sabo sale
thomas sabo Jewellery
thomas sabo store
tiffany
should happen to take someone’s box, please call customer