glacier grist

Issue #77 • Tuesday, August 17, 2010

recipes

for glacier grist Issue #77

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summer sunshine pasta salad

(contributed by Nancy)
I’m guessing we could all use a bit more sunshine these days!  This is a very satisfying one dish meal and very forgiving you want to swap out ingredients. I have done it with just one type of pasta, but the contrast between the two is visually striking. This is from One Dish Vegetarian Meals by Robin Robertson

8 ounces farfalle
¼ teaspoon ground turmeric
8 ounces small shell pasta
1/3 cup plus 1 tablespoon extra virgin olive oil
2 cups broccoli florets, blanched
juice and zest of 1 orange
2 tablespoons fresh lemon juice
salt to taste
cayenne pepper to taste
1 bell pepper, cut into thin strips
1 ½ cups cooked or canned chickpeas, rinsed and drained if canned
1 small onion, chopped
1/2 cup tomatoes, cut into wedges
¼ cup sunflower seeds

1.  Cook the farfalle in a large pot of salted boiling water, stirring occasionally, until it is al dente.  While the farfalle is cooking, add the turmeric to the water to turn the pasta bright yellow.  Cook the pasta shells in a separate pot of salted boiling water until they are al dente.  When both pastas are cooked, drain and rinse under cold water.  Place both pastas in a bowl, toss with 1 tablespoon of the oil, add the broccoli, and set aside.
2.  To make the dressing, combine the orange juice and zest, lemon juice, salt, and cayenne in a small bowl.  Whisk in the remaining oil until blended, then pour the dressing over the pasta.  Add the bell pepper, chickpeas, onion, and tomatoes and toss to combine.  Sprinkle on the sunflower seeds before serving.

zucchini soup

(contributed by Nancy)
You really need to have the basil leaves to add some pizzazz to this soup.  It really goes to show you that if you have fresh ingredients you don’t need to fuss a lot.  From the French Farmhouse Cookbook by Susan Hermann Loomis.  I’m not sure about the size of the zucchini we will be receiving in our boxes, so feel free to cut the recipe in half.  Or if your garden is overflowing, double it!

1 tablespoon unsalted butter
1 medium onion, peeled and diced
2 lbs zucchini, grated
2 cups chicken stock
2 cups water
salt and freshly ground black pepper
½ cup (loosely packed) fresh basil leaves

1.  In a large heavy saucepan, melt the butter over medium-high heat.  Add the onion and cook, stirring frequently, until it begins to trun translucent, about 5 minutes.  Add the zucchini and stire to blend it with the onion.  Then add the liquids.
2.  Increase the heat just enough to bring the soup to a boil; then decrease it so the soup is simmering merrily.  Cook, covered, until the zucchini is tender through, about 20 minutes.  Season to taste with salt and pepper.
3.  Puree the soup in a food processor or with a wand mixer, or leave it chunky if you like.  Adjust the seasoning.
4.  Just before serving, cut the basil into fine strips.
5.  Divide the soup among six bowls, sprinkle with the basil and serve immediately.

waldorf rice salad

(contributed by Nancy)
I have done this recipe with all sorts of rice, brown, red, and if you are feeling adventurous, try black rice (which actually looks a little purply once cooked).  From One Dish Vegetarian Meals by Robin Robertson.

1 large red delicious or granny smith apple
¼ cup thinly sliced fennel
2 tablespoons fresh lemon juice
3 cups cold cooked basmati rice
¾ cup raisins
¾ cup finely chopped celery
½ cup chopped walnuts
¼ cup minced scallions or onions
½ cup mayonnaise or soy mayo
1 teaspoon dijon mustard
2 tablespoons cider vinegar
1 teaspoon sugar
½ teaspoon salt
2 tablespoons safflower oil
lettuce leaves, for serving

1.  Cut the apple into ½ inch dice and place in a large bowl.  Add the lemon juice and toss to coat.  Add the fennel,  rice, raisins, celery, walnuts, and scallions.  Set aside.
2.  In a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, and salt.  Whisk in the oil in a slow, steady stream, until emulsified and smooth.  Add the dressing to the salad and mix gently to combine.  Cover the salad and refrigerate for at least 30 minutes before serving.
3.  To serve, line a shallow bowl or individual plates with lettuce leaves and mound in the center.

fresh cavatelli with cauliflower, almonds and toasted bread crumbs (casareccie vruocchele e vredocchie)

(contributed by Nancy)
Sometimes dishes sound so much better in Italian, don’t they?  This is from Lidia Bastianich and she has become one of my favorite Italian chefs. Focusing on what is in season and letting nothing go to waste.  I used Rise and Shine’s levain for the country bread.

½ teaspoon kosher salt, plus more for the pasta pot
8- inch chunk day- old country bread (6 ounces)
7 tablespoons extra- virgin olive oil
4 plump garlic cloves, peeled and sliced
¼ teaspoon red pepper flakes, or to taste
1 small head cauliflower, cut in small florets (about 1 pound)
1 pound dried pasta-something shaped like gemelli which looks like a twisted spiral
⅓ cup sliced almonds, toasted and coarsely chopped
2 tablespoons chopped fresh Italian parsley

1.  Fill the large pot with salted water and heat to a boil.
2.  Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs. Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and pepper flakes. Let them sizzle for a minute or so, then put in the bread crumbs, and stir to moisten them with the oil.
3.  Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they’re golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark. Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl.
4.  Meanwhile, start cooking the cauliflower and pasta. With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. Drop in the gemelli, stir, and return the water quickly to a boil. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente.
5.  Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl. Sprinkle over the bowl the almonds, parsley, and salt, and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets.
6. Drizzle the remaining 2 tablespoons olive oil all over, and toss again. Serve immediately, right from the bowl.

spiced tuscan kale

(contributed by Nancy)
This is based on a recipe from www.ruthreichl.com but feel free to use chard too.

1 bunch of kale
1 small onion
1-2 cloves garlic
pinch of pepper flakes
1-2 anchovies
parmesan cheese to taste
3 tablespoons of crisp breads crumbs

1.  Strip kale from the ribs and coarsely tear them into pieces. Drop them into a few quarts of boiling salted water for about 30 seconds, drain and run under cold water to stop the cooking. Set aside.
2.  Pour a glug or two of olive oil into a frying pan, and add 4 anchovies. Stir about until the little fish disintegrate.
3.  Then add 1 coarsely chopped onion. Shake in some chile flakes and salt and pepper to taste. Add 4 smashed cloves of garlic and cook until it is all insanely fragrant.
4.  Add the greens and cook just until it comes together. Toss with grated Parmesan and crisp bread crumbs.
This is wonderful as a side dish or over your favorite pasta.

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comments

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one dish meal and very forgiving you