Plum Tart with Honey and Black Pepper
This is the recipe I discovered last year when I had CSA plums I didn’t know what to do with. It was delightful! I ate a nice warm slice for breakfast. The recipe calls for cutting the pastry into individual squares but I did it in one sheet and then cut it. Your choice.
1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed according to package directions
1 pound red plums (or apricots, or peaches), pitted, cut into ½” wedges
¼ cup sugar
Freshly ground black pepper
1 tablespoon honey
Flaky sea salt
Preheat oven to 425°. Cut pastry into six 4” squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a ½” border. Sprinkle with sugar; season with a few grinds of pepper.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25–30 minutes. Drizzle with honey and sprinkle with salt just before serving.
DO AHEAD: Tarts can be baked 4 hours ahead. Keep at room temperature.
Roasted Tomatillo Salsa
1 pint tomatillos
small onion, minced
1/2 c minced cilantro
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
hot pepper to taste, either red pepper flakes or fresh minced chile pepper
Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice. You can also pulse all together in a food processor, but I like to leave a little texture.
Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.
Blistered Shishito Peppers
8 ounces shisito peppers
½ lemon, sliced
Extra virgin olive oil
Kosher or flavored salts
Heat a large cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally then add a few slices of lemon. Cook until the peppers become fragrant and begin to blister, and the nudge the lemons so they don't stick, about 5 minutes. Transfer to a serving bowl and drizzle with a little olive oil plus a squeeze more lemon then sprinkle with flavored salts. Serve immediately.
Tomatillo Bloody Mary
Where I’m from in Wisconsin, Bloody Marys are a way to “drink your veggies,” especially now that football season is here! If you have some of your recent CSA veggies accumulating in your fridge, try this out! Vodka optional, of course.
2 1/2 lbs. tomatillos, peeled and seeded
2 1/2 garlic cloves, peeled
1 1/2 English cucumbers, peeled and rough chopped
1 1/2 jalapeños, trimmed seeded
1 bunch of celery, trimmed and rough chopped
1 bunch of cilantro leaves
1/2 yellow onion, peeled and rough chopped
1/2 green bell pepper, trimmed, seeded and rough chopped
1 cup filtered water
1 cup fresh lime juice
Kosher salt, to taste
Combine first 9 ingredients in a blender and process until smooth. Strain mixture through a metal mesh strainer to remove pulp and any lingering seeds; add lime juice and salt to taste. Serve chilled.
Chicken Posole
Makes 6 to 8 servings
1 to 1 1/2 pounds chicken breast
8 cups chicken broth
1 bay leaf
1 teaspoon minced fresh thyme (1/2 teaspoon dry)
1 teaspoon minced fresh oregano (1/2 teaspoon dry)
2 clove garlic, crushed
2 teaspoons cumin
1 to 2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon smoked paprika, optional
1/4 teaspoon red pepper flakes, optional
1 (29-ounce) can hominy, drained and rinsed
Posole toppings, use all or some:
Diced avocado
Lime wedges
Diced red, white, or yellow onion
Thinly sliced radishes
Shredded lettuce or cabbage
Diced tomatoes
Diced tomatillos
Diced green or red bell peppers
Chopped cilantro
Crumbled cotija cheese
Hot sauce
Pat the chicken breasts dry, then pound them to an even thickness using the bottom of a jar or a meat pounder. Sprinkle them on both sides with salt and pepper.
Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides. Turn the heat to low, cover the pan, and cook for 10 minutes. Remove the pan from heat and cook another 10 minutes with the lid still on. Remove the lid, check that the chicken is cooked through, then set aside.
While the chicken cooks, bring the chicken broth to a rapid simmer over high heat in a Dutch oven or other large pot. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1 teaspoon of the salt, chili powder, coriander, smoked paprika, and red pepper flakes. Reduce the heat to low and simmer, uncovered, until the chicken is done.
Prepare all the toppings and set aside in small bowls.
Tear the chicken into bite-sized pieces with your fingers or two forks (or chop with a knife). Add the chicken and the drained hominy to the pot. Raise the heat to medium to warm everything through, about 5 minutes. Taste and add more salt or other seasonings if needed. Remove the bay leaf.
Serve the soup in individual bowls with the toppings on the table. Let everyone garnish their soup with whatever toppings they like. Leftover posole will keep, refrigerated, for 1 week.
Kung Pao Cauliflower
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon sherry vinegar
2 teaspoons hoisin sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 medium head of cauliflower (about 1¾ pounds)
2 tablespoons vegetable oil, divided
3 ounces slab or thick-cut bacon, chopped
6 dried japones chiles, chiles de árbol, or other red chiles
1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
3 scallions, dark-green and white parts separated, thinly sliced
1 serrano chile, sliced
1 1-inch piece ginger, peeled, finely chopped
2 garlic cloves, sliced
¼ cup unsalted, roasted peanuts
Kosher salt
Steamed rice (for serving)
Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.
Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.
Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.
Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.
Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, and peanuts and cook, tossing often, until sauce is fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.
Transfer to a serving dish and top with scallion greens. Serve with rice alongside.
Curried Cauliflower Rice Kale Soup
I haven’t tried this but I’m intrigued! This recipe is gluten free, paleo friendly, vegan, and approved for the Whole30 diet! Try using other veggies that you have on hand if kale and carrots are not available.
5-6 cups of cauliflower florets (about 3-4 cups when "riced')
2- 3 tbsp curry powder or curry seasoning (turmeric should is usually included in the curry seasoning/powder)
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooked
Preheat oven to 400F.
In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
Remove and set aside.
While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is "riced."
Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
Next add in your broth, milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.
Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
Add dash of sea salt if desired once ready to serve.
Garnish with herbs and nut/seed crackers crumbles.
Scalloped Kohlrabi
Another paleo - but definitely not vegan - recipe to try.
3 small kohlrabi
2 tablespoons lard (or other fat), melted
coarse ground sea salt, to taste
1/4-1/3 cup fresh organic curly parsley, chopped
4 tablespoons unsalted grass-fed butter
Preheat the oven to 350°F.
Chop the ends off the kohlrabi and peel. Thinly slice each kohlrabi.
Place a single layer of kohlrabi in the bottom of an 8x8 glass baking dish. Drizzle the melted lard over the kohlrabi slices. Sprinkle with sea salt and fresh chopped parsley. Continue to layer sliced kohlrabi, drizzle of lard and sprinkled with sea salt and parsley until you run out of kohlrabi slices. Finish with a sprinkle of sea salt and parsley on top.
Cover the dish with foil and transfer to the oven. Bake covered for 30 minutes. Uncover the dish, add butter and bake uncovered for an additional 30 minutes.
Remove from oven and serve.
Broccoli Fritters
6-7 broccoli stems, shredded (about 1.5-2 cups)
2 eggs, whisked
1 3/4 cup almond meal
1/2 sweet onion, finely chopped
1 tablespoon garlic powder
1 teaspoon minced garlic
lots of salt and pepper
Send your broccoli stems through a shredder or food processor with the shredding attachment which made it go by super fast.
Add your shredded broccoli to a large bowl along with all other ingredients and mix well.
Heat up a large skillet over medium-high heat with a bit of fat in it. Use a large spoon and your hands to ball up a fritter and add to a skillet. It doesn't need to be flat, you'll flatten it out after you flip it.
Cook the fritter for about 3-4 minutes, then use a spatula to flip, then flatten out with the spatula. Cook for another 4 minutes or so.
Once the fritters are crisp on both sides, eat them.
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