-Pedro Calderon de la Barca
Reminders: SATURDAY PICKUP ONLY, PLEASE!
Store In the Fridge:
Pink Lady Apples-Papas Orchard
Romaine Lettuce - Hares Valley Growers
White Mushrooms - Mother Earth Mushrooms
Asian Greens Mix - Path Valley Farms
Scallions- Path Valley Farms
Recipes:
Asian Greens with Shallot Vinaigrette
Asian greens are often sought after for their health benefits, but their complex flavors also make for unique salads. Dressing Asian greens with fish sauce will add depth and body to the salad.
1 tbsp. rice wine vinegar
1 tbsp. nam pla (Vietnamese fish sauce)
Salt and freshly ground black pepper
1⁄2 cup light sesame oil
1 shallot, peeled and sliced into thin rings
6 oz. mixed baby Asian greens, such as tatsoi, mustard
greens, mizuna, and pea shoots
1. In a small bowl, whisk together vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least 1⁄2 hour. Adjust seasoning before using.
2. Place greens in a salad bowl. Add the dressing and a few grinds of pepper. Toss gently to coat greens without crushing them.
Pasta with Scallions
This recipe was adapted from Pascal's Manale in New Orleans.
1/3 cup olive oil
2 garlic cloves, peeled and minced
1 bunch scallions, trimmed and chopped
1/3 cup white wine
1/2 cup chicken or veggie stock
4 tbsp. butter
Salt and freshly ground black pepper
1 lb. cooked spaghetti
Parmigiano-reggiano
1. Heat olive oil in a skillet over medium heat. Add garlic, scallions, and white wine. Cook until soft, 2–3 minutes; then add stock and butter. Season with salt and pepper. Cook until sauce is creamy, 1–2 minutes.
2. Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.
Awesome Recipe For Chinese Scallion Pancakes (with Photos) Here
Caesar Salad Recipe
If you have a concern about the raw eggs called for in this recipe, you can use pasteurized eggs, or you can coddle the eggs first by immersing them in boiling water for 1 minute, before cracking them open. If you don't have anchovies available, add a teaspoon of worcestershire sauce to the dressing.
1/4 cup high quality extra virgin olive oil
2 cloves fresh garlic, peeled, smashed, then minced
1/2 baguette, preferably a day old, sliced thin
1/8 cup freshly juiced lemon juice (plus more to taste)
2 ounces Parmesan cheese, grated
1/2 teaspoon anchovy paste, or 1 anchovies, smashed and minced
1 egg
Freshly ground black pepper (1/4 teaspoon or to taste)
1/4 teaspoon salt
1 head of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded
Method
1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.
The steps up until this point can be made ahead.
3 Add anchovies and egg to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
4 Using your hands, tear off chunks of lettuce from the head of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.
5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.
Serves 2-3 for a main course or up to 4-6 for a side salad.
With Thanks,
christy and tom
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