Below are some suggestions on how to utilize our September Next Course bag!
PASTA WITH ZUCCHINI, MUSHROOMS, AND TOMATOES
8 oz bowtie (farfalle) or other small pasta, uncooked
2 tbsp butter/oil
½ onion, minced
3 garlic cloves, minced
2 medium zucchini, thinly sliced
½ pound mushrooms, sliced
1-2 medium tomatoes, chopped
1 tsp salt
½ tsp dried thyme (or 1.5 tsp fresh)
dash of pepper
½ cup canned coconut milk
1 heaping tbsp corn, potato, or tapioca starch
Bring a large pot of water to boil for the pasta. Cook according to package until al dente. Reserve 2-4 tbsp of cooking water and drain. Set aside.
In a large saute pan, melt the butter/oil over medium heat. Saute the onion for about 3 minutes, until softened. Add the garlic, zucchini, mushrooms, and tomatoes for about 5 minutes until the zucchini and mushrooms are tender. Stir in the salt, thyme, pepper.
For a simple sauce: combine the pasta with the vegetable mixture, plus 2-4tb of cooking water to loosen and additional olive oil as needed. Optionally top with grated parmesan and enjoy!
For a creamier sauce: whisk together coconut milk and starch. Add to the vegetables and cook over medium heat for 1-2 minutes, until thickened. Add 2-4tb of cooking water to desired sauce consistency and add the pasta. Toss and optionally top with grated parmesan and enjoy!
Recipe adapted from Produce on Parade
Stir-Fried Rice With Cabbage, Bell Pepper and Greens
1 bunch of greens, such as spinach, chard, beet/turnip greens, kale, stemmed and chopped (about 7-8 cups)
2 cloves garlic, minced
Optional – 1” ginger, peeled and minced
3.5 tb oil or butter
1 medium red bell pepper, diced
½ medium or small head cabbage, cored and shredded (about 4 cups)
1 bunch scallions, sliced, white and dark green parts separated
3 cups cooked rice, either chilled or at room temperature (or substitute half cooked quinoa or another grain)
1 to 2 tablespoons soy sauce (to taste)
¼ teaspoon ground pepper
½ cup chopped cilantro
6 ounces chicken (cooked) or tofu, diced
sesame seeds/sesame oil
Heat a 12-14-inch skillet or wok over high heat until a drop of water evaporates within a second or two when added to the pan.
Add 2tb of oil and add beaten eggs; scramble until soft then remove from pan to a bowl or plate.
(If using tofu or chicken) Add 1tb of oil and add protein; cook until heated through and lightly seared; remove to a bowl or plate.
Add 1/2 tb oil and saute garlic and ginger for about 10 seconds; add red pepper and stir-fry for 2 minutes, until crisp-tender.
Add cabbage and light part of scallions; cook for 1 minute then add greens; cook until wilted, 1-2 minutes.
Add in rice (and quinoa/grains, if using); press and sear rice into pan to create fried, crunchy parts.
Add soy sauce, green scallion, (optional chicken/tofu), eggs, and cilantro; heat through for about 30 seconds, optionally garnish with sesame seeds and/or a drizzle of sesame oil and enjoy!
Adapted from The New York Times
Black Bean Soup
1 1/2 cups dried black beans (10 oz), picked over and rinsed
Optional - 8 bacon slices (7 oz), chopped (1 cup)
1 small onion, cut into 1/4-inch dice (3/4 cup)
1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)
1 1/2 teaspoons chopped garlic
1/2 teaspoon finely chopped seeded fresh jalape&241;o chile
1 1/2 teaspoons dried oregano, crumbled
1 bay leaf
1/2 teaspoon dried thyme (or 1.5 tsp fresh), crumbled
3 qt reduced-sodium chicken broth (note: broth can be made with bouillon cubes, approximately 1 cube per 16 oz of water)
3/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Salt to taste
Optional toppings: sour cream, chopped fresh cilantro, tortilla chips, shredded cheese, diced avocado
Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours; rinse and drain well in a colander.
Alternately, quick soak: cover dried beans with 3 inches of cold water in a large saucepan. Bring to a boil and cook, uncovered, over moderate heat 2 minutes. Remove from heat and cover pan, then soak beans, covered, 1 hour. ·
If using, cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking.
(If not using bacon, add 1tb of oil/butter to the pain) Add onion, bell pepper, garlic, chile (if using), oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
Add soaked beans, chicken broth, and pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro; season with salt to taste.
If desired, serve with sour cream, chopped bacon, cilantro, tortilla chips, shredded cheese, avocado, or more!
Adapted from Epicurious and Enchantment Resort, Sedona, AZ
Breakfast Burrito + Potatoes
2 teaspoons oil/butter
1/2 onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup cooked black beans
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup shredded cheese
4 (10 inch) whole wheat tortillas (burrito size)
1 large tomato, (4 ounces) seeded and diced
1/4 teaspoon chili flakes
1/4 cup reduced fat-free sour cream
1/4 cup salsa
1 small avocado (4 ounces), cubed
Heat the butter/oil in a large nonstick skillet over a medium-high heat.
Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes.
Add black beans and red pepper flakes (if using) and cook until warmed through, another 3 minutes.
Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese; season with salt and pepper.
Reheat the skillet with 1tsp oil/butter over a medium heat.
Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Spread each tortilla with 1 tablespoon each sour cream and salsa (if using)
Layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado (if using).
Season, to taste, with hot sauce.
Roll up burrito-style and if desired, sear in a pan lightly coated with oil/butter until browned on all sides.
2-3 pounds red potatoes, roughly chopped/diced
2 cloves garlic, minced
1/2 onion, chopped
1 red bell pepper, seeded and roughly chopped
¼ cup butter/olive oil
1 teaspoon seasoned salt
Salt and freshly ground pepper
Optional - 1/2 teaspoon cayenne pepper
Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper (if using) and salt and pepper.
Bake for 20 to 25 minutes, shaking the pan twice.
Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
Sprinkle with a little more salt and pepper before serving.
Green Beans with Soffritto and Country Ham
1 1/4 pounds green beans
1/4 cup butter/olive oil
2 medium carrots, finely diced
2 medium celery ribs, finely diced
1 small onion, finely diced
Pinch of crushed red pepper (optional)
Pinch of dried oregano (or a few leaves, diced of fresh)
Salt and freshly ground black pepper
1 garlic clove, minced
3 ounces thinly sliced country ham or prosciutto, cut into 1/4-inch-thick matchsticks (1/2 cup)
Vegetarian option: 6 ounces sliced mushrooms
1/2 teaspoon finely chopped rosemary
1 tablespoon red wine vinegar
In a large saucepan of boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain the beans and cut them into 1-inch lengths.
In a large skillet, heat 3 tablespoons of the olive oil. Add the carrots, celery, onion, crushed red pepper and oregano and cook over low heat until the vegetables are just tender, about 25 minutes. Season with salt and pepper and remove to a plate or bowl.
Heat the remaining 1 tablespoon of oil and add the garlic and cook over moderate heat until fragrant, about 1 1/2 minutes.
Add the country ham or mushrooms and rosemary and cook over moderately high heat until sizzling, about 1 minute.
Stir in the vinegar and add the green beans and vegetable mixture; toss until heated through and season with salt and pepper.
Adapted from Food and Wine Magazine