Recipes for the week of May 14th
Friday, May 11th, 2012 | No Comments »Shrimp Salad w/ Cucumber & Mint
Ingredients:
2 pounds medium shrimp, cleaned
1 cup fresh mint leaves
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 cucumber, seeded and diced (about 1 1/2 cups)
1 lemon, zested
Salt and pepper
Procedure:
Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
This will keep in the refrigerator in an airtight container for up to 2 days.
Farm Vegetable Stir Fry
Ingredients:
Cabbage (Julienne)
Squash (Sliced thin)
Red Choi (Quartered)
Onions (Julienned)
2 cloves crushed garlic (minced)
Canola & Sesame Oil
Procedure:
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the Cabbage and onion while stirring constantly. While continuing to stir, add successively the squash, , and teriyaki sauce. Cook, stirring constantly for 2 minutes. Add the bok choi, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in snap peas and sesame oil and remove from heat. Serve immediately.
Kale Chips w/ Lemon
Ingredients:
2 bunches fresh kale, stemmed, torn into bite-size pieces
Flaky sea salt
1 lemon
Crushed red pepper flakes
Procedure:
Preheat the oven to 350 degrees F.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.
Strawberry Cobbler
Ingredients:
1 1/3 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces and chilled
2/3 cup heavy cream
2 pints whole strawberries, hulled
2 tablespoons butter, melted
Procedure:
Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.
Roll dough to 1/2-inch thickness and cut to fit over the baking dish.
Mix strawberries in baking dish. Top fruit with cobbler dough and brush with meltedbutter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.
