New York Steak w/ Brussel Sprout Hash
Made by: Chelsee L.
Peanut Butter & Oatmeal Cookies
Made by: Chelsee L.
Arugula & Orzo Salad
Made by: Chelsee L.
Ginger & Scallion Crab
Made by: Stan C.
Grilled Cheese Sandwiches
Made by: Richard L.
Deviled Eggs
Made by: Erin W.
Ingredients
eggs
tablespoons mayonnaise
2 teaspoons spicy brown mustard
2 teaspoons honey mustard
1 teaspoon white sugar
salt and pepper to taste
paprika for garnish (optional)
3 pimento-stuffed green olives, cut in half
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
2. Stir the mayonnaise, spicy brown mustard, honey mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
3. Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.
Roasted Artichokes with Garlic
Made by: Richard L.
Fried Egg On Potato Bell Pepper Hash
Made by: Kekona & Janine
Ingredients (all from the Saturday morning farmers market):
Eggs, yukon gold potatoes, green bell peppers, yellow onions, fresh garlic, salt/pepper and olive oil.
Technique:
Dice potatoes, bell pepper and onion to similar size small cubes and cook in skillet with olive oil. Salt and pepper liberally. Cook until potatoes are golden brown and crispy on the outside, and smooth and soft on the inside. Meanwhile fry 2 eggs to over-medium doneness.
The goal of this dish was not to incorporate some strange food or wild technique, but rather to bring it back to fundamentals: simple, comforting food that does not take 2 days to prepare. What made me declare “Hell Yeah , I made that” was the fact that I was able to finally execute some fundamental techniques:
1) Knife skills (consistent cuts of potato, onion, bell pepper and garlic)
2) Cooking skills (cooking the potatoes and eggs to the perfect doneness)
3) Proper seasoning (not too much, not too little)
Turkey, Salami, & Avocado Sandwich
Made by: Richard L.
Not the fanciest meal, but it was delicious. Used Rudi’s Spelt Artisan bread.
Garden Omlette
Made by: Richard L.
An omelette with spinach, heirloom tomatoes, feta cheese, and chicken breast.
Rainbow Chard Wrapped Swordfish on a Creme Freche Celery Root Puree
Made by: Kekona S.
Protein:
Get Trader Joes Line caught sashimi grade swordfish, season with salt/pepper/chili flakes. Wrap in 2 leaves of rainbow chard and bake for 15 minutes-ish…
Carbohydrate:
Slow cook 1 onion in some butter and a satchel of herbs (cheese cloth wrapped garlic, bay leaf and peppercorn) for about 25 minutes on the stove top. Meanwhile saute 1 sliced, cleaned celery root in 2 tbls of butter until soft. Liberally salt and pepper. Drain the onions and celery root. Add onions back to pan and brown. Add celery root back, and add 1/2cup of chicken stock. and cook until creamy. Put it all in a food processor with about 1/4 cup of creme freche and a little more chicken stock. Blend until smooth.
These are estimated measurements… Just keep adding things slowly until they start to taste good and have a nice texture..
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Comments: Wowza.
Sauteed Spinach with Garlic
Made by: Richard L.
Wash the spinach to remove any dirt. Chop a few cloves of garlic. Heat 1 tbsp. olive oil in a big pan and add a dash of salt. Add garlic and cook for 1 minute. Add spinach, stir, and cover. Serve in five minutes!
(Loving the CSA box so far!)
