Tomato-Basil & Spinach Risotto

Here’s a great recipe for the changing of seasons, borrowed from Iowa Girl Eats.

 

Ingredients

  • 2-1/2 cups chicken broth
  • 1 Tablespoon butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • salt & pepper
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine (I used pinot grigio)
  • 2 vine-ripened tomatoes, seeded & chopped (or equivalent amount of Roma or Compari tomatoes)
  • 2 cups baby spinach
  • handful torn basil
  • 1/4 cup freshly grated parmesan cheese

Directions

  1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot. 
  2. In a large skillet, melt butter over medium heat then add shallot, season with salt & pepper, and then saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds.
  3. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
  4. When there’s 1/4 of the broth remaining, add tomatoes then continue stirring. Add baby spinach and basil with the last broth addition then continue stirring. Stir in parmesan cheese then add more salt & pepper to taste.

Corn on the Cob: 7 Flavorful Ways

Perfectly cooked grilled corn by Bobby Flay

  1. Heat the grill to medium.
  2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.

 

Chili Lime Honey Butter
Mix 6 tablespoons softened butter, 1 tablespoon lime juice, 2 teaspoons of honey, 1 teaspoon chili powder and a dash of cayenne pepper in a small bowl. Slather on hot corn on the cob, then sprinkle on some salt and give it an extra spritz of lime.

Blue Cheese Chive Butter
Mash together 4 tablespoons softened butter with 4 tablespoons crumbled blue cheese. Stir in 2 tablespoons finely chopped chives and 1/2 teaspoon ground black pepper. Spread on hot corn on the cob.

Herb Vinaigrette
In a small bowl, whisk together 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, a hefty pinch of salt and black pepper, 3 tablespoons olive oil and 2 tablespoons chopped fresh thyme. Drizzle over the corn.

Cheesy Cilantro Chili Pepper
Slather cooked corn with 1 tablespoon of butter, then sprinkle each cob with chili powder, cotija cheese, fresh chopped cilantro and finish with a spritz of lime juice

Smoked Feta and Pepper
Finely crumble 1/2 cup smoked feta cheese. Mix in 2 tablespoons finely chopped pickled jalapeno peppers. Coat each hot ear of corn with butter, then roll in the cheese and pepper mixture.

Honey Ginger BBQ Sauce
Combine 1 1/2 cups apple cider vinegar, 1/2 cup mild honey, 1/2 cup ketchup
1 1/2 tablespoons hot sauce, 4 large garlic cloves (minced), 2 tablespoons minced peeled ginger, and 1 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.) This is an excellent BBQ sauce, but keep going with the corn on the cob recipe by brushing the mixture onto the cobs just 1 or 2 minutes before they’re done on the grill. Oil the grill beforehand and it shouldn’t stick.

Jerk Grilled
Whisk together 1 tablespoon water and 2 tablespoons molasses. Using a pastry brush, lightly coat 4 ears of corn with the molasses mixture. Sprinkle all over with purchased or homemade jerk seasoning. Grill over indirect heat on well-oiled grates until tender.

Simple Tomato Sauce

This week and next at the farmers’ & artisans’ market we’re offering samples of the many different varieties of tomatoes! Pick your favorites, grab a box full, and try this mouth watering recipe that brings out their unique flavors! The two key steps in this recipe are to remove the water-filled seed pockets (which helps to deepen the flavor by removing water weight), and roasting (which further removes moisture). This recipe comes (slightly altered) from Chez Panisse in Berkeley.

  • 2 pounds ripe tomatoes
  • 1/4 cup olive oil
  • 1 large yellow onion
  • 1 medium leek
  • 1 small carrot
  • 1 head garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 1 small bunch basil (about 1/4 pound)
  • Salt & pepper
  1. Preheat the oven to 350 degrees F
  2. Cut out a cone at the stem end of the tomatoes to remove the core, and cut the tomatoes into quarters. If you have a grapefruit spoon or a strawberry topper, use it to remove about 50% of the water seed pockets. Toss with half the olive oil.  Put the tomatoes in a baking dish and roast them, uncovered, for 30 minutes, stirring a couple of times to encourage even cooking.  The tomatoes are cooked when the flesh is very soft and the skin separates easily from the flesh.
  3. Peel and slice the onion.  Trim, wash, and dice the leek.  Peel and dice the carrot.  Cut the head of garlic in half horizontally.
  4. Heat the remaining olive oil in a stainless steel or other nonreactive pot (aluminum reacts with the acid in tomatoes and spoils the flavor).  Add the vegetables and the garlic and cook the vegetables over medium heat until completely soft, about 10 minutes.  Add the roasted tomatoes and the herbs.  Simmer, stirring frequently to prevent scorching, until the flavors come together, for 30 to 45 minutes.  Pass the sauce through a food mill and adjust the seasoning with salt and pepper. Makes about 1 quart.

Summer Green Bean Salad

This is a great meal to prepare ahead of time and just have waiting for you on a hot day in the fridge. Martha Stewart has actually got a pretty cool selection of recipes, which is where I found the base for what I’m sharing with you below.  I’m finding the best as they come into season and will post them here, of course.

My goal is that we can use the tags that I put on each recipe for you to find something to do with each bit of produce that you pick up.  Does that sound like a good plan? To see the categories and tags that we have so far, click the three horizontal lines on the top left corner there.

This recipe is catered towards the heirlooms that we’ve got coming into the store lately. I love the light crunch from the beans, which are only partially cooked and cooled, the juicy salty and sweet tomato, and the sweetness of the corn.  I’d like to experiment with not cooking the corn on this one.  Comment below on your thoughts!

Remember the neat trick we showed a couple of weeks ago on trimming your green beans in seconds?  Check it out here beneath our last green bean recipe.

  • Coarse salt
  • 3 ears corn, husks and silk removed
  • 1 1/2 pounds green beans, stem ends snapped off
  • 3 cloves garlic, peeled and gently smashed
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1/2 small red onion, peeled and thinly sliced
  • 1 medium Heirloom tomato, sliced 1/2-inch thick
  • 2 cups of small, mixed red heirloom tomatoes, halved

 

  1. They say to cook the corn until tender in a large pot of salted water (5 to 7 minutes). Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot. I like the taste of raw corn though, and I’d recommend trying it with raw kernels or if you’re near a grill, grilled corn. Yum!

  2. Add the trimmed green beans and return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes. I think that this is a great recipe to try making ahead and storing in the fridge for the following day. It holds up well and lets the flavors marinate just a little bit more.

  3. If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and sliced tomatoes. Add salt to taste and serve at room temperature.

 

If you’re trying the recipe, make sure to leave us a comment below! We’d love to know how it went!

Summer Squash Tartines

Are you loving that buttery zucchini as much as we are? Here’s a great recipe that takes all but 5 minutes to prepare.

  • 4 slices of rustic, whole wheat bread
  • olive oil for brushing
  • 1 clove garlic, peeled and cut in half
  • 4 oz goat cheese, softened
  • 1 Tablespoon olive oil
  • 1 small summer squash, sliced
  • 1/4 cup cherry tomatoes (optional)
  • 1 Tablespoon fresh rosemary, chopped
  • kosher salt and freshly cracked black pepper
Preheat broiler to high. Lightly brush the four slices of bread with olive oil, and place them on a rimmed baking sheet. Broil for 2-5 minutes or until bread is toasted. Watch carefully to avoid burning the bread. Remove toasted bread from the oven, and rub each slice with the cut garlic clove.

In a large skillet, heat the remaining olive oil to medium high heat. Add summer squash, rosemary, salt and pepper and saute until squash is cooked and golden in places. Remove from pan. If using, add the tomatoes to the hot skillet and stir until tomatoes are warm and soft. Remove from heat.

Spread 1 oz of goat cheese onto each slice of bread. Arrange summer squash and tomatoes over the top of the goat cheese. Serve tartines warm.

Recipe from Jelly Toast

Chard and Potato Terrine

This recipe doesn’t sound like much but it is the most asked about recipe in my entire collection!

  • 6 medium sized potatoes
  • 18 baby chard leaves, or 9 large chard leaves, thick midribs removed
  • 1 clove garlic, bruised
  • 6 1/2 TSPS butter
  • 1 1/2 TSP salt
  • 1/2 tsp freshly ground black pepper
  • 2 to 3 ounces cheese, Fiscalini Lionza or a Brie, cut into small pieces
  • 1/4 cup heavy cream

Preheat oven to 350 degrees F. Slice the potatoes as thinly as possible. Set them aside. Coarsely chop the chard leaves. Rub a standard loaf pan with the garlic and 1/2 TSP of butter. Arrange one-third of the potatoes in a layer in the pan. Sprinkle with one-third each of the salt and pepper, dot with 1 1/2 TSP of butter, and top with one-third of the chard leaves. (The bulk of it will wilt during cooking). Sprinkle one-third of the cheese over the chard. Repeat the layers twice in the same way, ending with the cheese.