Recipes
Now, I know you don't need suggestions on what to do with tomatoes, potatoes and french-style green beans, but if I were you and I had this box, I'd make a classic nicoise salad. I have many fond memories of ordering this dish at one of my favorite Minneapolis establishments called Barbette. They make an excellent version with purple potatoes and quail eggs. There are quite a few versions out there, so I've just included some links to peruse. I think that if you decide to embark on creating this masterpiece of a salad, you should choose your own variations.
Salsa Verde (thyme and parsley) from the Art of Simple Food by Alice Waters
Here's what Alice Waters has to say about this sauce, "Salsa Verde, the classic green sauce of Italy, is a sauce of olive oil and chopped parsley flavored with lemon zest, garlic, and capers. It adds lively freshness to almost any simple dish...Don't hesitate to experiment. I make salsa verde more of less thick depending on what I am using it for. I tend to use less oil when it's for roasted meats and grilled veggies and more for fish."
Combine in a small bowl: 1/3 cup coarsely chopped parsley (leaves and thin stems only) Grated zest of 1 lemon 1 small garlic clove, chopped very fine or pounded into a puree 1 TBS capers, rinsed, drained, and coarsely chipped 1/2 tsp salt Fresh-ground black pepper to taste 1/2 cup olive oil
Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.
Variations: Other herbs, or combinations of herbs such as thyme, tarragon or chervil, can replace part or all of the parsley.
Melon and Cucumbers with Pepper and Lime from Vegetarian Cooking for Everyone by Deborah Madison
1/2 honeydew or cantaloupe, cilled 3 cucumbers 2 cups watercress or arugula juice of two limes salt and freshly milled pepper
Scoop out the seeds, then slice the melon into narrow wedges and remove the skin. Scrub the cucumbers or peel if the skin is thick; cut into sixths. Make a bed of greens on four plates and arrange the melon and cucumbers on top. Spoon the lime juice over the top and season with a little salt and pepper.
Very Much Marinated Potatoes from The Enchanted Broccoli Forest by Molly Katzen
This looked yummy to me, and it utilizes many CSA box ingredients. Especially if you still have some pesky scallions lying around.
"For this salad, the potatoes are actually cooked in their marinage, which gives them a very unusual flavor. (Potatoes are rarely cooked in anything but water.) The truck to this process is to get them sliced seriously thin (which means only a shade or two thicker than paper-thin.) The ingredients for this dish are not unusual, but somehow the result equals more than the sum of its parts."
6 medium potatoes 2/3 cup olive oil 3/4 cup red wine vinegar a generous dosage or fresh black pepper 1 1/2 tsp salt
3 scallions - whites and greens, finely minced 1 small bell pepper, in very thin slices 1/4 cup finely-minced parsley chunks of ripe, red tomato
1. Scrub the potatoes. Slice them in half lengthwise, then in very thin slices.
2. Combine potatoes slices, oil, vinegar, salt and pepper in a large saucepan. Bring to a boil, then cover and lower heat to a shy simmer. Cook until the potatoes are just tender (20-30 minutes.) Remove from heat, transfer to a bowl, and chill thoroughly. 3. Before serving, stir in minced scallions and pepper slices. Serve garnished with minced parsley and chunks of tomato. Hope you have a great week! Farmer A
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