THE RECIPE CORNER
2 lemon or 1 long cucumber, sliced thin
2 carrots, julienned
½ lb green beans, trimmed
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
1 clove garlic, minced
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Blanch the green beans in boiling water for about 2 minutes. Then plunge into an ice bath. Drain. Combine the cucumbers, carrots, and green beans in a bowl. Set aside.
In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, garlic, and soy sauce. Taste for seasoning and adjust to individual preference.
Toss the veggies with the dressing. Fold in the sesame seeds. Chill for 20 minutes or overnight and then serve.
Quick Pickled Produce
Many of the items in this week's box can be pickled, so check out this quick pickling recipe! Pickled veggies are the perfect appetizer to set out on a hot summer night.
Green beans, trimmed
Carrots, cut into sticks, or sliced
Chinese Cabbage, thinly sliced
Cucumbers, sliced (optional)
Radishes, sliced (optional)
2 1/2 cups water
2 cups vinegar
1/2 cup white sugar
2 tablespoons salt, kosher is good
2 tablespoons dill or coriander seeds
a generous pinch of red pepper flakes
2 large garlic cloves, cut into quarters
This should be enough brine to pickle all of this week's green beans, carrots, and some of the Chinese cabbage, or a combination of other veggies as well. Reduce or increase the recipe as needed.
Place the veggies in a large glass jar. In a large saucepan, combine sugar, vinegar, water, salt, seeds, pepper, and garlic. Bring mixture to a boil over medium-high heat; cook, stirring constantly, just until sugar dissolves.
Remove from heat; pour mixture over vegetables, and let cool completely. Cover tightly, and refrigerate at least 24 hours before serving.
Pickled vegetables can be stored in refrigerator up to 1 week.
Sweet and Sour Cabbage
A delicious side dish by itself, or combine with the green bean and carrot salad, recipe below.
1 Tbs butter
1 head cabbage (Chinese or regular), shredded
1 onion, chopped
1 apple, chopped
¼ cup vinegar
¼ cup water
3 Tbs sugar
salt & pepper
Melt butter in heavy large pot over medium-low heat. Add the onion and sautee for a few minutes. Then add the rest of the ingredients, except the apple, cover, and simmer about 15 - 20 minutes, or until cabbage is nice and tender. Uncover, add the apple and cook just a few more minutes.
Green Bean & Carrot Salad
½ lb green beans, trimmed and cut into bite sized pieces
2 - 3 carrots, thinly sliced
2 Tbs Dijon or German mustard
1½ Tbs ground caraway seeds
1 tsp ground coriander
1 tsp salt
1 tablespoon malt vinegar
¼ cup extra virgin olive oil
½ cup sweet and sour cabbage
¼ c walnuts
Add the carrots to boiling water for about 2 minutes. Then add the green beans for about 2 minutes more, until all the veggies are tender-crisp. When cooked, plunge them into an ice bath and drain.
Make the vinaigrette by whisking the mustard, caraway, coriander, and salt in a large bowl. Whisk in the vinegar. Slowly add the oil in a steady stream, whisking constantly to emulsify.
Add the green beans, carrots, cabbage, and walnuts to the dressing. Toss to coat. Add salt to taste. Serve immediately.