Week 11: Farm Share Recipes

Meal 1: Okra fries, by JJ Johnson and Zesty Arugula Salad 
Ingredients

• Vegetable oil, for deep-frying
  
• 1 pound okra, pods halved lengthwise
  
• 1 medium egg, beaten
  
• 3/4 cup rice flour
  
• 3/4 cup cornstarch
  
• 1 teaspoon smoked paprika
  
• Kosher salt
  

Directions: 

1. Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350 degrees F.
   
2. Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
   
3. In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and 1/4 teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
   
4. Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
   
5. Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.
   

Pair with your favorite protein and a zesty arugula salad 
Zesty Arugula Salad Dressing
    Chop up arugula and toss with this dressing 
3/4 cup extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard, or stone-ground mustard
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 dash freshly ground black pepper



Meal 2: Tomato and Corn Pie by Gourmet 
Ingredients:
 2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
Directions: 
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.


Meal 3: Breakfast Hash by Yellow Bliss Road 
Ingredients: 

• 4 Large eggs
  
• 1 tablespoon Milk or water
  
• ½ teaspoon Kosher salt
  
• Black pepper to taste
  
• 2 tablespoons Salted butter divided
  
• 1 tablespoon Olive oil
  
• 3 cups cubed potatoes
  
• 8 ounces Bulk breakfast sausage
  
• 1 onion about 1 cup, diced
  
• 1 bell pepper about 1 cup, diced
  
• 1 cup Grated colby jack or pepper jack cheese
  
• Additional salt & pepper to taste
  
• Optional garnishes: Sliced green onion, chopped chives, chopped parsley
  

Directions:
Heat a large cast iron or non stick skillet over medium low heat until thoroughly heated, about 5 minutes.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Add 1 tablespoon butter to the preheated skillet, followed by the eggs. Cook and stir until eggs are soft scrambled, remove from heat to a small bowl and keep warm.
Raise heat to medium. Once hot, add remaining butter, olive oil and the potatoes to the skillet. Cook, stirring occasionally, until potatoes are golden brown and almost cooked through, about 8-10 minutes.
Push potatoes to one side and add the sausage, onion and bell pepper. Cook, breaking up sausage, until sausage is cooked through and veggies are tender, about 5 minutes.
Reduce heat to low. Add eggs back into pan and stir everything together. Top with the cheese and allow to melt, taste and adjust seasoning, then serve immediately with any desired garnishes.
For sunny side up eggs: Begin recipe by cooking the potatoes, sausage and veggies as directed. Make 4 wells on the hash and break one egg into each well. Reduce heat to low, cover pan tightly, cook until whites are firm and yolks are still runny, about 4 minutes. Top with cheese, melt, serve with any desired garnishes.