Week 5: Farm Share Recipes

1. Roasted Romanesco & Summer Squash with Parmesan Panko
   
   

Ingredients

• 2 heads Romanesco 2 to 2½ pounds
  
• 2 Summer squash
• 2 tablespoons olive oil
• 3 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ cup grated Parmesan cheese
• ½ cup panko bread crumbs

Instructions

1. Preheat oven to 400°F. 
   
2. Trim the Romanesco into bite-sized florets. Slice summer squash into ¼ inch half moons. Add romanesco and squash to bowl. 
   
3. Add the olive oil and toss to coat. Add the garlic, salt, pepper, red pepper flakes, Parmesan cheese and bread crumbs. Toss everything together.
   
4. Spread on a rimmed baking sheet.
   
5. Roast for 15 minutes then stir and roast for 15 to 20 minutes longer. 
   

Serve on top of a side salad of lettuce mix and salad dressing of choice

2. Samin Nosrat’s Bright Cabbage Slaw

Ingredients

• 1 small head of cabbage
  
• 1 small red onion
• 2 jalapeños
• 1 small bunch cilantro
• Red wine vinegar
• 1 lime
• 1 lemon
• Salt
• Good olive oil
  

Instructions

1. Halve the head of cabbage, remove the core from each half with a V-shaped incision, and slice thinly. Place in a big salad bowl and sprinkle generously with salt. Let the cabbage sit for at least 20 minutes to release some of its water. In the meantime, peel and halve the onion. Remove the stem end and slice thinly. Macerate with red wine vinegar. Halve, seed, and slice the peppers.
   
   
2. Roughly chop the cilantro. Both leaves and stems are delicious, but trim any woody ends the stems might have before chopping.When the cabbage has released a good amount of water, drain it, then add the onion (but not the vinegar), cilantro, and appropriate amount of peppers for your liking. Dress with olive oil. Now comes my favorite part: layering the acids. You’ve already introduced some acid with the macerated red onion, and vinegar is a sort of heavier form of acid, so try to balance it out with lime and lemon juice. Probably the entire lime and half the lemon is a good amount to start with.
   
   
3. Taste, adjust salt and oil if needed. Then, start to tinker with the acids. Does it need more vinegar? More lemon? Taste and adjust, taste and adjust, taste and adjust!
   

3. Swiss Chard Tzatziki 

Ingredients

• 1 cup green or red Swiss chard, stemmed and finely chopped
  
• ½ a cucumber, grated
  
• 1 garlic clove, minced
  
• ¼ teaspoon coarse salt
• 1 cup low-fat Greek yogurt
  
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon cayenne pepper
• 2 whole-wheat pitas, cut into wedges and toasted
  

Directions

1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
   
2. Mince garlic. Grate the cucumber with a fine cheese grater. 
   
3. Stir chard, cucumber, yogurt, garlic, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges.
   
   

4. Simple Caesar Salad

Ingredients 

• 1/2 cup mayonnaise
  
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce, *
• 2 garlic cloves, grated or pressed
• 3 Tbsp fresh lemon juice, from 1 large lemon
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup extra light olive oil, not extra virgin*
• 1/2 cup freshly grated parmesan cheese
  
• 1 head of lettuce, chopped 
  

Instructions

1. Rinse, drain, and chop the head lettuce into bite sized chunks. 
   
2. In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, grated garlic, 3 Tbs lemon juice, salt, and pepper, and whisk to combine.                                    
   
3. While whisking vigorously*, slowly drizzle in 1/2 cup olive oil. Once all of the olive oil is in, continue whisking until it’s well incorporated. Add parmesan and whisk together to combine.                             
   
4. Transfer to a mason jar and dress the lettuce. Garnish with croutons and toppings of choice.