Crispy Potato Gnocchi with Littleneck Clams

Ingredients:

• 2½ pounds russet potatoes (about 4 large), scrubbed
• 2 pounds littleneck clams, scrubbed
• ¾ cup all-purpose flour, plus more for dusting
• 2 teaspoons Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
• 1 large egg, beaten to blend
• ½ cup (1 stick) unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 teaspoons fresh lemon juice
• Freshly ground black pepper
• 2 tablespoons finely chopped chives

Instructions:

1. Preheat to 425°. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60–75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
2. Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5–8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
3. Dust riced potatoes with ¾ cup flour and sprinkle with 2 tsp. or 1½ tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with ½" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
4. Pipe dough onto a lightly floured surface into 24" lengths about ½" thick. Cut crosswise into ½" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
5. Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
6. Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
7. Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and ½ cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
8. Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
9. Divide gnocchi among bowls and top with chives.

https://www.bonappetit.com/recipe/crispy-gnocchi-with-littleneck-clams

Eggplant Caponata

Ingredients:

• 5 tablespoons olive oil
• 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
• 1 medium onion, cubed
• 4 large garlic cloves, chopped
• 1-2 fresh large tomatoes 
• 3 tablespoons red wine vinegar
• 2 tablespoons drained capers
• 1/3 cup chopped fresh basil and pinches of oregano and thyme
• Toasted pine nuts

Instructions:

1. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil and other herbs. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

https://www.epicurious.com/recipes/food/views/classic-caponata-232539

Fresh Tomato Salsa

This recipe was the featured sample at last week's pick ups!!

Ingredients:

• 2 to 3 medium sized fresh tomatoes (1 to 1 1/2 pounds), stems removed
• 1/2 red onion
• 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
• Juice of one lime
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• Pinch dried oregano (crumble in your fingers before adding), more to taste
• Pinch ground cumin, more to taste

Instructions:

1. Prep the ingredients: Roughly chop the tomatoes, chiles, and onions. Be very careful while handling the chile peppers. Use disposable gloves, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
2. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
3. Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
4. Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
5. Let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.

https://www.simplyrecipes.com/recipes/fresh_tomato_salsa/