Silken Tofu Leeks

 

Still have last week's bunching leeks? Check out our Volunteer Extraordinaire Jim’s suggestion:

Ingredients (Gluten Free and Vegan):

• Leeks
• Silken tofu
• Red pepper flakes
• Frying oil
• Cornstarch

Preparation:

1. Cut up leeks into itty bits.  Dredge in cornstarch.  Deep fry in about 2 cm of oil in a heavy cast iron.  Use a spider wand to pick up leeks and lightly shake them in a brown paper bag.  Salt and pepper in the bag.  
2. Add half a jar of red pepper flakes into the boiling oil.   Deep fry chilis halfway to burnt, about a minute or two.  
3. Turn off all heat.  Allow oil/cast iron to cool “a lot.”   Please be careful in this step.  Use a ladle and strainer to transfer lukewarm flavored oil into a container.  
4. Get a fancy plate.  Add silken tofu. Gently cut into cubes.  Top with chili/leek oil.  Top with leeks.  Party time.

Summer Greens with Mustardy Potatoes and 6-Minute Egg

 

Ingredients:

• 2 ounces sliced or slab bacon, cut crosswise into 1/4-inch strips
• 3/4 pound tiny potatoes, halved if larger than a ping pong ball
• 1 small shallot, finely chopped
• 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
• 2 cups mixed herb leaves, such as parsley, chives, and/or chervil
• 2 tablespoons whole grain mustard
• 4 large eggs
• 1 tablespoon (or more) white wine vinegar
• Kosher salt, freshly ground pepper

Preparation:

1. Carefully lower eggs into a medium saucepan of boiling water and cook for 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
3. Toss greens and herbs in a large bowl, add warm potatoes, and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

https://www.bonappetit.com

Pasta with 15 Minute Burst Cherry Tomatoes

 

Ingredients:

• 1 pound pasta
• Kosher salt
• ½ cup olive oil
• 2 large garlic cloves, finely chopped
• 3 pints of cherry tomatoes
• ½ teaspoon freshly ground black pepper
• Pinch of sugar
• 1 cup coarsely chopped fresh basil
• Freshly grated Parmesan (for serving)

Preparation:

 

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
3. Toss pasta with tomato sauce and basil. Top with Parmesan.

https://www.epicurious.com 

Summer Squash Tots

 

Ingredients:

• 3 small yellow squashes or zucchini about 1-1.5 lb yellow squash
• 1 egg
• 4 oz grated cheddar cheese or other meltable cheese (about ½ cup grated)
• ¾ cup breadcrumbs
• ½ medium onion finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Ground black pepper to taste
• Optional: 2 tablespoons - 1/4 cup finely minced parsley leaves

For the yogurt dip:

• ⅓ cup unsweetened Greek yogurt
• 2 teaspoon lemon juice (from about ½ lemon, or to taste - see notes)
• 1 teaspoon finely minced parsley (or dill, or ½ teaspoon dried parsley or dill)
• ¼ teaspoon garlic powder (or use 1 small clove of garlic, minced)
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste

Preparation:

Make the tots:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper, or grease the baking sheet with olive oil.
2. Grate the squash on a fine grater or use a food processor. Add ½ teaspoon salt, and mix it together. Put the grated squash in a colander (or use a cheesecloth, see notes). Let sit while you prepare the rest of the ingredients.
3. Use your hands to squeeze all the extra liquid from the grated squash into the colander. You should have about 1 cup of liquid for every pound of squash you use. Discard the liquid.
4. Combine all the tot ingredients in a large bowl and mix well. The mixture should be sticky and wet, like a thick paste. If it is too wet, add extra breadcrumbs. Form small tots with your hands (about 1.5-2 tablespoons squash mixture per tot). Tip: dip your hands into a bowl of cold water in between every few tots - this will help keep the squash mixture from sticking to your hands!
5. Arrange the tots on the parchment-lined baking sheet. Bake at 400F for 25 minutes, or until golden on top and lightly browned on the bottom. Allow to rest 5 minutes before removing them from the baking sheet - this will help prevent them from sticking.

Make the dip:

1. In a small bowl combine all the ingredients for the yogurt sauce while the tots are baking. Serve as a dip for the warm tots!

https://www.babaganosh.org

Curry Coconut Braised Collard Greens with Potatoes and Chick Peas

 

Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 large russet potatoes, skin peeled and cut into 2-inch cubes
• 1 (15.5 ounce) canned garbanzo beans, rinsed
• 4 garlic cloves, finely minced
• 1 small white onion, chopped
• 1/2 pound Collard Greens, roughly chopped
• 2 (14 ounce) cans of full-fat coconut milk
• 3 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• fresh cracked black pepper
• *Optional for serving: 2 cups cooked white rice

Preparation:

1. In a large dutch oven or pot, heat olive oil over medium-low heat; add onion and garlic and sauté until onions become translucent and garlic is fragrant about 2-3 minutes. 
2. Add in curry, cumin, and black pepper seasonings and stir to combine. Toss in potatoes and let cook for 3 minutes.
3. Then add in garbanzo beans/chickpeas, coconut milk, and salt. Mix to combine all ingredients together and let cook for 20 minutes or until potatoes are tender and cooked through.
4. Lastly, add in collard greens, stir and let simmer until all greens wilt down about 5-10 minutes.
5. Let cool for a few minutes and serve alongside white rice or your choice of side, if desired. Enjoy!

https://www.butterbeready.com

Homemade Potato Pierogi

 

Ingredients:

Dough:

• 2 cups (240g) flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (113g) sour cream
• 4 tablespoons (57g) butter, room temperature

Filling:

• 1 cup (227g) mashed potatoes, warm
• 1 cup (113g) sharp cheddar cheese, shredded

To finish:

• 4 tablespoons (57g) butter, cold
• 2 large (156g) shallots, diced; or one medium (156g) onion, sliced

Preparation:

1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes or up to 48 hours.
5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
6. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
7. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
8. At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.
9. Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

https://www.kingarthurbaking.com 

Cucumber Salad

 

Ingredients:

• 2 large cucumbers
• 1 red onion sliced
• 1/3 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper

Preparation:

1. Slice each cucumber into 1/4 inch slices and add to a large bowl.
2. Add in the sliced red onion (sliced into half moons and toss to combine.
3. In a mason jar or small bowl whisk together the apple cider vinegar, water, sugar, salt, and pepper.
4. Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
5. Keep in the fridge until ready to serve.

https://www.thecookierookie.com