In this week’s share:
The curly cress has a peppery flavor and leaves that resemble a cross between curly and flat-leaf parsley. It adds a nice spicy bite to some otherwise mundane salad greens!
This recipe is a sweeter take on grilled marinated summer vegetables, thanks to the brown sugar in the dressing – a sort of Americanization of this humble dish. It tastes good, with the molasses (from the sugar) rounding out the vinegar, but don’t expect the garlicky zip of an authentic Italian preparation.
based on an epicurious.com recipe
(The original recipe calls for grilling the zucchini and peppers. I’ve amended it for those without access to either a grill or a grill pan.)
Place peppers directly above a medium-flame burner and cook, turning frequently, until burned on all sides. Place in a bowl and cover with plastic wrap for 10-15 minutes. Peel peppers and remove seeds, then cut into 1-inch pieces.
Toss zucchini with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Broil, turning occasionally, until tender, 6 to 8 minutes total. Cut zucchini crosswise into 1-inch pieces.
Whisk together vinegar, brown sugar, ¼ teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend.
In this week’s share:
In this week’s share:
In this week’s share:
I’m looking for a creative way to use the dill… a lot of dill. I’d thought we were going to get fingerling potatoes and was hoping to make some form of dilled potatoes, but none showed up in the box this week.
Really, this vegetable has me stumped. When the CSA distributes it, they distribute it in massive quantities – and most recipes I’ve seen only ask for a few teaspoons of the herb. Any suggestions to cook/bake away a lot of dill (and preferably in one go) are welcome.