Crunchy Creamy Green Pea and Peanut Salad

Another winner dinner idea inspired by my CSA veg box:  Fresh english peas, celery, and purplette onions brought me to this recipe, which we enjoyed poolside with some sourdough bread and watermelon.

for the salad:

• 1 (20-oz.) pkg. frozen green peas (or fresh, blanched and cooled) 
• 1 cup chopped celery 
• 1/3 cup chopped red onion 
• 1 cup dry roasted peanuts
• 6 slices thick cut bacon, cooked & crumbled 

for the dressing:

• 1/3 cup sour cream 
• 1.5 tablespoons mayonnaise 
• 2 teaspoons apple cider vinegar 
• 2 teaspoons sugar 
• salt & freshly ground black pepper, to taste 

instructions

1. In a small mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and sugar.
2. In a large mixing bowl, combine the frozen green peas, celery, and onion. Pour the dressing over the top, and toss to combine. Refrigerate for at least two hours.
3. Before serving, stir in the crumbled bacon and roasted peanuts. Season with salt and freshly ground black pepper to taste.

Chicken with Rhubarb Sauce

I haven't made anything with rhubarb yet that I didn't like, but it's still strikes me as a strange plant!  I'm glad I had enough left from my CSA veg box to try this recipe.  It was subtle, but the long simmer turned out delicious tender chicken and the sweet and sour sauce was great over rice.

• 10 oz red onions
• 5 large garlic cloves
• 4 skinless chicken thighs
• 4 skinless chicken drumsticks (I used all drumsticks)
• 2 tablespoons olive oil
• 1 to 2 tablespoons roughly ground black pepper
• 2 teaspoons turmeric
• 1 can (14 oz) diced tomatoes
• 5 tablespoons honey, more to taste
• 3 tablespoons fresh lime juice
• 1 lb rhubarb
• 3 cups chicken stock
• fine sea salt

Instructions

• Preparations: Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.
• Fry chicken: Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes, the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.
• Cook vegetables: Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2-3 minutes.
• Simmer: Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat and uncovered for about 1 1/4 hour, stirring from time to time.
• Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.

Instant Pot Saag

This is my favorite thing to make when I discover mustard greens in our CSA veg box.  If I'm feeling fancy, I'll buy some paneer cheese to add at the end.  I like it over rice, with pita chips or naan, or even as a veggie dip.

• 2 tablespoons ghee (or butter)
• ▢ 2 onions diced
• ▢ 4 teaspoons minced garlic
• ▢ 2 teaspoons minced ginger

Spices

• ▢ 2 teaspoons salt, to taste
• ▢ 1 teaspoon coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garam masala
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon cayenne (adjust to taste, I don't use any)
• ▢ ½ teaspoon turmeric
• ▢ 1 pound spinach, rinsed
• ▢ 1 pound mustard leaves, rinsed
• ▢
• ▢

Instructions

 

• Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
• Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
• Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
• Naturally release pressure.
• Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Rhubarb Custard Cake

 After receiving a handful of rhubarb stalks in our CSA veg box, my daughter and I decided to make this cake.  Then we made it again the next day because it was so good and seemed like the perfect slightly-sweet dessert for a warm day!  If you the recipe directions, you'll appreciate my daughter's satisfaction that the rhubarb didn't sink at all in either of our bakes. =)

• 2 large eggs
• 1 large egg yolk
• 1 ¼ cups (265 g) granulated sugar
• ¼ cup (57 g) salted butter, melted and cooled until just warm
• ¼ cup (57 g) sour cream
• 1-2 teaspoons fresh lemon zest, from about 1 lemon
• 1 cup (142 g) all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 6 small/medium rhubarb stalks, about 8-inches long (10-12 ounces)

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan (you can line the bottom with a parchment circle, if desired).
• In a large bowl, whisk together the eggs, egg yolk, and sugar with a wire whisk (don’t use a hand mixer – it will incorporate too much air for this cake) until pale and thick, 30 seconds to 1 minute.
• In a small bowl, stir together the melted butter, sour cream and lemon zest. Add to the egg mixture and whisk until combined.
• Add the flour, baking powder and salt. Mix with a rubber spatula until the batter is smooth. Spread evenly in the prepared pan. Chill the batter for 10 minutes.
• Make sure the rhubarb stalks are dried well. If they are over 1/4-inch thick, slice them carefully in half lengthwise. Cut the stalks to fit and arrange over the batter next to each other, covering as much of the batter as you can (but keeping the rhubarb in a single layer). DO NOT PRESS THE RHUBARB INTO THE CAKE BATTER. Lay it very gently on top without pressing at all or else it will be prone to sinking during baking (mine still does each time I make this, but it definitely sinks less if I haven’t pressed the rhubarb at all into the cake).
• Bake the cake for 45-55 minutes until browned and puffed around the edges. The center may still be slightly soft set but it shouldn’t be wet batter. Add additional time, if needed.
• Let the cake cool for 10 minutes (or completely) before slicing into pieces. Serve with a dollop of whipped cream or a scoop of ice cream. It’s delicious warm, room temperature or chilled.

Miso Egg Salad

 Original recipe and pretty pictures found here.  

4 hard-boiled eggs (I used 5)

2 tablespoons mayonaise

2 teaspoons miso

1 teaspoon soy sauce

1 teaspoon curry powder (optional)

1 handful of parsley

about 5 garlic scapes

juice of half a lemon

some butter / olive oil for sautéing

salt and pepper to taste

a few slices of your favorite bread

 

Directions

Sauté the garlic scapes in a bit of butter and some salt on medium heat to slightly brown them. Turn heat down low then squeeze on the lemon juice. Mix the ingredients for the miso mayo together. Mash in the eggs. Fresh pepper here is good. Parsley too. Assemble as shown. Take a big ‘ol bite.

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Another home run from Half-Baked Harvest.  The flavors in these doughnuts harken back to Autumn, but I'd make them year-round simply because of the glaze - amazing!

• 1 1/2 cups apple cider
• 2 tablespoons salted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup apple butter
• 1/2 cup packed dark brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 honeycrisp apple, chopped (about 1/2 cup)
• 1 tablespoon cinnamon sugar

Brown Butter Cinnamon Maple Glaze 

• 4 tablespoons salted butter
• 1/3 cup maple syrup
• 3/4-1 cup powdered sugar
• 1 teaspoon instant coffee
• 1/2 teaspoon cinnamon

Instructions

• Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

  2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool.

  3. In a large mixing bowl, stir together 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, mix until just combined. Toss the apples with the cinnamon sugar mix, then stir the apples into the batter.

  4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan. 

  5. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.

Crispy Gnocchi with Burst Tomatoes and Mozzarella

Upon our first bites, this immediately became a Payne Family favorite.  We already love gnocchi, but this was a new and simple way to enjoy the little potato pasta.  Pan-fried gnocchi is crispy and chewy, broiled briefly in a thick tomato-rich sauce with lots of cheese?  Yes, please!

2 Tbsp EVOO, plus more as needed

2 (12-18oz) packages shelf-stable or refrigerated potato gnocchi

1/4 cup unsalted butter

4 garlic cloves, thinly sliced

1/4 tsp red-pepper flakes, plus more for serving

salt and black pepper

2 pints small tomatoes, such as cherry, grape or Sungold

1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving

8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

1. Heat the broiler with a rack about 6 inches from the heat source.
2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
3. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
4. Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

  

Sheet Pan Greek Garlic Butter Chicken and Potatoes

Any recipe from Half-Baked Harvest is sure to be delicious.  This dinner-on-a-pan did not disappoint!  Serve with a loaf of crusty bread and simple salad.

• 1 pound baby potatoes, halved
• 4 tablespoons plus 1/3 cup extra virgin olive oil
• kosher salt and black pepper
• 2 lemons, 1 halved, and 1 sliced
• 6 chicken thighs or breasts (use similar sizes for even cooking)
• 2 tablespoons dried oregano
• 1 tablespoon smoked or regular paprika
• 1 shallot, chopped
• red pepper flakes
• 6-8 garlic cloves, lightly smashed
• 2 cups mixed fresh parsley, oregano, and dill, chopped (I used one TBSP dried of each)
• kosher salt and black pepper
• 1 medium yellow onion, sliced
• 6-8 ounces feta cheese, cubed
• 4 tablespoons salted butter, sliced into pieces
• 2 tablespoons red wine vinegar
• 1-2 pepperoncini, chopped
• 3/4 cup Greek olive mix, or green olives, torn 

Instructions

• Preheat oven to 425° F. 

  2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. 

  3. In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes. 

  4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through.

  5. To make the dressing. Combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives.

  6. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add half of the lemon to the dressing. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.

  7. Break the feta over the chicken, then add the dressing. Top with fresh herbs. Eat and enjoy!