Week 5:
- Basil
- Braising mix
- Cucumber
- Garlic scapes
- Lettuce
- Radishes
- Sugar snap peas
- Snow peas
- Tatsoi (that's a new one! what is it?)
RECIPES:
Grilled Halibut with Tatsoi and spicy Thai chiles- tatsoi and I'm going to substitute radishes for the carrots
Garlic Scape Pesto- garlic scapes
Chili, Lemon, and Basil Shrimp with Israeli Couscous- basil
Chicken with sugar snap peas and spring herbs- sugar snap peas
Lamb pitas (recipe below)- cucumber, lettuce
Cashew chicken (recipe below)- snow peas
Lamb pitas
This recipe comes from Susie's meat at the farmer's market - go get some of her delicious gyro meat, you won't regret it!5 large pita breads
1 pound Susie's gyro meat
2 teaspoons vegetable oil
Tzatziki sauce (recipe follows)
1 large tomato, sliced thin
2 cups shredded lettuce
2 ounces Goatsbeard farm feta cheese, crumbled
1/2 red onion, chopped
1. Heat oven to 350. Tear one pita into 1 inch pieces. You will need 3/4 cup pita pieces. Stack remaining pitas and tightly wrap with aluminum foil. Shred pita pieces or process inf ood processor until crumbs. Add lamb to crumbs and mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.
2. Place foil wrapped pitas directly on oven rack and heat for 1- minutes. Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 2-3 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. Transfer patties to paper towel-lined plate.
3. Spread 1/4 cup Tzatziki sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato, onion, 1/2 cups shredded lettuce, and 2 tablespoons feta.
Tzatziki Sauce
1 cup plain whole-milk yogurt or regular yogurt
1/2 medium cucumber, peeled, seeded and diced finely (about 1/2 cup)
3/8 teaspoon salt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon finely chopped fresh mint or dill (or 1/2 teaspoon dried)
1. Line fine-mesh strainer set over deep container with triple layer of paper towels or cheese cloth. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.
2. Combine cucumber, 1/8 teaspoon salt and lemon juice in colander. Set over bowl and let stand 30 minutes.
3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic and mint in clean bowl.
Cashew Chicken
This recipe comes from a cookbook my elementary school put together!
1 pound boneless chicken breast, sliced
1 T flour
1/3 t salt
1/2 t pepper
2 t sugar
3 T oyster sauce
2 cups snow peas
2 T oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup cashews
3 scallions, cut into 3 inch lengths
Cilantro for garnish
In a large bowl, mix chicken, flour, salt, pepper, sugar and 2 tablespoons oyster sauce. Set aside for 10 minutes. Trim snow peas. Wash and drain thoroughly. Heat oil until hot in a large frying pan. Add garlic and onion, and stir fry until fragrant, about 1 minute. Stir in chicken and cashews and continue to stir fry until light caramel brown, about 10 minutes. Add scallions and snow peas and stir fry for 2 minutes longer. Pour in remaining oyster sauce, stir quickly to coat ingredients, then remove immediately from heat. Transfer chicken to a serving dish and garnish with sprigs of cilantro. Sprinkle with ground black pepper and serve with rice.
WEEK 7:
