Roasted Radishes

Still have radishes left from last weeks box and unsure how to use them?  Roasting sweetens the radish, tames some of the bite, and gives them a softer, fuller flavor. You can combine potatoes, carrots, fennel, onions, or just roast the radishes alone, leaving them whole as an interesting and delicious side.  Would work well with Spinach, Herb and Goat's Cheese Tartlets or as a side with a steak. Ingredients 1 bunch fresh radishes, washed, dried, stems removed Olive oil Salt Pepper Fresh Thyme

Method 1.  Preheat oven to 220C. Place a sheet tray in the oven to get it smoking hot. 2.  In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven. 3.  Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice-versa. Total cooking time should be about 15 minutes, depending on the size of the radishes. 4.  When ready, they’ll be blistered and pink with just a little bite left to the texture.

Poached Vegetables with Caper Mayonnaise

This recipe is from the cookbook Plenty by Yotam Ottolenghi. Just-poached vegetables show off their natural attributes, and taste fresh and light in a way you never get with roasting or frying. Baby turnip or corn will work, too, as will broad beans, peas and green beans. Don't chop them up much and don't cook them very long. Serve warm with the broth and mayonnaise as a starter, or cold with the mayonnaise only.

I have reprinted the recipe exactly even though all of the vegetables are not in season right now.  We made this the other night though with carrots, zucchini, green beans and leeks and it was lovely.

Ingredients Mayonnaise ½ garlic clove, crushed 1 egg yolk 1½ tsp white-wine vinegar ½ tsp Dijon mustard ½ tsp salt Juice and zest of ½ lemon 75ml vegetable oil 2 tbsp capers, drained and chopped

Poaching liquor 600ml white wine 200ml olive oil 150ml lemon juice 2 bay leaves ½ onion 2 celery sticks, cut into batons 1 tsp salt

The vegetables 100g baby fennel 200g baby carrot 150g fine asparagus 100g baby courgette 150g baby leek 2 tbsp chopped dill

Method 1. First make the mayo. Put the garlic, egg, vinegar, mustard, salt and lemon juice in the bowl of a food processor. Start blending, and then, with the motor going, very slowly dribble in the oil until you get a thick mayonnaise. Fold in the capers and lemon zest and set aside. 2. Wash the vegetables but don't trim them too much, so you're left with some stalks or leaves. Depending on their size, cut the vegetables lengthways in halves or quarters, trying to get them a similar size. 3. Put the wine in a wide pan and boil for two to three minutes. Add all the other poaching liquor ingredients and bring to a simmer. Add the fennel and carrot, then, after three minutes, the asparagus, courgette and leek, and cook for another three minutes. The vegetables should be cooked but still crunchy. Lift them from the broth and divide between four wide bowls. 4. Place a ladle of liquid around the vegetables, top with a dollop of mayonnaise and sprinkle with dill. Chill any leftover broth for later use.

Green Bean Salad

From Plenty by  Ottolenghi, here is a wonderful combination of several flavours.  Makes a lovely salad. Ingredients 1-1/4 cups green beans, trimmed 2-1/4 cups snow peas, trimmed 1-3/4 cups green peas, fresh or frozen 1/2 small red onion, finely chopped 1 mild red chile, seeded and finely diced 2 tsp coriander seeds, roughly crushed with a mortar and pestle 1 tsp mustard seeds 3 tbsps olive oil 1 tsp nigella seeds 1 garlic clove, crushed grated zest of 1 lemon 2 tbsp fresh tarragon, chopped coarse sea salt 1 cup baby chard leaves (optional)

Method 1. Blanch the green beans in boiling water for 4 minutes. 2. Remove with a strainer and immediately refresh in ice water. 3. Drain and dry. 4. Repeat with snow pea pods or snap peas but boil for only 1 minute. 5. Refresh in ice water. 6. Drain and dry. 7. If using frozen peas, allow to defrost. If using fresh ones, blanch for 20 seconds and then refresh. 8. Combine the beans, snow peas, and peas in a large mixing bowl. 9. Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour over the beans and peas. 10. Toss together. 11. Add the nigella seeds, red onion, chile, garlic, lemon zest, and tarragon. 12. Mix well and season with salt to taste. 13. Just before serving, gently fold in the chard leaves, if using.

Spinach and Chicken Curry

Ingredients1 cinnamon stick 8 cardamom pods 1 onion or six spring onions, finely chopped (leave the spring onion tops for garnishing at the end) 2.5 cm ginger finely grated or finely chopped 4 garlic cloves finely chopped 2 tomatoes – finely chopped or 1 cup of canned tomatoes 2 large chicken breasts cut into chunks (or similar quantity thigh fillets, or meat on the bone if you prefer) – chopped into bite sized pieces. 2 tsp cumin seed 2 tsp coriander seed 5 tbsp ghee 6 tbsp greek or natural yoghurt. One bunch of spinach or chard. Salt to taste Optional 2 chillies with or without seeds finely diced

Method 1. In a cast iron fry pan over very hot heat, gentle roast cumin seeds.  Tip into mortar once lightly toasted.  Then roast the coriander seed and add to mortar.  Grind until you have a powder. 2. Heat ghee, then add cinnamon and cardamom (you can put them into a piece of muslin for easy removal later). Cook for about a minute or two and then add onion. 3. Fry onion until lightly golden brown.  Add ginger and garlic.  Fry over a low to medium until they are cooked and the onion is a deep golden brown. 4. Add cumin, coriander and optional chilli.  Cook for a couple of minutes. 5. Add tomatoes and cook until the tomatoes collapse and the oil starts to separate. 6. Add chicken and chopped spinach or chard. Continue stirring until the spinach breaks down. 7. Then add the yoghurt one tablespoon at a time, stirring thoroughly in between to ensure the yoghurt is well integrated into the sauce. Season with salt. 8. Cook for a further 5 minutes and ensure the chicken is completely cooked.  Serve with rice

Bok Choy Salad

The crunch of the raw bok choy and the crunch of the chow mein noodles mix well with the sweet and sour dressing.  This is a light salad perfect with grilled food and alone as a lovely lunch. Ingredients 2 bok choy, cleaned and sliced 1 bunch green onions, chopped 1/8 cup slivered almonds, toasted 1/2 (6 ounce) package chow mein noodles Dressing 1/2 cup olive oil 1/4 cup white vinegar 1/3 cup white sugar 3 tablespoons soy sauce

Method 1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. 2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Broad Bean Dip

Ingredients350g podded broad beans (they will weigh about 200g when double-peeled) 1 tsp cumin seeds 2 cloves garlic, finely chopped sea salt pepper 3 tbsp cooking water ⅓ cup extra virgin olive oil ½ tsp paprika

Method 1. Steam the podded broad beans for about 3-5 minutes. Reserving one-third of a cup of the steaming water. Run the beans under cold water for 30 seconds and double-peel. 2. Heat a small non-stick frying pan and toast the cumin seeds until fragrant, keeping them moving with a wooden spoon. Tip into a mortar and pestle and grind to a powder. 3. Place 2 tbsp of the cooking water in a blender with all ingredients other than the olive oil and blend to a smooth puree. 4. With the motor running add the olive oil. Taste for seasoning and adjust. If the puree is too thick, thin with the rest of the cooking water. Spoon into a shallow dish and drizzle the puree with a bit more oil and a sprinkle of paprika.

Swiss Chard Fritter from Ottolenghi’s Jerusalem

"There's something pure about these fritters – they're all about the chard and herbs" - Yotam Ottolenghi Ingredients 400g /14oz Swiss chard leaves, stalks removed 30g / 1oz flat leaf parsley 20g / 3/4oz coriander 20g / 3/4oz dill 1 1/2 tsp nutmeg, freshly grated 1/2 tsp sugar 3 tbsp all-purpose flour 2 cloves garlic, crushed 2 eggs 80g / 3oz feta, crumbled 60ml olive oil Lemon wedges, for serving

Method 1. Bring a pan of salted water to a boil, and simmer the chard for five minutes. Drain, squeeze dry, then whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some pepper. Fold in the feta by hand. 2. Pour a tablespoon of oil into a frying pan over medium-high heat and spoon in three heaped tablespoons of the mix, one per fritter. Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for three to four minutes, turning once, until they take on some colour. Transfer to kitchen paper and repeat with the remaining fritter mix and oil. Serve hot with a wedge of lemon.

YIELD  About 14 fritters, 4 appetizer servings

Taken from The Guardian http://www.theguardian.com/lifeandstyle/2011/jul/01/pickled-bream-chard-fritter-recipe-roti

Crunchy Salad

Here is a recipe adapted from a Jamie Oliver recipe...which he prefaces by saying that it is a very adaptable salad..."One of the things I love about a good crunchy salad is that you can simply change it according to where you live  and what fresh ingredients are available to you."  So have a go at inventing your own crunchy salad - be inventive with how you slice, chop, shave your ingredients.  Explore texture and flavours and revel in a truly seasonal compliment to any meal! Ingredients 1 cucumber 1 red onion, peeled and shaved 3 small carrots 1 fennel bulbs outer leaves peeled back, quartered lengthways 1 zucchini ribbon sliced 6 radishes, quartered 1 tbsp white wine vinegar 1 heaped tsp castor sugar 3 tbsps extra virgin olive oil small bunch of fresh dill or thyme small bunch of flat leaf parsley finely chopped

Method 1. Chop, shred  and/or ribbon slice all of your vegetables. 2. Mix olive oil, vinegar and castor sugar in a small jar.  Shake until well blended. 3. Pour the dressing over the vegetables and mix by hand with the herbs.  Serve.

Photo credit and recipe suggestion - Emma Travers

Ottolenghi’s Perfect Lettuce Salad with Radishes, Semi-dried Tomatoes, and Capers

"It is essential for every good cook to have a solid lettuce salad up their sleeve, a good in-between course to cleanse the palate and lighten the spirits.  This one should do the trick; it also makes for a good starter." - Ottolenghi Ingredients 400 grams of mixed baby lettuces 3 green onions, thinly sliced on an angle 15 radishes trimmed and cut very thinly 2 cups semi-dried tomatoes, whole or roughly torn 2 tbsp capers Dressing 1 garlic clove, crushed 1 1/2 tbsp fresh-squeezed lemon juice 1 1/2 tbsp olive oil 1 tbsp grapeseed oil salt and fresh ground black pepper to taste

Method Dressing 1.  In a small bowl whisk together the ingredients, being quite generous with salt and pepper. Salad 1. Wash the mixed greens and spin dry.  Keep whole or tear into smaller pieces. 2. Place into large mixing bowl and add radishes, semi-dried tomatoes and green onions. 3.  Just before serving, pour the dressing over the salad and toss gently. 4. Transfer to a larger serving bowl and sprinkle the capers over the top.

Source: recipe adapted very slightly from Plenty: Vibrant Recipes from London’s Ottolenghi

Asian Cucumber Condiment

This is a recipe from Moosewood Restaurant Low-Fat Favorites.  If you want to enliven a dish, this relish can do the job.  It's sweet, sour and spicy all at once. Ingredients 1 cucumber, peeled, halved lengthwise, and seeded 1/4 cup peeled and shredded carrots 1/2 fresh chilli, seeded and minced 1/4 cup fresh lime juice or 3 tbsps rice vinegar 1 tbsp brown sugar 1 tbsp fish sauce 1 tbsp chopped fresh coriander

Method 1.  Slice both halves of the cucumber crosswise on the diagonal to make thin crescents. 2. In a large bowl, combine cucumbers, carrots and minced chilli.  Set Aside. 3. Whisk together the lime juice, brown sugar, and fish sauce or salt, and stir until the sugar completely dissolves.  Pour the dressing over the vegetables and toss well.  Add coriander. 4. Chill for 30 minutes to allow the flavours to meld.

Southeast Asian Fish Rolls

This is a recipe from Moosewood Restaurant Low-Fat Favorites.  These little fish rolls are another lovely finger food that can be served on a platter.  Each fish roll can have a tooth pick inserted after baking to keep them together. Ingredients 8 * 50-100gram fish fillets, such as flat head, whiting or perch 1/4 cup fresh lime juice (about 3 limes) 2 tbsps soy sauce 4 garlic cloves, pressed or minced 1/4 cup chopped fresh basil 1 tsp grated fresh ginger root 3 tbsps chopped fresh coriander 1/2 tsp freshly grated lime peel

Method 1.  Preheat over to 190C. 2.  Rinse the fish fillets, pat dry and set them aside. 3. In a medium bowl, mix together the lime juice, soy sauce, garlic, basil, ginger, cilantro and lime peel. 4. Lay the filets, skin side up (if they have it), on the counter and spoon 1/8 of the filling on to one end of each fillet.  Roll up each fillet and place close together in a nonreactive baking dish. 5. Cover tightly with foil and bake for 20-25 minutes, until the fish flakes easily with a fork.

Delicious served with Asian Cucumber Condiment

Blue Cheese, Proscuitto and Rocket Bruschetta

Here is a recipe by Valli Little published in Delicious - November 2004 Ingredients 4 thick slices woodfired bread 1/3 cup (80ml) extra virgin olive oil 1 garlic clove, halved 2 tbs balsamic vinegar 1/2 tsp brown sugar 80g wild rocket leaves 4 slices prosciutto 120g blue cheese, crumbled 10 walnut halves, lightly toasted

Method 1.  Brush bread with 1 tablespoon olive oil, and chargrill or grill for 1 minute until golden. Turn over and cook for another minute, then rub one side with garlic. 2.  Place remaining oil, vinegar and sugar in a small bowl, season and whisk to combine. Toss rocket with half the dressing. Top each slice of bread with a slice of prosciutto and rocket. Sprinkle with cheese and walnuts, drizzle with remaining dressing and serve.

Spinach and Feta Triangles

Fillo pastry is folded with spinach, garlic and feta, then baked to perfection. They serve well as finger food or party nibbles. Ingredients 4 tablespoon olive oil 1 to 2 cloves garlic, pressed 400g fresh spinach salt to taste zest from one lemon 200g feta cheese, crumbled

2 eggs 8 sheets fillo pastry, thawed if frozen melted butter fresh oregano and nutmeg (optional)

Method 1. Preheat oven to 200 C. 2. Gently wilt spinach in a large fry pan. Remove from heat and remove excess water.  Season with salt and garlic and mix well. Transfer to a bowl and mix in the egg, pine nuts, feta, lemon zest, nutmeg and oregano. Adjust seasonings to taste. 3. Lay a sheet of fillo pastry out and fold in half. Brush with a mixture of butter and olive oil. 4. Put two to three heaping tablespoons of the filling on one end of a strip leaving about 1cm of pastry. Start a sail fold by taking the lower left hand corner and folding it to the right hand side, making a triangle. Then take the right hand corner of the triangle and flip it up to the top.  Then take the lower right hand corner and flip it to the left hand side.  Lower left hand corner flip straight up. Keep going until you run out of pastry.  Place on a greased baking sheet.  Continue making triangles until you have used all of the filling (about 12 triangles). 5. Brush with butter and bake in preheated oven for 20 to 25 minutes, or until the pastry is golden brown.

Served in the photo with Carrot and Radish Salad with a Glorious Moroccan Inspired Dressing on a bed of baby chard and beetroot greens.

Spinach, Herb and Goat's Cheese Tartlets

Other greens such as silver beet, nettles, and/or rocket also work well in a recipe like this.

Ingredients

30g butter 1 tablespoon olive oil 2 large onions, thinly sliced 1 garlic clove, crushed 2 eggs ¼ cup cream

2-3 cups fresh spinach leaves 2 teaspoons lemon thyme 120g goat's cheese, crumbled  (For beautiful local goat's cheese, try Main Ridge Dairy)

Shortcrust Pastry

1 cup plain flour

125g cold butter, chopped

2 tablespoons chilled water

Method

1.  Preheat oven to hot, 200°C. Lightly grease 4 x 10cm tart cases.

2.  In a large frying pan, heat butter and oil together on high. Saute onion and garlic for 4-5 minutes, until caramelised. Set aside.

3. Shortcrust Pastry: Combine flour and butter in a food processor. Pulse until crumbs form. With motor running, gradually add water, until mixture comes together around blade. Remove, and form into a ball. Wrap in plastic wrap and chill for 20 minutes.  OR you can rub the butter through the flour with your hands until the flour forms into crumbs and hand mix in the water.

4.  Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 14cm cutter, cut out 4 circles. Ease into pans, trimming edges. Arrange on baking tray and chill for 10 minutes.

5. Line cases with baking paper and dried beans. Bake blind for 10-12 minutes, until golden. Remove paper and beans. Bake, uncovered, for 4-5 minutes. Reduce oven to moderate, 180°C.

6. In a fry pan over medium heat in a bit of butter, carmelise the onion.  Then add the spinach and gently wilt.

7.  In a large jug, whisk together eggs, cream and thyme. Season to taste. Divide onion and spinach between cases. Pour egg mixture over and top each with goat's cheese. Bake for 12-15 minutes, until just set.

Sesame Salmon with Honey Bok Choy

Our friend and a CSA member made us this delicious meal.  I am afraid that I have a photo of this recipe, which came from a magazine, but not the magazine name so I can not credit the author but will try and find out! Ingredients 1/2 cup1/3 cup each black and white sesame seeds 4 x 150g skinless salmon fillets, pin-boned 1/4 cup olive oil plus extra to brush 4cm piece ginger, grated 1 bunch spring onions, thinly sliced 1 tbs honey 4 bok choy, trimmed, sliced lengthwise into 1cm strips

Method 1. Preheat the oven to 180. 2. Put the sesame seeds onto a plate.  Brush the salmon with oil.  Season. The turn in the seeds to coat. 3. Heat 2 tbs oil in a large fry pan over medium heat. 4. Add salmon and cook for 2 min each side or until opaque 5. Transfer salmon to a baking paper lined baking tray and bake for 5 minutes or until just cooked. 6. Remove from the oven and rest for 3 minutes 7. Meanwhile heat the remaining oil in a fry-apn over medium-high heat.  Add the ginger and cook for 30 sec or until fragrant. 8. Add the Spring onion and cook stirring for 1 to 2 minutes until slightly softened. 9. Add honey and bok choy and cook for 1 to 2 minutes until leaves are wilted and stems are tender. 10. To serve divide bok choy mixture among plates and top with salmon.

Braising Mix Stir Fry

This is a very simple and quick stir-fry and works well alone or as a side dish. Ingredients 1 tablespoon oil 2 cloves garlic, roughly chopped 1-2 tablespoons ginger, minced 6 cups Braising greens 1 1/2 tablespoons oyster sauce (or soy sauce for vegetarian) 1/4 cup vegetable stock 1 tablespoon corn starch, dissolved in water

Method 1. Over high heat add oil to a pan. Saute garlic and ginger for about a minute. Add greens and toss to coat evenly with oil, garlic and ginger. Stir in the oyster sauce and vegetable stock and cook for 2 minutes. 2. To thicken the sauce stir in corn starch mixture. Serve immediately over steamed rice or with preferred dish.

Here is more information about our braising mix.

Steamed Baby Potatoes with Parsley

This may seem so simple...that it can not possibly be tasty.  And you may be questioning whether you can steam potatoes! Trust! If you have lovely, spring potatoes, they steam to perfection and all they need is some butter, salt, cracked pepper and parsley!

Ingredients Baby Potatoes Real butter Sea salt Cracked black pepper Fresh parsley

Method 1. Gently clean potatoes with running water and your hands. 2. Steam in a stove top steamer for about 7 minutes (check after 4 - If your fork goes in without a problem, they are ready!) 3. Toss with butter, chopped fresh parsley, salt and cracked pepper.

Roasted Baby Carrots and Garlic Scapes

Ingredients1 bunch of baby carrots 1 bunch of garlic scapes 2 tbsp olive oil Fresh thyme Sea salt Fresh ground black pepper

Method 1. Preheat oven to 225C 2. Clean baby carrots with a green scrubby or vegetable brush. Place on cooking tray and toss with oil (Drizzle oil over and mix with your hands - Jamie Oliver style). 3. Sprinkle with fresh thyme, salt and cracked pepper. 4. Roast in oven for 10 minutes. Remove, toss around and add garlic scapes. 5. Cook for another 10 minutes or so. Watch as you do not want to burn the scapes - These are tender and young. 6. Serve hot.

Variation (Pictured Above) Fennel makes a wonderful addition to this recipe! Method 1. Clean the fennel bulb to remove any dirt. 2. Slice the bulb in half.  Put flat side down and cut in half again and again. 3. Add to the carrots. 4. It may take the fennel and carrots 20 minutes to cook before you add the garlic scapes.

Fennel Salad with Lime Vinaigrette

This recipe, like many salad recipes, is surprisingly simple.  It makes me think of a play...with distinct characters, probably young and innocent(pure).  When they come together, they create an explosion of vibrancy!

Ingredients Lime Vinaigrette 1 tablespoons extra virgin olive oil...don't skimp on the quality of olive oil...simple ingredients mean "The Best" ingredients 1 tsp light vinegar (white wine or apple cider) juice of one fresh lime 1 fennel bulb parmesan cheese

 Method 1. Cut off the long, leafy fronds at the top of the fennel bulb. 2. Throughly wash the bulb in warm water, scrubbing off any dirt. If the outer layer is too bruised or brown, remove it and do not use. 3. Cut the fennel bulb in half.  You can cut it in half again and then thinly slice each half about 3mm thick. Transfer the chopped fennel to a salad bowl. 4. Using a vegetable peeler or a mandoline, make strips of parmesan into the salad. You want about fifteen to twenty. 5. Assemble the dressing in a small bowl or ramekin by combining vinegar, olive oil, lime, sale and cracked white pepper. 6. Pour the dressing over the fennel and parmesan. Toss to coat.

Leek and Nettle Tartlets

I adapted this recipe from Linda Woodrow's Leek Tartlets with Olive Oil Pastry  (I used to use a short crust pastry but tried her yogurt, olive oil pastry and much preferred it.)

http://witcheskitchen.com.au/leek-tartlets-with-olive-oil-pastry/

Makes 6 large muffin sized tarts. Recipe doubles fine.

The Pastry:

Into a food processor or a bowl, put 1 cup of wholemeal plain flour and a good pinch of salt.

Put a couple of good dessertspoons of low fat Greek yoghurt in a cup, then top it up to half full with olive oil. You want it about half and half – ¼ cup of each. You don’t need to mix them.

Tip the cup all at once into the processor or bowl and blitz them together.  In a food processor it’s just a couple of seconds, but you can do it just by stirring.  Knead just enough to combine into a dough.  It needs to be quite moist so don’t add any more flour than necessary, and don’t overwork the dough or it will get tough.  Put the dough in a plastic container in the freezer to cool while you make the filling.

The Filling:

Sauté 2 cups of chopped leeks (white and pale green part) in a little butter or olive oil.  Do this over low heat for about twenty minutes which caramelises the leek.  When they are almost done, add 1 cup chopped nettles.

Beat together:

• 2 eggs
• ¼ cup white wine or 1/4 cup milk or 1/4 cup cream or 1/4 water with a squeeze of lemon
• a dessertspoon of lemon thyme
• a good grating of black pepper
• 1/2 cup grated parmesan cheese

Assembling and Baking:The pastry is quite fragile.  The easiest way to roll it out is to put a sheet of greaseproof paper on your bench top, put the ball of dough on it, and cover with another sheet.  Roll the pastry out between the two sheets, turning once or twice to un-wrinkle the paper. You can then peel the top sheet of paper off, cut the dough to fit your muffin tins, flip the lot and peel the other sheet off. Roll the scraps out between the greaseproof paper again.

If you have a round bowl the right size to fit the muffin tins, use it to cut your rounds.  I do not so I cut the dough into squares which then stick up out of the tins.

Grease the baking tins lightly, line with pastry.  You can pre-bake empty for five minutes or just put a few dessert spoons of the leek and nettle mixture into each cup, pour the egg mixture, dividing between the cups and top with parmesan cheese.

Bake in a medium oven for around 20 minutes till the pastry is golden.