Two Salads on Friday

I woke  up this morning with that stupid song 'The Friday Song' in my head. I am hearing one of my students- albeit one of my favorite students, but she lost likability points for singing this song every bloody Friday!- singing it. Ugh. At least it has a completely different meaning to me during the summer. Friday now means it's time to pick up my farm share. It also means I have to deal with whatever I haven't used from last week's share, and let's face it- we all have some left! 

I still have kale and corn. Earlier this week I made a Kale and Yellow Bean salad that was really refreshing and lasted a few days. I added some canned pink beans and cannelini beans. I think I'll do it again, twisting the flavors a bit, and add the corn. Here is also a recipe for a Broccoli and Chicken Curry Salad. The Curry Salad started out with an idea of a sort of Waldorf Salad- celery, apples, apples, nuts-- and add the broccoli with a mayonnaise-based dressing. But that was boring. So I added some curry, lime and yogurt. And that was good, but not quite where I wanted it to be-- adding the grilled chicken brought a smokiness that did the trick. Fried Wonton Noodles are a great crunchy contrast.

Broccoli Chicken Curry Salad 

If you briefly cook your broccoli, making sure to refresh it in ice water to stop the cooking, it’s ready for lots of different recipes, to toss in a salad, or add to a stir-fry or quiche. Leftover grilled chicken adds a nice smokiness to this salad.

1 bunch broccoli

1 large or 2 medium apples

1 cooked (preferably grilled) chicken breast

1/4 cup golden raisins

1/ cup plain yogurt

2 Tablespoons mayonnaise

1 Tablespoon lemon juice

1 Tablespoon honey

1 teaspoon sweet curry (or more, to taste)

salt and pepper to taste

nuts or fried wonton noodles

1. Trim the broccoli and cut into l-inch pieces. Put a pan of water on to boil and get a bowl of ice water ready. When the water comes to a boil, add the broccoli and cook for 4 minutes. Drain and plunge into the ice water. When it’s cool, drain.

2. Wash the apples and cut into quarters from root to stem. Cut out the core and cut the apple into medium dice. 

3. Remove the skin from the chicken, if necessary, and cut into medium dice.

4. Combine the yogurt, mayonnaise, lemon juice, honey, curry, and salt and pepper. Toss the broccoli, apple, chicken, and raisins with the dressing. Garnish with nuts (almonds or pistachios would be good, but so would walnuts or peanuts) or wonton noodles.

Bean and Kale Salad

The traditional dressing for Three Bean Salad is loaded with sugar. This dressing is slightly sweet, but not overpoweringly so-giving it time to marinate is key. This can be doubled or tripled. Good at room temperature, it’s great for a pot- luck or barbeque.

1 pound fresh green or yellow beans

4 leaves of kale

1/2 red onion

1 (15 ounce) can kidney beans 

1 (15 ounce) can white (cannelloni) beans

1 cup pimento-stuffed green olives

3 Tablespoons oil

2 Tablespoons cider vinegar

1 scant Tablespoon honey or agave

sea salt and freshly ground black pepper

1. Trim the fresh beans and cut into 1-inch pieces. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion.

2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the beans and kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.

3. Drain and rinse the canned beans and coarsely chop the olives. 

4. Put all the beans, the kale, the onion and olives in a bowl and toss. 

5. Whisk together the oil, vinegar and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. Taste and add sea salt and pepper as needed.

Kale and Corn Salad

A variation of Bean and Kale Salad, this one has a little kick. 

2 ears cooked corn

4 leaves of kale

1/2 red onion

1 small hot pepper, such as jalapeno

1 (15 ounce) can black beans 

1 cup black olives

3 Tablespoons extra virginoil

2 Tablespoons lime juice

1 scant Tablespoon honey or agave

1/4 teaspoon cumin

sea salt and freshly ground black pepper

1. Cut the kernels from the corn. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion. Cut the pepper in half and remove the seeds and veins, and then mince (you might want to wear gloves for this).

2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.

3. Drain and rinse the canned beans and coarsely chop the olives. 

4. Put all the beans, the kale, the onion, pepper and olives in a bowl and toss. 

5. Whisk together the oil, lime juice, cumin, and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. 

6. Taste and add sea salt and pepper as needed.

I know Stacia emailed us what's in our box, but I don't want to peek- I want it to be a surprise. Have a great week!

Broccoli Chicken Curry Salad

Zucchini Cobbler and White Broccoli Pizza

Tomas and Kim Diaz tasting Zucchini Cobbler

The young lady at the farm stand apologized for the last minute switch: broccoli instead of escarole. I like escarole, but broccoli is one of my favorite vegetables- no need to apologize! I knew I wanted to have the broccoli with dinner, and started to think about a broccoli salad- maybe a Waldorf-type thing with beets, apples and walnuts? But in my house Friday is pizza night, and I usually make the pizza. So, Broccoli Pizza! You can, of course, use pre-made pizza dough, but this dough doesn't even need to be kneaded, making it easier.

My share also included baby beets, collards, kale, romaine and red leaf lettuces, cucumber, kohlrabi, hakurei (salad) turnips and 1-1/2 pounds of yellow squash and zucchini. 

I have had a hankering for something homey and desserty-- like pie or a cobbler, and thought maybe the zucchini could stand-in for apples. Tomas and Kim were my guinea pigs, and we decided it wasn't apple-y, but was cobbler-y, and that worked. 

Really Really Really Yummy White Broccoli Pizza

Coleslaw makes a great accompaniment. If you don't have bread flour, you can use 2 cups of all purpose flour- the crust just won't be as crispy crunchy.

1 cup warm water
1-1/2 teaspoons dry yeast
1-1/2 teaspoons sugar
1 cup all purpose flour
1 cup bread flour
1 teaspoon kosher salt

1 bunch broccoli
2 ounces pepperoni (optional)
3 ounces light cream cheese
1 clove garlic, crushed
1/2 teaspoon herbes de provence
2 cups grated mozzarella cheese

1. Combine the water, yeast and sugar in a bowl and swirl to mix. Let sit 10 minutes. Add the flours and salt and stir well to mix. Do not knead. Cover bowl with plastic wrap and let rise until doubled, about 30 minutes.
2. Meanwhile break the broccoli into florets and coarsely chop the stems. Place in cold water in a pot, bring to a boil and cook for 6 to 8 minutes, until desired doneness (I like the broccoli to be really tender for this). Drain and dice.
3. Dice the pepperoni and combine with the broccoli.
4. Combine the garlic, cream cheese, and herbes de provence until well mixed (you can add a tablespoon or so of milk if necessary).
5. Preheat the oven to 400 degrees and lightly oil a pizza pan.
6. Turn the dough out onto a floured surface and roll out to fit the pan. Spread the cream cheese mixture over the dough. Carefully distribute the broccoli and pepperoni over the dough and then sprinkle the cheese over everything.
7. Place in the oven and bake for 10 to 15 minutes until the cheese and dough are golden.

ZUCCHINI COBBLER

Zucchini Cobbler

The bigger the zucchini, the more important it is to scrape out the seeds.

3 medium zucchini, or enough to make 7 cups, sliced

3/4 cup sugar

2 Tablespoons lemon juice

4 Tablespoons butter

1/2 teaspoon cinnamon

for the crust:

1 cup flour (all purpose or white whole wheat)

2 tablespoons sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

4 tablespoons butter

3 ounces milk

1. Butter an 8-inch square pan and preheat the oven to 425 degrees.

2. Cut the zucchini in half lengthwise and scrape out the seeds with a spoon. Cut crosswise into thin slices. 

3. Combine the sugar and cinnamon. Toss the apples in the cinnamon-sugar. Pour the zucchini into the prepared pan and sprinkle on the lemon juice. Cut the butter into small pieces and scatter over the zucchini mixture.

4. Combine the flour, sugar, salt and baking powder. Cut in the butter to resemble the size of peas. Add the milk and stir to combine. Knead a few times to make a cohesive dough and roll out to an 8-inch square. Place on top of the zucchini. Bake for 45 minutes.

Coming soon: what to do with sooo many greens?