Find recipe ideas for what to do with your fresh produce from La Cosecha.
GARLICKY BOK CHOY
DIRECTIONS
Preheat 1 to 2 tablespoons peanut oil in a wok or large pan until rippling.
Halve 6 heads baby bok choy lengthwise, keeping the stems and leaves intact, and place in the wok with chopped or sliced garlic and fresh ginger. Stir-fry until fragrant; season with salt.
RELATED CROPS
Greens
Garlic
INGREDIENTS
1-2 heads bok choy (or 6 baby bok choy heads)
1-2 tbsp peanut oil
2-3 cloves garlic, sliced
1 tsp fresh ginger, sliced
Recipe Source
GAZPACHO
INGREDIENTS
1½ lbs ripe tomatoes (about 5-7), chopped
3 cup(s) stale bread, torn into bite-size pieces
3-4 cup(s) vegetable or chicken stock
¼ extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 red onion, finely chopped
1 cucumber, peeled, chopped
3 tbsp fresh cilantro, chopped
2 tbsp balsamic vinegar
3 cloves garlic, minced
½ tsp ground cumin
Coarse salt and freshly ground pepper, to taste
RELATED CROPS
Tomatoes
Lemons
Onions
Cucumbers
Cilantro
Garlic
Cumin
DIRECTIONS
In a large non-reactive bowl, combine all ingredients. For the broth, begin with 3 cups. Working in batches, purée in blender. If consistency is too thick, add more broth. Once entirely blended, pour back into bowl and cover.
Chill at least 2 hours in the refrigerator, preferably overnight for flavors to come together.
Check for seasoning and adjust if necessary and stir well, or pulse in blender before serving. Garnish with cucumber slices, a sprig of cilantro, and/or chopped red onion.
Recipe Source
ONIONS BAKED WITH ROSEMARY
INGREDIENTS
6 large yellow onions unpeeled
2 cup(s) chicken stock
Rosemary
RELATED CROPS
Onions
Rosemary
DIRECTIONS
Preheat oven to 425°. Slice about 1/4" off the bottoms and tops of the onions so that they will sit upright; then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish.
Recipe Source
Watermelon Gazpacho
Provided by Kate G
INGREDIENTS
Watermelon
red onion
spring onion
radish
peeled cucumber (a lemon cucumber work well also)
bell peppers (red, yellow, green, all three)
tomato
finely chopped jalapeño or other pepper deveined and seeds removed
One of the following:
Mint
Basil
Cilantro
Juice of 1 lime or lemon
Salt and pepper to taste
RELATED CROPS
Basil
Mint
Cilantro
DIRECTIONS
1. Cut one medium-sized watermelon in half, Cut one of the halves into cubes, and place in a bowl
2.Add equal parts of any or all of the following chopped vegetables to the cut watermelon (1/4 to ½ cup of each:
red onion
spring onion
radish
peeled cucumber (a lemon cucumber work well also)
red pepper
yellow pepper
green pepper
tomato
Finely chopped jalapeno or other pepper deveined and seeds removed
3. Add one of the following herbs--¼ chopped:
Mint
Basil
Cilantro
Juice of 1 lime or lemon
Salt and pepper to taste
4. Cut the other half and place the flesh into a blender or food processor. Pulse the flesh until it is semi-liquified. Add to the chopped watermelon and vegetable.
5.Chill for at least an hour and serve with a garnish of chopped vegetables and herbs. Keep refrigerated for up to 3 days.
Stuffed Cabbage
Provided by Theresa, originally Yotam
INGREDIENTS
2 tbsp butter
1.5 oz cellophane noodles
1 cup basmati rice
1.5 cups water
1 medium white cabbage
1/3 cup pine nuts
3/4 cup ricotta
1/2 cup Parmesan
3 tbsp chopped mint
3 tbsp chopped parsley
3 garlic cloves
1 cup dry white wine
6 tbsp vegetable stock (about 1/3 cup)
1.5 tbsp sugar
4 tbsp olive oil
salt and pepper
RELATED CROPS
Garlic Cloves
Mint
Parsley
DIRECTIONS
Melt the butter in a small saucepan over medium heat. Break up the cellophane noodles to ~1 inch length and add them in, stirring for 2-3 minutes. Once they turn lightly golden, add the rice, water, and a pinch of salt. Simmer on low for 20 minutes. Then remove from heat and let sit for 10 minutes.
Cut the cabbage in half vertically. Peel off leaves. Blanch them in boiling water for 6-8 minutes, then remove and place in cool water. Drain and pat dry.
Preheat the oven to 350 degrees.
To the cooked rice, add pine nuts, ricotta, half the Parmesan, herbs, garlic, and salt and pepper to taste. Mix welll
Scoop cooked rice filling generously into cabbage leaves. Arrange cabbage leaves in an ovenproof dish. You can use trimmings and smaller leaves to fill in the edges of the dish or top the cabbage rolls.
Whisk together the wine, stock, sugar, olive oil, and plenty of salt and pepper. Pour this over the cabbage rolls.
Bake for 40 minutes, or until almost all of the liquid is gone. Sprinkle with remaining Parmesan and bake for another 10 minutes.