Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!
Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt
Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.
3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.
Classic & Colorful Recipes
As we greet the month of November this week, it seems as if more classic autumn weather has also arrived in the Puget Sound region. As we cozy up to the (delightful) sounds of rain outside, this week’s box fittingly celebrates the new month’s cozy and color-rich flavors. With the likes of fresh kiwi berries, Puntarelle chicory, broccolini, carrots and fennel, as well as cinnamon-raisin bread, farm-fresh chicken and duck eggs, fragrant herbs and edible flowers, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.
Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Kiwi Berry Salsa
This bright condiment is delicious served over white fish like halibut, swordfish or cod.
Kiwi Berry Salsa
This bright condiment is delicious served over white fish like halibut, swordfish or cod.
Ingredients:
1 pint kiwi berries, sliced in half
½ avocado, cut into cubes
1 tablespoon red onion, minced
1 tablespoon cilantro, chopped
Juice of ½ of a lime
½ tablespoon honey
Sea salt and freshly ground pepper, to taste
Method:
1. Combine kiwis, avocado, red onion and cilantro in a small bowl.
2. Whisk together lime juice, honey, salt & pepper in another small bowl and pour over salsa. Toss gently to combine and reserve until ready to use.
Peach Habanero-Garlic Hot Sauce
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.
Ingredients:
6-8 habanero peppers, stemmed and halved
2 tablespoons olive oil
1 cup water (for thinning the sauce to your preferred consistency)
4 cups white vinegar
20 garlic cloves, peeled and coarsely chopped
1 onion, chopped
1 tablespoon sugar or to taste
3 teaspoons Worcestershire sauce
½ cup lime juice
1 teaspoon ground cumin
1 teaspoon salt
Method:
1. Preheat the oven to 425°. Set peppers on a baking sheet and drizzle with the olive oil. Roast in the oven for 15-20 minutes or until soft and skins begin to blister.
2. Meanwhile, heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer for about 20 minutes, or until onion and garlic soften. Add roasted peppers and simmer for about 5 minutes.
3. Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot. Return to the pot and simmer for another 5-10 minutes. Serve, or strain into sterilized bottles until ready to use.
