Everyone is getting herbs in the share this week and you can always pick your own thyme and sage in our herb garden near the CSA garage. A bouquet garni is a great way to put your herbs to use in casseroles, stocks, sauces and soups. This is what BBC Food has to say about about a bouquet garni: It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.
We like to use them when making homemade veggie stock!
One of our CSA members recommended this recipe by Bobby Flay as a great way to use the squash, tomatoes and onions in this week’s box. Yields 4-6 servings.
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
Red cabbage (Photo credit: Wikipedia)
From Bon Appetit, July 2013
Makes 4 Servings
3 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. honey
Kosher salt, fresh ground pepper
1/4 small red cabbage, thinly sliced
8 oz. sugar snap peas, thinly sliced crosswise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped mint or basil
Whisk oil, lemon juice and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint. Toss to combine. Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.