Harvest / Recipes with fresh vegetables
Daniel Oles of Promised Land CSA
Photos by Stephen Gabris
Corn: Mexican street corn salad
4 ears corn, steamed or boiled until tender and cut into shavings
1 medium zucchini, diced
1/2 small head of cabbage, coarsely chopped
1 small red onion, finely chopped
1 small jalapeño pepper, finely chopped
15 oz. pinto beans, rinsed and drained from can
1/2 c. cilantro, chopped
1/2 c. mayonnaise
1 tbsp. olive oil
1 tsp. apple cider vinegar
1/2 lime, juiced
2 tsp. chili powder
1 tsp. cumin
2 tsp. paprika
1 tsp. hot sauce
1/2 c. cotija cheese, crumbled
Cool corn. Meanwhile, sauté zucchini in a small amount of olive oil under tender; set aside to cool. Add all cooled ingredients to a large bowl and mix.
Combine mayonnaise, olive oil, apple cider vinegar, lime juice, hot sauce and spices in a separate bowl; whisk to combine. Toss salad with dressing.
Add more chili powder, cumin, paprika, cayenne pepper and salt to desired taste. Finish with cheese crumbles.
Tomatoes: Panzanella salad
1/2 pound day-old crusty bread, cut into 1-inch pieces (5 cups)
2 pounds ripe tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
1 cup fresh basil leaves, torn or coarsely chopped
Preheat oven to 375 degrees F. Place bread on a rimmed baking sheet in a single layer and toast for about 20 minutes.
Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil; season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid.
Eggplant: Herb-roasted eggplant
2-4 eggplant (~2 lbs.)
1 tsp. salt, plus 1 tsp. salt for dressing
1/2 c. extra-virgin olive oil
3 tbsp. lemon juice
2 tsp. balsamic vinegar
1 clove garlic, crushed and grated or minced
1 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1/2 tsp. black pepper
Slice eggplants in half lengthwise. Score the flesh deeply in a diamond cross-hatch pattern by making several long cuts across the eggplant in one direction and then cut across the other direction. Separate the flesh of the eggplant to open the cuts and sprinkle salt evenly across each piece. Place eggplant, cut side up, in a colander in the sink for about 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment. Combine lemon juice, vinegar, garlic, herbs, salt, and pepper, in a medium bowl. Whisking constantly, add the oil and combine; set aside.
After 30 minutes, gently squeeze the eggplant to extract the excess liquid and pat them dry with a paper towel or cheesecloth. Brush each half with dressing, reserving about half for serving. Arrange each half, cut side down, on parchment lined baking sheet. Roast for 1 hour.
Let cool considerably before handling, about 15-20 minutes. Gently turn eggplants and brush the cut sides with the remaining dressing, as desired.
Cabbage: Cashew, ginger, and lime slaw salad
1 medium head of cabbage, finely chopped
5 scallions, thinly sliced
3 carrots, grated
1 small red onion, thinly sliced
1 cup cashews
Ginger lime dressing
¼ cup fresh ginger, peeled and thinly sliced
¼ cup fresh lime juice (about 2 limes)
¼ cup sugar
2 tablespoons champagne vinegar or white
2 tablespoons soy sauce
1 tablespoon sesame oil
Combine cabbage, scallions, carrots, and red onion. Add all but ¼ cup of the cashews.
In a small saucepan, combine ginger, lime juice, and sugar and bring to a boil. Boil for 2 minutes. After cooling slightly, puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible. Lightly whisk with vinegar, soy sauce, and sesame oil.
Toss salad with dressing; top with remaining cashews and serve.