Monday, June 25, 2012

tABLE Health at 6/20 Distribution

At last Wednesday's distrbution, we were fortunate to have Rachel Saks and Ora Wamflash on-site to distribute recipes featuring produce from this week's share. For more recipes and ideas (and for information on their upcoming class at Brooklyn Commune), visit

Herbed Tilapia Cakes
with green goddess horseradish sauce
Approximately 10 servings

1 ½ pounds tilapia, cut into small pieces
1 medium red onion, quartered
2 cloves garlic
½ cup parsley
½ cup cilantro
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil

8 oz. silken tofu
2 tablespoons reduced fat mayonnaise
1 medium bunch Swiss chard
3 cups arugula
¼ cup parsley
¼ cup cilantro
1 tablespoon lemon juice
3 tablespoon white wine
2 tablespoons white horseradish
1/8 teaspoon pepper
¼ teaspoon kosher salt

To prepare cakes: chop the tilapia in a food processor until smooth and transfer it to a mixing bowl. Chop the red onion, garlic, and herbs in the food processor until they are in small pieces, but not minced. Add the onion mixture to the fish along with the olive oil, salt and pepper.

Heat olive oil in the bottom of a sauté pan over medium heat. With wet hands, form the fish into ¼ cup sized patties and sauté until browned and opaque in the center, about 4 minutes per side.

To prepare sauce: combine all ingredients in a food processor and puree until smooth. Add more white wine for a thinner sauce if needed. Top the fishcakes with the sauce and serve hot or at room temperature.

Zucchini Carpaccio with Fresh Herbs
Serves 6

3 cups thinly sliced zucchini (about 3 zucchini)
¼ cup loosely packed mint leaves, chopped
¼ cup loosely packed cilantro leaves, chopped
¼ cup loosely packed basil leaves, chopped
¼ cup red wine, tarragon or champagne vinegar
¼ teaspoon kosher salt
1 teaspoon honey
¼ teaspoon pepper
1 tablespoon olive oil

In a large bowl, mix zucchini slices with fresh herbs. In a small bowl or glass, whisk together vinegar, salt, honey, and pepper. Continue whisking and slowly stream in olive oil. Pour mixture over zucchini and mix well. Let marinate at least 30 minutes or up to 24 hours. Serve cold.

Spaghetti al Limone with grilled asparagus and escarole
Serves 6

1 bunch asparagus, woody ends removed
1 head escarole, quartered
2 tablespoons olive oil + extra for brushing
1 pound whole grain spaghetti
2 tablespoons + 2 teaspoons lemon zest
4 cloves garlic, minced
2 tablespoons chopped dill
6 tablespoons lemon juice
½ cup pasta water, reserved
Salt and pepper to taste
½ cup fresh grated parmesan

Grill asparagus on oiled grill pan or outdoor grill over high heat for about 3 minutes (depending on thickness) until it is bright green and crisp. Set aside and let cool. Cut spears into thirds.

Brush escarole with olive oil and grill 3 minutes per side until wilted and browned. Set aside and let cool. Remove the ends and cut into 1-inch thick slices.

Meanwhile, cook spaghetti in salted water according to package instructions, reserving ½ cup of the water before draining. Heat 2 tablespoons of olive oil in a small sauté pan over medium heat and add 2 tablespoons lemon zest, garlic, and dill; sauté 1-2 minutes until garlic just begins to brown. Add the lemon juice and pasta water and bring to a boil. Toss the cooked pasta with the lemon mixture and vegetables, season with salt and pepper, and garnish with remaining 2 teaspoons of lemon zest and parmesan cheese

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