Weekly Challenge: Produce Box Contents

This week I received a beautiful array of fruit and vegetables in my CSA box.

Apricots

Beets

Green Leaf Lettuce

Gypsy Peppers

Peaches

Nectarines

Carrots (including the 'babiest' carrot I have ever seen)

Celery

Cucumber

Bok Choy

So far, I have challenged myself to using the apricots in a summer sorbet and a curried chickpea recipe I came across.

As for the rest of the contents...well, therein lies the challenge!

Directions and photos to follow...

Gluten Free Walnut Scones and Fresh Lemon Curd

Batter:

1 1/4 Cups Buckwheat Flour

1/4 Cup Almond Meal

1/2 Cup Coconut Flour

1/2 Cup Sugar

1 tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

6 Tablespoons Earth Balance

3/4 Cup Soymilk

2 tablespoons Maple Syrup

1/4 Cup Chopped Walnuts

1 Dash Cinnamon

1 Dash Allspice

1 teaspoon Vanilla Extract

Combine all ingredients, first dry, then wet, mixing with a fork until crumbles form. Roll dough into large ball with your hands until texture is smooth.

Break into 6 smaller balls and form into desired shape.

Place on greased cookie sheet or skillet and place in oven at 375 for 20-22 minutes.

Lemon Curd:

1 1/4 Cup Fresh Lemon Juice (4-5 lemons)

1/2 Cup Water

1 3/4 Cups Sugar

4 Tablespoons Cornstarch

Zest from the lemons used from juicing (4-5 lemons)

2 Tablespoons Earth Balance

3/8 Cup Soymilk

Combine Juice, Water, Sugar, and Cornstarch in a small pot and whisk without stopping until ingredients begin to boil. Add Soymilk, Earth Balance, and Zest and allow ingredients to boil (still whisking) for 1 minute.

Remove Curd from heat and allow to cool.

ENJOY!

The Challenge: Deep Dish, Vegan, Gluten-Free Pizza

The Contenders:

1 Heirloom Tomato

1-2 sprigs Fresh Basil

1 Gypsy Pepper

1/8 cup diced Red Onion

Tomato Sauce

Almond Mozarella Cheese (shredded or sliced thinly with a cheese slicer)

The Dough:

1 cup Buckwheat Flour

1/8 cup Coconut Flour

1 tablespoon Corn Starch

1/4 tsp. Salt

1/4 tsp Thyme

1/4 tsp Herbs de Provence

1/4 tsp Chili Flakes

1/8 cup Nutritional Yeast

1/4 cup Olive Oil

3/4 cup Hot Water

The Process:

Combine dry ingredients, mix thoroughly. Add wet ingredients. Use a fork to beat together until thick and sticky. Allow to stand 5-6 minutes.

Heat cast iron skillet, browning onions. Remove pan from heat, add dough directly from bowl (dough is very sticky so avoid using your hands, if possible).

Place in oven at 375 for 25-35 minutes, turning half way through- Make sure the dough is cooked all of the way through prior to adding toppings.

While dough is cooking, place tomatoes and peppers (sliced + diced, respectively) in a collander in the sink. Sprinkle with salt and allow some of the juices to seep out.

Once dough is crisp on both sides, spread sauce, cheese and basil on crust.

Spread tomatoes and peppers across the top of the pizza.

Replace in oven for an additional 10-15 minutes.

Enjoy!!

The Outcome:

Delicious.

Simple Summer Salad

1/2 Cup Quinoa Pasta, boiled and drained

1 Diced Heirloom Tomato

2-3 Sprigs Basil, Leaves only, sliced into large ribbons

1 Gypsy Pepper, Diced

6-8 Kalamata Olives, chopped

1 Bacon Avocado, sliced

To Dress:

1 tablespoon Olive Oil

Pinch chili flakes

1 tsp. kalamata olive juice

fresh ground pepper

1 tsp. nutritional yeast

salt to taste

combine ingredients, stir, and serve promptly

I got the (Salem) Bleus

With limited veggie options in my fridge, I came up with this hodge-podge salad recipe which I intend to cart with me to work tomorrow.

I've been craving bleu cheese, as of late, and wanted to include some delicious crumbles to top off my masterpiece.

Ingredients:
Green Lettuce
1 Gala Apple (Sliced with a fantastic convertible mandolin slicer I purchased from Sur la Table)
3 Red Radishes
1 Baby Turnip
3 tablespoons Salem Bleu Cheese
1 tablespoon chopped walnuts
1 tablespoon dried cranberries

To be topped off with a lemon and olive oil vinaigarette, flavored with rosemary, salt, and fresh cracked pepper.

Fresh Seasonal Berries with Lemon, Coconut, and Black Currant Cashew Creme

I've been receiving an abundance of strawberries in my weekly produce box. Consequently, I've been inspired to try new dishes to further enjoy, what I believe to be, the best fruit on earth.

In an attempt to create a dessert which is actually good for me, I came up with this recipe which I have fallen in love with. I hope you will too.

Lemon, Coconut, and Black Currant Cashew Creme

Base:

Overnight, Soak 1/2 cup of raw, unsalted cashews in water

For added flavor, I use water (warm to the touch as I pour it over the cashews) and infuse it with a chamomile tea bag. Remove tea bag and drain cashews prior to use in recipe.

Wet Ingredients:

1/8 cup water

1/4 cup soy milk

1 tablespoon flax seed oil

1 tablespoon raw honey

Juice of 1/2 lemon

1 teaspoon vanilla extract

Dry Ingredients:

1/4 cup diced walnuts and almonds (dry, unsoaked)

2 tablespoons shredded, dried coconut

1 tablespoon dried red currants

Zest from the 1/2 lemon you used in your wet ingredients (3-4 good swipes with your zester should do)

1/2 tablespoon bee pollen

Combine all wet ingredients (except soy milk) and place in food processor, leaving the processor turned on.

Slowly add ingredients, beginning with the cashews.

Follow the cashews with the combined nuts and red currants.

Allow to blend until thoroughly mixed.

At this point, you will probably want to turn the processor off, stirring in ingredients that have affixed themselves to the sides of your processor. A nice stiff spatula should do the trick.

Turn the processor back on, replacing the lid prior to use.

Slowly add the soy milk until the contents have taken on a creamy consistency. The texture should be thick and smooth. If it is thin, add more dried nuts- just a tip, less is definitely more here. Add slowly and eyeball the texture to avoid the wallpaper paste effect that adding too much, too quickly can create as the additional nuts absorb all of your wet ingredients. If it is far too thick and not blending, slowly add more soy milk. Play with it a little until you get the desired texture. Don't be afraid to mess this one up- it is fairly resilient.

Finally, add in the coconut and lemon zest. Process for 30 seconds.

Remove from processor and allow to chill for 1-2 hours.

When you are ready to serve, remove chilled creme from refrigerator and serve a heaping dollop over the top of your favorite berries.

Makes 3-4 servings and will keep in your fridge for about 3 days.

Enjoy!