This Week’s Tips:
*Everything can go directly into the fridge. Lettuces usually benefit from a hydrating rinse before wrapping in a dish towel and placing in crisper. Berries picked RIPE so enjoy asap
*CAPRESE PER FAVORE: So many ways to devour the tomato-basil combo…. caprese salads, caprese sandwiches, bruscetta, pasta sauces & any-time-of-day scrambles
*Another back-to-school-season indicator: LUNCHBOX PEPPERS! The perfect cute little snack for a lunchbox, also ideal for dipping or adding to pastas, salads and sandwiches.
*A fresh batch of coffee for September is in! We’ve been getting tremendous feedback on our JOE-MOTION COFFEES! Join the HH Coffee Club, and each month receive your SMALL-BATCH bag of whole bean, specialty coffee, custom roasted for YOU in Carpinteria. Let us know if you would like us to include a bag or five with your next delivery!
This Week’s Recipes:
SIMPLE ROASTED ROMAS
1/8 cup extra virgin olive oil
1 tablespoon fresh basil leaves
2 garlic cloves, finely minced
1/4 teaspoon kosher salt
Roma tomatoes, cut in half lengthwise
1. Preheat oven to 275 degrees. In a medium bowl, stir together olive oil, basil, garlic, and salt. Toss tomatoes in mixture until coated. Place tomato halves cut side up on baking sheet. Spoon remaining oil mixture over tomatoes.
2. Transfer baking sheet to oven and cook for 2 1/2 hours, depending on size of tomatoes. Remove from oven and cool completely.
*adapted from bonappetit
PASTA w/ ROASTED ROMAS, PEPPERS & BROCCOLINI
Pasta of choice, cooked
Sweet peppers, halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
Coarse salt and ground pepper
Fresh basil leaves, torn
Preheat oven to 450 degrees. Place peppers, cut side up, romas and broccolini on a rimmed baking sheet. Drizzle with olive oil. Add minced garlic. Sprinkle with basil and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.
Add to pasta and lightly toss.
*adapted from sunsetmag
ROASTED BROCCOLINI & LEMON w/ PARMESAEN
1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan
1. Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
2. Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
3. Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Adapted from nytimescooking
EZ PAN ROASTED BROCCOLINI
1 Tbs. olive oil
1 large garlic clove, thinly sliced
1/4 tsp. red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. water
In a 10-inch (25-cm) French skillet or fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring constantly, until just golden and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a small bowl.
Increase the heat to medium-high. Add the broccoli and red pepper flakes, and season with salt and black pepper. Pour in the water. Cover and steam for about 3 minutes. Uncover, stir and continue to cook until the broccoli is lightly browned and crisp-tender and the water has evaporated, 1 to 2 minute more. Scatter the garlic on top and serve immediately. Serves 4.
*adapted from 101cookbooks
LUNCHBOX PEPPERS SAUTEED w GARLIC & OLIVE OIL
1 basket of Mini Peppers
2 Tbsp. olive oil, and maybe extra
3 garlic cloves, sliced
salt and pepper to taste
In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.
*adpapted from 2sistersrecipes
*keep it on hand for adding a touch of basil flavor to just about anything. Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. This recipe can easily be doubled.
1/2 cup unsalted butter, softened at room temperature
1/2 cup finely chopped basil
1 tsp. minced garlic
1/2 tsp. freshly grated lemon zest
1/2 tsp. ground pepper
In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 tsp. kosher salt and mash with a spoon until well combined.
Use immediately as a spread for grilled vegetables, or dinner rolls. Or use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage. Refrigerate until very firm. Slice into 1/4-inch-thick coins and melt over just-about anything
SUCCULENT SAUTEED BROCCOLINI
1 bunch broccolini
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
*adapted from hharchives
fresh mozzarella or burata
1 large handful basil leaves
extra-virgin olive oil
balsamic vinegar (optional)
Slice the tomatoes. Slice the mozzarella balls (if using large balls) into similar-sized circles.
In an alternating pattern, arrange the slices of tomatoes, the slices of cheese, and the basil leaves on a plate.
Sprinkle lightly with the olive oil, balsamic vinegar, pepper, and salt. Serve immediately.
*adapted from smittenkitchen
loaf crusty baguette
large ball fresh mozzarella cheese
2 cup sliced ripe tomatoes, with juice
½ bunch fresh basil, chopped
1 fat garlic clove, minced
3 Tbsp. extra-virgin olive oil
~coarse sea salt
~freshly ground black pepper
Slice baguette in half and set aside. Cut cheese into ½-inch slices and set aside.
In a medium bowl, combine sliced tomatoes with chopped basil, minced garlic, olive oil, and salt and pepper to taste.
To assemble the sandwich, alternate layers of tomatoes and cheese along one side of the baguette. Drizzle both sides of the bread with the tomato juices that have accumulated in the bowl. Place top half of the baguette on the bottom. Serve immediately.
*adapted from culinate
bread, ideally freshly sliced ciabatta
extra virgin olive oil
mince garlic, chop 2 tomatoes, chop 2 loose handfulls basil and combine in a bowl and toss lightly.
toast six-inch wide slices of Tuscan bread and gently rub them with a cut clove of garlic. add chopped chopped tomato mix and then drizzle with olive oil. season with salt and pepper to taste.
*adapted from hhachives