Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful. Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.
1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)
SERVE WITH –
according to the original recipe:
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
different colored sliced peppers
Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies. Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.
Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.
Very rich – I made this for the end of year REM Delta Prime Robotics BBQ at the Hodgkins’ July 8, 2017
Adapted from a recipe on Thriving Home – http://thrivinghomeblog.com/2012/06/honey-garlic-chicken-kabob-marinade/
1/4 cup extra virgin olive oil
1/3 cup soy sauce
1/3 cup honey
fresh ground black pepper to taste
2 cloves garlic minced
To assemble on kabobs:
chicken breast cut in chunks.
vegetables cut in chunks: mushrooms, peppers, corncob sections, new potatoes (parboiled), carrots, broccoli etc.
Whisk all the ingredients together. Place chicken in a ziplock back and pour in the marinade. Refrigerate at least two hours.
Pre-heat grill to medium heat (around 350-400 degrees).
Pour marinade off the chicken and reserve. Arrange chicken and veggie on skewers. The original recipe suggests putting all the chicken on the same skewer, all the onions and peppers on one, etc. That way you can cook them as needed without over cooking. Brush the veggies with the reserved marinade and then grill for around 10-15 minutes.
I found this recipe by doing a Google search for ingredients in my CSA bag on a summer day in July . Adapted from a recipe by Cooking Club of America.
1/4 teaspoon salt
freshly ground pepper
2 tablespoons extra-virgin olive oil
1 – 2 cups thinly sliced new potatoes
1 – 2 cups sliced summer squash or zucchini or both
2 teaspoon chopped fresh rosemary
2 cups arugula, spinach or other greens, coarsely chopped
3 garlic clove, pressed or minced
3/4 cup shredded cheddar cheese
♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦
In small bowl, whisk together eggs, salt, and fresh ground pepper until smooth. Preheat oven to 350º.
Heat oil in large skillet over medium heat until hot. Add potatoes; toss to coat. Cook about 10 minutes or until lightly browned and nearly soft, stirring frequently to separate slices. Add squash, garlic and rosemary and cook, stirring until potatoes and squash are tender. Add greens and cook for a few more minutes until greens are wilted, stirring frequently.
Remove from heat. Spread the potato mixture in an even layer in an oiled baking dish, then pour the egg mixture evenly over the vegetables. Top with cheese and bake at 350º until the eggs have set and the cheese is lightly browned – about 10 minutes.
Cut into wedges and serve.
- 1-2 dozen baby (1/2 to 2 inch) beets
- 2 sprigs rosemary
- 1/4 cup balsamic vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- Pinch salt
Preheat the oven to 350 degrees (if you are going to bake your beets).
Trim the greens off the top of each beet, leaving about 2 inches of stalk; save the greens for another use or discard.
Rinse the beets and use heavy-duty aluminum foil to form a packet around them, placing the rosemary in the packet before sealing. Place the packet on a rimmed baking sheet and roast for 30 to 45 minutes or until the beets can be easily pierced with a knife. Transfer the packet to a work surface; open it and let the beets cool until they can be handled. Discard the rosemary.
ALTERNATIVELY you can simply boil the beets until tender, 15-30 minutes.
If your beets are larger with tough skin, rub or peel off the skin when the beets have cooled a little, trimming off the root and stem ends. Set the beets aside.
In a large, shallow saucepan, combine the vinegar, sugar, butter and salt over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the mixture has reduced by about half. (It should have a syrupy, glaze-like consistency.) Reduce the heat to low, add the beets, and stir to coat and warm them through, about 1 to 2 minutes.
My new favorite summer tomato recipe, adapted from the Smitten Kitchen.
4 T extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved or the same amount of ripe garden tomatoes sliced thick or a combination of both
1/3 cup plain dry bread crumbs
1/3 cup freshly grated Parmesan cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound pasta
1/4 cup loosely packed fresh basil leaves, torn
Preheat the oven to 400°F. Grease a 13-by-9-inch baking dish with 2 tablespoons of the oil. Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper, and then the final 2 tablespoons of olive oil. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
My recipe. William prefers this to straight basil pesto.
3/4 c grated parmesan cheese
3 cloves of garlic, pressed
1/2 c pine nuts
1 c garlic scapes, coarsely chopped
2 c basil, packed
1 c extra virgin olive oil
Put everything into a blender or food processor and blend until smooth. Proceed to following recipe to serve right away with pasta, or divide into two containers and freeze for a winter treat!
1 lb pasta – we usually use rotini
1 c (at least) garlic scape pesto
1 c milk or cream
lemon juice to taste (anywhere from about 2 teaspoons to a 1/2 a fresh squeezed lemon)
fresh ground pepper
Cook pasta and return it to the pot on medium heat, immediately stir in the pesto, stirring constantly, then gradually add the milk or cream till you have a nice sauce. Add lemon juice, salt & pepper to taste.
Serve with freshly grated Parmesan and chopped fresh summer tomatoes, or cherry tomatoes for topping.