Originally Posted by Cinnamon toast
This is the list from this week's box. Just what do you do with watercress?
So, how about some ideas? What recipes would you prepare with this this list? Thanks!
Oranges, desert valencia
Potatoes, yukon gold
I loved that service when I lived in London. It was always a great fun coming up with ideas on what do make with the veg.
For watercress, sprinkle it on your salad. Tasty and very healthy.
With your list, I'd make:
Mutabbal Koosa (Syrian zucchini appetizer)
4 tbsp olive oil
1 small head of garlic, peeled and sliced (not a clove, a whole bulb)
1 1/2 lbs zucchini, cut into 1/4 inch thick slices
4 tbsp vinegar
salt and pepper to taste
2 tbsp chopped green onions
1/8 tsp cayenne
2 tbsp finely chopped fresh cilantro
Heat oil in a frying pan and sauté garlic slices over medium heat until the turn light brown. Remove garlic slices with a slotted spoon and set aside.
In the same oil, adding more if necessary, sauté zucchini slices over medium heat until they turn light brown, turning them over once. Remove and drain on paper towels.
Combine vinegar with remaining ingredients.
Place zucchini on a serving platter. Sprinkle vinegar mixture over top, then evenly top with garlic slices. Allow to stand for 4 hours or so before serving.
With the red cabbage:
Red Cabbage Braised with Beer and Mustard
1/2 medium head of red cabbage, outer leaves and core removed (6 cups)
1 tbsp extra virgin olive oil
1 onion, cut in half and sliced thin
1 tsp ground caraway seeds
1 12oz bottle of beer
1/2 cup apple juice or apple cider
2 tbsp whole grain mustard
3 tbsp umeboshi vinegar (or 2 tbsp soy sauce and 1 tbsp rice vinegar)
salt and pepper
Slice the cabbage very thin.
Warm the oil in a medium saucepan over medium heat. Add the onions and sauté for 7 minutes or until the onions are softened.
Add the caraway and cook for 2-3 minutes more. Add the cabbage, beer and apple juice, cover and bring to a boil.
Reduce the heat to a simmer, and cook for 5 minutes, covered. Uncover and simmer, stirring occasionally, for 15 more minutes, or until the cabbage is tender and the braising liquid has reduced by half.
Add the mustard, umeboshi vinegar, salt and pepper. Cook for 5 minutes more, stirring occasionally. Serve hot.
For the tomato and eggplant:
Eggplant Imam Bayildi
6 to 8 small long eggplants
1/2 cup olive oil
3 onions, sliced thin
7 cloves garlic, minced
2 green peppers, diced
1/2 cup fresh parsley, minced
2 ripe tomatoes
1/4 t cayenne pepper
Salt to taste Extra tomato slices
1 cup vegetable stock
Wash and dry the eggplants. Cut almost in half lengthwise, being careful not to cut all the way through. Heat half the oil in a skillet and fry the eggplants until the skin is brown, about 3 minutes. Remove and set aside.
Add the rest of the oil to the skillet, and saut頴he onions, garlic and peppers. After 5 minutes, add the parsley, tomatoes, cayenne pepper and salt. Saute another 5 minutes.
Grease a large baking pan. Open the eggplants somewhat flat, and stuff them with the saut饤 vegetable mix. Wedge them into the pan closing them a little. Top with tomato and lemon slices and drizzle any oil in the pan over the top. Pour the veggie stock into the pan around the eggplants, cover and bake in a pre-heated 180C/350F for 1 hour. Cool in the pan.
Serve at room temperature.
For the potatoes:
Jhal Alu (Fiery Potatoes)
2 T vegetable oil (mustard oil is preferred)
1/2 t black mustard seeds
1/4 t fenugreek seeds
1 T peeled, minced fresh ginger
1 green chilli, seeded and chopped
1/4 t turmeric
1/2 t salt
A dash of ground red chilli or cayenne pepper (or to taste)
900 g / 2 lb cooked potatoes (about 5 medium) cut into 2.5 cm / 1 inch cubes at room temperature
1/4 cup dried, flaked or shredded sweetened coconut, ground in ablender to a coarse powder or freshly grated or shredded coconut mixed with 1/2 tsp sugar
1 T finely chopped fresh coriander (cliantro)
Heat oil in a skillet over a medium low heat. Add mustard seeds. As soon as the seeds start popping add fenugreek, ginger and chilli and turmeric, stirring often. Keep the skillet partially covered to prevent the mustard seeds from flying out. Add salt, red pepper and potatoes and fry for a minute or so, stirring constantly. Turn heat to low. Add coconut and coriander and mix well. Remove from heat. Serve hot or at room temperature.