Book Cooks - CSA Week 16 - Simply Tomato!
Book Cooks is back, now through November with our special CSA box videos! Thanks to the Township Green Team for arranging for the Library to be a drop off spot for the Flocktown Farm CSA box! Ever wonder what sort of creative dishes you can cook up with all of those greens and veggies? Each week, Allyssa will show you what was in her small share box and some cookbooks from the Library's collection that have creative recipes. Come browse our cookbooks! Happy Cooking!
The Complete Mediterranean Cookbook – America’s Test Kitchen
• Braised asparagus, peas, radishes, and tarragon – fresh herbs and radishes
• Spiced Beef or Lamb Stuffed Bell Peppers with Feta – any of the peppers or bell peppers
• Roasted Green Beans with Pecorino and Pine Nuts – Dragon Tongue String Beans
• Braised Green Beans with Potatoes and Basil – tomatoes, Dragon Tongue String Beans, fresh herbs
• Braised Kale
• Roasted Winter Squash with Tahini and Feta – can use your delicata squash!
Simply Tomato – Martha Holmberg
• Penne with Blasted Tomatoes, Fennel, and Salami
• Beans with Tomato and Savory – Dragon Tongue String Beans, scallions, tomatoes
• Tomato, Turkey, and Havarti turnovers – including a recipe for tomato jam!
• Chicken Schnitzel with Fennel and Tomato Salad
• Pasta with Tomato, Leeks, Brown Butter
Born To Eat's Lentil Pasta Salad
We found ourselves intrigued with Trader Joe's new red lentil pasta (yep, lentils are the only ingredient). We dish out our recipe + ways to serve up the pasta for all levels (Baby Bites) on our website:
Sips & Dips with Dr. Susanna Hoffman Premiere Episode
Welcome to the premiere episode of our Sips & Dips Series featuring Dr. Susanna Hoffman. We will explore the origins and history of amazing recipes from the Mediterranean region with a focus on Greece. We will also pair these recipes with fantastic wines and have great Q & A sessions for the viewers. Please join us as we discover a Mint Pesto recipe with Retsina!
Download the app:
Vegan Spaghetti Aglio e Olio (Pasta with Roasted Garlic, Olive Oil, Chile & Parsley) Gluten-Free
It’s time for an at-home date night and it’s going to be a good one! Spaghetti Aglio e Olio is a simple, comforting pasta dish made with roasted garlic (aglio), olive oil (olio), fresh parsley, and some crushed red peppers. It’s ultra easy to make and yet incredibly gourmet. Use your favorite gluten-free pasta for a meal with no allergens and all the flavor!
Full Recipe:
Plant – based | Red Lentil Penne with mushrooms and carrot cream with aromatic herbs
Plant-based recipes impact the environment less than meat based ones. Start the change and follow our plant based recipe with mushrooms and carrot cream with aromatic herbs. So tasty!
INGREDIENTS - 2 servings
_160 g of Red Lentil Penne
_150 g of carrots
_25 g of red onion
_75 g mushrooms
_½ spoonof chopped parsley
_a sprig of mint
_½ clove of garlic
_20 ml of extra virgin olive oil
_0.45 l of water
_Salt and Pepper
Taramosalata
With Clean Monday just around the corner, there’s no better time to start talking about one of the crucial dishes of this time: taramosalata. It’s made with tarama, or carp/cod/mullet roe, and it’s one of the key foods during the Lenten fasting period because it’s packed with nutritional benefits - in fact, tarama could even be considered a superfood. It has a boost of cancer-fighting vitamin D, brain-supporting omega-3 fatty acids, lots of vitamins A and K, and when incorporated into taramosalata, it becomes a great source of protein, complex carbohydrates, potassium, selenium, copper, and more.
The most traditional versions of taramosalata call for a starch base, which is usually stale, dampened bread or boiled potatoes, but, like with many Greek recipes, there are variations all over the country. In Northern Greece, almonds are sometimes used as the base, or in conjunction with bread. I know at least one cook who has experimented by using raw turnip as the base, and I’ve seen everything from Greek rusks to stale country bread. But for me, thin wrap-type breads are ideal, as they create a particularly light and fluffy texture.
Check out the full recipe here:
3 - 5 six-inch thin tortilla wraps or other, similar flatbread
1/3 cup blanched almond slivers / 1 - 2 garlic cloves
Extra virgin Greek olive oil as needed, about 1 - 1 1/2 cups (yes!)
1/4 to 1/3 cup fresh, strained lemon juice, or more to taste
Water as needed
Pink peppercorns for garnish