August 27, 2020 - This Week's Box Contents, Featuring Poblano Peppers!

Cooking With This Week's Box

Monastrell Red Onions: Quick Red Enchilada Sauce; Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below); Rajas Con Crema (Creamy Roasted Poblano Peppers) (see below)

Porcelain Garlic: Simple Tomato Sauce; Quick-Pickled Refrigerated Green Beans; Roasted Ratatouille; Quick Red Enchilada Sauce

Green and/or Italian Zucchini: Lemon Thyme Zucchini Muffins; Roasted Ratatouille

Green and Silver Slicer Cucumbers: Cucumber, Tomato Salad with Olives and Feta; Cucumber Melon Salad

Chocolate Sprinkles, Yellow Grape or SunOrange Tomatoes: Cucumber, Tomato Salad with Olives and Feta; Roasted Ratatouille

Large Tomatoes: Cucumber, Tomato Salad with Olives and Feta; Simple Tomato Sauce; Roasted Ratatouille; Quick Red Enchilada Sauce

Jalapeño Pepper: Quick Red Enchilada Sauce

Sun Jewel Melon OR French Orange OR Sweet Sarah: Cucumber Melon Salad

Red Seedless Watermelon: Watermelon Frose

Poblano Peppers: Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below); Rajas Con Crema (Creamy Roasted Poblano Peppers) (see below)

Green Bell Peppers: Roasted Ratatouille

Sweet Corn: Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below); Rajas Con Crema (Creamy Roasted Poblano Peppers) (see below)

Orange Carrots: Simple Tomato Sauce

Green Beans: Quick-Pickled Refrigerated Green Beans

The peak of summer is an exciting time as those things we’ve been waiting for all year FINALLY come in!  Watermelons, melons, tomatoes, peppers, sweet corn—the box is so full we have to plan strategically to make it all fit!  We’re coming up on that point in the season where summer and fall collide.  We’ll still be picking tomatoes and melons while we start harvesting butternut squash and leeks!  This is also the time of year when we can keep meals simple, and with that in mind, lets dive into this week’s box.  This week we’re featuring one of my favorite peppers—poblanos!  If you haven’t read this week’s vegetable feature article about this vegetable, check it out.  I included a short list of my favorite recipes utilizing poblanos that we have featured in past newsletters.  I also have two more very simple recipes to share with you this week.  The first is for Egg Tacos with Roasted Poblano, Onion, and Corn Salsa (see below).  You can make the salsa in advance and just cook the eggs and assemble when you’re ready to eat.  This could easily be breakfast, lunch or dinner!  The second recipe is for Rajas Con Crema which means Creamy Roasted Poblano Peppers (see below).  This is a traditional way people prepare poblano peppers in some parts of Mexico.  As I was looking at different recipes for this, each one had a little different twist, which leads me to believe the “right” way to make these is whatever way your grandmother prepares them!  I chose this version because it has corn and onions in it.  Serve this in tortillas as a taco or as a side dish to accompany rice and beans or grilled steak or chicken.

Quick Red Enchilada Sauce
photo from alexandracooks.com

As long as we’re keeping it simple, I want to suggest this recipe for Quick Red Enchilada Sauce.  This recipe is credited to Alexandra from alexandracooks.com.  She has many good recipes, so when I was looking for a simple enchilada sauce I turned to her.  This is the one step that I get hung up on with many enchilada recipes that look good.  The recipe calls for a jar of enchilada sauce, which I don’t have!  I do however have tomatoes, onions, garlic and a jalapeño which are the main ingredients needed for this sauce.  Once it’s made you can store it in the refrigerator for a few days or freeze it.  This is on my list of recipes to make now and freeze so I can pull together a pan of enchiladas quickly the next time they cross my radar!

Lets make the most of this year’s tomato season with another quick and easy recipe.  This recipe for Simple Tomato Sauce is very simple to make and consists of carrots, onions, garlic and tomatoes.  The carrots add a bit of depth and sweetness to the sauce which can help tone down the acidity of the tomatoes.  This recipe calls for canned tomatoes, but you can easily substitute fresh tomatoes.  Once it’s made, toss it with pasta for a quick dinner.

Roasted Ratatouille, photo from alexandracooks.com

Last year I made my version of this Roasted Ratatouille and put some in the freezer.  I really encourage you to make some this year as it is such a great way to preserve all these lovely summer flavors and I guarantee you’ll appreciate having it in the winter!  The traditional way to make ratatouille is on the stovetop using tomatoes, zucchini, eggplant, peppers, onions and garlic.  This version is much more hands off and tastes just as good, or maybe even better!  Use this recipe as your guide, but don’t be afraid to vary the ingredients.  If you don’t have eggplant, add more zucchini, etc.  When you pull this out of the freezer to use it, there are many different things you can do with it.  I used it as the base “sauce” for pizza which made assembling pizza super easy.  I also heated it up and tossed it with pasta, mixed it into polenta, added it to scrambled eggs, and mixed it into rice.

Quick-Pickled Refrigerated Green Beans
photo from flavourandsavour.com

We’re getting close to the end of green bean season, so now’s the time to make your favorite green bean recipes.  My friend, Dawn, was the one who got me to try pickled green beans.  I have to admit, they are kind of addictive!  I don’t have plans to break out the canner to make a big batch of pickled green beans, but I can make a small batch of these Quick-Pickled Refrigerated Green Beans!  They are a nice accompaniment to sandwiches, salads, etc.

If you don’t use all your zucchini to make the Roasted Ratatouille, consider making these Lemon Thyme Zucchini Muffins.  I like adding herbs into baked goods like this and have never tried this combo.  If you make them before I get a chance to try this recipe, post in the Facebook group and let us all know how they turn out!

Cucumber season won’t last forever and I’m always sad when it’s finished.  Cucumbers and tomatoes are such a classic combo, as is this simple Cucumber, Tomato Salad with Olives and Feta.  Make sure you get good olives as that is a dominant flavor in this salad.  Cucumbers also pair nicely with melon, so don’t be afraid to put the two together in this Cucumber Melon Salad!

Watermelon is typically not something that needs a recipe as the vast majority of our membership simply cuts the watermelon up and eats it.  The end.  If you do want to turn it into something, consider making this Watermelon Frose!  Rose wine, watermelon, lime juice, and basil come together to make a refreshing, frosty adult beverage!

Well, I hope these recipes have sparked some simple, creative uses for this week’s box contents.  Honestly, you can make a very delicious and simple summer dinner without much hassle.  Simply slice a fresh tomato, steam some green beans, boil a few ears of corn, and slice up a melon.  Who needs anything else? –Chef Andrea

Vegetable Feature: Poblano Peppers

By Chef Andrea

Poblano peppers are, in my opinion, a standout pepper when it comes to hot peppers for one simple reason—Flavor!  Some peppers are just hot, and then there are a few that balance their heat with flavor making the whole eating experience more enjoyable.  Poblano peppers are dark green with wide shoulders and a pointy bottom.  They have a thinner wall than bell peppers, but thick enough that they hold up to roasting very well.  In fact, roasting is the process that amplifies and develops the flavor of a poblano.  As I mentioned, poblanos are a hot pepper with a mild to medium level of heat.

Poblano peppers may be eaten raw, sautéed, grilled, or roasted.  Roasting peppers is very easy and can be done over a direct, open flame or in the oven.  If you have a gas stovetop, roast the poblanos directly on your burners over a high flame.  If you have a small rack, you can put that over the burner.  The other direct flame method is to roast them on a grill.  If you want to use an oven, it’s best to roast them under a broiler.  You want to roast them until most of the skin is blackened.  You’ll have to turn them periodically to blacken all sides evenly.  Stay close and don’t walk away because sometimes this happens quickly, especially under a broiler.  Once the skin is charred, put the peppers in a covered bowl or a paper bag so they can steam and cool slightly for about 10 minutes.  Once cool enough to handle, use the back of a knife to scrape away the skin.  Remove the stem and scrape away all the seeds from the inside of the pepper.  Now you’re ready to add roasted poblano peppers to whatever dish you’re preparing!

Cheeseburger Pie with Roasted Poblanos & Corn

Chiles Rellenos is a classic dish based on roasted poblano peppers that are filled with cheese, coated in a batter, and fried.  While the shape of poblano peppers makes them a good candidate for stuffing with a filling, there are many other ways to use them.  They pair well with summer & fall vegetables such as tomatoes, sweet corn, sweet peppers, potatoes, zucchini, winter squash, sweet potatoes and dried beans.  They also pair well with cream, cheese, sour cream and dairy in general which is a nice complement to their heat.  Creamy poblano sauce can be used to make potato gratin, pasta dishes, or as a sauce to top off enchiladas or grilled chicken or beef.  If you don’t have a recipe in mind already, I would recommend you take a look at the recipes we’ve included in past newsletters.  Many of the recipes in this list have received excellent member feedback and are probably the reason I love this pepper so much!

Cheeseburger Pie with Roasted Poblanos & Corn
Creamy Chicken & Greens with Roasted Poblano and Caramelized Onions 
Squash & Poblano Quesadilla with Pickled Jalapeños & Chipolte Crema
Roasted Poblano, Onion & Jack Quesadilla
Caramelized Poblano Chile & Onion Dip
Vegetable Enchiladas with Tomatillo Cream Sauce

Egg Tacos with Roasted Poblano, Onions and Corn Salsa

photo from AlexandraCooks.com

Yield:  2-4 servings

For the Salsa:
2 to 3 poblano peppers, halved, cored, and chopped
2 red onions, peeled and chopped
1 ear of corn, shucked, kernels stripped from cob
1 Tbsp olive oil
Salt, to taste
1 lime, halved
½ cup cilantro, roughly chopped, or more to taste
1 avocado, diced, optional
Hot sauce or red pepper flakes, optional

For the Egg Tacos (for 2 small tacos):
2 small tortillas
Dab of butter
2 eggs, well beaten
Queso fresco, crumbled, or other cheese, optional

1. Preheat the oven to 450°F.  
2. Place diced poblanos, red onions, and corn in a large bowl.  Drizzle in the tablespoon of olive oil.  Season generously with kosher salt.  Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning.  (Reserve the bowl.)  Roast until vegetables are beginning to char, 15 to 20 minutes.  Let the vegetables cool briefly, then transfer to the reserved bowl.
3. Squeeze a little lime over the vegetables.  Add in the cilantro, and toss.  Taste.  Adjust with more lime, salt, and cilantro to taste.  Add the avocado, if using.  If you want some heat, add a splash of hot sauce or a pinch of pepper flakes.  Mix and taste again.  Set salsa aside
4. Heat an 8-inch nonstick pan over medium-high heat.  Add the dab of butter and immediately pour the eggs into it as it melts.  Season with a pinch of salt.  Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done.  They will likely be cooked in less than a minute.  
5. Warm tortillas, then divide the scrambled eggs between the two.  Spoon the salsa over the top.  Finish with cheese if desired.

Recipe borrowed from AlexandraCooks.com.

Rajas Con Crema (Creamy Roasted Poblanos)

photo from muydelish.com

Yield:  4 servings

3  large Roasted Poblano Peppers cut into strips

2 Tbsp butter

½ large onion, sliced thinly

2 cloves garlic, minced

1 cup fresh corn kernels

½ tsp black pepper

4 oz cream cheese

1 cup Mexican crema or sour cream

1 cup shredded melting chesse (Mozzarella or Monterey Jack)

1. In a medium saucepan or skillet, add the butter and onions over medum-high heat.  Sauté until onion starts to soften.  Add the garlic and roasted poblano strips.  Cook for two minutes, stirring often. 
2. Add the corn and pepper, mix well.
3. Lower the heat to medium, add the cream cheese and Mexican crema or sour cream.  Mix well.  
4. Cook for about 5 minutes or until the cream starts to bubble.  
5. Finally, add the shredded cheese, cover the pot and turn off the heat.  Let it set covered until the cheese has melted.  Serve warm with tortillas, grilled steak, chicken or shrimp.  Alternatively, serve this dish as a side along with rice and beans.

Recipe adapted slightly from muydelish.com.