Cooking With This Week's Box
Poblano Peppers:
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| Photo from marthastewart.com |
Yellow Onions:
Orange Carrots:
Gold Potatoes:
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| Photo from yasodhara.org |
Edamame:
Sweet Corn:
Orange Italian Frying Peppers, Ukraine peppers or Bell Peppers:
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| Photo from espressoandlime.com |
Red Seedless Watermelon:
Yellow Canary Melon or Sweet Sarah Melon:
Red Amaranth:
Jalapeño Pepper:
We’re heading into the final weeks of summer and the shift in seasons is evident. On the harvest schedule today we have tomatoes, watermelons, peppers, basil, and rutabagas. What? Rutabagas? Kind of weird, but true. This is one of my favorite parts of the season though, when summer and fall collide. There are many delicious combinations to enjoy, which brings me to our featured vegetable this week, Poblano Peppers! This is one of my favorite hot peppers and they go well with summer vegetables as well as fall vegetables such as winter squash (which we’ll be harvesting later this week) and sweet potatoes! This week’s recipe is a simple, yet hearty one for Brothy Pinto Beans with Roasted Poblano (See Below). I also included a few other recipe suggestions and encourage you to check out the links to some of our past favorites in the vegetable feature article as well!
Potatoes are back in the box this week and are one of those staple vegetables that are nice to have around. Pair them with carrots this week to make this Hearty Potato Soup. This is a super simple recipe and is actually the recipe my mom always used when I was a kid. Guess that makes it a vintage potato soup recipe! Anyway, feel free to ad lib with the recipe and add some fresh sweet corn, edamame, or sweet peppers to jazz it up a bit. I also included this recipe for Poblano Breakfast Potatoes. I like to make dishes like this over the weekend and usually do so in quantities that allow for at least two meals-worth of leftovers to make breakfast at the beginning of the week super quick and easy. The last potato recipe I want to highlight is this Skillet Roasted French Onion Chicken & Potatoes. Super simple, but if you use good ingredients, you won’t need anything more!
The box is heavy with melons this week! Our melon season is starting to wind down, but before it does use them to make some interesting recipes such as Watermelon Gazpacho, Melon Salad with Chile and Mint or Watermelon with Lime Dressing & Peanuts. You could also use a bit of all three varieties in your box to make a Triple Melon Smoothie!
Looking ahead, we are starting to harvest some root vegetables including celeriac. The leeks are almost ready and we have another crop of green top red beets that are ready to go. We are also planning to start harvesting winter squash later this week! Get ready to shift your cooking a bit, but until then we hope you enjoy the rest of your summer boxes and make sure you get your fill of summer goodness. Have a great week!
—Chef Andrea
Vegetable Feature: Poblano Peppers
by Andrea Yoder
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 whole 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. Roast 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!
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.
Brothy Pinto Beans with Roasted Poblanos
Yield: 6 servings
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| Photo from brooklynsupper.com |
1 pound dried pinto beans
Pinch fine sea salt plus 2 tsp, divided
Pinch baking soda
2 poblano peppers
1 quart rich vegetable broth or chicken stock
2 large shallots or onions
2 bay leaves
1 tsp chipotle chili powder or chili powder of your choice
½ tsp fresh ground cumin seed
For Serving:
½ cup crumbled Cotija or feta cheese
½ cup grated Monterey Jack cheese
½ cup chopped cilantro
1 lime, cut into wedges
Hot Sauce
12 6-inch flour tortillas
- Pick over beans and discard shriveled beans or any stones. Rinse beans several times.
- Set beans in a 4-quart pot and cover with cold water by 2 or 3-inches, add a pinch each sea salt and baking soda. If you have 12 hours or more, just let the beans sit overnight. If you are short on time, bring mixture to a boil with the lid on, remove from heat and let the beans sit for as long as you have with the lid still on.
- When it’s time to cook the beans, drain off the soaking liquid and put the beans back in the 4-quart pot. Add the broth, shallots or onions, bay leaves, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 tsp sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly, but gentle, simmer.
- While the beans are boiling, roast the poblanos on a foil lined tray under your broiler, turning every few minutes until poblanos are charred all over. You may also roast the peppers over an open flame on the stovetop if you have gas burners or use an outdoor grill. Once roasted, remove the skins under cold running water, and chop into 2-inch sections.
- Add the poblanos to the beans and cook 45 minutes to 2 hours, or until beans are tender. Cooking time will vary depending on how dry the beans were originally as well as how well they were rehydrated. Stir often during cooking and add more hot water as needed. Test a few beans at a time and make sure they are all tender and creamy. Add more sea salt if needed.
- Just before serving, set a cast iron skillet over medium to medium-high heat. Warm the tortillas for 1-2 minutes per side, until they are a little charred. Cover warm tortillas with a towel.
- To serve, ladle beans and lots of broth into bowls. Top with a sprinkle of Jack and Cotija cheese, a tablespoon of cilantro, sliced avocado, lime and hot sauce. Serve skillet-toasted flour tortillas on the side.
Recipe sourced from https://brooklynsupper.com. The original recipe does include a suggested method for making this recipe in an Instant Pot.
1 comment:
I'm always looking forward to these recipes. I'm not a cook really so they're extremely helpful. Every week we get our box I feel like I have a great selection of recipes that push my abilities and horizons. Thank you!
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