What’s in the box this week?
Standard Shares include
Arugula - For a simple arugula salad, whisk 2 tbsp olive oil, 2 tbsp freshly squeezed lemon juice, ⅛ tsp Kosher salt, and a few grinds of black pepper together in a large bowl. Add 5 oz arugula and toss to combine. Top with 2 oz shaved Parmesan and serve immediately.
Hot Peppers - It is at the point where the seed is attached to the white membrane inside the pepper that the highest concentration of capsaicin (the compound giving peppers their pungent flavor) is found. Capsaicin, which makes hot peppers “hot” to the human mouth, is best neutralized by casein, the main protein found in milk.
Celeriac - The star of this week’s recipe!
Mixed Eggplant - Make a charred eggplant dip: Broil 1 small eggplants (prick before cooking) on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh. Stir in 1 clove minced garlic and 1-2 tsbp fresh lemon juice and season with coarse salt and a pinch of red pepper flakes. Drizzle with extra virgin olive oil and serve with vegetables like radishes, wax beans, or carrots for dipping. This smoky dip's flavors get stronger -- and better -- when it sits in the fridge for a couple of days. Try keeping it on hand to serve when friends drop by, or to add it to sandwiches.
Sweet Peppers - Grilled or roasted peppers pair beautifully with many polenta dishes.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Celeriac and Lentils with Hazelnut and Mint (Serves 4) The irrepressible chef Yotam Ottolenghi strikes again with this delicious autumnal/winter recipe… Serve this hearty main course warm or cold, instructions below. A unique combination of ingredients and flavors!
⅓ cup whole hazelnuts (skin on)
1 cup French green or Puy lentils
3 cups water
2 bay leaves
4 thyme sprigs
1 small celeriac, peeled and diced
4 tbsp olive oil
3 tbsp hazelnut oil
3 tbsp good-quality red wine vinegar
4 tbsp chopped mint
salt and black pepper
Preheat the oven to 275°F. Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.
Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve.
Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.
In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavors) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.
To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.
To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.
Pic of the Week: