Dig in, there’s plenty of shrimp and lemongrass linguini and tzatziki with lamb kebabs for everyone.  Brooklyn’s finest CSA is sharing its fresh bounty and I am here to give you tasty ideas for your harvest. I have combined fruits, vegetables and herbs to create lemongrass shrimp linguini, an upgraded Greek salad, corn and roasted pepper succotash and more. You should have some cooking experience as these are “recipe ideas”; there are few measurements or cooking times, so you can add the pinch and dash of your preference. Feel free to ask questions about this delicious CSA menu and share your recipe ideas in comments.
Enjoy,
Brandon

CSA Ingredient Share : cucumbers, radishes, tomatoes, onions, corn, parsley, lemongrass, mint, serrano peppers

CSA Recipe Ideas:

• Tomato, Cucumber and Goat Cheese Salad (cook-free)
• Roasted Radishes
• Corn and Roasted Pepper Succotash
• Tzatziki
• Shrimp and Lemongrass with Linguini

1) Tomato, Cucumber and Goat Cheese Salad (quick and cook-free)
Tomatoes, slice
Cucumbers, slice
Marjoram Vinaigrette (recipe below)
Red onions, thinly slice
Goat cheese, crumble
Kalamata olives, halve
Micro Basil
Kosher salt

This is a delicate twist on a greek salad. On a plate, shingle the tomatoes and cucumbers so that they alternate. Lightly shower with salt. Add the red onions and olives on top. Drizzle the marjoram vinaigrette over the vegetables and garnish with goat cheese and a little micro basil.

Marjoram Champagne Vinaigrette
Champagne Vinegar
Garlic, mince
Marjoram leaves, chop
Grape seed oil
Kosher salt and freshly ground black pepper,  to taste

1. Slowly whisk in oil into all ingredients. Taste and adjust seasoning.

If using a blender, fill the blender with all ingredients, except the oil. Slowly pour oil into blender. Taste and adjust seasoning.

2) Roasted Radishes

Fresh thyme
Radishes, ends cut and halved
Canola Oil
Kosher salt and freshly ground black pepper

Roasted radishes is a simple side dish that goes well with duck confit, mussels, sea bass and oysters (which happen to be in season). It’s easy to make and adds a brilliant color to every dish.

Preheat oven to 350.

Heat a sauté pan with oil, sauté radishes with thyme about 2 minutes a side. Add radishes to a baking dish, season with salt and pepper, and place in the oven to finish cooking. Bake radishes until fork tender, about 5 minutes. This will add a beautiful color, flavor and crunchy texture to any dish.

3) Corn Succotash
Corn, off the cob
Fresh parsley leaves, chop
Tomatoes, peel, seed and dice
Onions, dice
Red bell pepper
Serrano Peppers, small dice
Kosher salt and freshly ground black pepper

Couple this summer side dish with garlic-lemon chicken or light wine-cooked fish. Roast the bell pepper (broil it until skin is black on all sides), remove the skin, seeds and dice. In light oil, cook the onions, corn, bell peppers, and Serrano peppers, until cooked through. At the end, toss in tomatoes, season and garnish with parsley.

4) Tzatziki
Plain Greek yogurt, drain excess liquid
Lemons, juice and zest
Cucumber, small dice
Red onion, small dice
Mint, slice
Cilantro, slice
Cumin, ground
Coriander, ground
Aleppo pepper
Kosher salt and freshly ground black pepper

Tzatziki is a cool condiment for spicy lamb kebabs. Simply mix all ingredients. The texture should be a little lighter than the yogurt’s original consistency. Taste to adjust seasoning. Dip lamb kebabs in tzatziki and enjoy.

5) Shrimp and Lemongrass with Linguini

Lemongrass Marinade
Lemongrass, slice
Garlic, mince
Ginger, grate
Lime, juice
Serrano peppers, small dice
Kosher salt and freshly ground pepper
Olive oil

Shrimp Pasta
Shrimp, de-shell and clean
Dry white wine
Linguini
Parsley, rough chop

Lemongrass and seafood are delicious together and a touch of wine makes a refreshing sauce for pasta. Simply mix all ingredients except the shrimp pasta items and let it sit for an hour. Add shrimp to the marinade and let it sit  for an hour in the refrigerator.

Cook pasta then drain. In a sauté pan, sear shrimp for 1 minute, then add white wine. Saute the shrimp in wine until light pink, almost cooked through. Remove shrimp and set aside.

Let the white wine simmer for about 5 minutes (add more wine if there isn’t enough liquid). Add shrimp to wine sauce then toss in pasta. Remove from heat, garnish with parsley and plate.

What are you cooking with your fresh fruits and vegetables?

Photography by Brandon Johnson. Brandon is a chef , food writer, web consultant and recipe developer. Her experience includes working with Cooking Channel, The French Culinary Institute, Saveur Magazine, Food Network and Danny Meyer’s Union Square Events. Check out Brandon’s blog here –  Dresses & Appetizers.

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