Posts filed under ‘Recipes’

Recipe: Baked Radicchio and Mozzarella Pasta

Baked Radicchio and Mozzarella Pasta
from Chow

2 tablespoons unsalted butter
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano

Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.

Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.

Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.

Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes.

November 15, 2011 at 7:47 pm Leave a comment

Recipe: Linguine with Leeks, Radicchio, and Walnut Pesto

Linguine with Leeks, Radicchio, and Walnut Pesto
from Bon Appétit

8 ounces linguine
4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced leeks (including some dark green parts)
1/2 cup (packed) fresh basil leaves
1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
2 teaspoons fresh lemon juice
2 cups thinly sliced radicchio

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.

Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms. Season pesto with salt and pepper.

Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.

Garnish with walnuts and shaved Parmesan (optional).

November 11, 2011 at 7:40 pm Leave a comment

Recipe: Sauté of Fresh Fava Beans, Onions, and Fennel

Sauté of Fresh Fava Beans, Onions, and Fennel
from Bon Appétit

3 lbs fresh fava beans, or 3 cups frozen baby lima beans, thawed
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb, trimmed, sliced
1 teaspoon fennel seeds, coarsely ground in spice grinder
1 1/3 cups (about) canned low-salt chicken broth
4 tablespoons chopped fresh dill
1/2 cup chopped pancetta or bacon
1/2 teaspoon dried savory (mixture of dried herbs)
2 tablespoons fresh lemon juice

Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes.

Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors.

Stir in pancetta or bacon and savory, adding more broth if mixture is dry. Simmer until beans are tender, about 15 minutes longer.

Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

November 10, 2011 at 7:34 pm 1 comment

Week 15, September 20th Newsletter



September 20, 2011 at 5:03 pm Leave a comment

Week 7, July 26th Newsletter

July 26, 2011 at 5:28 pm Leave a comment

Did You Know? Some Strawberry Facts!

Strawberries Strawberries taste great and are a nutrient-dense food. One cup of strawberries contains 45 calories that is high in vitamin C. Along with the vitamin C, you get antioxidants, which are nutrients that fight free radicals. Free radicals are the by-products of cells that can cause damage to the body. Strawberries also contain manganese, folic acid, potassium, and vitamins B-5 and B-6. This nutrient-dense food is versatile to use. Make healthy smoothies to drink, bake a strawberry pie or shortcake, or place fresh strawberries on your cereal.

Like many fruits, fresh strawberries do not last long, so proper storage is necessary. Store fresh berries in the refrigerator. When you get the berries home, go through and discard any bruised or soft berries. Don’t wash the berries and don’t take off the caps. Instead, pick over the berries and place them in a colander. Colanders allow the cool air to circulate the berries making them last longer. Place the berries in the refrigerator, but do not cover them. Strawberries should last at least three days and longer.

***taken from

June 9, 2010 at 3:13 am 4 comments

Recipe: Tomato and Pesto Tart

Tomato and Pesto Tart

Serves 4

Adapted from Gordon Ramsay’s Fast Food

9 oz puff pastry
All-purpose flour to dust
1 egg yolk beaten with 1 tbs. water to glaze
1-2 tbs. pesto
Cherry tomatoes halved or small tomato chunks
1 small rosemary sprig, leaves only, minced
A few thyme leaves
2 small onions, trimmed and finely sliced
2 tbs freshly grated parmesan
3-4 basil leaves, roughly chopped
Olive oil to drizzle

Heat the oven to 425 degrees. Roll out the puff pastry on a lightly floured counter to a large rectangle, about 6 X 10 inches. Using a sharp knife, score a ½-inch border around the edge, making sure you don’t cut through the pastry. Brush the border with egg glaze. Spread the pesto over the pastry (within the border) and arrange the tomato pieces on top. Scatter over the top the rosemary, thyme, Parmesan and green onions.

Bake for 20 minutes until the pastry is golden brown and crisp. Scatter over the top the chopped basil and drizzle with a little olive oil. Cut into quarters and serve hot or cold.

September 3, 2009 at 7:33 pm Leave a comment

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