We hope you had a great time unboxing your produce this week! These recipes below are D.E.L.I.C.I.O.U.S with a must make dessert! (no seriously, you have to try it!) Scroll down for the apple-tastic recipe!
SKILLET BRAISED CELERY WITH DIJON SAUCE
12 ounces celery ribs, trimmed to about 6 inches (about 1 head of celery)
1 small shallot, minced (about 3 tablespoons)
1 cup chicken stock to cover the bottom of the pan
Splash of sweet white wine like Riesling or vermouth
2 heaping tablespoons Dijon mustard or grainy Dijon mustard
2 tablespoons balsamic or red wine vinegar
2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
In a large skillet heat olive oil over medium-low heat. Add the celery and cook 1 to 2 minutes, turning once. Add minced shallot, stock, and a splash of white wine or vermouth.
Cover the pan and gently simmer on low for about 20 to 30 minutes, or until celery is translucent and fork-tender.
While the celery cooks, make the vinaigrette (which is thicker than a traditional one, and more like a sauce). Whisk together Dijon mustard, vinegar, and lemon juice.
Remove celery from pan and transfer to plates. Strain the braising liquid. Add the shallots to the dressing. Stir in 1/2 cup extra-virgin olive oil. Drizzle celery with sauce and serve.
MUSHROOMS WITH GARLIC BUTTER
1 tablespoon olive oil
16 ounces white mushrooms, washed and cut in half
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons unsalted butter
1/2 to 1 tablespoon minced garlic, depending on how much you like garlic (2-4 medium-sized cloves)
1 tablespoon chopped fresh parsley
In a large sauté pan (you want the mushrooms to fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.
Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
Remove from heat, stir in parsley and serve immediately.
AMBROSIA APPLE GALETTE WITH SALTED CARAMEL DRIZZLE
Whole Wheat Crust:
8 Tbsp (1 stick) unsalted butter
1/2 cup whole wheat flour
3/4 cup All Purpose flour
1/2 teaspoon salt
2 Tbsp ice water
1 Tbsp apple cider vinegar
Few ice cubes
1 Tbsp coconut oil
2 large Ambrosia Apples, thinly sliced
1 tsp cinnamon
2 Tbsp maple syrup
1 egg white
1/3 cup sliced almonds
1/2 cup Salted Caramel sauce, slightly warmed
Whole Wheat Crust: Cut butter into small pieces, place on a plate then into the freezer for 15 minutes, or until butter is very hard.
Meanwhile, in a mixer bowl, add the flours and salt. Mix well.
In a small ramekin, mix the ice water, vinegar and ice cubes. Set aside.
Once the butter is chilled, add half to the flour mixture and cut in either with a pastry cutter, two forks or a paddle attachment. Once the mixture starts to get crumbly, add the remaining butter and keep cutting in until you have flat pieces of butter that are about the size of a pea.
Sprinkle the cold vinegar water, 1 tablespoon at a time over the flour mixture. Keep adding the water until the dough comes together and it holds itself when squeezed into a ball. You may need to add a bit more water if dough looks too crumbly. Be careful not to add too much or over mix!
Wrap the dough in plastic wrap and refrigerate overnight.
Filling: Preheat your oven to 425 degrees F.
In a large skillet, add the coconut oil and melt. Add the apple slices, cinnamon and maple and sauté for 10 minutes or until semi soft. You don't want them too cooked through as they will cook in the oven. Remove from heat and let cool slightly.
While your filling cooks, roll out your dough. It will be slightly tough to roll out since it will be chilled. Using a floured rolling pin, roll your dough out to 12 inch circle. No need to worry about making the edges all pretty. The rustic look is perfect for a galette! Transfer to a parchment lined baking sheet.
Layer your apples into the middle of the dough, leaving an edge. Fold the edges over the dough, overlapping if needed.
Brush with the egg white and sprinkle with the sliced almonds.
Place in oven and bake for 48 - 50 minutes or until crust is hard to the touch.
Remove from the oven. Cool for 5 minutes. Drizzle with salted caramel sauce and serve immediately!
Bananas are fairly rich in fiber and resistant starch, which may feed your friendly gut bacteria and safeguard against colon cancer.
Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K.