Hab einpaar Rezepte fuer Dich auch wenn sie wohl nicht zur aktuellen LIeferung passen:
Ratatouille Tart
Makes 8 servings
Total time: about 2 1/2 hours
1 1/2 yellow squash
1 1/2 zucchini
1 1/2 red bell pepper
1/4 red onion
3/4 cup shredded firm chevre (2.5 oz)
2 Tbsp thinly sliced basil
1 Tbsp extra-virgin olive oil
Kosher salt & black pepper
1. Prepare tart dough:
Pulse 1 1/2 cups all-purpose flour and 1/2 tsp each table salt and black pepper in a food processor. Add 6 Tbsp. cold, diced unsalted butter and 3 Tbsp. cold, diced shortening; pulse until pieces of butter and shortening are the size of peas.
Add 3 Tbsp. ice water; pulse to combine. Shape dough into a flat disk; refrigerate at least 30 minutes.
2. Preheat oven to 375 F.
3. Roll dough to thickness of 1/4"; fit dough into a 9" tart pan.
Press dough into pan's fluted edge; trim excess. Cover tart shell with aluminum foil; fill with dried beans.
4. Bake crust until it feels dry, about 25 minutes; remove foil and beans and bake shell 5 minutes more. Remove shell from oven. Let tart shell cool at room temperature.
5. Using a mandoline, slice squash, zucchini, and bell pepper into rounds and onion into half-moons, all 1/8" thick. Pat vegetables dry with paper towels. Sprinkle chevre and basil over bottom of tart.
6. Arrange vegetables around edge of tart shell, repeatedly overlapping two slices each of yellow squash, zucchini, and bell pepper, followed by three slices of onion. Arrange a smaller circle of vegetable slices inside the first circle. Use sqash slices to cover center of tart.
7. Drizzle tart with oil; season with salt and pepper. Bake until tart is golden brown around the edge, about 30 minutes.
Carrot-Cucumber Sambal
Makes 4 servings (6-6 1/2 cups)
Total time: about 30 minutes
For the vinaigrette:
1/4 cup packed brown sugar
2 Tbsp fresh lime juice
2 Tbsp low-sodium soy sauce
1 serrano chile pepper, chopped
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh gingerroot, chopped
1 Tbsp molasses
1 tsp chopped garlic
1/4 cup peanut oil
For the Sambal:
3 cups shredded green cabbage
2 cups seeded and slices cucumber
1 1/2 cups julienned carrot
1 cup mung bean sprouts
1/2 cup thinly sliced red onion
1/2 cup dry-roasted peanuts
Kosher salt to taste
Cilantro leaves
1. Place brown sugar, lime juice, soy sauce, serrano, cilantro, gingerroot, molasses, and garlic for the vinaigrette in a food processor. With machine running, slowly drizzle in peanut oil until mixture is blended.
2. Combine cabbage, cucumber, carrot, sprouts, onion, and peanuts for Sambal in a large bowl.
3. Toss Sambal with vinaigrette to coat ingredients; season to taste. Divide Sambal among four plates. Top each serving with cilantro leaves. Serve with fruit salad or fresh fruit.
.