What I Made: Monkfish Mustard Curry; BLT&A Salad with Poached Egg on Arugula; Kobocha Squash stuffed with Curried Turkey and Potatoes; and Hot Sauce.

Monkfish Mustard Curry:



  • 1 pound firm fleshed fish fillet, cut into two inch chunks
  • 2 cups sliced yellow onion
  • 4 cups tomatoes, roughly chopped
  • ½ cup vegetable oil (or 4 tablespoons of ghee)
  • 3 whole cloves
  • 1 tsp. cumin seeds
  • 1 tsp. brown mustard seeds
  • 1 each dried arbol chile
  • 12 each  curry leaves
  • 1 tsp.garlic, chopped fine
  • 2 tsp. fresh ginger, chopped fine
  • 1 Tbsp. jalapeno, seeded & chopped (more if you like things spicy)
  • ¼ cup white wine
  • 2 cups fish or chicken stock or 1 cup bottled clam juice mixed with 1 cup water
  • 1 tsp. coriander Seed, toasted & ground
  • ¼ tsp tumeric
  • ¼ tsp. allepo or cayenne pepper
  • 1 tsp. mustard powder
  • 1 cup okra or cauliflower, sliced in ½” pieces
  • ½ cup cilantro leaves, roughly chopped
  • salt and pepper


  1. Warm a sauté pan over medium heat. Add half of the oil or ghee and the onions. Cook until soft, about 8 minutes. Add the tomatoes and cook until the tomatoes dry out and darken in color, about 20 minutes. Cool slightly and puree in a blender.
  2. Heat the remaining oil or ghee over medium heat in a deep heavy pan such as a dutch oven. Add the cloves and cook until fragrant, about 20 seconds. Add the cumin seeds, mustard seeds and arbol chile and cook until the mustard seeds start to pop.
  3. Add the curry leaves, garlic, ginger and jalapeno to the pan. Cook until fragrant, about 1 minute.
  4. Add the white wine, tomato-onion puree and stock. Bring this to a low simmer for 5 minutes and season with salt and pepper to taste. Add the coriander, tumeric, Allepo/cayenne pepper and mustard powder to the pan.
  5. Season the fish all over with salt and pepper. Add the okra or cauliflower to the pan and cover. One minute later add the fish. Re-cover the pan and increase the heat to high for two minutes, then turn off the heat and allow it to sit covered for 6 minutes.
  6. Remove the lid, adjust the seasoning with salt and pepper to taste and add the cilantro.

BLT&A Salad with Poached Egg on Arugula:



  • 1 head of arugula, washed and chopped
  • 1 large tomato, chopped
  • 1 large apple, chopped
  • 1 avocado, chopped
  • 3 pieces of bacon, cooked and torn into pieces
  • 2 poached eggs
  • handful of torn purple basil.


  1. Mix everything but the eggs up in a salad bowl. Add some Ume vinegar and a drizzle of olive oil and toss.
  2. Place poached eggs on top and throw on some purple basil. Break yolks and enjoy.

Kobocha Squash stuffed with Curried Turkey and Potatoes:



  • 1 kobocha squash
  • 1 lb. ground turkey
  • 4 – 5 medium sized potatoes, thinly sliced
  • olive oil
  • 2 tbls. curry powder
  • sea salt to taste


  1. Heat oven to 425
  2. Cut squash in half and seed. Sprinkle with olive oil. Once oven is hot, roast at 425 for 40 – 45 minutes.
  3. Meanwhile, brown the ground turkey in a skillet over medium high heat. Once brown, remove with a slotted spoon and transfer to a large bowl.
  4. Add the potatoes to the same skillet and add water to cover.
  5. Bring to a boil, lower heat, and simmer for 15 minutes or until the potatoes are soft and cooked through. Drain, and mash.
  6. Add potatoes to bowl with ground meat, along with curry powder and salt.
  7. When the squash is ready, fill with potato turkey mixture and serve immediately.

This dish was life affirming. Also we shared one half and kept the second for leftovers.

Hot Sauce:

hot sauce.jpg


  • A large jars worth of hot peppers. I used a mix of habanero, thai chillies and poblanos.
  • 8 cloves of garlic
  • Water and 1/2 cup salt to coat
  • 1 onion
  • 1/2 cup white vinegar


  1. Add peppers and garlic cloves to large jar.
  2. Dissolve salt in water and cover peppers in jar.
  3. Cover jar with a cheese cloth and a rubber band.
  4. Place in a cool, dark place for a week.
  5. Dump the contents of the jar into a blender and blend well.
  6. Pour that mixture into a sauce pan along with onion and vinegar.
  7. Bring to a boil, then reduce heat and simmer down to 1/2 the volume
  8. Return mixture to blender and blend well.
  9. Fill jars with hot sauce and cool.



What I Made: Tomato and Pepper Frittata (with a side of concord grapes); BLT Salad; Tekka Don with Yellowfin


Tomato and Peppers Frittata:


  • 4 eggs
  • 4 poblano peppers, cut into slices
  • two large tomatoes, cored and chopped
  • 4 scallions, sliced
  • salt and pepper
  • pork lard or bacon fat


  1. Heat cooking fat over medium heat
  2. Crack and mix eggs with salt and pepper
  3. throw peppers, tomatoes and scallions into pan, and cook until fragrant and tomatoes have started releasing their juices.
  4. Add eggs to pan and swirl to distribute throughout the pan
  5. Cook until set. Slice into 4 slices and eat. Serves 2.

Eat with grapes! Always a good idea.


BLT Salad:

Pretty self explanatory. Although, I made my own bacon from the pork belly we got from Meat Club. (Or, the meat share, but the guy who runs it calls it Meat Club, which I kind of like.) I chopped everything up and topped it with some Umi vinegar.

Tekka Don:

FullSizeRender 18.jpg

You only get to make this one if you have a fish share. But if you do, lucky you. Also needs no recipe, I don’t think. But if anyone disagrees let me know and I will talk you through making sushi rice and ya know…chopping avocado.

Want to see YOUR recipe on this blog? You can! Submit your recipes to redhookbkcsa@gmail.com and you will also get hours for it!!

What I Made: Minute Steak Tacos with Roasted Poblanos; Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips and Eggplant with Ground Beef, Tomato and Pine Nuts

Minute Steak Tacos with Roasted Poblanos:



  • Beef Minute Steak (from Meat Share!)
  • 4 – 5 Poblano Peppers
  • Shaved Red Onion
  • Flour Tortillas
  • Mayo
  • Sriracha Sauce


  1. Heat broiler. Once hot, place peppers in broiler for a couple of minutes per side. Remove and set aside to cool
  2. While peppers are roasting, place minute steak in a skillet or on the bbq. Cook a few minutes each side depending on how rare you like your steak.
  3. Mix mayo and sriracha sauce and set aside.
  4. Remove the seeds and slice peppers thinly.
  5. Assemble: sauce, meat, poblanos and onion. Simple and delicious.

Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips :



(serves 2)

  • One bunch of leafy greens (like chard)
  • 1 pint tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • Olive oil


  1. Pre-heat oven to 350 F.
  2. Heat 1 tbls. oil in small skillet. When it shimmers, add the garlic and fry until crisp on both sides. Transfer to a paper towel to dry,
  3. Re-heat the garlic oil, and add tomatoes. Cook for about 5 minutes, and then add the chopped greens, and sauté until wilted.
  4. Transfer the tomato/greens mixture to 2 ramekins and crack an egg on each one. Sprinkle with sea salt.
  5. Bake for 10 minutes or until the whites of the egg are set.
  6. Add salt as needed and garnish with garlic chips.

Eggplant with Ground Beef, Tomato and Pine Nuts


I wish I could have taken a better picture of this. It was really, really tasty.


  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (80 percent lean)
  • ½ teaspoon ground cinnamon
  • Black pepper
  • ½ tablespoon unsalted butter
  • ½ cup pine nuts


  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden.

What I Made: Three Cup Chicken with Shishito Peppers and Purple Basil; Swordfish with Cherry Tomatoes and Anchovy Sauce; and Plum and Blueberry Torte



Three Cup Chicken:


  • 3 tablespoons sesame oil
  • 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
  • 12 cloves of garlic (or more to taste), peeled
  • 4 whole scallions, trimmed and cut into 1-inch pieces
  • a bunch of shishito peppers
  • 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
  • 1 tablespoon unrefined or light brown sugar
  • ½ cup rice wine
  • ¼ cup light soy sauce
  • 2 cups purple basil



  1. Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  4. Turn off the heat, add the basil and stir to combine.

Swordfish with Cherry Tomatoes and Anchovy Sauce:



  • 1 lb swordfish, if using Mermaid’s Garden’s, cut in half
  • 1 pint cherry tomatoes
  • 1 jalapeno, thinly sliced
  • 4 anchovy filets
  • 3 Tbsp.  Olive Oil
  • a branch of purple basil
  • ½ Cup  White Wine
  • Salt and Pepper


  1. Put 2 Tbsp. olive oil oil, anchovy, garlic and jalapeno in a heavy sauté pan that has a tight fitting lid. Place the pan over medium-low heat until the anchovy begins to break down a bit, about 2 minutes.
  2. Add the tomatoes, basil, wine and a bit of salt to the pan. Increase the heat to medium-high, place the lid on the pan and cook about 15 minutes, until the tomatoes have released their juices and are nice and cooked. Remove the pan from the heat and set aside.
  3. While the sauce is cooking, season both sides of the swordfish with salt and pepper. Heat a heavy pan over medium-high heat, when hot add the fish and cook for 3-4 minutes per side until desired doneness is reached.
  4. Spoon sauce onto fish and enjoy.

Plum and Blueberry Torte

So, I just got back from Maine and have a boatload of blueberries, so I threw some in. You don’t have to…I mostly made this for all those plums we’ve been getting. I followed the Marian Burros’ Original Plum Torte recipe that’s published every year in the Times. It’s easy. And delicious. You should definitely make it.



  • ¾ to 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 12 halves pitted purple plums
  • 1 pint blueberries (or omit and double the plums)
  • Sugar, lemon juice and cinnamon, for topping



  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)



What I Made:Grilled Veggies and Halloumi Cheese; Tomato, Watermelon and Basil Salad and Sweet & Sour Eggplant with Tomatoes and Chickpeas

Grilled Veggies and Halloumi Cheese:


So, this one you can pretty much throw whatever else you want into the mix, too. Here was my take:


  • Halloumi Cheese
  • All of my thin white eggplants from this week’s share
  • Shishito peppers
  • Zucchini (I happened to have one I got at the farmer’s market in Maine)
  • Scallions


  1. Heat up a grill, or a cast iron skillet
  2. Thinly slice all ingredients
  3. Brush all ingredients with olive oil and sprinkle with salt and pepper
  4. Grill everything up. I had to go in batches, so I started with eggplant, then added peppers and cheese and then zucchini and scallions (though I sliced my zucchini very thin, so it took less time)
  5. Eat

This is great! And worked at room temperature the next day for lunch at work, too.

Tomato, Watermelon, Basil Salad


I served this with the Sweet & Sour Eggplant dish, so, only one photograph for both.

Tomato, Watermelon, Basil Salad

Chop tomatoes and watermelon and throw into a bowl. Sprinkle with feta or ricotta salata and coarsely torn basil leaves. Toss with olive oil, balsamic vinegar and sea salt.

Sweet & Sour Eggplant with Tomatoes and Chickpeas


  • 1 large eggplant 1 1/4 to 1 1/2 pounds, halved lengthwise then cut in 1/2-inch slices
  • Salt to taste
  • 3 to 4 tablespoons extra virgin olive oil, as needed
  • 2 large garlic cloves, minced
  • 1 ½ pounds tomatoes, grated or peeled, seeded and chopped
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 2 tablespoons pomegranate molasses
  • 1 1/2 cups cooked chickpeas
  • 2 to 3 tablespoons of fresh mint


  1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
  2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
  3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.




What I Made: Tomato Watermelon Jicama Salad and Tomato Jam

Searching for things to do with all those tomatoes? Here are a couple ideas. More to come later this week, too.

Tomato, Watermelon, Jicama Salad:



  • 1 cup of cubed jicama
  • 1 cup of cubed watermelon
  • 1 cup of halved or quartered cherry tomatoes
  • pumpkin seeds (added after this photo was taken)
  • loosely torn fresh mint
  • loosely torn purple basil
  • about 1 tbls. balsamic vinegar
  • about 2 tbls. cold pressed olive oil
  • salt


  1. Mix all ingredients except for oil and vinegar together in a bowl
  2. Toss with oil and balsamic and enjoy.

Tomato Jam:



  • 1 ½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or mincedginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • 2 habaneros, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (the sweet/spicy thing really works in this jam, so I’d say go for it unless you really hate spicy).


  1. Combine all ingredients in a heavy medium saucepan
  2. Bring to a boil over medium heat, stirring often.
  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Also, for those of you lucky enough to have cheese shares (I normally don’t but was gifted this week’s) it goes PERFECTLY together.

What I Made: Chard Rice Bowl, Barely Pickled Cucumbers, Spaghetti with Cherry Tomatoes, Anchovies and Sage, Pork Katsu with Pickled Cucumbers


This is one of my favorite meals, it’s quick and easy and delicious. It tastes just as good without the chorizo so you vegetarians can make this, too. Just don’t leave out the cumin seeds or the garlic chips, those are the stars of this dish.


  • 1 cup medium- or short-grain white or brown rice (I prefer brown but only had white — brown tastes better with this recipe)
  • Kosher salt, as needed
  • 2 tablespoons unsalted butter
  • 1 large bunch Swiss chard, leaves and stems separated
  • 2 tablespoons cumin seeds
  • 6 tablespoons extra-virgin olive oil, more as needed
  • 2 fresh (uncured) chorizo sausages, casings removed, meat formed into patties OR smoked chorizo OR cured chorizo — I’ve yet to find a combo that doesn’t work
  • 2 garlic cloves, thinly sliced
  • 2 to 3 tablespoons cider vinegar, as needed


  1. In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste. Alternatively, cook rice in a rice cooker.
  2. Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
  3. Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
  4. If using uncured chorizo, add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
  5. Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
  6. Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
  7. Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, 1 tablespoon vinegar, and salt and pepper. Taste and adjust seasonings if necessary. Sprinkle with sea salt.

Barely Pickled Cucumbers:



  • Cucumbers
  • water
  • salt
  • coriander seeds
  • pepper seeds
  • smashed garlic
  • fresh dill


  1. Cut cucumbers into spears and place spears into jars.
  2. Fill jars with water; pour that water out into a cup and weigh.
  3. Add 5% of the water’s weight in salt to the water and transfer to a pot, heat along with coriander, pepper and garlic until the salt is dissolved. Remove from heat and cool completely.
  4. Once brine is cooled, add fresh dill and pour over cucumber spears.
  5. Close lids and place in the fridge for at least 24 hours.

Spaghetti with Cherry Tomatoes, Anchovies and Sage



  • 1 small red onion, finely diced, about 1/2 cup
  • Salt and pepper
  • 4 anchovy fillets, rinsed and chopped, about 1 tablespoon
  • 2 garlic cloves, sliced
  • Pinch of crushed red pepper
  • 2 tablespoons red wine vinegar
  • 4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
  • 1 teaspoon chopped fresh summer savory or marjoram
  • 1 ½ pounds cherry tomatoes, in halves or quarters
  • 1 pound fresh pasta, such as spaghetti or linguine
  • Handful of torn sage leaves


  1. Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
  2. Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with sage.

Pork Katsu with Pickled Cucumbers:


This worked really well for me since I also have our fantastic meat share (ps that’s where I got the chorizo above, too) and their boneless pork chops were PERFECT for this meal. YUM!!!


  • ½ pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
  • 1 teaspoon coarse kosher salt, more for seasoning
  • 1 ¼ teaspoons sugar
  • 8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
  • 2 eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 cups panko crumbs
  • ½ cup flour
  • Black pepper
  • Peanut or vegetable oil, for frying
  • 2 tablespoons sliced scallions
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon minced shiso or basil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted Asian sesame oil


  1. Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
  2. Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
  3. Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
  4. Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
  5. Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
  6. Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.