Shiso-Shallot Butter Steak

All summer, I’ve been longing to grill in the Summit Street Community Garden, so this recipe for grilled skirt steak from Food & Wine by Tyler Florence finally gave me the opportunity. Since the shiso butter can be made a month in advance, we used ours a few weeks later, with an earlier batch of CSA shiso. —Josie Rubio

{Recipe after the jump}

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Tomato Gazpacho from Sohui Kim

Sohui Kim, chef and co-owner of The Good Fork (pictured), shares her recipe for tomato gazpacho. Photo credit: Joe Tannis

On the menu at The Good Fork on Van Brunt Street, you’ll find items marked “AV” for our own Added Value vegetables. Chef Sohui Kim, who owns the restaurant with her husband Ben Schneider, notes it’s been a busy summer “cooking veggies from the farm,” and adds that The Good Fork also recently catered a wedding at the farm as well. But she found time to share her recipe for tomato gazpacho—a quick, simple recipe that calls for some recent CSA share vegetables: tomatoes, cucumbers and jalapeño.

{Recipe after the jump}

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Pico de Gallo

Last Sunday, we had tentative plans to take advantage of the free Valentino Pier kayaking, courtesy of the Red Hook Boaters. Hurricane Irene obviously put a damper on our plans.

We rescheduled for this weekend, and our friends came down from Nyack, bringing a gift of fresh tomatoes, grown by a neighbor. Since I also had CSA tomatoes, cherry tomatoes and a jalapeño, I decided to make pico de gallo. I originally used a recipe from a book called Food From My Heart: Cuisines of Mexico Remembered and Reimagined, but over the years, it has evolved into this version. With summer winding down, I’m trying to savor every bit of it, from outdoor activities to salsa made with fresh tomatoes. —Josie Rubio

{Recipe after the jump}

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