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Monday, July 20, 2009

Chinese Red Noodle Beans and Zucchini

Chinese Red Noodle Beans
Some members may have received Chinese Red Noodle Beans in their box this week. They are also known as Chinese Long Beans or Yard Long Beans. They come in red and green varieties.
Here are some links to recipes using the beans:

Spicy Stir-Fried Chinese Long Beans with Peanuts

Chinese Long Beans with Cracked Black Pepper

Spicy Long Bean Beef Stir Fry

Greek-Style Orzo Pasta Salad with Zucchini and Tomatoes

Orzo is a rice shaped pasta commonly used in Greek cooking. You can also make this dish with couscous instead. This dish can be served either chilled or at room temperature.

1 cup uncooked orzo pasta
1 1/3 cups diced zucchini
1/4 cup diced red onion
1 cup diced tomato
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 tablespoon olive oil
2 teaspoons minced fresh mint (optional)
1/3 cup crumbled feta cheese
2 tablespoons chopped pitted Kalamata olives
Salt and Pepper to taste

Cook orzo according to package directions. Drain well and let cool to room temperature. Saute zucchini in 1 Tbsp of olive oil until slightly tender. Combine cooked orzo, zucchini, tomatoes and onion in a large bowl; toss well. Combine parsley, lemon juice, basil, 1 Tbsp olive oil, and mint together; stir well with a whisk. Stir into orzo mixture; add feta cheese and olives, tossing gently to coat. Add salt and pepper to taste.

Spaghetti with Fresh Tomatoes and Zucchini
This is a simple sauce for pasta that uses fresh tomatoes and zucchini. The cooking time for this sauce is relatively short since the ingredients are very fresh.

8 ounces spaghetti or linguine
2 Tbsp olive oil
3 garlic cloves, minced
1/2 cup chopped onions
1 cup diced zucchini
1 pint cherry tomatoes (orange or red), halved
2 Tbsp chopped fresh basil leaves

4 oz fresh small mozzarella cheese balls, cut in half
1/4 c freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Saute the onion and garlic in the olive oil until golden brown ~5 minutes; add the zucchini and saute until slightly tender. Add the cherry tomatoes and saute for a few more minutes and then add the basil. Meanwhile, cook the pasta in a large pot of boiling salted water until "al dente" (tender but still firm to the bite), ~8 minutes. Drain the pasta and toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Sprinkle with Parmesan and season with salt and pepper.