Recipe Files...

This week's Produce Club Recipes includes:

Grits with Corn and Vidalia Onion

Zucchini Vichyssoise

Spinach Stuffed Zucchini

Red Potato and Tomato Salad
Creamy Cole Slaw
Vidalia Onion Pie
Grilled Chicken and Peaches with Chipotle-Peach Dressing

Grits with Corn and Vidalia Onion

Epicurious  | July 2008

by Virginia Willis

Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking

1 tablespoon canola oil

1 onion, preferably Vidalia, grated

Scraped kernels from 2 ears fresh sweet corn (about 1 cup)

2 cups whole milk

2 cups water

Coarse salt and freshly ground black pepper

1 cup stone-ground or coarse-ground grits

2 tablespoons unsalted butter

3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh chives

In a heavy-bottomed saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes. Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.

Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes. Stir in the butter, cheese, parsley, and chives. Taste and adjust for seasoning with salt and pepper.

Vidalia Onion Pie

Bon Appétit  | November 1992

by Lisa Mayfield: Raleigh, North Carolina

1 1/2 cups finely crushed buttery crackers (such as Ritz crackers)

6 tablespoons (3/4 stick) unsalted butter, room temperature

2 cups thinly sliced Vidalia onions or other sweet onions

3/4 cup milk (do not use low-fat or nonfat)

2 eggs

3/4 teaspoon salt

3/4 cup packed grated sharp cheddar cheese (about 3 ounces)

Paprika

Chopped fresh parsley

Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.

Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.

Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.

Creamy Cole Slaw

Recipe courtesy Bobby Flay

Ingredients

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Red Potato and Tomato Salad

Recipe courtesy Giada De Laurentiis

Ingredients

1 pound baby red potatoes, halved

1 pint (2 cups) cherry tomatoes, halved

3 scallions, thinly sliced

1/3 cup pitted black olives, halved

1/3 cup chopped fresh flat-leaf parsley

2 tablespoons capers, rinsed and drained

1 tablespoon chopped fresh thyme leaves

1/4 cup extra-virgin olive oil

1 large lemon, zested

Kosher salt and freshly ground black pepper

Directions

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

Spinach Stuffed Zucchini

Recipe courtesy Paula Deen (Quick and Easy 2008, pg.76)

Ingredients

5 large yellow squash, halved lengthwise

2 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons butter

1/2 cup onion, diced

1 cup chicken flavored stuffing mix

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1/2 cup sour cream

1 cup shredded sharp Cheddar

Directions

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

Zucchini Vichyssoise

Ingredients

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchini)

1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Directions

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini. Barefoot in Paris, All Rights Reserved

Grilled Chicken and Peaches with Chipotle-Peach Dressing

Bon Appétit  | July 2010

yield: Makes 4 servings

active time: 30 minutes

Chipotle chiles canned in adobo sauce are sold in the Latin foods section of some supermarkets.

Nonstick vegetable oil spray

1/3 cup peach preserves

1/3 cup peach nectar

4 teaspoons red wine vinegar

2 teaspoons adobo sauce from canned chipotle chiles

2 teaspoons extra-virgin olive oil plus additional for brushing

1 teaspoon chopped fresh cilantro plus sprigs for garnish

3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges

4 boneless chicken breast halves with skin

Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.

Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.

Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.