Some recipes & ideas using this week's ingredients we think are worth checking out.
What's in this week's box:
- Orange Zest EVOO
- Golden Delicious Apples
- Charred Buttered Plums with Cheese Recipe | Bon Appetit
- Raspberry-Balsamic Glazed Salmon
- Gingered Applesauce Cake Glazed with Caramel (this recipe is from "My Kitchen Year" by Ruth Reichl, and it's one of my all time favorites. You could be ambitious and make your own applesauce if you want!)
- How to make Clafoutis With Any Kind of Fruit
- What to do with Kale Stems (don't throw them away!!)
Honey Walnut Shrimp with Gingery Broccoli
Our take on a popular Chinese restaurant dish, this sweet and crunchy Honey Walnut Shrimp is beloved by everyone in the family, grandkids included. Paired with a fresh Ginger Broccoli Salad, it’s impressive enough for dinner parties and also quick enough for a weeknight meal. Get fancy and make your own Honey Walnut Mayonnaise, or just swirl together ingredients you probably already have in your kitchen. Warning: you may find it difficult getting these walnuts to last long enough to make the finished dish. Consider doubling the recipe – extras can be eaten with yogurt at breakfast, salad at dinner, or straight from the jar anytime.
- 1 cup walnut halves
- ¼ cup sugar
- 1 tablespoon butter
- 2 tablespoons Honey
- 3 tablespoons mayonnaise
- Candied walnuts
- Neutral oil, such as vegetable or canola, for frying.
- 1 pound medium shrimp, peeled and deveined
- Kosher salt
- 1 large egg, beaten
- 1/2 cup cornstarch
- Cilantro leaves, for garnish (optional)
- Candy The Walnuts: Combine the walnuts, sugar and butter in a medium nonstick skillet and turn the heat to medium. Stir occasionally at the beginning, then more frequently as the sugar starts to melt. Once all the walnuts are coated, about 5 minutes, transfer the walnuts to a piece of parchment paper, separate, and let dry.
- Place the Honey Walnut Mayonnaise into a large serving bowl or whisk the mayonnaise and honey together in a large bowl and set aside. Add the oil to a medium heavy-bottomed saucepan until 1 inch deep and heat over medium heat. Rinse the shrimp and pat dry with paper towels, then lightly season with salt. While the oil heats, set up an assembly line with two shallow bowls, one with the beaten egg and the other with cornstarch, and a large plate. Drop a few shrimp into the egg mixture, then one by one, dredge in the cornstarch and place on the plate. Repeat with the remaining shrimp.
- Once the oil has reached 375 degrees, add the shrimp in small batches of 6-8 at a time and separate with tongs or a spider so they don’t stick together. Fry until the batter is a dark blond and the exterior is crispy, about 2 minutes. Remove to a paper-towel lined plate, then repeat with the remaining shrimp.
- Once the shrimp is cooked, add to the bowl with the mayonnaise mixture. Top with walnuts and cilantro, if using, and serve immediately with Ginger Broccoli Salad.