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FareShare Gazette -- June 2012 Recipes

FareShare Gazette -- June 2012 Recipes is built on Skim Milk, Vegetable Oil, Oat Flour Blend, Sugar, and Baking Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2/3 cup
• 1/4 cup
• 2 cup
• 1/2 cup
• 1 tbsp
• 1/2 tsp
• 3 tbsp
• 1/2 cup
• 2 tbsp
• 1 tsp
• 3 tbsp
• 1/2 cup
• 1/2 cup
• 2 cup
• 2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Preheat oven to 400F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.

3. 3

   In medium-sized bowl beat egg whites with fork; stir in milk and oil.

4. 4

   Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy).

5. 5

   Fold in rhubarb.

6. 6

   Divide batter among prepared muffin cups, filling to top.

7. 7

   Bake 20 to 25 minutes or until golden brown.

8. 8

   Immediately remove muffins from pan; cool on wire racks.

9. 9

   Saut� fennel, leek, garlic and herbes de Provence in oil in a large pot over high heat until fennel begins to brown, about 5 minutes.

10. 10

    Combine the wine, orange juice and saffron in a bowl, then deglaze the pot with this mixture.

11. 11

    Stir in the tomatoes and insert the steamer basket.

12. 12

    If you do not have a large pot with the steamer insert, you can use a collapsible steamer basket over the broth.

13. 13

    Layer the potatoes in the basket, cover, reduce heat to medium and steam for 15 minutes.

14. 14

    Add clams, cover and steam 15 minutes.

15. 15

    Top clams with kielbasa, shrimp and corn; cover and steam until clams open and shrimp are opaque and shells are pink, about 5-10 minutes more.

16. 16

    Discard any unopened clams.

17. 17

    To serve, divide broth among four shallow bowls, then divide potatoes, clams, kielbasa, shrimp and corn among each serving.

18. 18

    Combine orange juice and saffron in a small bowl; let sit 10 minutes.

19. 19

    Stir in mayonnaise, garlic and zest.

20. 20

    Season aioli with salt and pepper.

21. 21

    Brush both sides of each bread slice with oil and season with salt and pepper.

22. 22

    Broil bread on a baking sheet until toasted, 1 - 2 minutes per side.

23. 23

    WATCH BREAD CAREFULLY, IT WILL BURN QUICKLY.

24. 24

    At the table, spread the aioli on the bread and dunk it in the broth.

25. 25

    You can make this spritzer ahead, but for maximum fizz, wait until just before serving to add the soda.

26. 26

    Heat the sugar, water, and zest in a small saucepan over high heat until the sugar dissolves for the simple syrup; strain, discard zest and cool.

27. 27

    Combine club soda, wine, orange juice and simple syrup in a pitcher. Divide spritzer among four glasses filled with an orange slice and ice.