In The box for week of July 25th - July 27th

In this week's box is:

Scallions (also called green onions)
Potatoes
Rosemary
Strawberries
Fennel
Salad Mix
Summer Squash
Red Onions (WED)
Beets (THURS & FRI)

The above photo is my celery salad, recipe is below. -julia

and 2 recipes for last week's box:

Julia's Celery Salad

I took two stalks of Stephen's celery and sliced them thin on my mandolin. Then I did the same with a small onion, but I made the onion slices even thinner. (I have the simple-to-wash-and-store Japanese Mandolin from Beriner) I also thinly sliced one yellow carrot, for color and crunch. The dark green in *my* salad was verdolagas, or purslane. If you are a gardener you might have this in your garden: the leaves are rather succulent and it worked well in this dish. If you don't have verdolagas in your garden, you could use arugula, spinach (sliced a bit), parsley leaves, or another dark leafy green for the color contrast. I dressed this with olive oil and lemon and S & P. The variations to this lettuce-free salad are endless. I mixed it all with my hands and 'plated' it before serving. A lovely salad!

Quick Couscous with Chicken Recipe

Ingredients
1 (3 pounds) chicken, cut into serving pieces
Salt and pepper to taste
2 Tbsp cooking oil
1 onion, sliced
1 large carrot, diced
3 garlic cloves, minced
1 can (28 ounces) peeled whole plum tomatoes, drained and chopped (about 1 pound fresh tomatoes)
1 tsp ground cumin
1 tsp ground allspice
2 cups defatted chicken broth or vegetable stock, divided
1/4 cup dry white wine
1/2 tsp dried red chile flakes, harissa, or other hot pepper sauce
2 small zucchini, diced
3 Tbsp tomato paste
1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
4 Tbsp chopped fresh cilantro or 3 Tbsp chopped fresh parsley, divided
1 Tbsp butter or margarine (optional)
1-1/2 cups quick-cooking or "instant" couscous
Harissa or liquid pepper sauce

Instructions
Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and saute until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, wine, and red chile flakes and return chicken to casserole. Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add garbanzos and half the chopped cilantro or parsley, heat through.

While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous; stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter. Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining cilantro or parsley. Serve with harissa or other liquid pepper sauce.

Yield: 6 to 8 servings

Recipe from: The Ethnic Food Lover's Companion by Eve Zibart