White Chili

I don't really remember when I first had white chili, but I seem to recall having a fantastic bowl of it in a restaurant at some point when I was a teenager and thinking that I needed to learn how to make it.  No recipe that I tried could replicate the depth of spice and flavor that I wanted, so I ended up embellishing a number of recipes and concluding with this one recipe.  I can never decide if the taste or the smell is more fantastic, since the smell seems to seep into every room of the house and even outside.  The taste, however, is really something extraordinary.

Serves 6

1 tablespoon olive oil
3 cloves garlic, minced
1/4 onion, minced
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 small can chopped green chilies, drained
1 can navy beans, rinsed and drained
4 cups chicken broth
1/2 teaspoon garlic salt
1/4 teaspoon salt
Ground black pepper
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/4 cup flour
1 cup milk
1/4 cup sour cream
Shredded Jack cheese and tortilla chips, for serving

1. In dutch oven or stock pot, saute garlic in olive oil until fragrant.  Add onion and saute until translucent.  Add chicken and saute until chicken is evenly browned, about 5 minutes.  Stir in chilies and beans, then broth. Measure spices into mixture and stir well.  Bring mixture to a simmer, cover, and let simmer for 15-20 minutes or until chicken is tender.
2. In small bowl or measuring cup, whisk flour and milk together.  Stir milk mixture into simmering soup and stir well.  Return mixture to a simmer to thicken.
3. Remove chili from heat and stir in sour cream.  Serve with desired stir-ins.

Eggplant Lasagna

I got an eggplant in my last CSA box, so I decided to try to make something different with it.  I was reading something about different kinds of lasagna and that seemed like a good plan.  The rest of the ingredients, well, I had them around.  Surprising how good something without any real plan can be.

Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 large or 2 small chicken breasts
3 cloves garlic, minced
1 small eggplant, diced small
2 tablespoons water
Dash salt
1/2 teaspoon garlic salt
1 tablespoon minced fresh basil
3 tablespoons flour
2 cups milk
Salt, ground black pepper, and garlic salt to taste
1/4 cup Parmesan cheese
8 no-boil lasagna noodles
1 cup shredded mozzarella cheese
2 tablespoons Parmesan cheese

1. In large skillet, melt butter and oil over medium heat.  Saute chicken breast(s) until done.  Remove to plate to cool and set aside.
2. In same butter and oil, saute garlic until soft.  Add eggplant and saute until soft.  Pour water over and simmer at high heat until water disappears.  Season with salt and garlic salt, then basil.  Set mixture aside.
3. In saucepan, whisk flour and milk together.  Place saucepan over medium heat and cook, stirring constantly, until mixture bubbles and thickens.  Simmer for 2 minutes, still stirring constantly.  Remove from heat and stir in 1/4 Parmesan cheese.  Stir until melted.  Set aside.
4. Dice chicken.
5. Grease a 8-inch square baking pan.  Pour 1/2 cup sauce in bottom of pan and tilt to cover bottom of pan.  Layer two noodles over sauce.  Top with 1/3 of the eggplant--spreading to make it even--then 1/3 of the chicken, then 1/3 of the mozzarella cheese.  Repeat noodles, then eggplant, then chicken layers twice more.  Top final layer of lasagna with 2 more noodles to cover.  Pour all remaining sauce over lasagna.  Sprinkle with remaining 2 tablespoons Parmesan cheese.
6. Cover dish with foil.  Bake in 350 degree oven for 20 minutes.  Remove the foil and bake for another 20 minutes.  Allow lasagna to cool for 10 minutes before serving.

Pasta Bolognese

I didn't really set out to make bolognese sauce, but I sort of realized partway through the day that I had all the ingredients for it if I did some tweaking.  This sauce was really good but make no mistake, this is not marinara.  I don't really have a lot of experience with bolognese, so I was surprised at how much flavor this had but also how filling it was.  Luckily the leftovers reheated really well.

Serves 6

4 strips bacon, cut into 1/2 inch pieces
4 cloves garlic, minced
1 small onion, minced
1 cup sliced baby portabella mushrooms
1 lb ground pork
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 cup beef broth
1/2 cup dry red wine
28 oz can crushed tomatoes
6 oz can tomato paste
Salt and garlic salt to taste
1 lb pasta, for serving
Parmesan cheese, for serving

1. In large skillet with lid, saute bacon pieces until browned and crispy.  Remove bacon pieces and set aside, but reserve drippings in pan.
2.  Saute garlic and onions in bacon drippings until soft and opaque.  Add mushrooms and saute until soft.  Add pork and brown until pork is no longer pink.  Stir in oregano and basil.  Add beef broth and red wine, simmering until liquids in the pan are reduced by about half.  Add tomatoes and tomato paste.  Stir browned bacon pieces into sauce, season to taste, and cover sauce.  Simmer sauce on low for about 30 minutes to combine flavors.  Serve sauce over pasta, sprinkled with Parmesan cheese.

Slow Cooker Minestrone

Because my birthday cake was delicious, but also sort of rich, this was the soup that accompanied it.  It was hearty but also not terribly heavy, which was good because it has been unseasonably warm here and heavy food hasn't really been and option of late.  Putting this in the slow cooker also meant no added heat to the house, which is a definite bonus.  In the interest of full disclosure and giving credit where credit is due, I should also point out that I didn't make this soup.  It was made for me for my birthday.

Serves 6

2 links hot turkey sausage, casings removed
1 small onion, diced
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon fresh thyme
1 tablespoon fresh basil, minced
2 tablespoons flour
2 1/2 cups shredded cooked chicken
1 1/2 cups chopped carrots
12 oz can canellini beans, drained and rinsed
14 oz can diced tomatoes, Italian seasoned style
2 bay leaves
9 cups chicken broth
2 cups small pasta
Parmesan cheese

1. In small skillet, brown hot turkey sausage with onion and garlic.  Season with salt, thyme, and basil.  Stir in flour and continue to cook over medium heat until liquids are reduced.  Pour mixture into pot of a slow cooker.
2. Add chicken, carrots, beans, and diced tomatoes to sausage mixture.  Stir well.  Add bay leaves and chicken broth and stir well.  Cook soup on high heat for 4-6 hours or low heat for 8 hours.
3. About 30-45 minutes before you are ready to eat, add pasta.  Serve once pasta is cooked through.  Remove bay leaves for serving. Sprinkle with Parmesan cheese for serving.

Week 17 Box

This was the last box that we will get this year, the newsletter this week informs me.  It was a little strange in its proportions (for example, the box had one brussell sprout in it) and a lot of it was already of a somewhat-questionable freshness.  Many of the sweet potatoes have already been thrown away because they were already moldy.  What is listed below is what I saved.  It should also be mentioned that the herbs listed here are actually from my mom's garden, so they were in extremely plentiful quantities.

• Carrots
• Garlic bulb
• Sugar pumpkin
• Butternut squash
• Oregano
• Basil
• Thyme

Shrimp Florentine

I saw a commercial the other day for some kind of pasta Florentine.  I've never made Florentine before, but it seemed like as good a time as any to try.  I like shrimp, so I thought I would make my Florentine with that.  I know that Florentine is supposed to have spinach in it, but I had swiss chard so I decided to use that instead.  The cheese tortellini combines well with the cream sauce to calm the swiss chard and shrimp flavors down.  It's nicely balanced.


Serves 4

1 package cheese tortellini
1 tablespoon olive oil
3 cloves garlic, minced
30 leaves swiss chard, chopped
1/4 cup flour
2 cups milk (I used 2%)
1 teaspoon dried basil
1 teaspoon garlic salt
1/4 cup Parmesan cheese
1 cup mozzarella cheese
Salt and ground black pepper to taste

1. Cook pasta according to package directions.  Drain and set aside.
2. In large skillet,  heat olive oil over medium heat.  Saute garlic until soft.  Add swiss chard and continue sauteing until swiss chard wilts.  Add shrimp and cook until no longer opaque.  Toss tortellini with shrimp mixture.  Leave on very low heat while you make sauce.
3. In saucepan--it can be the same one that you used for the pasta--whisk flour, milk, basil, and garlic salt together.  Place on medium head and stir constantly until it simmers and thickens.  Turn off heat and add cheeses.  Pour sauce over pasta and stir well.  Season with salt and pepper to serve.

Chicken Marsala

This is one of those dishes that I love, but I never order at restaurants.  I like the way that I make it and apparently not many other ways.  It's not a terribly difficult meal, but it tastes pretty fantastic.

Serves 4

1/2 tablespoon olive oil
1/2 tablespoon butter
3 cloves garlic
1/4 cup minced onion
1 1/2 cup sliced baby portabella mushrooms
4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon dried marjoram
Salt and ground black pepper to taste
2/3 cup chicken broth
1/4 cup marsala wine
3 cups farafalle pasta

1. Put water on for pasta.  Leave to heat while you complete the rest of the steps.
2. Heat oil and butter in a skillet with a lid.  When butter melts, add garlic and onions.  Saute until they just begin to turn golden, then add mushrooms.  Continue sauteing until the mushrooms put off liquid and garlic and onions are soft.  Remove from skillet and set aside.
3. On small plate, mix marjoram and flour.  Dunk chicken breasts in flour mixture until evenly coated.  Saute coated chicken breasts in skillet until golden brown,flipping as needed.  Top chicken with garlic mushroom mixture.  Reduce heat to low.  In measuring cup, combine broth and wine.  Pour broth wine mixture over chicken and cover skillet with lid.  Simmer for 20-30 minutes.
4.  While the chicken is cooking, cook the pasta until it is slightly undercooked.  After chicken is done, remove from skillet but leave liquid.  Toss pasta with liquid in skillet and bring pasta to a simmer in sauce.  Remove skillet from heat.  Serve pasta with chicken breasts.

Week 16 Box

Apparently next week we will be box-less, so they really overloaded this week's box. Many of the things listed were in bulk.

• Potatoes
• Swiss chard
• Kale
• Garlic
• Onions
• Edamame
• Green beans
• Rosemary

Baked Penne

I still had marinara sauce from the last time I made some, so I thought I would make something different with it.  I have made something like this before, but I wanted to try it with a few new things added in.  It still tastes delicious, even more so with the changes.  Notice that the tags include ingredients from the marinara.

Serves 4-6

3 cups uncooked penne
3 cups meatless marinara, homemade or jarred
5 oz Italian sausage
1 cup chopped swiss chard
1 cup ricotta cheese
1 egg
1/2 cup Parmesan cheese
1/2 teaspoon garlic salt
1 cup shredded Italian cheese

1. Cook pasta according to package directions, undercooking slightly.  Drain and set aside.
2. Meanwhile, brown sausage in a small skillet.  Add swiss chard and cook until chard is wilted.  Set aside.
3. Also while pasta is cooking, mix ricotta and egg together in small bowl.  Add Parmesan cheese and garlic salt and stir well.  Set aside.
4. Grease a 9x13 inch glass baking dish and set aside.
5. In pasta saucepan, mix cooked pasta with sausage mixture and marinara.  Pour half of the pasta mixture into the greased baking dish and smooth.  Dollop ricotta mixture over pasta and smooth into an even layer over pasta.  Top with remaining pasta and smooth this pasta layer to hide the cheese.  Sprinkle shredded cheese over pasta.
6. Bake penne in 350 degree oven for 30 minutes or until bubbly.  Serve hot.

Beef Stew

I love the convenience of the slow cooker.  Even though it is still in the 80s here, I decided it was close enough to fall to justify beef stew.

Serves 4

2 lbs round steak, cubed
6 cups beef broth
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 small onion, diced
1/2 cup dry red wine
1 tablespoon fresh thyme
1 bay leaf
Salt, pepper, and garlic salt to taste
4 red potatoes, diced into bite-sized pieces
1 cup baby carrots, cut into bite-sized pieces

1. In slow cooker, mix together beef and broth.  Stir in Worcestershire sauce, garlic, onion, red wine, thyme, and bay leaf.  Season to taste.  Cook beef and liquids on low heat for 8 hours.
2. Stir potatoes and carrots into slow cooker.  Remove bay leaf.  Raise heat to high and cook for 45-60 minutes or until potatoes are done.  Serve hot.

Week 15 Box

I neglected to pick up the box from the person I share with last week, so you might have noticed that there was no post for what was in the box.  I still had produce from the week before, though, so it was nice to use that up before getting new.  This week, though, I have the box all to myself so I'm going to have to work hard to use up all the stuff.  Fingers crossed.

• Swiss chard
• Kale
• Potatoes
• Onions
• Garlic
• Zucchini
• Green beans
• Tomatoes
• Thyme

Chicken and Dumplings

This recipe was developed last year, when we decided that chicken and dumplings were pretty Southern.  I think it is one of the few recipes that I invented that has not changed since I started making it. To me, it is perfect just as it is.

Serves 3-4

1 onion, quartered
2 carrots, quartered (or about 15-20 baby carrots)
1 stalk celery, cut in half
2 cloves garlic, cut in half
2 slices of lemon
3 lbs chicken thighs with bones and skin, skin removed
2 1/2 cups chicken broth
1 cup water
1 bay leaf
2 sprigs fresh thyme
1/2 teaspoon garlic salt
Salt and ground black pepper to taste
Extra water as needed

2 cups flour
1 teaspoon salt
Dash ground black pepper
3 tablespoons shortening
1/4-1/2 cup cold water
Extra flour, for rolling

1. Place onion, garlic, celery, carrots, lemon, and chicken thighs in large stock pot.  They can be stacked.  Pour chicken broth and water over top.  Add thyme, garlic salt, and bay leaf.  Stir to distribute, cover, and heat to a simmer.  Simmer on low heat for at least an hour or until chicken is tender.
2. Remove vegetables, bay leaf, thyme, and chicken from pot. Discard vegetables and herbs.  Allow chicken to cool while you prepare the dumplings.
3. In bowl, combine flour and seasonings.  Cut in shortening until mixture resembles crumbs and a a handful clumps when you squeeze it.  Stir in water until it forms a dough.  On floured surface, knead dough until smooth.  Roll dough out into an oblong rectangle that is about 1/8 inch thick.  Using a knife or a pizza cutter, cut dough into 1-inch wide strips.
4. Return broth to a simmer, if it isn't still. If broth looks lower than 1-2 cups, add a cup of water and bring broth to simmer.  Tear strips of dough into pieces and drop into simmering broth.  Simmer dumplings for 10 minutes, uncovered, while you shred the chicken and drop it into the broth over the dumplings.  After 10 minutes of uncovered simmering, cover the stockpot and simmer for 10 minutes more.  Serve immediately.

Farfalle with Kale and Ham

I have posted this sauce before on this blog, but it tasted so different with this combination of ingredients that I thought it warranted another post.  I struggle every year to find things to make with greens.  This pasta dish might also warrant repeating, since it uses kale.

Serves 3

2 cups farfalle
1 tablespoon butter
2 cloves garlic, minced
3 cups chopped kale
1/2 cup diced ham
1 cup sour cream
1/2 cup Parmesan cheese
Salt and garlic salt to taste

1. Cook pasta according to package directions.  Drain and set aside.
2. If you have not already done so, now is a good time to chop the kale and mince the garlic.
3. In same saucepan as pasta was cooked in, melt butter over medium heat.  Add garlic to pan and saute until soft, about 3 minutes.  Add ham to the butter and garlic and stir until ham is fragrant. Mix kale into garlic and ham, stirring and sauteing until kale is wilted.  Toss pasta into kale mixture and remove from heat.  Pour sour cream and Parmesan cheese over hot pasta mixture.  Stir well until sour cream is evenly distributed and Parmesan cheese is melted.  Serve immediately.

Hashbrown Casserole

 I normally just make the hash browns that are on the package of hashbrowns, but since we got so many nice leeks this week I thought I would try a different take on the old favorite.  It had a lot more flavor and kept all of the elements of the regular hash browns that I like. 

Serves 6-8

1 large or 2 small leeks
2 cloves garlic
2 tablespoons butter
1 package refrigerated shredded potatoes
1 can cream of chicken soup (I use the Healthy Request kind)
1 cup sour cream
1 1/2 cup shredded cheddar cheese
Salt, pepper, and garlic salt to taste

1 tablespoon butter
2 cups cornflakes

1. In microwave-safe bowl, mix 2 tablespoons butter with leek and garlic.  Microwave at high power for 30-60 seconds or until soft and bright.  Mix in potatoes.  Add soup, sour cream, and cheddar cheese.  Season with salt, pepper, and garlic salt as needed. Set aside.
2. Grease a 2 quart casserole. Set aside.
3.  In custard cup, melt 1 tablespoon butter in microwave.  In ziploc freezer bag, crush cornflakes with a rolling pin.  Pour melted butter over crushed cornflakes, reseal bag, and shake.
4. Pour potato mixture into greased casserole dish.  Smooth until potatoes are distributed evenly.  Top with crushed cornflakes.
5. Bake casserole in 350 degree oven for 45-60 minutes.  Serve hot.

Potato Leek Soup with Homemade Crostini

I have a real fondness for potato leek soup.  I lived in England for a time and was first introduced there.  The organic grocery near my college also sold it in cartons, where I was introduced to using it in recipes (it makes a fantastic box macaroni and cheese, if you are so inclined).  But it was the bistro here in town with me now that really deepened my addiction to this simple dish.  There they serve a superb soup with homemade croutons, but they also only serve it in February.  I decided to figure out how to make it myself so I could have it whenever I want.  This recipe tastes even better than some I have had, though I kept some of the potatoes as chunks to prevent that baby-food texture that can sometimes happen.

Serves 5-6

4 leeks, sliced
1 clove garlic, minced
2 tablespoons butter
3 lbs russet potatoes (about 8 potatoes)
3 1/2 cup chicken broth
1 teaspoon garlic salt
1/2 teaspoon salt
Fresh ground black pepper to taste
3 cups milk (I used 2%)

1 small loaf French bread
2 tablespoons butter

1. In 3-quart saucepan, melt butter over medium low heat.  Add leeks and garlic.  Stir well and leave to sweat on medium low heat until soft and caramelized.
2. While leeks and garlic are softening, peel and cube potatoes.  Once all potatoes are cubed and leeks are soft and golden, stir potatoes into leeks and garlic in saucepan.  Pour chicken broth over potatoes in saucepan and increase heat to medium high.  Stir in garlic salt and salt.  Simmer potatoes, uncovered, for 30-45 minutes or until potatoes begin to break down.
3. While potatoes are cooking, slice loaf of bread thinly and melt remaining 2 tablespoons butter in the microwave.  Place bread slices on cookie sheet and brush with melted butter.  Bake bread slices in a 325 degree oven for 20-30 minutes or until edges are brown and center is crispy.  Remove from oven and allow crostini to cool on cookie sheet.
4. Once potatoes in saucepan are falling apart, ladle about half of potatoes and any accompanying pan liquid into a blender.  Add 1 1/2 cup milk to blender.  Put cap on blender and blend until mixture is smooth.  Pour pureed soup into large serving bowl or soup tureen. 
5. Repeat step 4 with remaining potatoes in saucepan, reserving about 1 cup cooked potatoes.  Stir reserved cooked potatoes into soup in serving bowl.  Season soup with ground black pepper. Serve soup with crostini, which can be dunked in soup or torn up and stirred into soup.

Red Beans and Rice

I made red beans and rice last year and wasn't real impressed.  The recipe I made took a really long time and didn't really taste good enough to justify the work.   We had a lot of flooding in my town this week and were on severely restricted water usage, so my main goal with this meal was to make something filling with as little water and as few dishes as possible.  It was a real bonus that it also tasted fantastic.

Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, diced
1 ring link smoked sausage, chopped (I used turkey)
14 oz can diced tomatoes
14 oz can chili beans
1 teaspoon Cajun seasoning
Rice, for serving

1. In medium saucepan, heat oil and butter over medium heat.  Add onion, pepper, and garlic and saute until bright.  Stir in sausage and heat until fragrant. Add tomatoes and beans.  Stir well and add seasoning.  Heat to a simmer and reduce heat to low.  Simmer steadily for 45 minutes or until thick.  Serve over rice.

Marinaded Steak Kabobs

I feel that it is a development to mention here that my city is currently flooded and our water is limited in access and under a boil alert.  Luckily I had planned a dinner that was low on dishes.  Anything using a grill or the oven with no dishes will probably be very popular in my house for like a week or so, until the boil ordinance is lifted.

Serves 4

3 cloves garlic, minced
2 tablespoons chopped rosemary (1 full sprig)
1 tablespoon worchestershire sauce
3 tablespoons olive oil
Fresh ground black pepper
Salt
2/3 cup dry red wine
1 1/2-2 lbs beef roast, cut into large cubes
1 red onion, cut into large pieces
1 green pepper, cut into large pieces
1 zucchini, sliced
8 oz baby bella mushrooms

1. In medium bowl, mix garlic and rosemary.  Add worchestershire sauce, oil, salt and black pepper.  Mix well and add wine.  Stir in meat chunks well, then cover and refrigerate for at least 4 hours.
2. On skewers, thread meat chunks and vegetables in desired pattern.  Once skewers are threaded and bowl of meat is empty, brush remaining marinade over kabobs.
3. Over hot flame, cook kabobs until browned.  Vegetables should be still crunchy and the meat about medium well.  Remove from skewers to serve.

Lemon Garlic Rotini with Swiss Chard

 I wanted to try something different with swiss chard.  It seemed like the earthy flavor of the chard would pair well with lemon, though I figured the slight sweetness of garlic and butter would be needed to keep it from getting too acidic.  It was a nice light summer dinner.

Serves 2-3

2 cups whole wheat rotini
2 tablespoons butter
3 cloves garlic, minced
4 cups chopped swiss chard
Zest of one lemon
Juice of 1/2 lemon
1/4 cup Parmesan cheese
Dash ground black pepper
1/2 teaspoon garlic salt

1. Cook pasta according to package directions.  If you have not already done so, now is a good time to chop the swiss chard and mince the garlic.
2. In same saucepan as you cooked the pasta, melt the butter over medium heat.  Saute garlic until soft, then add swiss chard to pan.  Stir and cook swiss chard until wilted but still bright green.  Remove pan from heat.  Stir lemon zest and juice into swiss chard.  Return pasta to the pan and stir until swiss chard is evenly distributed.  Add Parmesan cheese and stir well.  Serve immediately.

Rosemary Potatoes

The potatoes that we get from our CSA are very crisp and fresh.  They tend to roast really well and, since I usually roast potatoes at about the same temp and time as the Cornish game hens were baking at, making these seemed like a given.

Serves 3-4

10-15 small red potatoes, cut into bite-sized pieces
2 sprigs fresh rosemary, chopped
2 cloves garlic, sliced thinly
2 tablespoons olive oil
1/4 teaspoon salt
Dash ground black pepper

1. Toss potatoes, rosemary, and garlic in a gallon-sized plastic bag that seals.  Shake to distribute garlic and herbs evenly.  Drizzle oil over potatoes and sprinkle with salt and pepper.  Seal bag and shake well.
2. Place potatoes in shallow pan.  Distribute potatoes evenly in pan.
3. Roast potatoes in 375 degree oven for 1 hour or until brown.  Serve immediately.

Roasted Cornish Game Hens

I have always wanted to try making Cornish game hens.  When sage and rosemary appeared in the box this week, I thought I would make something chicken and potatoes.  One of our grocery stores had twin packs of game hens on sale and I figured now was as good a time as any to try them.  I don't really know how you would eat them delicately--since I always imagined them being something you would eat at a fancy restaurant--but my husband thought they tasted awfully good.

Serves 2

2 tablespoons butter, softened
1 small onion, quartered and separated into sections
2 stalks celery
2 cloves garlic, cut in half
3 sprigs fresh rosemary
3 sprigs fresh sage, plus two leaves for garnish
1/2 lemon, cut into slices
2 Cornish game hens (2-3 lbs total)
1/2 cup water
Salt and ground black pepper

1. Grease a roaster or dutch oven.  Line the bottom of the roaster with onion, celery, garlic, rosemary, sage, and lemon slices. 
2. Brush game hens with softened butter.  Place game hens over vegetables in roaster.  Flatten sage leaf over breast of hens, if using, and brush sage with butter.  Any leftover butter can be dropped into roaster around game hens.  Sprinkle hens with salt and pepper and pour water around hens in roaster.
3. Roast game hens in 375 degree oven, uncovered, for 1 hour or until thigh meat tests done.  Let rest for 10 minutes before serving.  Discard vegetables for serving.