Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa
How's about a Nice Kale Sandwich?
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kale sandwich","publishDate":1328048535,"status":"inherit","parent":38156,"modified":1328048535,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/01/kale-sandwich.jpg","width":560,"height":420}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_62998":{"type":"posts","id":"bayareabites_62998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62998","score":null,"sort":[1371150613000]},"guestAuthors":[],"slug":"summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","publishDate":1371150613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","status":"publish","parent":0,"modified":1561418153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1149},"headData":{"title":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa | KQED","description":"Too many zucchini? Get the jump on summer's abundance with this recipe for tasty Herbed Zucchini Fritters with Stone Fruit Salsa. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62998 http://blogs.kqed.org/bayareabites/?p=62998","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/13/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa/","disqusTitle":"Perfect for Summer! Recipe for Herbed Zucchini Fritters with Stone Fruit Salsa","path":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\u003cp>Those cute little patty-pans and curvy Costata Romanescos might seem adorable harbingers of mellow summer dinners now, but soon, the farmers market, your veggie box, and your home garden will be pumping out more summer squash than your kitchen can handle. Round as a cue ball, scalloped like a Super-8 movie spaceship, ridged and grooved, as dark as an alligator or shiny yellow as an August sun in Oakland, these tender-skinned members of the \u003ca href=\"http://www.britannica.com/EBchecked/topic/145889/Cucurbitaceae\">Cucurbitacaea\u003c/a> family--which also includes cucumbers, melons, pumpkins, and gourds--will be with us in abundance for the next four or five months, so you might as well get the jump on what to do with them. \u003c/p>\n\u003cp>First, though, know how to pick them. Look for firm squash with smooth, shiny skin. Smaller is better; not tiny babies, but nothing baseball bat-sized, either. Oversized, flabby squash will be fibrous and bland, and and have too many well-developed seeds. I generally look for squash a little smaller than my forearm.\u003c/p>\n\u003cp>Summer squash don't look juicy, but don't be fooled: there's a lot of water in there, and you'd better do something about it if you don't want to end up with a wet mess on your plate. Zucchini does very well grilled, inside on a hot grill pan or outside on any type of grill. Cut lengthwise (or crosswise, if you're using round squash) into flat planks, not too thin, and make sure to brush each slice well with olive oil to keep it from drying up into a hard zucchini chip. Plenty of salt and pepper helps, too. \u003c/p>\n\u003cp>You can also use a mandoline to shave your squash into long, thin ribbons, then toss with lots of lemon juice, a shower of fresh herbs, and a drizzle of olive oil, for a crunchy-tender raw salad. You can make the excellent zucchini tea bread from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a>, or add handfuls of grated zukes to your pancake or muffin batters. You can head overproduction off at the pass by plucking the extra flowers off your plants before they're pollinated. Stuff them with a nubbin of fresh mozzarella or goat cheese, dip them into a light batter and fry them in olive oil into irresistible crispy-molten bites. (For recipes, check out Denise Santoro Lincoln's post \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/26/zucchini-happiness-four-ways/\">Zucchini Happiness: Four Ways\u003c/a>.)\u003c/p>\n\u003cp>But for summer dinners, I like to make these tasty little zucchini fritters. A tomato salsa would, of course, work here, but for the moment, why not take advantage of the too many peaches you'll be buying? Dazzled by the sudden arrival of sweet-perfumed stone fruit (meaning fruit with a single central pit, like peaches, apricots, plums, and nectarines), I can't resist buying a few pieces--or five--at every stand I pass. An aprium here, three pluots there, and by the time I've taken 2 Muni buses and lugged my tote bags up the hills of Bernal to home, what I've got is more like pulp. But \u003cem>delicious \u003c/em>pulp, perfect for sweet jam or savory salsa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're using apricots or plums, you can leave the skins on, since they'll hardly be noticed, and in the case of the plums, they'll add another layer of tart flavor. However, the fuzzy skin on peaches is better removed. Boil up a pot of water, dunk the peaches in for a minute or two, drain and let rest until just cool enough to handle. The skins should slip right off, revealing the stained-glass color within. \u003c/p>\n\u003cp>Demonstrating this recipe at the \u003ca href=\"http://www.ecologycenter.org/fm/\">Berkeley Farmers' Market\u003c/a> last Tuesday, I got a number of questions about making this recipe wheat-free and/or gluten-free. While I haven't tested this recipe using non-wheat flour, I feel it would work just fine that way. Try it with brown rice flour, cornmeal, garbanzo bean flour, or your favorite gluten-free flour blend, then please share your experience (and recipe modifications) in the comments. \u003c/p>\n\u003ch2>Recipe: Herbed Zucchini Fritters with Stone Fruit Salsa\u003c/h2>\n\u003cp>\u003cem>Shred your way through summer's abundance of zucchini to these savory, crunchy fritters, served with a tangy peach (or apricot or plum) salsa. Lightly salting the shredded zucchini and letting the excess liquid drain off before mixing in the rest of the ingredients keeps the fritters from getting soggy. You can use any size or shape of zucchini or summer squash.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63401\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/zucchinifritters600.jpg\" alt=\"Zucchini Fritters\" width=\"600\" height=\"803\" class=\"size-full wp-image-63401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 fritters\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cstrong>Herbed Zucchini Fritters\u003c/strong>\u003c/p>\n\u003cli>1 lb zucchini or summer squash (2-3 squash, depending on size)\u003c/li>\n\u003cli>2 carrots, peeled and grated\u003c/li>\n\u003cli>1/2 cup chopped mixed fresh herbs, such as parsley, basil, and/or cilantro\u003c/li>\n\u003cli>3 scallions or 1/2 small bunch chives, finely chopped\u003c/li>\n\u003cli>1 tablespoon chopped fresh oregano, marjoram, or summer savory\u003c/li>\n\u003cli>zest and juice of 1 lemon \u003c/li>\n\u003cli>Sea salt and freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 eggs, beaten\u003c/li>\n\u003cli>1/2 cup all-purpose or whole-wheat pastry flour \u003c/li>\n\u003cli>1/4 teaspoon baking powder\u003c/li>\n\u003cli>Olive oil or vegetable oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cp>\u003cstrong>Stone Fruit Salsa\u003c/strong>\u003c/p>\n\u003cli>1 1/2 lbs yellow peaches, or a mixture of very ripe peaches, nectarines, apricots and/or plums (about 4-5 pieces, depending on size)\u003c/li>\n\u003cli>1 scallion, finely chopped, or 1 tablespoon minced red onion\u003c/li>\n\u003cli>Juice of 1 lemon or lime, or to taste\u003c/li>\n\u003cli>1 small fresh hot pepper, optional, seeded and diced\u003c/li>\n\u003cli>1 mild red pepper, such as Gypsy, seeded and diced\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003cli>A handful of basil or cilantro, stemmed and roughly chopped\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the fritters, grate zucchini on the large holes of a box grater (or the coarse grating disk of a food processor). Scoop grated zucchini into a colander, sprinkle with sea salt, and let drain for 10 minutes. Pick up handfuls of zucchini and squeeze vigorously to press out any extra liquid.\u003c/li>\n\u003cli>In a large bowl, mix drained zucchini, carrots, herbs, and lemon zest and juice. Beat in eggs, then stir in flour, baking powder, and salt and pepper to taste. Line a plate with a double layer of paper towels or a brown paper grocery bag, for draining.\u003c/li>\n\u003cli>Over medium heat, heat a wide skillet or sauté pan. Add oil to about a ¼-inch depth. Heat until a shred of fritter batter sizzles and browns quickly when added. Spoon batter by tablespoons into the pan, flattening into 3-inch rounds. Fry for 2-3 minutes per side, until well-browned on each side.\u003c/li>\n\u003cli>Using a spatula, transfer finished fritters to towel-lined plate to blot up any extra oil. Serve warm topped with a spoonful of Stone Fruit Salsa.\u003c/li>\n\u003cli>To make the Stone Fruit Salsa, pit and chop fruit into bite-size pieces. Toss with scallion, diced peppers, and lemon or lime juice. Add salt to taste. Just before serving, mix in basil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_63404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fruitsalsa1000a.jpg\" alt=\"Stone Fruit Salsa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Fruit Salsa\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62998/summer-food-recipe-herbed-zucchini-fritters-stone-fruit-salsa","authors":["5038"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_2267","bayareabites_8377","bayareabites_8450","bayareabites_1209","bayareabites_218","bayareabites_3682","bayareabites_2371","bayareabites_16288","bayareabites_1258"],"featImg":"bayareabites_63399","label":"bayareabites"},"bayareabites_38156":{"type":"posts","id":"bayareabites_38156","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38156","score":null,"sort":[1328123465000]},"guestAuthors":[],"slug":"how-about-a-nice-kale-sandwich","title":"How's about a Nice Kale Sandwich? ","publishDate":1328123465,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\" alt=\"nice kale sandwich\" title=\"nice kale sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38263\">\u003c/a>\u003c/p>\n\u003cp>If there's one thing Bay Area backyard gardeners can count on at this time of year, it's kale. Our cool, typically damp winter weather is tailor-made for hearty winter greens, ones that can thrive through hard frosts, even snow. And though winter's rains may be passing us by, with a little irrigation, the crinkly kale, dino kale, red or white Russian kale should be growing like crazy in whatever pot, plot, or raised bed you've got planted. \u003c/p>\n\u003cp>Shop the farmers' markets these days, and while the first, $8/lb sugar-snap peas may be starting to appear, the backbone of the veggie tables are dark-green, iron-rich greens: punchy mustard greens, mellow collards, rainbow-ribbed chard, plus green or burgundy beet tops, the gift of two-veg-in-one that comes free with every bunch of sweet roots. \u003c/p>\n\u003cp>So: time to love your greens. We served a lot of greens during my time cooking at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, yet we were pretty content to do them the same way each time. A handful of minced shallot was flung into sizzling olive oil, chopped greens were added, then the whole was stirred and stirred until just wilted and tender. To finish, we tossed in a quick splash of sherry vinegar or a couple of lemons, sliced into eighths and crushed a little to release the juice and aromatic oils. I do mine at home much the same way, with slivered garlic instead of shallots, and a healthy shake of red pepper flakes for a little burn. Nice with rice and tofu, nice with polenta and sausage, nice leftover cold out of the pan, eaten with your fingers while doing the dishes. \u003c/p>\n\u003cp>Now, though, during greens' moment in the sun, dinner is not enough. Greens need to find a home at every meal. A lot of farm mornings began with eggs and kale, as we counted down the weeks until the potato harvest. I love green eggs and ham, made from emerald-green minced nettles sauteed and stirred into scrambled eggs with a bit of proscuitto draped on top. And, then, for lunch, there are \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/02/crispy-sweet-and-salty-kale-chips/\">kale chips\u003c/a>, kale Caesar salad, \u003ca href=\"http://well.blogs.nytimes.com/2012/02/03/kale-for-everyone/\">pasta with kale\u003c/a>, Portuguese caldo verde with kale, potatoes, and linguica sausage, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale every way\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But have you thought about a kale sandwich? I did, this past weekend, when I was making breakfast and lunch for a staff and board members' retreat, 25 people needing muffins and sandwiches to help them forget that a sunny, beautiful beach was just five minutes' walk away from where they were trapped around a darkened conference table with spreadsheets and PowerPoint. My solution? Quinoa-almond-citrus salad, lentil-beet-mint salad, chocolate-chip oatmeal cookies, apple-cherry cider, turkey sandwiches, and the veggie crowning glory, kale sandwiches. Oh, you may laugh, but they were lively, colorful stacks that turned out to be much more than the sum of their vitamin-packed parts. The elements? Sauteed greens and onions piled on whole-wheat focaccia dabbed with Dijon mustard, layered with thin slices of roasted winter squash, topped with \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">Weirauch Farm and Creamery's\u003c/a> Tomme Fraiche or creamy Doubloon cheese, and finished with a smear of tart-tangy plum chutney or punchy arugula pesto. \u003c/p>\n\u003cp>It takes a while to make a sandwich when you're making everything from bread to pesto from scratch. So, while homemade focaccia is always the best, feel free to substitute any good bread of choice, from Acme's herb slab to the sesame loaf baked by \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/eduardo-morrell/\">Morell's Bread\u003c/a> (pictured here). The chutney, luckily, I'd made earlier in the summer, to rescue a batch of less-than-stellar jam. Boring, slightly-too-sweet stone-fruit jam, it turns out, can make a very successful base for chutney, once it's jazzed up and cooked down with cider vinegar, chopped onions, and plenty of aromatic spices. If you don't have a pantry full of chutney on hand, I'd recommend any of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/\">Alison McQuade's\u003c/a> excellent, small-batch chutneys, sold under the name \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/\">McQuade's Celtic Chutney\u003c/a>. Or, you can retrieve that slightly shriveled, almost-wilted bunch of arugula from down in the vegetable drawer and buzz it together with a couple tablespoons of walnuts or pine nuts, a couple cloves of garlic, salt to taste, the juice of a lemon, a splash of water and a few tablespoons of olive oil. Puree until smooth, and taste. It will probably taste too tannic from the walnuts, too sharp from the arugula, and leave you wishing for summer's fragrant basil. \u003c/p>\n\u003cp>No worry, though: a solution is at hand. Crumble in a moist, creamy-mild Doubloon cheese, made by \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm and Creamery\u003c/a> in Petaluma. Instantly, the spread is tamed, its punch tempered with creaminess. When you're picking up your Doubloons, get another one, this one rolled in herbes de Provence, along with a wedge of their springy, buttery Tomme Fraiche. \u003c/p>\n\u003cp>Now, onto your squash. Butternut, kabocha, pumpkin, whatever hard-shelled winter squash you've had languishing on the counter since your last CSA box. Not acorn, though; too pasty and stringy. You want dense, sweet and nutty for this. Peel and seed your squash, and slice the flesh into thin half-moons. Oil lightly, sprinkled with salt and pepper, and roast at 400F until tender. \u003c/p>\n\u003cp>While the squash is roasting, slice up an onion, red or yellow. In a wide pan, saute it in olive oil until tangled and translucent. You can let it go farther and get browned here and there, halfway to caramelization. Keep some texture, though; you want recognizable loops, not onion jam. Wash but don't dry your greens, which don't have to be kale but should be some mixture of sturdy greens, rather than something weepingly delicate like spinach. I used a mixture of collards, mustard, and beet tops, but any tough-ish greens will do. Shred your greens and toss them into the hot pan full of onions. Stir and season with salt and pepper until greens are wilted and just tender. Take a bite; you shouldn't feel like you're chewing on a raincoat, but they shouldn't be boiled to mush, either. Pull off the stove and let cool. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now, the \u003cem>assemblage.\u003c/em> Slice your focaccia horizontally, if using; otherwise, slice your bread. Spread chutney or pesto on the inside of one piece. Add a few pieces of Tomme Fraiche, or crumble on a tablespoon or so of Doubloon. On the second slice of bread, spread a dab of Dijon mustard. Pile on some greens and onions. Layer on some slices of roasted squash, as if you're laying out a row of cards in solitaire. Put the halves together with a firm but gentle squish. Enjoy! \u003c/p>\n\n","blocks":[],"excerpt":"Bored of the same old hummus sandwiches and PB&Js? Liven up a vegetarian lunchbox with this excellent kale, squash, chutney and cheese concoction. ","status":"publish","parent":0,"modified":1328460563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1138},"headData":{"title":"How's about a Nice Kale Sandwich? | KQED","description":"Bored of the same old hummus sandwiches and PB&Js? Liven up a vegetarian lunchbox with this excellent kale, squash, chutney and cheese concoction. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38156 http://blogs.kqed.org/bayareabites/?p=38156","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/01/how-about-a-nice-kale-sandwich/","disqusTitle":"How's about a Nice Kale Sandwich? ","path":"/bayareabites/38156/how-about-a-nice-kale-sandwich","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/kale-sandwich.jpg\" alt=\"nice kale sandwich\" title=\"nice kale sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38263\">\u003c/a>\u003c/p>\n\u003cp>If there's one thing Bay Area backyard gardeners can count on at this time of year, it's kale. Our cool, typically damp winter weather is tailor-made for hearty winter greens, ones that can thrive through hard frosts, even snow. And though winter's rains may be passing us by, with a little irrigation, the crinkly kale, dino kale, red or white Russian kale should be growing like crazy in whatever pot, plot, or raised bed you've got planted. \u003c/p>\n\u003cp>Shop the farmers' markets these days, and while the first, $8/lb sugar-snap peas may be starting to appear, the backbone of the veggie tables are dark-green, iron-rich greens: punchy mustard greens, mellow collards, rainbow-ribbed chard, plus green or burgundy beet tops, the gift of two-veg-in-one that comes free with every bunch of sweet roots. \u003c/p>\n\u003cp>So: time to love your greens. We served a lot of greens during my time cooking at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>, yet we were pretty content to do them the same way each time. A handful of minced shallot was flung into sizzling olive oil, chopped greens were added, then the whole was stirred and stirred until just wilted and tender. To finish, we tossed in a quick splash of sherry vinegar or a couple of lemons, sliced into eighths and crushed a little to release the juice and aromatic oils. I do mine at home much the same way, with slivered garlic instead of shallots, and a healthy shake of red pepper flakes for a little burn. Nice with rice and tofu, nice with polenta and sausage, nice leftover cold out of the pan, eaten with your fingers while doing the dishes. \u003c/p>\n\u003cp>Now, though, during greens' moment in the sun, dinner is not enough. Greens need to find a home at every meal. A lot of farm mornings began with eggs and kale, as we counted down the weeks until the potato harvest. I love green eggs and ham, made from emerald-green minced nettles sauteed and stirred into scrambled eggs with a bit of proscuitto draped on top. And, then, for lunch, there are \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/02/crispy-sweet-and-salty-kale-chips/\">kale chips\u003c/a>, kale Caesar salad, \u003ca href=\"http://well.blogs.nytimes.com/2012/02/03/kale-for-everyone/\">pasta with kale\u003c/a>, Portuguese caldo verde with kale, potatoes, and linguica sausage, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale every way\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But have you thought about a kale sandwich? I did, this past weekend, when I was making breakfast and lunch for a staff and board members' retreat, 25 people needing muffins and sandwiches to help them forget that a sunny, beautiful beach was just five minutes' walk away from where they were trapped around a darkened conference table with spreadsheets and PowerPoint. My solution? Quinoa-almond-citrus salad, lentil-beet-mint salad, chocolate-chip oatmeal cookies, apple-cherry cider, turkey sandwiches, and the veggie crowning glory, kale sandwiches. Oh, you may laugh, but they were lively, colorful stacks that turned out to be much more than the sum of their vitamin-packed parts. The elements? Sauteed greens and onions piled on whole-wheat focaccia dabbed with Dijon mustard, layered with thin slices of roasted winter squash, topped with \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">Weirauch Farm and Creamery's\u003c/a> Tomme Fraiche or creamy Doubloon cheese, and finished with a smear of tart-tangy plum chutney or punchy arugula pesto. \u003c/p>\n\u003cp>It takes a while to make a sandwich when you're making everything from bread to pesto from scratch. So, while homemade focaccia is always the best, feel free to substitute any good bread of choice, from Acme's herb slab to the sesame loaf baked by \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/eduardo-morrell/\">Morell's Bread\u003c/a> (pictured here). The chutney, luckily, I'd made earlier in the summer, to rescue a batch of less-than-stellar jam. Boring, slightly-too-sweet stone-fruit jam, it turns out, can make a very successful base for chutney, once it's jazzed up and cooked down with cider vinegar, chopped onions, and plenty of aromatic spices. If you don't have a pantry full of chutney on hand, I'd recommend any of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/08/local-fooddrink-secrets-of-chutney-chef-alison-mcquade/\">Alison McQuade's\u003c/a> excellent, small-batch chutneys, sold under the name \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/26/mcquades-celtic-chutney/\">McQuade's Celtic Chutney\u003c/a>. Or, you can retrieve that slightly shriveled, almost-wilted bunch of arugula from down in the vegetable drawer and buzz it together with a couple tablespoons of walnuts or pine nuts, a couple cloves of garlic, salt to taste, the juice of a lemon, a splash of water and a few tablespoons of olive oil. Puree until smooth, and taste. It will probably taste too tannic from the walnuts, too sharp from the arugula, and leave you wishing for summer's fragrant basil. \u003c/p>\n\u003cp>No worry, though: a solution is at hand. Crumble in a moist, creamy-mild Doubloon cheese, made by \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm and Creamery\u003c/a> in Petaluma. Instantly, the spread is tamed, its punch tempered with creaminess. When you're picking up your Doubloons, get another one, this one rolled in herbes de Provence, along with a wedge of their springy, buttery Tomme Fraiche. \u003c/p>\n\u003cp>Now, onto your squash. Butternut, kabocha, pumpkin, whatever hard-shelled winter squash you've had languishing on the counter since your last CSA box. Not acorn, though; too pasty and stringy. You want dense, sweet and nutty for this. Peel and seed your squash, and slice the flesh into thin half-moons. Oil lightly, sprinkled with salt and pepper, and roast at 400F until tender. \u003c/p>\n\u003cp>While the squash is roasting, slice up an onion, red or yellow. In a wide pan, saute it in olive oil until tangled and translucent. You can let it go farther and get browned here and there, halfway to caramelization. Keep some texture, though; you want recognizable loops, not onion jam. Wash but don't dry your greens, which don't have to be kale but should be some mixture of sturdy greens, rather than something weepingly delicate like spinach. I used a mixture of collards, mustard, and beet tops, but any tough-ish greens will do. Shred your greens and toss them into the hot pan full of onions. Stir and season with salt and pepper until greens are wilted and just tender. Take a bite; you shouldn't feel like you're chewing on a raincoat, but they shouldn't be boiled to mush, either. Pull off the stove and let cool. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the \u003cem>assemblage.\u003c/em> Slice your focaccia horizontally, if using; otherwise, slice your bread. Spread chutney or pesto on the inside of one piece. Add a few pieces of Tomme Fraiche, or crumble on a tablespoon or so of Doubloon. On the second slice of bread, spread a dab of Dijon mustard. Pile on some greens and onions. Layer on some slices of roasted squash, as if you're laying out a row of cards in solitaire. Put the halves together with a firm but gentle squish. Enjoy! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38156/how-about-a-nice-kale-sandwich","authors":["5038"],"categories":["bayareabites_2554","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_981","bayareabites_345","bayareabites_3050","bayareabites_8987","bayareabites_938","bayareabites_8450","bayareabites_108","bayareabites_10123"],"featImg":"bayareabites_38263","label":"bayareabites"},"bayareabites_21233":{"type":"posts","id":"bayareabites_21233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21233","score":null,"sort":[1294934412000]},"guestAuthors":[],"slug":"cheesy-enchilada-casserole-chicken-vegetarian","title":"Cheesy Enchilada Casserole: Chicken + Vegetarian ","publishDate":1294934412,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheesy-chix.jpg\" alt=\"cheesy enchilada casserole\" title=\"cheesy enchilada casserole\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21391\">\u003c/p>\n\u003cp>A steaming plate of enchiladas is one of my favorite meals. I love how the depth of flavor in a good enchilada sauce wakes up the tongue; and then of course there's the added bonus of melted cheese. But the process of making enchiladas is a bit fussy. Baked while sitting rank and file, nestled against each other in a queue, they demand a tidy symmetry. The result is a row of neat and snug packages wrapped in their own corn tortillas, which is lovely on the plate, but unnecessary for a family dinner. Anyone who has gone through the process of making homemade enchiladas knows that filling each individual tortilla can be time consuming and messy; plus traditional enchilada sauce is difficult to make from scratch and it's hard to find a good one in a can or jar. It is for all these reasons that I abandoned making red sauce enchiladas at home and instead converted my recipe into a casserole. Little did I realize how good this dish would be, how inexpensive it would be to make, nor how much my family would love it. \u003c/p>\n\u003cp>The casserole's innate unruly character seemed like a perfect fit for enchilada's zesty ingredients. I figured I would use many of the same components -- chicken, cheese and a red sauce -- and then crossed my fingers that I would end up with something that was close to enchiladas. Yet as with so much in life, making what seemed a paltry amendment to preparation instructions ended up altering the finished product's essence. With the ingredients now added in a hodgepodge of layers, the spices and flavors were given the freedom to intermingle while chilies, sour cream and cheese were at liberty to melt into each other. And while conventional enchilada sauces are made up of dried chilies, I felt that the freewheeling nature of the casserole gave me license to be a bit more innovative. Okay, fine, I only added in tomatoes as a sauce base, but I never would have done this if I'd been making old-school enchiladas. When all was said and done, and I removed that bubbling cheesy dish from the oven, I found that enchilada casserole tastes even more luxurious than its authentic cousin.\u003c/p>\n\u003cp>As with enchiladas, this casserole is full of southwestern ingredients. Fresh Anaheim chili peppers cooked with chicken (or vegetables), onions, tomatoes, cumin, and Mexican oregano, not to mention a nice dose of chili powder, provides the satisfying Mexican flavors you expect but also a little more. You can also add in a jalapeno for some heat. If you want to keep this dish meat-free, just use roasted butternut or acorn squash instead of chicken (and savor the sweet earthy taste of those vegetables against the mildly picante flavors of the sauce). \u003c/p>\n\u003cp>Making the filling for this one-dish meal is a breeze, but assembling it is even easier. After toasting the tortillas a bit in a pan, you just layer half of them in a casserole dish, top with half the filling, some cheese and sour cream, and then add on another layer. That's it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for \u003cem>Cheesy Enchilada Casserole\u003c/em>. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Chicken Enchilada Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9 x 13 casserole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 corn tortillas\u003cbr>\n5 chicken thighs (or two cups leftover chicken)\u003cbr>\n½ cup chicken stock or water\u003cbr>\n2 large Anaheim peppers chopped\u003cbr>\n½ large onion chopped\u003cbr>\n1 Tbsp plus ½ tsp Ancho or Chipotle chili powder (regular chili powder can be subbed in, but the Ancho and Chipotle are so good they're worth seeking out)\u003cbr>\n1 tsp cumin\u003cbr>\n1 Tbsp Mexican oregano (or regular)\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\nSalt and pepper to taste\u003cbr>\n2/3 cup sour cream\u003cbr>\n¼ cup milk\u003cbr>\n1 cup shredded Monterey jack, Colby or cheddar cheese (use 1 ½ cups if not using Cotijo)\u003cbr>\n½ cup Cotijo cheese (optional)\u003cbr>\n1 Tbsp lime juice\u003cbr>\n¼ cup chopped cilantro (optional)\u003cbr>\n1 Tbsp corn or vegetable oil (or enough to thinly coat the bottom of a large pan)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. If using fresh chicken, place thighs in a pan, sprinkle with salt, pepper and about ½ tsp chili powder and then cover with chicken stock or water. Cook covered for 7-10 minutes, turning over after about 4 minutes. Simmer until cooked through and then remove both chicken and broth from the pan to cool. Shred chicken and keep the broth in a separate dish.\u003c/p>\n\u003cp>3. Heat the same pan (now empty) to medium heat and then add in the oil, chopped Anaheim peppers and onions. If using jalapeno, add now. Sauté for 10 minutes.\u003c/p>\n\u003cp>4. Add in the rest of your chili powder plus your cumin and oregano. Be sure to crush the oregano in your hand first (as this releases the flavors more thoroughly into the dish). Add salt and pepper to taste.\u003c/p>\n\u003cp>5. Add in your shredded chicken (if using chopped leftover chicken add in now), broth, and tomatoes and stir until everything is thoroughly mixed in. Taste and then add more salt if needed. Simmer for 15 - 20 minutes on low heat.\u003c/p>\n\u003cp>6. Heat a medium pan (I like to use cast iron) to warm up your tortillas. I use medium high heat. Add in a little oil (must enough to barely cover the bottom of the pan) and fry each tortilla until warmed through and slightly crisp. Set aside on a plate.\u003c/p>\n\u003cp>7. Mix the cilantro and lime juice into your filling and stir. Taste one more time to see if you need to add any salt or pepper and then remove from heat.\u003c/p>\n\u003cp>8. Mix the milk into your sour cream (whisking to combine) and then set up a workspace with your 9 x 13\" pan (which you should spray or line with oil), tortillas, grated cheeses, and filling.\u003c/p>\n\u003cp>9. Using a ladle, scoop mostly sauce (i.e., not much meat or vegetables) into the bottom of the casserole dish and then lay 6 of your heated tortillas into the bottom of the pan. Top with half your filling followed by drizzling on half your sour cream (making sure you even distribute). Set half your cheese on top of that and then repeat by laying on the remaining tortillas, filling, sour cream and cheeses.\u003c/p>\n\u003cp>10. Set dish in the oven for about 30 minutes (25 if using a convection oven) or until the entire casserole is warmed through and the cheese is bubbly. \u003c/p>\n\u003cp>11. Serve and enjoy.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Squash Enchilada Casserole Variation\u003c/strong>\u003cbr>\nFollow the above instructions with the following alteration:\u003c/p>\n\u003cp>1. Instead of cooking the chicken in step 1, roast your peeled and chopped squash in the oven with some olive oil and salt until al dente.\u003c/p>\n\u003cp>2. In step 5 leave out the chicken (obviously) and add in ½ cup vegetable broth instead. Also, do not add in your squash yet as you don't want to overcook it. Instead just simmer your other vegetables in the tomatoes and broth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Add your cubed and roasted squash in step 7.\u003c/p>\n\n","blocks":[],"excerpt":"So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for \u003cem>Cheesy Enchilada Casserole\u003c/em>. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.","status":"publish","parent":0,"modified":1297100834,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1254},"headData":{"title":"Cheesy Enchilada Casserole: Chicken + Vegetarian | KQED","description":"So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for Cheesy Enchilada Casserole. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21233 http://blogs.kqed.org/bayareabites/?p=21233","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/13/cheesy-enchilada-casserole-chicken-vegetarian/","disqusTitle":"Cheesy Enchilada Casserole: Chicken + Vegetarian ","path":"/bayareabites/21233/cheesy-enchilada-casserole-chicken-vegetarian","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheesy-chix.jpg\" alt=\"cheesy enchilada casserole\" title=\"cheesy enchilada casserole\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21391\">\u003c/p>\n\u003cp>A steaming plate of enchiladas is one of my favorite meals. I love how the depth of flavor in a good enchilada sauce wakes up the tongue; and then of course there's the added bonus of melted cheese. But the process of making enchiladas is a bit fussy. Baked while sitting rank and file, nestled against each other in a queue, they demand a tidy symmetry. The result is a row of neat and snug packages wrapped in their own corn tortillas, which is lovely on the plate, but unnecessary for a family dinner. Anyone who has gone through the process of making homemade enchiladas knows that filling each individual tortilla can be time consuming and messy; plus traditional enchilada sauce is difficult to make from scratch and it's hard to find a good one in a can or jar. It is for all these reasons that I abandoned making red sauce enchiladas at home and instead converted my recipe into a casserole. Little did I realize how good this dish would be, how inexpensive it would be to make, nor how much my family would love it. \u003c/p>\n\u003cp>The casserole's innate unruly character seemed like a perfect fit for enchilada's zesty ingredients. I figured I would use many of the same components -- chicken, cheese and a red sauce -- and then crossed my fingers that I would end up with something that was close to enchiladas. Yet as with so much in life, making what seemed a paltry amendment to preparation instructions ended up altering the finished product's essence. With the ingredients now added in a hodgepodge of layers, the spices and flavors were given the freedom to intermingle while chilies, sour cream and cheese were at liberty to melt into each other. And while conventional enchilada sauces are made up of dried chilies, I felt that the freewheeling nature of the casserole gave me license to be a bit more innovative. Okay, fine, I only added in tomatoes as a sauce base, but I never would have done this if I'd been making old-school enchiladas. When all was said and done, and I removed that bubbling cheesy dish from the oven, I found that enchilada casserole tastes even more luxurious than its authentic cousin.\u003c/p>\n\u003cp>As with enchiladas, this casserole is full of southwestern ingredients. Fresh Anaheim chili peppers cooked with chicken (or vegetables), onions, tomatoes, cumin, and Mexican oregano, not to mention a nice dose of chili powder, provides the satisfying Mexican flavors you expect but also a little more. You can also add in a jalapeno for some heat. If you want to keep this dish meat-free, just use roasted butternut or acorn squash instead of chicken (and savor the sweet earthy taste of those vegetables against the mildly picante flavors of the sauce). \u003c/p>\n\u003cp>Making the filling for this one-dish meal is a breeze, but assembling it is even easier. After toasting the tortillas a bit in a pan, you just layer half of them in a casserole dish, top with half the filling, some cheese and sour cream, and then add on another layer. That's it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you love enchiladas, but aren't crazy about making them; or if you simply crave an easy-to-make hearty one-dish meal that will please your entire family, here is my recipe for \u003cem>Cheesy Enchilada Casserole\u003c/em>. The main recipe uses chicken but I've also included a vegetarian alternative that uses butternut or acorn squash at the end. Both are great choices for an easy and hearty dinner at home.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Chicken Enchilada Casserole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9 x 13 casserole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 corn tortillas\u003cbr>\n5 chicken thighs (or two cups leftover chicken)\u003cbr>\n½ cup chicken stock or water\u003cbr>\n2 large Anaheim peppers chopped\u003cbr>\n½ large onion chopped\u003cbr>\n1 Tbsp plus ½ tsp Ancho or Chipotle chili powder (regular chili powder can be subbed in, but the Ancho and Chipotle are so good they're worth seeking out)\u003cbr>\n1 tsp cumin\u003cbr>\n1 Tbsp Mexican oregano (or regular)\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\nSalt and pepper to taste\u003cbr>\n2/3 cup sour cream\u003cbr>\n¼ cup milk\u003cbr>\n1 cup shredded Monterey jack, Colby or cheddar cheese (use 1 ½ cups if not using Cotijo)\u003cbr>\n½ cup Cotijo cheese (optional)\u003cbr>\n1 Tbsp lime juice\u003cbr>\n¼ cup chopped cilantro (optional)\u003cbr>\n1 Tbsp corn or vegetable oil (or enough to thinly coat the bottom of a large pan)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. If using fresh chicken, place thighs in a pan, sprinkle with salt, pepper and about ½ tsp chili powder and then cover with chicken stock or water. Cook covered for 7-10 minutes, turning over after about 4 minutes. Simmer until cooked through and then remove both chicken and broth from the pan to cool. Shred chicken and keep the broth in a separate dish.\u003c/p>\n\u003cp>3. Heat the same pan (now empty) to medium heat and then add in the oil, chopped Anaheim peppers and onions. If using jalapeno, add now. Sauté for 10 minutes.\u003c/p>\n\u003cp>4. Add in the rest of your chili powder plus your cumin and oregano. Be sure to crush the oregano in your hand first (as this releases the flavors more thoroughly into the dish). Add salt and pepper to taste.\u003c/p>\n\u003cp>5. Add in your shredded chicken (if using chopped leftover chicken add in now), broth, and tomatoes and stir until everything is thoroughly mixed in. Taste and then add more salt if needed. Simmer for 15 - 20 minutes on low heat.\u003c/p>\n\u003cp>6. Heat a medium pan (I like to use cast iron) to warm up your tortillas. I use medium high heat. Add in a little oil (must enough to barely cover the bottom of the pan) and fry each tortilla until warmed through and slightly crisp. Set aside on a plate.\u003c/p>\n\u003cp>7. Mix the cilantro and lime juice into your filling and stir. Taste one more time to see if you need to add any salt or pepper and then remove from heat.\u003c/p>\n\u003cp>8. Mix the milk into your sour cream (whisking to combine) and then set up a workspace with your 9 x 13\" pan (which you should spray or line with oil), tortillas, grated cheeses, and filling.\u003c/p>\n\u003cp>9. Using a ladle, scoop mostly sauce (i.e., not much meat or vegetables) into the bottom of the casserole dish and then lay 6 of your heated tortillas into the bottom of the pan. Top with half your filling followed by drizzling on half your sour cream (making sure you even distribute). Set half your cheese on top of that and then repeat by laying on the remaining tortillas, filling, sour cream and cheeses.\u003c/p>\n\u003cp>10. Set dish in the oven for about 30 minutes (25 if using a convection oven) or until the entire casserole is warmed through and the cheese is bubbly. \u003c/p>\n\u003cp>11. Serve and enjoy.\u003c/p>\n\u003cp>\u003cstrong>Cheesy Squash Enchilada Casserole Variation\u003c/strong>\u003cbr>\nFollow the above instructions with the following alteration:\u003c/p>\n\u003cp>1. Instead of cooking the chicken in step 1, roast your peeled and chopped squash in the oven with some olive oil and salt until al dente.\u003c/p>\n\u003cp>2. In step 5 leave out the chicken (obviously) and add in ½ cup vegetable broth instead. Also, do not add in your squash yet as you don't want to overcook it. Instead just simmer your other vegetables in the tomatoes and broth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Add your cubed and roasted squash in step 7.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21233/cheesy-enchilada-casserole-chicken-vegetarian","authors":["5016"],"categories":["bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1642","bayareabites_8656","bayareabites_731","bayareabites_14750","bayareabites_621","bayareabites_3383","bayareabites_3403","bayareabites_480","bayareabites_8811","bayareabites_971","bayareabites_537","bayareabites_758","bayareabites_8450"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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