½ pounds new potatoes
Kosher salt ¼ cup vegetable oil 1 onion, diced 1 bell pepper, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped 2 tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 4 cups chopped tomatoes (or sub 1 28oz can of crushed tomatoes) ¼ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds. While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, until most of the liquid has evaporated, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs. 4 cups diced sun jewel melon, peeled and seeded
2 cups diced cucumber, peeled and seeded Salt to taste 1 teaspoon lemon or lime zest 2 tablespoons freshly squeezed lemon or lime juice 1 to 2 tablespoons chopped fresh mint 1 ounce feta cheese, crumbled ¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste) 2 tablespoons extra virgin olive oil Combine all of the ingredients and toss lightly. Best eaten the day of! 3 slices applewood-smoked bacon
1/2 cup onions, divided 1/2 cup chopped celery 1 pound yellow summer squash, chopped ½ pound potatoes, cut into bite-sized pieces 3 TBSP flour 1 pound frozen corn kernels, thawed and divided 1 cup whole milk, divided 2 cups chicken or vegetable stock 1 tsp. chopped fresh thyme 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Shredded extra-sharp cheddar cheese (for serving) Green onions, chopped (for serving) Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step. Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions. 1 generous bunch large radishes or 2 smaller bunches
1 tablespoon soy sauce 1 tablespoon rice vinegar 2 teaspoons agave nectar or honey 2 tablespoons chicken stock, vegetable stock or water Salt and freshly ground pepper to taste 1 tablespoon peanut, canola, sunflower, or grape seed oil 2 teaspoons minced garlic 2 teaspoons minced ginger 1 bunch scallions, chopped, white and green parts separated ¼ cup chopped cilantro
IF GREENS ARE ATTACHED: Cut away greens from radishes and trim off bottoms of the stems. Wash greens in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small. In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm’s length of your burner. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of scallions and stir-fry for 30 seconds to a minute. Add radish greens (if using), salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for 1/2 minute and add soy sauce mixture. Stir-fry for a minute more, then stir in cilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve. 1 bottle of tequila, or vodka, or gin
1-2 large cucumbers (peeled and seeded if desired) Mason jar large enough to fit the entire bottle of liquor Thinly slice the cucumbers, put into the jar with the liquor, and seal. Shake every day, and let sit for at least 24 hours, ideally up to 5 days. Strain and enjoy in your favorite cocktails! 2 large cucumbers
2 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1/2 lemon (optional) 1 c. crumbled feta 1 c. halved cherry tomatoes 1/2 c. halved kalamata olives 2 tbsp. chopped dill FOR THE DRESSING 1/4 c. extra-virgin olive oil 2 tsp. red wine vinegar 1 tsp. dried oregano Red pepper flakes Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture. Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing. Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes. In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing. A simple, but impressive and refreshing dessert for the cucumber bounty!
4 cups 1/2-inch pieces peeled, seeded cucumber 1 tablespoon fresh lime juice 1/2 teaspoon matcha green tea powder 1/4 teaspoon kosher salt In a blender, purée cucumber to a fine pulp. Add lime juice, green tea powder, and salt. Season with more salt and lime juice, if desired. Transfer to a large metal baking pan and freeze until solid. Using the tines of a fork, scrape into fine shards. 5 or 6 small pickling cucumbers or 2-3 large cucumbers
half of an onion 1/2 cup white vinegar 1/2 cup water 2 teaspoons sugar 1 teaspoon salt 1 garlic clove, minced black pepper Peel cucumbers and slice to your liking. Peel and slice onion. Combine in a large bowl. Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions. Allow to sit at least an hour before serving. Sprinkle with black pepper (optional). Yield: 4-6 servings
Time: 20 minutes This recipe idea came from one of the volunteers at the Richmond Hostel. Instead of using hard to find green papaya, shredded zucchini is subbed in for the bulk of this delicious riff on a papaya salad. 1 large or 2 small cloves garlic, peeled ¼ teaspoon salt 1 tablespoon dry-roasted salted peanuts, more for garnish 2 fresh bird chilies or serrano chilies, sliced ½ teaspoon raw sugar or white sugar 1 tablespoon dried shrimp (optional) 2 tablespoons fresh lime juice 1 to 2 tablespoons fish sauce (nam pla), to taste 2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped ½ pound green beans, trimmed and cut into 1 1/2-inch lengths (optional) 1 small to medium green zucchini, julienned on a mandolin or by hand In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups. Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve. Yield: 4-6 servings
Time: 20 minutes 1 bunch Tuscan kale, trimmed and finely shredded/sliced 2 stalks celery, thinly sliced 2 small-medium beets, peeled and cut into thin matchsticks 1 bunch carrots, peeled and cut into thin matchsticks 1 apple, cored and thinly sliced 1/2 small red onion, sliced into little slivers salt and pepper dressing ingredients: 1 clove of garlic, peeled 1 tsp ground cumin 1 tsp prepared mustard (Dijon, stoneground, etc) 1/3 cup tahini juice of 1 orange (a generous 1/4 cup) honey to taste 1-2 tbsp extra virgin olive oil salt and pepper In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside. Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside. Pour the dressing onto the salad and toss it up. Garnish with parsley. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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