Time: 2 hours
1 bunch beets, greens removed 1 bunch of carrots, cut into chunks ½ teaspoon of cumin ½ teaspoon of coriander lemon juice olive oil Chopped, roasted almonds (optional) Heat the oven to 400. Wash beets, wrap in foil and put on a baking sheet. Put carrot chunks on the baking sheet and toss with olive oil. Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets). When the beets are cool enough to handle, peel by gently rubbing the skin off under cold water, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, lemon juice and olive oil. Garnish with chopped fresh herbs of choice! Yield: 10 servings
Time: 2 hours, plus time for roasting beets 3 medium red beets ¾ cup/ 170 grams butter, plus more for greasing pan ¾ cup/180 milliliters buttermilk Juice of 1 large lemon 2 teaspoons/10 milliliters white vinegar 1 ½ teaspoons/7 milliliters vanilla extract 2 cups/200 grams cake flour (sift before measuring) 3 tablespoons/24 grams cocoa powder 1 ⅛ teaspoon/6 grams baking powder 1 teaspoon/6 grams salt ½ teaspoon/3 grams baking soda 1 ¾ cup/350 grams granulated sugar 3 eggs Cream cheese frosting (recipe follows) Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.) Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again. In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth. Sift together flour, cocoa, baking powder, salt and baking soda. Set aside. In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition. Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients. Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack. To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake. Cream Cheese Frosting ½ cup/113 grams unsalted butter (1 stick), at room temperature 1 pound/454 grams cream cheese, at room temperature ½ teaspoon/3 grams salt 1 ½ teaspoons/7 milliliters vanilla extract 6 cups/720 grams powdered sugar 2 tablespoons/30 milliliters milk or cream, if needed Cream butter and cream cheese in a stand mixer. Add salt and vanilla. Slowly start to add powdered sugar at low speed. Once all the powdered sugar is incorporated, turn mixer to high and whip for at least 7 minutes or longer, scraping sides. If the icing seems too thick, mix in a tablespoon or 2 of the milk or cream. A refreshing non-dairy version!
2 medium cucumbers 3 tablespoons soy sauce 2 tablespoons rice-wine or white-wine vinegar 1 small chili, stemmed, seeded-and minced, or 1/4 teaspoon cayenne 2 teaspoons sugar 3 cups chicken stock, chilled ½ cup minced scallions, both white and green parts 1 cup chopped greens (optional) 1 cup roughly chopped cilantro, mint, Thai basil or a combination Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandolin is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes. Add stock, scallions, greens if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice. These make an amazing breakfast on the weekend!
2 tablespoons extra virgin olive oil 1 onion, finely chopped (use any leftover onion parts! 1 ½ pounds zucchini or other summer squash, diced 2 garlic cloves, minced (I still had some garlic scapes that I used up) 1 to 2 chilis, minced (omit if you don’t like heat!) Salt to taste Freshly ground pepper 8 eggs, beaten Roughly chopped cilantro Sour cream (optional) Avocado, sliced (optional) 10 warm corn tortillas Heat a heavy skillet over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low. Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve with sour cream and avocado. 1 bunch (or more!) spring onions with tops, thinly sliced
2 tablespoons olive oil Kosher salt 1 garlic clove, grated ½ cup mayonnaise ½ cup sour cream 2 teaspoons fresh lemon juice 1 teaspoon chopped fresh herb of choice Freshly ground black pepper Heat broiler. Toss chopped onions with olive oil; season with salt. Broil, tossing once, until charred, 10–15 minutes. Let cool. Mix with garlic, mayonnaise, sour cream, lemon juice, and herbs; season with salt and pepper. Serve topped with chopped herbs. For carrots, and all other root vegetables with tops, you will want to remove the tops before storing in the fridge. This keeps the root from going soft, and you can use the tops for something else. Serve this frittata with a lightly dressed bowl of salad greens (and maybe a glass of Riesling) for a simple summer dinner!
1 bunch carrots, top removed, peeled and sliced 1 tablespoon caraway seeds, ground 1 to 2 tablespoon harissa paste OR Chile garlic paste 4 large garlic cloves, minced 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup finely chopped flat leaf parsley 8 large eggs 1 tablespoon extra-virgin olive oil Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together. Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking. Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. Meanwhile, preheat the broiler. Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature. Freshly dug potatoes deserve to be treated simply! The delicate skins Can stay on, and the interior will be creamy and delicious.
New potatoes 2 tablespoons butter, melted Kosher salt Onion greens, chopped Fresh herbs (optional) Wash potatoes. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket and cover. Turn pot to high, and when steam starts to escape from the lid, reduce heat to medium. Steam until potatoes are tender, about 30 minutes. Time varies depending on the size of the potatoes, so to test, stick a knife into one of the largest. It should glide through easily. Transfer potatoes to a bowl and pour over melted butter, stirring to coat all of the potatoes, then top with salt, chopped onion greens, and herbs. Enjoy! 2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped) 2 plump garlic cloves, minced 1 ½ pounds summer squash, cut in 1/2-inch dice 1 small red pepper, cut in 1/4-inch dice Salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 large or extra-large eggs ½ teaspoon salt Freshly ground pepper ½ cup low-fat milk 1 cup cooked rice 1 teaspoon coarsely chopped fresh thyme leaves 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 1 ounce freshly grated Parmesan (1/4 cup, tightly packed) Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature. This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
RICE 3/4 cup short-grain brown or white rice, rinsed 1 ½ cups water 1 pinch sea salt VEGGIES + EGG 2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too) 3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens) 1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables) 2 stalks green onion, sliced on an angle 2 cloves garlic, minced 2 Tbsp soy sauce 2 large eggs FOR SERVING 2-4 Tbsp Korean Gochujang Sauce Kimchi (optional) Toasted or raw sesame seeds (optional) To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside. While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan. Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables. Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving. To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered). Gluten-free and vegan as written-you can use all purpose flour (1 1/2 cups) instead of the various gluten free flours.
2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written) 1/4 cup applesauce 1/4 cup maple syrup 1/3 cup coconut sugar 1 1/2 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1/2 cup unsweetened cocoa powder 1/4 cup melted coconut oil 1/4 cup unsweetened almond milk 1 cup grated zucchini (squeezed dry and lightly packed in measuring cup) 3/4 cup gluten-free flour blend 1/3 cup gluten-free oat flour (finely ground rolled oats) 1/3 cup almond flour 1/3 cup dairy-free semisweet chocolate chips (plus more for topping // I like Enjoy Life brand) Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper or lightly grease with extra coconut oil. In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again. Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine. Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable. Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional). Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch. Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month. |
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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