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From our Richmond CSA member Shelley Jones!
1 onion, sliced into rings 2 tablespoons butter, divided 2 cups summer squash, thinly sliced 2 cups red potatoes, thinly sliced 4 ounces gorgonzola (goat cheese, gruyere or your favorite soft cheese) ½ cup half & half 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon nutmeg ½ cup parmesan cheese, shredded ½ cup panko breadcrumbs Instructions
This recipe makes a thick crust that gets crunchy while the middle of the tomato stays tender. If you want a lighter breading, skip the breadcrumbs and only use the cornmeal!
4 large green tomatoes (sliced 1/2 inch thick) 2 eggs ½ cup milk 1 cup all-purpose flour ½ cup cornmeal ½ cup bread crumbs 2 teaspoons coarse kosher salt ¼ teaspoon ground black pepper 1 quart vegetable oil for frying Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. Salt while still hot! (baby George approved)
3 TBL chopped Garlic scapes (or 2 cloves) 1/2 cup chopped onion 4 cups squash (any kind) sliced thin 1/4 cup chopped basil (divided in 2) 1 sleeve crushed saltines (breadcrumbs would also work) 1/2 cup melted butter (divided in 2) 1 cup shredded "pizza mix" cheese 1/4 cup parmesan 2 eggs 3/4 cup milk (optional 1 cup chopped greens of choice)* Preheat oven to 400 degrees. In a large saute pan add a little oil, the garlic, onion, squash, and half the basil. Cook over med heat just until squash is tender and has released it's excess water. Remove from heat and set aside. In a large bowl mix the rest of the basil, saltines, 1/4 cup of the melted butter, and all the cheeses. Remove 1/2 of this mixture and set aside for topping. To the remaining cracker mix in the large bowl add the eggs and milk. Stir to combine. Add the sautéed squash mix and the remaining 1/4 cup melted butter. Mix well to combine everything. Place in a 9 x 9 casserole (or whatever size you have, I actually use a 9" spring form pan and it works great). Top with saved cracker mixture and bake for 25 min or until top is golden brown. *For an added nutrient boost/if you have some greens you need to use up, I like to add chopped kale or chard to this recipe. Chop greens and add about a cup when you are sautéing the squash. 8-10 medium zucchini
3 TBSP chopped parsley 1/4 pound mortadella or ham, chopped (leave out for vegetarian, sub with tempeh or lentils!) 2 TBSP unflavored bread crumbs 2 TBSP Parmesan cheese, grated Salt and pepper to taste White Sauce: 2 TBSP butter 2 TBSP flour of choice 1 cup hot milk 1/2 tsp grate nutmeg 3 TBSP Parmesan cheese, grated Salt to taste Preheat oven to 350 F. Butter a 13" x 9" baking dish. Wash zucchini. Fill a medium saucepan two thirds full with lightly salted water and bring to a boil. Add zucchini, and cook over medium heat 5-10 minutes, depending on the size. Zucchini should be barely tender. Drain, rinse under cold water and pat dry with paper towels. Prepare White Sauce: Melt butter in a medium saucepan. When butter foams, whisk in the flour. Cook over medium heat for 2-3 minutes, do not let flour brown. Whisk in hot milk quickly to prevent lumps. Cook sauce 2-3 minutes longer, whisking constantly. Add nutmeg, Parmesan cheese and salt and blend well. Sauce should be a medium thick consistency. Trim ends off zucchini and slice in half lengthwise. Scoop out the pulp, leaving a hollow shell. MIx the pulp, parsley, mortadella or ham, bread crumbs, salt and pepper in a medium bowl. Add White Sauce and mix well.Taste and adjust for seasoning. Fill zucchini shells with pulp mixture and sprinkle with Parmesan cheese. Place stuffed zucchini in a buttered baking dish. Bake for 20-25 minutes or until zucchini have a light golden crust. Serve hot. 1 generous bunch large radishes, with greens (about 1 pound total), 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 1 teaspoon cornstarch dissolved in 2 tablespoons water -Cut away greens from radishes and trim off bottoms of the stems. Wash 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, 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. |
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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