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Try it with your favorite aioli for a tasty snack!
1 pound okra Salt to taste 2 tablespoons extra virgin olive oil Fresh thyme leaves, optional Freshly ground pepper Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot. For eliminating gooeyness, refrigerate for two weeks before eating!
1 pound fresh okra 4 garlic cloves, smashed and peeled 2 oregano sprigs 2 basil sprigs 2 dried bay leaves 1 teaspoon black peppercorns 1 teaspoon yellow mustard seeds 1 teaspoon red-pepper flakes 1/2 teaspoon fennel seeds 1/4 teaspoon ground cayenne, or to taste 2 cups white distilled vinegar 1/4 cup granulated sugar 2 tablespoons kosher salt Wash and dry the okra. Trim the tops and cut lengthwise into quarters. Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, ½ teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon red-pepper flakes, ¼ teaspoon fennel seeds and ⅛ teaspoon ground cayenne. Divide the okra spears evenly among the jars. Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely. Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.) 6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil 3 garlic cloves, grated 3 tablespoons chopped parsley 2 teaspoons chopped thyme 1 teaspoon chopped rosemary 1 ounce grated Parmesan Salt and pepper 6 small sweet peppers, about 1 pound 6 ounces mild feta cheese Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside. Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with ½ ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves. Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish. 3 cups finely chopped onion (slightly more than 1 pound onions)
1 tablespoon red wine vinegar or sherry vinegar 3 tablespoons extra virgin olive oil Salt to taste 2 garlic cloves, minced 1 tablespoon fresh thyme leaves 8 eggs Salt freshly ground pepper 2 tablespoons low-fat milk Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.) Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly. Beat the eggs in a large bowl. Stir in the salt (about ½ teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt 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 frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold. An amazing dip or quick pasta sauce. Smear onto pizzas or eat with a spoon!!
1 1/2 pounds eggplant (1 large), cut into 1” cubes 2 tablespoons olive oil 1 medium onion, chopped 2 stalks celery, diced 3 large garlic cloves, minced 2 red bell peppers, diced Salt to taste 1 pound ripe tomatoes, finely chopped, or 1 14-ounce can crushed tomatoes (in puree) 3 tablespoons coarsely chopped Kalamata olives 2 tablespoons plus a pinch of sugar 3 tablespoons red wine vinegar freshly ground pepper to taste Preheat oven to 400. Cube the eggplant, toss with olive oil, and roast until golden, about 15 minutes. Remove from oven and let cool slightly. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste. Step 3 Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature. |
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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