You can find dried chiles at international markets, such as New Grand Mart.
⅓ cup cashews
6 dried cascabel chiles or 3 pasilla chiles, seeds removed
2 morita chiles
4 large tomatoes, cored
2 garlic cloves
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Preheat oven to 350°. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Do Ahead: Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes or chopped large tomatoes
¼ tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper
Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
¼ cup olive oil, plus more for drizzling
5 garlic cloves, smashed
Kosher salt, freshly ground pepper
½ teaspoon crushed red pepper flakes
20 ounces cherry tomatoes OR 2 lbs beefsteak tomatoes, sliced in 1” slices
1 bunch Swiss chard, preferably rainbow
6 large eggs
4 thin slices country-style bread
Flaky sea salt or kosher salt
Handful of basil leaves
Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.
Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.
Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.
Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.
While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.
Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.
Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside
1 lb. ground lamb
1 onion, diced
3 garlic cloves, minced
2 carrots, grated
2 sticks of celery, finely chopped
3 tomatoes, diced
1 cup red wine
½ cup golden raisins
1 TBSP smoked paprika
½ cup fresh parsley, chopped
2-3 cups cooked rice
6 large bell peppers, tops and seeds removed
Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine.
Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture.
Set in the baking dish and bake, uncovered, for 20-30 minutes.
1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 ½ teaspoons plus 1 tablespoon rice wine or dry sherry
½ teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound bell peppers, seeded and thinly sliced
¼ cup roasted cashew pieces
In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
1 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic
½ cup extra-virgin olive oil
¾ tsp. kosher salt
1 Tbsp. balsamic vinegar
2 mozzarella balls, sliced
Fresh basil, for garnish
Place a rack in middle of oven and preheat to 350°. Toss bell peppers, garlic, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat. Place sliced mozzarella onto a serving plate, top with peppers, and drizzle with the oil and vinegar in the baking dish. Serve with fresh basil.
A delicious addition to a Bloody Mary, pickled okra is also a great snack on a Southern inspired cheese board, with pimento cheese and Smithfield ham. To reduce the spiciness, either reduce or omit the peppers.
1 1/2 pounds fresh whole okra
3 fresh jalapeño peppers, cut into 1/4-inch slices
9 dried red chile peppers
3 garlic cloves, peeled
1 cup water
2 cups cider vinegar
1 tablespoon mustard seeds
1/2 cup sugar
Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar.
In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.
You can use 1 ½ cups of leftover tomato juices from your roasted tomatoes for this in place of the cherry tomatoes.
10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
⅓ cup extra-virgin olive oil, plus more for drizzling
Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.
1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
All-purpose flour (for dusting)
1 garlic clove, finely grated
2 tablespoons olive oil, divided, plus more for serving
1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
1 cup torn basil leaves
1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels
Kosher salt, freshly ground pepper
Crème fraîche (for serving)
Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.
1 head of celery, diced (if using store-bought, you may only need 4 stalks)
3-4 carrots, peeled and diced
1 onion, diced
3 cloves of garlic, minced
½ cup red wine
4 large tomatoes, diced
2 cups leftover shredded meat of choice
½ lb pasta (I love the wrinkly trumpets for holding the sauce)
Cook pasta according to the package and set aside. In a large pan, heat 4 TBSP olive oil over medium heat. Add celery, carrot, onion and cook until the onions start to look translucent, about ten minutes, then add garlic for another minute. Pour in red wine, and cook, stirring, until the wine has mostly absorbed into the veggies, and the smell of alcohol has disappeared. Add in chopped tomatoes, stir, and let simmer until most of the tomato water has evaporated and sauce has begun to thicken. Then add in your leftover meat (or meat substitute!) and cook until warmed through. At this point, add in your pasta, and toss with the sauce, until all the pasta is coated. Serve topped with parmesan cheese and fresh herbs!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.