Time: 30 minutes
Yield: 4-5 servings 1 tablespoon extra-virgin olive oil 1 garlic clove, minced 1 1/2 pounds summer squash, cut in 1/4-inch dice (about 4 cups) 2 teaspoons chopped fresh herbs, such as mint, basil, or parsley Salt and freshly ground pepper to taste 1 ½ cups orzo 1/3 cup arugula pesto Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in fresh herbs and season to taste with salt and pepper. Turn off heat. When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve. Top with Parmesan cheese or nutritional yeast for extra cheesiness! Time: 1 hour 10 minutes
Yield: 6 servings This recipe can be adapted for any leafy green, and you can add roasted vegetables, protein, and extra cheese as you see fit! ½ pound greens (½ bunch of collards, kale, Swiss chard**), stemmed and washed Salt to taste Extra virgin olive oil for the pan 3 cups marinara sauce, preferably homemade from fresh or canned tomatoes ½ pound no-boil lasagna noodles ½ pound ricotta 1 egg 2 garlic cloves, minced 4 ounces freshly grated Parmesan Blanch the greens in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels. Once cool, coarsely chop. Mix chopped greens, garlic, and egg into the ricotta. Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan. Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil. Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving. ** If using Swiss Chard, remove the stems and sauté in olive oil over medium heat until tender. Then, mix into ricotta with the leaves! Time: 35 minutes
Yield: 11 2TBSP servings A delicious non-dairy version of the classic dressing/dip. You can play around with the herbs that you use to create your own version! 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water) 2/3 cup unsweetened almond milk (or your preferred non-dairy milk) 2 tsp lemon juice 1 clove garlic, peeled 1/2 tsp sea salt (plus more to taste) 1 pinch black pepper 1/4 tsp onion powder 1 1/4 tsp apple cider vinegar HERBS 1 Tbsp fresh minced dill (or 2 tsp dried) 1 Tbsp fresh minced parsley (optional) 1 tsp fresh chives (or 1/2 the amount dried chives // optional) Instructions
Time: 30 minutes
Yield: 14 fritters 14 ounces (2 bunches) swiss chard leaves and stems 1/2 cup chopped Italian parsley 1/4 cup chopped cilantro 1/4 cup chopped dill 1/2 teaspoons grated nutmeg 1/2 teaspoon granulated sugar 3 tablespoons breadcrumbs 2 cloves garlic, chopped 2 large eggs 3 ounces crumbled feta cheese (1/2 cup) Olive oil Lemon wedges, for serving (optional) Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves very dry with a paper or kitchen towel. Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand. Heat 1 tablespoon oil in a large nonstick sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional). 1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish 3 medium garlic cloves 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided 1/2 cup grated Parmesan 1 large eggplant, cut into 8 1/2-inch rounds 1 teaspoon sea salt 2 large heirloom tomatoes, cut into 4 slices each 4 slices (4 ounces) fresh mozzarella 1 tablespoon balsamic vinegar In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks. 6 medium size sweet bell peppers
2 tablespoons extra virgin olive oil 1 1/2 pounds all-white-meat ground chicken Salt and freshly ground black pepper 1 small onion, finely chopped 2 cloves garlic, minced 1 roasted red bell pepper, minced 1/2 cup golden raisins, chopped 2 teaspoons sweet paprika 3/4 cup dry sherry 30 ounces tomato sauce, divided (canned or homemade!) 1/2 cup flat leaf parsley leaves, chopped 1/2 cup slivered almonds, toasted 2-3 cups cooked rice 2 cups Manchego cheese, shredded Pre-heat oven to 375°F. Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper, just enough to even them off so that they sit standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak. Heat a large nonstick skillet over medium-high heat and add two tablespoons oi. Add the chicken 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, roasted peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about five minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine. Pour the remaining 1/2 can of tomato sauce into an ovensafe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture. Top with a little Manchego cheese. Fill with more chicken and rice mixture, then add a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes. For the beef and marinade:
12 oz. flank steak, sliced into thin strips 1⁄4 teaspoon baking soda (optional tenderizer) 2 teaspoons soy sauce 1⁄2 teaspoon sesame oil 1 tablespoon cornstarch 1 teaspoon oil For the rest of the dish: 2 tablespoons oil 3 cloves garlic, sliced 2 green peppers, de-seeded and julienned to 3-inch strips 1 long red or green chile, de-seeded and julienned to 3-inch strips 1 tablespoon Shaoxing wine 1⁄2 teaspoon salt 1⁄2 teaspoon sugar 1 tablespoon soy sauce 1 teaspoon dark soy sauce Fresh ground white pepper 1⁄4 cup chicken stock (optional) Add all the marinade ingredients to the beef in a bowl, mix well and set aside for 30 minutes at room temperature. When you're ready to cook, add oil to a wok and place over high heat until it's almost smoking. Sear the beef until it's just browned but still a little rare. If your wok is as hot as it should be, the beef should not stick and you should see a nice seared color. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok. Heat the wok back up to medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds and then spread the wine around the wok to de-glaze it. Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, soy sauces and fresh ground pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker. If you like to have more sauce with the dish, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice. Recommended: frying up some prosciutto to crumble on top.
1 ripe melon, or 2 pounds peeled and seeded melon 1 medium cucumber, peeled and seeded (approximately 1 1/2 cups) 1/4 cup sweet onions, chopped 1/4 cup fresh basil 1/4 teaspoon minced garlic 3 tablespoons extra virgin olive oil 2 tablespoon white wine vinegar 1 tablespoon fresh squeezed lemon juice 1/4 teaspoon kosher salt or to taste fresh ground black pepper to taste Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin. Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth. Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend. Use this recipe all summer. TIP: Pour cooled sauce into zipper storage bags and pop in the freezer for use in the tomato-less winters.
5 pounds tomatoes 3⁄4 teaspoon salt 2 tablespoons olive oil 1 tablespoon tomato paste 1 garlic clove, halved 1 basil sprig 1 bay leaf Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer. Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen. 1 Tbsp (15 ml) coconut or olive oil
1/2 of 1 large yellow onion, chopped 3 cloves garlic, diced 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups) Healthy pinch each salt and pepper 2 cups (480 ml) veggie stock + 2 cups water (480 ml) 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor) 2 tsp chili garlic sauce (use less for less spice) OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce (NOT LISTED: Coconut or Olive Oil for sautéing) Heat a large pot over medium heat. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease). Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.) Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if youhave it. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat. |
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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