1 head of garlic, top 1 inch cut off
1/2 cup plus 1 tablespoon canola oil 2 teaspoons finely chopped peeled fresh ginger 1/4 cup seasoned rice vinegar 1/2 teaspoon smooth peanut butter 1/2 teaspoon gochugaru (Korean red pepper flakes) or Aleppo pepper 1/4 teaspoon sambal oelek (garlic chile paste) 1 teaspoon toasted sesame oil 5 tablespoons canola oil 1 pound mixed young beans, such as green beans and dragon tongue beans, trimmed 1 tablespoon minced garlic 1/4 cup torn basil leaves, plus small whole leaves for garnish Kosher salt Make the vinaigrette: Preheat the oven to 450°. Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil. Roast until tender, 45 minutes to 1 hour. Let cool slightly, then squeeze out the garlic cloves and discard the skin. In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek. With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated. Season the vinaigrette with salt. Make the salad: In a large skillet, heat 2 tablespoons of the oil. Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a large bowl. Repeat with another 2 tablespoons of oil and the remaining beans. Wipe out the skillet. Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Scrape the garlic oil over the beans. Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat. Transfer to a platter and garnish with whole basil leaves. Serve warm. Broiling the eggplant prevents it from becoming soaked with oil, and, you can do more in one batch!
2 globe eggplants or 4 Japanese eggplants 2 garlic cloves, finely minced 1 chile pepper, finely minced (or 1 tsp crushed red pepper flakes) 1⁄2 inch fresh ginger, grated 1 green onion, chopped 1 TBSP soy sauce 1 TBSP balsamic vinegar 1⁄2 tsp brown sugar Heat oven to broil, and line a sheet pan with foil. Cut eggplants into 1” pieces and toss with olive oil and salt and pepper. Broil on top rack for 5 minutes, stir, and broil for another 3-5 minutes, or until eggplant meat is golden browned and soft. In a pan, heat 1 TBSP oil over high. Add garlic, chile peppers, ginger, and green onion. Stir until fragrant, about 1 minute. Add eggplant to pan, and stir fry for another minute, then add soy sauce, vinegar, and sugar, and stir to combine. Cook for another minute, and serve with rice and chopped cilantro or thai basil. 4 large purple eggplants
1/2 red onion 1 clove garlic, crushed 125 ml olive oil (1/2 cup) 4 tablespoons lemon juice sea salt and freshly ground pepper to taste 3 tablespoons fresh parsley, chopped Start by baking the eggplants in a preheated oven at 400F. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some holes on the eggplants, place on a tray and bake for about 1 hour. Alternatively for a quicker version, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes, until tender. Let the eggplants cool, then scoop the pulp out from the skins and dice the pulp. Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Chill in refrigerator to let flavors develop. 1 medium or 3/4 of a large eggplant
1 large clove garlic, grated or finely minced 1 lemon, juiced 2 Tbsp Tahini sea salt optional: 2 Tbsp fresh cilantro, parsley or basil, chopped olive oil (for roasting) Instructions Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. Serve with cut veggies or crackers. 2 flour tortillas
1⁄2 cup Monterey Jack cheese 3 cloves garlic 1⁄4 cup micro-greens (any kind) 1 summer squash 2 tsps Mexican Spice Blend (Equal parts: Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano) In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, squash and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan. Place the tortillas on a clean, dry work surface. Sprinkle 1⁄4 of the Monterey Jack cheese onto 1 side of each tortilla; season with salt and pepper. Top with the cooked squash and remaining Monterey Jack cheese, and the microgreens. Fold each tortilla in half over the filling. In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Transfer to a cutting board, and cut into fourths. Serve with some sour cream! 1 lb fresh green beans
2 teaspoons butter or 2 teaspoons olive oil 1 spring onion, thinly sliced 2 cloves garlic, chopped Trim the green bean ends. While trimming, bring a large pot of salted water to boil. Once boiling, add green beans and boil for 4-5 minutes. Drain and run under cold water. In a saute pan, heat your butter/oil over medium heat, then add garlic and onion. Cook until onion is softened, then add green beans and cook until heated. Add sliced almonds if desired! Salting vegetables before cooking is a great trick to remove extra moisture! It’s not just for cucumbers and eggplant!
3 medium squash/zucchini, cut in half lengthwise 11⁄2 tsp. kosher salt, plus more to taste 2 Tbsp. extra-virgin olive oil 1 small bunch mint, divided 1 small garlic clove, finely grated 2 Tbsp. white wine vinegar 1⁄2 tsp. crushed red pepper flakes (or a sliced fresh hot pepper of your choice) Freshly ground black pepper Toss the squash with salt and set in a colander to drain for 10-15 minutes. Combine the rest of the ingredients in a medium bowl. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if youdon’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly. Cut into 2” pieces, and toss with dressing. Let sit in dressing for 15-20 minutes to marinate, serve at room temperature. Use thick yogurt in place of the sour cream, for a healthier dip with a little extra tang.
1 bunch of spring onions, thinly sliced, greens included 2 tablespoons olive oil Kosher salt 1 garlic clove, grated 1⁄2 cup mayonnaise 1⁄2 cup sour cream/thick yogurt 2 teaspoons fresh lemon juice 1 teaspoon chopped fresh thyme, plus more for serving 2 TBSP buttermilk (buttermilk shortcut: 1 cup milk + 2 TBSP lemon juice/vinegar, let sit for 15 min) Freshly ground black pepper Heat broiler, toss sliced spring onions with olive oil and salt and pepper. Place on lined baking sheet and broil, stirring once, until charred, about 10-15 minutes. While waiting, combine all other ingredients. Let onions cool, then add to the mixture. Love kimchi, but deterred from making it because of the time it takes to ferment? Here is a quick, cheat version, that is a passable sub when you want instant gratification!
1 head napa cabbage, chopped into 2” pieces 1 tablespoon of sambal oelek (chili garlic sauce) 3 tablespoons of rice wine vinegar 1 spring onion, chopped 4 sliced garlic cloves Salt, to taste Combine everything Stir well, chill overnight, and then eat right out of the bowl! Feel free to add any traditional kimchi favorites as well, such as chopped radish, a bit of fish sauce, or grated ginger. 2 tablespoons extra-virgin olive oil
1 clove garlic, grated 1 bunch Japanese turnips, cut into 1⁄2-inch wedges, greens chopped and reserved 1/2 cup water, plus more as needed 1 tablespoon lemon zest, reserved 1 tablespoon lemon juice 1⁄2 teaspoon salt, divided 2 tablespoons all-purpose flour 11⁄2 cups whole milk 1⁄2 teaspoon ground nutmeg 1⁄8 teaspoon ground white pepper Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and 1⁄4 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 5 minutes. Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender. Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining 1⁄4 teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest. |
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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