1 pound of small, firm eggplants
1 TBSP soy sauce 1 TBSP rice vinegar Juice of 1 lime 1 tsp kosher salt 1 tsp brown sugar 3 garlic cloves, minced 2 TBSP grated fresh ginger 1 ½ tsp toasted sesame oil 2 TBSP vegetable oil 2 TBSP chopped cilantro or basil 6 green onions, sliced diagonally 1 jalapeno, thinly sliced (optional!) Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid. Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, and vegetable oil. Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning. Just before serving, stir in chopped cilantro or basil. Pile eggplants on a platter and sprinkle with scallions. Garnish with jalapeno, if using, and cilantro or basil sprigs. 3/4 pound potatoes
2 large beets, roasted 1 celery rib, diced ½ small onion, minced 2 hard-boiled eggs, peeled and finely chopped 2 tablespoons minced parsely 2 tablespoons white wine vinegar Salt to taste 2 teaspoons Dijon mustard 1/2 cup mayonnaise Freshly ground pepper Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice. Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives. In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate. This pasta dish IS summer.
4 Tbsp. extra-virgin olive oil, divided 8 oz. Sun Gold or cherry tomatoes 2 garlic cloves, thinly sliced 1/4 tsp. crushed red pepper flakes Kosher salt 6 oz. capellini, spaghetti, or bucatini 3/4 cup finely grated Pecorino or Parmesan 8 medium fresh basil leaves, torn into pieces Toasted breadcrumbs (for garnish; optional) (click for recipe) Heat 3 Tbsp. oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside. Meanwhile, bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water. Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired. ½ pounds new potatoes
Kosher salt ¼ cup vegetable oil 1 onion, diced 1 bell pepper, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped 2 tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 4 cups chopped tomatoes (or sub 1 28oz can of crushed tomatoes) ¼ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds. While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, until most of the liquid has evaporated, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs. 3 slices applewood-smoked bacon
1/2 cup onions, divided 1/2 cup chopped celery 1 pound yellow summer squash, chopped ½ pound potatoes, cut into bite-sized pieces 3 TBSP flour 1 pound frozen corn kernels, thawed and divided 1 cup whole milk, divided 2 cups chicken or vegetable stock 1 tsp. chopped fresh thyme 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Shredded extra-sharp cheddar cheese (for serving) Green onions, chopped (for serving) Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step. Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions. 1 generous bunch large radishes 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
IF GREENS ARE ATTACHED: Cut away greens from radishes and trim off bottoms of the stems. Wash greens 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 (if using), 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. 2 large cucumbers
2 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1/2 lemon (optional) 1 c. crumbled feta 1 c. halved cherry tomatoes 1/2 c. halved kalamata olives 2 tbsp. chopped dill FOR THE DRESSING 1/4 c. extra-virgin olive oil 2 tsp. red wine vinegar 1 tsp. dried oregano Red pepper flakes Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture. Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing. Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes. In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing. A refreshing non-dairy version!
2 medium cucumbers 3 tablespoons soy sauce 2 tablespoons rice-wine or white-wine vinegar 1 small chili, stemmed, seeded-and minced, or 1/4 teaspoon cayenne 2 teaspoons sugar 3 cups chicken stock, chilled ½ cup minced scallions, both white and green parts 1 cup chopped greens (optional) 1 cup roughly chopped cilantro, mint, Thai basil or a combination Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandolin is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes. Add stock, scallions, greens if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice. These make an amazing breakfast on the weekend!
2 tablespoons extra virgin olive oil 1 onion, finely chopped (use any leftover onion parts! 1 ½ pounds zucchini or other summer squash, diced 2 garlic cloves, minced (I still had some garlic scapes that I used up) 1 to 2 chilis, minced (omit if you don’t like heat!) Salt to taste Freshly ground pepper 8 eggs, beaten Roughly chopped cilantro Sour cream (optional) Avocado, sliced (optional) 10 warm corn tortillas Heat a heavy skillet over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low. Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve with sour cream and avocado. 1 bunch (or more!) spring onions with tops, thinly sliced
2 tablespoons olive oil Kosher salt 1 garlic clove, grated ½ cup mayonnaise ½ cup sour cream 2 teaspoons fresh lemon juice 1 teaspoon chopped fresh herb of choice Freshly ground black pepper Heat broiler. Toss chopped onions with olive oil; season with salt. Broil, tossing once, until charred, 10–15 minutes. Let cool. Mix with garlic, mayonnaise, sour cream, lemon juice, and herbs; season with salt and pepper. Serve topped with chopped herbs. |
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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