For carrots, and all other root vegetables with tops, you will want to remove the tops before storing in the fridge. This keeps the root from going soft, and you can use the tops for something else. Serve this frittata with a lightly dressed bowl of salad greens (and maybe a glass of Riesling) for a simple summer dinner!
1 bunch carrots, top removed, peeled and sliced 1 tablespoon caraway seeds, ground 1 to 2 tablespoon harissa paste OR Chile garlic paste 4 large garlic cloves, minced 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup finely chopped flat leaf parsley 8 large eggs 1 tablespoon extra-virgin olive oil Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together. Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl 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 omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking. Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn’t burn. Meanwhile, preheat the broiler. Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature. Freshly dug potatoes deserve to be treated simply! The delicate skins Can stay on, and the interior will be creamy and delicious.
New potatoes 2 tablespoons butter, melted Kosher salt Onion greens, chopped Fresh herbs (optional) Wash potatoes. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket and cover. Turn pot to high, and when steam starts to escape from the lid, reduce heat to medium. Steam until potatoes are tender, about 30 minutes. Time varies depending on the size of the potatoes, so to test, stick a knife into one of the largest. It should glide through easily. Transfer potatoes to a bowl and pour over melted butter, stirring to coat all of the potatoes, then top with salt, chopped onion greens, and herbs. Enjoy! 2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped) 2 plump garlic cloves, minced 1 ½ pounds summer squash, cut in 1/2-inch dice 1 small red pepper, cut in 1/4-inch dice Salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 large or extra-large eggs ½ teaspoon salt Freshly ground pepper ½ cup low-fat milk 1 cup cooked rice 1 teaspoon coarsely chopped fresh thyme leaves 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 1 ounce freshly grated Parmesan (1/4 cup, tightly packed) Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature. 4 garlic cloves, minced
2 teaspoons minced ginger ½ teaspoon red pepper flakes 1 star anise, broken in half 2 teaspoons soy sauce (more to taste) 2 tablespoons dry sherry 2 tablespoons peanut or canola oil 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds 1 medium carrot, cut into julienne Salt to taste 2 tablespoons minced chives, Chinese chives or cilantro Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and sherry in another small bowl. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles. Time: 30 minutes
Yield: 4 servings This light and quick sauce makes great use of our peppery arugula. Omit the tuna for a veggies-only version! 12 ounces linguine 3 tablespoons olive oil 3 garlic cloves, thinly sliced (or use garlic chives! Add them at the end with the parsley!) ½ teaspoon red-pepper flakes, plus more for serving if desired 3 tablespoons capers, rinsed well if salt-packed 5 ounces arugula or other young greens, such as pea shoots or kale 1 (6-ounce) jar oil-packed Italian tuna, drained and flaked ¼ cup chopped parsley, plus more for serving if desired Black pepper Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water. While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until capers begin to brown slightly, about 1 to 2 minutes. Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper. Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired. 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: 45 minutes
Yield: 10-12 spring rolls 1 bunch collard greens, stems carefully removed 1 English cucumber, julienned 1-2 carrots, shredded 1 bell pepper, thinly sliced 2 cups salad mix, chopped Cilantro, mint, and basil, finely chopped 2 cups cooked protein of your choice, tofu, chicken, etc. Mae ploy chili garlic sauce (for dipping) Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside. Lay out one collard leaf, with the cut stem area to the side. To the bottom third of the wrapper add a small handful of salad mix and herb and layer carrots, bell peppers, cucumber, and 2-3 pieces of protein on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Place seam-side down on a serving platter. Repeat until all fillings are used up or you run out of collards – about 10--12 spring rolls total. Serve with Mae Ploy or a peanut sauce. 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. |
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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