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3 cups finely chopped onion (slightly more than 1 pound onions)
1 tablespoon red wine vinegar or sherry vinegar 3 tablespoons extra virgin olive oil Salt to taste 2 garlic cloves, minced 1 tablespoon fresh thyme leaves 8 eggs Salt freshly ground pepper 2 tablespoons low-fat milk Place the chopped onions in a bowl, cover with water and add the vinegar. Soak for one hour or longer. Drain, rinse and dry on paper towels. (Note: This step is optional, but the onions will be milder if you do it.) Heat 2 tablespoons of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the onions. Cook, stirring often, until tender, about five minutes. Add a generous pinch of salt, the garlic and the thyme. Continue to cook, stirring often, until the onions are lightly colored but not browned, about five more minutes. Remove from the heat, and allow to cool slightly. Beat the eggs in a large bowl. Stir in the salt (about ½ teaspoon), pepper, milk and onions. Clean and dry the pan. Return to the burner, and set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt 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 frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, heat the broiler. Uncover the pan, and place it under the broiler, not too close to the heat, for one to three minutes. Watch very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
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1 spring onion bulb, minced
2 TBSP white wine vinegar 2 heaping tsps Dijon mustard 1/4 tsp sea salt 1/2 tsp coarse ground black pepper 1 cup extra virgin olive oil In a jar with a tight lid, shake spring onion, vinegar, and mustard until well blended. Add salt and pepper and shake again. Add olive oil 1/3 cup at a time, shaking between each addition. Taste and adjust seasoning if needed. ** You can also try roasting the onion before hand or using leftover grilled onions!** 2 bunches Swiss chard, stems and leaves separated and washed thoroughly Salt 2 tablespoons extra virgin olive oil 2 spring onions, with green parts chopped 2 large garlic cloves, minced or pressed ¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano 3 large eggs, beaten 8 ounces feta cheese, crumbled Freshly ground pepper 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra- virgin olive oil, combined, for brushing Bring a large pot of generously salted water to a boil while you stem and wash the greens. Chop the stems very finely and set aside. Fill a bowl with ice water. When the water comes to a boil, add the leaves and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions and chopped chard stems. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 2 eggs
½ cup vegetable or canola oil (plus more for brushing the waffle iron) 1 ½ cups whole milk 1 teaspoon sesame oil 1 ¼ teaspoon salt ½ teaspoon sugar 2 cups all-purpose flour 1 tablespoon baking powder ⅛ teaspoon five spice powder ⅛ teaspoon Sichuan pepper powder ⅛ teaspoon fresh ground white pepper 1 ⅔ cups finely chopped spring onions ⅓ cup toasted sesame seeds Note: Toast the sesame seeds in a pan and cool completely before adding them into the batter; we like to toast sesame seeds even if the ones you buy are already toasted – it really makes a huge difference. Make sure you use a clean, dry pan for toasting your sesame seeds. Beat the eggs and oil together until well combined. Next, whisk in the whole milk, sesame oil, salt, sugar, flour, baking powder, five spice powder, Sichuan peppercorn powder, and fresh ground white pepper until just combined. Be careful not to overmix! Add the scallions and toasted sesame seeds to the batter, and mix until evenly distributed. Let the batter sit for 5 minutes. Heat your waffle iron to the highest setting, and once it’s hot, pour enough batter in to cover. Most waffle irons are non-stick and do not require any additional oil, but if you have an old cast iron one, you can brush the iron with some oil or melted butter, especially if you want an extra crispy waffle. How much batter you use for each sesame scallion waffle and the length of time the waffle needs to cook depends upon the waffle iron you are using, but you will know what to do after you make the first one. Most Belgian waffle makers can accommodate about ¾ cup of batter per waffle and will take 6 minutes to cook up a brown and crispy waffle. When the steam subsides, you can be pretty confident that your waffle is done. If you have a waffle iron that flips, flip it once after you have poured in the batter and once more halfway through the cooking – or about 3 minutes. Check your waffle after 6 minutes and let it cook longer if you like your waffles darker and crunchier. Flipping helps to release the steam from the batter makes your sesame scallion waffles crispier. You can make adjustments as needed according to your setup! Take the waffle out of the iron when done. Serve hot with this ginger dipping sauce! Dipping Sauce: 1½" piece ginger, peeled, thinly sliced 2 Tbsp. low-sodium soy sauce 2 Tbsp. unseasoned rice vinegar 1 tsp. chili oil 1 tsp. sugar Combine all ingredients, stirring until sugar is dissolved. Combining fried green tomatoes and breakfast, this frittata is tart but creamy. A little time consuming!
1 pound green tomatoes Salt freshly ground pepper to taste Cornmeal for dredging 3 tablespoons extra virgin olive oil 1/4 cup finely chopped onion 2 garlic cloves, green shoots removed, minced 1 tablespoon slivered fresh basil 1 tablespoon snipped chives 8 large eggs 2 tablespoons low-fat milk Core the tomatoes and slice half of them about ⅓ inch thick. Set aside. Peel the other half of the tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about ½ teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. 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 frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature. 1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste) 1/2 medium onion Salt to taste 1/2 cup roughly chopped cilantro 1/4 to 1/2 cup water, as needed (optional) Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender). Add the remaining ingredients to the blender or food processor, and blend to a coarse puree. Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands. Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made. 1 pound okra (trimmed into 1 1/2-inch pieces lengthwise) 1 tbsp vegetable oil (divided) 1 tsp cumin seeds 1 medium onion (finely diced) 2 medium tomatoes (finely diced) 2 cloves garlic (minced) 1/2 inch ginger (minced or julienned) 1 green chili pepper (like jalapeno or serrano, minced, optional) 1 tbsp coriander powder 1/2 tsp turmeric 1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste) Juice of one lemon 1/2 tsp garam masala Salt to taste 2 tbsp cilantro (finely minced, for garnish) • Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside. • Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes. • Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. • Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top. • Sprinkle on the cilantro and serve hot. Serve with a side of salsa!!
3 medium bell peppers, thinly sliced (preferably at least one red and one yellow) 1 medium yellow onion, sliced 1/2 cup extra-virgin olive oil, plus more as needed 2 teaspoons kosher salt, plus more as needed 1 tablespoon chopped fresh sage 4 thyme sprigs 2 (14- to 16-ounce) cans black beans, drained 1 cup canned diced tomatoes with their liquid 1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce 2 large garlic cloves, finely grated or minced 1 teaspoon dried oregano 3/4 teaspoon ground cumin 8 (6-inch) corn tortillas 1 lime Sliced avocado, for serving Crumbled queso fresco or grated white Cheddar, for serving (optional) Chopped cilantro leaves, for serving Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, ¼ cup oil, ½ teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so. On a separate rimmed sheet pan, toss together beans, tomatoes, ¼ cup oil, chipotle chile and sauce, garlic, oregano, ½ teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes. Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it’s O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot. To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 ½ teaspoons salt, and remaining ¼ teaspoon cumin. Cut naked lime into wedges. To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste. 6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper 1 tablespoon canola or vegetable oil 1 tablespoon extra virgin olive oil 1 large onion, cut in half lengthwise and then sliced across the grain 2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional) 3 to 4 garlic cloves, thinly sliced 1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced 1 28-ounce can chopped tomatoes with juice, pulsed in a food processor Pinch of sugar inse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard. Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes. Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles. 1 small onion, chopped
1-2 hot or sweet peppers, seeded and chopped 2 garlic cloves 1-2 potatoes, diced ((Any other veggies you want to add, just cut to a similar size!)) 1 cup cooked quinoa 2 eggs 1 tsp cumin One of the things I've been doing is fried quinoa (basically a veggie fried rice but with quinoa) My favorite version is onion, hot peppers, garlic, potato, squash and kale (frozen from earlier in the year) - all diced small and sauteed. Then throw in about a cup of cooked quinoa, a couple eggs and about 1tsp cumin powder and stir a bunch. Usually we eat it as a main dish topped with salsa (fresh made or from a jar) and cheese/yogurt. |
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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