Use any and ALL herbs that you have!! Dill, basil, mint, parsley, cilantro, anything!
2 tablespoons neutral oil (like grapeseed or corn) 3 green parts of spring onion, chopped 1 tablespoon minced garlic 1 1/2 cups rice, preferably basmati 2 1/2 cups vegetable or chicken stock or water, or more as needed Salt black pepper 1 1/2 cups chopped fresh parsley 1 1/2 cups chopped fresh cilantro 3/4 cup chopped fresh chives 3/4 cup chopped fresh mint Zest of 1 lemon Put the oil in a deep skillet or large saucepan over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil. Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce. Make this vegan friendly by either subbing a smoky olive oil or using vegan butter. If you haven’t ever been to Olive Oil Taproom, they have an olive wood smoked olive oil that would be KILLER for this.
3/4 pound slab bacon, diced into cubes 4 medium-size white or Spanish onions, peeled and diced 1 1/2 teaspoons mustard seed 2 1/2 tablespoons dark brown sugar 1/4 cup balsamic vinegar Kosher salt and freshly ground pepper Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes. Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.) Taste the jam, and add salt and pepper if necessary. Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week. 4 tablespoons unsalted butter
1 pound onions, peeled, halved and thinly sliced Kosher salt and black pepper 2 teaspoons sherry, red-wine or white-wine vinegar (optional) 4 ounces Gruyère cheese, grated 4 slices bread, cut no wider than 1/2-inch thick In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary. Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently. In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately. Ingredients
4-5 small cucumbers, peeled if desired 1 large spring onion 3-4 dill sprigs 1/3 cup sour cream (regular or vegan) salt pepper Slice cucumbers and spring onions (green and white parts!), then finely chop dill. Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed. From Salad Samurai by Terry Hope Romero (slightly adapted)
Ingredients Deviled Caesar Dressing ½ cup unroasted cashews ½ cup hot water 1 roasted red pepper 2 tsps sweet paprika (I have used smoked for a deeper flavor!) ½ tsp cayenne pepper 2 TBSP freshly squeezed lemon juice 1 TBSP olive oil 3 cloves garlic, peeled 2 tsp white miso 1 TBSP Dijon mustard (whole grain works as well) Kale Salad 6 cups kale (of any kind!) destemmed and torn into bite size pieces 2 cups croutons (homemade or store bought) ½ cup thinly sliced red onions massaged with 1 TBSP fresh lime juice and a pinch of salt Preparation Soak the cashews I the hot water for 30 minutes, until tender. Pulse the cashews and soaking water in a blender along with the rest of the dressing ingredients until smooth. Cover and chill the dressing for at least 10 minutes. When ready to serve, toast the dressing with the kale and croutons in a large bowl until completely coated. Transfer to serving plates and garnish with the pickled onions, and a sprinkling of paprika. After four years of hearing of this wonderful soup from Douglas, we have obtained the recipe! Please enjoy this delicious soup on the dreary days coming up this week. I’ve separated out the list of ingredients, but left the recipe exactly how I received it for authenticity!
INGREDIENTS 1 large onion, or three spring onions, diced 1 TBSP butter 1 lb potatoes, peeled and sliced 2 quarts (8 cups) water (you could trade in a broth or stock here) 1 TBSP salt 2 bunches of radish leaves 4-6 TBSP heavy cream or 2-3 TBSP butter Fresh parsley or chives for serving PREPARATION Dice a large onion and sauté in 1 tablespoon of butter. Add 1 pound of peeled sliced potatoes,2 quarts of water and 1 tablespoon of salt. Simmer for 40 to 50 minutes until potatoes are tender. Mash the vegetables with a fork or pass the soup through a food mill. Reheat to a simmer and add 2 bunches of radish leaves. Simmer for 10 to 15 minutes. Off heat and just before serving, stir in 4 to 6 tablespoons of heavy cream OR 2 to 3 tablespoons of butter. Pour soup into bowls and decorate with 2 to 3 tablespoons of minced parsley OR chives. INGREDIENTS
Salad: 1/3 cup slivered almonds 4 cups (1/2 pound) coarsely shredded Napa cabbage 6 ounces snow peas, sliced into half-inch slices on the diagonal 2/3 cup thinly sliced radishes 2/3 cup thinly sliced green onions (including greens) 2/3 cup lightly packed chopped cilantro Dressing: 1 tablespoon plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned) 1 tablespoon sugar 1 tablespoon soy sauce 1/2 clove peeled and minced garlic (about 1/2 teaspoon) 1/4 teaspoon toasted sesame oil 1/4 teaspoon ground ginger 1/8 teaspoon cayenne powder 1/2 cup mayonnaise PREPARATION Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture. 5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped 3 garlic cloves, thinly sliced 1 Tbsp. tomato paste 2 cups cherry tomatoes or chopped large tomatoes ¼ tsp. freshly grated nutmeg (optional) 1 cup arborio or carnaroli rice Kosher salt 2 Tbsp. unsalted butter 2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving Freshly ground black pepper Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use. Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes. Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes. Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil. 1 lb. ground lamb
1 onion, diced 3 garlic cloves, minced 2 carrots, grated 2 sticks of celery, finely chopped 3 tomatoes, diced 1 cup red wine ½ cup golden raisins 1 TBSP smoked paprika ½ cup fresh parsley, chopped 2-3 cups cooked rice 6 large bell peppers, tops and seeds removed Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb 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, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine. Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture. Set in the baking dish and bake, uncovered, for 20-30 minutes. 1 head of celery, diced (if using store-bought, you may only need 4 stalks)
3-4 carrots, peeled and diced 1 onion, diced 3 cloves of garlic, minced ½ cup red wine 4 large tomatoes, diced 2 cups leftover shredded meat of choice ½ lb pasta (I love the wrinkly trumpets for holding the sauce) Cook pasta according to the package and set aside. In a large pan, heat 4 TBSP olive oil over medium heat. Add celery, carrot, onion and cook until the onions start to look translucent, about ten minutes, then add garlic for another minute. Pour in red wine, and cook, stirring, until the wine has mostly absorbed into the veggies, and the smell of alcohol has disappeared. Add in chopped tomatoes, stir, and let simmer until most of the tomato water has evaporated and sauce has begun to thicken. Then add in your leftover meat (or meat substitute!) and cook until warmed through. At this point, add in your pasta, and toss with the sauce, until all the pasta is coated. Serve topped with parmesan cheese and fresh 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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