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. 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. Yield: 4-6 servings
Time: 20 minutes 1 bunch Tuscan kale, trimmed and finely shredded/sliced 2 stalks celery, thinly sliced 2 small-medium beets, peeled and cut into thin matchsticks 1 bunch carrots, peeled and cut into thin matchsticks 1 apple, cored and thinly sliced 1/2 small red onion, sliced into little slivers salt and pepper dressing ingredients: 1 clove of garlic, peeled 1 tsp ground cumin 1 tsp prepared mustard (Dijon, stoneground, etc) 1/3 cup tahini juice of 1 orange (a generous 1/4 cup) honey to taste 1-2 tbsp extra virgin olive oil salt and pepper In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside. Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside. Pour the dressing onto the salad and toss it up. Garnish with parsley. 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. 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. 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! 6 medium size sweet bell peppers
2 tablespoons extra virgin olive oil 1 1/2 pounds all-white-meat ground chicken Salt and freshly ground black pepper 1 small onion, finely chopped 2 cloves garlic, minced 1 roasted red bell pepper, minced 1/2 cup golden raisins, chopped 2 teaspoons sweet paprika 3/4 cup dry sherry 30 ounces tomato sauce, divided (canned or homemade!) 1/2 cup flat leaf parsley leaves, chopped 1/2 cup slivered almonds, toasted 2-3 cups cooked rice 2 cups Manchego cheese, shredded Pre-heat oven to 375°F. Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper, just enough to even them off so that they sit standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak. Heat a large nonstick skillet over medium-high heat and add two tablespoons oi. Add the chicken 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, roasted peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about five minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine. Pour the remaining 1/2 can of tomato sauce into an ovensafe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture. Top with a little Manchego cheese. Fill with more chicken and rice mixture, then add a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes. 1 Tbsp (15 ml) coconut or olive oil
1/2 of 1 large yellow onion, chopped 3 cloves garlic, diced 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups) Healthy pinch each salt and pepper 2 cups (480 ml) veggie stock + 2 cups water (480 ml) 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor) 2 tsp chili garlic sauce (use less for less spice) OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce (NOT LISTED: Coconut or Olive Oil for sautéing) Heat a large pot over medium heat. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease). Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.) Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if youhave it. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat. |
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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