1 store-bought or homemade pie crust
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick 3/4 teaspoon kosher salt, divided 1 cup finely chopped sweet onion 1/2 tablespoon unsalted butter 1 1/2 cups grated sharp cheddar (about 4 ounces) 1/2 cup mayonnaise 1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme 1 teaspoon mild hot sauce 1/2 teaspoon freshly ground black pepper Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes. Position rack in bottom rung of oven and preheat to 350°F. Line a 9” pie pan with your crust. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes. Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more. Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool. Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth. Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing. This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It’s taken directly from her website, http://www.triciaontrack.com. Visit her site for other healthy recipes and tips!
2 pounds of carrots, peeled and grated 1 small green apple, peeled, cored, and grated 2 Tbsp raw pumpkin seeds 1 heaping Tbsp whole grain Dijon mustard 3 lemons, juiced (approximately 3-4 Tbsp) 1 Tbsp lemon zest 1 clementine, juiced (approximately 1 Tbsp) 3 Tbsp extra virgin olive oil 3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried) 1 small shallot, minced (approximately 3 Tbsp) 1/2 tsp cayenne pepper (optional) Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired) Directions 1. Mix together the grated carrots, grated apple, and pumpkin seeds in a large bowl. 2. Whisk together the remaining ingredients in a separate bowl. 3. Add dressing to the carrot mixture and stir to combine. Notes Can be served as a side dish or added to a larger salad. Top with additional pumpkin seeds to add crunch and increase protein/healthy fats. Store in the refrigerator for 5-7 days. Nutritional information (approximate, per 1/2 cup): calories: 89 protein: 1 g carbohydrates: 7 g fiber: 1.5 g fat: 7 g Broiling the eggplant prevents it from becoming soaked with oil, and, you can do more in one batch!
2 globe eggplants or 4 Japanese eggplants 2 garlic cloves, finely minced 1 chile pepper, finely minced (or 1 tsp crushed red pepper flakes) 1⁄2 inch fresh ginger, grated 1 green onion, chopped 1 TBSP soy sauce 1 TBSP balsamic vinegar 1⁄2 tsp brown sugar Heat oven to broil, and line a sheet pan with foil. Cut eggplants into 1” pieces and toss with olive oil and salt and pepper. Broil on top rack for 5 minutes, stir, and broil for another 3-5 minutes, or until eggplant meat is golden browned and soft. In a pan, heat 1 TBSP oil over high. Add garlic, chile peppers, ginger, and green onion. Stir until fragrant, about 1 minute. Add eggplant to pan, and stir fry for another minute, then add soy sauce, vinegar, and sugar, and stir to combine. Cook for another minute, and serve with rice and chopped cilantro or thai basil. This potato salad is a game changer for your 4th of July cookout. So fresh!
1⁄2 lb green beans trimmed 3 pounds baby potatoes cut into bite sized chunks 1⁄4 cup fresh ginger, peeled and grated 2 TBSP sweet onion, finely chopped 1 cup mayonnaise Juice from 1⁄2 lemon 1 cup cilantro or parsley Salt and pepper to taste Fill a large pot with water and bring to a boil. Also prepare a large bowl of ice water and set aside. Cut green beans into 1” pieces and put into boiling water until crisp-tender, about 4 minutes. Drain and immediately place beans into ice water to stop cooking. Once beans are cold, drain again and set saide. In the same pot, bring more water to a boil. Once boiling, add potatoes, and cook until tender, about 20-25 minutes. Drain, shaking colander to remove as much water as possible, and add to green beans. Cover and refrigerate at least 1 hour. While cooling potatoes and beans, add ginger, onions, mayonnaise, lemon juice, salt and pepper to blender and puree until smooth. After potatoes and beans have cooled, pour mayonnaise mixture on top and stir to combine. Finely chop your herb of choice, and combine. Refrigerate for another 2 hours, serve. Beautiful, simple, and easy.
2 TBSP olive oil 6 cups summer squash or zucchini, cubed 1 large onion, chopped 3 cloves of garlic, chopped Salt and pepper to taste 1 tsp smoked paprika 2 cups vegetable broth 1⁄2 cup heavy cream 1 TBSP basil, chopped In a large saucepot, heat olive oil. Sautee the squash, onion and garlic until soft, about ten minutes. Season with salt, pepper, and smoked paprika and cook for another 1-2 minutes. Add vegetable broth, bring to a boil and reduce to a simmer for 15-20 minutes, or until squash is very soft. In batches, transfer mixture to a blender and blend until very smooth. Be careful when putting hot liquids into the blender, do it in small batches and leave a little gap for steam to escape, and cover with a towel. Once all of the soup is blended, stir in heavy cream. Adjust seasonings as needed, and top with chopped basil. 4 large purple eggplants
1/2 red onion 1 clove garlic, crushed 125 ml olive oil (1/2 cup) 4 tablespoons lemon juice sea salt and freshly ground pepper to taste 3 tablespoons fresh parsley, chopped Start by baking the eggplants in a preheated oven at 400F. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some holes on the eggplants, place on a tray and bake for about 1 hour. Alternatively for a quicker version, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes, until tender. Let the eggplants cool, then scoop the pulp out from the skins and dice the pulp. Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Chill in refrigerator to let flavors develop. 1⁄2 cup yogurt
2 teaspoons fresh lemon juice 1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion powder 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1 pound green beans, trimmed 1 sweet onion, sliced 1 pint cherry tomatoes, halved 1⁄2 cup thinly sliced fresh mint leaves Whisk yogurt, lemon juice, garlic powder, onion powder, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Cook beans in a large pot of boiling salted water until just tender, about 3 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl. Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve salad drizzled with buttermilk dressing and topped with mint. 1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good) 1/3 cup sugar (optional) 1 to 2 teaspoons salt 2 cups sliced cucumbers 1 sliced onion or green onion (about 1/2 cup) In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking. Let the mixture rest in the fridge until you are ready to eat. You can also add fresh dill, parsley, or even mint! 1 medium spring onion, peeled and thinly sliced
3 tablespoons white wine vinegar sea salt and ground black pepper, to taste 1 1⁄2 lbs mini potatoes 1 tablespoon capers 1 teaspoon grainy mustard 1⁄3 cup extra virgin olive oil 1⁄2 cup cooked white beans (I like to use canned garbanzo beans) 1 stalk celery, fine dice 1⁄2 lb green beans, ends trimmed 4 radishes, thinly sliced 1⁄4 cup finely sliced chives or spring onion greens 1⁄4 cup finely chopped flat leaf parsley Mince or finely slice the onion with a mandoline. Transfer onions to a large bowl and cover with the vinegar. Add some salt and pepper and stir. Make sure that the onions are covered in vinegar. Set aside to soften for at least 5 minutes. Place the potatoes in a medium saucepan and cover them with water. Place the saucepan on medium-high heat and bring the potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 13-16 minutes. Using a slotted spoon, transfer cooked potatoes to a plate or bowl and allow them to cool slightly. Reserve the cooking water. To the bowl with the shallots, stir in the capers and mustard. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing. Once you can handle the potatoes, cut them into quarters and place them in the bowl with the shallot dressing. Add the white beans and celery to the bowl as well. Stir to combine and set aside. Bring the saucepan of water back up to a boil and add a pinch of salt. Cut the green beans into bite-sized pieces and add them to the saucepan. Boil vegetables until tender, about 3-4 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process. Dry the green beans with a kitchen towel and add them to the bowl with the potatoes, white beans etc. Add the radishes, chives, and parsley as well, and toss everything to combine. Check the salad for seasoning and add more salt and pepper if necessary. Serve immediately or store in a sealed container in the refrigerator for up to 3 days. 2 flour tortillas
1⁄2 cup Monterey Jack cheese 3 cloves garlic 1⁄4 cup micro-greens (any kind) 1 summer squash 2 tsps Mexican Spice Blend (Equal parts: Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano) In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, squash and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan. Place the tortillas on a clean, dry work surface. Sprinkle 1⁄4 of the Monterey Jack cheese onto 1 side of each tortilla; season with salt and pepper. Top with the cooked squash and remaining Monterey Jack cheese, and the microgreens. Fold each tortilla in half over the filling. In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Transfer to a cutting board, and cut into fourths. Serve with some sour cream! |
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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