1 pound boneless skinless chicken breasts
1/4 cup extra virgin olive oil
4 cloves garlic, minced or grated
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon cayenne
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
zest and juice of 1 lemon
kosher salt and pepper
2 red bell peppers, sliced
1 zucchini or yellow summer squash, chopped
1 cup cherry tomatoes
3/4 cup white wine, Such as Pinot Grigio or Sauvignon Blanc
1. Toss the chicken with 2 tablespoons olive oil, garlic, paprika, onion powder, cayenne, parsley, basil, lemon juice, and lemon zest. Season generously with salt and pepper.
2. Add the remaining 2 tablespoons olive oil and chicken to the pan and sear on both sides until golden, about 5 minutes per side. Add the peppers and zucchini and cook another 5 minutes. Next add the tomatoes, shake the pan and cook for 1 minute. Reduce the heat to medium low and pour in the wine. Simmer the chicken for 10-15 minutes until cooked through. 4. Serve the chicken topped with feta. Drizzle any remaining pan sauce overtop, and top with basil. EAT!
From our Richmond CSA member Shelley Jones!
1 onion, sliced into rings
2 tablespoons butter, divided
2 cups summer squash, thinly sliced
2 cups red potatoes, thinly sliced
4 ounces gorgonzola (goat cheese, gruyere or your favorite soft cheese)
½ cup half & half
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
½ cup parmesan cheese, shredded
½ cup panko breadcrumbs
(baby George approved)
3 TBL chopped Garlic scapes (or 2 cloves)
1/2 cup chopped onion
4 cups squash (any kind) sliced thin
1/4 cup chopped basil (divided in 2)
1 sleeve crushed saltines (breadcrumbs would also work)
1/2 cup melted butter (divided in 2)
1 cup shredded "pizza mix" cheese
1/4 cup parmesan
3/4 cup milk
(optional 1 cup chopped greens of choice)*
Preheat oven to 400 degrees.
In a large saute pan add a little oil, the garlic, onion, squash, and half the basil. Cook over med heat just until squash is tender and has released it's excess water. Remove from heat and set aside.
In a large bowl mix the rest of the basil, saltines, 1/4 cup of the melted butter, and all the cheeses. Remove 1/2 of this mixture and set aside for topping.
To the remaining cracker mix in the large bowl add the eggs and milk. Stir to combine. Add the sautéed squash mix and the remaining 1/4 cup melted butter. Mix well to combine everything.
Place in a 9 x 9 casserole (or whatever size you have, I actually use a 9" spring form pan and it works great). Top with saved cracker mixture and bake for 25 min or until top is golden brown.
*For an added nutrient boost/if you have some greens you need to use up, I like to add chopped kale or chard to this recipe. Chop greens and add about a cup when you are sautéing the squash.
1 large yellow onion, chopped
3 small sweet pepper diced
3 carrot, chopped
6 large garlic cloves, minced
1 tsp smoked paprika
1 tsp coriander
1 tsp marjoram
1 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
2 small eggplants cubed
2 small squash (zucchini or yellow) cubed
2 bay leaves
1 mixed tomato qt or 3-4 large tomatoes chopped
In a casserole pot (or just a regular large pot) over medium heat, place enough oil to just coat the bottom. Add the onion, sweet pepper, carrot, and garlic. Let cook until fragrant. Stir in salt to taste plus the herbs and spices. Add/subtract/substitute herbs and spices to taste or for what you have on hand (ie: sweet paprika instead of smoked, or oregano instead of marjoram). Add the eggplant, squash, tomatoes, and bay leaves. Stir and bring to a bubbly almost boil. Reduce heat to low and let simmer until eggplant and squash are nice and soft. Keep an eye on it while simmering, stir occasionally and add a little liquid if it starts to get too dry (water, chicken broth, veg broth, wine, water+boullian, all good liquid options).
If desired, top with a mint and cucumber tzatziki-esk sauce (peeled/seeded/chopped cucumber, mint, plain yogurt, salt, pepper). Serve with buttered crusty toast, would be great with Sub Rosa toast or toasted pita. Could be made with any type of bean or served over rice instead of toast for a GF option.
Eggplant can easily be subbed for the squash here, or use both!
1 5.3 ounce container Greek Yogurt
Juice from 1/2 lemon
1 cucumber, peeled and shredded
1 tablespoon minced Italian parsley
Pinch of salt
4 pita pockets
2 to 3 summer squash, ends trimmed and sliced lengthwise
2 cucumbers, peeled and diced
1 pint of cherry tomatoes, halved
Juice from 1 lemon
Pinch of crushed red pepper
1 tablespoon minced Italian parsley
1 teaspoon minced mint
To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros.
Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita.
To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint.
Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt.
To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired.
3 medium summer squash or zucchini, cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup roasted nuts (I love pecans, but almonds would be yummy too!)
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided (any herb would do the trick, like basil or dill or cilantro!)
1 small garlic clove, finely grated
2 Tbsp. Apple cider vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ cup feta cheese
Flaky sea salt
Preheat oven to 450. Toss squash with olive oil, salt and pepper. Roast on bottom rack for about 10 minutes, flipping halfway through. Squash should be golden brown in spots and tender. Set aside and let cool while making dressing.
Crush 3 mint (or other herb) sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and nuts over squash. Drizzle generously with oil and sprinkle with sea salt.
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.
These make an amazing breakfast on the weekend!
2 tablespoons extra virgin olive oil
1 onion, finely chopped (use any leftover onion parts!
1 ½ pounds zucchini or other summer squash, diced
2 garlic cloves, minced (I still had some garlic scapes that I used up)
1 to 2 chilis, minced (omit if you don’t like heat!)
Salt to taste
Freshly ground pepper
8 eggs, beaten
Roughly chopped cilantro
Sour cream (optional)
Avocado, sliced (optional)
10 warm corn tortillas
Heat a heavy skillet over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve with sour cream and avocado.
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.
This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
3/4 cup short-grain brown or white rice, rinsed
1 ½ cups water
1 pinch sea salt
VEGGIES + EGG
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
2 stalks green onion, sliced on an angle
2 cloves garlic, minced
2 Tbsp soy sauce
2 large eggs
2-4 Tbsp Korean Gochujang Sauce
Toasted or raw sesame seeds (optional)
To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside.
While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables.
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.