|
6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil 3 garlic cloves, grated 3 tablespoons chopped parsley 2 teaspoons chopped thyme 1 teaspoon chopped rosemary 1 ounce grated Parmesan Salt and pepper 6 small sweet peppers, about 1 pound 6 ounces mild feta cheese Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside. Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with ½ ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves. Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish. An amazing dip or quick pasta sauce. Smear onto pizzas or eat with a spoon!!
1 1/2 pounds eggplant (1 large), cut into 1” cubes 2 tablespoons olive oil 1 medium onion, chopped 2 stalks celery, diced 3 large garlic cloves, minced 2 red bell peppers, diced Salt to taste 1 pound ripe tomatoes, finely chopped, or 1 14-ounce can crushed tomatoes (in puree) 3 tablespoons coarsely chopped Kalamata olives 2 tablespoons plus a pinch of sugar 3 tablespoons red wine vinegar freshly ground pepper to taste Preheat oven to 400. Cube the eggplant, toss with olive oil, and roast until golden, about 15 minutes. Remove from oven and let cool slightly. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and ½ teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste. Step 3 Add the tomatoes to the pan with about ½ teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature. 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! 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. Olive oil
1 large yellow onion, chopped 3 small sweet pepper diced 3 carrot, chopped 6 large garlic cloves, minced Kosher salt 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. From our market helper Tricia, who is also a health coach. For more healthy recipes or for healthy tips visit her website, http://triciaontrack.com/apps/recipe/
Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different. How to Peel a Tomato: 1. Fill a large pot halfway full of water and bring to a boil 2. Fill a large bowl with ice and water 3. Cut a small X on the bottom of the tomato 4. Drop tomato into the boiling water for 15 seconds 5. Move tomato to the ice water for 1 minute 6. Pat dry and peel! **Chop all vegetables into bite-sized/small-dice chunks Yields 8 servings Ingredients 3 pounds ripe tomatoes, peeled, seeded, and chopped 1 cup tomato juice (squeeze from the tomato leftovers or use bottled) 3 medium cucumbers, peeled, seeded, and chopped 1 red/orange bell pepper, chopped 1 roasted red pepper, peeled and chopped 1 small red onion, chopped 1 small jalapeno, seeded and chopped 2 heaping Tbsp minced garlic 3 Tbsp almond meal 1/3 cup extra virgin olive oil 2 limes, juiced 1 Tbsp balsamic vinegar 1 Tbsp Worcestershire sauce (can sub tamari) 1 tsp ground cumin 1/8 cup chopped fresh parsley sea salt and freshly ground black pepper, to taste Directions 1. Mix together all ingredients in a large bowl 2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds 3. Return to bowl and stir 4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds 5. Return to bowl and stir 6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree. 7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld. Notes Serve with freshly chopped basil and sour cream or greek yogurt, if desired 2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2-inch-thick rings 4 large eggs Coarse salt and ground pepper 2 teaspoons grated Parmesan In a large or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and serve! This recipe couldn’t be easier or more delicious. I also threw in a handful of padróns and you could add jalapeños for more spice.
1 pound fresh sausage links (I used the Jalapeño Cheddar from Mayor Meats!) 1 pound sweet or mild peppers (seeded and sliced into 2-inch strips if large) 1 pound cherry or grape tomatoes 4 garlic cloves, peeled and thinly sliced 2 onions, peeled and cut into 1/2-inch wedges 3 tablespoons extra-virgin olive oil Kosher salt and pepper Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer. Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
August 2021
Categories
All
|
RSS Feed