½ pounds new potatoes
Kosher salt ¼ cup vegetable oil 1 onion, diced 1 bell pepper, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped 2 tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 4 cups chopped tomatoes (or sub 1 28oz can of crushed tomatoes) ¼ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, about 20 minutes. Drain. When just cool enough to handle, slice into 1/2-inch-thick rounds. While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add ginger, garlic, cumin, garam masala and coriander; cook 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, until most of the liquid has evaporated, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Heat oven to 375 degrees. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes, depending on how much the potatoes and sauce cooled before baking. Serve garnished with herbs. 2 large cucumbers
2 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 1/2 lemon (optional) 1 c. crumbled feta 1 c. halved cherry tomatoes 1/2 c. halved kalamata olives 2 tbsp. chopped dill FOR THE DRESSING 1/4 c. extra-virgin olive oil 2 tsp. red wine vinegar 1 tsp. dried oregano Red pepper flakes Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture. Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing. Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes. In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing. Yield: 4-6 servings
Time: 20 minutes This recipe idea came from one of the volunteers at the Richmond Hostel. Instead of using hard to find green papaya, shredded zucchini is subbed in for the bulk of this delicious riff on a papaya salad. 1 large or 2 small cloves garlic, peeled ¼ teaspoon salt 1 tablespoon dry-roasted salted peanuts, more for garnish 2 fresh bird chilies or serrano chilies, sliced ½ teaspoon raw sugar or white sugar 1 tablespoon dried shrimp (optional) 2 tablespoons fresh lime juice 1 to 2 tablespoons fish sauce (nam pla), to taste 2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped ½ pound green beans, trimmed and cut into 1 1/2-inch lengths (optional) 1 small to medium green zucchini, julienned on a mandolin or by hand In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups. Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve. 1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish 3 medium garlic cloves 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided 1/2 cup grated Parmesan 1 large eggplant, cut into 8 1/2-inch rounds 1 teaspoon sea salt 2 large heirloom tomatoes, cut into 4 slices each 4 slices (4 ounces) fresh mozzarella 1 tablespoon balsamic vinegar In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks. 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. Use this recipe all summer. TIP: Pour cooled sauce into zipper storage bags and pop in the freezer for use in the tomato-less winters.
5 pounds tomatoes 3⁄4 teaspoon salt 2 tablespoons olive oil 1 tablespoon tomato paste 1 garlic clove, halved 1 basil sprig 1 bay leaf Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer. Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen. 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. Instead of soup cups, you can make cute cucumber shot glasses to serve the soup in as a great cocktail party appetizer. Just cut 4” thick slices from your cucumbers, hollow out the seed part (but leave some for the bottom!), and voila!
4 medium cucumbers, peeled, seeded, and coarsely chopped 2 garlic cloves, chopped 4 cups chicken stock or broth 4 cups sour cream (or plain Greek yogurt) 2 TBSP white wine vinegar Salt and pepper to taste Garnish: chopped cherry tomatoes, thinly sliced green onions, fresh basil In a blender, combine cucumbers and garlic, cover and blend until vegetables are pureed. In a large bowl, combine puree with stock, sour cream, wine vinegar, salt and pepper, blending well. Cover and chill thoroughly. Spoon into chilled soup cups or mugs and arnish each with tomatoes, green onions, and basil. If you have a juicer, this is even easier. Just juice the tomatoes, celery, and parsley and continue with the recipe. Adjust seasonings as you like!
6 pounds ripe tomatoes, coarsely chopped 6 celery ribs, coarsely chopped 2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch) 2 tablespoons fine sea salt, divided 2 1/2 to 3 tablespoons bottled horseradish 2 1/2 to 3 teaspoons Tabasco 2 1/2 to 3 teaspoons fresh lemon juice Lemon wedges for rims of glasses 16 ounces (2 cups) ice-cold vodka Garnish: anything pickled! Okra, green beans, caper berries, etc. Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice. Assemble drinks: Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice. 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. |
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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