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.
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
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
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.
Serve with freshly chopped basil and sour cream or greek yogurt, if desired
These are so tasty mixed with pasta or polenta. Save the juices in the pan, and use them instead of water in your next batch of rice.
2 baskets sweet cherry tomatoes (can use a mixture of colors)
Salt to taste
A couple of pinches of sugar
3 tablespoons extra virgin olive oil
Balsamic glaze (optional)
Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
Arrange the tomatoes on a platter. Drizzle balsamic decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.
Use up your leeks, carrots, and celery with this absolutely delicious chicken recipe. If you feel weird about the loose coriander seeds, you can use ground or put the seeds into your spice bag in with the other herbs.
¼ cup all-purpose flour
2 thyme sprigs
1 rosemary sprig
1 whole clove
1 whole chicken, cut into 8 pieces, rinsed and patted dry
1 ½ teaspoons kosher salt
1 ½ teaspoons ground black pepper
¼ cup (4 tablespoons) extra virgin olive oil
4 large leeks, halved lengthwise, cleaned and thinly sliced crosswise
3 tablespoons chopped fresh sage
1 pound carrots, peeled, trimmed and cut into 1 1/2-inch chunks
1 celery stick, diced
3 garlic cloves, thinly sliced
2 teaspoons whole coriander seeds
1 cup dry white wine
About 2 cups chicken stock
1 to 2 tablespoons grainy Dijon mustard, to taste
2 tablespoons chopped fresh parsley or celery leaves, for garnish
Buttered noodles, for serving (optional)
Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth.
Season chicken pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of chicken pieces) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
Transfer rabbit pieces to a serving platter. If the liquid seems too thin, place the pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over chicken. Garnish with parsley and celery leaves and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.
¼ cup grated or finely chopped red onion (optional)
2 to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
2 to 3 tablespoons buttermilk
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
½ teaspoon ground lightly toasted cumin seeds
Salt and black pepper
1 pound carrots, peeled and grated
¼ cup finely chopped flat-leaf parsley
3 tablespoons capers, rinsed and coarsely chopped
Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).
Great for sandwiches, potato salad, or just serving alongside a grilled dinner! Add hot peppers if desired.
2 teaspoons extra-virgin olive oil
4 medium red bell peppers, diced
1 medium red onion, diced
Coarse salt and ground pepper
1/2 cup red-wine vinegar
1/4 cup sugar
1 1/2 teaspoons white vinegar
In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.
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.
Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!
FOR THE DOUGH:
2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough
1 teaspoon kosher salt
1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes
1/2 cup/120 milliliters ice water, plus more as needed
Egg wash (1 large egg mixed with 1 tablespoon water)
FOR THE EGGPLANT-TOMATO FILLING:
1 medium eggplant (about 1 pound/455 grams)
2 tablespoons olive oil
1 small onion, diced (about 1/2 cup/115 grams)
Kosher salt and ground black pepper
1/2 cup/115 grams strained diced tomatoes (from a can)
1/4 cup/25 grams grated Parmesan, plus more for topping
1 large egg, beaten
2 teaspoons all-purpose flour
If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside.
Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper.
If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour.
If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour.
Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough.
Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown.
FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
FOR THE RATATOUILLE
1 large eggplant 1 1/2 pounds cut into 1-inch chunks
3 small zucchini 3/4 pound, cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil
For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.