2 bunches Swiss chard, stems and leaves separated and washed thoroughly Salt 2 tablespoons extra virgin olive oil 2 spring onions, with green parts chopped 2 large garlic cloves, minced or pressed ¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano 3 large eggs, beaten 8 ounces feta cheese, crumbled Freshly ground pepper 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra- virgin olive oil, combined, for brushing Bring a large pot of generously salted water to a boil while you stem and wash the greens. Chop the stems very finely and set aside. Fill a bowl with ice water. When the water comes to a boil, add the leaves and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions and chopped chard stems. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 2 eggs
½ cup vegetable or canola oil (plus more for brushing the waffle iron) 1 ½ cups whole milk 1 teaspoon sesame oil 1 ¼ teaspoon salt ½ teaspoon sugar 2 cups all-purpose flour 1 tablespoon baking powder ⅛ teaspoon five spice powder ⅛ teaspoon Sichuan pepper powder ⅛ teaspoon fresh ground white pepper 1 ⅔ cups finely chopped spring onions ⅓ cup toasted sesame seeds Note: Toast the sesame seeds in a pan and cool completely before adding them into the batter; we like to toast sesame seeds even if the ones you buy are already toasted – it really makes a huge difference. Make sure you use a clean, dry pan for toasting your sesame seeds. Beat the eggs and oil together until well combined. Next, whisk in the whole milk, sesame oil, salt, sugar, flour, baking powder, five spice powder, Sichuan peppercorn powder, and fresh ground white pepper until just combined. Be careful not to overmix! Add the scallions and toasted sesame seeds to the batter, and mix until evenly distributed. Let the batter sit for 5 minutes. Heat your waffle iron to the highest setting, and once it’s hot, pour enough batter in to cover. Most waffle irons are non-stick and do not require any additional oil, but if you have an old cast iron one, you can brush the iron with some oil or melted butter, especially if you want an extra crispy waffle. How much batter you use for each sesame scallion waffle and the length of time the waffle needs to cook depends upon the waffle iron you are using, but you will know what to do after you make the first one. Most Belgian waffle makers can accommodate about ¾ cup of batter per waffle and will take 6 minutes to cook up a brown and crispy waffle. When the steam subsides, you can be pretty confident that your waffle is done. If you have a waffle iron that flips, flip it once after you have poured in the batter and once more halfway through the cooking – or about 3 minutes. Check your waffle after 6 minutes and let it cook longer if you like your waffles darker and crunchier. Flipping helps to release the steam from the batter makes your sesame scallion waffles crispier. You can make adjustments as needed according to your setup! Take the waffle out of the iron when done. Serve hot with this ginger dipping sauce! Dipping Sauce: 1½" piece ginger, peeled, thinly sliced 2 Tbsp. low-sodium soy sauce 2 Tbsp. unseasoned rice vinegar 1 tsp. chili oil 1 tsp. sugar Combine all ingredients, stirring until sugar is dissolved. Combining fried green tomatoes and breakfast, this frittata is tart but creamy. A little time consuming!
1 pound green tomatoes Salt freshly ground pepper to taste Cornmeal for dredging 3 tablespoons extra virgin olive oil 1/4 cup finely chopped onion 2 garlic cloves, green shoots removed, minced 1 tablespoon slivered fresh basil 1 tablespoon snipped chives 8 large eggs 2 tablespoons low-fat milk Core the tomatoes and slice half of them about ⅓ inch thick. Set aside. Peel the other half of the tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about ½ teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature. 1 cup all-purpose flour
1 1/2 teaspoons fine sea salt 1 1/2 teaspoons Cajun or Creole seasoning (optional) 2 cups panko breadcrumbs 1 cup buttermilk 3 large unripe (green) tomatoes, sliced into 1/4-inch-thick slices Nonstick cooking spray, for the tomatoes Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes. 1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste) 1/2 medium onion Salt to taste 1/2 cup roughly chopped cilantro 1/4 to 1/2 cup water, as needed (optional) Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender). Add the remaining ingredients to the blender or food processor, and blend to a coarse puree. Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands. Advance preparation: This will keep for a couple of days in the refrigerator but is best freshly made. You could easily use a crispy apple for this recipe, but Asian pears are so much better!!
4 cups very finely chopped or slivered kale (stemmed and washed) 2 tablespoons coarsely chopped toasted almonds 1 Asian pear, cored and cut in 1/4-inch dice 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice 2 tablespoons fresh lemon juice Salt to taste 1 very small garlic clove, puréed 5 tablespoons extra virgin olive oil 2 tablespoons freshly grated Parmesan Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Advance preparation: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. 1 tsp. kosher salt, divided, plus more
1 large sweet potato (about 1 lb.), halved lengthwise ½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional) ½ small red onion, thinly sliced ¼ cup apple cider, coconut, or unseasoned rice vinegar 3 Tbsp. extra-virgin olive oil, divided ½ lb. ground lamb (or beef, chicken or tempeh) 1 tsp. ground cumin ½ tsp. ground cinnamon 1 tsp. Aleppo-style pepper, plus more for serving 8 oz. wild mushrooms, sliced into ¼" slices ½ cup plain full-fat yogurt 2 Tbsp. fresh lemon juice ¼ cup mint leaves Preparation Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes. Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30. Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more. Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl. Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper. 1 pound okra (trimmed into 1 1/2-inch pieces lengthwise) 1 tbsp vegetable oil (divided) 1 tsp cumin seeds 1 medium onion (finely diced) 2 medium tomatoes (finely diced) 2 cloves garlic (minced) 1/2 inch ginger (minced or julienned) 1 green chili pepper (like jalapeno or serrano, minced, optional) 1 tbsp coriander powder 1/2 tsp turmeric 1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste) Juice of one lemon 1/2 tsp garam masala Salt to taste 2 tbsp cilantro (finely minced, for garnish) • Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside. • Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes. • Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. • Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top. • Sprinkle on the cilantro and serve hot. 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. |
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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