It’s a salad, of bread. Make it easier on yourself and use whatever bread you have on hand, and swap the ricotta salata for feta.
1½ pounds small beets, any color, scrubbed (about 10) ½ small red onion, thinly sliced 3 tablespoons white wine vinegar, plus more for serving Kosher salt ½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups) 4 tablespoons olive oil, divided, plus more for serving Freshly ground black pepper 1 large orange 4 ounces ricotta salata (salted dried ricotta), crumbled 1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint) Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly. Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside. Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside. Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid. Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld. Just before serving, fold in ricotta salata and herbs, drizzle with more oil and vinegar, and season with salt and pepper. This recipe comes from one of our Richmond CSA members, Laurene!
1 pound small beets (about 7 beets) 1/2 cup white vinegar 1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon black peppercorns 2 bay leaves Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves. A gorgeous color, this can be turned into a French 75 easily with the addition of gin and sparkling wine.
3 cups club soda 1½ cups fresh lemon juice 1 cup beet juice ⅔ cup simple syrup 2 tablespoons fresh ginger juice 8 ounces gin (optional) 8 ounces Prosecco (optional) Stir club soda, lemon juice, beet juice, simple syrup, and ginger juice in a large pitcher. Divide among glasses filled with ice; top each with 1 oz. gin and 1 oz. Prosecco, if desired. Use any and ALL herbs that you have!! Dill, basil, mint, parsley, cilantro, anything!
2 tablespoons neutral oil (like grapeseed or corn) 3 green parts of spring onion, chopped 1 tablespoon minced garlic 1 1/2 cups rice, preferably basmati 2 1/2 cups vegetable or chicken stock or water, or more as needed Salt black pepper 1 1/2 cups chopped fresh parsley 1 1/2 cups chopped fresh cilantro 3/4 cup chopped fresh chives 3/4 cup chopped fresh mint Zest of 1 lemon Put the oil in a deep skillet or large saucepan over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil. Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce. Make this vegan friendly by either subbing a smoky olive oil or using vegan butter. If you haven’t ever been to Olive Oil Taproom, they have an olive wood smoked olive oil that would be KILLER for this.
3/4 pound slab bacon, diced into cubes 4 medium-size white or Spanish onions, peeled and diced 1 1/2 teaspoons mustard seed 2 1/2 tablespoons dark brown sugar 1/4 cup balsamic vinegar Kosher salt and freshly ground pepper Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes. Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.) Taste the jam, and add salt and pepper if necessary. Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week. 4 tablespoons unsalted butter
1 pound onions, peeled, halved and thinly sliced Kosher salt and black pepper 2 teaspoons sherry, red-wine or white-wine vinegar (optional) 4 ounces Gruyère cheese, grated 4 slices bread, cut no wider than 1/2-inch thick In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary. Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently. In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately. Since this recipe cooks the noodles with the stock for the sauce, it is extra important to stir while cooking the pasta! If you have already made a batch of pesto, use it in place of the gremolata, which is just a cheese-less pesto!
Ingredients 2 3/4 cups vegetable stock 12 ounces medium pasta shells 2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes 4 ounces softened cream cheese 1 large garlic clove, finely chopped For the gremolata: 1/3 packed cup thinly sliced basil Kosher salt and black pepper 3 tablespoons chopped roasted salted almonds 3 tablespoons chopped Italian parsley Preparation In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, cream cheese, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper. Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper. Divide pasta among shallow bowls. Top with gremolata and serve immediately. 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. Ingredients
4-5 small cucumbers, peeled if desired 1 large spring onion 3-4 dill sprigs 1/3 cup sour cream (regular or vegan) salt pepper Slice cucumbers and spring onions (green and white parts!), then finely chop dill. Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed. Part of the joy of CSA abundance is storing for the off season. This pesto can be frozen into ice cube trays, then stored in a plastic bag to pop into soups and pastas all winter! It can also be altered to use up extra arugula, kale, or herbs.
Ingredients 1/4 cup sunflower seeds 3/4 cup coarsely chopped garlic scapes Juice and zest of 1/2 lemon 1/2 teaspoon salt A few generous grinds of black pepper 1/2 cup extra virgin olive oil 1/4 cup grated Parmesan cheese Preparation Combine the scapes, sunflower seeds, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it. |
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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