2015 CSA Recipies

June 3, 2015

Garlic Scape Pesto

Cut 4 ounces garlic scapes/green garlic into 2” pieces.  Whirl in food processor with 1/3 cup grated Parmesan cheese and 1 teaspoon lemon juice.  With blades running, drizzle in about 1/4 cup olive oil until desired consistency.  Season with black pepper and salt to taste.

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June 10, 2015

Garlic Dill Dip

Finely mince garlic and/or garlic scapes and dill, about 2 tablespoons each.  Mix with 8oz plain yogurt (Greek or regular).  Add salt and pepper to taste.  Refrigerate one hour prior to using to allow flavors to blend.

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June 17, 2015

A recipe for a basic stir fry sauce is on the back.  If making sauce is too time consuming for a weeknight, there are bottled sauces and sauce mixes available at grocery stores.  General stir fry tips:


  1. Have everything ready before you start cooking.  Cooking goes fast.  Cut everything into bite sized pieces.  Greens should be cut into 1” pieces.
  2. Heat 1-2 tablespoons vegetable or olive oil with 1 teaspoon sesame oil until shimmering in a skillet or wok over medium high heat.
  3. Cook meat first (if using) with some onion or garlic.  Set aside.
  4. Heat more oil per above and add vegetables from hardest to softest (carrots, celery, broccoli, onions, mushrooms, zucchini, greens), cooking for 1-2 minutes after each addition
  5. Return meat (if using) and add sauce.  Cook another 1-2 minutes until meat is warmed through and sauce thickens.

Ginger Stir Fry Sauce

Combine all ingredients and set aside until meat and vegetables are cooked (see other side)

1/4 cup soy sauce

3 tablespoons minced fresh ginger (or 1 tablespoon dry ground ginger)

2 tablespoons chicken broth

1 tablespoon cooking sherry

1/2 teaspoon sugar

Teriyaki Style Stir Fry Sauce

1/2 cup chicken broth

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon cooking sherry

1 teaspoon cornstarch

1/4 teaspoon red pepper flakes

Sweet and Salty Stir Fry Sauce

3 tablespoons soy sauce

3 tablespoons fish sauce

3 tablespoons light brown sugar

2 tablespoons chicken broth

2 teaspoons lime juice

1 teaspoon corn starch

All recipes adapted from America’s Test Kitchen recipes.  

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June 24, 2015

Honey Mint Glazed Chicken 

(adapted from Simply Recipes)

1/4 cup white vinegar

1/4 cup olive oil

1 4-5 pound chicken, cut into parts

Salt

Freshly ground black pepper

1/2 cup honey

2-3 Tbsp water

1/2 cup chopped fresh mint

1. Mix vinegar with olive oil and pour over chicken pieces.  Let marinate for 30-60 minutes.

2. In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3. Heat grill to medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh.

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July 1, 2015

Radish Salad 

(recipe from CSA member Debbie Ranieri.  We’ve tried it and it’s delicious!)

2 c sliced radishes

1/2 c sliced celery

1 can chopped, drained water chestnuts

1/4 c chopped green onions 

1/2 c sliced, drained black olives

Mix all together.  Toss with dressing.

Dressing

1/2 c mayo

2 T milk

Salt/pepper to taste (I like seasoned salt)

Then mix in 1/2 can Chinese crispy noodles

Best eaten sooner than later. Does not keep well as noodles will soften

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July 8, 2015

Cabbage Salsa

Shred one small cabbage.  Add 2-3 tablespoons chopped green onions, 1 clove minced garlic, 2-3 tablespoons cilantro leaves, sliced jalapeños to taste (fresh or pickled), 2 tablespoons vinegar, 1 tablespoon olive oil, salt and pepper to taste.  Depending on the cabbage, it may also need 1-2 teaspoons sugar.  Chill for at least an hour before enjoying with sturdy tortilla chips.

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July 15, 2015

Calabacitas

Dice zucchini (or any summer squash), bell or hot pepper, tomato and mushrooms, garlic and/or onions.  Add frozen corn or slice fresh corn off the cob.  Add a can of black beans, drained and rinsed.  Drizzle the veggies with a couple of tablespoons of olive oil and toss with taco seasoning to taste.  Cook in a hot skillet until edges of veggies are beginning to brown.  Serve in tortillas, sprinkled with shredded cheese.

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July 22, 2015

Pickled Turnip and Turnip Green Salad

from Sunset Magazine

1 bunch turnips with greens

1 3/4 tsp salt

1/3 c. white vinegar

5 tsp sugar

1 tsp apricot jelly or jam

Remove greens from turnips and trim off tough stems.  Cut greens into 3” long strips.  Place in nonreactive bowl (glass or plastic) and massage 1/2 tsp salt through greens.

Peel turnips and slice as thin as possible.  Place in another nonreactive bowl and mix with 1 tsp salt.  Set greens and turnips aside at room temperature for one hour for salt to pull water from vegetables, massaging them once or twice.  Greens will turn dark green and turnips will be wilted and slightly translucent.

Pour 6 cups ice water over turnips and let sit for 10 minutes to crisp.  Meanwhile, stir vinegar, sugar, jelly and 1/4 tsp salt together in nonreactive bowl until sugar dissolves.  Squeeze as much liquid from greens and coarsely chop.  Add greens to vinegar mixture.  Lift ice from turnips and drain.  Squeeze as much liquid out of turnips as possible.  Add to greens and toss until well combined.  Serve cold.

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July 29, 2015

Caramelized Fennel and Onion

from The CSA Cook Book

1 fennel bulb, sliced lengthwise into 1” wedges

1 yellow onion, sliced lengthwise into 1” wedges

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Toss all ingredients together on a large rimmed baking sheet until thoroughly coated with olive oil.  Spread vegetables into a single layer and roast at 425 until golden brown and slightly charred on the edges, 35-40 minutes.  Stir once during roasting for even caramelization on all sides.

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August 5, 2015

Summer Vegetable Gratin

3 to 4 pounds of assorted summer vegetables (summer squash, tomatoes, peppers, eggplant, green beans, etc), large veggies cut in 1/4” slices 

3 cups onion, sliced thin

3/4 teaspoon ground black pepper

2 garlic cloves, minced

1 tablespoon minced fresh herbs of choice

2 cups bread crumbs (3-4 slices bread pulsed in food processor)

2 cups grated Parmesan cheese (about 4 ounces)

9 tablespoons olive oil, divided

Combine 6 tablespoons olive oil with garlic, 1/2 teaspoon black pepper and herbs.  Set aside to let flavors blend.  

Heat 1 tablespoon olive oil to shimmering.  Cook onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper until soft.  

Toss assorted vegetables with infused olive oil and spread evenly in a 9x13 baking dish.  Arrange onions on top of veggies.  

Bake at 400 degrees for 40 to 45 minutes, until edges of veggies are starting to brown and everything is very tender.

While veggies bake, mix bread crumbs, cheese and 2 tablespoons of olive oil.  Additional fresh herbs can be added or 2 teaspoons Italian seasoning.  When veggies are done, remove from oven and top with crumbs.  Increase oven temp to 450 and bake for 5-10 minutes until cheese is melted and crumbs are lightly browned.  Cool 10 minutes before serving.

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August 12, 2015

Baba Ghanoush

Adapted from America’s Test Kitchen

Use this as a dip for pita chips or veggies or as a sandwich spread instead of mayo.

1 globe egg plant, entire surface pricked with fork (it will explode if you do not prick it)

1 tablespoon tahini paste (sesame seed paste, in the Mediterranean section)

1 tablespoon lemon juice

1 garlic clove, minced

salt and ground black pepper to taste

1 tablespoon extra virgin olive oil

2 teaspoons chopped fresh parsley leaves

Grill eggplant over high heat or roast in oven at 425 until soft and skin is dark and blistered.  Allow to cool 10 minutes before slicing open the eggplant and scooping pulp out with a spoon.  Drain any excess liquid.  Pulse pulp, tahini, lemon juice, garlic and salt and pepper until coarse, about 8 pulses.  Transfer to serving bowl, press plastic wrap on surface of dip and refrigerate 1 hour.  Prior to serving drizzle olive oil over dip and sprinkle with parsley.

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August 26, 2015

Balsamic Roasted Green Beans

from the CSA Cookbook by Linda Ly

3/4 pound green beans (the amount in your share this week)

1 bell pepper or chile pepper, seeded and cut into 1/4” strips

1 onion sliced thin

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

Dash of black pepper.

Toss all ingredients until evenly coated with oil and vinegar.  Spread on a rimmed baking sheet with as little overlap as possible.  Roast at 425 until tender and slightly shriveled, 12-15 minutes.

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September 2, 2015

Swiss Chard Gallette 

1/2 medium onion, thinly sliced

6c. chard, roughly torn pieces, stems removed

Rotisserie chicken breast meat, shredded (optional)

2 peppers, sliced thin (bell, Anaheim or poblano work)

2 Tbsp olive oil

2 tsp fresh thyme or 1/2 tsp dried

Salt and pepper to taste

3-4 oz soft goat cheese

Single pie crust

1 egg, beaten

In large bowl mix onion, chard, chicken, peppers, oil, thyme, salt and pepper.  Roll piecrust out on a piece of parchment paper to 12-14” diameter.  Place paper and crust on baking sheet (I use my pizza stone).  Spoon chard mixture onto crust leaving 2 1/2” border.  Fold edges of pie crust over chard.  Brush crust with egg.  Dollop goat cheese on top of chard.  Bake until golden brown, 25-30 minutes.  Cover with foil if filling is getting dark or dry.

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September 9, 2015

Classic Gazpacho adapted from America's Test Kitchen

3 ripe tomatoes cored and cut into 1/4" cubes

2 bell peppers, stemmed, seeded, cut into 1/4" cubes

2 cucumbers, one peeled and one with skin, both seeded and cut into 1/4" cubes

1/2 small onion, minced

2 cloves garlic, minced

1/4 cup sherry vinegar

2 1/2 cups tomato juice

4 ice cubes 

1/2 teaspoon hot sauce (optional)

Salt and pepper to taste

Combine vegetables, vinegar, salt and pepper in a large non reactive bowl. Let sit 5 minutes until vegetables begin to release juices. Stir in tomato juice, ice cubes and hot sauce. Cover and refrigerate at least 4 hours and up to 2 days. Before serving, remove unmelted ice cubes. Serve cold. Drizzle 1 teaspoon olive oil over each serving. 

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September 16, 2015

Garden Salsa 

recipe courtesy S. Raasch via the Fence Post

6 tomatoes, finely chopped

3/4 c. green pepper, finely chopped

1/2 c. onion, finely chopped

1/2 c. scallions, thinly sliced

6 garlic cloves, minced

2 tsp. cider vinegar

2 tsp. lemon juice

2 tsp. olive oil

1 or 2 jalapeños, minced

1 or 2 tsp. ground cumin

1/2 tsp salt

1/4 to 1/2 tsp cayenne pepper

Combine all ingredients in a bowl.  Cover and refrigerate until ready to serve, at least one hour.

Can also add chives, parsley or cilantro if desired.

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September 23, 2015

Beet and Apple Salad

1/2 pound beets, tops trimmed

1 granny smith apple, peeled, cored and sliced thin

1/2 cup toasted walnuts

1/2 small red onion, sliced thin

1/2 cup celery, sliced thin

1/2 cup bleu cheese crumbles

2 Tablespoons olive oil

1 Tablespoon cider vinegar

1 Tablespoon honey

salt and pepper to taste

Boil beets until tender.  Transfer to a bowl of ice water.  When cool, skins will slip off.  Trim off roots and thinly slice beets.  Toss with apple, walnuts, onion, celery and bleu cheese.  Mix olive oil, vinegar, honey and salt and pepper.  Pour over vegetables and toss to coat.  Can be served over a bed of baby greens.



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