CSA: Week of Sep 18-24
Arugula, Basil, Chinese Long Beans, Cucumber, , Eggplant, Okra, Summer Squash, Peppers (Jalapeno, Shishito), Tomatoes
ARUGULA
BASIL
BEETS
CARROTS
CUCUMBER
EGGPLANT
FENNEL
KALE
LETTUCE
OKRA
PEPPERS - HOT
PEPPERS - SWEET
RADISHES
SQUASH - SUMMER
SQUASH - WINTER
SPINACH
TOMATO
TURNIP
Arugula, Grapefruit & Avocado Salad
Recipe type: side salad
Prep time: 10 mins
Total time: 10 mins
Serves: 3
Ingredients
Salad
1-2 handfuls arugula
½ avocado, sliced
1 grapefruit, peeled and sliced
1 tbsp pumpkin seeds
Dressing
1 tbsp extra virgin olive oil
1 tbsp lemon juice
sea salt and pepper, to taste
Directions
Wash all produce well.
Arrange salad ingredients in a salad dish or plate (as pictured).
In a small bowl mix together salad dressing ingredients and drizzle the dressing over the salad.
Serve and enjoy!
Source
Baba Ghanouj (Eggplant Dip)
Recipe type: appetizer
Cuisine: Lebanese
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Serves: 6 (yields about 1-3/4 cups)
Ingredients
2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
¼ cup tahini
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Directions
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant. (You can also use a food processor for this step.)
Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!
Source
Broiled Eggplant Thai Style
Recipe type: appetizer, main
Cuisine: Asian
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2 as a main dish with rice, 4-6 as an appetizer
Ingredients
Eggplant
1 large eggplant (about 1-1/4 pounds)
2 garlic cloves, minced or pressed
1-1/2 tablespoons soy sauce
Sauce
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 cup reduced-fat coconut milk
1 teaspoon brown sugar
1/2 teaspoon seeded minced fresh jalapeño or similar pepper
1 teaspoon grated fresh ginger root
1 teaspoon peanut butter (optional)
Directions
Preheat the broiler.
Cut the eggplant lengthwise into 1/4-inch-thick slices. Peel the end slices to remove the excess tough skin. Using a sharp paring knife, score the top side of each slice in a 1-inch-square diamond pattern, cutting about 1/4-inch into the flesh.
Place the eggplant slices in a single layer on the largest baking pan that your broiler can accommodate.
Combine the garlic and soy sauce and pour over the eggplant, coaxing it into the scored diamonds with the back of a spoon.
Broil the eggplant about 6 inches from the heat until browned and tender, about 4 minutes on each side. Remove from the oven and set aside.
Meanwhile, combine the cilantro, lime juice, coconut milk, brown sugar, jalapeño, ginger, and peanut butter, if using. Serve the eggplant warm or at room temperature. Drizzle with the pan juices and top with some of the sauce just before serving.
Source
Moosewood Collective, Moosewood Low Fat Favorites (New York: Clarkson Potter, 1996) p. 34.
Buddha Bowl
“Buddha bowl” can mean different things to different people, but basically, it’s a one-dish meal consisting of your base (rice, grains, or non-grains), roasted veggies, a dressing and protein. It gets its name from the large round “buddha belly” bowl you will want to eat it from!
Here’s how you can make one:
Use cooked brown rice, quinoa, barley or bulgur. Or go grain free, by using cauliflower rice.
Take the veggies in your CSA (beets, radishes, poblano) & roast them. I like to add some sweet potato or squash to my roasting pan as well. While those are roasting in the oven, I take all my greens from the CSA (minus the salad lettuce) and cut them up, add them to a pan with toasted sesame oil and cook them until very wilted, adding salt & pepper to taste.
Think outside the bottle—no store-bought dressings as they mostly all contain oils & preservatives that are not good for you. Make a homemade vinaigrette or see attached recipe of my home-made ranch dressing (sooo good)
Add a shower of sesame seeds, pepitas, chia seeds, cashews, or pistachios. It’s the perfect crunch the bowl needs.
Source
Farmer Tammy @ Hamilton Pool Farms
Easy Sautéed Shishito Peppers
Recipe type: appetizer / side
Cuisine: Mediterranean
Serves: 2-4
Ingredients
12 oz Shishito peppers
1-2 Tbs extra virgin olive oil
sea salt, good quality
Instructions
Put the olive oil in a large sauté pan, and heat to medium high. Begin adding peppers to the pan.
Stir peppers occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.
When ready, sprinkle generously with a high quality sea salt.
Source
Fennel & Orange Salad
Its mild anise flavor, celery-like crispness, and visual appeal make this a refreshing salad to follow a rich pasta meal or a hearty stew. A newcomer to many tables, fennel, or finocchio, has been a staple in Italy for as long as anyone can remember.
Recipe type: side salad
Prep time: 35 mins
Total time: 35 mins
Serves: 4 to 6
Ingredients
2 fennel bulbs (also called finocchio or fresh anise)
4 oranges
juice of 1 lemon
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
Instructions
Remove the feathery leaves and stalks of the fennel.
Slice off the root end and discard it.
Discard any discolored or damaged outer layers.
Slice each fennel bulb crosswise into thin slices.
If the slices are too wide to be bite-sized, cut them in half.
Place the fennel slices in a bowl.
Section the oranges into the bowl, squeezing in the extra juice as well.
Stir in the lemon juice and olive oil, and add salt and pepper to taste.
Cover and refrigerate for at least 20 minutes or until ready to serve.
Notes
PER 4-OZ SERVING: 70 CALORIES. 1.9 C PROTEIN, 7.4 G FAT, 24.8 G CARBOHYDRATE. 48 MG SODIUM. 0 MG CHOLESTEROL.
Source
Homemade Ranch Dressing
This ranch dressing will blow your taste buds wide open. It is delicious and filled with whole food, nutrient dense ingredients. You can use as a salad dressing, as a dip or add it with just about anything you cook.
Ingredients
1⁄2 cup mayonnaise of your choice (try to find mayo made with olive oil or avocado oil versus canola oil or make your own!)
1⁄4 cup coconut milk
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
2 teaspoons lemon juice
1⁄4 teaspoon onion powder
1⁄4 teaspoon sea salt
Directions
Whisk all ingredients together in a bow.l. Refrigerate until ready to serve.
Source
Farmer Tammy @ Hamilton Pool Farms
Jalapeño Poppers
Recipe type: appetizer / side
Cuisine: Tex Mex
Serves: 2-4
Ingredients
10 fresh jalapeños
8 ounces cream cheese
10 pieces thin-sliced bacon
Instructions
Preheat oven to 425 degrees F.
Cut jalapeños in half and remove seeds and veins. (Use gloves to work with peppers.)
Fill jalapeños with cream cheese and wrap a slice of bacon around each one.
Secure with a toothpick.
Bake until bacon appears to be done, about 15-20 minutes.
Source
Massaged Kale Salad
This is my favorite way to make kale salad. You can create endless variations on this theme by replacing the tomatoes with fruit such as mangos, raisins, dried cranberries, etc. Sesame seeds and sunflower seeds are also a great addition.
Recipe type: side salad
Prep time: 10 mins
Total time: 10 mins
Serves: 4
Ingredients
1 bunch kale (sturdy varieties are best, like dinosaur or red ursa)
1 Tbs olive oil
1-2 cloved garlic, pressed
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
salt to taste
1-2 tomatoes, chopped
1/2 avocado, diced
1 Tbs. pine nuts (optional)
Instructions
Remove the leaves from the stem by holding the stalky end of the stem and running your other hand upward along the stem using a tight hold to remove the greens. Discard (or compost!) the stems.
Chop the leaves and place them in a large bowl. Add the lemon, garlic, salt and olive oil. Massage for a few minutes until the kale is wilted.
Mix in the remaining ingredients and serve.
Source
Farmer Bridget @ Hamilton Pool Farms
Portuguese Kale Soup with White Beans
Recipe type: soup
Cuisine: Mediterranean
Serves: 4 to 6
Ingredients
½ cup dried white beans (navy, pea, or Great Northern)
2½ cups water or vegetable stock
2 whole garlic cloves, peeled
2 bay leaves
3 tablespoons olive oil
½ teaspoon ground fennel seeds
1 garlic clove, minced or pressed
1½ cups chopped onion
1 potato, chopped (about 1 cup)
1 small carrot, chopped (about ½ cup)
1 small parsnip, chopped (about ½ cup)
1½ cups chopped fresh or canned tomatoes
6 cups vegetable stock
2 bay leaves
1 tablespoon chopped fresh oregano (1 teaspoon dried)
12 dry-packed sun-dried tomatoes (about ½ cup), soaked in boiling water to cover
4 cups loosely packed, chopped kale
Pinch of saffron (optional)
Salt and freshly ground black pepper
Instructions
Cook the beans in the water or stock with the whole garlic and two bay leaves; the beans should be tender in 1 to 1½ hours.
While the beans are cooking, prepare the other ingredients.
Heat the olive oil in a soup pot, add the ground fennel and minced garlic, and sauté for a minute.
Add the onion and sauté for 2 minutes.
Add the potato, carrot, and parsnip and sauté for another minute before adding the tomatoes, stock, two bay leaves, and oregano; simmer for 10 minutes.
Drain the soaked sun-dried tomatoes and chop coarsely.
Add to the soup pot with the kale and the drained, cooked beans.
Simmer for about 10 minutes, until the vegetables are tender and the flavors have mingled.
Add the saffron and salt and pepper to taste.
Source
Radish Sandwich with Butter & Salt
Recipe type: sandwich
Prep time: 5 mins
Total time: 5 mins
Serves: 1
Ingredients
2 tsp. unsalted cultured butter, like Plugra
1⁄4 tsp. sea salt
2 slices baguette, cut on the bias (diagonally)
2 large radishes, sliced into 1/8″ rounds
Fresh ground black pepper
Instructions
In a small bowl, blend together butter and salt using a small spatula until butter is soft and airy.
Spread baguette slices with butter, arrange radish slices on top, and finish with a grind or two of pepper.
Source
Ratatouille
The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta.
Recipe type: soup
Cuisine: Mediterranean
Serves: 4 to 6
Ingredients
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2- inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1⁄2 cup shredded fresh basil leaves
freshly ground black pepper
Instructions
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Source
Roasted Turnips
This basic Roasted Turnips recipe is a great way to really let the flavor of this delicious root vegetable shine. It’s a tasty side dish to serve with most any fish or meat and can be made in just around 30 minutes.
Recipe type: side
Serves: 4 to 6
Ingredients
2 cups turnips, peeled and cubed
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 400°F.
Cut off both ends and peel the turnips, if desired.
Cut the turnips into 1/2-inch think slices, then cut each slice into 1/2-inch thick cubes.
Place the turnips in a medium bowl and toss with the olive oil.
Spread the turnips out onto a baking sheet and season with salt and pepper.
Roast, tossing halfway through, for about 25-30 minutes or until light brown and fork-tender.
Notes
Choose smaller, younger turnips if you prefer a sweeter flavor and medium aged turnips if you prefer a taste more similar to potatoes.
Store raw turnips tightly wrapped in the refrigerator for up to 2 weeks.
Store leftover cooked turnips in an air-tight container in the refrigerator. Use within 3-5 days.
Source
Sautéed Greens with Pine Nuts and Raisins
Recipe type: side
Cuisine: Sicilian
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Servings: 2
Ingredients
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/4 cup dry white wine (can sub water with a splash of balsamic vinegar or lemon juice)
Salt and pepper to taste
NOTE: Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.
Instructions
Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.
Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.
Add the white wine. Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.
Source
Sesame Beets
Recipe type: side
Serves: 4 to 6
Ingredients
1 pound beets
2 tablespoons fresh lemon juice
1 to 2 teaspoons cider vinegar
1 tablespoon toasted sesame seeds *
2 tablespoons minced onions or scallions
1 teaspoon sugar
salt and ground black pepper to taste
*Toast sesame seeds on an un-oiled baking tray in a conventional or toaster oven at 350° for 2 to 3 minutes, until fragrant and golden brown.
Instructions
Trim the leaf stems of the beets to about an inch (see Note},
scrub the beets, and place them in a pot with water to cover.
Bring to a boil, then lower the heat, cover, and simmer for
about 30 to 40 minutes, until tender and easily pierced with
a sharp knife. Drain and rinse with cold water until cool
enough to handle. Remove and discard the skins, which
should slip off easily, and slice the beets into a bowl.
Toss with the lemon juice, vinegar, sesame seeds, onions or scal-
lions, and sugar. Add salt and pepper to taste.
Chill thoroughly for about 30 minutes and serve.
Source
Moosewood Collective, Moosewood Low Fat Favorites (New York: Clarkson Potter, 1996) p. 140.