Braised Black Lentils

Sent in by CSA member Paloma Soledad

INGREDIENTS

• 1 tablespoon butter 

• 1 tablespoon olive oil

• ½ cup diced onion

• 2 clove garlic

• ½ cup diced carrot

• ½ cup diced yellow zucchini

• small tomato

• 1 diced jalapeño

• 1 pinch salt to taste

• 1/2 teaspoon thyme

• 1 pinch ground black pepper to taste

• 1 cup beluga black lentils

• 3 cups chicken stock

• 1 tablespoon vinegar

• 2 tablespoons chopped Italian parsley

• Parmesan cheese

INSTRUCTIONS

• Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, zucchini, jalapeño, and salt until vegetables are softened and onion is translucent, about 10 minutes. add tomato and cook for a second.

• Reduce heat to low and add thyme  and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.

• Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat. Stir in vinegar and parsley. Season with salt and pepper to taste. Parmesan cheese.

One Pot Ratatouille Stew with Chickpeas

Sent in by CSA member Mackenzie Mollo

INGREDIENTS

• 1-2 tbsp extra virgin olive oil

• 1 onion, diced

• 3 garlic cloves, peeled and minced

• 1 small/medium eggplant, cubed

• 1 medium/large zucchini, chopped

• 1 medium/large yellow summer squash, chopped 3 cups chopped zucchini (from about 1 medium-large zucchini)

• 1/2 medium sized red bell pepper (optional)

• 1 15oz can chickpeas, rinsed and drained

• 1 bay leaf

• 1 tbsp thyme

• 1/2 tbsp basil

• 1 tsp oregano

• 1 tsp basil

• 1 tsp smoked paprika

• Salt and pepper to taste

• Either 1 28oz can diced tomatoes OR 4 medium to large tomatoes, diced (save the juice!)

• 2-3 cups water or vegetable stock

DIRECTIONS

• In a large, heavy-bottom stock pot over medium heat, heat the olive oil. Add the onions and cook until translucent. Stir in the garlic and cook for 2 minute

• Stir in eggplant and cook until softened, about 8 mins or so. Add the zucchini, summer squash, and peppers, stirring occasionally for another 8-10 minutes. If your pot is getting too dry at any point, add an additional 1-2 tablespoons of olive oil as needed, and turn down the heat.

• Stir in the chickpeas, spices/herbs, salt, and pepper. Then stir in the chopped tomatoes and any accumulated juices, and add the water or vegetable stock. Turn the heat down to low and simmer the ratatouille for 20-45 minutes, depending on how soft and distinct you want the vegetables to be. Taste and adjust for salt and black pepper. When finished, remove and discard the bay leaf.

• SERVING SUGGESTIONS: This is perfectly good as an entree by itself, but it can be an even heartier meal when paired with rice, a crusty bread, quinoa or other grains. If chickpeas aren't your thing, this also works great with white beans.

Summer Squash & Garlic Scape Egg Roll

The other day I watched a trailer for Nadiya Hussain’s Netflix show Time to Eat, where she made the easiest (and come to find out - most delicious!) egg sandwich.

It’s sort of a mix between a quesadilla and an egg sandwich, and works well as a “clean out your fridge” or “use up all your leftover CSA veggies” meal. You can throw any veggies, cheeses, meats or other add-ons that you want and it’s delicious!

Ingredients

• 1 garlic scape, chopped

• 1 small summer squash, thinly sliced

• 1 egg (could use 2 for some extra protein!)

• Splash of almond milk (or any variety of milk)

• Salt & Pepper

• Tortilla

• Scallions, sliced

• Small handful of shredded cheese

• Hot sauce (optional)

Directions

• Heat butter or oil in pan with garlic scapes. Cook 1 - 2 minutes until lightly browned

• Add summer squash to pan and cook until lightly brown on one side

• While it’s cooking, mix egg(s), almond milk, salt & pepper in a bowl

• Add egg mixture to the pan and make sure it covers the whole bottom of the pan

• Before the egg is fully cooked, place the tortilla on top, covering the entire mixture. Let is cook for a few seconds so the egg can bind to the tortilla

• Flip the whole thing with a spatula so your tortilla is on the bottom and almost cooked eggs are on the top.

• Sprinkle with cheese, scallions and hot sauce (if using). Let cook for 2 - 3 more minutes, until bottom of tortilla is lightly browned and egg is cooked through to your liking.

• Remove from pan and roll (don’t burn your hands!). Slice in half and enjoy! (I added some CSA strawberries on the side, too!)

Squash Miso bowl with ginger and greens

CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

For the how-to, please visit Amy's site