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.

Tunisian Spiced Beet Salad with Feta

Recipe sent in by CSA member Paul Rowley. This beet salad is flavored with Tabil, a wonderful spice mix from Tunisia and a great mix to have on hand.

INGREDIENTS

For the Salad:

• 2 lbs of beets, washed and trimmed. Small ones work great for this. Larger ones you can cut down to help cook quicker.

• 6 oz Feta cheese (for vegans you can easily leave out the cheese - the beets are great on their own too, or add garbanzos for protein.

• Sherry Vinegar (Balsamic and red wine vinegars will work too)

• Olive Oil

• 1 small clove garlic

• 2 tablespoons of fresh chopped herbs (Parsley , cilantro, thyme, or oregano are great))

• Salt and pepper

For the Tabil Spice Mix:

Feel free to improvise with this. The main flavor is the sweet orange coriander combined with the caraway. If you don’t have both anis and fennel you can swap one for the other easily.

• 2 tablespoons coriander seeds

• 2 teaspoons caraway seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon fennel seeds

• 1/4 teaspoon anis seeds

• 1/4 teaspoon ground turmeric

• 1/2 teaspoon black pepper

INSTRUCTIONS

For the Tabil Spice Mix:

• Heat the spices very gently in a dry pan for about a minute to bring out the flavors.

• Grind the spices to a medium-fine powder in a mortar and pestle, or if you have an old coffee grinder that works really well.

• I often make more than needed and store the mix - it’s great also on chicken or fish, with chickpeas, and on roasted peppers, and sautéed greens.

For the Salad:

• Steam the beets over a pot of boiling water in a steamer. Keep them covered. Add a bay leaf to the water if you have it and keep the water on a good simmer - no need to boil it hard.

• It takes around 30 mins depending on how large the beets are. You can also roast the beets at 350 degrees for about 30-45 mins. Either way you know they are done when a fork can be pushed into the beet and it’s soft but firm inside. A good idea when roasting beets is to cover them so they don’t dry out in the oven.

• Let the beets cool and then slip the skins off them with your fingers - they should come off easily. 

• Chop the beets into bite sized pieces and put them in a serving bowl. Add about 2 teaspoons of your Tabil mix - more or less depending on your taste - and toss so the beets are covered.

• Make the dressing - a simple vinaigrette with about 1 tablespoon of sherry vinegar and two tablespoons of olive oil. Sherry vinegar is light and has tons of flavor. Red wine vinegar and balsamic are great with beets too. Balsamic is stronger so use a little less to your taste.

• Now mix the dressing in with beets and give it a good stir. Add a grind of black pepper - don’t add salt at this point as the feta is going to add some saltiness to the dish. You want a contrast between the salty feta and the sweet earthy beets.

• Now for the cheese. Peel the garlic clove and crush it with a fork and about a 1/4 teaspoon of salt. Pop this in a bowl with a squeeze of lemon juice and a dash of olive oil. Crumble the feta into small pieces into the bowl and mix. 

• Drop small pieces of your feta mix over the beets. Add some fresh chopped herbs. Taste for seasoning.

• This is great as a salad on it’s own. Pairs really well with arugula and other fresh greens. It keeps really well and can also be served on toast or flatbread as a snack.

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.

Strawberry Rhubarb Pie

Recipe sent in by CSA member Caitlin Berkery.

INGREDIENTS

Filling:

• ½ cup white sugar

• ½ cup brown sugar

• ½ cup All Purpose Flour

• Pinch salt

• 1 lb rhubarb, chopped (approximately 6-8 stalks)

• 3-4 cups fresh strawberries, stems removed and quartered or sliced

• ½ teaspoon cinnamon, optional

• 2 Tablespoons butter

• 1 Tablespoon Sugar

Pie Dough:

• 3 cups All Purpose Flour

• 1 cup butter, cut into cubes and kept cool

• ½ teaspoon salt

• ½ cup cold water

To assemble pie dough:

• Using a pastry cutting, fork, or your hands, mix together flour, salt, and cold butter cubes until it resembles coarse sand, some chunks of butter are okay, it will help with flakiness of dough. **Alternatively you can do this in the food processor.

• Slowly add in water 1-2 Tablespoons at a time until dough holds together but isn’t overly sticky.

• Divide dough into two, wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

• Once ready to bake pie, roll each half out to ⅛ inch thickness. One half will be rolled out on the bottom of the pie pan, the other will be placed on top of the filling. 

DIRECTIONS

Instructions:

• Preheat oven to 400 degrees.

• Toss together chopped rhubarb and strawberries with sugar, brown sugar, flour, and a pinch of salt. Stir and let sit for at least 30 minutes until the mixture turns a bit syrupy in consistency.

• Roll out half of the pie crust to fit the bottom of a pie pan. Brush a thin layer of egg wash over the pie dough.

• Pour filling over pie crust bottom, and dot with 2 Tablespoons of butter.

• Roll the second half of the pie dough over the top of the filling. Brush the top of the dough with more egg wash and sprinkle a bit of sugar.

• Using a knife, cut slits into the top of the dough as vents.

• Bake pie in oven for 35-40 minutes or until golden brown and bubbly. Cool before cutting. Serve with fresh whipped cream or vanilla ice cream.

Potato Frittata with Feta & Scallions

Recipe sent by CSA member Maura Gilmartin.

Adapted from original recipe from The Smitten Kitchen Cookbook by Deb Perelman.

INGREDIENTS

• Olive oil or vegetable oil (I use chili-infused olive oil)

• 1 3/4 pounds Yukon Gold potatoes

• 1/2 teaspoon table salt, plus more for roasting potatoes

• Freshly ground black pepper

• 1/2 bunch (about 3 or 4) scallions trimmed and thinly sliced *

• Bunch of radish greens (spinach, kale, most greens will work here) *

• 2/3 cup (3 ounces) crumbled feta

• 6 large eggs *

• 2 tablespoons milk or cream

• Cilantro

Ingredients with * are from the CSA

DIRECTIONS

• Preheat your oven to 400 degrees.

• Peel potatoes and slice into 1/4 inch to 1/2 inch rounds.

• Toss with oil.  (I highly recommend using chili-infused olive oil; it really adds a nice flavor element.) Generously season with salt and pepper.

• Pile them into a pan and roast for 30 mins, tossing halfway through.  Don't worry if they don't fully cook, they will finish cooking with the eggs later.

• Steam your greens. Use any greens that you prefer. After steaming, you might like to drain them of excess water before adding to the main dish. The greens pictured are radish greens.

• Assemble the frittata in a cast iron skillet.  I use a 9-inch cast iron skillet. Arrange roasted potatoes in your skillet.  Scatter scallions and feta over potatoes. Spread the greens over it all.

• Whisk eggs with milk, 1/2 teaspoon of salt, and several grinds of black pepper in a medium bowl, and pour over potatoes. 

• Cover skillet with tin foil (I skip this sometimes and haven't noticed much of a difference), and bake for 20 minutes.

• Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set in center.

• Top with chopped cilantro before serving. 

Smashed Fava Beans, Pecorino, and Mint on Toast

Recipe sent in by CSA member Maura Gilmartin.

Source: Six Seasons, A New Way With Vegetables, Joshua McFadden with Martha Holmberg

Serves 4 as an appetizer or light lunch

INGREDIENTS

• 2 1/2 pounds fava beans in their pods

• 2 stalks green garlic or scallions, trimmed (including 1/2 inch off the green tops), roughly chopped

• Kosher salt and freshly ground black pepper

• 1/2 cup lightly packed fresh mint leaves

• Extra-virgin olive oil

• Freshly grated Pecorino Romano cheese 

• About 1 tablespoon fresh lemon juice

• Four 1/2-inch-thick slices country bread (I used regular sliced bread)

DIRECTIONS

• Shell, blanch, and peel the fava beans

• Put the green garlic and a pinch of salt into a food processor and pulse a few times.  Add half the mint leaves and pulse a few more times so the garlic is fairly fine.  Add the peeled favas and 2 tablespoons olive oil and pulse again. Your goal is to mash up the favas but not completely puree them.  You may need to scrape down the sides of the processor bowl between pulses.

• Scrape the mixture into a bowl, season with some pepper and stir in 1/4 cup grated pecorino and 1 tablespoon lemon juice. Taste and adjust the flavor with more salt, pepper, or lemon juice, and adjust the consistency with olive oil so that it is loose and luscious. 

• Brush the bread on one side with olive oil and grill or broil until crisp.  Arrange on plates, top with the fava mixture and the rest of the mint leaves (torn if they're big), and finish with a nice shower of grated pecorino and another drizzle of oil. 

Also pictured: cucumber and radish salad (also from the CSA).  It's just a sliced cucumber salad tossed in rice wine vinegar and soy sauce, topped with some radish.

Apple Radish Salad

Recipe sent in by CSA member Maralie Armstrong-Rial.

Serves two as a side dish. The fresh mint is crucial for rounding out the pungent and sweet in this salad. Optional smoked salmon makes an excellent complement.

INGREDIENTS

• 1 apple, cubed

• 2 radishes, sliced & quartered

• sprig of fresh mint, chopped

Dressing:

• Juice squeezed from 1/4 lime

• 2 tbsp apple cider vinegar

• 1 tbsp coconut oil

• Honey to taste

• Splash of water to desired consistency

• Dash of salt

DIRECTIONS

• Whisk together the dressing ingredients in a separate bowl.

• Pour dressing over the apples and radishes.

• Toss it altogether and enjoy!

Turnip Apple Soup

Recipe sent in by CSA member Ellen Granger

INGREDIENTS

• 1 bunch sweet turnips (about 6 medium size), roughly chopped

• 1 apple, sliced

• 4 garlic cloves, roughly chopped

• Half yellow onion, roughly chopped

• 1 inch knob ginger, sliced or roughly chopped

• 2 tbsp butter

• Turmeric 

• White pepper

• Black pepper salt

DIRECTIONS

• Melt butter on medium heat 

• Sweat onions and ginger for 10+ mins

• Add garlic until fragrant

• Add apples and turnip slices 

• Season 

• Cover with broth and/or water 

• Season more to taste

• Cook for 30 mins or until you think it’s done. Can be partially covered to retain liquid, or add more liquid if necessary

• Immersion blend or blend until very smooth

• Eat hot or set in fridge to chill 

Thai Oyster Omelette (Hoi tod)

Recipe sent in by CSA member Ellen Granger.

INGREDIENTS

• 1/4 cup rice flour

• 1/4 cup water

• 2 tbsp peanut oil 

• Salt

• 5 eggs

• 3 garlic scapes, or garlic cloves 

• Small bunch of cilantro

• 3-4 green onions

• 1 shallot 

• 2-3 Thai chilis 

• 1 tsp of sugar 

• 1 tbsp fish sauce 

• 10-12 fresh shucked oyster meat

DIRECTIONS

• Mix 1/4 cup rice flour with 1/4-1/2 cup water and 1 tsp salt until still watery, less thick than pancake batter 

• Mix eggs, sugar, fish sauce, herbs, all veg leaving one garlic scape/clove aside

• Heat 1 tbsp of peanut oil into wok, swirl around

• Pour in rice flour batter to coat the sides of the wok with it

• Once it’s crisping at edges, break into quarters and flip each piece over and move away from middle of wok

• Put 1 tbsp more of oil, add remaining garlic scape/clove, cook until fragrant, then add oysters and let cook for 30 seconds to 1 minute 

• Dump in egg mixture and let it cook until set to desired amount (flip if you want, not necessary). Enjoy!

Rhubarb Cordial

Recipe sent in by CSA member Maxyel Acevedo, who recommends saving any leftover rhubarb to make a compote.

Based on an original recipe by David Lebovitz.

INGREDIENTS

• 1/3 lb rhubarb cut into 1/2" pcs

• 1 tbsp orange liqueur

• 1 cup gin

• 2 3/4 tbsp sugar

• 1 wide strip orange zest

DIRECTIONS

• Put all ingredients in a large mason jar (make sure there's about 1" left of empty space).

• Cover and shake so sugar dissolves. Let stand at least 1 week and up to a month, continuing to shake every day.

• Using a mesh strainer lined with cheesecloth, strain into a clean bottle with a tight fitting cork or swing cap.

• Store in the refrigerator.

• Drink with an ice cube as a cordial or mix with gin and seltzer as a summer cooler.

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!)