Roasted Veggie Salad with Magic Green Sauce

This recipe is from the Minimalist Baker, only varied slightly to include veggies from the first EWCSA Winter Pickup! Find the original recipe here.

INGREDIENTS

Roasted veggies:

• 3 white potatoes

• 3 parsnips

• 1 large carrot

• 1 tbsp coconut oil

• 1 tbsp curry powder

• Salt

Green Sauce:

• 5 cloves garlic

• 1 jalapeno (seeds removed)

• 1 cup cilantro

• 1 cup parsley

• 3 tbsp avocado

• 1/4 tsp salt

• 3 tbsp lime juice

• 1 tbsp maple syrup

• Water (to thin dressing)

Salad:

• Greens

• Avocado

• 2 - 3 small radishes

• Cotija cheese

INSTRUCTIONS

• Preheat oven to 375 degrees.

• Cut up all veggies for roasting into about 1 inch cubes. Toss in coconut oil, curry powder and salt to taste.

• Roast for 35 - 45 mins (or until brown and tender).

• To make sauce, mix all ingredients in blender or food processor. Add water as needed to thin into dressing.

• Once veggies are roasted, mix salad ingredients, add dressing and enjoy!

Vegetarian One-Skillet Pot Pie

Adapted from Bon Appetit’s One-Skillet Rotisserie Chicken Pot Pie

INGREDIENTS

• 1 onion, chopped

• 1 head of kohlrabi, cubed

• 2 carrots, chopped

• 6 garlic cloves, minced

• 1 tbsp thyme

• 3 tbsp unsalted butter

• Salt & pepper

• 3 Tbsp all-purpose flour, plus more for surface

• 1 cup dry white wine

• 2 cups heavy cream, divided

• 10-oz bag frozen peas

• 1 14-oz can of cannellini bean, drained and rinsed

• 1 14-oz. box puff pastry, thawed

INSTRUCTIONS

• Preheat oven to 400 degrees

• Melt butter in a pan and cook onions until soft. Make sure to use an oven-safe pan!

• Add carrots, kohlrabi, garlic, thyme, 1 tsp salt & pepper. Cook for another 4 - 5 minutes until soft.

• Sprinkle flour over veggies and cook, stirring constantly, until flour starts to stick to the bottom of the pan, about 30 seconds.

• Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.

• Set aside 1 tbsp cream. Add remaining cream, cannellini beans, peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.

• Roll out puff pastry on a lightly floured surface into a 13" square (or large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.

• Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

• Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.

• Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer.

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.

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!)

Braised Swiss Chard Grilled Cheese

Photo from La Brea Bakery

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria

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Braised Swiss Chard Grilled Cheese

Ingredients
1 bunch swiss chard
1 head Garlic
Kosher Salt
1 Tbsp crushed fennel seed
1 Tbsp chilli flakes
4 slices miche or sourdough bread
butter
1 cup grated Comte

METHOD

Wash the Chard. Blanch in a pot with boiling water and salt. 

Cook until tender and the stalks have turned sweet. Drain. 

While the chard is cooling slice 3 cloves of garlic very thinly. Slice the chard into small pieces. 

In a pan, heat some oil, then cook the garlic until tender but no colour. Add the spices and cook until fragrant. Add the chard and more olive oil, and season with salt. 

Assemble your grilled cheese with the cooked greens and comte, and then fry in the pan until crispy.

Carrot Ginger Soup

CSA Member Pooja cooked up a storm last week, making vegetable gyoza, spinach salad and tofu. She was kind enough to share a recipe for a super healthy soup that uses tons of CSA veggies:

This soup contains carrot, ginger and I added bell peppers & tomato from last week...all measurements are approximates

INGREDIENTS:

Carrots chopped up, 1 1/2 bunches

Bell peppers sliced up (cored & seeded), 2 large orange

Tomatoes diced, 1 large

About 1 and a half onions diced, i used both red & white

Garlic minced, 2 pods

Ginger minced, tablespoon

Lemon zest, 1.5 tsp

Lemon juice, 1/2 half lemon

Vegetable broth (entire box - 6 cups?)

EVOO

Salt & Pepper

Soaked cashews - I have no idea how many - maybe about 1.5 cups? (usually I do overnight, but in a pinch, I soak in hot water w/ a dash of lemon juice)

DIRECTIONS:

Medium heat

Sautee onions in a dutch oven w/ the olive oil for about 5 min

Add garlic and ginger, another min or two

Then add the veggies, another min or two 

Add broth

Simmer covered for about 20 min until all veggies are cooked through

Add the lemon zest about halfway through cooking

In a blender (I have a vitamix), blend up the soft cashews with some of the soak water until it's a creamy consistency, add to pot

Remove from heat. Stir in lemon juice. 

Once cooled down, use an immersion blender and blend until smooth. 
Add salt & pepper to taste.

Top w/ finely chopped ginger and scallions

Note: I have tried adding soaked cashews directly to the pot, but they never seem to get smooth enough, so I prefer to blend them up separately.

Avocado, corn, & tomato salad with cilantro vinaigrette

This week's recipe is from CSA Member Jeremy:

Here's a recipe I got from my friend's mom - she made this for us at a barbecue and we loved it so much that we knew we had to be with it forever. She says she thinks it was a Martha Stewart recipe from the 80's but we copied (took an iPhone pic) from her cookbook.

This quickly became a go-to side dish. Pairs super well with barbecue chicken.

2 cups tomatoes (either halved grapes, or cubed)

1 ripe avocado, diced

2 ears corn

2 tbsp chopped cilantro

For the dressing- whisk together:

Juice of 1 lime

2 tbsp vegetable oil

1 tbsp evoo

1 tbsp honey

s+p to taste

I prefer to do the corn on the grill, husk on. Once cooked, shuck and cut the kernels off the cob into a large mixing bowl. Scrape the cobs with a spoon to get all the juices.

Add the tomatoes, cilantro, and avocado, and dressing, and mix delicately with a wooden spoon or spatula. You don't want to break the avocado up too much. Once everything's mixed I'll usually add some more lime juice and salt and pepper till it reaches my desired level of tanginess. 

If you want to prepare ahead of time, best to wait till you're ready to serve to add the avocado.