Weeks 14 and 15: 10 Recipes for Autumn!

The air is chilling, the first batch of applesauce is cooking and we are eagerly looking forward to winter squash. Soup is the most frequent thing on the stove and we’re soaking up every bit of the sun as it sets earlier and earlier.

In our house, the flavors and kitchen decisions start to turn a bit towards casseroles, stews and roasted veggies. It just feels appropriate, almost all of a sudden!

TKB - Potato Soup

Easy Potato Soup
Recipe Credit: The Kitchen Beet

1 – 1.5 cups diced white onion or leeks
1 cup diced carrots
1 cup diced celery
6 larger new or yukon gold potatoes, diced large (This is about 4 cups once diced; please note you could use russet too!)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
pinch of cayenne pepper
4 – 5 cups vegetable broth
3/4 cup milk
1 TBSP arrowroot powder (or cornstarch)
2 TBSP finely diced celery leaves or parsley
1/4 cup half-and-half
scallions (or chives), to garnish
freshly grated sharp cheddar cheese, to garnish

Saute onions/leeks, carrots and celery for 8 – 10 minutes, until starting to soften. Add potatoes and season with salt, pepper and cayenne pepper. Stir and saute for another 5 minutes or so. Pour in the broth and bring to a boil. Reduce the heat to a simmer, and let it cook for about 10 – 12 minutes. The potatoes should be tender at this point. (I usually remove a potato and eat it to test, burning my mouth in the process. Very technical over here.) If the potatoes are not tender, keep simmering, checking every couple of minutes.

Slowly add the milk, stirring as you go. Add the arrowroot powder and mix it in. This will help to thicken your soup. If you have an immersion blender, now is the time to safely move your soup pot to a spot where you can use it. Please be careful, so you don’t splatter and burn yourself. If you don’t have an immersion blender, no problem. Safely blend somewhere between half and three-quarters of the soup in a regular blender, and return to the pot.

Add your celery leaves and half-and-half and give it one final stir. A note about the celery leaves – this is for those vibrant green leaves with amazing flavor that you get from the farmer’s market (or your lovely CSA, Groundswell!). If your celery doesn’t have leaves, parsley would be a great alternative! If needed, add a little more salt and pepper.

Ladle into soup bowls and garnish with scallions or chives, and a sprinkle (or in my case, giant handful) of sharp cheddar cheese. Happy soup season!

::

Vegan Coconut Curry Lentil Soup with Kale
Recipe Credit: Dula Notes

  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced or pressed
  • 2 tablespoons curry powder
  • 1 teaspoon tumeric
  • 1/4 teaspoon red chile flakes
  • 8 cups of water
  • 1 1/2 cups dried red lentils, washed and picked over
  • 2-3 teaspoons of fine sea salt
  • 1 can coconut milk
  • 1 bunch of kale, leaves removed from stalk and chopped
  1. In a large pot, add the coconut oil, onion, garlic, curry powder, tumeric, chile flakes and 1/8 teaspoon of sea salt and heat over medium heat. Once the onions start sizzling, turn the heat to low and cook 4-5 minutes, stirring often, until onions are soft.
  2. Add 8 cups of water, lentils and 2 teaspoons of sea salt. Turn heat to medium low. Use a wooden spoon to scrape up any bits of onion or seasoning that started to stick to the bottom of the pot. Put the lid on the pot and simmer for 30-40 minutes, stirring occasionally, until lentils are soft. Taste to see if additional salt is needed.
  3. Stir in coconut milk and chopped kale. Cook until the coconut milk is heated and kale has wilted a bit. Taste again for seasoning and adjust with salt if necessary.

::

Crispy Broccoli with Lemon and Garlic
Recipe Credit: Smitten Kitchen

1 pound fresh broccoli
3 tablespoons olive oil, divided
1/2 teaspoon coarse or kosher salt
A few pinches of pepper flakes, to taste
Finely grated zest of half a lemon, or more to taste
1 large or 2 small garlic cloves, minced
Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately.

::

Winter Vegetable Chowder with Crispy Cabbage, Lemon and Mustard
Recipe Credit: The First Mess

chowder ingredients:
1 tbsp olive oil
1 large cooking onion, small dice (1 3/4 cups)
1 leek, small dice (white + light green part only)
4-5 cloves of garlic, minced
4-5 thyme sprigs, leaves removed and chopped
1-2 parsnips, peeled and chopped (1 1/2 cups)
1/2 celery root, peeled and chopped (1 1/2 cups)
2 heaped cups of small-chopped cauliflower florets
1 1/2 tbsp grainy mustard
salt + pepper to taste
2 tsp nutritional yeast (optional)
1 tsp Old Bay Seasoning
1/4 cup lemon juice
3 1/2 cups vegetable stock

crispy cabbage ingredients:
1/4 head of a green cabbage, cut into 1/2 inch slices
2 tsp olive oil
salt + pepper
optional seasonings: Old Bay, celery salt, caraway seeds, nigella seeds, za’atar etc.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Heat the olive oil in a large, heavy soup pot over medium heat. Add the diced onions to the pot and sauté until soft and translucent, about 4-5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 4 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly. Add the chopped parsnips, celery root, and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. Add the lmeon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-18 minutes.

Ladle half of the chowder into an upright blender and carefully purée until smooth. Pour puréed portion of chowder back into the soup pot and bring it back to a boil. Check the chowder for seasoning, adjust and serve hot.

While the chowder is simmering/cooking, make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Pour the 2 tsp of olive oil over top, season with salt and pepper and add any spices you like. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Slide the sheet into the oven and roast the cabbage for 13-17 minutes, or until browned on the edges and crispy in parts. You’ll have to flip the cabbage around a few times while it’s roasting. Serve warm cabbage on top of the dreamy winter vegetable chowder.

::

Roasted Tomato Soup
Recipe Credit: Sprouted Kitchen

ROASTED TOMATO SOUP // Serve 2 as an entree, 4 as a side

1 1/4 lb. Ripe Tomatoes (about 4 Large Tomatoes)
1/2 Medium Yellow Onion
3 Garlic Cloves
1 Tbsp. Extra Virgin Olive Oil
1 tsp. Sea Salt
Fresh Ground Pepper
1 Tbsp. Chopped Parsley
1 1/2 Cups Low Sodium Vegetable or Chicken Broth
1 Tbsp. Organic Tomato Paste
1/4 Cup Heavy Cream or Half and Half, optional
Fresh Oregano + Basil for garnish
Fresh Grainy Bread

1. Preheat the oven to 350′. Cut the tomatoes and the half of an onion into wedges. Use your finger to push out some of the seedy parts of the tomatoes, but this is not a huge deal, just get out the big seedy parts, a bit intact is fine. Spread them on a rimmed baking sheet. Drizzle with the olive oil and sprinkle the salt, a generous amount of pepper, the chopped parsley and gently toss it with your hands. Tuck the garlic cloves somewhere in a tomato, so they don’t burn. Roast on the middle rack for 30-40 minutes until the tomatoes have broken down and reduced to about half their size. Remove and cool slightly.
2. Warm the broth and stir in the tomato paste to dissolve. Add the all of the ingredients from the roasting pan into the broth and let it gently simmer for 5-10 minutes. Use an immersion blender to puree the soup in the bowl, or with a food processor or blender. The soup should be smooth, with some texture. If you don’t like any texture at all, you could run it through a fine mesh sieve. Return it back to the pot, and add the cream to taste, if using. Taste for salt and pepper.
3. Serve with some toasted bread, or broil a few slices with a piece of mozzarella on top. Garnish with fresh chopped basil and oregano.

::

Eggplant Spread
Recipe Credit: Seven Spoons

Canola oil or other neutral oil
1 medium eggplant (aubergine)
1 large onion, cut lengthways then into thin half moons
2 teaspoons ginger, grated (see note)
3 cloves garlic, grated
1 small green chili, sliced finely
1/2 cup cilantro leaves, coarsely chopped
salt to taste

Use a few drops of canola oil to lightly grease the skin of the eggplant. Over the dying coals of a charcoal fire, place the whole eggplant on the grill. Cook, turning occasionally, until the eggplant has shrivelled and blackened. The flesh should yield easily to pressure, and most of its moisture will have cooked away. Do not panic if the skin splits while cooking, this is perfectly fine. Remove from the heat and set the eggplant aside to cool.

In a medium saucepan, heat about 2 tablespoons of oil over medium-low heat. Add the onions, ginger and garlic. Cook, stirring often, for about 10-15 minutes or until the onions are translucent and the garlic is sweet. Add the green chili and cilantro, cooking for 5 minutes more.

Using a spoon or your fingers, peel away the skin from the eggplant. Scoop the flesh into the pan with the aromatics, breaking it up and stirring to combine. Season lightly with salt. Increase the heat to medium and cook the eggplant for 10 more minutes, or until it begins to slightly darken in colour and any residual moisture has dissipated. Check for seasoning and serve.

Makes about 1 cup.

::

tempeh, brown rice + millet veggie burger
Recipe Credit: The First Mess

special equipment:
a food processor
serves: 6-8
notes: I leave a lot of room for mods here because I know everyone’s spice/ingredient needs are different. Also, I would highly recommend refrigerating the patties for at least an hour before cooking them to let them set up all proper. I haven’t tried grilling these, but I feel like that would be unsuccessful. Sauté all the way. (If you try baking or grilling or some other method, let me know how it goes)

patty ingredients:
1/2 cup millet
1/2 cup brown basmati rice
1/2 cup nuts + seeds (I used walnuts + sunflower seeds)
1 clove of garlic, peeled
3/4 cup roughly chopped red onion
1/2 cup grated vegetables (I used carrots + golden beets)
3/4 cup roughly chopped tempeh
1.5 tbsp tamari soy sauce
2 tbsp GF flour blend (or wholewheat, spelt etc)
2 tsp organic, non-GMO corn starch OR arrowroot powder
2 tbsp nutritional yeast
1.5 tbsp ground spices (I used za’atar, ancho chili powder + Old Bay seasoning)
1/4 cup chopped herbs/greens (I used thyme + arugula)
salt + pepper
1-2 tbsp water

assembly ingredients:
grapeseed/coconut oil for sautéeing
1-2 heads of butter/bibb lettuce, washed and leaves separated
sriracha
sliced ripe mango
red onion slivers
pea shoots/other sprouts
+ anything else you like!

Combine the millet and brown rice with 2 1/2 cups of water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer until all of the water is absorbed  about 15 minutes. The grains will still be quite chewy. Scrape the cooked grains into a large bowl and allow them to cool a bit.

In a food processor, combine the nuts/seeds, garlic, chopped onion, grated vegetables and tempeh. Pulse the mixture a few times until a moist + chunky paste forms (doesn’t that sound great?!?). Scrape this mixture into the large bowl with the cooked millet and brown rice.

Add all of the remaining ingredients to the bowl except for the water. Stir everything together until thoroughly combined and the mix resembles a thick paste. It should hold together when you pinch it with your fingers. Add 1-2 tablespoons of water if necessary to bind it at this point and mix one more time.

Form the mixture into 6-8 patties with your hands. Place them on a parchment or foil lined baking sheet, cover them in plastic wrap and place them in the fridge for at least an hour. If you want to freeze these babies, place the covered tray in the freezer for an hour or two to firm the patties up. Then individually wrap them/place all of the patties in a large zippy bag for maximum storage capacity.

To cook: Heat a large sauté pan over medium heat. Cover the bottom with grapeseed/other neutral oil (like a 1/4-1/3 inch? you could also spray the pan with oil if you have a misto thing). Gently transfer 2-3 patties to the pan and sauté until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes. I kind of nudged the patties up against the sides of the pan to brown them all over as well. Repeat with remaining patties, while you keep the cooked ones warm.

Serve the hot veggie patties with lettuce wraps, toppings etc.

::

Roasted Beet Soup with Crème Fraiche
Recipe Credit: Epicurious

  • 1/2 pound red beets (about 3 medium)
  • 1 1/2 teaspoons butter
  • 1 1/2 teaspoons olive oil
  • 1 leek (white and pale green parts only), chopped
  • 1 small onion, thinly sliced
  • 1 celery stalk, chopped
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground white pepper
  • 2 cups water
  • 1 small bay leaf
  • 1 fresh thyme sprig
  • 1 fresh parsley sprig
  • 1/4 cup whipping cream
  • 2 tablespoons crème fraîche or sour cream

Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.

Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)

Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.

::

One-Pot Farro with Tomatoes
Recipe Credit: Smitten Kitchen

2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

::

Citrus Beet Salad with Creamy Avocado Lime Dressing
Recipe Credit: Oh She Glows

For the salad
  • 3 medium/large red beets
  • 3 medium/large golden beets
  • 2 navel oranges (or any variety)
  • 1 grapefruit (Ruby suggested), optional
  • Greens of choice (I used a mix of baby romaine and blanched beet greens)
  • Avocado Lime Dressing
For the dressing
  • 1/2 cup avocado flesh
  • 1/4 cup coconut cream (the cream from the top of the can)
  • 5 tbsp fresh lime juice, or to taste
  • 1 tbsp agave nectar (or other liquid sweetener)
  • 2 tbsp fresh orange juice
  • 1 tsp grapefruit juice (optional)
  • tiny pinch of salt

Directions:

  1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.
  2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.
  3. While the beets roast, prepare the citrus. De-pith and slice into segments. Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.
  4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.
  5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Weeks 12 and 13: 10 New Recipes, Pinterest Edition!

Happy Labor Day! I hope you all are enjoying the weekend. Thank you for your patience with getting these recipes. Between school starting, sports starting and having family visiting from out of state,  it’s been a busy pace around here! Today, I’m including 10 of my favorite recipes I’ve found or pinned on Pinterest. If you also like to pin, feel free to come say hi!

CSA/Farmer’s Market Skillet
Recipe Credit: Iowa Girl Eats

Ingredients

  • 1-3/4 cups chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1 Tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, quartered and sliced (or half a large one)
  • 2 ears sweet corn, kernels cut off the cob (about 1-1/2 cups)
  • 2 green onions
  • salt & pepper
  • 1 vine-ripened tomato, chopped
  • 1/2 cup feta
  • 2 Tablespoons chopped basil
  • For the Honey Lemon Vinaigrette:
    • 1 Tablespoon lemon zest
    • 2 Tablespoons lemon juice
    • 1-1/2 Tablespoons honey
    • 1 garlic clove, microplaned or finely minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Directions

  1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
  2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
  4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

::

Ratatouille’s Ratatouille
Recipe Credit: Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

::

Risotto Primavera
Recipe Credit: Pioneer Woman

  • 5 cups Low Sodium Chicken Broth
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/2 whole Large Yellow Onion Finely Diced
  • 3 whole Carrots, Peeled And Finely Diced
  • 1/2 cup Cauliflower Pieces
  • 1/2 cup Broccoli Pieces
  • 1 whole Yellow Squash, Finely Diced
  • 1/2 teaspoon Kosher Salt
  • 1 Tablespoon Olive Oil (additional)
  • 1 Tablespoon Butter (additional)
  • 1-1/2 cup Arborio Rice
  • 1-1/2 cup Dry White Wine
  • 1-1/2 teaspoon Kosher Salt (additional), More To Taste
  • 4 whole Green Onions, Thinly Sliced
  • 1/2 cup Frozen Peas
  • 4 ounces, weight Goat Cheese
  • 1/2 cup Grated Parmesan Cheese
  • Fresh Dill, For Garnish
  • Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

Serve on a plate with a sprig of dill.

::

Kale Market Salad
Recipe Credit: 101 Cookbooks

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers’ market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

::

Golden Beet Salad with Shallots, Parsley and Orange Miso Dressing
Recipe Credit: Oh She Glows

3-4 medium golden beets
10 small shallots
1 cup uncooked rainbow quinoa
1.5 cups vegetable broth
2 small seedless navel oranges, segmented and chopped (see note)
1/2 cup minced fresh parsley
handful finely chopped pistachios, for garnish (optional)

Orange Miso Dressing: (makes: ~1/3 cup)

1/3 cup orange juice
1 tbsp toasted sesame oil (or olive oil)
1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste
1 medium garlic clove, peeled
1/2 tsp minced fresh ginger
1/2 tsp cane sugar (or maple syrup), or to taste

1. Preheat oven to 375F and line a dutch oven or heavy-bottomed pot with a piece of parchment paper.
2. Trim beet greens, leaving 2-3 inches of the stem on the beet (this prevents the beet from drying out while roasting). Note: If you buy loose beets without stems this is fine too. Use what you can find. Reserve beet greens for sautéing, if desired. Wash beets, but do not peel them.
3. Place beets inside the pot. Drizzle on olive oil and sprinkle with salt and pepper. Roll around the beets to coat.
4. Soak shallots in a bowl of water for a few minutes. This helps to loosen the skin. Slice both ends off the shallots and then peel all the skin off each. Place a piece of tin foil on the counter (about 1 square foot) and place the shallots on top. Drizzle with olive oil and sprinkle with sea salt and pepper. Rub the shallots to combine. Gather the tin foil at each side and crinkle it upward to seal the top. Place shallots in the pot along with the beets.
5. Place lid on pot and roast beets and shallots for about 1 hour at 375F.
6. Meanwhile, cook the quinoa. Rinse the quinoa in a fine-mesh strainer and place it into a pot along with 1.5 cups of vegetable broth. Bring to a low boil, reduce heat to low-medium, and cover with tight fitting lid. Simmer for 17-20 minutes covered, or until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork.
7. Prepare the dressing by processing together all the dressing ingredients. I like to use a mini processor for my dressings because the clean-up is minimal. You could also whisk everything together by hand too.
8. After 1 hour, remove pot from the oven to check on things. Remove the shallots and set aside on the counter (keep the tin foil on so they stay warm). Carefully, prick the largest beet with a fork. If it slides easily through, it’s ready. If your fork feels resistance, it needs more time in the oven. I had to cook my beets for about 1 hour and 25 minutes, so don’t be alarmed if it takes you more time.
9. Remove beets from oven, remove lid, and allow beets to cool until they can be handled. Trim both ends of the beet and discard. Run water over beets and peel the skin off with your fingers (the skin should slide off fairly easily) and then slice beets into bite-sized pieces for the salad.
10. To assemble the salad: Toss together the cooked quinoa, chopped parsley, Herbamare or sea salt, and a couple tablespoons of the dressing. Gently fold in the shallots, segmented oranges, and beets. Drizzle on the rest of the dressing, sprinkle on pistachios (optional), and serve immediately.

::

Spicy Roasted Vegetable Cheddar Cheese
Recipe Credit: The Comfort of Cooking

1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) sharp cheddar cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.

::

Quinoa and Brown Rice with Vegetables and Tahini
Recipe Credit: Food and Wine

1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts

  1.  In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
  2.  Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
  3.  In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
  4.  Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
  5.  In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
  6.  Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.

::

Garden Tomato Basil Soup
Recipe Credit: Season with Spice

6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves
2 cups chicken broth (or vegetable broth)
2 tsp of sweet paprika
Dash of chili powder
Dash of dried thyme
Freshly ground black pepper, to taste
Salt to taste
1/2 cup milk
Dab of butter
Olive oil

Process:
1. Add a few tablespoons of olive oil or coconut oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken broth, paprika, smoked serrano, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper. Enjoy with a side of toast or a grilled cheese sandwich.

::

Ginger Beef, Mushroom and Kale Stir-Fry
Recipe Credit: Gimme Some Oven

MARINADE INGREDIENTS:

  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 2 tsp. ground ginger
  • 1/4 tsp. freshly-ground black pepper

STIR-FRY INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 8 ounces baby portobello or button mushrooms, halved
  • 4 ounces shiitake mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

DIRECTIONS:

TO MAKE THE MARINADE:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

TO MAKE THE STIR-FRY:

Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

::

Sweet and Spicy Poblano-Corn Chowder
Recipe Credit: The Kitchen Beet

The Kitchen Beet - Poblano Corn Chowder

In the Blender:
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
1/2 cup milk
1/3 cup heavy cream

In the Soup Pot/Dutch Oven:
2 TBSP coconut oil
1 cup white onion, diced
1 cup sweet red pepper, diced (about 1 pepper)
1 cup poblano pepper, diced (about 2 peppers)
2 tsp garlic, minced
1/2 cup zucchini, diced (about 1 small)
1 tsp salt
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
2 cups vegetable broth
1 tsp sugar
1/4 tsp cayenne pepper
3/4 cup tomatoes, diced
1 cup pepper jack cheese, shredded

To Garnish:
scallions
avocado
cilantro

As I mentioned above, start by cooking your corn for 5 minutes, then removing from the pot. Set aside until it has cooled enough to handle. While it’s cooling, start chopping! You’ll want to have your onion, red pepper, poblano pepper, garlic and zucchini cut before you warm the coconut oil in the pot.

In your large soup pot or dutch oven, warm 2 TBSP of coconut oil over medium heat until just melted. Add your white onion and cook, stirring occasionally, for about 8 minutes. Next, you’ll add your red pepper, poblano pepper and garlic. Let that saute, again stirring occasionally, for 3 minutes. Add your zucchini and salt and saute for another 2 – 4 minutes. I always sneak pieces of pepper and zucchini around the 2-minute mark to see if it’s tender, or needs another minute. (Note: while the sautéing is happening, this is a good time to cut all the corn off the cob and blend half of it with milk and cream in your blender!)

Add your cooked corn (2 cups) that was NOT blended with the milk+cream, vegetable broth, sugar and cayenne pepper. Bring to a simmer (not a boil, just a gentle roll) and let it all simmer in the pot for 5 minutes, giving an occasional stir. If you haven’t already, take this opportunity to cut your tomatoes into small pieces and shred your pepper jack cheese.

Stir in your pureed corn (the lovely corn-milk-cream mixture). Add the tomatoes and pepper jack cheese, and let it cook for 2 – 3 minutes so the pureed corn can heat up, and the cheese can melt. Serve immediately, and top generously with scallions, avocado and cilantro.

Week Eight: The Most Wonderful Time of the Year

This really is my favorite time of year. Nearly every surface of our kitchen is bursting with amazing produce, thanks to Groundswell! I’m so grateful we are able to have such abundance at our finger tips. I’ve been working away in the kitchen, creating many different dishes to use what we have before we get more! This week includes my all-time favorite broccoli salad, a roasted peach salad, roasted eggplant and pepper relish, shrimp and bok choy stir fry and a simple creamy cucumber salad.

Broccoli Slaw
recipe credit: The Smitten Kitchen Cookbook

2 heads broccoli, each 3/4 – 1 lb.
1/2 c. thinly slice almonds, toasted
1/3 c. dried cranberries, coarsely chopped
1/2 c. buttermilk, well shaken
1/2 c. mayonnaise
2 TBSP apple cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 small red onion, finely chopped
lots of freshly ground black pepper

Trim broccoli and chop into large chunks, then cut each floret chunk into thin slices. Cut the stems into thin matchsticks.  Toss sliced broccoli with almonds and cranberries.

In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in onion. Pour dressing over broccoli mixture and add black pepper. Stir again, so salad is evenly coated. Serve immediately, or keep in fridge for 2 – 3 days.

::

The Kitchen Beet - Peach, Mozzarella, Chive Salad

Roasted Peach, Fresh Mozzarella and Chive Salad
recipe credit: The Kitchen Beet 

Roasted Peach, Fresh Mozzarella and Chive Salad
8 oz spicy greens (arugula, mizuna, whatever you have on hand!)
2 firm but ripe peaches, sliced into bite-sized pieces
1 – 8 oz ball of fresh mozzarella, sliced into medium-thick pieces
handful of fresh chives, chopped
1/4 small red onion, as thin as you can slice it

Dijon-White Wine Vinaigrette
1/4 c. extra virgin olive oil
2 TBSP white wine vinegar
1 TBSP dijon mustard
1 – 2 tsp. honey, to taste
sea salt and black pepper, to taste

Preheat oven to 300 F. Slice your peaches, mozzarella and red onion, and chop your chives. Line a baking sheet with parchment paper and place your peaches on it so they are not touching. Roast for about 8 minutes, or until warm and juicy. In a bowl or on a platter, toss your clean, dry salad greens and arrange the rest of the ingredients on top.

In a small glass bowl with a spout, whisk together dressing ingredients, tasting as you go, so it is to your liking. (Alternatively, you could shake all ingredients in a small mason jar with a lid.)

Drizzle dressing on top of the salad. It won’t need much to highlight the flavors.

::

Roasted Eggplant and Pepper Relish
recipe credit: Seven Spoons 

4 red bell peppers, seeded, cored and sliced thinly
1 medium eggplant, cut into 1/4″ batons
1 large onion, halved lengthwise and then sliced very thinly
1/2 cup plus 2 tablespoons good olive oil, divided
1/4 cup good quality balsamic vinegar, see note
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
2 teaspoons minced fresh basil
sprinkle of dried red pepper flakes (optional)
salt and freshly ground black pepper

Preheat oven to 425°F (220°C). On a standard rimmed baking sheet or large roasting pan, toss together the peppers and eggplant. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast, for 15 minutes, turning occasionally. Add 3/4 of the onion (reserve the rest) and continue to cook until the vegetables are soft but without much colour, about 25-30 minutes more.

Meanwhile, in a large bowl, make the vinaigrette; combine the vinegar, capers, garlic and basil. Slowly whisk in the 1/2 cup of olive oil, until thick and emulsified. Mix in the reserved onion and the red pepper flakes (if using), season with salt and pepper to taste and set aside.

When finished roasting, tumble the hot vegetables into the vinaigrette, tossing well to combine. Make sure to scrape any caramelized bits off of the pan and any accumulated juices. Allow the vegetables to marinate for 20 minutes at the least, serving the relish warm. My preference is to cool the mixture, then refrigerate in a sealed container overnight. It can then be served at room temperature or warmed gently. You could use to make a great toasted sandwich – perhaps add some cheese, too!

Makes about 2 cups.

::

Shrimp and Bok Choy Stir-Fry
recipe credit: Food52

For velveting the shrimp:

  • 1large egg white
  • 1tablespoon cornstarch
  • 2teaspoons rice wine, dry sherry, or rice vinegar
  • 1teaspoon soy sauce
  • 1pound large shrimp, peeled and deveined
  • 1tablespoon peanut, canola, or vegetable oil
  • Water for poaching
For the stir-fry:

  • 1tablespoon peanut, canola, or vegetable oil
  • 1tablespoon minced fresh ginger
  • 2 to 3garlic cloves, minced
  • 1tablespoon chili-garlic sauce, or to taste
  • 4scallions, white and green parts separated and thinly sliced
  • 1pound baby bok choy, washed and thoroughly dried
  • 1/2pound snow peas
  • 2tablespoons rice wine, dry sherry, or rice vinegar
  • 1tablespoon soy sauce
  • 1/2cup toasted chopped cashews
  • Cooked white or brown rice for serving
  • Toasted sesame seeds for garnish
  1. In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)
  2. While the shrimp marinates, separate the baby bok choy into leaves and, if desired, trim and de-string the snow peas. Set aside.
  3. Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.
  4. Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  5. Add the snow peas and bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice, garnish with sesame seeds, and serve immediately.

::

Creamy Cucumber Salad
recipe credit: Ina Garten (Barefoot Contessa)

4 cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

::

Week Seven: Don’t let Zucchini and Summer Squash perish on your watch!

I hope you’re enjoying the heat and the abundance of wonderful CSA veggies from Groundswell…I sure am! This week focuses on a few wonderful uses for zucchini and summer squash. These delicate vegetables need to be used sooner than later after pick-up, and here are a few great ways! You’ll notice that, with the exception of the zucchini bread, these recipes also make great use of fresh herbs and scallions!

Zucchini-and-Pecorino Frittata
Recipe Credit: Orangette

3 Tbsp olive oil
1 red onion, halved and thinly sliced
1-1 ½ lb zucchini, thinly sliced into half-circles
2 Tbsp fresh basil, chopped
6 large eggs (preferably free-range, please)
S & P
½ cup good-quality Pecorino Romano, grated

In a 12-inch nonstick skillet, heat 2 Tbs olive oil over medium heat. Sauté onions until wilted, about 5 minutes. Add zucchini and cook, stirring occasionally, until tender, about 10 minutes. Add basil and remove from heat. Drain in colander.

Crack eggs into a medium bowl and whisk with a fork. Add salt and pepper and cheese, stirring to mix. Add zucchini and onion and stir to mix evenly.

Heat remaining Tbsp oil over medium heat. Add egg mixture, using fork to distribute evenly over pan. Reduce heat to low and cook until set, 12 to 15 minutes or so. Remove from heat and slide frittata onto a large plate. Place skillet over plate, and invert frittata back into skillet. Cook a few minutes more. Invert frittata onto plate to serve. Eat at room temperature or cold. Serves 6-8 as a first course or 4 as a main dish.

::

Zucchini Bread
Recipe Credit: Smitten Kitchen

Yield: 2 loaves or approximately 24 muffins

3 large eggs
1 cup (235 ml) olive or vegetable oil
1 3/4 (350 grams) cups sugar
2 cups grated zucchini
2 teaspoons (10 ml) vanilla extract
3 cups (375 grams) all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon (6 grams) table salt
1/2 cup (55 grams) chopped walnuts or pecans (optional)
1 cup (115 grams) dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

::

Zucchini Fritters
Recipe Credit: Smitten Kitchen

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

::

Zucchini Toasts
Recipe Credit: Sprouted Kitchen

1 Fresh Whole Grain Loaf
4 Zucchini (About 2 1/2 Cups when diced)
1 Tbsp. Olive Oil
2-3 tsp. Lemon Pepper
1 tsp. Fennel Seed (optional)
Sea Salt (If your Lemon Pepper Blend DOESN’T have salt already)

1 Cup Ricotta Cheese
2 Tbsp. Minced Shallot
1 Tbsp. Dijon Mustard

Fresh Parsley + Mint (about 1/3 cup of each)

Oven to 475′

1. Cut both end off the zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.
2. Spread zucchini on a large baking sheet, drizzle the olive oil and lemon pepper, optional fennel seed, and salt IF needed. The zucchini should have a very light coating of oil, add a bit more if need be. Use your preferences on the amount of spices too. Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they’ve got some good crispy edges. Remove to cool.
3. While zucchini is roasting, mix the ricotta, mustard and shallot together in a small bowl, set aside.
4. Chop even amounts parsley and mint, about 1/3 cup in total.
5. Toast your bread slices, I thought 1/2” thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs.

::

Summer Squash and Herb Pie
Recipe Credit: My friend Linnea who works on a CSA farm in Wisconsin

Butter-only pie crust:
1 ¼ cups all-purpose flour
½ cup butter, very cold, cut into ½ inch cubes
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoon ice water

Combine flour, salt & sugar. Combine butter with pastry cutter or food processor.  Slowly add very cold water until you get a thick dough consistency.  Roll out and fit into pie pan. Chill in pie pan while you prepare your filling ingredients.

Filling:
¼ cup butter or vegetable oil
4-5 scallions, chopped
4 cups thinly sliced summer squash of any kind
¼ cup chopped parsley
5-6 basil leaves, julienned
2 tablespoons herb of your choice (dill or oregano make fine choices)
¼ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper

2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
2 teaspoons mustard

Heat the butter or oil in the pan and add all the remaining vegetables, herbs and spices. Sauté the mixture together on medium heat for about 10 minutes.

Add the eggs and mozzarella to the summer squash mixture. Spread the mustard onto the prepared pie crust, and pour in the remaining summer squash and egg mixture on top. Bake at 375° F for 18-20 minutes, until top is beginning to turn golden brown. Rest the pie a few minutes out of the oven before digging in.

Wishing you happiness and tasty kitchen success using your zucchini and summer squash!

Week Six: The Moosewood Edition

During a road trip this past weekend, I had the opportunity to eat at Moosewood Restaurant in Ithaca, NY. I’ve been a fan of their cookbooks for a long time, so it was pretty amazing to be in their restaurant space and eat their delicious, flavorful and unpretentious food. I picked up another one of their cookbooks, so this week’s recipes will include four from their collection, and a Chard Burger that sounds great from Farmer Tom!

Sugar Snap Peas and Radishes with Orange & Mustard
Coconut oil
Sugar Snap Peas
Radishes
Freshly squeezed orange juice
Orange zest
Dijon mustard
Scallions
Salt and Pepper

Using whatever amounts you have on hand, stir together orange juice, orange zest, Dijon mustard and salt. Saute sugar snap peas (or snow peas) and sliced radishes in coconut oil for a minute. Add some water and cook until just tender. Drain and add the orange juice, zest and mustard. Top with scallions, and season with salt and pepper to your tastes.

::

Chopped Broccoli Salad
4 cups chopped broccoli
1/2 cup mayonnaise
2 tsp. maple syrup
4 tsp. apple cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. currants
1 c. seeded and finely chopped bell pepper
2 TBSP sliced scallions or snipped fresh chives

Slice off thick bottoms of broccoli. Finely chop the forest and small step shoots. Cut larger stems lengthwise into halves or quarters and then thinly slice.

In a medium serving bowl, whisk together the mayonnaise, sweetener, vinegar, salt and black pepper. Fold in the broccoli, currants, bell peppers and scallions.chives. Set aside to allow flavors to meld for at least 30 minutes.

::

Asian Slaw
3 cups thinly sliced cabbage (pick your favorite – Chinese Cabbage, Bok Choy, Green)
1 cup shredded carrots
1/2 cup chopped scallions

Dressing
2 TBSP vegetable oil
1 tsp. dark sesame oil
2 TBSP vinegar (rice, white or apple cider)
1 tsp. peeled and grated fresh ginger
1 TBSP soy sauce
2 tsp. brown sugar
dash of chili oil or Chinese Chili Paste

Combine cabbage, carrots and scallions in a bowl. In a separate bowl, whisk together all dressing ingredients. Pour dressing over vegetables and toss well. As a variation, you could wilt the slaw just a bit by heating the oil up and tossing it over the vegetables with the rest of the dressing ingredients.

::

Pasta Primavera
1 pound pasta (such as penne)
1 TBSP olive oil
6 garlic cloves or garlic scapes
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
2 cups chopped tomatoes
1/4 cup dry white wine
1 tsp. salt
1 cup freshly shelled peas
1/2 cup sliced fresh basil
ground black pepper
1 cup freshly grated Parmesan or Pecorino Romano

Boil water for the pasta. In a large skillet or pan over medium heat, warm the oil. Add the garlic, red onion and carrot sticks. Saute for a minute or two, stirring. Add the bell peppers and zucchini and continue to saute for a few minutes.

Start cooking your pasta if you haven’t already!

Add the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the veggies until just tender. Stir in the peas and basil. Season with black pepper and salt, if needed.

When the pasta is al dente, drain it, reserving about 1/4 cup of the cooking water. In a large bowl, toss pasta with half the grated cheese and reserved cooking water. Drizzle the pasta with a little olive oil. Top the pasta with the vegetables and sprinkle on the rest of the cheese. Enjoy!

::

Farmer Tom’s Chard Burgers
I love this great idea from our wonderful farmers:

1. Saute one bunch of chopped chard stems for 10 minutes.  Add chard leaves and saute 10 more minutes.
2. Mix 1 lb.beef hamburger, thawed, with cooked chard, 2 T salsa and 1 T refried beans
3. Add 1 tsp each of oregano, black pepper, turmeric, cumin & salt or your favorite spices
4. Thinly coat bottom of pan with oil to fry each batch of burgers (the added ingredients make them stick without oil)
5. Fry at medium heat
Picky kids will love this!  Our 3-year-old son has a strict “no leaf” policy, but gobbles these up.

Week Five: Greens! Beets! Scallions! Radishes!

Happy Holiday weekend! I hope everyone enjoyed their 4th of July and all the amazing weather we had. We road tripped to Wisconsin to stay with friends at their farm for a few days. It was wonderful, and we were glad to be back to our side of Lake Michigan tonight. This week’s post brings a great beet salad, a kale salad that uses broccoli, carrots and radishes (in addition to other vegetables), scallion pancakes, garlic scape-white bean dip to use with kohlrabi sticks, carrots sticks, sugar snap peas and more, and pasta with pesto and greens.

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

salad
6 medium-sized beets, tops removed and scrubbed
4 oz organic blackberries
5 oz greens (any kind!)
large handful slivered almonds or chopped pecans
4 oz soft goat cheese, crumbled

dijon-shallot dressing
1/4 c good olive oil
1/4 c balsamic vinegar
2 shallots
2 tsp dijon mustard
sea salt + freshly ground black pepper

Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place on a rimmed baking sheet. Roast them for 45 – 55 min. A small, sharp knife inserted in the middle will indicate they are tender. Unwrap each beet and set aside for 10 minutes, until they are cool enough to handle.

Meanwhile, saute the shallots in a little olive oil over medium heat until just caramelized – about 5 minutes. Mix the shallots with the olive oil, balsamic vinegar, dijon mustard and about 2 tsp of salt and 1 tsp of freshly ground pepper. Whisk until emulsified, then set aside.

You should be able to very easily peel the skin off of the beets. After you peel them, cut into cubes and place in a large bowl. Pour half of the dressing over the beets, and mix to coat completely. Add the arugula, and mix again. Top with the blackberries, almonds and goat cheese. Drizzle a little more dressing over the top, and add salt and pepper if needed.

::

Scallion Pancakes
recipe credit:The Kitchn

2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

::

Garlic Scape and White Bean Dip
recipe credit: The New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Dip some of your CSA veggies in the dip – sugar snap peas, carrots sticks, kohlrabi sticks…we have so many wonderful options!

::

IMG_9084

My Favorite Kale Salad with Lemon-Dijon Dressing
recipe credit: The Kitchen Beet 

kale salad with chopped raw veggies, cranberries and sunflower seeds
1 bunch of mixed kale (approximately 10 leaves), cut into thin ribbons
1 medium head of broccoli, chopped into small pieces, florets only
1 medium head of cauliflower, chopped into small pieces, florets only
3 medium carrots, peeled and chopped into small pieces, florets only
3 medium radishes, very thinly sliced into half moons
1/2 c. sunflower seeds
1/2 c. dried cranberries or cherries
parsley to garnish (optional)

lemon-dijon dressing
1/2 tsp. freshly grated lemon zest
2 TBSP fresh lemon juice
2 TBSP dijon mustard
1 tsp honey
generous amount of freshly ground pepper
sea salt
2/3 c. olive oil

Prepare dressing by gently whisking all ingredients except olive oil in a small mixing bowl with a pour spout. Add olive oil in a slow stream, whisking until dressing is emulsified.

Wash and dry all veggies. Remove the stem from each kale leaf, then stack a couple of leaves at a time and cut into thin kale ribbons. Add kale to a large bowl, then massage with just enough dressing to coat leaves. Let the kale tenderize with the dressing while you prepare the rest of the salad. Chop broccoli florets, cauliflower florets and carrots into very small pieces. Cut radishes in half after you remove tops, then slice as thin as possible. Add veggies to kale, top with sunflower seeds and dried cranberries/cherries and drizzle with as much of the dressing as desired. Sprinkle with chopped parsley to garnish.

Note: If you are saving some for lunch the next day, don’t add the extra dressing until then. Kale Yeah!

::

Brazil Nut and Arugula Pesto Pasta
recipe credit: Deliciously Ella Cookbook

scant 1 c. brazil nuts
1/3 c. pine nuts
1 1/2 avocados
2 big handfuls of arugula
big handful of basil leaves
juice of 1 1/2 lemons
1/2 c. olive oil, plus extra for veggies
salt and pepper
1 pound pasta of your choice (regular, whole wheat, brown rice, other gluten free)
2 zucchini
1 head of broccoli
1 2/3 c. of shelled peas

Put brazil nuts and since nuts in food processor and pulse for about a minute until completely crushed. Add avocado flesh, arugula, basil leaves, lemon juice, olive oil, 1/2 cup water, salt and pepper. Blend again until you have a smooth, creamy pesto.

Next, cook pasta.

While pasta cooks, chop zucchini into thin slices and broccoli into bite-sized pieces and place together in a frying pan with a little olive oil and salt and paper. Saute for 5 – 7 minutes and just tender.

While these cook, place peas into a saucepan of cold water and cook them until the water boils, then drain them.

Once pasta is cooked and drained, toss it with pesto, peas and sautéed veggies. Enjoy!

::

Waitin’ For A “Soup-er”man

Hello members, welcome to week 15!  This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to find a vegetable stock recipe, and two simple soups that you can then use the stock with.  We also found an Autumn themed salad that calls for Michigan pears, and some mini omelettes that are great for using up leftover veggies.

 

Vegetable Stock

This recipe comes from a cooking class I took on soups and stocks.  Chef Jim LaPerriere was the teacher, and his recipe credits the CIA Professional Chef Book.  There are many variations you can make on vegetable stock, and because veggies yield their flavor sooner than meat bones, you can make vegetable stock in about an hour. That means you can try several stocks in an afternoon and freeze them for winter soup later.

Yield: 1 quart veggie stock, consider double or triple the recipe if making stock to freeze.

  • 2 fl. oz. vegetable oil
  • 4 oz. sliced onions
  • 4 oz. chopped leeks
  • 2 oz. celery
  • 2 oz. green cabbage
  • 2 oz chopped carrots
  • 2 oz. chopped tomato
  • 3 garlic cloves, crushed
  • 1 1/2 qt. cold water
  • Herb sachet: place 2-3 parsley stems, 1/2 tsp thyme, 1/2 tsp black pepper, 1 bay leaf, 1 garlic clove, 1 tsp fennel seeds in a section of cheesecloth, wrap into a pouch and tie with baker’s twine
  1. Heat oil in a soup pot, and add vegetables.
  2. Cover and sweat the vegetables 3-5 minutes.
  3. Add the water and sachet; simmer for 30-40 minutes.
  4. Strain the stock.  It is ready for soup-making now, or you may cool it and freeze for later use.
  5. Try variations: use parsnips in place of carrots, try more or less celery, add fennel fronds or ginger to herbs.  Also try roasting veggies first before simmering with water for a roasted flavor.

Autumn Chopped Salad

Serves 4-6

  • 6-8 cups chopped romaine lettuce (or whatever is on hand from the share)
  • 2 medium pears chopped (look for Michigan pears at the farmer’s market soon)
  • 1 cup dried cranberries
  • 1 cupped chopped pecans
  • 8 slices of bacon, crisped and crumbled
  • 4-6 oz feta cheese
  • For the dressing: try a combination of 2/3 cup poppyseed and 1/3 cup balsamic vinaigrette.
  1. In  a large bowl, combine lettuce, pears, cranberries, pecans, bacon, and feta.
  2. Drizzle generously with dressing.
  3. Serve in fancy salad bowls if you’re feeling fancy, or regular bowls work fine too.

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

  • 6 eggs
  • 1 green pepper, diced
  • 1/2 sweet or yellow onion, diced
  • 1/2 cup spinach, chopped (or greens you have on hand)
  • 1 Tbsp olive oil
  • add other veggies of your choice: diced tomatoes, potatoes, summer squash/zucchini, broccoli
  • shredded or crumbled cheese, optional
  1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.
  2. Chop all vegetables, saute in a skillet with the olive oil, about 3-5 minutes.
  3. Whisk eggs together in a mixing bowl.
  4. Pour vegetables into egg mixture (and cheese if using).
  5. Pour mixture into muffin tin cells.
  6. Bake 20-30 minutes, or until liquid is cooked off the eggs.
  7.  Enjoy warm or put into freezer bag for convenient meals later.  If freezing, microwave omelettes for 2 minutes to reheat.

Classic Creamy Carrot Soup

This recipe calls for 2 lbs. of carrots, which is about 2 bunches from CSA pickup.  If you are short, consider halving the recipe. Or head on down to Holland or Fulton St Market and get some more Groundswell carrots.  Each rainbow bunch is lovingly crafted by a hardworking Groundswell employee.

  • 2 lbs. of carrots, peeled and cut into 1 inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 Tbsp minced garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 32 oz. chicken broth (or veggie broth)
  • 2 strips precooked bacon (optional)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp hot sauce (optional)
  1. Place oil in a large pot over medium heat.
  2. Add carrots, onion, garlic, thyme, and rosemary.
  3. Cook for 15 minutes until carrots are fork tender.
  4. Remove herb sprigs, transfer vegetables to a blender or use an immersion blender to puree.
  5. Add broth, continue to puree.
  6. Transfer to large saucepan over medium heat, add bacon strips.
  7. Season with salt, pepper, and hot sauce.  Simmer until ready to serve. Serves 6.

Creamy Thai Carrot Soup

  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 lb. carrots, peeled and chopped, about 4 cups
  • salt and pepper
  • 2 cups veggie stock plus 2 cups water
  • 1/2 cup creamy or crunchy natural peanut butter
  • 2 tsp chili garlic sauce
  • For toppings: fresh basil, cilantro, or mint, coconut milk, brown sugar or agave. And Sriracha hot sauce for an extra kick.
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic, add to pot with 1 Tbsp coconut or olive oil. Add carrots and cook for 5 minutes.
  3. Season with salt and pepper, add veggie stock and water, stir.
  4. Bring to a low boil, reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Transfer to blender or use an immersion blender, blend until smooth and creamy.
  6. Add peanut butter and chili garlic sauce, blend.
  7. Taste and adjust seasonings as needed. You may add brown sugar or agave for sweetness.
  8. Serve with fresh basil or herbs of your choice. Drizzle with coconut milk, or add Sriracha sauce for extra heat.

Easy Back-to-School, Labor Day Recipes

Hello members, welcome to week 14.  This week we have a pork roast with salsa verde, but also four recipes that are vegetarian/vegan friendly.  Two recipes make use of slow cookers, and one is a “all-in-one-pot” recipe for families who will be starting school this week.  Enjoy!

Zucchini Hummus

  • 1.5 lbs zucchin, grilled or roasted
  • 2-3 cloves garlic
  • 1/8 cup lemon juice
  • 1/4 cup Tahini
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh herbs: mint, parsley, or both (optional)
  • 1 Tbsp olive oil for garnish
  1. Grill or roast the zucchini in strips ahead of time, about 15 minutes cooking time. Wrap them in foil after done to steam them for a few more minutes.
  2. When cooled, place zucchini, along with other ingredients in a food processor. Puree until relatively smooth.  Transfer to a serving bowl, make a little well with a spoon in the middle to drizzle the olive oil into.  Serve with sliced veggies, pita chips, or more zucchini strips (so meta!).

Chili Verde Tacos

  • 2 lb pork roast
  • 6 tomatillos
  • 1/2 yellow onion, chopped
  • 2-3 cloves garlic
  • 1 7 oz can of salsa verde (store bought or home made)
  • 1 1/2 tsp dried oregano
  • salt and pepper to taste
  • soft taco shells
  • toppings: cilantro and chopped onion, cheese and sour cream, your choice
  1. Spray a medium size crock pot with cooking oil.  Place the roast in crock pot, season with salt and pepper.
  2. In a medium saucepan heat 2 Tbsp oil. Add onions and garlic and cook until transparent.
  3. Add salsa verde and oregano to pan, stir.
  4. Put tomatillos in blender with just enough water to cover them, blend until liquified.
  5. Pour the onion, salsa, oregano mixture over the pork roast. Pour the blended tomatillos over the park roast.
  6. Cook on high for one hour, then change to low for 6 hours.
  7. Shred pork with a fork and cook on low for one more hour.
  8. Serve pok in your favorite taco shells with your favorite toppings.

Slow Cooker Tomato Sauce (The Tom Carey Method) For Freezing

slowcookertomatoes slowcookertomatosauce

When I used to work at Groundswell, Tom and I would discuss the finer points of life, including how to make tomato sauce.  Tom told me you can put whole tomatoes in a slow cooker overnight without the lid on.  At first I didn’t believe him, and said “No way!” and he said “Way! Now get back to work!” I think is how the exchange went.  So that night I went home, took some tomatoes, and a slow cooker, and made my first batch of tomato sauce that I would freeze.

  • 5 lbs. of tomatoes, or however many you have on hand
  • one slow cooker
  • one hand mixer, processor or blender
  1. wash the tomatoes, peel or cut any bad spots out, and  the core if you want.
  2. Place the tomatoes in the slow cooker, stacking as many as you can.
  3. Turn the slow cooker on low, with the lid off, and leave overnight.
  4. In the morning you can mash the tomatoes with a masher and leave them to cook more, or transfer the tomatoes to a stock pot on the stove.
  5. Cook the tomatoes down on either the slow cooker or stove top. Use a hand mixer to blend up the skins and seeds, or put the sauce in the blender/processor to blend up the skins/seeds.  When you have a sauce consistency you like, let it cool for a few minutes, then  pour into quart bags, close carefully, and freeze.
  6. This winter, when you need tomato sauce, grab a bag of frozen sauce, reheat, add dried herbs, and enjoy!

When I told Tom the slow cooker method worked really well, he said “Of course it did! Try it with a bunch of cherry tomatoes! Now get back to work!”

(Editor’s note: Tom Carey is a great guy and encourages employees and only uses positive reinforcement when encouraging employees to be more productive.)

Green Bean, Cherry Tomato, and Cheddar Salad

(credit: cabotcheese.coop/legacy)

  • 4 cups green beans, trimmed
  • 3 Tbsp plain Greek yogurt
  • 1 Tbsp mayonnaise
  • 2 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder, or 1 chopped garlic clove
  • 2 cups cherry tomatoes, cut in half
  • 6 oz cheddar cheese, cut in small cubes
  • 2 Tbsp chopped basil
  1. Bring a pot of lightly salted water to boil.  Add green beans and cook until crisp-tender, about 3 to 4 minutes.
  2. Whisk yogurt, mayo, vinegar, salt and pepper, and garlic in a mixing bowl.
  3. Add the green beans, tomatoes, and cheddar to dressing bowl, toss.
  4. Serve with chopped basil.

Amazing One Pot Pasta

  • 16 oz box of linguini, or your favorite pasta
  • 2 cups cherry or grape tomatoes, cut in half
  • 1 large yellow onion, thinly sliced
  • 6 cloves fresh garlic, thinly sliced
  • 2 sprigs fresh basil, roughly chopped
  • 1 tsp red pepper flakes
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 5 cups of chicken broth (or vegetable broth)
  • 1 bunch of spinach (or salad greens)
  • grated parmesan cheese for serving
  1. In a large pot, bring all ingredients (except for basil, spinach, and parmesan) to a boil over medium-high heat, stirring frequently to prevent sticking.
  2. Continue to boil pasta until al dente, about 9 minutes for linguini. Stir often.
  3. Add basil and spinach, cook one more minute until greens begin to wilt.
  4. Season with more salt and pepper if desired.
  5. Serve in bowls, garnish with parmesan and more basil.

 

 

Week 11: CSA Food Heaven

Hello members! It’s an exciting time in the share right now.  Tomatoes are coming in, and summer squash, cucumbers, carrots, and beets are weighing down our produce bags, not to mention the abundance of basil and salad greens we get each week.  Here are five recipes we hope will send you to Food Heaven:

The Day Before Pickup Stir Fry (this edition featuring broccoli)

broccolistirfry1 broccolistirfry2 broccolistirfryplate3

Serves 4, possibly more or makes leftovers.

This week I noticed we had not gotten to the broccoli in our share, and the next day was pickup, so we decided to go with a stir fry.  I also noticed there was an almost empty barbecue sauce bottle, so I decided to make that my sauce base. Don’t forget to start some rice in a rice cooker before frying!

  • .5-1 lb. Broccoli, stems chopped into small pieces and florets (use 1-2 weeks worth)
  • 1 onion, chopped
  • 1-2 cloves of garlic or scapes, diced
  • 1 bell pepper chopped into small pieces
  • 2 Tbsp cooking oil
  • cooked chicken, steak, tofu, seitan (protein of your choice, pre-cooked)

For the Sauce:

  • Barbecue sauce.  In this instance, there was about a teaspoon left on the bottle walls that I could not shake out or get with a spatula.  So I added a few tablespoons of water, shook the bottle around, and poured it into a mixing bowl.  Most stir fry sauces call for some water or stock for the sauce anyways. Now the bottle is clean to go in recycling and your ancestors who lived through various times of hardship in history are smiling down at your resourcefulness of not wasting food.
  • 3 Tbsp soy sauce
  • 3 Tbsp Cider vinegar
  • 3 Tbsp Honey, or sweetener of your choice
  • 1 tsp corn starch (optional for thickener)
  1. Heat oil in a large frying pan or skillet to med-high or high.  When droplets of water sizzle in the pan, add the onion, cook for one minute.
  2. Add the garlic, cook for one minute, then add the broccoli and bell pepper, cook for 3-4 minutes.
  3. Add the the protein and the sauce, mixing well.
  4. Remove from heat, plate with rice. Enjoy and take leftovers to work.  Coworkers will be envious.

 Beet Pesto Pizza with Kale and Goat Cheese

A creamy and nutritious pizza! Don’t be intimidated by the beet pesto – it takes a little more prep than using canned tomato sauce, but it’s well worth it! Makes 1 12″ pizza.

To Make the Beet Pesto:

  • 1 cup of red beets, chopped and roasted (about 1 medium beet)
  • 3 cloves of garlic, roughly chopped
  • 1/2 cup of walnut, roasted
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 2 Tbsp lemon juice
  • salt to taste
  1. Preheat oven to 375.
  2. Wash and scrub the beets, pat dry. Chop into 1/2″ pieces and wrap in foil (into a packet) on a baking sheet.
  3. Roast for 50 minutes, or until beets are soft.
  4. Allow beets to cool.
  5. Add all ingredients except the oil into the food processor and pulse several times.
  6. Leave the processor running and slowly add the oil. If the consistency is too thick, add a little bit of water.

To Make the Pizza:

  • 1 lb. pizza dough (or pre-made pizza crust, naan bread, french bread, etc. – there are lots of choices for your base. )
  • 1 cup beet pesto
  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozarella cheese, grated
  • 2 oz goat cheese
  1. Preheat oven to 415 degrees.
  2. Bake the dough for 5-7 minutes without toppings.
  3. Remove from the oven and add the toppings. First spread on the beet pesto. Then add the kale and cheeses. (If it seems like a lot of kale, don’t worry, it will cook down.)
  4. Bake 20-25 minutes. Let cool 5 minutes before serving.

Mozzarella and Basil Bites

A delicious snack or appetizer, starring your fresh basil! Makes 30 bites.

  • 1 package of ovoline fresh mozzarella (15, cut in half to make 30)
  • 1 egg plus 1 Tbsp water to make egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite tomato sauce, or make your own, warmed.
  1. Drain the mozzarella and gently pat with paper towel to remove moisture.
  2. Prepare the egg wash by whisking the egg and water with a fork.
  3. Wash and dry the basil leaves and place them in stacks of 5. Here’s the fancy, professional way to chop basil: Roll up each stack and chop finely, to make little basil strips.
  4. To make a wonton: place half of an ovoline on the wonton wrapper, sprinkle with basil. Brush the center with egg wash and press the edges together and tuck under the ends. Let sit for about 1 minute.
  5. Heat the oil in a large shallow pan until it reaches 350 – you are going to want to use a thermometer than clips onto your pan.
  6. Gently place 8-10 wontons in the pan and cook for about 1 minute, making sure both sides are browning. Drain on paper towel.
  7. Sprinkle with grated cheese and serve with warm tomato sauce.

Note: If you prefer, you can bake these instead of frying them. Spray the baking sheet with non-stick spray. Try 400 degrees for 10-15 minutes, keeping an eye on them. You don’t want burnt edges.

Cucumber and Nappa Cabbage Coleslaw

makes 6 servings (1.5 cups each)

  • 1 nappa cabbage (chinese cabbage) finely chopped, about 8 cups
  • 4 small cucumbers, julienne cut (about 6 cups)
  • 1/2 cup chopped, salted, roasted peanuts
  • 1/4 cup chopped cilantro
  • 1/3 cup of peanut or canola oil
  • 1/4 cup fresh lime juice
  • 2 tsp sugar
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • red chili flakes to taste (optional)
  1. Combine cabbage, cucumber, peanuts and cilantro in a large bowl.
  2. Whisk remaining ingredients in a small bowl and pour over the vegetable mixture and toss.

Carrot and Chickpea Salad

  • 6 carrots, washed and peeled
  • 6 cups chickpeas
  • half a bunch of fresh cilantro
  • a handful of fresh mint leaves
  • 2 Tbsp whole cumin seeds, toasted
  • 1 Tbsp whole coriander seeds, toasted
  • juice of 2 lemons
  • 2 cloves of garlic
  • 4 Tbsp olive oil
  • salt and whole cracked pepper to taste
  1. If using dried chickpeas, cook them (We prefer to soak them overnight in water, and then cook for 2 minutes in our pressure cooker.)
  2. Slice carrots on the bias (diagonally) no more than 1/4″ thick
  3. Combine carrots, chickpeas, herbs and toasted seeds.
  4. Season with salt and pepper.
  5. Dress with lemon juice, olive oil and garlic.

Easy, Caprese

CSA Week 10

Here are four easy recipes to make, and a Caprese salad recipe to get excited about tomatoes that are starting to come in. Beans, zucchini, tomatoes, the share just keeps getting better!

4 (or more!) Color Salad

4colorsalad

This salad would also work with other fruits, canned (pineapple) or fresh (whatever is coming into season at the farmers market)

Serves 4 (or more if you add more ingredients of your choosing)

  • 1 head of green lettuce
  • 1/4-1/2 cup of blueberries
  • 1/4-1/2 cup of raspberries
  • half of a 15 oz can of mandarin oranges (or one small can)
  • 1/4-1/2 cup of walnuts
  • optional: chopped red onion
  • optional: thinly sliced cooked chicken breast, goat cheese, chickpeas, etc for protein
  1. Tear the lettuce into bite size pieces and place in a large salad bowl.
  2. Add blueberries, raspberries, and mandarin oranges to your liking.  Start with a 1/4 cup of each and add more if desired.
  3. Break walnuts into small pieces, sprinkle on top.
  4. Serve with your favorite dressing or try this light poppyseed dressing:
  • 2 Tbsp pineapple juice (or mandarin orange juice from the can)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
  • 1 Tbsp olive oil
  • 1 tsp poppy seeds

 

“Egg Rolls”

eggroll1 eggroll2

 

On the left, a freshly poured egg roll.  On the right, a flipped egg roll finishing frying.

This dish comes to us by way of a friend who spent some time in Uganda.  He told us the street food vendors had a dish they called “Egg Rolexes” (or “Egg Rolls” for short), made up of eggs, chopped cabbage, and onion fried in a sort of pancake/crepe shape.  He would make an approximate American version, and we started making our own, and now when we need a quick and filling dinner entree we say “how about some egg rolls?”

Makes 2 egg rolls

  • 1 cup of cabbage, chopped
  • 1/2 cup of onions, chopped
  • 2 garlic cloves, or 2 scapes, chopped
  • 4 eggs
  • 2 Tbsp cooking oil
  1. Heat oil in a skillet on Medium-High heat
  2. Put half the cabbage, onion, and garlic in a mixing bowl, add 2 eggs and mix.
  3. When the skillet is hot, pour the mixture in, it should make a somewhat lumpy pancake shape.
  4. Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes.  While the first one is cooking, mix the remaining cabbage, onion, and garlic with eggs.
  5. Transfer the first one to a plate with a cover, fry the second one using the above directions, then take both to the dinner table for an easy comfort meal.

Avocado and Chicken Caprese Salad

A more filling take on the classic Caprese salad

  • Romaine lettuce (or lettuce from the share)
  • Cherry tomatos, halved (or tomatoes from the share)
  • 1 avocado, chopped
  • fresh mozzarella, chopped
  • sauteed chicken breast, sliced or chopped
  • freshly torn basil
  • equal parts olive oil and balsamic vinegar
  1. Arrange lettuce, tomatoes, avocado, mozzarella, chicken, and basil on plates (however many are coming to dinner).
  2. drizzle with a simple vinaigrette of olive oil and balsamic vinegar.
  3. Enjoy!

Skinny Green Bean Casserole

Serves 4

  • 3 cups of green beans, thinly chopped
  • 1 onion, thinly chopped
  • 2 eggs
  • 2 Tbsp olive oil
  • 1 cup of milk at room temperature
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cornmeal
  • 5 Tbsp grated parmesan cheese
  1. Bring a pot of water to boil, add green beans and onion and cook for 3 minutes.  Transfer the beans and onions to a bowl of water and ice for 5 minutes, drain and pat dry.
  2. Preheat the oven to 375 degrees.
  3. Whisk the eggs in a bowl, then add olive oil and milk.
  4. Add salt and pepper, then corn meal and 2 Tbsp of the cheese and mix.
  5. Fold in the beans and onions, mixing well.
  6. Pour mixture into a greased baking pan, and bake for 40 minutes.
  7. Take pan out, and remaining 3 Tbsp of cheese, then bake for 5 more minutes or until cheese top is melted and golden.

Parmesan, Zucchini, and Corn

If you go to Fulton Street Farmer’s Market, be sure to check out Ham Family Farm for sweet corn.  They grow two popular varieties, “Dutch Love” and “Irish Love” and you can usually find a line of people at 9 am waiting for a delivery fresh picked from Allendale.

Serves 4

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced (or scapes)
  • 4 zucchinis, diced
  • 1 cup of corn kernels, cooked
  • 1/4 tsp dried basil (or a few fresh leaves)
  • 1/4 tsp dried oregano (or fresh if it comes in the share)
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • juice of 1 lime
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp grated parmesan
  1. Heat olive oil in a large skillet over medium high heat.  Add garlic and stir frequently for about 1 minute.
  2. Add zucchini, corn, basil, oregano, and thyme.  Cook, stirring occasionally, until zucchini is tender, about 3-4 minutes.
  3. Season with salt and pepper, stir in lime juice and cilantro.  Sprinkle with parmesan.

 

Get the latest Dirt on the Farm!

About Us

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.