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


  • 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


  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
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

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


  • 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


  • 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



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.


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:

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 Ten: Colorful!

We’ve now gotten to the point where bringing a bag to CSA pick-up certainly isn’t sufficient! When I bring two baskets and a couple of smaller bags, all of our beautiful, fragrant veggies and herbs still burst through the top. We are making and storing pestos from past weeks ‘ recipes with the beautiful basil, enjoying fresh salads and snacking on raw carrots, cucumbers, peppers  and tomatoes when we head to the beach.

This week includes a chicken stir-fry, an asian noodle salad that we always do some version of a couple of times each summer, a great way to use green beans and fennel, a kid-friendly snack and vegan chocolate-zucchini muffins.  Let me know what you’re making and loving!

Asian Noodle Salad
Recipe Credit: The Pioneer Woman

    1 package Linguine Noodles, Cooked, Rinsed, And Cooled
    1/2 head Sliced Napa Cabbage, Or More To Taste
    1/2 head Sliced Purple Cabbage, Or More To Taste
    1/2 bag Baby Spinach, Or More To Taste
    1 whole Red Bell Pepper, Sliced Thin
    1 whole Yellow Bell Pepper, Sliced Thin
    1 whole Orange Bell Pepper, Thinly Sliced
    1 bag Bean Sprouts (also Called Mung Bean Sprouts)
    Chopped Cilantro, Up To 1 Bunch, To Taste
    3 whole Scallions, Sliced
    3 whole Cucumbers Peeled And Sliced
    1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet



1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.


Green Bean Salad with Fried Almonds
Recipe Credit: Smitten Kitchen

1 pound green beans
1/2 a fennel bulb (about 1/2 pound)
1 stalk celery, trimmed
1/2 medium red onion
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil

If you’ve got an adjustable blade slider, time to make it earn its keep! Very thinly slice half your fennel bulb, your celery and your half onion. If you don’t have a fancy slicer, just slice them thinly with a knife. Toss the fennel with lemon juice to prevent browning and also because it makes it extra delicious.

In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour. If you don’t have an hour, 30 minutes will still pickle them to deliciousness but they will only get better with age.

Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans. Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones. Plunge in an ice water bath. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)

Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.

Assemble your salad: Toss green beans with most of fennel, all of celery and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences.


Vegan Chocolate Zucchini Muffins
Recipe Credit: Oh She Glows

1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour (or all-purpose)
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup dark chocolate chips
2/3 cup walnuts, chopped

  • 1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.
  • 2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.
  • 3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.
  • 4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).
  • 5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.
  • 6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.


  • Crispy Black Bean Fritters with Cilantro Dipping Sauce
    Recipe Credit: Mia’s Domain

    3 cups black bean, cooked
    1 large yellow pepper, remove seed, chop into small pieces
    1 small white onion, diced
    2 garlic cloves, crushed
    1 large tomato, chopped into small pieces
    3 tablespoons chopped cilantro
    1/2 cup all purpose unbleached flour
    2 eggs, room temperature
    Sea salt and black pepper
    Extra virgin olive oil (for frying)
    Combine all the ingredients in a large bowl, stir well to combine (add more flour if it’s not binding). Season with sea salt and black pepper. In a large skillet,add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.
    Serve with dipping sauce on the side
    Cilantro Dipping Sauce:
    1/2 cup sour cream or Greek yogurt
    1/2 small green chili, seeded and finely chopped
    1 small garlic clove, crushed
    2 tablespoons chopped cilantro
    1 teaspoon sugar Sea salt and black pepper
    Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.


Chicken-Broccoli Stir Fry

Recipe Credit: Food Network

  • Ingredients
    1 pound chicken breast (about 2 breasts), cubed
    3 scallions, whites only, thinly sliced on an angle
    2 cloves garlic, minced
    1 -inch piece peeled fresh ginger, minced
    1 tablespoon soy sauce
    2 tablespoons sugar
    1 tablespoon, plus 1 teaspoon cornstarch
    1 1/4 teaspoons salt
    1 tablespoon dry sherry
    1 tablespoon dark sesame oil
    About 1/3 cup water
    3 tablespoons vegetable oil
    5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
    3/4 to 1 teaspoon red chili flakes, optional
    1 tablespoon hoisin sauce
    Garnish: toasted sesame seeds, optional
    Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

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.

Quick and Tasty Fall Dishes

It is harvest time and I am preserving every fresh vegetable I can get my hands on!   In my world, that means canning and freezing.  With a preservation frenzy in full swing, there is not a lot of time for fixing big elaborate dinners in my kitchen.  I am more likely to prepare a few salads/dishes that can be made on the weekend and then quickly pulled out and served during the week.  Here are a few of my favorites.

This Apple Fennel salad is magnificent!  Lots of great flavors and don’t forget the goat cheese at the end!


Apple and Fennel Salad with Goat Cheese
(serves 4)

1/4 cup orange juice
1/4 cup grapeseed oil (olive oil if you prefer)
2 Tablespoons of Balsamic vinegar
1/8 tsp salt

2 fennel bulbs, stems removed and bulbs thinly sliced
2 apples (galas are my favorite for this, but any sweet red apple will do) cored and chopped
1 small jalapeno, seeds removed, chopped fine
1/2 cup chopped dates
3/4 cup chopped toasted walnuts or almonds
3-4 sprigs of mint, rinsed, leaves removed and sliced thin
4 oz of goat cheese, crumbled

  • Whisk all dressing ingredients together and adjust to your taste. Set aside.
  • Place the fennel, apples, jalapeno, dates, nuts and mint in a bowl and toss. Drizzle the dressing on top and toss until well coated.
  • Place in fridge for at least an hour to allow the flavors to blend.
  • Toss salad again before serving and top with crumbled goat cheese. Enjoy!

Who doesn’t enjoy a big ole’ pot of sweet and tangy baked beans on an autumn afternoon? We do! What if you could get a healthy dose of greens in there too? This is our favorite recipe for baked beans with the addition of kale.   The best part is it makes a super easy leftover for a second dinner; just reheat on low in a saucepan (w/lid) with a little water to keep it from sticking to the bottom…dinner is served!


Kale/Swiss Chard and BBQ Baked Beans
adapted from Great American Recipes
(serves 6)

8 slices of bacon (certainly can be omitted if you are not a meat eater)
2 cups onion, chopped fine
2 cloves garlic, minced
4 cans (15 oz. each) pinto beans
15-20 leaves of kale/swiss chard, destemmed and chopped fine

1 cup water
1/2 cup tomato ketchup
1/2 cup molasses
2 Tbs Dijon mustard
1 tsp powdered ginger
1 tsp salt
1/2 tsp black pepper

  • Place all sauce ingredients into a medium size bowl and whisk till smooth. Set aside.
  • Preheat the oven to 350 and move racks far enough down to accommodate a large baking pot with lid, such as a dutch oven or Le crueset pot.
  • On the stove top, preheat large dutch oven or Le crueset to medium high, lay in bacon strips and cook, turning occasionally, till crisp. Remove and place on paper towel, leaving bacon fat in the pot. Add the onions and garlic, sautéing for a few minutes until onions are translucent.
  • Meanwhile, place the beans in a colander and rinse thoroughly, drain and then add to the onion/garlic mixture. Chop the bacon and also add.  Then add the kale and stir to mix well with the rest of the ingredients.
  • Pour the sauce on top, mix to fully coat and put the lid on the pot. Place in the oven for 30 minutes.
  • Remove the lid and bake an additional 15-20 minutes or until the top begins to look carmelized and darker in color. Don’t let it burn! Remove and serve with tortilla chips for dipping, keeping in mind that it will be screaming hot for another 30 minutes so do be careful!

What to do with all the eggplant, right? Here is a simple and absolutely delicious combination, using eggplant and those beautiful red peppers. If you are really trying to eat seasonally you will notice there are some windows of opportunity for certain combinations of veggies that you simply cannot wait to arrive. We have been enjoying this dish for years and anxiously await the season!


Roasted Eggplant Spread
adapted from Ina Garten’s Barefoot Contessa’s Cookbook
serves 4, as an appetizer

1 medium eggplant, not peeled (I used 3 of the skinner purple ones last week and it was the perfect amount)
2 small red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbs olive oil
1-1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 Tbs tomato paste (open a small can, scoop out the 1 Tbs and put the rest on a wax paper and into the freezer

  • Preheat the oven to 400 degrees.
  • Cut the eggplant, bell pepper and onion into 1-inch cubes.
    Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. It should still be chunky but in small enough pieces to spread on crackers or pita bread.
  • Adjust seasonings (salt and pepper). Serve with your favorite pita chips, tortilla chips, or crackers.

Most nights I give my son a choice between two vegetables, one that I want him to try and one that I know he doesn’t like, (a Mama has to have a few tricks!).  Either way it is beneficial, because he usually ends up liking a new one or at least we get a second shot at a prior rejected veggie. One night, my son declared he would try the cauliflower, chosen over mushrooms, (okay, I was really desperate to get him to try the cauliflower).  But he promised, “Mama, I know I won’t like it.” After eating a second helping, I gently reminded him of the Green Eggs and Ham story (Dr. Suess), with Sam, who swore he wouldn’t like those green eggs and ham….until he finally tried them!


Roasted Cauliflower with Lemon/ Tahini Sauce
Adapted from Vegetarian Times
(serves 4)

1 large head of cauliflower, cut into 1″ florets
4 tsp of olive oil, divided
2 cloves of garlic, minced (about 2 tsp.)
2 Tbs tahini
1 Tbs lemon juice
5 Tbs of water
1/4 tsp salt
1 Tbs chopped parsley
1 tsp toasted sesame seeds

  • Place oven rack in top position. Preheat oven to 425 degrees.
  • Toss cauliflower with 2 tsp olive oil, and season with salt. Spread on large cookie sheet, and bake on top rack for 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
  • Meanwhile, heat remaining 2 tsp olive oil in small saucepan over medium heat. Saute garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
  • Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds. Enjoy!

Funny thing about Swiss Chard/Kale…it looks like a whole big pile of green stuff, until you cook it and it transforms into a tiny little pile of green stuff!  If this recipe looks familiar, that would be because I posted the same combination for pizza in the beginning of the season. I am including it again, but in a sandwich format, because it works so well with the weekly kale/swiss chard pickup and has turned out to be one of our favorites, especially with my 4-year-old!

In order to make 2 sandwiches each for 3 people (6 sandwiches total), you need 20 leaves of greens, so I stock-pile and after two weeks of pickup I am ready to make them. Yes, greens can be left unwashed (for some reason they last longer this way) and wrapped in a ziplock bag, for 2 weeks.


Swiss Chard, Cheddar and BBQ sauce on Sourdough
(serves 3, two sandwiches each)

– 20 leaves of swiss chard, stems removed, chopped fine
– salt
– 1 Tbs bacon fat or olive oil
– 3/4 cup of BBQ sauce (you can use your favorite, but if you don’t have a favorite you can use mine (listed below this recipe).   I am sure once you try it, you will be hooked.  This is the kind of Q-sauce that makes an old shoe edible!
cheddar cheese, sliced (enough for your preference, I do two slices per sandwich)
– good sourdough bread, thickly sliced and buttered on one side (I use Nantucket Bakery or Wealthy Street Bakery for sourdough, but in a pinch you can get garlic bread loaves at Costco that work pretty good too)

  • Heat a large iron skillet to medium and add the bacon fat or olive oil. Heat to medium, add the finely chopped swiss chard/kale and mix to thoroughly coat with the oil. Cook for about 4 minutes, occasionally stirring so it doesn’t burn or stick to the skillet.
  • Meanwhile, fill a small saucepan with BBQ sauce, and turn on low. 
  • Remove the kale from the skillet and scrape into the saucepan with the BBQ sauce. Stir and heat for a minute, until warm and bubbly, but not boiling. Turn off the burner and move the BBQ/kale mixture to the side.
  • Clean out the same skillet, heat to medium and butter well. Place four slices of bread in the skillet, butter side down.
  • Layer on the cheese and put a lid on the skillet for just a minute or two, until the cheese melts. The lid helps the cheese melt, but you have to make sure your skillet is not up too high which would cause the bottom of the bread to burn.  When the cheese is melted, use a metal spatula to remove each piece of bread to a plate.
  • Place the matching pieces of bread into the skillet, butter side down. Spread a heaping spoonful of the BBQ/Kale mixture on top of each piece of bread.   Place the corresponding cheese/bread slice on top, making it a complete sandwich.
  • This method of constructing the sandwich helps you avoid trying to flip the sandwiches, which is tricky once you add the BBQ/Kale mixture.
  • Allow the underside of the bread to cook till browned, remove and serve. These will be screaming hot, so don’t dive in until they have cooled a few minutes. Enjoy!

BBQ Sauce
3/4 cup ketchup
1/4 cup maple syrup
1/4 cup dark brown sugar
3 Tbs Dijon mustard
1 Tbs minced canned chipotle chiles in adobo sauce (you can buy these at Meijer in the International aisle.

  • Whisk all ingredients in a small saucepan on medium heat until bubbly on sides of the saucepan. Remove, cool, store in a mason jar in fridge for up to 3 weeks.

Enjoy the last couple weeks of the summer CSA pickup.  If you wish to continue on with your veggies, don’t forget to sign up for the Winter CSA, which runs from November thru mid December! 
Lisa McLean

Cool and Refreshing Salads!

Cucumbers in cool sour cream; so simple and refreshing! This recipe has been in our family going back to when I was a small child. It somehow became a Christmas tradition and my Aunt Janis makes it every year. We really enjoy it in summer when the cukes and onions are plentiful and we can sit down and eat a whole bowl full!


Aunt Janis’ Cucumbers and Sour Crème
(serves 4)

4 medium size cucumbers
spoonful of sugar, more or less, depending on how large the cukes
1 small/medium white onion
1 Tbs white vinegar (don’t use white wine vinegar, too sweet, just use plain white vinegar)
1 cup sour cream
salt and pepper

Peel cucumbers and slice very thin. Sprinkle the spoonful of white sugar and gently mix, set aside.
Slice the white onion very thin and mix in with the cucumbers.
Whisk the sour cream and white vinegar together, add salt and pepper to taste. Taste the dressing; it should not be overly tart but should have a slight tang to it from the vinegar. Add more vinegar if you can’t quite taste it.
Mix the dressing in with the cucumber/onion mixture and put back in the fridge for a few hours.  Mix before serving and enjoy this refreshing dish!

I have been carrying around this recipe for about a 5 months, patiently waiting for the blueberries and the kohlrabi to be in my fridge in the same week. I must confess, after all that waiting I really had built up quite an expectation for this recipe! After making it this week, I debated on whether to include it or not. It was very interesting but I was not blown away. But wait… the next day I ate the leftovers and now I am obsessing about whether there will be kohlrabi at the pick up this week so I can make it again! Absolutely delicious and gets super high marks for being a fabulous leftover and make-ahead-friendly dish!


Kohlrabi, Fennel and Blueberry Salad
(adapted from Food & Wine, makes 4 servings)

1/2 cup almonds, toasted
1 large kohlrabi, or two small, peeled
1 fennel bulb, trimmed
1 cup blueberries, washed
2 Tb mint leaves
1/2 cup goat cheese, crumbled

1 Tbs fresh ginger, peeled and minced
2 Tbs minced shallot
1 Tbs white balsamic vinegar
1 Tbs mayonnaise
1-1/2 tsp Dijon mustard
1 tsp soy sauce
2 tsp maple syrup
1/4 cup grape seed oil
salt and freshly ground pepper

Toast the almonds in a preheated oven at 350 for 8-10 minutes, checking to make sure they don’t get too dark. Pull out and cool on a separate plate.

Whisk the dressing ingredients and set aside.

Thinly slice the kohlrabi with a mandolin or cut into matchstick size pieces and place in a medium size bowl. Thinly slice the fennel, coarsely chop the almonds and add both to the bowl. Pour in the dressing and toss to coat. Add the blueberries, goat cheese and mint, gently mixing them in, being careful not to mash the berries. If you can wait until the next day to eat it you won’t be disappointed! 

You can toast the nuts days beforehand and store them in a plastic baggy.
The dressing can be made ahead, as well.

Enjoy the rest of August!

Lisa McLean

Flavor Intuition

Sometimes it all comes together. Once you start identifying the quirky  flavors of  individual  veggies…. the real fun begins! You can follow your flavor intuition and create a dish like this one made of beets, carrots and kale, with a drizzle of balsamic vinegar and blue cheese crumbles. I am totally hooked!

This recipe uses the kale/chard, beets and carrots from pick-up and serves up a lovely balance of textures, and sweet vs. bitter with the balsamic and blue cheese being key, so don’t leave them out!! This dish makes a beautiful presentation and is probably more “adult”  friendly than kid as the mix of veggies may require a more mature palate.  However, you could serve any one of the veggies individually on the side with butter or a sprinkle of cheese to satisfy the kids. 


Beets, Carrots and Kale with Balsamic and Blue Cheese
(Serves 4 as a side dish)

4 medium size beets, roasted, skins removed
4 medium/large carrots, washed
16 leaves of kale/swiss chard, stems removed and chopped fine
olive oil and/or bacon fat
unsalted butter
sea salt / pepper
balsamic vinegar
blue cheese,  for crumbling on top

    • If you didn’t pre-roast the beets, cut the stems off, wash and wrap in a foil pouch. Roast for 1 hour in a 400 degree oven. Pull out and allow to cool. Set them aside until you have prepped the carrots and kale.
    • Wash, de-stem and chop the Kale/Swiss Chard leaves finely.
    • Wash the carrots and run thru the processor with the grating blade.
    • When the beets are cool enough to handle, using your fingers just push the skins right off. Pop them into your food processor with the grating blade and grate them.
    • Heat an iron skillet and scoop in 1 Tbs of bacon fat or 2 Tbs of olive oil. Allow the oil to get hot enough that it shimmers, add the kale/chard. Let it fry for about fifteen seconds and then move it around a bit to coat it all, sprinkle on sea salt and let it sit for another 3-4 minutes. It should be bright green. Remove to a platter and set it in the middle of the platter, smoothing it out to be in a round circle. 
    • Once all kale is removed from the pan, heat another tablespoon of olive oil and add the carrots. Allow them to fry for a couple of minutes, grind some pepper over top, move then around and allow them to cook for another minute. Taste them to make sure they are tender, but don’t let them get mushy! Remove and pile them on top of the kale, spreading them out to almost but just short of the edge of the kale layer.
    • Once all carrots are removed from the pan, add 2 Tbs of unsalted butter and allow it to bubble up. Once done bubbling, add the grated beets and spread them in a layer in the pan so they fry up nicely. After 2 minutes, stir them around a bit and test for tenderness. By the way, quite possibly the best treat in the summer CSA world (outside of a properly made tomato sandwich) is fried beets!!! Sprinkle on some salt and the beets go right down the hatch! Sweet and salty!
    • Remove the fried beets and pile them on top of the carrots, again spreading to make a layered dish.
    • Drizzle a good balsamic vinegar over top of the whole dish, and sprinkle on crumbled blue cheese, right away so it melts a bit on the beets. 
    • Enjoy !

Tips for beets:

  • Each week, when your bring home your beets, decide if you have a dish in which to use them and if so, immediately wrap them in a foil pouch and roast them for an hour at 400 degrees. Roasting beets brings out their sweet, earthy flavor and you can almost NEVER go wrong with pre-roasted beets in any recipe.  Additionally, roasting them ahead of time cuts down on cooking time significantly when you add them to a dish.
  • Have you ever tried to peel a raw beet?? Almost impossible! So your choices are to eat them with the skin on, or roast them and slip the skin off in mere seconds.
  • If you don’t know what you are going to do with them on any given week, the good news about beets is that they will remain fresh and edible in your crisper for months. Wack off the stems, wrap them first in a piece of paper towel and then placed in a ziplock. Store in your crisper.

This week my flavor intuition also led me to this simple combination of potatoes and fennel, roasted in the oven. You can serve this for breakfast, lunch or dinner and it will be well received. How about adding chopped herbs or other root veggies?   Follow YOUR flavor intuition!


Roasted Roots (Potatoes & Fennel)
serves 4

5-6 large potatoes (Groundswell’s potatoes are perfect for this dish!)
1 fennel bulb, stems trimmed off, sliced thin
olive oil
salt & pepper

Preheat the oven to 400 degrees.
Wash the potatoes, leave the skins on and chop into small pieces. The smaller the pieces, the faster they will cook, so use your best judgement. Place them on a large cookie sheet and drizzle olive oil on top. Using your clean hands, mix the potatoes around until all are coated. Yes, your hands will be oily, but it is faster to wash your hands then another dish and spoon, right?!
Spread the potatoes evenly on the pan and sprinkle with salt and pepper. Place in the oven on the center rack for 20 minutes. When the time is up, the potatoes should be starting to look crisp and sticking to the pan. Use a metal spatula to move them around and add the thinly sliced fennel. Add a little more oil if needed and mix so the fennel is coated. Place back in the oven for another 10-15 minutes, checking to see if they are turning golden brown. When golden brown, pull out and enjoy immediately!

Eggplant is here and it is time for eggplant parmesan!
While I absolutely love eggplant parmesan, every time I make it I vow that I will never make it again, since it takes about a solid 5 hours to make just two pans (one for the night and one for the freezer). If you have ever wondered why your Aunt Tillie’s eggplant parmesan is so heavenly, it is because she is in her kitchen for a day stirring the homemade sauce, cutting, dredging, dipping and frying the eggplant, mixing up the ricotta filling and grating pounds of cheese!! Very labor intensive, super high in fat content and not easy to do with a 4-year-old hanging on your leg screaming “when will it be ready, Mama!”

So this year I decided to construct a dish that would hit the flavor combination, without all of the work and calories. Instead of standing over a pan of frying oil for an hour, I decided to bake the breaded eggplant on cooling racks inserted into cookie sheets, so that both sides would get crunchy. I also decided to skip the ricotta and in exchange for the homemade sauce I used fresh tomato slices. I topped the whole thing with provolone cheese slices, popped it back into the oven to melt and then sprinkled grated parmesan cheese and chopped fresh basil on top. It turned into a super delicious, quick and easy dinner, and oddly enough my son asked for it at breakfast the next morning…yes, we did eat eggplant at 7:00AM! 


Crunchy Eggplant Topped with Tomato and Provolone
(makes enough for 2-3 people)

1 large purple eggplant, washed (NOT peeled) and sliced lengthwise into 1/4″ thick slices
NOTE: 1 medium to large purple eggplant will serve 2-3 people so plan accordingly (you can use any variety of eggplant, I like the larger dark purple ones for this dish because they translate into larger/fewer slices and that means less dipping/breading time than with a bunch of small eggplants)
2 eggs lightly beaten with 1 Tbs water
1/4 cup flour for dredging
2 cups Panko bread crumbs
1 Tbs dried oregano
1 Tbs dried basil
1 tsp garlic powder
1 tsp salt
1 tsp pepper

2 medium size tomatoes, thinly sliced
provolone or mozzarella cheese, sliced 
grated parmesan cheese
fresh basil leaves

Preheat the oven to 375 degrees. Prepare two cookie sheet pans with cooling racks on top (use the racks you have for cooling cookies, they should fit right inside the cookie sheets). This allows both sides to get crunchy in the baking process. Using a paper towel dipped in olive oil rub the racks so they are lightly greased. This will keep the crust from sticking to the rack when it is time to remove the eggplant.

Slice the eggplant lengthwise so you have large 1/4″ thick slices. You should get about 9 slices out of a medium/large eggplant. Place the flour in a shallow bowl and the eggs/water mixture in another shallow bowl, both large enough to lay the eggplant down flat inside. Then place the breadcrumbs, oregano, basil, garlic powder, salt and pepper on a large plate and using a fork mix in the herbs.

Dredge each piece of eggplant in the flour, then the egg, then the breadcrumb mixture, both sides.  Gently arrange them on the prepared racks/cookie sheets. Place them in the oven and bake for 25 minutes. Check to make sure the crust isn’t burning and use a fork to test for tenderness.  They should still have some body to them and not be cooked to mush.  Pull out and place sliced tomatoes on top of each eggplant, topping with slices of cheese and pop them back in the oven for another 2-3 minutes or so, until the cheese is melted. 
Pull them out and plate them; sprinkle some freshly grated parmesan cheese and chopped basil leaves on top (sorry, I took my photo too soon in the process!) and serve immediately!  Did I mention this dish has a fraction of the calories found in traditional eggplant parmesan? (Which simply means we can all eat twice as much!)

For my final two dishes this week, please check back to see my post with recipes for Kholrabi with Blueberries and a Cool Cucumber dish.  Tune in tomorrow!  

Lisa McLean

Confessions of a Veggie Sandwich Lover…

I have a sandwich obsession. I just LOVE any combination of veggies, cheeses and spreads packed onto a great slab of bread, grilled panini style or openface and broiled. I had a sandwich a couple weeks ago that I am still dreaming about. The combination of spicy arugula and cool cucumber with the cheese was heaven! After leaving the restaurant, I immediately wrote down the ingredients and tried to recreate it at the homefront. Here is my best rendition. You don’t need a fancy panini maker, any skillet will do.
This is an opportunity for total creativity, so have some fun and make it your own signature combination!


Crispellini Panini (have your kids chant that 3 times fast!)
(adapted from a sandwich I had at the Crispelli restaurant in Berkley)

sourdough bread (or any sturdy bread you like), sliced and buttered
goat cheese, and a mozzarella or Gruyere cheese, sliced (you could get by with just one cheese but I really enjoy the complexity created with 2 cheeses)
garlic powder
salt and pepper
Roasted red peppers
cucumber, sliced thin
Arugula, or any other spicy green, rinsed and spun dry

Butter one side of each piece of bread and place them butter side down (I know it seems messy, so do it on a large cutting board). Smear on the goat cheese or crumble on the feta. If you are using goat cheese, liberally sprinkle salt and garlic powder on top. If you are using feta, skip the salt as the feta will be salty enough, but feel free to sprinkle on the garlic powder. Pile on the strips of red pepper, cucumber slices and then pack on top a bunch of arugula.

Now place the sliced mozzarella or Gruyère on top of the lettuce to keep it in place. Heat your skillet to medium heat and run a swab of butter around it to grease the pan. When the butter stops sizzling place your pieces of bread with all the fixins in the skillet, butter side down (sorry, it may seem obvious, but sometimes we all miss the obvious, right?).

If you have a lid that you can put on top it will help melt down the cheese just a bit faster. Once the cheese is looking a bit melted, place the top piece of bread on top, butter side up and flip the whole thing over. You will need a big spatula (a metal one works best for this dish) and you may need to use a finger or two to assist and keep it all together. Cook a minute or two longer on the second side, checking to make sure the bread is not burning. Remove to a platter and cut in half before serving to release a little heat and enjoy the lovely colors of your sandwich!

Another great sandwich combination and one of my favorite dishes to make on a leisure Sunday is a grilled vegetable platter. It is super easy because most of the cooking takes place outside on the grill and the rest of it is simply assembling dressings, cheeses, and condiments on a big platter and then heading to the deck. Additionally, the veggies displayed on a platter make a gorgeous presentation for entertaining. Serving is super easy because everyone makes their own sandwich from the platter, piling on their favorite spreads and enjoying their own favorite veggie combination. Oh, and did I mention how delicious veggies are when grilled? The flavors are intensified, a bit caramelized from the natural sugars, and with a hint of smokiness!!


Grilled Veggies with Spreads and Artisan Breads
(The funny thing about grilled veggies is that they shrink down so you can eat twice as much! So, gauge the amount of veggies based on each person having 2 sandwiches and at least 6 pieces of veggies per sandwich.)

Ingredients (any combination of the following)
– Olive oil and butter
– Onions, sliced thin (you can caramelize them in the pan as I do below, or use scallions and grill them whole)
– Arugula, or any spicy green, or lettuce if you prefer
– Fresh Herbs: Basil, thyme, oregano
– Zucchini (sliced 1/2″ thick)
– Summer Squash (sliced 1/2″ thick)
– Eggplant, (sliced 1/2″ thick, no need to peel, unless it is super huge and the skin is very tough)
– Peppers, (sliced in half lengthwise, seeds removed)
– Fennel bulbs, (sliced in half lengthwise so that the stem is still holding it together)
– Cheeses: feta, goat cheese, cheddar, Gruyère, mozzarella, parmesan, blue cheese, Manchego; any of these will do!
– Spreads: pesto of any variation, hummus, olive oil, balsamic vinegar
– Bread: any good artisan bread such as focaccia, sourdough, multigrain, thickly sliced. Don’t pick a soft bread that easily falls apart, because you are building a major sandwich!
– Garlic: heads of garlic, fully intact with the paper removed and drizzled with oil, salt and pepper, wrap in foil and place on the grill an hour in advance of the veggies Mushrooms: You can do Portobello caps, placed top side down, drizzled with a bit of olive oil, or pats of butter, and blue cheese or feta chunks placed over the gills, wrapped lightly in tin foil. They take about 20-30 minutes to cook to tender so place them on the grill well in advance of the rest of the veggies.)
– Tomatoes – I like to slice tomatoes for the platter, but only when they are in season and really ripe. I don’t grill them because I find they get too messy and taste just as good fresh.
– Toasted pine nuts
– Olives of any variety

First, bring a skillet to medium heat and pour in 2 Tbs of olive oil, 1 Tbs of butter and allow to melt. Add the onions and stir them around to coat the onions with the oil. Turn the heat down to low and allow the onions to caramelize for at least 10-15 minutes (they will be golden brown). Occasionally stir the pan; if they start to stick to the bottom, add a 1/8 cup of water and stir them around. Make sure the heat is low and they don’t burn.

While the onions are caramelizing, pull out your veggies and wash and slice them lengthwise as noted by each vegetable in the ingredient list. Using a pastry brush, brush each side with olive oil and stack them in a pyrex dish. If you have metal skewers handy, use them because skewering the peppers makes it easy to flip them. Sprinkle them with salt and pepper, as you go.

Head out to the grill. It is really helpful if you have a friend or partner to man the grill while you go back and assemble the platter. If you are on your own, set up the platter first (see further down) and then grill the veggies.
Start your grill with a medium flame (gas) or if using charcoal, get the coals hot and then even them out in one layer so the heat is fully distributed in the grill. Place the veggies on the grill going lengthwise in the opposite direction of the grate so you don’t lose them thru the grate. Grill them for 2 minutes on the first side, with the lid on the grill. Check for grate lines. If none, give them another minute or so and then flip them and grill another 3 minutes on the second side, with the lid on. Check to see if they are tender by poking with a fork.
NOTE: Gas vs. charcoal grills, as well as each veggie, cook differently so err on the side of undercooking rather than overcooking. Veggies always taste better when firm as opposed to mushy!

Pull out a large platter and arrange your greens/lettuce, herbs, cheeses, olives, nuts, and caramelized onions, leaving room for the grilled veggies. You may need two platters if serving more than 4 people. Make sure to include all of your spreads as well, with spoons.
When the veggies are done, pile them back in the same pyrex dish and then transfer them to the serving platter. I find this works best when entertaining so I can take my time artfully placing them on the platter, as opposed to arranging them directly off of the grill.
Serve the veggies, with bread and wine if you like, and enjoy the essence of summer!

I have included a picture of the platter, so you can see the amount of veggies used for a family of three. Sorry, no sandwich pictures available as we went into a feeding frenzy before I remembered to take photos!!

A couple final things to note; last week while reviewing my post dated July 8th, titled “Week 6- Recipe Frenzy”, I realized that I left out two key components for the “Napa Cabbage and Carrot Slaw with Miso Dressing” recipe. I forgot to list the dressing ingredients oil and soy sauce! To those of you who may have muddled thru that recipe trying to figure out how in the world to make it work, please accept my apology. I have since corrected it to read properly. If you are still the owner of some napa cabbage and carrots, please do do give the recipe a try.

Also, this week I had planned on doing some preserving of our CSA veggies by way of making and freezing quiche. As life would have it….life happened….and the prep work for those homemade quiche crusts did not happen! So that project has been bumped out to one of my August posts. Stay tuned.

I hope you enjoy the sandwich suggestions. I am working on some side salads tonight for the week, to be posted tomorrow and of course everyone has a favorite Chocolate Beet Cupcake recipe and I am no exception, so check back this week!

Lisa McLean

Week 17 Comfort Food

Root Vegetable Pot Pie
5 cups total peeled and chopped root vegetables: sweet potato, potato, celeriac, carrot, parsnip any combination you desire, I like equal amounts
1 large onion, chopped
Olive Oil
1 quart broth (I used lamb, but chicken or vegetable would work great as well)
1 1/2 cups frozen peas
1 Tbsp chopped rosemary
1 1/2 lbs chopped raw chicken
2/3 cup flour
2 cups milk
salt and pepper
chopped parsley
1 sheet frozen puff pastry, thawed
Preheat oven to 400 degrees. Coat a large pot or dutch oven with olive oil. Add chopped vegetables and cook 5 minutes. Pour in broth and bring to a simmer. Cook until the vegetables are beginning to soften. Add the peas, rosemary and chicken. Cook until the chicken is cooked through. You may stop now and remove 1/2 as soup or keep going and make 2 pot pies. Slowly whisk the milk into the flour in a separate bowl until well incorporated. Pour this mixture into the pot slowly, stirring as you pour. The sauce will thicken quickly. Remove from heat. Pour into 2 11×7 dishes. Roll out puff pastry until thin enough to cover inside of both pans. Place puff pastry over the pans and tuck in. Slash the puff pastry with a sharp knife to vent. Cook for 20 minutes or until pastry is golden brown. 
Pan Glazed Celeraic and Carrots
1 Celeriac, peeled and cut into large matchstick (batons)
1 large carrot, peeled and cut into large matchstick
1 Tbsp butter
1-2 tsp sugar
chopped parsley, optinal
Place all ingredients in a fry pan. Pour enough water in to 1/2 way up the matchsticks. Heat over medium low heat, swirling the pan occasionally until all water is absorbed and the vegetables are tender and glazed in the butter and sugar (about 10-15 minutes). 
Celeraic and Apple Salad
2 Celeraic, peeled and cut into matchstick pieces. 
1 small onion, sliced thin
1/2 cup apple cider vinegar
1 large tart apple, cored and chopped
3 tbsp fresh chives, chopped
Place the Celeraic and onion in a medium sized bowl. Add the apple cider vinegar and let sit about 10 minutes (or up to 2 hours). Add the apple and chives. Stir. 
Whisk the olive oil and mustard in a small bowl until emulsified. Stir into the salad until all is incorporated. 
Great right away, even better the next day. My new favorite way to eat celeraic! 
Philly Cheese Steak Sandwiches
1 lb round steak, slice very very thin
3 green and 2 sweet peppers, sliced
4 Tbsp Caramelized onion or 1 onion sliced
3 portobello mushrooms, sliced
salt and pepper
Hoagie Rolls
Cheese Sauce (see below)
Saute the peppers in a pan with olive oil, salt and pepper. Add in the mushrooms and cook until to desired of doneness on the peppers. 
Heat a grill or grill pan over high heat. Add the steak in batches and cook 2-4 minutes for mid rare. 
Slather the bun with caramelized onion and place under broiler for a minutes to toast (watch carefully!). Pile on the peppers and steak. Pour on the cheese sauce. No knife and fork allowed! You must eat this by picking the whole darn thing up and letting it slop all over your plate! 
For the cheese sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cup milk
4 oz provolone cheese, sliced
1 oz parmesan cheese, sliced
Melt the butter in a sauce pan. Add the flour and stir for about 2 minutes to cook the flour a bit. Slowly whisk in the milk and bring to a simmer. Let the sauce thicken  (will take about 5 minutes). Add the cheese and stir until it is melted. 
Slow Cooker Root Vegetable Beef Stew
1lb beef stew meat (or roast or steak chopped into cubes)
1 bunch radish, leaves removed, quartered
2 lbs potatoes, cubed
1 bunch carrots, large diced (I left the skin on)
3 large parsnips, large diced
1 small onion, diced
2 cloves garlic, diced
16 oz sliced mushrooms
1 quart diced tomatoes
4 oz tomato paste
1/4 cup flour
1 cup beef broth
1/2-1 cup full bodied red wine
salt and pepper
herbs of choice: I used rosemary and thyme
Place all ingredients in a Slow Cooker (aka Crock Pot) on Low setting for 7 hours. Done! Serve over bread, mashed potatoes, egg noodles, polenta….
Admittedly, this fell just a little flat on flavor. We agreed next time, browning the meat before placing in the crock pot and some cooked bacon would be a good addition along with a dollop of homemade ketchup (see previous post). 
Caramelized Onion and Fennel Potato Au Gratin
1 large fennel bulb, bulb only cored and thin sliced
1 large onion, thin sliced
1 tbsp olive oil
1 tbsp butter
1.5 lbs potatoes, sliced thin
1/2 lb grated cheese (I used Cowslip Creamery Phocas cheese, you could use gruyere, swiss or other mountain cheese variety)
More cheese for grating on top
1.5 cups whole milk or cream or combination of both
salt & pepper
In a large fry pan melt butter and add olive oil. Add fennel and onion and cook over medium low heat stirring occasionally until nice golden brown (about 20 minutes). In a bowl toss the potatoes with the cream and cheese. Add in caramelized veg and salt/pepper to taste. Place the potatoes in a 9×13 pan. Grate more cheese on top if desired. Cover top with foil.
Bake in a 400 degree oven until tender when pierced with a fork. Remove foil and let the cheese brown on the top.
Enjoy! This is one of my favorite fall recipes. Great served with a holiday meal! 
Warm and Cold Root Veg Salad
Mix and Match your veg in this salad. Use celeraic if you have it or daikon. 
For Warm Veg
1 small bunch carrots, cut in half lenghwise
3 radishes, cubed
3 beets, cooked and cubed
1/2 turnip, cubed
1 tbsp honey
3 cups vegetable broth
1 clove garlic
sprig thyme
Place all ingredients in a pan (except beet which should already be cooked). Bring to a boil and simmer stirring occasionally until a syrup forms and vegetables are tender. 
For the dressing:
1 cup plain yogurt
1/4 cup chopped parsley (or top of parsley root)
2 tbsp walnut oil
2 tbsp olive oil
1/4 cup toasted walnuts
1/2 lemon, juiced
Whisk all ingredients together
For the raw veg:
2 radishes, sliced very thin
1/2 turnip, sliced very thin
Strain cooked vegetables and arrange on a platter with the beets. Drizzle with most of the dressing. Sprinkle with raw veg. Serve. 
Roasted Brussels w/leeks and garlic
1 Brussels Sprout stalk, brussels removed and cut in halp
1 or 2 large leeks, white and a few inches of the green part sliced thin
2 garlic cloves, minced
olive oil
salt and pepper
Toss the brussel sprouts, leeks and garlic cloves in a bowl with enough olive oil to coat (about 2 Tbsp). Sprinkle with salt and pepper. 
Place in a single layer on a baking pan. Place pan in a 450 degree oven. About 15 minute total cooking time…Now, you need to check these frequently because the top layers of the brussels will turn from golden to burnt in a matter of minutes at the end (and the garlic will go fast at the end as well). I like to enjoy the first crunchy layer of leaves from the brussels myself then place the pan back in the oven to cook them a little longer. 

Week 10: weeding and feeding

Last Thursday we had a  fun evening at the Weed & Feed Party on the farm! Check out some before and after shots of the fields, plus some market pics, on our facebook fanpage album. Click here. 

Thanks to Katie, Tom and the super cool farm crew for all the lovely healthful gorgeous produce this week!

Cauliflower Caviar
this is a fun little appetizer packed with delicious flavor. I actually haven’t tried the endive from the farm yet, but I imagine you could use some of the small leaves close to the center for this in place of the belgium endive. 
adapted from Cooking Light Magazine
1 head cauliflower, coarsely chopped florets only
2 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces prosciutto, bacon or hard salami, chopped (I used salami)
1 tablespoon minced garlic
1 tablespoon sherry vinegar
1/4 cup chopped fresh parsley
8-10 belgian endive leaves (about 2 small heads) 
1. Preheat oven to 400°.
2. Arrange cauliflower florets in a single layer on baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at 400° for 40 minutes or until cauliflower is lightly browned.
3. Heat remaining tablespoon oil in a small skillet over medium heat. (if using bacon, no need for oil) Add meat to pan; sauté until crisp, stirring occasionally. Add garlic to pan; sauté 1 minute. Drain on paper towels.
4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely mash with a fork.  Spoon 2 tablespoons cauliflower mixture into each endive leaf.  Sprinkle with parsley. Serve warm or at room temperature.
Raw Beet Salad with Walnuts and Goat Cheese
You can prepare the beets ahead of time if you want and let sit in the dressing overnight. Store the walnuts, goat cheese, and spinach separately. Toss these ingredients with the dressed beets right before serving. 
3 small or 2 medium raw beets, trimmed and peeled, julienne cut (or grated) 
1/2 small red onion, thin sliced
1/2 cup toasted, chopped walnuts
1 orange, zest and juice
2-3 TBSP olive oil
1/4 teaspoon Dijon mustard
salt, pepper
4 ounces fresh goat cheese, crumbled
Spinach or mixed greens, lemon juice, olive oil.
Combine the beets, onion, walnuts, and orange zest in a medium bowl.
In a small jar w/ lid combine and shake the orange juice, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.
Divide the salad onto serving plates and top with crumbled goat cheese.
May serve over spinach or mixed greens dressed lightly w/ lemon juice, olive oil, salt and pepper. 
Summer Squash and Carrot Puree
I purchased a cookbook by Jessica Seinfeld called Deceptively Delishious a while ago. I bought it to try recipes for my family and friends with ‘picky-eater syndrome’ kids, but quickly realized even adults need certain vegetables to be cleverly disguised sometimes. Let’s face it, when you buy into a CSA you’re going to get some of THOSE vegetables you’d probably never willingly purchase at the store. Though neither summer squash nor carrots are one of THOSE vegetables for me, I didn’t see myself eating all that was given to us this week, so I pureed them, used some in cupcakes and an egg bake then froze the remaining puree in a zip locks for winter… if you must know…swiss chard is one of THOSE vegetables for me.
3 medium sized summer squash, ends trimmed, cut into 1 inch pieces
1 bunch carrots, peeled and cut into 1/2 inch pieces 
Steam separately over about 1 inch boiling water. Steam 7-9 minutes for squash. 10-12 minutes for carrots. Place in a food processor or blender for about 2 minutes until smooth (add a bit of water if needed to get a smooth but thick consistency).
Summer Squash Cupcakes with Carrot Puree Frosting
I guess this could make 12 cupcakes if you only want a tiny bite…I made them double decker with cream cheese in the center and on top (it was for my birthday,so  I went all out)…makes 12 small or 6 large cupcakes. These are actually pretty dense shortcake-like cakes (the egg whites are deceptive).
5 large egg whites
3/4 tsp cream of tartar
1/2 tsp salt
1 cup flour, sifted 
1/2 cup summer squash puree
1 tsp lemon zest
1 tsp vanilla extract or pure lemon extract
Frosting Ingredients:
8 oz package cream cheese
1/2 cup carrot puree
juice from 1/2 large orange
dash of cinnamon
drizzle of honey (to taste according to how sweet you want it, I added about 1 tbsp)
Preheat oven to 350 degrees. Spray 12 muffin cup pan. In a bowl combine the flour and lemon zest. In another bowl, beet the egg whites , salt and cream of tartar with an electric mixer until stiff peaks form. Stir puree into the flour with 1/2 egg whites until just barely combined. Gently Fold in remaining egg whites. Scoop gently into muffin tins evenly. Bake until light golden about 12-16 minutes. Cool on a wire rack while you make the frosting.
Frosting: beat all ingredients until smooth. Chill until cupcakes are cool.
To frost: Cut top rounded part of 6 cakes with serated knife (to create a flat surface). Frost and top with another small cupcake. Frost again, let the frosting drip down the sides (the messy look is fun sometimes) and serve with a little sprinkle of cinnamon  and powdered sugar on top. Eat or chill for later. Store leftovers in the fridge.

 Baked Herb Eggs with Summer Squash Puree and Roasted Balsamic Tomatoes
Another use for the squash puree now or later this winter. Feel free to change up the herbs in the eggs, I just used what I had on hand. 
3 large eggs
4 large egg whites
1 cup yellow squash puree
1/4 cup shredded white cheddar cheese (or your favorite kind of cheese)
3 green onions, green part only, sliced very thin
7-8 basil leaves, stacked, rolled and thin sliced (chiffonade cut)
1 tsp fresh oregano, minced 
2.5 Tbsp flour
1 tsp baking powder
1 tsp salt
Preheat oven to 400 degrees. Coat 4 (1 cup) oven safe coffee cups or souffle cups or ramekins with oil and place on baking sheet.
Whisk the eggs, squash pure, cheese, green onion, basil, oregano, flour, baking powder and salt and pepper in a large bowl. Divide mixture evenly in baking dishes. Bake 17-20 minutes until no longer runny and puffed up in center.  Serve immediately. 
for the tomatoes: 
1 cup cherry tomatoes 
1 tbsp balsamic vinegar
splash of olive oil
Salt and Pepper
Place tomatoes on a small baking sheet. Toss with remaining ingredients. Bake until the skin begins to shrivel a bit and they are heated through. 
Kale and Pinto Beans in a Tortilla with Fried Eggs
Don’t you love it when you come home from work ravenous, thoughtlessly throw something quick and easy together in about 10 minutes and it actually tastes really delicious?! Here is a really simple recipe for kale pinto bean tortillas. Good for brunch, lunch or dinner…add other ingredients as you want…i.e. tomatillo salsa on top, cheese, chopped onion sauteed with kale, hot pepper flakes, cilantro…
7-8 kale leaves, thick stem removed, rough chopped (I used toscano kale)
2 galic cloves, minced
olive oil
1.5 cups cooked pinto beans
2-3 green chilies, roasted and skin removed, chopped OR 1 small can diced green chilies
salt and pepper
hot sauce, optional
4 eggs
4 flour tortillas
In a fry pan with the oil, saute kale leaves with a sprinkle of salt and pepper until begining to wilt (5-7 minutes), add garlic clove and saute about 1 minute longer. Stir in pinto beans, green chilies, and hot sauce. Once all is warmed, remove from heat.
Meanwhile, fry the eggs in another skillet.
Warm the flour tortillas.
Pile some of the kale on each tortilla. Top with fried egg. Break yolk so it oozes over the kale and pinto beans. Top with more hot sauce. 
Fish with Tomatoes and Fennel
adapted from Food Everyday
allowing the fennel to caramelize brings out some of the natural sweetness and changes the flavor quite a bit from eating it raw.
1 cup couscous
1 tablespoon olive oil
1 large fennel bulb, thinly sliced
salt and pepper
2 garlic cloves, minced
2 cups cherry tomatoes, sliced in half, divided (or diced large tomatoes)
5-6 basil leaves, stacked, rolled and thin sliced (chiffonade cut)
2 large fish fillets (whitefish, halibut, bass, orange roughy, lake trout etc.)
fennel pesto (see recipe below)
Cook the couscous according to package.
In a medium sized skillet with olive oil, cook the fennel bulb over medium heat until beginning to caramelize (about 10 -12 minutes), stirring frequently. Adjust heat as needed so the fennel doesn’t char. 
Add garlic and saute 1 minute. Add 1.5 cups cherry tomatoes to the skillet. Stir and cook 2-3 minutes until they begin to soften. Nestle fish into the tomato mixture, season with salt and pepper and cover the skillet (if there is not enough moisture in the bottom of the pan add a tablespoon or two of water). When fish is fully cooked through and flakes easily with a fork, remove from heat (about 9-10 minutes).
To serve: place fluffed couscous on a plate, top with a 1/2 fillet of fish and tomato fennel mixture. Sprinle with a few of the raw tomatoes and basil leaves. Place a dollop of fennel pesto on top.
Fennel Pesto
I just can’t bare to throw away all those beautiful fronds and I can only garnish so many dishes with the slight taste of fresh fennel…so, I thought why not try a pesto! I’m pleased to report I’m very happy with the results (maybe even a new favorite recipe for the season).
This pesto goes great on the fish dish above. Also good as a quick side mixed in with leftover couscous, a little balsamic vin, diced tomatoes and basil! 
Fronds from 1 large fennel (remove the thick stems, just use the delicate fronds)
2 garlic cloves
juice from 1/2 lemon
1/4 cup chopped toasted pecans
1/4 cup olive oil
1/4 cup parmesan cheese, freshly grated
In the bowl of a food processor, place the fennel fronds, garlic, and pecans. Pulse to combine. With the motor running, add lemon juice and enough olive oil to create a thick paste. Stir in parmesan cheese. Season with salt and pepper. You may want to add more lemon juice or more parmesan cheese to your taste preference. 
Eggplant Parmesan
My husband will tell you he doesn’t like eggplant. I make this every summer at least 3 times, he eats it up like crazy and loves it. With eggplant, I think it’s a texture thing for some people who say they don’t like it. When cooked, it can become a bit soft/mushy (which is ok in a stew like ratatouille or caponata). In this dish, the eggplant remains firm and almost meaty-like (not sure that’s a proper culinary term, oh well.)
2 medium to large sized eggplants
Cut eggplants into thick slices, about 3/4 inch thick
about 2 cups Marinara Sauce, store bought or  homemade (see my recipe below)
1.5-2 cups mozzarella cheese (or other favorite cheese) shredded
Parmesan cheese for sprinkling on top
2 tsp fresh oregano, chopped
Set up coating station: Remember to use one hand for the liquid and the other hand for dry ingredients to avoid coating you fingers also. 
  1. On a large plate, place approximately 1.5 cups flour
  2. In a pie pan wisk 2 eggs with a little bit of milk and a sprinkle of salt.
  3. Mix a bowl of Bread crumbs (about 1.5 cups), 1 tbsp fresh chopped oregano, 2 tsp fresh chopped basil, 1/4 cup freshly grated parmesan cheese, salt and pepper (add more dried italian seasoning if desired).
Preheat broiler.
Dredge eggplant slices in flour, shaking off extra.  Place in egg mixture. Make sure to leave it in long enough to soak through a bit (about 10 seconds or so). Dredge in bread crumb mixture, making sure to coat top and bottom well. 
On a sprayed baking sheet place the coated eggplant slices under the broiler until golden brown (watch carefully as they go from golden to burnt very quickly) about 3 minutes. Flip and broil until both sides are golden brown. 
Preheat oven to 350 degrees. 
In a 9×13 pan spread about 1/4 cup tomato sauce on the bottom. Layer eggplant slices in a 9×13 pan slightly overlapping (if the eggplants were really large, you may want to use 2 pans).  Pour remaining sauce over the eggplant. Top with cheese and oregano
Bake 15-20 minutes until all is cooked through and cheese is bubbly. 
Marinara Sauce
I like to make a big batch of this. It lasts a week or two in the fridge and freezes well.
1/4 cup olive oil
1 large sweet onion, chopped
2 garlic cloves, minced
3 qt. jars canned tomatoes, drained (or approximately 5 cups store bought canned diced tomatoes)
1 large sprig oregano (or dried 1-2 tsp to taste)
7 basil leaves, stacked rolled and thin sliced (chiffonade cut)
1 rind of parmesan cheese (I always save the rind and throw it in tomato based sauces or soups)
2 tsp sugar
salt and peper
Heat oil in dutch oven over medium heat. Add onions and cook 5 minutes or until translucent. Add garlic and saute another minute. Add remaining ingredients. Bring to a boil, lower heat and simmer 1-1 1/2 hours until thickened. Taste and season with salt and pepper. Remove remaining rind and long stem from oregano (leaves should have fallen off). I like a somewhat pureed sauce with just a few tomato chunks, so I place my immersion blender in the pot an puree a bit. If you like a rustic chunky sauce, leave it as is. You could also add part or all to a blender or food processor. 
Melon Ball Lemonade
Though it’s true groundswell melons are pretty amazing when simply cut and eaten by themselves, I decided to add mine to lemonade and let it infuse for awhile. Lemonade has never tasted so good. Spike it if you want.
5 cups lemonade, fresh squeezed preferably, but the mix stuff works
1/2 melon, de-seeded and balled (if you don’t have a melon baller, just dice it)
1 lemon, sliced thin and quartered
1-2 cups Bacardi, optional (I like to use my own lemon balm infused bacardi for this or raspberry bacardi,  melon or limon Bicardi would be good options as well)
Combine all ingredients in a large container, stir well. Refrigerate at least 2 hours. Serve on the rocks. 
Don’t throw the melon at the end of the pitcher!! Eat it up!
Basil Gimlet
Sooo much good basil right now, why not make a cocktail to go with all that pesto?! 
5-6 large basil leaves
1 1/2 ounces gin
juice of 1 lime
1/2 ounce simple syrup or 1 tsp sugar
Place 4 basil leaves in shaker (with granulated sugar if using): muddle a bit
Add rest of the ingredients and ice (omit simple syrup if using granulated sugar). Shake.
Pour into a glass and garnish with fresh basil leaf.
Dilly Beans!
adapted from Canning for a new generation
Green Beans, Dill, garlic, hot pepper, sour, salty…what’s not to love?! 
*NOTE: if you have not canned food before, please read more about it before starting the process. Though I give you a step by step guide below, I highly recommend the Ball Blue Book Guide to Preserving for beginners. This guide can be found at most grocery stores by the jars and canning equipment.
Please do not skip a step or adjust the ‘recipe proportions’.
The recipe may be cut in half or quartered to process 1 or 2 pint jars. 
Makes 4 pint jars 
Examine your jars to make sure there are no cracks, especially along the top rim. Use brand new lids only. 
1 3/4  lbs crisp green beans, ends trimmed, 4 1/2 inches long (make sure they are shorter than the jar by about 1/2 inch at least)
3 cups cider vinegar (5% acidity)
3 cups water
3 Tbsp kosher salt
4 sprigs dill, cut to fit in pint sized jar
4 cloves garlic, 
4 or 8 dried hot red chiles
Step 1: Wash, prepare beans, dill, garlic and red chilies and evenly divide into 4 piles. 
Step 2: PREPARE boiling water canner.
Step 3: Heat jars and lids in simmering water (approximately 180 degrees, do not place lids in full boiling water, this could ruin the seal) until ready for use.
Step 4: Remove bands and lids from simmering water and set aside on clean kitchen towel to dry.
Step 5: Combine the vinegar, water and kosher salt in a saucepan. Bring to a boil and stir to dissolve heat. Turn down heat to simply keep warm. 
Step 6: Remove empty jars from the simmering water
Step 7: Working quickly,  pack 1 pile of the beans into the jars, standing them upright. put a sprig of dill, a clove of garlic, and 1-2 red chile(s) in each jar. 
Step 8: Ladle in the hot vinegar mixture, leaving 1/2 inch headspace from the top *make sure the beans are 1/2 below the top as well or this will prevent a good seal if the beans are pushing on the lid* 
Step 9: Use a sanitized skewer, knife or chopstick to remove air bubbles around the inside of the jar. 
Step 10: Use a damp clean towel or paper towel to wipe the rims of the jars.
Step 11: Place a flat lid in the center and ring on each jar, adjusting the ring so it’s just finger tight. 
Step 12: Return jars to to the water in the canning pot, making sure water covers them by at least 1 inch. Bring to a boil. Cover. Process Jars 15 minutes. 
Step 13: Remove Jars and place on a clean kitchen towel. For some reason I place them upside down for the first few minutes (probably b/c that’s how I was taught to do it). Do not disturb for several hours, but make sure to check the lids after about 1 hour. If the lids can be pushed down and make a popping sound, the lids have not sealed and the jars should be placed in the fridge. Check the seals again the next morning to make sure the seals are down. 
Step 14: label and enjoy this winter! 

Week 8: grilling and cool summer salads

 Lots of grilling recipes and cool summer salads this week…anything to not raise the temp of the already hot kitchen! 
Escarole Waldorf Salad
Escarole can be a bit on the bitter side. Serving it with this tangy mustard vin and dried cherries balances the bitter. You may substitute other chopped lettuce if desired.
2.5-3 cups sliced escarole
Mustard Vinigarette: 1 Tbsp stone ground mustard, 3 Tbsp olive oil, 1 Tbsp white wine vinegar, salt & pepper. place all ingredients in a jar with tight fitting lid. shake vigorously until all is combined.
1/4 small red onion, sliced
1/2 cup dried tart cherries (or dried cranberries)
1/4 cup crumbled good quality blue cheese, optional
Place escarole in a medium sized bowl. Drizzle on a few tablespoons of mustard vin and toss to coat. Reserve remaining dressing for another use. Top salad with red onion, dried cherries, toasted walnuts, and blue cheese. 
This salad also makes a great topping for a burger with a little extra blue cheese. Seriously, it’s good. 
Mom’s cucumber salad
I crave this simple side every summer.
1 cucumber, sliced thin
1 Tbsp fresh dill (or 1 tsp dried)
1/4 cup mayo
a few sprinkles of vinegar (I used chive blossom infused, but white wine or apple cider would be good also)
salt and pepper to taste.
Mix all ingredients in a bowl. Serve chilled.
Leftovers are good on bun w/roast chicken.
Summer Squash Salad
If you are not a fan of mayo (as in the above recipe) and/or really like yogurt, here’s a good salad option for you. Feel free to use all cucumber or all summer squash in the recipe. Sliced Zucchini may also be used. 
1 summer squash, sliced very thin
1 cucumber, sliced very thin
2 tbsp onion, minced (gr onion, red onion, or sweet onion work great)
drizzle of oil (safflower or olive oil about 1/2 tbsp)
1/4 cup plain greek yogurt
1/2 lemon, juice 
1-2 tsp fresh dill, chopped
salt and pepper 
Combine all ingredients in a bowl. Chill for a couple of hours (to thin the greek yogurt and develop flavor). Stir and serve. 
Asian Style Kebabs over Carrot Ginger Rice
A great weeknight meal: it comes together as quickly as you cook the rice. Hoisin Sauce can be found at most grocery stores in the international asian section.  It is an Asian bbq sauce basically. 
The vegetables and pork could also be stir fried  in peanut or sesame oil if no grill is available. Substitute marinated tofu for the pork if desired. 
makes approximately 4 large kebabs
For the rice:
2 medium sized carrots, small diced
2 tsp fresh grated ginger (or about 1 tsp ground)
2 tsp sesame oil
1 cup white basmati rice
In a small sauce pan heat oil over medium heat. Add carrot and ginger. Saute for about 2 minutes. Add rice, stir to coat in oil and saute 1-2 minutes. Add 1 3/4 cup water and salt. Bring to a boil. Cover, reduce heat to low and simmer 15-17 minutes until liquid is absorbed
For the kebabs:
snow peas, approximately 20-25 
2 large green onions, a few inches of the green cut off and reserved for another use, cut remaining into 2 inch pieces
2 carrots, peeled and cut into large dice
0.5-1 lb pork, chopped into 1 inch cubes (I used 2 pork chops), optional
Heat grill to medium heat.  
Make the glaze (see below).
Alternate the vegetables and pork on kebab sticks (if using wooden, be sure to soak them for 30 minutes before use). The vegetable could also be cooked in a grill basket. 
Place the skewers on the grill. Cook 5 minutes. Flip the kebabs and brush with the hoisin glaze. Cook another 4-5 minutes. Turn and brush the glaze on again. Cook for another minute. *Be sure to use an oven mit when flipping the skewers. Serve over rice. 
**Great with the pickled kohlrabi from the cooking demo blog post!!!
For the glaze:
1/2 cup hoisin sauce
1 tsp grated fresh ginger (or 1/2 tsp ground)
1 tsp sesame oil
1 tsp soy sauce
dried hot pepper crushed, optional
Cucumber Chiller
Super refreshing drink for a hot summer day. I love that it isn’t too sweet. That’s my complaint about most summer mixed drinks. You can omit the honey or sugar all together also.  
Makes 2 drinks
adapted from Food Everyday
1 cucumber
1/4 cup mint 
2 limes
1-2 tsp (a good drizzle) honey or granulated sugar, optional
10 oz club soda
gin, optional
Peel, seed, and chop cucumber. Add the cucumber to a blender with 2 Tbsp water and puree. Pour the mixture through a fine mesh sieve over a bowl. This may be done up to a day ahead and chilled in the fridge. In a pitcher, add the mint  (and sugar if using granulated sugar) and muddle until you smell the mint. If you do not have a muddler that’s fine (neither do I!) us the handle of a wooden spoon. When muddling: push down, twist and give the herbs a slight push into one another, you don’t want to squish them too much as this will bruise the leaves. Add 1 of the limes, quartered. Muddle gently the lime and mint to release the juice of the lime. Now add the honey and club soda. Stir. In a widemouth pint sized jar (or any other glass of choice) fill with cubed ice, pour mixture (leaving room for optional alcohol) and stir. Add a shot of gin or vodka if desired and stir. Serve. 
Grilled Cucumbers with Salmon and Couscous
I have never grilled cucumbers before tonight and am now wondering why the heck not, they are amazing grilled! If you are not a salmon fan, substitute another fish or omit. If you don’t have couscous, try serving this over quinoa, millet or rice instead. 
adapted from Food Everyday
Serves 2
2 salmon fillets
3 Tbsp olive oil, divided
1 garlic clove, minced
salt &pepper
2.5 oz feta, crumbled
1 lemon, juiced devided
1 Tbsp fresh dill, chopped
1/2 cup couscous, cooked according to package directions
1 large cucumber, cut into 3/4 in thick sliced on the diagonal
In a small bowl, combine feta, 1/2 lemon juiced, dill, and 2 tbsp olive oil. Season with salt and pepper. 
Cook the couscous.
Heat grill to medium heat. With a piece of  foil large enough to make a pocket around the salmon, place the salmon on the foil. Drizzle with olive oil, lemon juice, salt, pepper and minced garlic. Rub salmon with this mixture to coat. Cover loosely with the foil. Place on grill. Cook 8-10 minutes until cooked through and flaked easily with a fork. 
Lightly brush cucumbers with olive oil and season with salt and pepper. Place on grill over medium to low heat. Grill 2-3 minutes per side (do not overcook, they will get very mushy). 
Place couscous on a plate. Place cooked salmon and cucumbers over couscous. Now top with the feta mixture.  
Summer Bean Salad
recipe and photo below submitted by CSA member Kathleen Campbell
Thanks Kathleen for this recipe! The fennel tastes especially delicious in this salad! 
8-10 side portions
4 Carrots
1 large bulb fennel
2 T chives
2 T parsley
2 T basil
1/2 garlic scape
1/2 cup pickled or freshly blanched green beans
32 oz of beans I used: kidney, garbanzo, and cannellini
4 T red wine vinegar
4 T olive oil
1 t dijon mustard (optional)
salt and pepper to taste
Chop carrots, fennel, green beans into medium small pieces.  Roughly chop all herbs including garlic scape.  Combine veggies& herbs with beans of your choice.  Dress with oil, vinegar, and dijon mustard if desired.  Salt and pepper to taste.
Creamed Kale
The first year of our CSA membership, I wasn’t sure what to do with 22 weeks of kale, so this became my go-to recipe. I may have made this recipe just a few too many times that first year…3 years later I am now finally revisiting it and am glad I did! Great over grilled steaks with a glass of red wine! 
adapted from Saveur
10 leaves kale (I used lacinato kale)
1/2 cup stock (I used chicken, but vege or pork stock would work as well)
1 tbsp butter
1/4-1/2 cup cream
pinch of sugar
salt and pepper to taste
fresh grated nutmeg, optional 
Remove thick stems from kale and save for another use. Place kale and stock in a large skillet or medium sized dutch oven. Bring to a boil and simmer over medium heat until almost dry 10-15 minutes. Add butter and stir for 2-4 minutes. Add desired amount of cream, sugar, salt and pepper and a pinch of fresh grated nutmeg if desired.  Cook 5-6 minutes longer. Serve immediately. 
Summer Grilled Vegetable Pizza
1 eggplant, sliced into 1/2 inch disks
1 zucchini, sliced into 1/2 inch disks
 1 summer squash, sliced into 1/2 inch disks
1 red onion, sliced into 1/2 inch thick slices
5-6 basil leaves, stacked, rolled and sliced very thin (chiffonade cut)
1/2 bunch fresh oregano leaves, chopped fine
2 garlic cloves, mined
roasted garlic as desired
2 -3 Tbsp rosemary garlic oil (see recipe below) or olive oil, plus more for coating pizza)
1-1.5  cups shredded or sliced mozzarella 
parmesan cheese, if desired
cherry tomatoes, quartered, optional
1 grilling pizza dough (see recipe below) or store bought
Classic Basil Pesto (see recipe below) or any of your other favorite pesto recipes 
In a large bowl, place the eggplant, zucchini, squash, basil, oregano, raw minced garlic, salt and peper and drizzle in oil to coat. Toss to coat. Let sit 10-15 minutes to marinade the flavors. After 15 minutes, drain the excess liquid from the bowl. Preheat grill. Place onion in a grill basket (or skewer them) coated in some oil and salt and pepper. Place sliced marinaded vegetables on the grill. Grill 2-3 minutes per side being careful to not overcook to mush.  The onions will take a bit longer to cook through.
Have all your ingredients by the grill waiting to go on the pizza after you flip it. Roll out pizza dough and brush oil onto the side that will be placed on the grill grates. Cook for 2 minutes . Oil the side that will now be flipped onto the grill (when easy comes off grill and starts to puff). Working quickly, smear on pesto, arrange grilled vegetables and cherry tomatoes and spinkle with mozzarella cheese.  Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning. Serve warm.
Grilled Pizza Bianca with Mixed Greens
here’s another option for grilled pizza this week…
adapted from Food Everyday
1 grilling pizza dough (see recipe below)or store bought
1/2 cup ricotta cheese
2 tbsp rosemary garlic infused oil (see recipe below) or olive oil
2-3 roasted garlic cloves (see recipe below) or 1 garlic clove minced
salt and pepper
1 cup mozzarella sliced or shredded
1/2 cup parmesan cheese
a couple of handfuls of the spicy asian mix (or other mixed greens or arugula) 
*I prefer to dress the lettuce with a broken vin: toss with a few dashes of either champagne vinegar or white wine vinegar, a drizzle of olive oil, salt and pepper. 
Preheat grill to medium high heat. Roll out dough. 
Stir together ricotta, 1 Tbsp oil, garlic, and salt and pepper. 
Have topping ingredients by the grill and ready.
Generously oil dough with garlic infused oil, place oiled side on the grill. After about 1-2 minutes, lightly oil the side that will be flipped onto the grill. The dough should be easy to remove from the grill grates and slightly puffed. Flip the dough. Working quickly: lightly oil and salt the dough, Smear on the ricotta mixture and sprinkle with parmesan and mozzarella. Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning).  Top pizza with mixed lettuce right before serving. 
I actually like this pizza room temp rather than hot. It allows the ricotta to chill and the texture of the ricotta to be a little less grainy. Also allowing the pizza to cool a bit stops the lettuce from wilting when coming into contact with the pizza. Store leftover pizza and greens separately. 
Garlic Rosemary Infused Olive Oil
I love infusing oil. Rosemary garlic is one of my favorites. I like the focaccia taste it gives to the grilled pizza dough. It is not necessary in these recipes, but will really elevate them into  a more gourmet tasting pizza (whatever that means). 
There are many ways to roast garlic, I like this method as it produced roasted garlic and an infused oil at the same time. 
Refrigerate leftover oil and garlic cloves as the garlic can cause it to go rancid if left at room temp. Let it sit on the counter 10 minutes to soften before use if desired. 
Take 2 heads of garlic and cut the very end of each bulb off (see picture) this makes it easier to squeeze the roasted garlic out
2 sprigs of fresh rosemary
1 sprig of fresh thyme, optional
enough oil to coat the ingredients above in a 1 qt oven safe casserole dish. 
Place in a 350 degree oven for 1 hour or until garlic is soft. Check after 30 minutes to make sure garlic is not overcooking. 
Grilling Pizza Dough Recipe
Making pizza dough is quite simple and only takes about 15 minutes of active time and 1 hour to raise. This dough is great for any toppings you desire. I only use this dough for grilling, for some reason the results are not as good when baked in the oven. 
2 cups warm water (lukewarm about 80-90 degrees)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour, sifted
1/2 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
Place water and yeast in a bowl of stand mixer with hook attachment (or in a large bowl if not using a mixer). Whisk to combine. Pour flour over water mixture. Add sugar, salt and olive oil to bowl also. Mix on low speed for 1 minute until dough comes together (or gently mix with a wooden spoon for 1 minute in bowl). Increase speed to medium and mix 8-10 minutes until dough is smooth and stretches without tearing (or sprinkle a countertop with flour and place dough on countertop, knead for 8-10 minutes by hand until smooth and elastic).
Transfer dough to an oiled bowl. Cover and set in a warm place for 1 hour until doubled in size. Punch dough down. Divide into 4 equal portions. Shape into a ball. This will make 4 medium sized pizzas. 
Roll out dough with a rolling pin. You may need a little flour or cornmeal to prevent sticking on the bottom of the dough. 
The dough can be made ahead, wrapped in saran wrap and put in the fridge for a couple of days or the freezer in a freezer bag for a couple of months. If frozen thaw in fridge overnight. Once thawed, take it out of fridge and let rise. 
Once it’s ready and rolled out, generously oil the dough and place oiled side on a hot grill (I have my grill on medium heat about 375-400 degrees). Grill for a few minutes (when the dough doesn’t stick to the grill anymore and the dough has puffed a bit), oil the side that will be flipped on the grill now. Flip the dough. Having your ingredients near the grill before you begin helps the process. Working Quickly: top with sauce, cooked vegetable or meat toppings, and cheese as desired. Put lid of grill down, turn down heat a bit, and grill a few more mintues (3-5) until cheese is melted. Be sure to check the bottom of the crust to make sure it is not getting over cooked every mintue or so. 
Classic Basil Pesto (Genovese)
4 cups packed basil (you may blanch and shock the basil if desired for a bright green hue and to reduce bitterness, I do not do this step)
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
2 cloves garlic, finely chopped
Kosher salt, to taste
Process basil, oil, parmesan, pine nuts, and garlic in a food processor until smooth. Season with salt.
*If you want to be super traditional: use a mortar and pestle to prepare the pesto! 
pesto note: sometimes I use almonds or walnuts in place of all or 1/2 of the pine nuts, though not classic, it makes a great pesto (and is a bit more cost effective). 
Sweet and Sour Braised Red Cabbage
I love love love braised red cabbage. In the fall I add bacon and apple with red wine and red onions. This is a super simple braised cabbage  recipe that is best with balsamic vinegar. As it reduces, the balsamic gets syrupy and delicious. 
1/2 stick butter or 4 tbsp oil
one gigantic groundswell red cabbage, cut in quarters, cored, and sliced into 1/2 strips
one bunch thyme
1/4 cup sugar or honey
1 cup balsamic vinegar 
salt and pepper
In a large ducth oven melt the butter. Add the cabbage a few handfuls at a time giving it time to wilt and room for more. Stir constantly as it wilts down about 10 minutes. Add the thyme, sugar, salt, pepper and vinegar. Cover and simmer for about 45min-1 hour or until the cabbage is tender and balsamic thickens just a bit, stirring occasionally.  Remove thyme sprigs (leaves will have fallen off and into the cabbage). Serve warm.
Pickled Zucchini
recipe from The Zuni Cafe Cookbook
The moment I saw zucchini this week at pickup, I knew I was going to make these pickles again this year! After pickled radish, these are my favorite pickled veg. They are amazing with just about anything… sandwiches, burgers, on salads, chopped and used in egg salad or potato salad, plain as a snack, etc…
1 pound medium sized zucchini (about 2 or 3)
1 small yellow onion
2 Tbsp salt
Brine: 2 cups cider vinegar, 1 cup sugar, 1 1/2 tsp dry mustard, 1 1/2 tsp yellow or brown mustard seeds, scant 1 tsp ground turmeric
Slice zucchini into 1/16 inch thick slices with a mandoline lengthwise. Slice onion very thin as well. Place both in a shallow large bowl. Add salt, a few ice cubes and cold water to cover. Stir to dissolve salt. 
After 1 hour, drain and place the vegetable on a clean kitchen towel to dry. Place back in the large shallow dry bowl.
Combine brine ingredients in a sauce pan, bring to a boil and simmer 3 minutes. Cool. Pour liquid over the vegetables in the bowl. Gently toss to combine and distribute spices. 
Place the zucchini and onion gently in 2 pint sized wide mouth jars. You will need to fold the zucchini. Pack them in tightly. Pour brine over. Cover and refrigerate at least one day.
The source claims they will keep indefinitely refrigerated, but they do not make it long in my household! 
*Note: this is a refrigerator pickle. not a canning recipe. 
**Note: do not use large zucchini for this recipe, they are too seedy.
Everything tastes so good and fresh this time of year ~ A big huge THANKS to Katie, Tom and the farm crew for all their fine work this week!!!!+!!! 
If you have questions about any of the vegetables in your CSA share this week, feel free to leave a comment! 

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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 © 2019 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 © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.