Recipes for CSA Share: 11-5-14

Zucchini-Carrot Pizza Crust with Roasted Fennel

This pizza is a go-to for the summer and fall abundance of zucchini. You can also mix in shredded carrots, turnips, spaghetti squash and any other moist stringy vegetable. It’s packed with protein, is gluten free and paleo if you use the almond flour. I often skip the cheese on top because of the cheesy crust, but it really does taste amazing with a bubbly cheese top, especially feta. Just depends how scandalous you’re feeling that day.

Ingredients

• 5 C. zucchini and carrot (shredded on a cheese grater)
• 3/4 C. shredded cheese (mozzarella, cheddar or a parmesan blend)
• 1/4 C. almond flour or other flour on hand
• 1 tsp. dried Italian seasoning
• 1/2 tsp. garlic powder
• 1 egg

Method

1. Preheat the oven to 400F
2. Line a baking sheet with parchment paper or foil
3. Place the zucchini and carrot in a microwave-safe bowl, and microwave on high for 5 minutes.
4. Allow to cool (very important so you don’t burn your hands) then place the veggies in a thin tea towel you’re not too concerned about staining. Twist the towel and squeeze as much of the water from the veggies as possible. You should get at least a couple of cups of liquid.
5. In a mixing bowl, add the zucchini and carrot mixture with the rest of the ingredients. Mix well with your hands.
6. Place the mixture in two balls on the backing sheet and press out with your hands in to two medium-small pizza shapes. Should be about 1/8-1/4” thick.
7. Bake for 20 minutes or until golden brown. The very edges will get a little dark but that’s ok.
8. Remove from the oven and top with desired sauce (I just use canned tomato paste in a pinch) and toppings, and return to the oven. Bake for an additional 5-10 minutes or until the cheese is melted and bubbly. Serve immediately. This does make excellent cold pizza leftovers for lunch the next day!

Potato, Sunchoke, Leek and Fennel Soup

It’s soup season! This flavorful, earthy soup can be made to whatever consistency you like – leave it chunky with more of a broth base or puree it to a creamy, velvety texture. If you’re in a hurry you can skip the broth step and just use pre-made or canned broth, but this version is a great way to use up all of those extra trimmings and boost the fennel flavor.

Ingredients

• 3 Tblsp. olive oil
• 2 large leeks (white and pale section sliced, darker tops reserved for stock)
• 2 bulbs fennel (sliced, stalks reserved for stock)
• 2 large potatoes (peeled and diced, about 2 cups)
• 1 C. sunchokes (scrubbed and diced)
• 4-5 C. Vegetable Stock – recipe below
• Fresh lemon juice
• Optional: The feathery fennel fronds can be used to garnish the soup

For the Vegetable Stock:

• Trimmings from leeks and fennel (roughly chopped)
• 1 onion (quartered)
• 1 carrot (roughly chopped)
• 1 stalk celery (roughly chopped)
• handful of parsley
• 3 cloves garlic
• Salt and black pepper to taste

Method

1. Start with the stock. Heat 1 Tblsp. olive oil in a stock pot. Add the first four ingredients and let them sweat for a couple of minutes, letting the juices out. Add 2 quarts of cold water, parsley, garlic, salt and pepper. Bring to a boil.
2. Once the stock is boiling, reduce it to a simmer and cook for 20-30 minutes, then strain. You’ll have plenty of broth for this soup and can freeze any extra for later use.
3. Now for the soup, heat 2 Tbslp. olive oil in a Dutch oven (or other heavy bottom pot). Add the leeks and fennel, season with salt, and sauté until soft and beginning to appear translucent, about 10 minutes. Add the potatoes, sunchokes and stock. Bring to a boil, then reduce to a simmer. Cook until the fennel is tender and the potatoes and sunchokes are very soft and beginning to fall apart, about 40 minutes.
4. Puree the soup to your desired consistency with an immersion blender. I like it a little lumpy for texture, but you can make it as smooth as you want. You can also use a large food processor or blender but will need to let the soup cool slightly first. If it is too thick, thin it out with a bit more stock. Return to the pot, add the lemon juice and reheat. Taste it and see what you think. You may want to add a bit more salt. Top with fennel fronds and serve hot.

Easy Roasted Tomato Marinara

This marinara sauce is incredible. If you’ve never made your own marinara with fresh tomatoes you’ll fall in love with how easy it is and the flavors it boasts! If you’re tomatoed out at the end of the season and aren’t sure what to do with all of them… make this. Make lots of it. I often freeze the roasted tomatoes in their oil and bring them out later to make this sauce or just go straight to the sauce and freeze it for later use too. Now’s the time of the year to think back to last spring when we couldn’t wait for all of the tomatoes. Preserve that summer ingredient with sauces like this to enjoy all winter. And definitely don’t skimp on the Balsamic. It adds a sweetness and richness. You can also sub it for red wine but will need to let it simmer a bit longer for the wine to cook down.

Ingredients

• 2 lb. fresh tomatoes (4-5 large ones or 10-12 small-med, halved or quartered)
• 5 cloves of garlic
• 2 Tblsp. olive oil
• Balsamic Vinegar
• 1 Tblsp. Italian seasoning
• Salt, pepper and red pepper flakes to taste
• fresh basil leaves (optional)

Method

1. Preheat oven to 350F.
2. Toss tomatoes and garlic with olive oil and spread in an even, single layer in a baking pan.
3. Roast tomatoes for about 30 minutes, they should be bubbly with little caramelized rings around them. No need to toss halfway through, they’ll just fall apart.
4. Using tongs, place the tomatoes in a saucepot. Add the rest of the ingredients and bring to bubbling. Stir in basil leaves or other fresh herbs. You can either leave the sauce totally chunky, mash it around with the back of a spoon, mash with a potato masher or puree with an immersion blender.
5. Serve immediately over cooked pasta. You can also freeze this in mason jars and just defrost before using within the next 2 months. If you do, make sure to leave it in the refrigerator over night before transferring it to the freezer to prevent the jar from cracking.

Uses for Your Fava Greens

Fava bean greens are a wonderful, delicate green that are full of nutrients and easy to add to dishes. They have a light, almost spinach-like flavor and texture and can be used in a variety of ways:

• Stir them in to warm pasta
• Stir them in to hot soup (e.g. miso soup, potato-sunchoke-leek soup, chicken soup, etc)
• Toss them raw in to a mixed salad
• Use them like spinach in a warm salad with hazelnuts and dried berries
• Sautee slightly and add as topping to rice or quinoa dishes
• Add sautéed to top of pizza, or fresh in the last minute or so of baking
• Sautee and use with eggs benedict
• Add them to your pesto recipe

Recipes for CSA Share: 10-29-14

This week’s ingredients are colorful, wholesome and the perfect representation of the transition of the seasons. All of this week’s recipes are filling and nutritious, perfect for these cold fall nights, and contain many of the items you’ll find it this week’s CSA shares.

Winter Squash Chili

This quick, fall chili is easy for weeknights and doesn’t require hours of roasting. The sweetness of the squash gives it great flavor and is sure to be a crowd pleaser with kids who can top their bowls with whatever they like.

Ingredients:

• 1 medium winter squash (about 2 lbs)
• 1 Tblsp. olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 (15 oz) cans black or red beans, rinsed and drained
• 2 C. vegetable broth (or other broth you have on hand, water works too)
• 1 (28 oz) can diced tomatoes, with juiced
• 1 (4.5 oz) can chopped mild green chiles (or sub canned chipotles for more heat and smoky flavor)
• 1/4 tsp chipotle chile powder
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp smoked paprika (optional)
• 1/4 tsp salt
• Optional toppings: green onions, sour cream, cheddar cheese, tomatillo salsa (recipe below), or cooked bacon

 Method:

1. Cut squash in half lengthwise with a heavy, sharp knife. Use a dish towel to get a good grip – cutting from stem to tip.
2. Scoop out the seeds with a spoon. Pierce the skin with a fork a few times, and place cut side down in a microwave-safe dish with 1/4 inch water. Micrwave on high about 8-9 min. or until tender. You can do one half at a time if you don’t have a big enough microwave. Let cool.
3. Heat oil in a large dutch oven (or other deep, heavy-bottom pan) over medium heat. Add onion and bell pepper. Sautee, stirring frequently, until onions become translucent (about 5 min.)
4. Add garlic and sautee until fragrant, about 1 min. Stir frequently so garlic is well incorporated and doesn’t burn to the bottom of the pan.
5. Stir in beans, broth, tomatoes, chiles, and spices. Simmer, covered about 10 min. Uncover, stire and cook another 10 more min.
6. Back to the squash, peel off the outer skin with a paring knife. Cut into ½” chunks.
7. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm topped with sour cream, green onions, cheddar cheese, bacon or whatever sounds good!

Simple Balsamic Chard

Vinegar lovers who haven’t tried balsamic on your greens… your life is about to change. Balsamic vinegar is fantastic on steamed or sautéed on spinach, kale, chard and any other dark green. Best part is it’s extremely easy and pairs great with any Italian, American or Greek dish you have planned. Once you’ve had a taste of this method, you’re sure to make chard a regular part of your meal planning – and with it’s incredible nutritional benefits your body will thank you.

Ingredients

• 1 bunch of chard (or other green like spinach, kale or collard greens)
• 1 Tblsp. olive oil
• 1 clove of garlic
• Pinch of salt
• 2-3 Tblsp. good balsamic vinegar, to taste

Method

1. Clean and remove the woody stems of your greens. Roughly chop in to 2″ pieces.
2. Heat oil and garlic in large, flat pan over medium heat. Start slow and be careful not to burn the garlic. Sautée the garlic 1-2 minutes until fragrant.
3. Add chard and sauté 5-6 minutes until desired doneness.
4. Toss in salt and vinegar. Serve immediately.

Roasted Potato Nachos with Roasted Tomatillo Salsa

Are you ready for some football?! This is the perfect Thursday night dinner the whole family will love. If you make the salsa in advance, it’s also quick and easy for an after wok meal. Top with the suggestions below or whatever you have on hand.

Roasted Tomatillo Salsa

Ingredients

• 2 lb. fresh tomatillos
• 2 fresh jalapeños
• 3 large garlic cloves, unpeeled
• 1 onion, roughly chopped
• 1/2 C fresh cilantro
• 2 tsp. salt

Method

1. Remove tomatillo husks and rinse under warm water. They’ll be sticky at first but the water will rinse most of that off.
2. Place tomatillos, jalepanos and unpeeled garlic on baking sheet and broil for 7-8 minutes, turning all once halfway through. Tomatillos and peppers should be charred and softened.
3. Remove from heat to cool for a few minutes. Peel the garlic and seed the peppers.
4. Add all ingredients (including onion, cilantro and salt) to a blender or food processor and pulse to desired salsa consistency.
5. Store salsa in refrigerator for up to 1 week or devour immediately.

Roasted Potato Nachos

Ingredients

• 2-3 lbs. new potatoes (gold, red, purple or fingerling)
• 1-2 Tblsp. olive oil
• Pinch of salt and pepper to taste
• 2 C. shredded, cheddar cheese (or other mild, hard cheese blend)
• 1 C. Tomatillo Salsa (recipe above)
• 1/2 C. green onion, chopped
• 1/4 C. cilantro, chopped
• 1/2 C. sour cream (optional)
• Other topping ideas: pulled pork, bacon, pickled jalapeños, tomatoes, avocado, canned corn (drained), black beans

Method

1. Pre-heat oven to 350F
2. Scrub and rinse potatoes and cut in to 1″ cubes. No need to peel.
3. Toss potatoes in olive oil, just enough to lightly coat. Sprinkle with salt and pepper to taste.
4. Spread in single layer on baking sheet and roast for 20-25 minutes. A fork should slide easily in to potatoes.
5. Top with cheese and salsa and bake for another 3 minutes until cheese is melted. Watch closely so it doesn’t burn.
6. Top with remaining ingredients and any other desired toppings and serve immediately. These make great leftovers too!

Recipes for CSA Share: 10-22-14

The bounty of fall is here and it’s so colorful! Each one of this week’s items has its own unique flavor that can be paired wonderfully together to celebrate the start of the season. The below recipes utilize all of this week’s share items and some other basic ingredients you probably already have on hand. Some of the other linked ingredients below are available to add to your weekly order!

Roasted Root Veggies (beets, sunchokes and sweet potatoes)

A great alternative for those already tiring of fall squash, this recipe is wonderful on its own as a vegetarian dinner, or paired with a hearty oven-roasted (or slow cooker) beef brisket. You can cut your veggies to any size you prefer – just be sure that they’re all relatively the same size to cook evenly.

Ingredients

½ lb. beets (trimmed, peeled)
½ lb. sunchokes (about 6, scrubbed, no need to peel!)
½ lb. potatoes (peeled)
2 medium sized carrots (peeled)
1 ½ Tblsp. Dried rosemary
3 Tblsp. Olive oil
Salt & Pepper to taste

Method

• Preheat oven to 400F
• Cut all veggies in to same desired size, about 1 in. diameter
• Toss all ingredients together to evenly coat
• Lay mixture out in one even layer on a baking sheet
• Roast 40-45 minutes (mixing around halfway through) or until beets and carrots are fork tender

Optional: You can add in peeled, whole cloves of garlic halfway through for a delicious flavor boost. Just make sure you add them before you toss the veggies at the halfway point so they get a light oil coating.

Fava Bean Burgers with an Asian Daikon Radish and Carrot Slaw

Adding Asian flavors to seasonal fall produce is a great way to inject some new, fresh flavor on a dark fall evening. The burgers can be eaten the day of or pre-made and frozen for a quick weeknight dinner later in the week. Experiment with condiments like wasabi mayonnaise, sriracha, sweet chili sauce, peanut sauce and more!

Ingredients

Fava Bean Burger Patties

2 cups shelled fava beans
3 cups fresh spinach
2 cups cooked brown rice
1 tsp. coriander
1 tsp. curry powder (or paste)
1 clove garlic, minced finely
¼ cup cilantro leaves
1 cup panko bread crumbs
1 egg
½ cup canola oil (spike with some sesame or chili oil if you have it)

Daikon Radish and Carrot Slaw

½ cup rice vinegar
2 tsp. agave (or white sugar)
¼ tsp. salt (or celery salt if you have it)
¼ tsp. mustard powder
3 Tblsp. sesame oil (or canola oil)
1 medium daikon radish, sliced in to thin strips (or grated on sturdy cheese grater)
3 carrots, peeled and sliced in to thin strips (or grated on cheese grater)
½ cup chopped scallions

Method

• Blanch the fava beans in boiling water for about a minute then immediately run under cold water in a colander. Drain thoroughly.
• While the beans cool, wilt the spinach in a hot pan with 1 Tblsp. of the oil over medium heat and set aside.
• With your fingernails peel the skins of the fava beans. Discard the skins and add the beans to a large mixing bowl.
• Add spinach, rice, spices, garlic, and the remaining oil. Mash with a potato masher until you have a crumbly mixture that is well blended. This will be the consistency of the patties so mash to your preference. The finer the mash the better the burgers will hold together.
• Add the spinach, cilantro and breadcrumbs. Taste the mixture and adjust if necessary. Add the egg and mix well.
• Shape the mixture in to 1 inch thick patties, 2 – 2 ½ inches in diameter, all uniform in size. Place them on a baking sheet and refrigerate for 30-40 minutes. If you’re freezing any of the patties for later use, now is the time. Thaw overnight in the refrigerator before using.
• As your burgers chill, prepare your slaw. Combine vinegar, agave and spices in a medium sized bowl. Whisk in oil. Add in the rest of the ingredients and mix well. (This slaw is even better if prepared the day before and left in the fridge to incorporate the flavors overnight)
• When ready to cook the patties, heat the remaining oil in a cast iron (or other deep non-stick frying pan) over high heat. Once a couple of drops of water in the pan pop, the oil is ready. Add the burgers a couple at a time and fry until golden brown. This will take about 5 minutes per side. Drain cooked patties on a paper towel.
• Serve the burgers topped with the slaw and any Asian condiment that sounds good and enjoy!

Pear and Basil Collins

This twist on a classic cocktail is a refreshing, seasonal sip to pair with the fava bean burgers or to simply enjoy for a homemade happy hour after work. This recipe uses tonic water but you can easily substitute soda water or diet tonic water to cut calories. You can also mix in more sweetener to the finished cocktail if you’d like it sweeter.

Ingredients (Makes 2 cocktails)

1 medium ripe pear, peeled, cored and cubed
2 shots of fresh lemon juice
2 shots of simple syrup (recipe below)
5-6 basil leaves
Gin (or vodka)
Ice in tall Collins glass (or pint glass)
Tonic Water

• In a food processor or blender, combine the first three ingredients and puree until smooth. Set aside.
• Divide the ice evenly between two glasses (enough to fill halfway). Muddle the basil on the ice with a muddler or the back of a metal spoon.
• Add 1-2 shots of gin to each glass, however much you prefer
• Divide the pear mixture evenly between each glass. You may have a little leftover. Don’t forget to leave space for the bubbles!
• Top with tonic water and stir.