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
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