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
  • onion, chopped
  • 1 bell pepper, chopped
  • 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 porkbacon, 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!
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A Model of Versatility

Acorn squash is one of those amazing food items that can be used in both sweet and savory dishes. If you roast it and scoop out the flesh, it can be used in squash pancakes or waffles, which are delicious with walnuts, maple syrup, and bacon (if you’re me, you toast the walnuts and cook the bacon to crispy deliciousness then put both right inside the batter). The squash is also delicious as a hash, with any and all of your favorite hash ingredients.

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However, my all-time favorite way to cook this winter treat is to stuff it.

I cut mine in half and roast it until it’s almost cooked through. I then add a mixture of already-cooked wild rice and sauteed goodies. This could include MANY different ingredients, and I often use it as a way to use whatever I have in my pantry or fridge. Some of my favorite ingredients include shredded carrots, dried cherries or cranberries, celery, toasted walnuts, apple, yellow onion, chopped up kale or chard, garlic, and maybe even shredded beets or parsnips. Almost any combination of these ingredients is sure to result in a flavor-packed, textural, hearty dish.

Once I’ve stuffed the squash, I put it back in the oven to finish cooking and get everything nice and hot. Depending on your preference, this can be served as a main course or side. Either way, it will warm you up from the inside out, and make excellent use of winter-time ingredients.

 So, if you’re looking to experiment with some new applications for this gorgeous gourd, try any of these ideas and enjoy!

 Ingredients from Ag Connect: Acorn squash, carrots, apples, beets, garlic, kale, chard, yellow onion, parsnips, bacon, flour and eggs for pancakes.

Smoothies!

Here’s a smoothie recipe from Betsy P., an Ag Connect member. “My son calls it my green dinosaur drink,” she says. I’ve tried it, and it’s delicious. Tons of flavor and packed with vitamins and nutrients.

Here it is:

1 cup frozen blueberries

1/4 of an avocado

1/2 a banana

1-2 cups raw kale

Walnuts
 
Sunflower seeds
 
Pumpkins seeds, and/or flax seeds OR almond butter/peanut butter

1/2-1 cup water

Savory Spice Shop Spices: Use as much as you like of ground turmeric, ground peppercorns (to help your body absorb the benefits found in turmeric), ground cloves, ground cacao, Saigon cinnamon, ground cardamom, and Himalayan Sea Salt.

Betsy’s tip: “People can create the smoothie to their taste and/or their health needs. That is what I have done the last four months. It is fun to experiment.”

Ingredients that came from Ag Connect: Frozen blueberries, kale, flax seeds

Crunchy Kale Salad

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Did you get kale in your Family Box today and don’t know what to do with it? Try it in this salad that mixes it with cabbage, almonds, avocado and apple. It’s made of hearty greens which won’t wilt as quickly as lettuce. Make a big batch and keep it in your fridge for an easy meal throughout the week!

This recipe has been adapted from Use Real Butter. Find the original recipe here.

Crunchy Kale Salad

4 cups kale, washed, trimmed, and shredded
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 Granny Smith apple, julienned
1 avocado, peeled, pitted, and diced
1 cup almonds, roughly chopped
1 cup dried black currants

Trim kale leaves from stalks and shred. Place in large bowl. Add shredded cabbage, diced avocado, currants, almonds and julienned apples.

If you’re keeping this in the fridge for later meals, I would wait to add the avocado and apple until right before eating.

Toss with your favorite dressing.

What’s your favorite kale recipe? Let us know!