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Recipes using vegetables from pickup week of 6th October

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These recipes come from CSA member Jenny

 

 

Radishes: Radish Butter on Bread

soft butter + grated radish + salt + pepper  to taste

spread on crusty bread. 

enjoy!


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Carrots: Coconut Ginger Carrots (recipe here) from my favorite vegetable dish cookbook -- Mollie Katzen's The Vegetable Dishes I Can't Live Without. This book has never let us down. Each recipe we try from it is a new adventure in flavor.


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Eggplant: Eggplant Bread Salad. The second I saw the recipe on Serious Eats, I knew I had to make and eat this baby. Grilling the eggplant took a little time, but all the assembly was worth it. So delicious! This is one of my favorite recipe discoveries of the season so far.


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Sweet Potato: Sweet Potato Buttermilk Pie. I saw a link to this Lee Brothers' recipe in my RSS reader and thought it looked "special" enough for some CSA sweet potatoes. It does have a singular texture that is more like cheesecake, as promised. Lemon juice lends a surprising citrus angle to this pie, and I actually used half lemon and half lime juice (because I had a half of each sort of fruit in the refrigerator ready to go).


I topped each slice with a little unsweetened whipped cream when we ate the first and last slices at home, but it also traveled well (to Cold Spring and back) naked, where it pleased both sweet-tooth-people like me and not-so-sweet-tooth-people.

My pie crust recipe came from Mark Bittman's How to Cook Everything. I made his version sweetened with a little sugar (as the pie filling is not very sweet) and enriched with an egg yolk (from our CSA dozen eggs).

As soon as it was eaten, the spouse asked me to make another. That spells success as far as I'm concerned.


 

 

Spicy sesame zoodles with crispy tofu

Image From  Pinch of Yum

Image From Pinch of Yum

This Recipe was contributed by CSA member Katherine Howe.

 

 

Spicy Sesame Zoodles with Crispy Tofu

 

Ingredients
 

 Chili sesame sauce:

1/2 cup peanut butter

1/3 cup sesame oil

1/3 cup light low sodium soy sauce

1/4 cup rice vinegar

2 tablespoons chili paste (like sambal oelek)

2 tablespoons sugar

1 clove garlic, minced

1 knob of fresh ginger, peeled and grated

Zoodles and tofu:

12 ounces extra firm tofu

4-6 zucchini

sesame seeds and scallions for topping



 

METHOD

 

See here for method 

Mexican Green Salad

This Recipe was contributed by CSA member Katherine Howe.

 

 

Mexican Green Salad

Ingredients
 

From Cookie and Kate

⅔ cup pepitas (green pumpkin seeds)

  • ½ teaspoon olive oil

  • ½ teaspoon chili powder

  • Pinch of salt

  • 5 ounces baby spring mix

  • 6 oz arugula 

  • 1 pint (2 cups) cherry tomatoes, quartered

  • 1 small cucumber, halved, seeded and thinly sliced (no need to peel)

  • 1 small red onion, chopped

  • ⅔ cup crumbled feta cheese

  • 2 ripe avocados (thinly slice just before serving)

  • 2 diced green bell peppers 

  • 4 diced  carrots 

  • 4 ears grilled corn

Serrano cilantro dressing

  • ½ cup extra-virgin olive oil

  • ½ cup lime juice (from about 4 limes)

  • ½ cup lightly packed cilantro (mostly leaves)

  • 1 small Serrano pepper, seeds and ribs removed, and roughly chopped

  • 1 tablespoon tahini (optional, for a more creamy dressing)

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon ground cumin

  • ½ teaspoon Dijon mustard

  • 1 clove garlic, roughly chopped

  • ¼ teaspoon fine sea salt

  • Pinch of red pepper flakes (optional, for extra heat)


 

METHOD

Method is here 

Roasted Fennel with Parmesan

This Recipe comes from CSA member Katherine Howe.

 

 

Roasted Fennel with Parmesan

 

Adapted from Giada de Laurentiis (found on foodnetwork.com)

Ingredients 

Two fennel bulbs

1/4 cup grated Parmesan 

Olive oil 

Salt 

Pepper
  


 

METHOD

 Preheat oven to 375 degrees. Lightly oil a shallow baking pan. Chop fennel vertically into 1/3 inch slices and arrange in the pan- add salt and pepper to taste. Sprinkle on grated parmesan and drizzle 2 tablespoons olive oil on top. Cool for 30 minutes or until tender and golden brown. Chop 2 tablespoons fennel fronds and sprinkle over before serving. 

We have also added carrots to this recipe and imagine you could do the same with other veggies!

 

Watermelon Gazpacho

Image via Pooja Amy Shah’s  Instagram

Image via Pooja Amy Shah’s Instagram

This Recipe comes from CSA member Pooja Amy Shah

 

 

Watermelon Gazpacho

 

Ingredients
 1 large red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped 

- 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped

- 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped

- 1 jalapeño pepper, 1/2 roughly chopped, 1/2 finely chopped (more or less to taste)

- 2 cups chopped fresh tomatoes

- 6 to 7 cups of chopped seedless / de-seeded watermelon 

- 1/4 - 1/3 cup chopped cilantro

- 1/4 - 1/2 cup of red wine vinegar (more or less to taste)

- 1 Tbsp kosher salt

- 1 Tbsp olive oil

 


 

METHOD

 

a) Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a high speed blender and blend until smooth. (Reserve the finely chopped vegetables for adding later.) Add the tomatoes and pulse until close to puréed. Add the watermelon and pulse again. Pour into a large bowl.

b) Taste the soup and add red wine vinegar to balance the sweetness of the watermelon and tomatoes. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like. Whisk in the salt and olive oil.

c) Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour (better overnight!). Add more salt to taste if needed.

Garnish with avocado, vegan crema, cilantro 

Yum! :)


 

Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

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This Recipe comes from CSA member Paloma Soledad.

 

 

Easy Creamy Southern Dill Potato Salad with Yogurt Substitute

 

Ingredients

3 pounds russet potatoes , peeled and cut into ¾ inch cubes
1 tablespoon salt , for cooking potatoes
2/3 cup greek yogurt , plain, non-fat
3 tablespoons mayonnaise , light
2 teaspoon dijon mustard
1 tablespoon apple cider vinegar, or to taste
squeeze of lemon
3/4 teaspoons salt
1/2 teaspoon Pepper
1 teaspoon celery salt
2 celery stalk , chopped
1 small red onions , minced
2 tablespoons parsley , minced
1/4 cup tightly packed chopped fresh dill
4 eggs , hard-cooked, partially peeled after cooked and cut into 1/4" cubes 


 

METHOD

 

Place potatoes in a large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce
heat to medium, and simmer. Stir a few times, until potatoes are fork
tender, about 25 minutes. Drain potatoes and transfer to a large bowl.

In a medium sized bowl whisk together yogurt, mayonnaise, mustard,
salt, pepper and vinegar , celery salt, lemon. Add to potatoes and
gently stir to combine. Add celery, pickles, red onions, parsley,
dill, and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.

Cover and refrigerate until chilled, about 1 hour before serving.
Potato salad can be made up to one day ahead. 

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

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This recipe just screams summer in a bowl! The recipe for pesto makes plenty and keeps well in the fridge for up to a week. If you don’t own a spiralizer, serve the pesto over pasta. Many grocery stores also sell pre-spiralized zucchini. Enjoy! This Recipe comes from CSA member Rachel Martin.

 

 

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

 

Pesto
Four large leaves dinosaur kale, center ribs and stems removed
1 small bunch of basil (approx. 10-12 leaves)
¼ cup walnuts
¼ cup grated parmesan cheese
1 small bulb green garlic, stalks removed
1 Tbsp. lemon zest
2 Tbsps. Lemon juice
½ cup olive oil
Salt and pepper to taste

Zucchini Noodles
2 zucchinis
1 Tbsp olive oil
1 bulbs worth of diced green garlic stalks
Pinch of red pepper flakes
10 cherry tomatoes
¼ cup kale walnut pesto


 

METHOD

 

PESTO

Place all ingredients, except for olive oil in a food processor. Pulse food processor and slowly stream in the olive oil and the pesto is pulsing. Stop occasionally to scrape down sides. Pesto should be on the chunky side, not loose and oily. Transfer to a container. Additional pesto can be kept in the fridge in an airtight jar.

ZUCCHINI NOODLES

Using a spiralizer, spiralize two zucchinis. Heat one tablespoon of olive oil in a saute pan. Add diced green garlic stalks and a pinch of chili flakes and saute for 2 minutes. Add cherry tomatoes and saute until blistered and bursting. Add spiralized zucchini noodles and heat through for one minute. Add pre-made kale pesto and incorporate into dish until noodles are coated. Serve with more grated parmesan. Bon Apetit!

Squash Miso bowl with ginger and greens

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CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

For the how-to, please visit Amy's site