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Pan-Fried Squash Fritters

By on July 12, 2012 in

from CSA basketeer Michelle’s  award-winning food blog, http://foodieisthenewforty.com/

photo by Foodie is the New Forty

I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor, along with a small spring onion, also from Tecolote. Added in two eggs, a cup of shredded cheddar cheese, and a whole cup of flour. The (source) recipe calls for only 1/4 c of flour and suggests that the batter will be “almost a dry mix” at this point. But even after a full cup of flour, it wasn’t even close to being dry. So I did what most home cooks would do; I  cheerfully ignored the recipe and started frying flattened spoonfuls in a
skillet with a little peanut oil. It worked.

Katie’s note: We made these last night. Topped with sour cream and oodles
of diced garlic chives. I used about 7 squash and 4-5 eggs. Delicious!

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The Best Spinach Salad

By on April 12, 2012 in

Image courtesy of The Schell Cafe

Love this recipe from CSA basketeer and cooking master Kristin Schell, of The Schell Cafe

4-6 cups fresh spinach
1⁄4 cup toasted pine nuts
2 tbs fresh lemon juice (appx one lemon)
4 – 5 tbs extra virgin olive oil *
1⁄2 cup grated parmesan cheese
salt & pepper to taste

Squeeze the lemon into the bottom of a large serving bowl. Add olive oil and wisk until emulsified. Taste and add more lemon or olive oil to taste. Add salt and pepper.

Gently tear spinach and add to the bowl. Top with toasted pine nuts and grated parmesan cheese. Toss and serve.

*The general rule of thumb for making a vinaigrette is a ratio of 3:1. 3 parts oil to 1 part vinegar, in this case lemon juice. I like this dressing lemony, so I use a more equal ratio.

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Chicken and Chard Enchilada Casserole from Epicurious

By on April 6, 2012 in
  • 1 pound Swiss chard, rinsed well and drained
  • 2 garlic cloves, or to taste, minced
  • 1 tablespoon olive oil
  • 1 large whole chicken breast (about 1 1/2 pounds), cooked, boned, and shredded (about 1 1/4 cups meat)
  • vegetable oil for frying the tortillas
  • twelve 7-inch corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
  • 2 1/2 cupsMexican-style tomato sauce
  • 1/2 cup chicken broth
  • 1 1/2 cups grated Monterey Jack (about 6 ounces)
  • 1/2 cup freshly grated Parmesan

Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and 1/4 cup water, and cook the mixture, covered, for 5 minutes. Add the leaves and cook the mixture, covered, stirring occasionally, for 3 to 5 minutes, or until the leaves are tender. Drain the Swiss chard mixture in a bowl toss it with the shredded chicken and salt and pepper to taste.

In a skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, turning them, 3 to 4 seconds, or until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl thin the tomato sauce with the broth, spoon about 1/3 cup of it into the bottom of a greased 13- by 9-inch baking dish, and arrange 4 of the tortillas in one layer over it. Spread the tortillas with half the chicken mixture and half the Monterey Jack, spoon about 1/2 cup of the remaining sauce over the mixture, and cover it with 4 of the remaining tortillas in one layer. Spread the tortillas with the remaining chicken mixture and the remaining Monterey Jack, top the mixture with 1/2 cup of the remaining sauce, and cover it with the remaining 4 tortillas. Pour the remaining sauce evenly over the tortillas and sprinkle it with the Parmesan. Bake the enchiladas, covered with foil, in the middle of a preheated 350°F. oven for 15 minutes, remove the foil, bake the enchiladas, uncovered, for 5 to 10 minutes more, or until the cheese is bubbling.

Read More http://www.epicurious.com:80/recipes/food/views/Chicken-and-Swiss-Chard-Enchilada-Casserole-13593#ixzz1liwJRfCj

 

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Squash-Rice Casserole with Sorrel

By on February 9, 2012 in

3 cups sliced zucchini or other summer squash (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup liquid– chicken or veggie broth
1/2 of a bunch of sorrel (1/2 lb?), stems removed
1 cup shredded sharp cheddar cheese
2 cups cooked rice (brown or white)
1/2 cup cottage cheese
1/2 cup tofu
1/4 cup italian seasoned dry bread crumbs
1/4 tsp black pepper
3 eggs
1. Preheat oven to 350 degrees
2. Combine first 2 ingredients in a pan. Cook until squash is looking tender.
3. Process the squash, onions and liquid. Pour over the
rice. Process the cheeses, tofu, sorrel. bread crumbs, pepper, eggs.
Pour over the rice. Stir to combine.
4. Pour into an oiled 13 x 9 baking pan.
Bake for 30 minutes or until firm.

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Roasted Turnips & Kohlrabi in Wine

By on February 9, 2012 in

From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
from the Madison Area CSA Coalition, 1996

  • 3-4 peeled and cubed turnips cubed kohlrabi to taste
  • 2 cups red wine ½ cup honey
  • chopped carrots, optional

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. Simmer until tender. Pour into baking dish and bake at
350º for ½ hour. Serve with rice &/or chicken. 4 servings.

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Sorrel Soufflé

By on February 9, 2012 in

Adapted from Mark Bittman’s Cheese Soufflé in How to Cook Everything

  • 4 Tbsp. (1/2 stick butter), plus 1 teaspoon
  •  ¼ cup flour
  • 1½ cups milk, warmed until hot to the touch
  • 6 eggs, separated
  • Salt and freshly ground black pepper to taste
  • I small shallot, minced
  • Dash cayenne or 1/8 tsp. dry mustard
  • 1 cup grated Parmesan
  • 1 cup sorrel puree (1 bunch, stemmed and sautéed in 1 Tbsp. olive oil until it becomes a pure

Preheat the oven to 400°. Use the teaspoon of butter to grease a 2-quart soufflé dish or other deep baking dish, such as a Corningwaretype dish. If you want to make individual soufflés, use a little more butter and grease four 1 ½ – to 2-cup ramekins. Place a medium saucepan over medium heat and add the remaining butter. When it foams,add the flour and turn the heat to medium-low. Cook, stirring, until the mixture darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps, and then cook until the mixture is thick, just a minute or two longer. Turn off heat and stir in the egg yolks, salt, pepper, cayenne or mustard, cheese, shallots and sorrel puree. Beat egg whites with a pinch of salt, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and then very gently—and not overly thoroughly—fold in the remaining whites using a rubber spatula. Be as gentle as possible. Turn the batter into the prepared dish(es) and bake until the soufflé has risen and is browned on top, about 15 to 40 minutes (the lower timing is for smaller, individual soufflés; a single soufflé will take 30 minutes or more.) Use a thin skewer to check the interior; if it is still quite wet, bake another 5 minutes. If it is just a bit moist, the soufflé is cooked through.

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Gumbo Z’herbes (Green Gumbo)

By on February 9, 2012 in

from The New Orleans Cookbook by R. Collin
A Lenten dish, Gumbo Z’herbes was traditionally served on Good Friday. Legend had it that you would make as many friends as the number of different greens you put in the gumbo. No longer exclusively a Lenten dish, gumbo z’herbes is often prepared with meat, as in this recipe.

Greens (as many of these as are available: a minimum of 5 is adequate, 7 is ideal!)
1 bunch collard greens 1 bunch mustards
1 bunch turnip greens 1 bunch scallions
1 bunch parsley 1 bunch watercress
1 bunch spinach 1 bunch beet tops
1 bunch radish tops 1 head green cabbage
1 bunch chicory 1 bunch carrot tops
The Gumbo Base
1c. chopped onion
½ lean baked ham, cut into ½-in. cubes
½ lb. Creole (Polish, French garlic) smoked sausage,
cut into ½-in cubes (pan grill briefly and drain fat)
1 large ham bone, sawed into 3- to 4-in lengths
The Roux (you can also opt for Fiesta’s or Quality
Seafood’s “Pat’s Roux” pre-made)
½ c. vegetable oil 2/3 c flour
The Liquid and Seasonings
2 qt. plus 1/3 c. cold water 1 tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne 2 crushed bay leaves
½ tsp. dried thyme ½ tsp dried marjoram
2 whole cloves 6 whole allspice
Wash all the greens thoroughly, trim off any touch stem ends. Place the damp greens in a heavy 3- 4 quart saucepan, add the 1/3 cup cold water, and heat on high. When the liquid starts to boil, cover the pan tightly, reduce the heat to medium, and cook the greens for 12-15 minutes, or until just tender. Drain the greens, reserving the liquid. Chop the cooked greens fine and set aside.
In a large 7- to 8-quart heavy pot or kettle, heat the oil over high heat. Reduce the heat to low and gradually add the flour, stirring constantly. Cook over low heat, always stirring, until a golden brown roux (the color of peanut butter) is formed. Quickly add the chopped onion, stir thoroughly, and continue browning for 5 minutes longer, still stirring. Add the ham, sausage, and the liquid from cooking the greens; mix well, then gradually stir in the chopped cooked greens. Add the ham bone and the seasonings. keeping the heat at low, gradually add the 2 quarts cold water, stirring to mix thoroughly. Raise the heat to high, bring the gumbo to a boil, then lower the heat again to low and simmer for 1 ¼ hours. Serve over boiled rice.

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CSA Tagine with Romano Beans

By on February 9, 2012 in

Yield : 6 to 8 servings
Cooking Time : 40 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • One 1-inch piece ginger, peeled and minced
  • 1½ teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • Two 3-inch cinnamon sticks
  • 1/3 cup chopped dried apricots (or dates, raisins, cranberries)
  • 1 can (14 oz) sliced, stewed tomatoes (or about 1 pound fresh, preferably peeled and seeded)
  • 2 cups vegetable stock
  • 1 cup cooked or drained canned chickpeas
  • 8 medium carrots, cut into bite-size chunks
  • 2 zucchini (or other squash), cut into bite-sized chunks
  • 1 kohlrabi, cut into bite-sized chunks
  • 2-3 cups romano beans, cut into bite-sized chunks (I used the whole bag from our basket, not sure of exact measurement)
  • Salt and freshly ground black pepper
  • 1 cup whole wheat couscous

 

Directions

1. Put the oil in a deep skillet (I used a 5 QT chili pot) with a lid over medium-high heat. Add the onion and garlic, cook until soft. Add the ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes.

2. Add the dried fruit, tomato, stock, chickpeas, carrots, kohlrabi, romano beans and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender.

3. Add the couscous (stir in slowly to make sure all couscous is submerged) and cover about 5 minutes. Couscous should absorb liquid. Remove from heat, fluff couscous mixture, serve hot by itself or with a dollop of plain yogurt. If you have leftovers, serve cold over spinach for a cool summer salad.

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Greens with Roasted Peanuts & Red Pepper

By on February 9, 2012 in

adapted from Deborah Madison’s America: The Vegetarian Table, 1996

This is my (non-southerner Katie’s) favorite greens recipe.

3 large bunches mixed greens (chard, collards, turnip, kohlrab)
4 qts. water salt
3 T. peanut oil 1/3 c. (or more) raw peanuts
3 cloves chopped garlic 1/2 tsp. crushed dried red pepper
chile vinegar
Remove stems from greens and chop coarsely. Add greens to salted boiling water and cook to taste, “anywhere from 15 minutes to 2 hours, depending on where you’re from.” Really, 30 minutes should be plenty! Drain, pressing out excess moisture, and set aside.

Heat the oil in a large skillet, add the peanuts, halved or chopped, and fry until lightly colored. Remove to a paper towel to drain. Add garlic to hot
pan and cook for 1 minute before adding the crushed pepper and the greens. Toss them in the oil and cook until heated through. Add the peanuts. Taste for salt, and serve with chile vinegar on the side (if you have some—it’s also
good without it).

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Sweet Pickled Onion Watermelon Radish Salad

By on February 9, 2012 in

vegan, makes 4 cups

1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)

Directions:
1. Slice your onion and radish. Place in a large mixing bowl.
2. Add the remaining ingredients to the mixing bowl – toss well.
3. Place in fridge to chill overnight.
4. Serve!

From Kathy Freston

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