Futsu In Green Curry Sauce

Recipe & Pic from Edible East Bay

This recipe really highlight's Futsu's fudgy texture and sweet nutty flavor! Try serving over some steamed jasmine rice to make a full meal.

1 medium winter squash (approximately 2 pounds)
6 tablespoons butter
Salt
2 stalks lemongrass (Cut away and compost the tough green portions and bruise the more tender lower portion with the back of a knife before slicing thinly.)
½ medium-sized onion, chopped
1 2-inch piece fresh ginger, minced
3 green apples, peeled and diced
Zest of 2 limes
2 tablespoons green curry paste
2 cans coconut milk
½ cup cream (optional)
1 bunch cilantro leaves, chopped (Reserve a few whole sprigs for garnish.)

Preheat oven to 350°.

Cut squash into 1-inch-thick half moons. If your squash has tender skin, you may not need to peel it.

Clarify 2 tablespoons butter and use it to coat the squash segments. Lay them on a parchment-lined baking sheet, salt lightly, and roast until the squash is soft and its skin is crisp.

Melt the remaining butter in a saucepan and sauté onion, ginger, lemongrass, and apple until soft. Allow to cool and then pureé in a blender or food processor along with the lime zest, curry paste, coconut milk, cream, and cilantro. Just before serving, gently heat the curry sauce while arranging the roasted squash slices onto plates. Spoon the sauce over top and serve garnished with cilantro sprigs and slices of lime.

Eggplant Tacos With Roasted Poblanos & Caramelized Onions

Recipe & Pic from Cowgirl Chef

Who says summer is over?? We can keep pretending a little bit longer with this recipe that makes the most of the wee bit of hot-season crops in your box this week! Try adding in some cumin-spiced roasted potatoes and/or some lightly scrambled eggs for a more filling result.

2 large onions, cut into half-moons

6 tablespoons olive oil, divided, plus a bit more for spinach

salt and pepper to taste

1 eggplant, chopped into 1-inch cubes

1 poblano pepper

Salsa Verde, for serving

lime wedges, for serving

cilantro, for serving

6 to 8 corn tortillas

Preheat the oven to 450°F. Toss the eggplant cubes on a large baking sheet with 2 tablespoons of the olive oil. Salt and pepper the eggplant. Bake until browned, for about 40 minutes, turning over once.

While the eggplant’s cooking, caramelize your onions. Put the onions along with 2 tablespoons (you’ll add 2 more as these cook down) of olive oil in a large skillet over medium-low to low heat. Cook slowly, for about 45 minutes, allowing the onions to gradually brown. Add oil and salt and pepper as you go. (Save time: Make this in advance and refrigerate until you’re ready to make tacos.)

Roast the poblano pepper. If you have a gas stovetop, simply put the poblano on the grill, and let the flame burn the skin, turning with tongs so you roast all sides. If you don’t have a gas stovetop, this will also work under the broiler. After all sides are equally charred, put the pepper in a bowl and cover with plastic wrap to cool. Then, simply scrape off the charred bits, slice the pepper open, and remove the seeds. Once cool, slice into thin strips.

Toast as many tortillas as you need over the open flame and serve. Layer: eggplant, a few strips of poblano, and some caramelized onions . Top with Salsa Verde and cilantro. Serve with lime wedges on the side.

Lentil Soup With Fennel & Sausage

Recipe & Pic from Taste Cooking

This is my absolute favorite lentil soup recipe! Try subbing in some local potato sausage or cube some of the potatoes from your box and add to the mix for an extra hearty meal!

~Rae

1 ½ C green or brown lentils

7 OZ Toulouse sausage, Italian sausage, or other uncooked pork sausage, casings removed

Olive oil, as needed

1 MD yellow onion, diced

1 MD bulb fennel, trimmed, cored, and diced

½ TSP fine sea salt

3 whole cloves

½ TSP dried thyme

6 C chicken or vegetable stock

Freshly ground black pepper

Full-fat sour cream, for serving

In a heavy-bottomed pot, cook the sausage over medium heat until browned, breaking it into bits with a wooden spoon as it cooks. (If the sausage meat is lean, add 2 teaspoons olive oil so it doesn’t stick.) Scoop out and set aside on a plate.

Add the onion, fennel, and salt to the pot and cook, stirring regularly, until softened, 4 to 5 minutes.

Rinse the lentils. Add to the pot with the cloves and thyme. Add the stock, cover, and bring to a simmer. Cook until the lentils are cooked through, 35 to 40 minutes. If you want to give more body to the soup, mash roughly with a potato masher, or process briefly with an immersion blender. You want the soup to remain chunky.

Return the sausage to the pot and stir. Taste and adjust the seasoning.

Ladle into bowls. Add a spoonful of crème fraîche, black pepper, and parsley, and serve. I like a dash of hot sauce, too.

Pasta With Radicchio Pesto

Recipe & Pic from Kathy Bachtel

his pesto is creamy, pungent and a great fall-season answer to the ubiquitous basil pesto of summer! Sauteeing the Radicchio before making the pesto softens its bitterness a great deal, so this recipe is a great way to introduce picky family members!

~Rae

1 lb of your favorite pasta cooked per package instructions

A few tablespoons extra virgin olive oil

1 head radicchio, chiffonade

½ onion, minced

1 clove garlic, minced

Handful toasted walnuts

A few tablespoons heavy cream

½ to ⅔ cup grated cheese

Kosher salt and freshly ground pepper

Place the cut radicchio in a small bowl of cold water and allow to sit for 30 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible.

Place 1 tablespoon olive oil into a sauté pan, and heat over medium heat. Add the radicchio and onion, and sauté until soft and dry and beginning to brown, about 10 minutes. Add the garlic, sauté until aromatic, about 30 seconds. Transfer into blender.

Add the toasted nuts and pulse to chop. Add enough olive oil and heavy cream to reach the consistency you desire. Transfer to a small bowl, and combine with grated cheese.

Season to taste and toss with cooked pasta.

Caramelized Kohlrabi Soup

Recipe & Pic from NYT Cooking

This recipe is a great way to use up a lot of cool season roots, so feel free to sub in any taters or turnips that you may have still hanging around your pantry! Broccoli is also a good substitute for some of the kohlrabi!

Pair with a sandwich or toasted bread, or pop a poached egg on top to make this a full meal.

3lbs Kohlrabi, turnips, or a combination, peeled and cut into 1in cubes

¼ cup olive oil

1 ¾ tsp salt

½ tsp black pepper

1 large onion, peeled and diced

3 garlic cloves, minced

2 cups vegetable or chicken stock

1 bay leaf

1 small lemon

grated parmesan and smoky chili powder as needed for garnish

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)

Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.

Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.

Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.

Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

Escarole With White Beans & Sausage

Recipe & Pic from Italian Food Forever

Italian Wedding Soup might be the first dish that comes to mind when you think of Escarole but this delicious recipes makes for a far heartier meal for a chilly Autumn evening!

3 Tablespoons Olive Oil

1 Pound Italian Sausage Meat Removed From Casings

1 Cup Chopped Onion

4 Garlic Cloves, Minced

1 Large Head Escarole, Chopped (About 10 Cups)

3/4 Cup Dry White Wine

4 (15-ounce) Cans Cannellini Beans, Rinsed (Or 6 Cups Cooked Beans)

1 Cup Chicken or Vegetable Stock

Salt & Pepper To Taste

Freshly grated parmesan cheese and chopped parsley for serving

Heat oil in heavy large pot over medium-high heat in a large skillet.

Working in batches, sauté sausage meat until cooked through, breaking up with two forks.

Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.

Add garlic and escarole and sauté until wilted, about 4 minutes.

Add wine and cook 4 minutes until slightly reduced.

Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.

Season to taste with salt and pepper then transfer to large bowl.

Top with grated Parmesan, if desired.

Mexican Pickled Carrots

Recipe & Pic From A Fork’s Tale

This classic spicy and tangy condiment can be served along side tacos, faijitas, quesadillas, enchiladas and more!

1 bunch carrots

4 jalapeños

1 medium onion

5 garlic cloves

1 teaspoon sugar

1½ cup water

1½ cup vinegar

5 bay leaves

1 teaspoon peppercorn

2 teaspoons Mexican oregano

1 teaspoon salt

* you can alter the ratio of carrot, jalepeno, and carrot depending on your preference and whay you have on hand

In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.

Peel and slice carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.

Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight (or longer) in the fridge to allow the full flavor to build.

County Fair Sausage & Pepper Sandwiches

Recipe & Pic Adapted from Lemon Tree Dwelling

When I was a kid my dad and I would visit the county fair near my grandparent's farm every summer and we would never fail to test our stomach-endurance with spicy Italian sausage sandwiches and lemon shake-ups. This recipe is a twist on those beloved sandwiches- instead of spicy sausages and bell peppers you'll be using mild sausages and the spicy Hungarian Hot Wax peppers from your box!

~Rae

2 Tbsp. olive oil

10 Mild Italian Sausage links

Handfull of Hungarian Hot Wax Peppers, sliced

1/2 onion sliced

1 25 oz. jar marinara sauce

1 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

10 sandwich rolls optional

Heat olive oil in a large skillet over medium-high heat.

Add sausages and cook, turning occasionally, until evenly browned and cooked through (15-20 mins).

Add remaining ingredients, stir, and cover. Reduce heat to low and cook, covered, 10-15 minutes or until peppers are tender-crisp.

Remove bay leaf before serving.

Serve in sandwich rolls OR as is.

Chicken Shawarma Tabbouleh Salad

Recipe & Pic from Jo Cooks

Another hot-weather entrée salad that will help keep you cool this week!

Chicken

2 teaspoon smoked paprika

1/2 teaspoon turmeric

2 teaspoon ground cumin

1/2 teaspoon cinnamon

2 teaspoon pepper or to taste

1 teaspoon salt or to taste

1/4 cup lemon juice from about 2 lemons

1/2 cup olive oil

1 teaspoon red pepper flakes

4 cloves garlic minced

1 pound chicken breasts boneless and skinless

1 large onion sliced

Tabbouleh Salad

2 cups water

1 cup bulgur wheat uncooked

1/4 cup olive oil

1/4 cup lemon juice (from 1 or 2 lemons, depends on size)

3 cups tomatoes chopped small

1 cucumber chopped small

1/4 cup green onions chopped (use your Tropea onions!)

2 cups fresh parsley chopped

1/4 cup fresh mint chopped

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

Other Optional Ingredients

1/4 cup feta cheese crumbled

1/2 cup Kalamata olives

pita bread

hummus

1 avocado sliced

In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.

Preheat the oven to 425 F degrees.

Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for 5 to 10 minutes before slicing.

Tabbouleh Salad

While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.

Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.

To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

Narjissiyeh (Favas with Eggs)

2022 Week 5 Newsletter

Image & Pic from TASTE

When Fava Season comes around we usually share Rand's favorite Favas & Dill recipe (which you can find in the Resource Center) but we figured we'd try something new this time around! This dish can be made with meat or can be kept vegetarian. Garnish with chopped cilantro!

4 tbs olive oil

1 Large onion, finely diced

1 lb (450 g) ground (minced) beef, lamb, or a combination

1 tsp salt

½ tsp ground coriander

¼ tsp freshly ground black pepper

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Bread, for serving

FOR VEGETARIAN VERSION:

3 tbs olive oil

9 oz (250 g) white cheese (such as halloumi, Akkawi, or Nabulsi), cut into bite-size pieces

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Salt and freshly ground black pepper

Bread, for serving

In a medium frying pan, heat the olive oil over medium-high heat.

Add the onion and cook, stirring, until translucent and starting to brown, 3–5 minutes. Add the meat, salt, coriander, and pepper and cook, breaking up any lumps with a wooden spoon, until the liquid has evaporated and the meat is nicely browned, 6–8 minutes.

Add the fava (broad) beans, tossing to combine, then cook for about 30 seconds.

With the back of a spoon, make 6 wells in the meat mixture and crack an egg into each one. Using the tip of the spoon, spread the whites around slightly, especially the thicker part surrounding the yolk, to ensure they cook evenly. Cover and cook until the yolks are at your desired level of doneness, about 3 minutes for runny or 5 minutes for fully cooked. Remove from the heat and serve immediately with bread.

TO MAKE THE VEGETARIAN VERSION:

In a medium frying pan, heat the olive oil over medium heat. Add the cheese in a single layer and cook for a couple of minutes on one side until starting to brown (time can vary considerably between brands depending on moisture content, so keep an eye on it), then flip over.

Reduce the heat, to avoid burning the cheese, and add the fava (broad) beans. Crack the eggs evenly over the cheese and fava beans. Sprinkle with salt and pepper. Depending on how salty the cheese you are using is, you may not need to add any salt. Increase the heat to medium and with the tip of the spoon, spread the whites around slightly to ensure they cook evenly. You can also pierce the yolks and allow them to spread over the whites to give a nice marbled look and even flavor. Cook until at your desired level of doneness.

Remove from the heat and serve immediately with bread.

Recipe: Alex's Mom's Stuffed Cabbage

2021 Week 24 Newsletter

Recipe & Pic From Smitten Kitchen

Another recommendation from a CSA member! Try with a bowl of perogies on the side and some good sour cream (or the hasselback potato recipe below).

1 head Savoy cabbage

1 pound ground beef

1 small to medium onion, chopped small

2 tablespoons olive oil

1 carrot, shredded

1 celery stalk, thinly sliced

1 parsnip, shredded

1/2 cup uncooked white rice

1 to 2 tablespoons tomato paste

3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.

[These also freeze very well.]

Recipe: Creamy Celeriac, Kohlrabi, & Fennel Soup

2021 Week 23 Newsletter

Recipe Adapted From Feasting At Home

A creamy, decadent tasting soup that incorporates 3 delicious cool-weather veggies! The parsley oil garnish is optional but if you have some celery leftover from last week, give it a try (or sub in cilantro!)

1 large fennel bulb, cored and diced ( about 1 ½ cups)

½ onion-diced ( 1 cup)

1–2 Tablespoons olive oil

1 grapefruit-sized celeriac- peeled and diced ( about 2 cups)

1-2 kohlrabi- peeled and diced

8 Cups Chicken or Veggie stock

¼ teaspoon white pepper

salt to taste

¼ cup creme fraise or sour cream for garnish ( optional)

Parsley oil -for garnish- ( optional)

1 Cup packed Italian parsley ( stems ok)

½ Cup olive oil

½ clove garlic

¼ teaspoon kosher salt

2 teaspoon lemon juice

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, kohlrabi, pepper and 8 cups chicken stock.

Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac and kohlrabi are very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Warm before serving and adjust salt.

Garnish with a swirl of creme fraise or sour cream (optional) and a little drizzle of parsley oil.

Parsley Oil

Pulse all ingredients in a blender or food processor until combined.

Recipe: Beet & Fennel Soup

2021 Week 22 Newsletter

Recipe & Pic from Dishing Up The Dirt

A deliciously unique soup that will make the most of both your beets and fennel!

2 Tablespoons butter

1 large yellow onion, finely chopped

1 large fennel bulb, finely chopped

2 teaspoons fennel seeds

fat pinch of salt

3 large beets, cut into small chunks

1/2 cup dry white wine

2 1/2 cups water (plus more to thin if needed)

1 cup whole milk plain yogurt

fennel fronds for garnish

Heat the butter in a large dutch oven over medium high heat. Add the onion, fennel, fennel seeds and salt. Cook stirring occasionally until the veggies begin to soften, about 8 minutes. Add the beets and stir to coat. Pour in the wine and bring to a boil, reduce the heat and and simmer until most of the liquid has evaporated. Add the 2 1/2 cups of water and bring back up to a boil. Reduce the heat and simmer for 20 minutes or until the beets are tender.

Carefully transfer the soup to a blender, add the yogurt and blend on high until completely smooth. Season to taste with salt and pepper and serve warm. (If the soup seems to thick add a little more water to thin to your desired consistency).

Recipe: Roasted Carrot Ginger Soup

2021 Week 20 Newsletter

Recipe & Pic From Dishing Up The Dirt

Sweet, creamy, and comforting, this soup with surely warm you up this week! Try adding a smidge of red curry paste for a bit of extra flavor and serve with some good crusty bread for dipping!

1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)

1 large yellow onion, peeled and quartered

2 large cloves of garlic, peels left on

2 teaspoons fresh thyme

salt and pepper

olive oil

4 cups low-sodium vegetable stock

2 tablespoons minced ginger

1/2 cup full fat coconut milk (blended before measuring)

Preheat the oven to 400F.

On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.

Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth. Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.

Recipe: Spanish Style Eggs With Kale & Chorizo

2021 Week 17 Newsletter

Recipe & Pic From Milk Street

Migas started out as a Spanish-Portuguese way to use up stale bread but we think you'll agree that this recipe is so much more than just a way to get rid of leftovers!

8 large eggs

kosher salt

3oz Spanish chorizo, halved lengthwise and thinly sliced crosswise

2 tbs olive oil

2 ½ cups ½in chewy bread cubes

1 medium onion, diced

2 garlic cloves, thinly sliced

¼ tsp sweet paprika

¼ tsp cayenne pepper

2 cups lightly packed coarsely chopped kale

ground black pepper

In a medium bowl, whisk the eggs with ½ tsp salt. In a skillet cook the chorizo until browned and crisp, 2-5min. Transfer the chorizo to a bowl, leaving any fat in the pan. 

Add 2 tbs of olive oil to the pan and add the bread with a pinch of salt. Cook, tossing frequently until browned and crisped, 3-5min. Transfer to the bowl with the chorizo.

Add remaining 1 tbs of olive oil, onion, garlic, paprika, cayenne, and ¼ tsp salt to the pan and cook, stirring frequently until the onion and garlic are softened , 3-5min. Add the kale and cook until wilted but still bright green. 

Pour the whisked eggs into the skillet and immediately reduce the heat to low. Cook, stirring frequently, until barely set, about 1min. Stir in bread and chorizo and cook to desired consistency, 30-90 seconds. 

Recipe: Chard & Potato Enchilladas

2021 Week 15 Newsletter

Recipe & Pic from Anathoth Garden

Once upon a time I didn't even know what chard was, let alone how incredibly versatile it is! This recipe is a great way to use up multiple veggies in your box in one go while putting something just a little different on the dinner table. *You can add a protein such as pork, sausage or chicken if desired, simply chop it up small and cook until browned then add the filling before rolling tortillas.

~Rae

Vegetable Oil

Salt

1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes

Salt and pepper

1/2 lb (1 bunch) Swish Chard (stems and leaves washed, dried and chopped)

1 medium onion, chopped

3-4 garlic cloves, minced

3/4-1 lb pepper jack cheese, shredded

8 tortillas, either corn or flour

1 jar (12-14 oz) salsa, as hot as you like

Sour cream and sliced green onions for topping

Heat a couple tablespoons of oil in a large skillet; cook the potatoes until golden brown. Place on a paper towel and season with salt and pepper as desired.

Add the chard stems to the skillet. Cook until beginning to soften.

Add the onions and garlic and cook until softened.

Add the chard leaves and cook until wilted. Remove from heat.

Add the potatoes and 1 cup of the cheese to the mix and toss together.

Preheat an oven to 350 deg.

Put ½ cup or so of the salsa to a baking dish.

Add 2 tablespoons or so of the mixture to a tortilla and roll up, placing in the dish seam side down. Repeat for all the tortillas. *If using corn tortillas, cook in the skillet for a few seconds to soften before filling.

Top the tortillas with the rest of the salsa and spread the rest of the cheese evenly over the top.

Bake until the cheese is melted and the filling is beginning to bubble.

Serve with sour cream and green onions on the top.

Recipe: Black Bean & Roasted Pepper Quesadillas

2021 Week 15 Newsletter

Recipe and pic from Nourish & Fete

When I'm looking for something easy, filling, and tasty in a way that will please even my picky five year old daughter, quesadillas are where I turn! This recipe is a great way to incorporate the peppers from your box this week- top with chopped cilantro or some salsa fresca! 

~Rae

2 peppers: all sweet or a sweet and hot combo, your choice!

3 teaspoons olive oil divided

1 teaspoon kosher salt divided

1 small yellow onion finely chopped

3 cloves garlic minced or pressed

3/4 teaspoon ground cumin

1/2 teaspoon ground chipotle chili powder

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans drained and rinsed

1 cup chicken or vegetable broth

juice of 1 lime

1 cup shredded cheese monterey jack, colby jack, or any Mexican blend is terrific

8 flour or corn tortillas

sliced avocado or salsa as desired, for serving

Preheat the oven to 400 degrees F (approximately 200 degrees C) and line a rimmed baking sheet with aluminum foil. Slice the tops and bottoms off the peppers, cut into quarters, and remove seeds along with the inner white membranes. Arrange peppers on the prepared baking sheet, drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Bake for 20-30 minutes, turning peppers about halfway through, until the skins are blackened and slightly charred. Remove from oven and set aside; when cool, coarsely chop.

To make the black beans, heat remaining 2 teaspoons olive oil in a skillet over medium-high heat. Add the onion and cook until it just begins to soften, about 5 minutes. Stir in the garlic, cumin, chipotle chili powder, cayenne pepper, and remaining 3/4 teaspoon kosher salt; saute about 30 seconds, just until fragrant.

Stir in the beans followed right away by the broth. Bring to a brisk simmer, then reduce heat to medium-low and continue simmering gently until beans are tender and most liquid has been absorbed, about 10 minutes. Remove from heat, stir in lime juice, and adjust seasonings to taste.

To assemble quesadillas, warm a non-stick skillet over medium-high heat and place a tortilla on the surface. Sprinkle a thin layer of cheese evenly over the surface of the tortilla, followed by a thin layer of beans and a sprinkling of chopped red peppers. Finish with an additional thin layer of cheese, then top with another tortilla.

Using a spatula, gently press down on the top tortilla, and cook until both layers of cheese begin to melt. Gently flip the quesadilla, and cook for 1-2 minutes more on the other side. Remove to a cutting board, slice into wedges, and serve with avocado or salsa as desired.

Recipe: Easy Salsa Fresca

2021 Week 15 Newsletter

Fresh, comes together in just a few minutes, and tasty on just about anything- this simple salsa screams SUMMER! Serve with tortilla chips, dollop on eggs, or use as a topping for quesadillas, enchiladas, or tacos.  

½ small sweet onion

3 cloves garlic

1 pint cherry tomatoes, or 1-2 heirloom tomatoes cut into chunks

½ cup cilantro leaves packed

1 lime juiced

1 jalapeno, de-seeded (unless you want more heat!)

salt to taste

Place the onion, garlic, and jalapeon in a food processor, and pulse until finely chopped.

Add the tomatoes and cilantro, and pulse until you reach the desired consistency.

If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir. 

Coconut Milk Collards

2021 Week 14 Newsletter

Recipe and Pic from Food 52

Love silky texture of braised collards but want to try something new? This recipe is creamy, flavorful and the perfect companion to simple beans and rice. 

1 tablespoon coconut oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tablespoon lime juice
2 tablespoons tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chile flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).

Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

Recipe: Tuscan Ribollita Soup

2021 Week 12 Newsletter

Recipe & Pic from The Original Dish

I don't want to suggest that we're anywhere near Soup Season (otherwise known as Fall), perish the thought! But since the evenings have been a bit chilly recently I thought I'd share a recipe for a delicious soup that will incorporate several of the veggies in your box this week! 

~Rae

¼ olive oil, plus more as needed

1 medium onion, diced

4 medium carrots, peeled + diced

2 celery stalks, diced

4 garlic cloves, very thinly shaved or minced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 can (28 oz) crushed tomatoes (or the equivalent amount of chopped fresh tomato)

1 qt chicken stock

1 parmesan rind

½ lb fresh, crusty whole grain bread, torn into ½” pieces

1 large bunch swiss chard, stemmed + roughly chopped

1 (15 oz) can butter beans, rinsed + drained

garnishes: red pepper flakes, chopped parsley, freshly grated parmesan cheese

Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion, carrots, and celery. Let sauté for about 8 minutes until tender and slightly caramelized. Season with salt and black pepper. Stir in the garlic and let cook for another minute or so.

Stir in the tomato paste and red pepper flakes. Let cook and caramelize for about 2 minutes. Pour in the red wine. Simmer for another 2 minutes. Add the tomatoes, chicken stock, and parmesan rind.

Bring the soup to a boil, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.

Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread and toast until golden and crispy, stirring often. Season with a pinch of salt.

Stir the swiss chard and butter beans into the soup and heat through. When you’re ready to serve, stir in the bread. Taste the soup and season with salt and black pepper to taste.

Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, a good amount of freshly grated parmesan cheese, and parsley over top.