Spiced Chickpeas With Roasted Carrots & Wilted Kale

Recipe & Pic from Food 52

This salad would be great for a hearty family-style vegetarian meal, but it could also be paired with a roast chicken as a filling side dish!

1 pound carrots (I use rainbow carrots when available, they add nice color)
olive oil
salt
Freshly ground black pepper
3 shallots, peeled and cut into thin half moons
1 bunch cilantro
1 teaspoon sumac
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon aleppo chile (substitute 1/4 teaspoon red chili flakes if you must)
2 15 ounce cans chickpeas, drained and rinsed
1 bunch red kale, washed, leaves torn into bite size pieces, stems discarded (substitute any hearty greens)
Juice of 1 lime
3 tablespoons creme fraiche

Preheat the oven to 450 degrees. Using a chef knife, remove and discard the top of each carrot. Wash the carrots in cold water, but do not peel them (they look beautiful when roasted with the skin on). Cut the carrots into bite size pieces. Line a rimmed baking sheet with parchment paper. Place the carrots on the rimmed baking sheet in a single even layer. Toss the carrots with olive oil to coat, and season them with salt and freshly ground black pepper. Cook for 10-12 minutes, until the edges begin to caramelize. When the carrots are just cooked through and beginning to brown, remove them from the oven and set them aside to cool.

While the carrots are cooking, set a large skillet over medium heat, and add enough olive oil to barely cover the bottom of the skillet. Add the shallots, and season lightly with salt. Cook the shallots until they become soft and start to turn translucent, stirring occasionally.

While the shallots are cooking, separate the cilantro leaves from the stems. Save the leaves in the refrigerator for later. Organize the stems into a single even pile (like a bunch of chives) and slice the cilantro stems into very thin slivers. By the time you finish dicing the cilantro stems, the shallots should be soft and translucent. Add the diced stems to the skillet, along with the sumac, coriander, cumin, ginger, and aleppo chile. Stir, cooking for 1-2 minutes, until the oil smells fragrant.

Add the chickpeas, and stir to coat them in the flavorful oil. Cook for 2 minutes, to allow the chickpeas to take on some of the flavor of the skillet. Add the kale, and stir to help the kale begin to wilt. Season lightly with salt. When the kale has begun to wilt, remove the skillet from the heat. You do not want to overcook the kale (it will shrink too much). The moment when the kale leaves are no longer raw is the time to remove the skillet from the heat (the kale leaves will soften and darken slightly in color).

Add the lime juice and stir. Add the creme fraiche and stir. The residual heat from the skillet should melt the creme fraiche and create a delicate sauce. Taste a few chickpeas and a small piece of kale. Adjust with more salt and/or lime juice as necessary. Add the roasted carrots, and gently stir to incorporate. Serve immediately, or serve at room temperature. Garnish with a handful of chopped cilantro leaves. Enjoy.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Kohlrabi Chips With Yogurt Dip

Recipe & Pic from It’s A Veg World After All

Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!

1-2 kohlrabi bulbs - peeled

1 tablespoon olive oil

Sea salt - to taste

Ground black pepper - to taste

For the dip:

1 cup plain Greek yogurt

2 tablespoon shallots - finely chopped

¼ teaspoon dill - more to taste

¼ teaspoon garlic powder - more to taste

Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.

Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.

Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.

While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.

Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!

Recipe: Thai Winter Squash Curry

2021 Week 24 Newsletter

Recipe & Pic From Little Spice Jar

A flavorful and warming dish that will welcome any variety of winter squash that you might have on hand! Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

1 tablespoons coconut oil (or any oil really)

1 large shallot, chopped (or onions or leeks)

2-2 ½ cups diced winter squash (about 1.5 pounds)

1 tablespoon grated ginger

2-3 tablespoons red curry paste

½ tablespoon yellow curry powder

1 (15 ounce) can coconut milk

¾ cup vegetables or chicken broth

2 teaspoons fish sauce (omit for vegans/vegetarians)

2 teaspoons sugar

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder and stir until all the squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the squash with the tip of a knife.

Recipe: Warm Radicchio, Cauliflower, & Apple Salad

2021 Week 22 Newsletter

Recipe from Lauren Feldman

Preheat Oven to 450°. Slice the Cauliflower vertically in 1” thick slices through the core so that it stays in large pieces. Oil a sheet pan and sprinkle with some sea salt. Lay down the cauliflower, drizzle with some more olive oil and sprinkle with some more salt. Roast in the hot oven for 20 or so minutes. The cauliflower should be cooked through but not mushy and should have some nice caramelization

While the cauliflower is roasting make the vinaigrette.

30 grams minced shallot

100 grams Apple Cider Vinegar

8 grams salt

Let the shallots macerate with the vinegar and salt for 10 minutes. I like to do it in a mason jar so that I can shake the dressing vigorously.

Then add:

15 grams Dijon or Coarse Mustard

20 gram honey

120 grams Extra Virgin Olive Oil Black Pepper to Taste Shake to blend.

Taste! The vinegar you use might be different from the one that I used! You may need more oil, honey, mustard or salt.

Char the radicchio. Chioggia radicchio is good for grilling or charring because the heads are generally dense like cabbage. But try another type if that’s what you have!

Take off the outer loose leaves. Don’t throw them away! You can use them for another salad. Cut the radicchio in half, through the core. Then, depending on the size, cut each half in 4 to 6 wedges, through the core so that they somewhat stay together in one piece.

Drizzle olive oil on the radicchio and sprinkle with some salt. Char on a hot cast iron skillet until lightly blackened. Flip over and do the other side. Transfer to a cooling rack.

Peel an apple that has bright acidity and firm flesh, like a pink lady. Slice into wedges, toss in a little butter or better yet, brown butter, and roast in the hot oven until cooked through-not too mushy!!

Rough chop the cauliflower and radicchio. Toss with the apples and some of the vinaigrette. Sprinkle with toasted bread crumbs (I used rye), dill and finishing salt. Delicious warm or at room temperature!

Recipe: Roasted Tomato Vinaigrette

2021 Week 17 Newsletter

Recipe & Pic from Tasting Table

Looking for a way to get another taste of those summer salads you have been enjoying all season long? Give this punchy dressing a try while tomatoes are still popping! 

About 1 lb tomatoes, cut into pieces OR 1 pint of cherry tomatoes, halved

2 tablespoons olive oil, divided

1 tablespoon finely minced shallots

½ teaspoon finely grated garlic

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

1 teaspoon finely grated lemon zest

Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool.

Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.

Transfer the remaining half of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.

Recipe: Linguini With Roasted Fennel

2021 Week 9 Newsletter

Recipe From Platings & Pairings

This recipe makes the most of fennel's delicate anise-flavored sweetness while also satisfying all of your cravings for something indulgently rich and creamy! You might also try tossing the pasta with a basil (or fennel frond) pesto.

10 Ounces Fresh Linguine

1 Fennel Bulb

1 Tablespoon Olive Oil

2 Tablespoons Butter

⅓ cup Part-Skim Ricotta Cheese

3 cloves Garlic (minced)

1 Lemon (zested and quartered)

¼ cup chopped basil

1 Shallot (minced)

¼ Cup Breadcrumbs

Salt and Pepper

Preheat the over to 450.

Slice fennel bulb into ½in strips, toss with olive oil and salt and pepper, and roast 18-20min, or until tender and golden. While the fennel roasts combine the ricotta with the juice of two lemon wedges and season with salt and pepper to taste. Melt butter in a large skillet and cook garlic and shallot until fragrant and browned. Add breadcrumbs and toast until browned. Transfer to a small bowl and wipe out the pan.

Combine lemon zest, juice from the remaining two lemon wedges, ½ cup water, and 2 tbs olive oil in the skillet- heat to boiling, stir to combine, and remove from heat.

Cook the pasta until al dente, drain, and add it to the skillet with the sauce. Add fennel and cook, stirring occasionally until pasta is well coated in the sauce.

Remove from heat, toss with basil, and top with breadcrumbs and ricotta. 

Recipe: Grilled Lettuce

Pic From Something New For Dinner

2021 Week 3 Newsletter

Recipe from Something New For Dinner

Fire up that grill and throw on some lettuce! It may sound strange if you have never tried it before but the tender lettuces in your box this week can be utterly transformed by heat. Imagine crisp caramelized edges contrasting with a sweet center- talk about a unique alternative to your average salad! Add some grilled steak or tofu (or even fish) to make this a meal. 

2 T finely chopped shallot

1 T balsamic vinegar

1 T Spanish sherry vinegar

6 T olive oil, plus some for brushing the lettuce

2 small heads of lettuce, sliced in half from stem to stern

3 ounces crumbled feta cheese

1/4 t crushed red pepper flakes

In a small bowl combine shallot and vinegars. Whisk in olive oil and season with salt and pepper to taste.

Heat grill to medium and lightly oil the grate. Brush the lettuce with a little olive oil and grill for 1 - 2 minutes on either side until lettuce is lightly charred.

Plate lettuce cut-side up, drizzle with dressing, top with feta cheese and sprinkle with crushed red pepper flakes.

Recipe: Parsley Sauce

from Deborah Madison

Try this tangy and herbaceous sauce over rich meats, creamy soups, or roasted veggies !

1 clove garlic

Sea salt

¼ tsp black peppercorns

¼ tsp fennel seeds

¾ cup chopped parsley

¾ cup olive oil

1 large shallot or 4 green onions, chopped

grated zest of 1 lemon

fresh lemon juice or champagne vinegar to finish

Puree all ingredients in a food processor or blender to make a thick green sauce. Taste for salt, then sharpen with a little vinegar. Best when used right away. 

Recipe: Schmaltzy Hakurei Turnips With Rosemary

from Food & Wine

Try incorporating braising greens and/or other root veggies!

2 lbs hakurei turnips with tops 

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon pure maple syrup, divided

2 teaspoons sherry vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons kosher salt, divided, plus more to taste

1/2 teaspoon coarsely ground black pepper

1/4 cup melted schmaltz (chicken fat) or unsalted butter, divided

1/4 cup finely chopped shallot

2 teaspoons finely chopped garlic

1 1/2 teaspoons finely chopped fresh rosemary

2 tablespoons water

Trim turnip stems to 1/2 inch; reserve greens. Cut trimmed turnips into 3/4-inch wedges to equal 5 cups. Coarsely chop turnip greens to equal 8 loosely packed cups. (Reserve any remaining turnips and greens for another use.)

Whisk together oil, 1 tablespoon maple syrup, vinegar, Dijon, and 1/2 teaspoon salt in a large bowl. Add chopped turnip greens; massage to coat greens. Let stand at room temperature 20 minutes.

Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.

Meanwhile, toss together turnip wedges, pepper, 1/2 teaspoon salt, and 2 tablespoons schmaltz in a bowl. Arrange turnip mixture in a single layer in a 12- to 14-inch skillet. Cook over medium-high, stirring occasionally, until turnips are crisp-tender and browned, 15 to 17 minutes. Transfer to a large bowl.

Recipe: Roasted Apple & Squash Soup With Spiced Squash Seeds

from Edible Marin & Wine Country

1 (2-pound) Red Kuri squash

1 large sweet yellow onion, coarsely chopped

1 shallot, peeled and quartered

3 tart apples, peeled and coarsely chopped

1 tablespoon fresh ginger, finely minced

2 tablespoons olive oil

2 tablespoons melted butter

¼ cup maple syrup

1 tablespoon freshly grated ginger

1 tablespoon fresh thyme leaves

¾ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground mace

Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Braised Celery and Radicchio Salad With Perfect Roast Chicken

From Six Seasons: A New Way With Vegetables
Alice typically doesn't like celery but she LOVES this recipe, so trust us, you can't go wrong with this one!

Chicken
One 3-4lb chicken
1/2 lemon, very thinly sliced
3-4 big sprigs each of thyme and rosemary
kosher salt and freshly ground pepper
3 tbs unsalted butter, at room temperature

Salad
1 cup braised celery*, cooled and cut on an angle into 1/2in thick slices
1/2 medium head radicchio, cut into 1/2in wide ribbons
1 large handful flat-leaf parsley
1/4 red onion (you can sub in the shallot from your box)
1 lemon, halved
kosher salt and freshly cracked black pepper
1-2 cups torn croutons (make your own or use store bought)
1/2 cup freshly grated parmigiano-reggiano cheese
extra virgin olive oil

For The Chicken: Heat the oven to 400
With a pair of kitchen scissors or a sharp knife, cut along each side of the chicken's backbone to cut it out completely. Flip the chicken over breast side up and push down with the heel of your hand on the breastbone to allow the chicken to lie flat, like you're cracking open a hard-back book.

Arrange the lemon slices on a rimmed baking sheet or a roasting pan to cover the area that the chicken will be positioned on. Top with the herbs. Season both sides of the chicken generously with salt and pepper and lay the chicken skin side up on top of the flavorings. Smear the butter on the surface.

Roast the chicken until the flesh on the thickest part of the thigh is very tender when poked with a knife, the juices don't come out pink, and/or the temperature of the thigh registers 170 degrees. This should take 40-50min.

When the chicken is done, transfer it to a platter or tray to cool. Carefully pour the chicken fat from the pan (reserve it for cooking potatoes later). Pluck off the lemon and herbs. Discard the herbs, but if the lemon slices are tasty, you can chop them and add to the salad. Add a few spoonfuls of water to the pan and scrape and stir to dissolve the cooked-on juices.

For The Salad: Put the celery, radicchio, parsley, and onion (and roasted lemon if using) into a big bowl and toss. Pour on the deglazed chicken roasting juices and squeeze the juice from half the lemon and toss again. Taste and season with pepper and salt if needed.

Add the croutons and grated cheese and toss again. Taste again, adjust the seasoning, and finish with a drizzle of olive oil.

Cut the chicken into pieces and arrange on a platter. Serve the salad on the same platter or on another one. Serve on the warm side of room temperature.

*Braised Celery: Separate the stalks and arrange in a shallow baking dish. Add about 1/4 cup dry white wine, 1/2 cup olive oil, a big pinch of salt, a few smashed garlic cloves, a pinch of dried chile flakes, and some thyme sprigs. Cover with foil and bake at 375 degrees until the celery is silky and tender.
A note from Alice: If you want to get crazy, reserve the olive oil that the celery braised in and use it to make a delicious aioli!

Recipe: Dijon Braised Brussels Sprouts

Adapted From Smitten Kitchen

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Recipe: Roasted Baby Beet Salad With Feta & Shallot Vinaigrette

From A Sweet Pea Chef

1 bunch baby beets
2 tbsp olive oil
2 tbsp shallots minced
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tbsp parsley minced
1 tsp fresh orange juice
1/2 tsp kosher salt to taste
1/4 tsp ground black pepper to taste
1/4 cup crumbled feta


Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible. Cover baking sheet with another sheet of aluminum foil. (You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once. Much easier.)
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
In a small mixing bowl, whisk together all other ingredients (for the vinaigrette). Season with salt and pepper, to taste.

Once beets are tender, remove from oven and allow to cool. When cool enough to handle, gently peel off beet skin using a sharp paring knife. Discard peel.
Slice each beet in about 1/4-inch slices. Arrange sliced beets on a plate. Drizzle desired amount of vinaigrette over the beets (you may not need to use it all). Sprinkle crumble feta over the plate.

Recipe: Savory Stuffed Pumpkin With Sausage & Gruyere

From The Kitchn

1 large baking pumpkin (approximately 5 to 10 pounds)
1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette
1 1/2 cups (about 5 1/2 ounces) grated Gruyère cheese
2 tablespoons neutral cooking oil, such as canola
1 pound uncooked Italian sausage or bulk sausage, any casings removed
3 large shallots, thinly sliced (sub in onions from your box!)
2 to 3 large cloves garlic, minced
1/4 cup dry white wine
2 to 3 heaping cups spinach or Swiss chard, coarsely chopped
4 large eggs
2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
2 teaspoons Dijon mustard
2 teaspoons kosher salt, plus more to taste
1 teaspoon fresh thyme leaves (substitute sage from your box for a really lovely flavor!)
Freshly ground black pepper
1/4 cup grated Parmesan cheese, for the top

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the pumpkin on a flat work surface. Using a heavy-duty knife inserted at a 45-degree angle, carefully cut out a “lid” from the top of the pumpkin. Remove any seeds and cut away any loose strings using kitchen shears. Transfer the pumpkin to the prepared baking sheet and set aside.

Combine the bread cubes and Gruyère in a large mixing bowl and set aside.

Heat the oil in a large skillet over medium to medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into crumbles with a wooden spoon, until it is golden-brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheeses

Reduce the heat to medium and add the shallots, cooking until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Increase heat to high and add the wine, using the wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the wine until it is almost evaporated. Add the spinach or chard and a generous pinch of salt; stir until wilted, 1 to 2 minutes. Add the spinach or chard to the bread mixture.

In a separate bowl, whisk the eggs, half-and-half, Dijon, 2 teaspoons salt, thyme, and pepper until combined to make the custard. Pour the custard over the bread mixture and gently toss to coat. Let sit, stirring occasionally, until absorbed, about 10 minutes

Transfer the stuffing to the pumpkin, filling it all the way to the top. (If there is extra, you can bake it in a small dish on the side.) Fit the “lid" back onto the pumpkin and transfer to the oven

Bake until the filling is bubbling and hot, and the flesh of the pumpkin can be pierced with a knife. This can be anywhere from 1 to 2 (or more) hours, depending on the size and type of your pumpkin. If possible, remove the cap for the last 30 to 45 minutes of baking (sprinkle with grated Parmesan and fluff lightly if the stuffing has smushed down) so the top can crisp up a bit.

Carefully transfer the pumpkin to a serving platter. Slice the pumpkin into large wedges and serve along with a generous portion of stuffing.

Recipe: Roasted Red Kuri Squash & Coconut Soup

From The Kitchn

4 to 4 1/2 pounds red Kuri squash
2 tablespoons vegetable oil or butter
4 cloves garlic
4 small shallots
1 tablespoon fresh grated ginger, from a 3-inch long piece
2 tablespoons tomato paste
1 teaspoon curry powder
1 dried red chili, about 2 inches long
1 (13.5-ounce) can coconut milk
4 cups chicken or vegetable broth
1 1/2 teaspoons salt
Juice of 1 lime (about 2 tablespoons)

Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan and bake for 1 hour. (Alternate method: Place each squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh.)

Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 3 packed cups of roasted squash.

In a 4-quart or larger pot or Dutch oven, heat the oil or butter over medium heat. When the oil is hot, add the garlic, shallots, and ginger, and fry in the oil for about a minute. Add the tomato paste and fry for another minute. Turn the heat down and cook for about 5 minutes, or until the shallots are beginning to really soften. Add the curry powder and crumble in the red chili. Fry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.

Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.

Turn off the heat and puree the soup with a hand blender, or pour the soup in batches into a blender and carefully puree it there, holding the top down with a towel. Add the salt in 1/2-teaspoon increments, tasting as you go, and stir in the juice of the lime. Serve immediately.

Recipe: Fresh Shelling Beans Salad With Shallots

From David Lebovitz

To make a gorgeous summer salad with shelling beans, simply tear open the pods of the beans and pluck out the beans. A pound of beans will give you enough for about 4 people.

Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they’re hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 30 minutes. But cook them to your liking.

While they’re cooking, make a simple vinaigrette using olive oil, your favorite vinegar, and if you have it, you won’t be disappointed if you add a little pour of nutty walnut, argan, or hazelnut oil.

When the beans are done, drain them.
Toss the beans in the vinaigrette while they’re warm, allowing them to absorb the lovely flavor of the vinaigrette better. If you want, add some chopped herbs, like basil and thyme, some freshly-ground black pepper and minced shallots (which are one of the great secrets of French cooking. Professional chefs use lots of shallots too. How come you don’t use them?)
Let cool to room temperature. You can allow the beans to marinate for a few hours, which will improve their flavor.

Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.

Did someone mention tossing in some fresh, sweet kernels of corn?
Did I hear something about adding big chunks of crumbled feta cheese?
Isn’t there anyone out there fighting for coarsely chopped green or black olives?

Yes, yes, and yes!

I eat bowlsful of this salad on it’s own all summer long. It’s great just as it is, or as an accompaniment to roasted chicken or pork loin, or grilled fish. And it’s perfect for do-ahead entertaining.

Shelling beans: try ’em today!

Recipe: Creamed Shishito Peppers

from Serious Eats

We just came across this recipe the other day and haven't tried it ourselves yet, but it sounded too tasty not to share. The recipe describes these peppers as the perfect stand-alone dish, pizza topping, or taco filling- If anyone gives it a go please share your thoughts in the facebook group!

1 tablespoon (15ml) extra-virgin olive oil

8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)

2 medium shallots (80g), thinly sliced (swap in your sweet walla walla onions)

2 garlic cloves (10g), thinly sliced

Kosher salt and freshly ground black pepper

1 cup (240ml) heavy cream

1 ounce (30g) grated Parmigiano-Reggiano

Pinch freshly ground or grated nutmeg

In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.

Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.

Recipe: Simple Chard, Kohlrabi, & Cucumber Salad

adapted from Serious Eats

From Food 52:  "This is the rescue recipe for all you with a weekly source of vegetables from your CSA. The kohlrabi is nice and crunchy the first few hours then pickles in the days to come."

Dressing

3 tablespoons Rice Vinegar
1/2 teaspoon Honey
1 tablespoon Finely minced shallots
 Salt to taste
 Slaw

1 Medium Kohlrabi (about softball size) Julienned
 2 Cucumbers whatever adds up to 2 cups
 2 cups Swiss Chard about 8 stems

Combine the dressing ingredients into a lidded jar and shake, shake, shake.

Dice the chard stems and roll the leaves and cut into thin ribbons. In a medium sized bowl, combine all the ingredients and start with about 2 T of the dressing add more to taste.