Fresh Seasoned Fries

3 large russet potatoes
1/2 Tbs canola oil (or oil of choice)
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp garlic powder
1/4 tsp black pepper

Boil water in a medium sauce pan.
Square up potatoes by trimming ends. Slice into the length and width of shoestring fries.
Blanch cut potatoes in the boiling water for 3 minutes. The potatoes should still be firm and undercooked. Spread out on a baking sheet and put in the refrigerator for 20 minutes to cool. When potatoes are cooled, preheat oven to 450 F.
In a small bowl, blend the seasonings together.
In a large bowl, combine oil and potato strips. Toss to coat well. Sprinkle with 3/4 of seasoning mixture.
Spread potatoes out on a parchment lined baking sheet and roast at 450 F until golden brown. Remove from oven and sprinkle with remaining seasonings. Serve.

Serves 6.

Recipe used with permission from the Delaware Department of Agriculture

Kale Chips

4 cups kale,
Cooking spray
1 Tbs olive oil
1/4 tsp salt
1/4 tsp black pepper*

Preheat oven to 350. Line a metal baking tray with aluminum foil and spray with cooking spray.
Deribb the center vein of each kale leaf, then tear into 2" pieces.
In a large bowl, mix together olive oil, salt, and black pepper. Add in torn kale. Toss to coat.
Place kale on baking tray in a single layer. Place in oven to bake for 10-12 minutes, turning halfway through. Cook until edges are slightly brown (watch carefully because the kale can blacken quickly!).

Serves 4.
Calories 65, Total fat 3.6 g, Cholesterol 0 mg, sodium 176 mg, Total Carb 7.1 g, Protein 2 g.

*No need to just stick with just black pepper if that's not your thing. Try out different spices: cumin, red chili pepper, garlic powder, onion powder, lime juice, vinegar, taco seasonings, masala seasoning, ranch seasoning, etc. And if you use different spices, you can cut down/out the salt if you're watching sodium intake!

Recipe used with permission by the Delaware Department of Agriculture.

Sweet Potato Marshmallow S'mores Cookies

5 Tbs unsalted butter, softened
2/3 cup sugar
1/2 cup sweet potato puree (see "recipe" below)
2 tsp vanilla extract
1 1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1/4 cup turbinado sugar
99 mini marshmallows
4 oz bittersweet chocolate, melted

• Preheat oven to 400 degrees F. Line two large baking sheets with parchment.
• Beat butter and sugar with an electric mixer on medium-low until lightly creamed, but not fluffy, about 30 seconds to 1 minute. Add sweet potato and beat until combined. Beat in vanilla extract.
• Whisk flour, baking powder and salt in a medium bowl. While mixer is running on low speed. Gradually add in flour mixture. Mix until it just comes together as a dough. Do not overmix. If dough is tacky, refrigerate until completely cold, 2 to 3 hours.
• Place turbinado sugar in a baking dish. Roll dough into 33 balls, about 2 rounded teaspoons of dough each. Roll each ball in the turbinado sugar and place on the parchment. Press the center of each ball down with a clean thumb or finger to create an indentation for a marshmallows. Fill all the cookies with three marshmallows each, pressing down to make sure marshmallows stay in place.
• Bake until the cookies are set-up and the marshmallows are puffed and browned, 9 to 11 minutes. Cool completely before drizzling the cookies with chocolate.

Sweet Potato Puree Recipe

• Bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Add 1 medium peeled and cubed sweet potato to steamer basket, cover and cook until tender when pierced with a knife 12 to 18 minutes, depending on size of chunks. Cool completely. Transfer to a food processor and puree until smooth, scraping down the sides as necessary.  

Healthy Seasonal Recipes 

Stuffed Pumpkin

A 5 lb pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 Tbs honey
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 Tbs butter

Preheat oven to 350 F.
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.
Replace lid on pumpkin and place on baking pan. Bake for 1-1.5 hours or until mixture has set like a custard.
Allow to cool and serve directly from pumpkin.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar

Sweet Potato Pancakes

6 cups sweet potatoes, shredded
1/4 cup flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 Tbs honey
1 large egg
2 large egg whites
Cooking spray

In a large bowl, combine shredded sweet potatoes, flour, baking powder, cinnamon, nutmeg, honey, egg and egg white. Using a fork, mix well.
Heat a large skillet over medium-high heat. Coat with cooking spray. Drop 2 tablespoons batter on to hot pan, flattening slightly to create a 3-inch pancake. Cook until golden brown on both sides.
Repeat until all the batter is used up. Keep pancakes warm on a plate. Serve immediately.

Serves 9

Calories 151, Total fat 0.8 g, Cholesterol 21 mg, Sodium 25 mg, Total Carbohydrates 32.7 g, Protein 3.4 g.

Recipe shared with permission from the Delaware Department of Agriculture

Green Bean Almondine

1 1/2 lb green beans, ends sipped
3/4 tsp salt
1/4 cup extra virgin olive oil
1/3 cup red onion, finely chopped
1 1/2 tsp lemon juice
1/4 tsp black pepper
1/4 cup sliver almonds, unsalted

Add salt & green beans to a large sauce pan of boiling water for 5 minutes; beans will still be crisp. Drain & place in a large bowl.
Heat a small skillet over medium-low heat; add in slivered almonds. Stir constantly to keep almonds moving so they don't burn. Once lightly toasted, remove and set almonds aside.
Heat olive oil in the small skillet over medium heat. Add onion and cook until tender. Add lemon juice and pepper. Remove from heat and drizzle over green beans. Toss with toasted almonds.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture's 2018 calendar.

Cherry Tomato Sauce

3 quarts cherry/grape tomatoes, halved
4 garlic cloves, peeled
10 large basil leaves, coarsely chopped
1 Tbs balsamic vinegar
1 tsp salt
1 tsp sugar
2 Tbs olive oil

Preheat oven to 400 degrees. Line 2 large baking tray swith foil. Drizzle with 1 1/2 Tbs olive oil.
Place cherry tomatoes cut side up on trays in a single layer. Place 2 garlic cloves on each tray. Sprinkle basil evenly between the 2 trays. Sprinkle balsamic vinegar, salt, sugar, and remaining olive oil on top.
Roast for 20-30 minutes until tomatoes are tender. Remove from oven.
Using a food processor or blender, process roasted tomatoes, garlic, and basil to desired consistency. The sauce will be thick.
Use immediately or freeze.

Serves 12. Calories 56, Total fat 2.7 g, Cholesterol 0 mg, Sodium 203 mg, Total carb 7.7 g, Protein 1.7 g.

Recipe used with permission by the Delaware Department of Agriculture.

Lima Beans

1 quart fresh lima beans
2 Tbs butter (or substitute of choice)
1 small clove garlic
1/4 tsp salt
2 Tbs peeled, seeded, finely diced tomatoes
1 Tbs chopped parsley
Water

In a heavy saucepan, add the lima beans, clove of garlic, and diced tomatoes.
Cover with water. 
Cover and simmer about 5 minutes.
Remove garlic.
Add butter or margarine, salt, and parsley.
Continue cooking, covered, until beans are tender.

Serves 4.

Recipe used with permission by the Delaware department of Agriculture.   

Tomato Jam

6 lbs tomatoes, peeled, cored, and roughly chopped
3 cups sugar
1 1/2 cups packed brown sugar
4 tsp salt
1 tsp ground cinnamon
1 tsp red pepper flakes (optional)
2 Tbs balsamic vinegar
1 Tbs vanilla extract

Combine tomatoes, sugars, salt, cinnamon, red pepper flakes, and 1 tablespoon balsamic vinegar in a large saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the jam is thickened and reduced by half, about 2 1/4 hours.
Remove from heat and stir in the remaining 1 tablespoon of balsamic vinegar and the vanilla extract. Pour into jars and seal with lids. Allow to cool to room temperature. Store in the fridge for up to 6 weeks.
Makes about 6 cups

Grilled Eggplant with Microgreens

2 medium eggplants
1/2 cup extra virgin olive oil, plus 2 Tbs
1 tsp salt
1 tsp ground black pepper
2 Tbs horseradish (from a jar)
2 Tbs white vinegar
2 Tbs dijon mustard
2 tsp fresh thyme, chopped
1/4 cup arugula microgreens

Preheat grill over medium-high heat
Cut tops off eggplant and slice lengthwise into 1/2 inch steaks. Using the 2 Tbs olive oil, brush both sides of the eggplant. Season with 1 tsp salt & 3/4 tsp black pepper.
In a small bowl, whisk together the horseradish, vinegar, dijon mustard, and remaining balck pepper. Once fully combined, add in the parsley and thyme. Set aside.
On the heated grill, add the eggplant. Grill for 5 minutes before flipping. Grill for an additional 3 minutes and remove from heat.
Top with microgreens and drizzle with the vinaigrette. Serve immediately.

Serves 4.

Calories 358. Total Fat 33.1 g. Cholesterol 0 mg. Sodium 701 mg. Total Carbohydrates 18.2 g. Protein 3.3 g.

Recipe used with permission from the Delaware Department of Agriculture.

Grilled Corn & Basil

12 ears of corn, shucked
1/2 cup butter, cut into 12 pieces
36 fresh basil leaves, washed
aluminum foil to wrap corn 

Turn grill on high to preheat.
Cut 12 sheets of aluminum foil sized to wrap each ear of corn tightly. Place each ear on a separate piece of foil.
Place a piece of butter on each ear. Wrap 3 basil leaves around the ear of corn. Roll the foil around the corn to make a tight package. Repeat for each ear.
Place corn on grill for 20 minutes with lid down. Rotate a 1/4 turn every 5 minutes to help cook and flavor evenly.
Remove from grill. Cook for 5 minutes. Carefully unwrap corn and remove basil leaves.
Enjoy!

Serves 12

Calories 127, total fat 8.2 g, cholesterol 20 mg, sodium 4 mg, total carbohydrates 14.1 g, protein 2.1 g.

Recipe courtesy of the Delaware Department of Agriculture 

Green Bean Bundles

1 lb green beans, ends trimmed
3 Tbs butter, melted
1/4 tsp salt
1/4 tsp black pepper
4 pieces prosciutto

Cook beans in a large pan of boiling water for 5 minutes; beans will still be crisp. Drain.
Place the beans in a large mixing bowl. Drizzle with melted butter and season with salt & pepper.
Divide the beans into 8 bundles.
Slice the prosciutto in half lengthwise. Gently tie the bundles of green beans together with a prosciutto slice.
Serve while still warm.

Serves 8

Recipe courtesy of the Delaware Department of Agriculture

Summer Peach Salsa

1 pint cherry tomatoes
1 large peach
1 jalapeno pepper
3 Tbs red onion, chopped
2 Tbs extra virgin olive oil
1 Tbs lime juice
1 Tbs fresh cilantro, chopped
1 garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper

In a food processor or blender, chop cherry tomatoes. Put in a large bowl.
Peel & remove pit from peach. Add to food processor or blender and coarsely chop. Add into bowl with chopped tomatoes. Remove stem & seed from jalapeno, mince. Add into bowl with remaining ingredients, stir and serve.

Serves 16

Recipe from the Delaware Department of Agriculture's 2018 calendar; used with permission.

Blueberry Buckle

Courtesy of The Delaware Department of Agriculture. Use their Buy Local Guide to find seasonal produce near you.

2 cups blueberries
2/3 cup shortening
1 1/4 cup sugar
1 tsp vanilla
2 1/4 cup flour
1 tsp salt
2 1/2 tsp baking powder
1 cup milk
Cooking spray

Preheat oven to 350 F. Grease and flour a 13 x 9 inch baking dish
Sort through blueberries and remove any that have been damaged. Wash in colander; set aside to dry
With a mixer, cream shortening, sugar, eggs, and vanilla
In a separate bowl, blend together flour, salt, and baking powder. Reserve 1/4 cup
Add flour mixture into creamed mixture, 1 cup at a time and alternate with 1/2 cup milk until blended
Flour blueberries with the remaining 1/4 cup of flour. Fold floured blueberries and any excess flour into batter. Pour into greased baking dish.
Bake for 30 minutes. Test with a toothpick to make sure center is done.

Serves 12

Roasted Bacon-Wrapped Asparagus

1 bunch asparagus (15 to 20 spears)
1 small white onion, thinly sliced
2 tablespoons extra-virgin olive oil
10 slices raw, thick-cut bacon, cut crosswise into half strips
Freshly ground black pepper and salt 

1. Preheat the oven to 375°F.
2. Wash, pat dry, and trim the asparagus. Line a 9-by-13-inch pan with aluminum foil, and brush it with 1 tablespoon of the oil to keep the asparagus from sticking. Wrap each spear with a half strip of bacon, tucking the ends under the asparagus, and place it in the pan. Place the onion rings over the asparagus, drizzle with the remaining oil, and sprinkle with salt and pepper.
3. Cover and bake for 30 to 45 minutes, or until the spears are tender and the bacon is crisp on the edges.

Serves 4

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Asparagus with Lemon Sauce

Recipe courtesy of The Delaware Department of Agriculture. View their Buy Local Guide to find farmers near you.

20 medium asparagus spears
1 fresh lemon
2 Tbs mayonnaise
1 Tbs dried parsley (or 3 Tbs fresh)
1/8 tsp fresh cracked pepper
pinch of salt

Rinse and trim rough ends off asparagus
Fill a 4-quart sauce pan with 1 inch of water. Place a steamer basket inside pot and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium and cook for 5 minutes or until asparagus is easily pierced with a sharp knife
While asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze juice into the same bowl. Add mayonnaise, parsley, pepper, and salt. Stir well and set aside.
When asparagus is tender, remove from pot. Place asparagus in a serving bowl. Drizzle lemon sauce evenly over asparagus and serve

Serves 4

Puffy Apple Pancake

2 Tbs butter
2 Tbs brown sugar
1/2 tsp ground cinnamon
1 medium apple, cored, peeled, and sliced
2 large eggs
1/2 cup milk
1/3 cup flour
1/4 tsp salt

Preheat oven to 400 degrees F. Melt butter in a 9-inch pie plate in the oven.
Remove from oven. Brush butter on sides of pie plate. Sprinkle brown sugar and cinnamon on bottom of pie plate. Arrange thinly sliced apples over sugar.
In a bowl, whisk together eggs & milk. Add in flour and salt. Pour over apples.
Bake for 30-35 minutes or until puffy and deep golden brown.
Remove from oven and immediately loosen edge of pancake. Turn upside down onto a plate.

Serves 4

Recipe used with permission from the Delaware Department of Agriculture's 2018 calendar

Garlicky Butternut Squash Noodles with Spinach & Ricotta

1 medium butternut squash
2 Tbs pine nuts
1 Tbs extra virgin olive oil
1/2 Tbs minced garlic
1/4 tsp red pepper flakes
1/4 cup thinly sliced sun-dried tomatoes
1/2 lemon, zested
1/2 lemon, juiced
2 cups spinach
1/2 cup ricotta
1/4 cup grated Parmesan cheese
salt & pepper to taste

• Slice off the bulbous end of the butternut squash to remove the seeds and set aside for another use. Peel the remaining portion and slice off the top so you have 2 flat ends. Spiralize into noodles (note: if you don't have a spiralizer, just slice the butternut into thin "fries"). 
• Heat a large skillet over medium heat. Add pine nuts and toast for 2-3 minutes, until lightly browned. Set aside. 
• In the same skillet, add the olive oil, garlic, and red pepper flakes. Saute for about 30 seconds, until fragrant. 
• Add the butternut squash and gently toss to coat in the garlic and olive oil. Add a splash of water to the skillet and cover with a lid. Cook for 3-5 minutes, until noodles are softened a bit. 
• Remove lid, add the sun-dried tomatoes, lemon zest, lemon juice, and spinach to the skillet. Toss to combine and cook until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. 
• Transfer noodles to a serving bwol. Dollop the ricotta on top. Garnish with the toasted pine nuts and grated patmesam cheese.  

Running to the Kitchen

Sweet Potatoes and Spinach

1 to 1-1/2 T. oil
1-1/2 C. onion, chopped
1-1/2 T. allspice
1 stp. salt, divided
3-1/2 tsp. minced garlic
4 C. sweet potatoes, peeled and cubed
1-1/2 C. orange juice
3/4 c. prunes, fresh plums, peaches, or nectarines, sliced
1/2 lb. fresh spinach, cleaned & destemmed

Heat oil in a large pot. Add onion, allspice, and 1/2 tsp salt; saute 5 minutes over medium heat. Stir in garlic, sweet potatoes, orange juice, and remaining salt. Cover and cook over medium heat, stirring occasionally, until sweet potatoes are tender, about 30 minutes. Add the fruit and spinach, stir. Cover and cook on low heat 10 minutes more. Serve hot over rice. Yields 3-4 servings.

Chive & Parmesan Popcorn

Serves 2
 
⅔ cup unpopped popcorn
5 tablespoons butter
Freshly ground black pepper
½ cup chopped fresh chives
1 cup finely grated Parmesan cheese
Salt

1. Pop the popcorn.
2. In a pan, melt the butter. Grind as much pepper as you want into the butter.
3. Sprinkle the chives over the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn, and salt to taste.

— Fooddownunder.com, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Rainy Night Chili

Happy National Chili Day! And it's a rainy day so this recipe doubly fits! 

2 large fresh poblano peppers
1 large yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can kidney beans, with juice
1 (15-ounce) can fire-roasted diced tomatoes, with juice
1 (6-ounce) can tomato paste
1 bottle light-bodied beer
1 tablespoon chopped fresh thyme
2 teaspoons crumbled dry oregano
2 teaspoons ground cumin
2 teaspoons chili powder (see the Cooking Note below)
1½ to 2 teaspoons salt
1 pound ground beef, preferably grass-fed
Chicken stock or water, optional, for thinning
Fresh lime juice, for finishing

1. Use the open flame of a gas burner to directly roast the peppers, turning them so they cook evenly until completely blackened and somewhat soft. (Alternatively, place the peppers on a cookie sheet under the oven broiler set on high heat. Turn them as they roast.) Put them in a bowl and cover with a plate. Let stand for about 15 minutes; they will continue to cook and become more compliant. Now peel away the blackened skin. Split them open, remove the seeds and membrane, and cut into ½-inch dice. Set aside.

2. In a large stewpot over medium heat, cook the onion and garlic, stirring, until softened and slightly browned. Add the roasted peppers along with the beans, tomatoes, tomato paste, beer, thyme, oregano, cumin, chili powder, and salt.

3. In a large sauté pan, brown the beef over medium-high heat, seasoning it with salt and pepper as it cooks. Add the meat to the pot.

4. Simmer, partially covered, over low heat for about 1 hour. If you’d like the chili to be thinner, add a bit of chicken stock or water. Check for seasoning, adding salt, pepper, or more cumin and chili powder to taste. Fresh lime juice adds zip and sparkle at the very end of cooking.

Serves 6 to 8

Note 1: Blackened poblano chiles—not too hot, but full of earthy flavor—give this chili a richness that is unique and satisfying. Serve with fresh, out-of-the-oven corn muffins. As with most chilies and stews, this one improves after lounging in your fridge for a day or two.

Cooking Note: There are many types of chile powders, including pure ground versions of dried chiles and blends of different chiles and spices. Choose a fragrant version that suits your taste buds; we like to use one that includes smoked paprika—it bumps up the slightly smoky smell and taste of the blackened poblanos and diced tomatoes.


— Jim Richards and Lisa Gordanier, as appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe

Fava Bean Dip

1 1/2 cups dried fava beans
4 cloves garlic, minced
2 scallions, chopped
2 Tbs cilantrp, chopped
2 Tbs mint, chopped
1/3 cup olive oil
1/4 cup lemon juice
1 1/2 tsp cumin
1 1/2 tsp paprika
salt & pepper to taste

Place the fava beans in a bowl and cover with a generous amount of cold water (with about 2 extra inches of water). Soak overnight.
Drain and rinse the beans and peel the skins off, if necessary. Cover with the same amount of water and simmer partially covered until tender (about 1 1/2 hours).
Drain and rinse the beans again. Place beans and next 8 ingredients in a blender or food processor. Process until smooth. Season with salt and pepper. And enjoy!

From Bob's Red Mill Fava Bean Dip

Buffaloed Spaghetti Squash

Recipe is used with permission from the Delaware Department of Agriculture 2018 calendar (March). See their guides to Delaware farms here: http://de.gov/buylocal 

Serves 4 as a main dish, but I think it'd be awesome as an appetizer!

Ingredients: 

2 medium spaghetti squash
1 Tbs extra virgin olive oil
2 cups cooked, shredded chicken
1 cup shredded monterrey jack cheese
2 Tbs butter, melted
1/3 cup hot pepper sauce
4 oz cream cheese, softened
Pinch of black pepper

Directions:

- Preheat oven to 400 F.
- Cut spaghetti squash lengthwise in half, remove seeds. Brush olive oil on flesh of the spaghetti squash. Place face down on a lined sheet pan. Roast for 35 minutes.
- In a large bowl, combine 3/4 cup of shredded cheese, melted butter, hot sauce, cream cheese, and pepper. Mix with a fork until well blended. Fold in shredded chicken.
Using a fork, scrape out the strands of spaghetti squash, making sure to preserve the squash shells. - Mix with chicken mixture. Divide the stuffing evenly between the 4 squash halves. Top with remaining shredded cheese.
- Turn oven down to 350 F. Placed filled squash on baking sheet. Cover loosely with aluminum foil. Bake for 10-15 min.