Tuesday, August 18, 2015

CSA ideas for the week:

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Fruit Recipes:
Easy Summer Fruit Tart
Tomato, Peach, and Burrata Salad

Small/Large Veggies Share Recipes:
Bacon-Wrapped Green Bean Bundles
Mexican Corn Salad
Eggplant "Meatballs" and Sugar Snap Peas
Kale and Potato Hash

Large Veggies Share Recipes:
Raw Carrot & Parsnip Salad
Lettuce Soup
Sausage and Pepper Skewers

Easy Summer Fruit Tart
dessert.design.life - http://dessertdesignlife.com/easy-fruit-tart

1 sheet frozen puff pastry, thawed in fridge overnight or on counter 20-30 minutes.
Easy Fruit Tart with Plums and Nectarines | dessertdesignlife.com3-4 large nectarines or peaches
5-6 red plums
6 tablespoons sugar
1 tablespoon flour
1 beaten egg (for egg wash)
Tart pan with removable bottom
  • Unfold puff pastry dough onto lightly floured surface. Sprinkle top of dough lightly with flour (to prevent rolling pin from sticking and roll out dough to fit your tart pan. Transfer to pan and trim off excess by running rolling pin along edge of pan. Place in refrigerator to chill for at least 15 minutes.
  • In the meantime, preheat oven to 400 degrees F.
  • Slice nectarines and plums thinly.
  • Remove pan with puff pastry from the refrigerator. Sprinkle the flour and 1 tablespoon sugar on the bottom of the dough.
  • Arrange fruit on top of flour/sugar starting from the outside edge (start first row of fruit ½ inch in to allow pastry to puff), alternating the rows of fruit and overlapping slightly to create design.
  • Brush beaten egg around exposed dough. Sprinkle remaining 5 tablespoons sugar over top of fruit.
  • Bake for about 30 minutes or until crust has puffed and reached a golden brown.
  • Serve warm or cold. Delicious with fresh whipped cream or vanilla ice cream.

Tomato, Peach, & Burrata Salad

Heirloom Tomato, Peach, & Burrata Salad Recipe on twopeasandtheirpod.com 1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil
  • To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.
  • Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.
  • Drizzle the balsamic reduction over the salad and serve.
  • Note-you can find burrata cheese in most grocery stores in the cheese section. If you can't find it you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad!

Bacon-Wrapped Green Bean Bundles

Bacon Wrapped Green Beans 3/4 pound fresh green beans, ends trimmed
4 bacon strips
3 tbsp. butter, melted
1/4 c. packed brown sugar (reserve 1 tbsp.)
1/4 tsp. garlic salt
1/8 tsp. soy sauce
*parchment paper and toothpicks highly recommended
  • Preheat an oven to 350°F. Line a baking sheet with parchment.
  • In a large pan over medium heat, cook the bacon until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.
  • In a small bowl, whisk together the butter, garlic salt, soy sauce, and 1 tbsp. brown sugar. Stir vigorously until sugar is totally dissolved.
  • Divide the green beans into 8 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together (I had to use a toothpick for most of the bundles which was easily removed when done cooking). Place the bundles on the prepared baking sheet with the secured ends of the bacon underneath.
  • Sprinkle the remainder of the brown sugar evenly over the bundles. Then drizzle the butter mixture over the bundles.
  • Roast until the bacon is cooked through and browned, 20 to 25 minutes. (It may still feel pliable but will stiffen slightly once out of the oven). Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately.

Mexican Corn Salad

Esquites (Mexican Corn Salad)2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste
  • Melt the butter in a heavy skillet over medium-high heat.
  • Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  • Add the jalapeno, saute for a minute and remove from heat.
  • Mix everything and serve warm or at room temperature.

Eggplant “Meatballs” and Sugar Snap Peas in a Toasted Sesame Sauce 
eggplant meatballs and sugar snap peas in a sesame ginger sauceRecipe from: eats well with others 

1 large eggplant, unpeeled
1 cup fresh breadcrumbs
¼ cup finely grated manchego
2 tbsp minced cilantro
1 garlic clove, grated
freshly ground black pepper
1 large egg, lightly beaten
olive oil, for frying
½ lb sugar snap peas (you could totally use green beans here)
Campbell's Toasted Sesame with Garlic and Ginger Skillet Sauce (or your sauce of choice)
  • Cut the eggplant into 1-inch cubes. Bring a large pot of salted water to a boil. Boil the eggplant cubes for 10 minutes, pushing them down as necessary to ensure they remain immersed in the water. Drain. Allow to cool a bit.
  • Using a potato ricer or the back of a wooden spoon, squeeze out as much water as possible from the eggplant. Chop finely by hand.
  • In a large bowl, combine the eggplant, breadcrumbs, manchego, cilantro, garlic, and black pepper until well combined. Mix in the egg. Season to taste with salt and pepper.
  • Form the eggplant mixture into small balls that are about 1 inch in diameter.
  • Pour olive oil into a 10-inch skillet to a depth of about ½-inch. Turn the heat to medium. When the olive oil starts to shimmer, put one eggplant-ball in the pan. If it starts to sizzle immediately, then it is hot enough. If not, wait for the oil to get hotter. Fry the balls, turning gently with a spoon, for about 3 minutes. With a slotted spoon, transfer them to a paper towel-lined plate. Repeat until all the balls are cooked.
  • Clean out the skillet and then pour the toasted sesame sauce in it. Warm over medium heat. Add in the sugar snap peas and cook for 3-4 minutes, stirring frequently, until slightly tender but still crisp. Add in the eggplant meatballs and saute until coated in sauce and warmed through. Serve over rice.

Kale and Potato Hash
Eating Well - http://www.eatingwell.com/recipes/kale_potato_hash.html
Kale & Potato Hash
8 cups torn kale leaves, (about 1/2 large bunch)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes, (see Ingredient note)
3 tablespoons extra-virgin olive oil
  • Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
  • Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
  • Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Raw Carrot & Parsnip Salad

2 large carrots
2 large parsnips
juice and zest of half a lemon (about 2 Tb juice)
1 teaspoon your favorite mustard
1 teaspoon honey
about 4 tablespoons extra-virgin olive oil
pinch of salt and white pepper
fresh parsley, chopped
Peel the skin from the carrots and parsnips. Still using a regular vegetable peeler, peel off ribbons of each one, slowly turning them at their bases as you go along. Continue peeling until you cannot make very long shreds, and reserve the cores for another use.

In a small bowl, whisk the lemon juice, zest, mustard and honey. Slowly drizzle in the olive oil as you whisk until mixture is emulsified. Taste, and add a pinch or two of salt and white pepper to taste. Gently toss the shredded vegetables with the dressing, and finish by sprinkling in the parsley at the last toss.

Lettuce Soup

lettuce21 onion, peeled and finely chopped
2 tablespoons olive oil
2 garlic cloves, minced a minute or two
2 medium potatoes, peeled and cubed
1 head of lettuce, washed and cut into thin slices or several handfuls green lettuce
5 cups of water (0r broth)
1/4 cup of coarsely chopped fresh basil
1/2 to 1 tablespoon balsamic vinegar or lemon juice
Salt and pepper to taste
  • In a large pot, heat oil over medium high heat until hot. Add onions and sprinkle with a little salt, reduce heat to medium and saute until onions become translucent. Then add the garlic cloves and saute for a minute or two.
  • Add the water and potatoes and some salt and pepper. . If you have thick, tougher lettuce leafs add now as well. If you have thinner, tender lettuce, simmer for ten minutes, then add. At this point, simmer for about another 7 minutes, then add fresh basil. Simmer until everything is soft and add vinegar or lemon juice. Then blend in a blender! Salt and pepper to taste and serve.
  • Serve with a crostini, and a dollop of yogurt, cottage cheese, or sour cream.

Sausage and Pepper Skewers

Sausage-and-Pepper Skewers1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage, cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar
  • Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
  • Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
  • Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
  • Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

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