Tuesday, September 29, 2015

CSA Meal Ideas for the Week of 9/28/15

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Fruit Recipes
Slow Cooker Apple Butter
Slow Cooker Pulled Pork with Apples & Onions

Small/Large Veggie Share Recipes
Roasted Cauliflower Mac & Cheese
Carrot Cake Oatmeal Cookies
Chestnut Risotto with Butternut Squash
Thai Red Curry with Kabocha
Radish Raita

Large Veggie Share Recipes
Ground Turkey Sweet Potato Skillet
Green Bean & Walnut Salad
Spinach Stuffed Chicken Breasts
Pickled Beets

Slow Cooker Apple Butter
food fanatic - http://www.foodfanatic.com/2015/09/slow-cooker-apple-butter

Slow Cooker Apple Butter Photo3 pounds sweet apples, peeled and thinly sliced, organic preferred
1 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 tablespoons apple cider, or water
  • Add the apples, granulated sugar, brown sugar, cinnamon, cloves, allspice, and apple cider to the bowl of a 5-6 quart slow cooker and mix well.
  • Turn the slow cooker on low and cook for 12 hours. Do not open or stir!
  • When the apples are done cooking, cool to room temperature, then refrigerate at least 6 hours or overnight.
  • When the apple butter is completely chilled, blend in a blender or food processor until smooth. Store in an airtight container (like a mason jar) in the refrigerator up to one month.

Slow Cooker Pulled Pork with Apples and Onions

1 (3 pound) boneless pork shoulder
Slow Cooker Pulled Pork with Apples and Onions Recipe by The Lemon Bowl on bakedbyrachel.com2 tablespoons smoked paprika
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons cumin
1 tablespoon kosher salt
1 teaspoon pepper
2 medium apples - sliced
1 large onion - sliced
12 oz beer
  • In a small bowl, mix together spices: smoked paprika through pepper. Coat the pork shoulder with the dry rub and refrigerate for 12-24 hours.
  • Place apple and onion slices in the bottom of a slow cooker and top with the pork shoulder. Add beer and cook on Low for 8 hours or High for 4 hours.
  • When cooking time is complete, remove pork from the slow cooker and let rest. When pork is cool enough to handle, begin shredded the meat and disposing of any excess fat.
  • Place shredded, lean pork meat back in to the slow cooker and mix with the apples, onions and cooking juices.
  • Serve on a whole grain bun with apple slices.

Roasted Cauliflower Mac and Cheese
Roasted Cauliflower Mac and Cheese- A gluten free, vegetable packed, healthier alternative to regular mac and cheese!
1 medium head of cauliflower (about 5 cups broken into bite-sized pieces)
1 TB. extra virgin olive oil
sea salt (to taste)
fresh cracked black pepper (to taste)
250 g. brown rice macaroni, uncooked
3 TB. butter (divided)
1 medium onion, diced
1 clove garlic, minced
2 TB. brown rice flour
1 cup milk (whole or partly skimmed)
3-4 cups cheddar cheese, grated
fresh basil, chopped
  • Preheat oven to 375 degrees. Place washed and dried cauliflower on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with a bit of sea salt and pepper. Roast in oven for 30-40 minutes until cauliflower is tender and pieces start turning brown.
  • Meanwhile, in a large pot, prepare the pasta according to the directions (we like ours on the “al dente” side). Drain, reserving a bit of the liquid, and transfer the pasta and liquid to a bowl. Set aside.
  • In the same pot, over medium heat, add 2 TB. butter plus the onions. Cook until onions are tender, about 10 minutes.
  • Add the garlic and remaining butter. Whisk in the brown rice flour and cook for a minute. Slowly add the milk, whisking continuously. Turn down the heat to medium-low and let simmer until it starts to thicken a bit (about 2 minutes), stirring often.
  • Add half the cheddar and stir until it comes together. Turn off heat and carefully mix in the pasta and cauliflower. Season with salt and pepper to taste (remember the cheese will add salt, so go easy).
  • Transfer to a skillet or casserole dish and top with remaining cheese. Bake for 8-10 minutes at 375 degrees and broil at the end to brown the cheese to your liking.
  • Top with basil and serve!

Carrot Cake Oatmeal Cookies with Cream Cheese Glaze
Carrot Cake Oatmeal Cookies with Cream Cheese Glaze Recipe
For the Cookies:
1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup shredded carrots
1 cup old fashioned oats
1/2 cup sweetened coconut flakes
1/2 cup raisins

For the Cream Cheese Glaze:
1 ounce cream cheese, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon pure vanilla extract
  • Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.
  • Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.
  • Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
  • While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!

Chestnut Risotto with Butternut Squash
epicurious - http://www.epicurious.com/recipes/food/views/chestnut-risotto-with-butternut-squash-231295

6 cups low-salt chicken broth
Chestnut Risotto with Butternut Squash recipe1/4 cup cream Sherry
1 tablespoon olive oil
3 tablespoons butter, divided
1 small white onion, finely chopped
1/2 small butternut squash, peeled, seeded, cut into 1/4-inch pieces
1 1/2 cups (10 ounces) arborio rice
2 cups peeled roasted chestnuts, or jarred chestnuts, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
  • Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.
  • Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and parsley. Season risotto with salt and pepper and serve.

Thai Red Curry with Kabocha
Chow Hound - http://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268

Thai Red Curry with Kabocha Squash1 tablespoon vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
  • Steamed white rice or steamed brown rice, for serving
  • Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  • Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  • Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  • Sprinkle with the cilantro and serve immediately over steamed rice.

Radish Raita 
1 cup plain whole-milk yogurt
⅓ cup chopped fresh mint and/or cilantro
1 serrano chile, seeded, finely chopped
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
1 cup coarsely grated red radishes, plus more for serving
Kosher salt
Olive oil and fresh cilantro leaves (for serving)

Mix together yogurt, mint, chile, onion, and lime juice. Gently fold in radishes; season with salt. Serve raita drizzled with oil and topped with cilantro and more grated radish. Great on chicken and fish. 

Ground Turkey Sweet Potato Skillet

Ground Turkey Sweet Potato Skillet - a delicious gluten free skillet dish2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp clove garlic, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of chili pepper
½ cup shredded mozzarella cheese
Fresh parsley for garnishing
  • In a skillet, heat olive oil over medium high heat.
  • Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.
  • Add onions and yellow peppers and cook until onions are gold brown.
  • Add the sweet potato, cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
  • While the sweet potato is cooking pre-heat the oven to 400 degrees.
  • When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
  • When the cheese melts, remove from the oven and garnish with green onions.

Green Bean, Walnut, & Feta Salad
1 1/2 lbs. fresh green beans, trimmed and cut into about 2-inch pieces
1 c. chopped walnuts
3/4 c. diced red onion
1 c. crumbled Feta cheese
3/4 c. extra virgin olive oil
1/4 c. white wine vinegar
1/4 c. fresh mint leaves, minced
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
  • Bring a large pot of water to a boil. Add green beans and cook for only 3 minutes. Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.
  • Place green beans in a large bowl. Add walnuts, red onion, and Feta; gently stir to combine.
  • Combine olive oil, white wine vinegar, mint, garlic, salt, and pepper in the bowl of a food processor; pulse a few times to blend. Pour dressing over the bean mixture and toss. Chill for about an hour before serving.

Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast10 ounces fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
  • Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
  • Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Pickled Beets
Pickled Beets
1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper
  1. Remove greens from beets, save for future use (see beet greens recipe). Scrub the beets free of any dirt.
  2. a) Boiling method. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.
  3. b) Roasting method. Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.
  4. If you have boiled the beets, drain them and rinse them cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets.
  5. Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

Tuesday, September 22, 2015

Ideas for the week of September 21st

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Fruit Recipes
Apple Cheese Wraps
Maple Cinnamon Dutch Apple Pear Pancake

Small/Large Veggie Share Recipes
Collard Greens with White Bean Soup
Broccoli Pesto Pasta
Crock Pot Spaghetti Squash with Meatballs
Green Bean, Chicken, and Coconut Salad
Roasted Lima Beans

Large Veggie Share Recipes
Orecchiette with Corn, Basil, & Pine Nuts
Kale Salad with Quick Pickled Watermelon Radish
Campanelle with Hard-Boiled Eggs, Capers & Watercress

Collard Greens & White Bean Soup
Cook for your Life - http://www.cookforyourlife.org/recipes/collard-greens-and-white-bean-soup
Featured image
1 large bunch young collard greens leaves stripped from the hard stems and washed
1-2 tablespoons olive oil
1 sprig plus 1 teaspoon of fresh rosemary, leaves stripped and chopped
1 medium onion, finely diced
1 large carrot, cut into a small dice
1 medium Yukon Gold potato or other waxy potato, cut into a small dice
1 clove garlic, chopped
2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth or 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water
2¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water
1 tablespoon chopped flat-leaf parsley
  • Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
  • In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot and potato. Mix well.
  • Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
  • Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
  • Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
  • Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.

Apple Cheese Wraps
epicurious - http://www.epicurious.com/recipes/food/views/apple-cheese-wraps-56389888?mbid=nl_fig_09032015_Daily&CNDID=&mbid=nl_fig_09042015_Daily&CNDID=35824472

Apple Cheese Wraps recipe1 apple
1 slice lemon
2 slices cheddar cheese, cut in half
2 slices deli turkey or ham, cut in half
  • Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.
  • Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple).
  • Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

Maple Cinnamon Dutch Apple Pear Pancake
Maple Cinnamon Dutch Apple Pancake at TheWellFlouredKitchen.com

1 Medium Pear, Peeled and Sliced
1 Medium Apple, Peeled and Sliced
5 Large Eggs
3 Tbsp. (1.5oz) Butter
1/4 Cup Maple Syrup
1 Cup (4oz) White Whole Wheat Flour
1 Cup (4oz) Whole Milk
1/4 Tsp. Salt
1 Tsp. Pure Vanilla Extract
1/2 Tsp. Cinnamon
  • Melt butter in a small saute pan, add maple syrup. Saute apple and pear until softened.
  • Whisk together the eggs, milk, flour, salt and vanilla.
  • Pour apple mixture into the bottom of a 10" pie dish. Pour batter over apples.
  • Place into a preheated 400° and bake for 20-25 minutes.

Broccoli Pesto Pasta
bon appetit - http://www.bonappetit.com/recipe/broccoli-pesto-pasta?mbid=nl_fig_09112015_Daily&CNDID=35824472

1 head of broccoli (about 8 oz.)
Kosher salt
6 ounces orecchiette or other short pasta
½ cup grated Parmesan
½ cup (packed) fresh basil leaves
3 tablespoons olive oil
2 teaspoons fresh lemon juice
Freshly ground black pepper
  • Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
  • Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
  • While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
  • Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.

Green Bean, Chicken, and Coconut Salad with Jerk Dressing
Bulldog Bistro - http://bulldogbistro.com/2014/01/30/green-bean-shredded-chicken-toasted-coconut-salad-jerk-dressing
Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing
1 lb green beans trimmed, cleaned and cooked
1 lb chicken breast cooked and shredded
1/4 cup toasted unsweetened coconut
2 jalapenos
Juice of 3 Limes
1 tsp Crushed Garlic
1 Tbsp Allspice
1 tsp Thyme
1/2 Tbsp Honey
3 Tbsp Olive Oil
  • Combine the chicken, toasted coconut, and green beans in a bowl
  • Combine the jalapenos, lime juice, crushed garlic, allspice, thyme, honey, and olive oil in a blender. Toss with the chicken, coconut, and green beans. Serve and enjoy!

Crock Pot Spaghetti Squash with Meatballs
Crock Pot Spaghetti Squash with Meatballs

1 medium to large spaghetti squash, washed
1 jar of spaghetti sauce, your preferred flavor (more if desired)
3 cups of frozen meatballs
  • Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
  • Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
  • Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
  • Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
  • Serve with the sauce and meatballs from the crock pot.

Roasted Lima Beans 

Tok-Cel1/2 pound fresh or frozen lima beans
1 bunch green onions
1/2 bunch parsley
Salt to taste
Lemon juice to taste
6 ounces ground, roasted pumpkin seeds
1 tablespoon sesame oil
  • Preheat oven to 350 degrees.
  • If using fresh beans, blanch them in boiling water for 1 minute, then rinse and dry. If you use frozen beans, defrost.
  • Chop the green onions and parsley, medium to fine. Set aside.
  • Roast the pumpkin seeds in the preheated oven, then grind them (medium to fine) in a food processor.
  • Put the sesame oil in a large skillet on medium heat. When the oil starts smoking, throw the lima beans in first. Saute them until they are brown and roasted.
  • Add all the other ingredients except the lemon juice and saute for another minute. Then add lemon juice, and serve.

Orecchiette with Corn, Basil, & Pine Nuts 

Orecchiette with Corn, Basil, and Pine Nuts recipe3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted
  • Combine corn and 4 Tbsp. butter in a large bowl.
  • Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
  • Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

Kale Salad with Quick-Pickled Watermelon Radish

1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted
  • Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
  • Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
  • In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
  • Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.

Campanelle with Hard-Boiled Eggs, Capers & Watercress
campanelle with hard-boiled egg, capers & watercress

½ pound campanelle (or other short pasta)
¼ cup olive oil
4 anchovy fillets, minced
2 finely chopped garlic cloves
2 to 3 tablespoons capers
¼ teaspoon crushed red pepper flakes (or more or less to taste)
¼ cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated (I prefer to chop them) hard-boiled large eggs
a handful of greens such as watercress or arugula (or chopped parsley to taste)
  • Cook campanelle in salted water until al dente; drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Note: If you do this before your pasta finishes cooking, just bring it back up to a simmer before tossing it with the pasta.
  • Place pasta in a large mixing bowl, toss with 2 tablespoons reserved cooking liquid, the warm anchovy sauce, parmesan and lemon juice. Taste. Add kosher salt and pepper to taste. Throw in eggs and greens or parsley. Toss again. Taste and add more pasta cooking liquid as needed until sauce coats pasta. You might want to add a splash more lemon juice, too. I usually end up using a quarter cup of the pasta cooking liquid and a squeeze more of lemon.

Tuesday, September 15, 2015

Meal ideas for the week

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Fruit Recipes
Apple Pie Parfait
Asian Pear Slaw
How to Freeze Peaches

Small/Large Veggie Share Recipes
Shrimp & Broccoli Rice Paella
Kale & Mint Salad
Eggplant Satay with Coconut Teriyaki
Simple Swiss Chard Pasta
Kohlrabi Salad

Large Veggie Share Recipes
Baked Zucchini Chips
Butternut Squash and Pancetta Orecchiette
Swiss Chard & Zucchini Enchiladas
Soy Braised Kabocha Squash

Apple Pie Parfait
Tried and Tasty - http://triedandtasty.com/apple-pie-parfait

Apple Pie Parfait // Tried and Tasty1 apple
2 tbsp. lemon juice
1/4 c. oats
2 tbsp. peanut butter
1 tbsp. sunflower seeds
1 tbsp. chia seeds
6 oz. nonfat Greek yogurt
Apple Pie Spice
2 tbsp. cinnamon
1/4 tsp. ground allspice
1 tsp. ground ginger
3/4 tsp. ground cardamom

Finely dice apples (with skin) and mix with lemon juice; add 1 tsp. apple pie spice. In a separate bowl, mix together oats, peanut butter, sunflower seeds & chia seeds. Add 1 tsp. apple pie spice & mix well. In a separate bowl mix together Greek yogurt & 1 tsp. apple pie spice. In a glass layer yogurt, crumble, then apples & repeat.

Asian Pear Slaw
Epicurious - http://www.epicurious.com/recipes/food/views/asian-pear-slaw-104404
Asian Pear Slaw recipe
2 celery ribs
3 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1 teaspoon finely grated peeled fresh ginger
2 firm Asian pears, cut into 1/4-inch-thick matchsticks
2 scallions, thinly sliced diagonally
1/4 cup fresh cilantro leaves
1/2 teaspoon finely chopped fresh hot red chile, or to taste
  • Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
  • Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

How to Freeze Peaches
Live Simply - http://livesimply.me/2013/04/10/how-to-freeze-peaches-the-easy-way

lemon juice (preferably from freshly squeezed lemons)
large bowl
cookie sheet
peaches (peaches need to be slightly soft to touch but not too mushy. Mushy peaches do not freeze well)
  • Rinse the peaches off under cool water, gently scrub off the dirt.
  • If you don't want to keep the skins on the peaches bring a pot of water to a boil and gently place your peaches in the hot bath for about 40 seconds, then remove them with a slotted spoon into a bowl with ice water. The peach skins can then easily be peeled off when in the ice bath. I prefer to keep the skins so I skip this step.
  • Cut the peaches. You can either slice the peaches in half, quarter them, or cut them in slices. I prefer smaller chunks of peaches, but this is completely up to you. I toss my peaches in a large bowl while cutting.
  • Toss your cut peaches in a lemon/water bath. This will prevent the peaches from developing that yucky brown appearance. Use a 1:4 ratio of lemon juice to water.
  • Place your freshly bathed peaches on a cookie sheet. Be sure they each have their own spot on the sheet to prevent peaches from sticking together. Place the cookie sheet in the freezer. I found it generally takes an hour or two for them to fully freeze.
  • Once frozen on the cookie sheet, use a spatula to separate the peaches from the sheet. Place the peaches in your freezer-friendly container of choice and enjoy all year long!

Shrimp & Broccoli Brown Rice Paella
Taste of Home - http://www.tasteofhome.com/recipes/shrimp---broccoli-brown-rice-paella

Shrimp & Broccoli Brown Rice Paella Recipe1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cups uncooked long grain brown rice
2 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon saffron threads
6 cups chicken stock
2 pounds uncooked large shrimp, peeled and deveined
1-1/2 cups fresh broccoli florets
1 cup frozen peas
  • In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
  • Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.
  • Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary

Kale and Fresh Mint Salad

Lacinato Kale and Mint Salad with Spicy Peanut Dressing1 bunch (large) kale, chopped very small, almost minced
1 cup fresh mint, minced
1 cup walnuts, chopped
3 tablespoons smooth natural peanut butter
3 tablespoons warm water
3 tablespoons rice wine vinegar
1  tablespoon pomegranate molasses
1 tablespoon soy sauce
1 teaspoon fresh garlic, minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flakes
  • Toss the chopped kale, chopped mint and the walnuts together.
  • Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. Toss about half the dressing with the salad and then decide if it needs more.

Eggplant Satay with Coconut Teriyaki

1/4 cup coconut milk
2 tbsp. peanut butter
1 large globe eggplant, peeled and cut into 1-inch cubes
olive oil, for brushing
salt and pepper, to taste
12 skewers
  • If using wooden skewers, place them in a shallow dish with water to cover. Soak for at least 30 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray.
  • In a small bowl, whisk together the coconut milk, peanut butter and teriyaki sauce. Set aside.
  • Thread four pieces of eggplant on each skewer. Spread out on baking sheet and brush all four sides of each skewer with olive oil. Sprinkle with a little bit of salt and pepper.
  • Brush the tops of the eggplant skewers with the sauce, and place under the broiler. Broil for 4-5 minutes total, flipping a quarter turn after each minute to brush exposed sides with more sauce.

Simple Swiss Chard Pasta
Simple Swiss Chard Pasta / loveandlemons.com
6 oz pasta
1 teaspoon olive oil
4-5 chard leaves, stems diced, leaves coarsely chopped
½ teaspoon balsamic vinegar
1 cup canned fire roasted diced tomatoes
2 cloves garlic, minced
½ cup cooked white beans, drained and rinsed
shaved pecorino cheese
¼ cup pine nuts, optional
salt & pepper
  • In a large pot of salted boiling water, cook pasta until al dente.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.

Kohlrabi Salad 

Kohlrabi Salad1 head kohlrabi
½ apple, such as Gala (or use a pear)
2 tablespoons rice vinegar
2 tablespoons sesame oil
½ bird's eye chili
1 pinch cumin
½ teaspoon fish sauce
3 tablespoons chopped cilantro
Salt & freshly ground pepper to taste
  • With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler. 
  • Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin (I used the latter). Do the same with the apple/pear. 
  • Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Baked Zucchini Chips 
A Spicy Perspective - http://www.aspicyperspective.com/baked-zucchini-chips

Baked Zucchini Chips #healthy4 large zucchini, evenly sliced 1/8 inch thick
2 tablespoons olive oil
½ teaspoon Hot Smoked Paprika (optional)
½ teaspoon Cumin (optional)
  • Slice the zucchini. (Using a mandolin helps keep the slices consistent.) Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.
  • Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zuchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.
  • Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

Butternut Squash and Pancetta Orecchiette

1 lb orecchiette pasta
3 1/2 tablespoons extra virgin olive oil
2 ounces pancetta, diced
1 shallot, diced
1 medium carrot, peeled and diced
1 celery stalk, peeled and diced
1 garlic clove, minced
2/3 cup white wine
1 1/2 cups butternut squash, peeled and diced
8 to 10 threads saffron
1 tablespoon minced thyme
2 teaspoons thinly sliced chives
2 egg yolks
1 cup pasta water
1/2 cup grated Pecorino Romano, plus more for garnish
salt and pepper to taste
  • Fill a large pot with water and bring to a boil. Once the water has been brought to a boil, add pasta and stir. Cook pasta until al dente, drain (reserving 3/4 cup pasta water), toss with 1/2 tablespoon of extra virgin olive oil and set aside.
  • Pour 1 tablespoon of oil into a large sauté pan and place over medium-high heat. Add pancetta and sauté for 3 minutes. Drain pancetta onto paper towels and set aside.
  • Pour remaining oil to pan and sauté shallots for 1 minute. Add carrots, celery and garlic and continue to sauté for 2 minutes. Season with salt and pepper.
  • Add the squash and continue to sauté for an additional 3 to 4 minutes.
  • Deglaze the pan with the white wine, stir in the saffron threads and cook until the liquid has almost disappeared or until the squash has softened.
  • Return pancetta to the pan, with the vegetable mixture and stir in the orecchiette until well combined.
  • Reduce the heat to medium-low and gently fold in the herbs.
  • In a small bowl, whisk together the egg yolks and pasta water. Pour the mixture over the pasta and stir together. Sprinkle cheese over pasta and stir until just combined. Adjust seasonings and serve with extra Pecorino sprinkled on top.The skewers are ready when all four sides have been directly under the broiler, brushed with sauce, and the tops are bubbling and golden.
  • Remove from oven, cool slightly, and serve with extra sauce for dipping.

Swiss Chard & Zucchini Enchiladas 
Swiss Chard and Zucchini Enchiladas
12 Yellow Corn Tortillas
1 bunch Swiss Chard, chopped
2 Zucchini, chopped
1 Jalapeño, diced
½ Onion, chopped
2 cups Cheddar Cheese, grated
12 ounces Enchilada Sauce, (I love Trader Joe's)
  • In a large fry pan saute the onions, jalapeño, zucchini, and swiss chard in a little canola oil over medium heat for about 10 minutes until soft. Let cool a bit.
  • In a medium fry pan, heat 1/3 - 1/2 a cup of canola oil. Fry each tortilla for about 5 seconds on each side till just soft. Place on a paper towel and soak up the extra grease.
  • Pour a little enchilada sauce in a small bowl. Working in an assembly line, dip each tortilla in the sauce, just enough to coat. Place them in a large baking dish and stuff with the vegetable mixture and a sprinkle of cheese. Roll them up and top with the remaining cheese and sauce.
  • Bake at 400 degrees for 25 minutes. Let rest for 5 minutes before eating.

Soy Braised Kabocha Squash 
Saveur - http://www.saveur.com/article/Recipes/Soy-Braised-Kabocha-Squash

2 tbsp. canola oil
Soy-Braised Kabocha Squash1⁄2" piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
1⁄4 cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
1⁄2 medium kabocha squash, peeled, seeded and cut into 1"x4" wedges

Heat oil in 12" skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.

Tuesday, September 8, 2015

Ideas for your CSA

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Fruit Recipes 
Peach Clafoutis & Vanilla Crème Fraiche
Quinoa with Plums & Lemon 
Pear & Plum Crisp

Small/Large Veggie Share Recipes
Chipotle Glazed Sweet Potato Fries
Red Rice with Roasted Squash, Fennel, and Beets
Roasted Beets & Rice Salad

Large Veggie Share Recipes
Chicken Parmesan Zucchini Boats
Red Cabbage Stir-Fry with Coconut

Peach Clafoutis & Vanilla Crème Fraiche
Peach Clafoutis with Vanilla Creme Fraiche | HonestlyYUM
4-5 ripe but firm peaches
1 1/2 cups of heavy cream
2 tablespoons of unsalted butter, plus more for greasing
3 extra large eggs
1/4 cup of granulated sugar, plus 2 tablespoons
1/2 teaspoon of kosher salt
1/2 cup of all purpose flour, sifted
7.5 ounces of creme fraiche
1 large vanilla bean
1 1/2 tablespoons of powdered sugar, plus more for dusting
  • Peel the peaches, halve and pitt them. Slice into 1/3 inch thick slices.
  • In a small pot heat the cream and butter until the butter has melted and the cream is hot but not boiling.
  • Split the vanilla bean length wise and scrape the inside of one half with the back dull edge of a knife to extract the caviar.
  • In a medium bowl, whisk the eggs and vanilla together and add the sifted flour, salt and sugar.
  • Pour the cream/butter mixture into the flour mixture while whisking and keep whisking until smooth. The batter will be pretty thin. Allow to rest at room temperature for at least 30 minutes.
  • Preheat the oven at 375 degrees with the rack positioned in the middle.
  • Rub the inside of two cast iron skillets with butter and sprinkle the two tablespoons divided between them over the butter. Alternatively, you can use a large shallow baking dish or large cast iron skillet.
  • Add the peaches to the pan and pour the batter over them so they just cover the peaches.
  • Bake for about 45 minutes until puffy and golden brown around the edges. The middle should be set so that when you shake it you’ll know it’s set.
  • Mix the creme fraiche with the vanilla from the  other half of the vanilla bean and add the 1 1/2 tablespoons of powdered sugar. Mix until combined and put back in the refrigerator.
  • Allow the clafoutis cool to room temperature or serve warm. It will deflat when you take it out of the oven.
  • Sift powdered sugar over the clafoutis and serve with a dollop of the creme fraiche.

Quinoa With Plums And Lemon

1 1/2 cups quinoa
3 cups chicken broth
6 Italian prune plums, pitted and diced (plus 2 more if you want to add them uncooked before serving)
Zest of 1 small lemon
3 teaspoons fresh lemon juice
  • Rinse quinoa under cold water and drain well. Place in pot with chicken broth and plums.
  • Bring to simmer, cover and cook until all of the liquid has been absorbed, 10 to 15 minutes. Remove from heat and add lemon zest and juice.
  • Serve hot or at room temperature.

Pear and Plum Crisp

Pear and Plum Crisp combines two delicious fresh fruits with a delicious oat topping.For the topping:
1 & 1/2 cups all-purpose flour
10 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup sliced almonds
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
For the filling:
4 ripe pears, peeled, cored, and sliced
4 plums, pitted and sliced
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
  • To make the topping: Preheat oven to 375°. Lightly grease a 9-inch deep dish pie pan.
  • Combine flour, butter, brown sugar, sugar, almonds, cinnamon, and salt until mixture begins to form crumbs. Set aside.
  • To make the filling: Place sliced pears and plums in a large bowl. Add sugar, flour, vanilla, and salt. Toss or gently stir until combined and fruit is coated.
  • Transfer fruit mixture to prepared pan. Sprinkle topping evenly over the top of the fruit.
  • Bake 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.

Chipotle-Glazed Sweet Potato Fries Recipe

Chipotle-Glazed Sweet Potato4 lbs. sweet potatoes, peeled and cut into fries or wedges
¼ cup ghee
1 to 2 tsp. chipotle powder
¼ cup honey (optional)
1/3 cup fresh lime juice
Sea salt and freshly ground black pepper
  • Preheat your oven to 400 F.
  • Place the potato fries or wedges in a large bowl.
  • Melt the ghee and whisk in the lime juice, honey, and chipotle powder in a saucepan placed over a medium heat.
  • Bring to a boil and then let simmer for 2 to 3 minutes.
  • Pour the sauce over the fries and mix until everything is well coated.
  • Align the fries in a single layer on a greased baking sheet.
  • Place in the oven and bake, uncovered, for 30 to 40 minutes, flipping once.
  • Season the sweet potatoes to taste and serve.

Red Rice with Roasted Squash, Fennel & Beets

***For the veggies***
1 acorn squash, peeled and cut in 1-inch pieces
5 beets, cut in 1-inch pieces (2 golden & 3 red if you have them)
1 fennel bulb, quartered
olive oil for tossing
salt and pepper, to taste
Granulated garlic (not garlic salt) or 2 cloves fresh garlic, minced
**For the rice***
1 cup red rice (cargo rice, red Thai Jasmine rice)
chopped parsley
chopped chives
***For condiment***
White vinegar (a few tablespoons to ¼ cup)
1 clove garlic, crushed
salt, just a pinch or two
soy sauce, a few dashes
  • To prepare the rice: Rinse the rice and transfer to a 2-quart (or similar size) sauce pan. Add water to cover rice. I always use the finger-joint method and dip my middle finger into the water until it touches the top of the rice in the pan. The water level should reach the first joint of your middle finger. Cover, bring to a boil, then simmer until cooked, about 30 minutes.
  • To roast the veggies: Preheat your oven to 375°F. Toss the veggies in olive oil, salt and pepper on a baking sheet. Arrange in a single layer and bake for about 40-45 minutes until the vegetables are tender. You might want to toss the veggies once or twice while roasting them. Five minutes before you take the veggies out of the oven, sprinkle the granulated or fresh crushed garlic over the top. Roast for a few more minutes to allow the garlic to cook before taking out of the oven.
  • To prepare the condiment: Combine the vinegar, garlic, salt and soy sauce in a small bowl.
  • To assemble: Place one serving of rice and veggies on a plate. Drizzle a teaspoon or two of the vinegar/garlic condiment and garnish with chopped parsley and chives. Serve warm.

Roasted Beets & Rice Salad 

3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes
½ cup balsamic vinegar
½ cup extra-virgin olive oil
2 tablespoons sugar
1 tablespoon crushed rosemary
Salt and pepper, to taste
1 cup Arborio rice, prepared according to package directions
5-oz. package feta cheese
4 cups your choice of mixed greens, rinsed
  • Preheat oven to 400 degrees F.
  • Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer.
  • In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets.
  • Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so.
  • In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve.

Chicken Parmesan Zucchini Boats
Chicken Parmesan Zucchini Boats
4 medium zucchini (about 1¾ pounds)
1 lb. ground chicken
¼ tsp. salt
¼ tsp. ground black pepper
2 garlic cloves, minced
1 cup pasta sauce
¼ cup grated parmesan cheese
½ cup shredded mozzarella cheese
Optional: sliced fresh basil for topping
  • Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
  • Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
  • As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  • Place the zucchini in the baking dish cut-side up.
  • Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
  • Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  • Cover the baking dish with foil. Bake for 35 minutes.
  • Sprinkle with fresh basil and serve.

Red Cabbage Stir-Fry with Coconut
Red Cabbage Stir-Fry with Coconut2 tablespoons canola oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves or 2 bay leaves
One 2-pound red cabbage, cored and coarsely chopped (8 cups)
1/2 teaspoon ground turmeric
3/4 cup water
3 garlic cloves, smashed
1 serrano chile, stemmed and coarsely chopped
1/2 cup finely shredded dried coconut (1 1/2 ounces)
  • In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using.
  •  Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.
  •  Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.

Classic Succotash Recipe

2 cups fresh lima beans
1/2 small yellow onion
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
1 medium-size sweet onion, chopped
3 cups fresh corn kernels (about 6 ears)
1 pt. cherry tomatoes, halved
2 tablespoons unsalted butter
1 tablespoon red wine vinegar
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh chives
  • Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
  • Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
  • Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.