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.

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