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.

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