Buttercup Squash Tikka Masala

I made this for one of our CSA members for dinner and it was a total hit! Don’t be intimidated and give this classic Indian dish a try from feastingathome.com

Ingredients:

  • 1 Buttercup Squash

  • Splash of Olive Oil

  • 1 1/2 teaspoons homemade Garam Masala spice mix (see instructions)

  • 1/2 teaspoon salt

  • 1 can or 2 cups cooked garbanzo beans (or substitute for chicken)

For the Sauce;

  • 1/3 cup of sliced ginger

  • 1/4 cup garlic (8 cloves)

  • 2 serrano chilis

  • 4 tbs olive oil

  • 4 tablespoons tomato paste

  • 1 teaspoon paprika

  • 1 teaspoon cinnamon

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground cloves

  • 8 roma tomatoes chopped

  • 1 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 1/2 cups water

  • 1 tablespoon dried fenugreek leaves (optional)

  • 1 1/2 cups plain yogurt, 1 can of coconut milk, or 1 cup of heavy whipping cream.

  • Cilantro (optional garnish)

Instructions:

  1. Start rice if desired. Preheat oven to 400*f.

  2. Mix together ground clove, cinnamon, cardamom, coriander, cumin, paprika, and salt and toast in a large deep, heavy bottom pot (you will use this pot again later). Save half for later (this is your garam masala spice mix).

  3. Peel the buttercup squash (pull of the stem and cut it half from the top, cut off the strange butt and peel the dark blue peel off. Chop into 1 1/2 inch pieces.) Toss with olive oil and HALF of the spice mix. Roast squash. If adding chicken do the same.

  4. While roasting, food process or finely chop ginger, garlic, and chilis. Heat the pot where you toasted the spices and add some oil. When hot sautée the ginger garlic and chilis until golden brown. Add the other half of the spice mix and tomato paste and cook 2 more minutes.

  5. Add tomatoes, 1 1/2 cups of water, and fenugreek leaves (optional). Simmer for 20 minutes and blend with an immersion blender (optional). Whisk in the cream, yogurt, or coconut milk, squash, and garbanzo beans. Cook for 8 minutes and serve with cilantro and rice!

Rutabaga Sunchoke Celeriace Potato Mash

You can use any of the above roots for this recipe! The only one you need to peel is celeriac- just peel the whole outside to leave the white fleshy root.

Ingredients:

1 Celeriac, peeled

1 lb Rutabaga (dirt root parts cut off)

1 lb potato (german butterball or )

1/2 lb sunchokes

3 garlic cloves (optional)

Plain yogurt (I like to use this to make it more healthy and tangy, but feel free to add butter, sour cream, cream, cream cheese, or milk as well)

Parm

Salt and Pepper.

  1. Wash (if needed) and chop all roots into 2 inch cubes. Boil (with optional garlic) until tender with a pierced fork.

  2. Drain and blend with yogurt, cheese and spices (I like to use an immersion blender).

  3. Add any topping and enjoy! I like it with pesto!

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Caramelized Kohlrabi Soup

Kohlrabi, especially these giant storage varieties, can seem pretty intimidating! But Kohlrabi is a super versatile vegetable. You can eat it raw, in slaws, as a mash, in soups, in stir frys (it will hold its crunch), and more! Just cut one in half, store one half in the fridge in a plastic bag (you can rub it with lemon juice so it doesn’t go brown) and use the other half for one of these recipes!

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Ingredients:

  • 3 lbs of Kohlrabi (probably 3/4 of your kohlrabi)

  • Olive Oil

  • 5 garlic cloves (peeled, whole)

  • 1 bunch of leeks or 2 large onions

  • 1 inch ginger (optional)

  • 2 cups vegetable stock

  • 1 small lemon (I didn’t have one so I used 3 mandarin oranges)

  • Smoked Paprika (1 teaspoon, more to taste)

  • Salt

  • Black Pepper


Steps:

  1. Preheat oven to 425.

  2. Peel the Kohlrabi (I find it easier to cut it into quarters then peel it with a knife) and cut into 1 inch cubes.

  3. Toss the Kohlrabi and garlic with a bit of olive oil and bake for 45 minutes or until the Kohlrabi starts to caramelize and brown (this will concentrate the sugars).

  4. While the Kohlrabi is in the oven slice your leeks or onions. Cook them in a pot on LOW heat with a lid without stirring them for 20 minutes. This is called sweating them and takes a while. Cook until their moisture has sweated out and they begin to caramelize. I added the diced ginger at this point two.

  5. When the kohlrabi and leeks (or onions) are both caramelized, combine them in the pot and add the vegetable stock (or water). Add the lemon juice, smoked paprika, salt, and pepper and puree with an immersion blender food processor. Cook until you have your desired consistency (I like some of the small pieces of Kohlrabi still having somewhat of a crunch.

  6. Serve and top with Parmigiano cheese!

Vegetarian Ramen with Daikon Noodles

We are starting to get into the more unrecognizable storage vegetables! Daikon radish look scary, but can be more mild than a normal radish raw, and are DELICIOUS cooked up since they lose their kick. Try this ramen with Daikon noodles adapted from acouplecooks.com!

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Prep Time: 1/2 Hour

Cook Time: 1/2 Hour

Ingredients:

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  • 4 cloves garlic (thinly sliced)

  • 2 tablespoons ginger (diced)

  • 1/2 bunch of leeks (or substitute onions) sliced into 1/2 inch slices at a diagonal

  • Sesame Oil

  • 1 quart vegetable broth

  • 4 Tablespoons soy sauce

  • 2 Tablespoon mirin (a sweet cooking wine you can buy at any grocery store)

  • Splash of sake (optional)

  • Kombu Kelp (optional)

  • 1/2 lb- 1 lb daikon radish.

  • 8 oz shiitake mushrooms

  • Turnip Green Tops

  • 4 eggs

  • Garnishes- Lemon Cucumber, Shiso, Thai Basil, Garlic Chili Sauce, Toasted Sesame Oil, Fried Leek Roots, Gunsho

  1. Thinly slice 4 garlic cloves. Peel and mince 1 tablespoon ginger. In another pot, heat 2 tablespoons of sesame oil over medium high heat. Add the garlic, ginger, and leeks and sautée for 1 minute, stirring constantly. Add 1 quart broth* and bring to a simmer. Add soy sauce, mirin, and sake. *I also boiled the shittake stems and kombu kelp for 10 minutes to add to my veggie stock and give it a more ramen flavor!

  2. If you have a spiralizer this is the perfect opportunity to use it! Spiralize the Daikon Radish. If not thinly slice the daikon into long matchsticks. Add to the broth and cook for 10 minutes or soft like a noodle. If necessary, wash the greens and roughly chop them. Remove the stems from the shiitake mushrooms and thinly slice them. Place the mushrooms and green in the broth and cook 5 minutes. I chose to poach my eggs in the broth. Just crack them right into the soup and cook a few minutes until they turn completely white!

  3. For garnishes I chose to fry leek roots- they get to be kinda like a supe thin onion crisp- and flash blister some gunsho.

  4. Serve soup with whatever garnishes and sauces desired! Try more toasted sesame oil, chili garlic sauce, more soy sauce, etc!

Spaghetti Squash with Blistered Shishitos and a Ginger Garlic Thyme Yogurt Sauce

Ingredients:

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  • 1 spaghetti Squash

  • 1 Bag of shishitos

  • Plain Yogurt (1 1/2 cups)

  • Ginger (1 inch)

  • Garlic (5 cloves)

  • Turmeric (1/2 inch piece or a dash of dried)

  • Thyme (3 Sprigs)

  • Juice of 1 lemon

Instructions:

  1. Preheat oven to 375 degrees.

  2. Cut the stem and butt off of the spaghetti squash and roast whole in the oven (this helps the squash from getting too wet and holds in the sugars). Bake until a fork pierces easily (1 hour).

  3. Cut the squash in half and scoop out seeds.

  4. While the squash is cooking dice the ginger, garlic, and turmeric (optional). Sautée the ginger, garlic, turmeric and thyme in oil until brown (I like using toasted sesame oil).

  5. When golden brown mix these and the lemon juice with the yogurt.

  6. Blister the shishitos in the same pan (so they soak up the garlic ginger flavor) on high heat. Add extra oil if needed.

  7. Fluff up the spaghetti squash and top with the yogurt sauce and shishitos!





Creamy Vegan Tomato Soup

The Mirepoix, a staple from french cuisine, is the foundation to many soups, stews, and sauces. It consists of onions, carrots, and celery. This trinity, when cooked down, creates a great aromatic background for dishes. As the temperature drops, all I want is soup, so this week we made a vegan tomato soup that gets it’s creaminess from cashews and white beans. This is a great and easy recipe, adapted from Love and Lemons, that’s perfect for using up the last of the seasons tomatoes. Try it alongside the green tomato grilled cheese from last week for dinner!

Creamy Vegan Tomato Soup

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Ingredients

1 onion, diced

2 large carrots (or 3-4 small), chopped

3-4 stocks of celery, chopped

4 cups of fresh tomatoes (0r 1 28 oz can of tomatoes), diced

2 cups vegetable stock

2-3 sprigs of thyme

dry white wine

Directions

1) Heat 1 tbsp olive oil in a pot.

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2) Add the onions and cook for a couple of minutes. Then add the carrots and cook until they begin to soften (about 8 minutes). Add the celery and cook for another couple of minutes.

3) Add the tomatoes and cook for another 8 minutes until they have cooked down a bit.

4) Add a splash of wine and cook for a minute. Add the cashews, white beans, stock, and thyme. Cook for another 20 minutes.

5) Remove tyme sprigs from the pan. Transfer soup to a blender, and blend in batches (or use an immersion blender in the pot if you have one). Season with salt and pepper to taste.


Basic Vegetable Stock

Vegetable stock is one of the easiest things to make, and it’s great to always have in your pantry during the winter. The best part about stock is that you can use any vegetables that you want to make it, and you don’t even have to peel them before putting them in! You can also use the scraps of vegetables (onion tops, carrot tops, potato skins, etc) that you used for other dishes instead of composting them! I love to make a big batch at once and freeze it in small containers to use later.

Vegetable Stock

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Ingredients

1-2 onions

1 bunch carrot tops

4-5 celery stocks with leaves

1 bunch of celeriac leaves

Herbs of choice (optional)

For non-vegan, add a leftover parmesan rind

Directions

1) Rinse any visible dirt off the vegetables, but keep the skins on if you want! Give the vegetables a rough chop and put in a stock pot (these can easily be purchased at City Market).

2) Fill the pot with enough water to be able to stir the vegetables (about 8 cups). If you want a more concentrated stock, then you can add less water. I like to add more though and cook it down through out the day.

3) Bring the stock to a boil and then turn down to medium-low heat, and let simmer for at least an hour. I like to put it on low and simmer for at least 2-3 to really infuse the flavor.

4) Remove the vegetables with a slotted spoon. Let cool and then pour into small freezer safe containers to freeze. If you plan on using some in the next couple of days, then put in the fridge.



Beet Green Leek Quiche

Prep time: 30 min.

Cook Time: 40 min

Makes 1 quiche.

Ingredients:

  • 1 bunch leeks

  • Tops of 1 bunch of beets

  • 1 Olive Oil Pie Crust (See Below)

  • 6 Eggs

  • 1/2 cup plain yogurt

  • Salt and Pepper to taste

  • Optional:

  • Gruyere or Parmasean Cheese

  • 2 Potatoes (grated or very thinly sliced)

  • 1/4 teaspoon Nutmeg

For the Crust:

First off- you should never feel the need to buy a pie crust! Making your own is quick and easy. I like to use this recipe from King Arthur Flour:

2 cups King Arthur Unbleached All-Purpose Flour

  • heaping 1/2 teaspoon salt

  • 1 teaspoon sugar

  • 3/8 teaspoon baking powder

  • 7 tablespoons (1/2 cup less 1 tablespoon) oil: canola, vegetable, olive, peanut, your choice

  • 1/4 cup cold water

Whisk together the flour, salt, sugar and baking powder.

  1. Whisk together the oil and water, then pour over the dry ingredients.

  2. Stir with a fork until the dough is evenly moistened.

  3. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.

  4. Crimp the edge, or flatten with the tines of a fork.

For the Filling:

I love leeks and left my recipe super plain, but feel free to add more spices or additions! I based this recipe off of a traditional Uruguayan recipe (they use nutmeg and potato in their quiche) but substituted yogurt for cream or milk to make it a little more tangy and healthy.

  1. Preheat oven to 375 degrees.

  2. Chop the stems of the leeks in rounds until they split into their leaves. Wash in a bowl after chopping if needed.

  3. Chop the Beet Greens (no need to pull the leaves off the stems).

  4. Sautée the leeks for 3 minutes on medium heat and add the beet greens (and optional grated potato if desired). Sautée until the greens are wilted and leeks soft.

  5. Whisk together the salt, pepper, eggs, and yogurt (and optional nutmeg, cheese or whatever spice you prefer).

  6. Fill the crust with the leek mixture and pour the egg mixture on top. Bake until the eggs turns golden and remains firm when you shake it. Enjoy!

Green Tomato Grilled Cheese

It’s that time of year when the air get colder, frosts kill most of the crops, and tomatoes must be ripped out. This past week we ripped out all of the tomatoes in our rolling hoop house to seed some more greens for the fall. The huge question after ripping out all of those tomatoes, is what do I do with all of the unripe green ones? I love fried green tomatoes as much as the next person, but there’s only so many I can eat!

This recipe, from the Love and Lemon’s cookbook, is a great way to use those green tomatoes without the heaviness from frying them. The tart freshness of the tomato is balanced with gruyere and mustard. Put along side some tomato soup, and you have an easy fall meal!

Green Tomato Grilled Cheese

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Serves 1

Ingredients

1 unripe green tomato

2 slices of your favorite bread ( I love using sourdough)

1 tsp dijon mustard or a grainy mustard

5-6 slices of gruyere (can also grate 1/4 cup)

2-3 basil leaves

green onions (optional)

Directions

1) Cut the tomato into thin slices (about 1/4 inch). Sprinkle with salt and pepper and set aside.

2) Spread mustard over one slice of bread.

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3) Layer 2-3 slices of the gruyere on top of the mustard. Add basil leaves and green onions (optional) on top of cheese, and 2-3 tomato slices on top of basil. Top off with the last slices of cheese, and the other slice of bread. Brush both slices of bread with olive oil or butter.

4) Heat a pan on the stove with olive oil or butter. Place grilled cheese in the hot pan and let cook for about 5 minutes on each side, or until each slice of bread is nicely toasted.

5) Enjoy!













Roasted Tomatillo Salsa (Salsa Verde)

Despite the name, Tomatillos are not small tomatoes. Tomatillos are a Mexican native fruit that grows in a leafy husk. Since they are less sweet than tomatoes, they are best when roasted for salsas and soups.

Tomatillos are also storable! They can store in their husks, much like onions, for a couple of months if you don’t want to use them right away. You can also make a big batch of this salsa verde recipe and freeze some for the winter!

Roasted Tomatillo Salsa

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Ingredients:

1 lb of ripe tomatillos

3-4 cloves of garlic, peeled

1 small red onion, diced

1 habanero (or a serrano or Jalapeno if you want it less spicy)

1 bunch of cilantro

Juice of 1 lime

Salt and pepper to taste

Directions

 before roasting

before roasting

1) Turn the broiler on in the oven (or preheat to 500 degrees).

2) Remove the tomatillos from their husks and rinse. Lay tomatillos on a sheet pan along with the garlic, onion, and spicy pepper.

 After roasting

After roasting

3) Roast in the oven for about 15 minutes, untill the tomatillos start to blister. Take out of the oven when done and let cool for a few minutes.

4) When the tomatillos and vegetables are done roasting, place in a food processor along with cilantro, lime juice, and a pinch of salt and pepper. Blend on high until smooth.

5) Enjoy now or freeze for later!







Carrot Top Basil Pesto with Sunchoke Purée

We hope you have been learning to use all of the parts of the vegetables we give you- if we give it to you, you can eat it! These two simple recipes go great with any protein. Rub the pesto on some fish and eat with the sunchoke puree, pesto encrust a steak, or if you want a vegetarian option, add some pesto-covered garbanzo beans (just add some more olive oil to make the pesto looser) and roast them in the oven to give the dish a nice crunch.


Carrot Top Pesto:

Ingredients:

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  1. Fronds of 1 bunch of carrots.

  2. 1 bag of basil

  3. 4 cloves of garlic

  4. 1/2 cup of parmasean cheese

  5. 1/2 cup of toasted pecans (raw also works great)

  6. 1/4 cup Olive Oil

  7. Salt to taste



  1. Pick the carrot fronds off of the thick stems of your bunch of carrots.

  2. Pick your basil off any large stems.

  3. Mix all items in a food processor!


Sunchoke Purée

Ingredients:

  1. 1 lb of sunchokes

  2. 3 cloves of garlic (optional)

  3. 1/4 cup of heavy whipping cream or plain yogurt

  4. 1 tbs butter

  5. Salt to taste



Directions:

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  1. Boil a pot of water. When boiling add the sunchokes and garlic and simmer until soft (your fork can pierce them like they would a potato)

  2. Blend all the ingredients in a food processor and enjoy!

Mark Hardin's Famous Braised Greens and Beans




Mark made these delicious braised greens for our Farm to Table and they were a huge hit. Thanks for sharing the recipe! It takes a while but isn’t too much work and 100% worth it!

Prep Time: 10 Min

Cook Time: 2 Hours or overnight in a crock pot.

Ingredients:

  • 1 cup dried white beans (baby lima or cannellini preferable) or 1 can

  • Vegetable Stock, Chicken Stock, or Water

  • 1 large or 1 spring onion.

  • 4 garlic cloves

  • 1 big bunch of Broccoli Greens or other Braising Green

  • 1/2 cup Big B’s or other apple cider vinegar

  • About 1/4 cup Brown Sugar or Molasses (we used our honey)

  • Spicy Pepper (optional)

  • Salt and Pepper to Taste




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  • If cooking dried beans:

    1. Soak 1 cup of beans overnight (Mark uses white beans).

    2. Dran and cover beans with 2” of water, chicken, or vegetable stock.

    3. Add 1/4 onion roughly chopped, bay leaf, and dried pepper. Simmer until tender (1.5 hours) or use a pressure cooker for a quicker cook time.

  • For the Greens:

    1. Roughly chop 1 onion and 4 garlic cloves (and optional serrano pepper). Sautee for 2 minutes in a little oil or butter.

    2. Pull the broccoli or braising greens leaves from stem (put the leaf face down, make a circle around the stem, and pull the greens off). Roughly chop them into 2in pieces and add sautee them with the onion until they start to breakdown (5-10 minutes). *Mark likes to add chopped bacon at the beginning with the onion and garlic. We used a spring onion, and added the green tops with the broccoli greens.

    3. Add Big B’s Apple Cider Vinegar and sprinkle with brown sugar or molasses (we used Roaring Garden’s Honey) and red chili flakes to taste.

    4. Simmer the greens for 1-2 hours, adding water, vegetable stock, or chicken stock as the water evaporates. Alternatively you can add all the greens ingredients into a crock pot and cook them overnight!



  • Combine the beans and the greens and season with salt and pepper and serve! We added a little parm on top of ours.

Falafel with Mouse Melon, Cherry Tomato, and Mint Salad

Falafel is a classic Middle Eastern dish that, is a ball of chikpeas and herbs blended together, and fried. It makes a great addition to sandwhiches and salads, or is great dipped in a tahini sauce as an appetizer. 

This falafel and cucumber salad recipe are adapted from one of my favorite cookbooks, The Middle Eastern Vegetarian by Salma Hage. They are  both great recipes for using up all of those herbs growing in the garden! They are also perfect for prepping on the weekend and eating throughout the week. 

Falafel with a Cucumber and Cherry Tomato Salad

Ingredients

Falafel 

1 cup dried chickpeas 

1 small onion, chopped, 

3 cloves garlic

1/3 cup parsley, roughly chopped

1/4 cup fresh mint, chopped

1/2 tsp pepper

1 tsp salt

1 tsp cumin

1 1/2 tsp ground coriander 

Mouse Melon, Cherry Tomato, and Mint Salad 

1/2 lb mouse melons, cut in half

3/4 lb cherry tomatoes, cut in half

3-4 sprigs of mint, chopped

1/4 cup yogurt 

salt and pepper to taste 

Directions

1) Soak the chickpeas overnight (or for at least 4 hours). 

2) Drain the chikpeas. Combine in a food processor with the onion, garlic, parsley, mint, cumin, and coriander. Process until mixture is smooth. 

3) Heat oil on high in a deep saucepan or skillet. (Safflower or Sunflower oil are great for frying because of their high smoke point).

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4) Scoop out the falafel batter and make into about 18-20 round balls. When oil is heated, place very carefully into the pan. After a few minutes, when brown on one side, turn to brown on the other sides. Remove with a slotted spoon and drain on a paper towel. 

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NOTE: For a healthier alternative that we love, preheat the oven to 375 degrees and bake the falafel on a cookie sheet for 30-35 minutes until browned. 

5) While the falafel are cooking, chop the mouse melons, cherry tomatoes, and mint. Toss in a bowl with the yogurt. Season with salt and pepper to liking. Put in the fridge until ready to eat. 

6) Serve the falafel and salad with some warm flatbread! Or wait until they are cooled, put in a tupperwear and enjoy for the rest of the week!

 

Blistered Shishito Hummus

Hummus is one of the easiest things to make, and is so much cheaper than buying it from the store. Since shishito harvest is still in full swing (and not showing signs of stopping), we decided to make a riff off of roasted red pepper hummus. 

This recipe is incredibly easy and perfect for dipping other veggies in-Just in time for football season snacks!

Roasted Shishito Hummus 

 Enjoying our hummus with pole beans, kohlrabi, salad turnips, and whole wheat flatbreads

Enjoying our hummus with pole beans, kohlrabi, salad turnips, and whole wheat flatbreads

Ingredients

1 1/2 cups cooked chickpeas (1 14.5 oz can)

1/3 lb shishitos 

1 clove of garlic 

1/4 cup tahini 

1/2 lemon 

salt and pepper to taste 

Olive oil as needed

Directions

1) Heat a cast iron skillet on high heat. Coat the shishitos in olive oil and salt. Once pan is heated, at to the pan. Cook until the shishitos are blistered. 

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2) In a food proccessor, combine the chickpeas, garlic, lemon, tahini, and blistered shishitos. Blend until a creamy consistency. If the mixture seems clumpy after blending for a bit, pour some olive oil in while it blends to help smoothen it up. 

Jeanine's Zucchini Lasagna with Zucchini "Ricotta"

This is one of my favorite recipes from one of my favorite cookbooks, Love and Lemons by Jeanine Donofrio. It's a great way to use up all of that summer squash taking over the garden! This recipe is vegan, but I've made it non-vegan before by substituting the tofu for ricotta cheese- It tastes great both ways! 

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If your looking for more seasonal vegetarian recipes, I highly recommend buying the cookbook! 

Zucchini Lasagna with Zucchini "Ricotta" 

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Ingredients

Zucchini "Ricotta"

1/4 cup chopped walnuts

2 garlic cloves

7 ounces extra-firm tofu

1 Tbs lemon juice

1/2 tsp Oregano

1/4 tsp red pepper flakes

1/2 cup chopped basil

Lasagna

5 oz lasagna noodles (I like the oven ready kind to save time) 

1 can (14.5 oz) diced tomatoes 

1 cup grated parmesan (if not making it vegan) 

ground black pepper to taste

Directions

1) Preheat the oven to 375 degrees

2) Make the "ricotta". In a food processor, combine walnuts, garlic, tofu, zucchini, lemon juice, oregano, red pepper flakes, and basil. Process until a smooth spreadable consistency. Salt and pepper to taste.

3) Drizzle a 9 x 13-inch pan with olive oil. 

4) Spread 1/3 of the tomatoes on the bottom of the pan. Layer half of the noodles, half the ricotta, and half the zucchini on top. 

5) Put another third of the tomatoes on top of the zucchini, then add a second layer with the other half of the noodles, ricotta, and zucchini. 

6) Top with remaining tomatoes. Sprinkle parmesan cheese on top if using. Drizzle top with olive oil. 

7) Bake covered for 15 minutes. Uncover and bake 20-30 minutes more, until the cheese is bubbling and the zucchini is tender. Let rest for 10 minutes and then enjoy! 

 

 

Grilled Radicchio with Walnuts and Blue Cheese

Radicchio is from the chicory family, and much like frisee, it's very bitter when eaten raw. When you cook radicchio though, the sugars in the leaves caramelize and make it less bitter. I'm not the biggest fan of bitter foods, but I love this recipe for grilled radicchio that we made for lunch today. The grilling, along with blue cheese and a balsamic glaze makes it a great side dish for the summer!

Grilled Radicchio with Walnuts and Blue Cheese

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Serves 4

Ingredients

1 head of raddichio 

4 oz of blue cheese 

1/2 cup walnuts

Walnut Oil

Balsamic Glaze*

Salt to taste 

Directions

1) Preheat your grill. (Note: If you don't have a grill, you can always sautee in a cast iron skillet or bake in a 400 degree oven for 15 minutes) 

2) Cut the raddichio into 4 wedges. 

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3) Once the grill is heated, put the raddichio wedges on and drizzel walnut oil over top. Let cook for 15-20 minutes or until slightly charred. (Note: The more you let it cook, the less bitter it will taste)

4) While the raddichio is cooking, heat a skillet over medium heat. Pour the walnuts in the skillet to toast for about 5 minutes. Remove from heat when toasted but not burned. 

5).  When raddichio is charred, remove from grill. Sprinkle walnuts and blue cheese, and drizzle balsamic glaze over each wedge. Sprinkle a little bit of salt on top if the raddichio is still a little bitter. Enjoy! 

*You can buy balsamic glaze at City Market. You can also very easily make your own by bringing balsamic vinegar and brown sugar to a boil then simmering on low for about 20 minutes. 

 

Vegan Brazilian Moqueca

A Moqueca is a Brazilian style curry that we LOVE at the farm. The moqueca is a typical dish of Northwestern Brazil, where a heavy African influence mixes with the European and native cultures of Brazil to make a unique and delicious dish.  Like a curry, you can throw in any vegetables you want!  Enjoy

Prep Time: 30 Min

Cook Time: 45 Min

Ingredients:

1 Spring Onion (or a regular onion) (diced)

5 cloves of Garlic (diced)

1 inch of Ginger (diced)

Root of one Cilantro Bunch (diced)

3 Tbs Fresh Coriander (the green cilantro seed) of 1 cilantro bunch

1 Tbs dried oregano (crushed)

Dende Oil (Or substitute any high heat cooking oil like Safflower, Sunflower, or Refined Coconut)

3/4 lb Tomatoes (diced)

1 cup of Cashews (preferably raw but toasted work well too)

1 can of coconut milk

Garbanzo beans (2 cups of precooked dried beans or 1 can)

1/2 lb Green Beans (stems removed and chopped into 2 in pieces)

2 small Kohlrabi OR 1 large Summer Squash (chopped into 1 in pieces)

Stems of 1 bunch of chard (chopped)

Fresh Cilantro (for garnish)

Green Onions (optional for garnish)

Rice or Quinoa

Instructions:

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  1. Soak the cashews in 1 1/2 cups of water so they are fully submerged.
  2. Start the rice or quinoa.  Add some fresh cilantro, garlic, and salt to the rice if you wish.
  3. Finely chop the bulb of the onion.  Finely chop the garlic, ginger, fresh coriander, coriander root, and onion greens together.
  4. Heat up 3 tablespoons of oil in a large pan.  Add the onion and cook until translucent.  Meanwhile dice the tomatoes finely.
  5. When the onions are cooked, add the garlic, ginger, oregano, and coriander seed and root.  Cook until browned.
  6. Add the diced tomatoes and stir until the tomatoes start to release their juices.
  7. Blend the cashews into a soupy paste and add the cashew milk and coconut milk to the pot.  
  8. Add the garbanzo beans and simmer for 20 min.
  9. When the stew becomes more like a sauce, add the chopped green beans, chard stems, and Kohlrabi or summer squash (peel the tough outside layer of the kohlrabi and then chop it into 1 inch cubes or strips).  Add any other veggies you want just like you would a curry! Simmer for 5 min.
  10. Now add salt and pepper to taste and ladle over rice and serve!  Garnish with the cilantro leaves left over from your cilantro plant.

Cabbage Pesto Slaw

Is there ever such a thing as too much cabbage? We don't think so at the farm! We know that others may not feel the same way so we came up with a different slaw idea that can help change up your summer barbeques. 

This week we made a cabbage slaw with a pesto dressing- It's a great lighter side perfect for this heat. 

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Cabbage Pesto Slaw 

Serves 4-6

Ingredients

1 small-medium head of cabbage 

1 bunch of radishes 

1/4 cup pecans, roughly chopped

1/2 cup pesto from your favorite pesto recipe

1/4 cup white wine vinegar 

Parmesan cheese to taste

Directions

1) Roughly chop up the cabbage and the radishes into thin slices. 

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2) Combine the cabbage, radishes, and pecans in a bowl. 

3) Pour the vinegar in the bowl along with the pesto. Mix until the pesto is covering all of the ingredients and is well combined. 

4) Grate parmesan cheese on top and enjoy!