CSA members, Recipe

Stuffed Patty Pan Squash

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Stuffed Patty Pan Squash
Stuffed Patty Pan Squash with Quinoa Filling
Stuffed Patty Pan Squash with Quinoa Filling

Recipe of the week, July 9:
Stuffed Patty Pan Squash (aka UFO squash, aka Summer Squash)

Ingredients:

  • Patty Pan squash
  • Quinoa
  • 2 cups chicken stock
  • 3 Shallots, minced
  • 3 garlic cloves, minced
  • 1/4 raisins (or more if you want!)
  • 1/4 pine nuts
  • fresh oregano, chopped

Directions:

  1. Cut a small amount off the shorter side of the squash to give your squash a good base.
  2. Cut the top off of the other side and scoop out the sides and the middle, leaving about 1/4 of the flesh. Roast in oven or on a BBQ.
  3. Bring 1 cup quinoa and 2 cups chicken stock to a boil and then turn to low heat. Cook with a lid on for 20 minutes or until all the liquid is absorbed.
  4. While the quinoa is cooking, saute the shallots, garlic, raisins and pine nuts in a pan until golden brown and set aside.
  5. Once quinoa is done, mix in the sautéed ingredients. Add fresh oregano and salt and pepper to taste.
  6. Stuff your squash with the quinoa mixture and enjoy!
Recipe

Chilled Dill Rainbow Carrot Salad

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Recipe of the week, July 23:
Chilled Dill Rainbow Carrot Salad

Ingredients:

  • 2 cups rainbow carrots, thinly sliced
  • 1/2 cup red onions or shallots, diced
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2-3 Tbsp fresh dill, chopped
  • salt and pepper to taste

Directions:

  1. Boil rainbow carrots until tender yet crisp, about two minutes. Rinse under cold water and drain.
  2. Combine carrots and onions. Mix remaining ingredients in small bowl until well blended.
  3. Pour over carrot mixture and toss well.
  4. Refrigerate at least three hours to blend flavors. Makes four servings.
Recipe

Macaroni and Cheese With Cauliflower

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Recipe of the week, July 5:
Macaroni and Cheese With Cauliflower (From Real Simple Magazine)

Ingredients:

  • 12 ounces multigrain elbow macaroni
  • 1 head cauliflower, roughly chopped
  • 4 slices multigrain bread, torn
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 onion, finely chopped
  • 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
  • 1 1/2 cups reduced-fat sour cream
  • 1/2 cup 1 percent milk
  • 1 tablespoon Dijon mustard

Directions:

  1. Heat oven to 400° F.
  2. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
  3. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.
  4. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
  5. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
  6. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
CSA members, Recipe

Vegetarian Carbonara with Summer Greens

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Recipe of the week, June 25:
Vegetarian Carbonara with Summer Greens (A big thanks to local blog, Shut Up & Cook, for sharing this awesome recipe!)

Carbonara is typically made with pancetta or bacon, but I didn’t have any and thought a vegetarian twist on the Italian classic might work. The radishes give it some nice bulk, and when the beaten egg is slowly added as you vigorously toss the pasta you get a rich sauce you’d swear had heavy cream in it.

Ingredients:

  • 1 lb pasta, whatever is in the cupboard
  • 3 TB Olive Oil
  • 3 cloves garlic, minced
  • 1 leek, white part only, thinly sliced
  • 1 bundle of radishes, about 6, washed and thinly sliced with a mandolin
  • 1 bunch chard, washed and coarsely chopped
  • 1 bag spinach, washed
  • 1/2 cup chives, thinly sliced (this seems like a lot, but is delicious and gives it a nice kick)
  • 3 eggs, beaten
  • 1/2 cup good parmesan cheese grated, plus more to taste

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to directions. Drain and set aside.
  2. Meanwhile, in a large non-stick pan over medium-low heat, cook the garlic in the olive oil until just beginning to turn golden, 2-3 minutes.
  3. Increase heat to medium, add the radishes and the leeks, and cook until turning translucent, about 5 minutes, stirring regularly.
  4. Add the chard and spinach, returning heat to low, and cook until wilted and radishes and leeks fully cooked, another 5 minutes.
  5. To assemble take the warm pasta (you don’t want it too hot or the egg will scramble), and vigorously tossing with tongs slowly add the beaten egg, until it creates a rich coating.
  6. Add the chard/spinach mixture, chives, and the parmesan and continue tossing vigorously until all nicely mixed and coated.
  7. Serve with additional parmesan to taste and truffle salt.
Recipe

Shaved Fennel, Cucumber and Orange Dill Salad

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Recipe of the week, June 19:
Shaved Fennel, Cucumber and Orange Dill Salad

Ingredients:

  • 1 medium bulb of fennel, shaved (about 3/4 cup)
  • Sliced cucumbers
  • 1/4 cup fresh dill, chopped
  • 1/3 cup julienne sliced sun dried tomatoes packed in oil, drained
  • 1 large orange, peeled and segmented, and pulp squeezed of its juice
  • Salt
  • Pepper
  • Olive oil for drizzling

Directions:

  1. Take the fennel bulb and cut it in half lengthwise. Place on a mandolin and carefully slice the bulb into thin slices or shavings. Adjust the thickness to make it as thin as possible. This may also be done using a chef’s knife. Slice thinly until about 3/4 cup is reached. Add to a mixing bowl.
  2. Add in the sliced cucumbers, chopped dill and julienne sliced sun dried tomatoes.
  3. Top with the orange segments and squeeze the remaining pulp from segmenting into the bowl over the vegetables.
  4. Add in salt and pepper to taste, along with about 1 to 2 teaspoons of olive oil.
  5. Toss the ingredients together and enjoy!

Recipe from http://suite101.com/renee-shelton