CSA members, Newsletters, Recipe

Roasted “Alfredo” Spaghetti Squash

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Roasted “Alfredo” Spaghetti Squash
  • Servings: 2
  • Difficulty: medium
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Ingredients:

  • Spaghetti squash, halved length wise
  • 2 tablespoons butter
  • 1 cup milk of your choice
  • ⅛ cup pistachios
  • 1 cup diced tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Red peppers (feel free to char under the broiler before hand for extra flavor!)
  • ⅓ cup Parmesan cheese, shredded

Directions:

  1. Step 1 (the squash)
    • Preheat oven to 425 degrees.
    • Scrape out/discard seeds from squash
    • Drizzle inside with oil, salt and pepper.
    • Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
  2. Step 2 (the sauce)
    • Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
    • Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
    • Add butter. When melted add tomatoes.
    • Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
    • Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
  3. Step 3 (combine)
    • Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
    • Top with sauce, freshly grated parmesan and pistachios!
CSA members, Newsletters, Recipe

Heirloom Tomato Salad with Fennel Pollen Dressing

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Ingredients:

  • 2 heirloom tomatoes, rough cut into 1-inch cubes
  • 4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
  • 1 cucumber, cut into 1/2-inch cubes
  • 1/2 red onion, chopped
  • 1 cup very thinly sliced broccoli greens
  • 1 cup fresh mozzarella, cut into 1/2-inch cubes
  • 1 bunch fennel blossoms
  • 1/4 to 1/2 cup olive oil
  • 1 tsp honey
  • 2 lemons

Directions:

  1. Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
  2. Add tomatoes, cucumbers, onion, greens in large mixing bowl.
  3. To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
  4. Add crusty bread and cheese, toss again.
  5. You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!
CSA members, Recipe

Red Kuri and Kale Bowls

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Ingredients:

  • 1 red kuri squash
  • Sea salt
  • Paprika
  • 2 cups Basmati rice (white or brown)
  • 3 TBSP coconut oil
  • 2 shallots, thinly sliced
  • 1 bunch green kale, sliced thin
  • 2 TBSP toasted coconut flakes
  • 2 to 4 lime wedges
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries

Directions:

  1. Heat over to 375.
  2. Cut squash into “melon” slices (1-inch thick) and layout on baking sheet. Sprinkle with salt and paprika.
  3. Bake for 30-40 minutes, flipping halfway through, until soft.
  4. Meanwhile, prepare rice to package instructions.
  5. Heat oil in pan and sauté shallots. Add kale and cook until soft.
  6. (Optional) Lightly toast coconut and hazelnuts while squash is roasting.
  7. To serve, add rice in large bowl. First top with kale/shallots, then squash and sprinkle with hazelnut/coconut garnish and cranberries.
CSA members, Newsletters, Recipe

Roasted carrots with carrot top pesto

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Roasted carrots with carrot top pesto
  • Servings: 1-2
  • Difficulty: medium
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Ingredients:

  • 1 bunch carrots
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 garlic clove
  • 3 TBSP pine nuts, walnuts or pecans
  • 2 cups carrot tops
  • 1/2 cup (packed) fresh parsley or basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra-virgin olive oil

Directions:

Prepare the pesto:

  1. Pulse garlic, nuts until coarse paste forms.
  2. Add parsley (or basil), cheese and carrot tops until until blended.
  3. Add olive oil and pulse until combined and a good “pesto” consistency.

Prepare the carrots:

  1. Preheat oven to 400°.
  2. Trim carrot tops, leaving some stem attached.
  3. Measure out 2 cups carrot tops and set aside
  4. Toss carrots and oil on a rimmed baking sheet; season with salt and pepper.
  5. Roast, tossing occasionally, 25–35 minutes.
  6. Coat with pesto and serve!
CSA members, Newsletters, Recipe

Oven-baked celeriac and fingerling fries

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Oven-baked celeriac and fingerling fries
  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 TBSP coconut oil
  • 1 TBSP honey
  • 1 large celeriac
  • 5-7 fingerling potatoes
  • (Optional: Chop up your turnips and add them to the mix!)
  • Herb of your choice (we recommend thyme!)

Directions

  1. Preheat the oven to 400
  2. Remove the skin from the celeriac with a small knife or vegetable peeler.
  3. Cut the celeriac and potatoes into coins or “fry” shape.
  4. Combine the oil, honey and thyme in a small saucepan and melt over a low heat.
  5. Toss veggies in oil mixture and salt.
  6. Bake until browned, 25-35 minutes.