garlic

Recipe

Purple Daikon Phad Thai

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Purple Daikon Phad Thai

  • Servings: 2-4
  • Difficulty: medium, spiralizer needed
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Daikon-Phad-Thai

Ingredients:

  • 2 eggs
  • 1/4 cup roasted unsalted peanuts
  • 1 tablespoon peanut oil (or oil of choice)
  • Tofu or chicken (prepared separately and added at the end)
  • 1 garlic clove, minced
  • ½ cup diced shallot
  • ½ cup diced chives
  • ½ cup diced cilantro
  • 1 tablespoon coconut flour
  • 1 small lime, cut into wedges
  • 3-4 purple daikon radishes, spiralized (depending on how many people you want to feed).
  • For the sauce:
    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1.5 tablespoon chili sauce (I used Thai chili garlic sauce)
    • 1.5 tablespoon honey

Directions:

Things to prepare and set aside beforehand (or during wait time)

  1. Scramble the eggs.
  2. Whisk sauce ingredients together.
  3. Place the peanuts into a food processor and pulse until lightly ground.
  4. Spiralize your radishes.

Main directions

  1. Place a large skillet over medium heat. Heat oil, add in the chicken or tofu and season with salt and pepper. Cook for 5 minutes or until chicken is cooked through and no longer pink.Turn the heat down to low and set the chicken aside on a plate, using tongs or a slotted spoon.
  2. Add in the daikon noodles, season with salt and pepper and toss to coat the noodles in the juices. Cook for 3-5 minutes or until daikon has softened. Remove from pan.
  3. Add the garlic and shallots into the pan and cook for about 1 minute.
  4. Add in the sauce and then the flour, turn the heat back up to medium and whisk quickly so that the flour dissolves and the sauce thickens.
  5. Once the sauce is thick, add back in the daikon noodles and toss to combine thoroughly, tossing until noodles are completely coated in the sauce.
  6. Combine the chicken, eggs and half the ground peanuts.
  7. Plate onto dishes and garnish with scallions, cilantro, and the rest of the ground peanuts. Serve with lime wedges.
CSA members, Recipe

Hasselbracken Rutabagas

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Hasselbracken Rutabagas

  • Servings: 2-4
  • Difficulty: medium
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Hasselbracken Rutabagas

Ingredients:

  • 2 Rutabagas
  • 2 cloves garlic, sliced
  • 2 scallions, minced
  • 2 tsp extra virgin olive oil
  • 1/8 tsp sea salt

Directions:

  1. Preheat oven to 425F.
  2. Cut root part of rutabaga off so it stands up on its own.
  3. Cut slits in the top and stuff with alternating scallions and garlic. (it should resemble this)
  4. Place each on a baking sheet and pour 1 tsp olive oil over each. Sprinkle salt evenly over both.
  5. Wrap and bake for 30 minutes or until inside is soft. Depending on the size, this make actually take 45-60 minutes. You’ll know its done when its soft like a potato.
  6. Once soft, remove foil and bake an additional 10 to 15 minutes or until outside is golden.
Recipe

Roasted Pumpkin and Pomegranate Soup

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Roasted Pumpkin and Pomegranate Soup

  • Servings: 4-6
  • Difficulty: easy
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Pumpkin-Soup
Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cherry bomb or serrano chiles, chopped*
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups fresh roasted pumpkin
  • 4 cups chicken stock
  • 1 teaspoon honey
  • juice of one lime
  • salt to taste
  • pomegranate seeds
  • Feta or Cotija cheese
  • Cilantro Pepita Pesto (Blend together 1/3 cup toasted  pumpkin seeds, 1 cup loosely packed cilantro, 1 clove garlic, 1/3 cup grated parmesan cheese, 2 tablespoons lime juice 2/3 cup extra-virgin olive oil, and salt to taste)

Directions:

  1. Heat a large soup pot or dutch oven over medium-low heat.
  2. Add the olive oil and let heat.
  3. Add onions and celery and cook, stirring occasionally for about ten minutes or until vegetables are softened.
  4. Add chiles, garlic and spices and sauté for a minute more
  5. Add roasted pumpkin, stock, and honey. Turn up heat, stir, and bring to a boil.
  6. Reduce heat and let soup simmer, stirring occasionally, for about 30 minutes.
  7. Puree soup in batches in a blender or in the pot using an immersion blender.
  8. Garnish with Cilantro Pesto, pomegranate seeds, and crumbled cheese.
CSA members, Recipe

Summer Heirloom Gazpacho

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Summer Heirloom Gazpacho

  • Servings: 2-4
  • Difficulty: easy
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Summer-Heirloom-Gazpacho
Ingredients:

  • 1 1/2 lbs vine-ripened tomatoes
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1-2 small jalapeños, seeded and minced
  • 1 medium garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon green coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves, chopped

Directions:

  1. Start by blanching the tomatoes. To do this, fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute.
  2. Next, peel, core and chop the tomatoes.
  3. Add the diced cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, coriander, salt and pepper and stir to combine.
  4. Transfer 2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
  5. You can eat immediately or cover and chill for 2 hours (and up to overnight) to let the flavors soak in.
  6. Top with basil
Recipe

Patty Pan Squash Egg Cups

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Patty Pan Squash Egg Cups

  • Servings: 4-8
  • Difficulty: intermediate
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Squash Egg Cup
Ingredients:

  • 8 pattypan squash (or 1-2 squash per person depending on size)
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 tsp sea salt, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 8 large eggs (or 1 per squash, depending on your final number above)

Directions:

  1. Preheat oven to 375°.
  2. Cut tops (stem ends) off squash and scoop out the seeds in the middle, leaving a shell at least 1/4 in. thick.
  3. Brush squash with olive oil.
  4. Heat oil in pan, add onio, salt and garlic and sauté until browned. Add thyme and stir until combined.
  5. Divide onion mixture evenly among the squash.
  6. Crack 1 egg into each squash, lifting out any white that doesn’t fit.
  7. Sprinkle eggs with remaining salt.
  8. Bake until eggs are set, 15 to 20 minutes.