garlic

CSA members, Recipe

Fava Bean Crostinis

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Fava Bean Crostinis

  • Servings: 4
  • Difficulty: easy
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Fava Bean Crostinis
Ingredients:

  • 1 lb fava beans in their pods
  • Lemon juice
  • Loaf of ciabatta bread
  • 1 cup grated pecorino cheese
  • 2-3 TBSP olive oil
  • 1 garlic clove
  • Salt and pepper to taste
  • Fresh herbs such as mint, tarragon or basil

Directions:

  1. Start off by shelling the pods and collecting the beans in a bowl. Save some whole beans to mix in or garnish at the end.
  2. Blend the rest of the beans, oil, lemon juice and garlic together in food processor until smooth.
  3. Blend in pecorino cheese, herbs, salt and pepper to taste.
  4. Mix in the beans you set aside whole beans.
  5. Meanwhile, grill ciabatta bread slices.
  6. Once toasted, top toasted bread with fava bean spread and serve as an appetizer or side dish!
CSA members, Recipe

French Endive Salad

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French Endive Salad

  • Servings: 2
  • Difficulty: easy
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Endive Salad
Ingredients:

  • 1 head endive frisée, rough chopped
  • 1 grapefruit (or other citrus fruit), peeled skinned and cut into 1-inch chunks
  • 1 cucumber, cut into cubes
  • 2 TBSP fresh chopped parsley
  • 2 TBSP olive oil
  • 2-3 TSBP cider vinegar (or more depending on your salad dressing preferences
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove
  • salt and pepper to taste
  • ¼ cup crushed and toasted pistachios

Directions:

  1. Chop all the vegetables and place in large salad bowl
  2. To make the dressing, blend together (with an emersion blender if possible): oil, vinegar, garlic, honey and mustard. Add salt and pepper to taste.
  3. Toss salad and dressing together. Top with toasted pistachios
Recipe

Fried sage and garlic cannellini beans

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  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 can cannellini (white kidney beans)
  • 1-2 tablespoons olive oil
  • 2 cloves garlic, minced (or more if you dare!)
  • 1 large fresh sage sprig, leaves sliced into thin strips
  • Salt and pepper to taste

Directions:

  1. Sauté garlic and sage in olive oil until golden brown
  2. Drain and rinse beans, then add to the garlic and sage
  3. Coat beans and heat on med-high until just heated (if you cook too long, the beans will start to break down and get mushy)
  4. Serve right away
Recipe

Braised Kale, Baby Summer Squash and Beet Pasta

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Braised Kale, Baby Summer Squash and Beet Pasta

  • Servings: 1-2
  • Difficulty: super easy
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Braised Kale and Beet Pasta
Ingredients:

  • 1 bunch of kale (Green or red curly, red russian, tuscan…whichever variety you have in your fridge will do for this recipe!)
  • 1-2 garlic cloves
  • Olive oil, salt and pepper to taste
  • 2-4 baby summer squash, sliced into coins
  • 1 package fresh beet pasta
  • Parmesan cheese

Directions:

  1. Start by preparing your pasta (you’ll want to have this ready to go as soon as your kale is finished!)
  2. To prepare kale: rinse leaves, destuff and rough chop into bite-sized pieces.
  3. Sauté garlic in deep pan with olive oil until it starts to brown.
  4. Add kale, squash, salt and pepper. Sauté for 3-5 minutes or until coated and soft.
  5. Top with parmesan cheese curls and enjoy!
Recipe

Baked Squash Blossoms over Grass-Fed Beef Sofrito

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Baked Squash Blossoms over Grass-Fed Beef Sofrito

  • Servings: 3-4
  • Difficulty: intermediate
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Baked Squash Blossoms

Part 1—The Sofrito

  • 4 garlic cloves, minced
  • 1 sweet onion, diced
  • 2 TBSP olive oil
  • 1 lb ground beef
  • 2 TBSP fresh thyme, chopped
  • 2 TBSP fresh rosemary or savory, chopped
  • 2 TBSP fresh parsley, chopped
  • 8 oz chopped tomatoes or can of diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 cup red wine
  • 1/2 tsp salt

To prepare the sofrito:

  1. Saute garlic in olive oil until browned. Add ground beef, salt and pepper and cook until no longer raw. Set aside.
  2. In a pot, salute onion in olive oil until translucent. Add herbs, tomatoes, tomato paste and heat until a near boil.
  3. Turn down hit to low, add red wine and let simmer while you prepare the squash.

Part 2—The Squash Blossoms

  • 12 fresh zucchini blossoms (keep the baby squash on there if there is one!)
  • 1 cup fresh ricotta
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh parsley
  • Flour (for dusting)
  • 1 egg, lightly beaten
  • ¾ c breadcrumbs

To prepare the squash blossoms:

  1. Preheat the oven to 350F. Line a baking tray with foil or parchment and lightly coat with oil or use oil spray.
  2. Mix ricotta and herbs together, seasoning to taste after mixing.
  3. Spoon ricotta into small ziplog bag and cut the tip off (Think: DIY cake frosting bag)
  4. To stuff the blossoms, make a vertical slit from the base that is wide enough to reach inside and take the stamen out.
  5. Squeeze ricotta into blossom and fold flower over until closed
  6. Coat blossoms/squash in flour.
  7. Dip the blossom in the egg and then into breadcrumbs, covering well.
  8. Place on tray and bake for 15-25 minutes or until crispy baked and crispy

Part 3—The Assembly

  1. Add ground beef to tomato sauce and heat on med-high until hot
  2. Ladle surfeit into wide bowl or deep place
  3. Lay squash blossoms on top of the sofrito and top with parsley.