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CSA members, Newsletters, Recipe

Squash Blossom Frittata

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Squash Blossom Frittata
  • Servings: 4
  • Difficulty: easy
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Squash Blossom Frittata

Ingredients:

  • 8 eggs
  • 2 TBSP milk (or other dairy substitute)
  • Squash blossoms (8-10)
  • 2 spring onions or spring shallots (bulb and stems, thinly sliced)
  • 1-2 TBSP butter
  • 1/4 cup feta cheese crumbles
  • Salt and pepper to taste

Directions:

  1. Thinly slice spring onions. Sauté in pan with butter for 3-5 minutes until softened.
  2. Spread onions in button of pie pan.
  3. Whisk eggs milk and feta together. Pour into pie pan over onions.
  4. Gently arrange and press squash blossoms over the eggs (see photo above).
  5. Bake for 15-20 minutes until eggs are fluffy and set. Let sit a few minutes before serving.
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

Ancho-Roasted Squash Tacos

By No Comments

Ingredients:

  • Red kuri squash, peeled and cubed
  • 1 large tomato (or equivalent), cubed
  • 1 sweet onion
  • Olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 ancho peppers, cubed
  • 1 teaspoon fine sea salt ground cinnamon, a good pinch
  • Mizuna, rinsed
  • Cotija cheese (optional)
  • 8 -12 corn tortillas, warmed

Directions:

  1. To prepare the squash: Cut in half and scoop out seeds. Next, cut into melon-style wedges. Once a more manageable size, use a potato peeler or paring knife, peel away the skin. Once cleaned, chop into cubes and toss with olive oil, salt and pepper. Bake at 400-degrees for 10-15 minutes until al dente.
  2. To prepare the rest of the taco filling: Cube or dice the pepper and onion. Sauté in pan with herbs and oil. Once done, mix with finished squash.
  3. To prepare tacos: Warm up taco shells. Fill with squash and pepper mix. Top with cheese, tomatoes and mizuna!
Recipe

Lentil + Purslane Soup

By No Comments

We got this recipe straight from a woman we met who is from Turkey, so you know this dish is going to be good 🙂

Ingredients:

  • 1 large onion
  • 1-2 large tomatoes (or stewed tomatoes if you’re making this in the winter)
  • Stock (chicken or vegetable)
  • Green lentil
  • 1 bunch purslane
  • (Optional) Red pepper flake
  • (Optional) Freshly squeezed lemon juice

Directions:

  1. Chop the onion and tomato and sauté together in a large pan until browned
  2. Add broth and lentils and cook to the package’s instructions
  3. Right before serving, add in the chopped purslane and simmer for 1-2 minutes
  4. Top with red pepper flakes and lemon juice and serve!
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