shallots

CSA members, Newsletters, Recipe

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

Purple Daikon Phad Thai


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  • 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

Stuffed Patty Pan Squash


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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.