tomato

CSA members, Recipe

Ancho-Roasted Squash Tacos

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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

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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
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
  • Âľ 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.