Summer Season 2014
Onion and Red Pepper Confit (Food52)
Baked Kale Mac ‘n Cheese (Bon Appétit)
Farfalle with golden beets, beet greens, and nuts (Bon Appétit)
Roasted tomato and eggplant soup (Martha Stewart)
Caldo Verde (Williams Sonoma)
Tomato paste (Saveur)
Marinated eggplant with capers and mint (Smitten Kitchen)
Parsley pesto (Bon Appétit)
Classic gazpacho (Purple Kale Kitchenworks)
Japanese-inspired cucumber salad, recommended by our Coordinator Carrette (Eating Well)
Tomato seed dressing (Purple Kale Kitchenworks)
Cucumber peel kimchi (Purple Kale Kitchenworks)
Cucumber water (Martha Stewart)
Simple grilled scallions (Gourmet Magazine, Epicurious)
Scallion pancakes, a Taiwanese street food (Mandy at Food52)
Baby Bok Choy in Sesame Vinaigarette, recommended by our Member Melissa (The Cozy Apron)
October 13, 2010
Recipe Roundup, Week 18
Celebrate the cold weather with soup!
October 6, 2010
Recipe Roundup, Week 17
- Preserve all those peppers in a fiery hot sauce recipe that gets rave reviews on allrecipes.com.
- This is one of my favorite ways to prepare broccoli, with or without the shrimp.
- Avoocado-tomatillo sauce only takes 15 minutes to prepare and would be great on top of tacos or a bowl of black beans.
- Stumped for something new to do with your parsley? Neshani suggests parsley oil over on the recipes forum…
- OR use it in place of thyme in this endlessly customizable roasted root vegetable and wheatberry salad.
- I made this warm butternut squash and chickpea salad a few weeks ago and it was delicious. More detailed post to come!
- August 26th, 2010
Recipe Roundup, Week 11
- Looking for picnic recipes for this Saturday’s CSA Potluck?? Check out Mark Bittman’s article: 101 Picnic Dishes to Make in 20 Minutes.
- Three ingredients: serrano peppers, vinegar and salt. These Tangy Salted Green Chiles could not be simpler.
- Blogger Jessica shares an Asian-inspired side dish of Eggplant in Oyster Sauce.
- This Lemongrass and Cilantro Sauce would be great over steamed or grilled fish or even tofu.
- Fresh Corn Casserole makes use of the starchy liquid you get when you scrape fresh corn from the cob to delicious effect.
- If you’re a mustard junkie you’ll love these low fat Mustard Roasted Potatoes.
- Defy the cold rainy weather we’ve been having lately with Rustic Cabbage Potato Soup!
- Tomatoes, parsley, and mint, oh my! Use up those herbs in a picnic-friend Tabbouleh Salad. Tip: If you don’t have bulghur, try couscous.
- August 18th, 2010
Recipe Roundup, Week 10
- Italian Sausage with Green Peppers and Potatoes is a savory one-pan dish that can be prepped ahead of time.
- Grill these Stuffed Green Peppers for a main or side – if you’re feeling adventurous, follow homesicktexan’s suggestion and useserrano peppers for an appetizer with a fiery kick.
- Cookthink offers up this recipe for Spicy Indian Eggplant Stew with cilantro and green chiles, along with handy guides on cubing, slicing, and salting eggplant.
- Spice up your corn routine with Maque Choux, a Cajun dish similar to succotash.
- The LA Times suggests serving this vibrant Avocado-Tomatillo sauce with serrano peppers over crabcakes, but it would be equally phenomenal over a homey bowl of black beans and rice.
- A tomato fiend (JT) tipped me off about this smokey Fire Roasted Salsa.
- Get the lowdown on the many health benefits of lemongrass here, along with instructions for Lemongrass Herbal Tea.
- Share your favorite CSA recipes with the community on the
- August 11th, 2010
Recipe Roundup, Week 9
- Baba Ganoush helps one blogger get over her FOE (Fear Of Eggplant)
- Simple, yet elegant, Eggplant Tomato Appetizers are a lighter take on Eggplant Parmesan
- What this Eggplant Pasta Sauce may lack in looks it makes up for tenfold with flavor
- This Cucumber Salad is lightning fast to prepare and picnic-safe
- More method than recipe, this Garlicky Kale can be adapted to whatever leafy greens you have on hand, e.g., chard, spinach, beet greens
- These Fresh Herb Quesadillas from our weekend cooking blog would be EVEN BETTER with some sliced Roasted Green Peppers tucked inside the melty cheese!
- August 4th, 2010
Recipe Roundup, Week 8
- Community Chef Emily and lovely assistant Delissa made Potato Corn Cakes at this week’s cooking demonstration.
- New to cooking with cabbage? Try adapting member Lorin’s Kale and Potato recipe by substituting cabbage for kale. Guaranteed deliciousness.
- Blogger Amy makes Leek Dumplings as part of a traditional Afghan dish, aushak.
- Francis Lam provides a No-Fail Salad Formula to help you out of your salad rut.
- Don’t be intimidated by making risotto (the creamy luxurious rice dish) at home. All it takes is a little time and some patient stirring. Beet Greens and Leeks Risotto and Sweet Corn Risotto.
- Culinary artist and CSA member Brandon Maya Johnson posts 6 Recipe Ideas for your CSA Harvest over at Nostrand Park.
- And last but not least, Five Ways to Use Beets – includes a surprising dessert option (courtesy of Neshani), and Peach and Roasted Beet Salad – great for members with a fruit share (courtesy of chauge). These were taken from the CSA Recipe Forum, which we encourage you to read, comment, and contribute to!
- July 28th, 2010
Shredded Veggie Pancakes
courtesy of Emily Nickerson via Cathy Erway’s blog, Not Eating Out in NY
makes about 6-7 “silver dollar” size pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour (note: you could also use 1 cup all-purpose flour and skip the whole wheat flour – Emily)
1 1/4 cups carbonated water (seltzer)
1/2 tsp salt
dash of white pepper
2 large scallions, chopped to 2-3 inch pieces
1 cup shredded vegetables (carrots, cabbage, beets, etc.)
3-4 tablespoons vegetable oil
Whisk flours together in a large bowl. Whisk in the egg and seltzer until there are no lumps. Add the salt, pepper, and the vegetables and stir.
Coat a large frying pan with oil. Heat over medium high. Ladle batter onto pan (you can do about 2 pancakes at a time). After 2-3 minutes, lift pancakes with the spatula to check the bottoms. When the bottoms are cooked through but with the top still liquid, flip the pancakes and cook for 2-3 minutes more. Remove from pan and begin working on the next batch, repeating the process until your batter is used up. You may need to add more oil to coat the pan as you go. Serve with a side of soy sauce and vinegar mixture, or hot sauce.
- July 16, 2010
Ideals for Lemongrass
courtesy of Emily Nickerson
I have never cooked with lemongrass but I’m so excited to try it out! I scoured the internet for some info. According to “Cooking with Amy” blogger Amy’s post entitled “All About Lemongrass,” except for the tender innermost stalks near the base, lemongrass tends to be tough, though full of flavor. She suggests using a sharp, heavy knife to cut the tough stalks, and adding it to marinades, rubs, broths, or when steaming fish. In the same post, Amy also includes recipes for a simple syrup and and infused oil made with lemongrass. You can read the entire post here.
Here are some additional ideas from the web. If you have a wonderful lemongrass dish, please be sure to share it with us on the CSA Forum recipes section.
- October 6th, 2010
Recipe Roundup, Week 17
- And for you canners/preservers out there, I saw this a few weeks ago: Strawberry-Lemon Grass Jam, yum!
- July 6th, 2010
Fried Squash Blossoms
Courtesy of Maia Raposo, via Spinach Tiger blog
Not sure what to do with your squash blossoms? I love them fried, with a dipping sauce. You can also stuff them with cheese, and make them really indulgent! Mix together some goat or cream cheese, add your favorite herbs, and some garlic. Put that mixture in a ziploc bag and cut a small tip off the side. Fill the insides of the blossoms with the cheese, and fry according to the recipe below.
Recipe (adapted from Marcella Hazan’s Essentials of Classical Italian Cooking)
1 dozen zucchini blossoms
2/3 cups flour
1 cup water
Wash blossoms in cold water. Gently dry. Cut stems to one inch. I allowed the babies (female blossoms) to remain in tact, and dipped those also. I sifted the flour into the water and whisked the batter to a thick consistency of sour cream as recommended.
Heat oil in a pan 3/4” high on medium heat. Holding stem, dip blossom into batter.
CAREFULLY, place squash blossoms into pan, not crowding. Have a lid on hand in case of splattering. Each time you place a new blossom or turn over, grease is likely to splatter.
Caution: You are putting a water-based slurry into oil. Oil does not like water, and it will react, so have a lid in your hand, until the oil calms down. There will also be a reaction when you turn them over.
Turn over when golden brown. Drain on paper towel. Season with salt.
For a delicious spicy dipping sauce, try out the following recipe:
1/2 teaspoon dried chipotle powder
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly slice, separated
1 garlic clove, crushed
Mix all together and serve.
- July 6th, 2010
Courtesy of Maia Raposo, via the NY Times
This is a great recipe for zucchini pasta, but you don’t even need to make it so complicated. I love ribbons of raw zucchini, tossed with garlic, herbs (basil, cilantro, or parsley works great), and salt and pepper. Great as a side dish, or a light meal!
2 pounds zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup fresh tomato sauce (optional)
1/4 cup freshly grated Parmesan, for serving (more to taste)
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
Yield: Serves four
Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.
- June 29, 2010
Courtesy of Emily Nickerson via the NY Times
A salsa verde is a great way to use up your herbs and spice up just about any steamed or roasted vegetable, as well as meat, poultry, or fish. I love it on boiled and smashed new potatoes. The recipe below is taken from the New York Times and is very flexible. Use one type of herb or a mixture of whatever you have left in the fridge.
A few tips before you begin: Be sure to use a good sharp knife when cutting herbs so as not to bruise the delicate leaves. When zesting the lemon, zest only the outermost yellow part of the peel – avoid the white pith, which is bitter. Allow time for the sauce to sit before consuming so the flavors can develop.
Makes 2/3 Cup
Herbs of Choice:
parsley, basil, chives, chervil, tarragon, cilantro, sorrel, marjoram, savory, thyme, mint, rosemary
Combine in a small bowl:
- 1/3 cup coarsely chopped parsley (leaves and thin stems only) or use another herb or combination of herbs from the list above, to replace part or all of the parsley
- Grated zest of 1 lemon
- 1 small garlic clove, chopped very fine or pounded into a purée
- 1 tablespoon capers, rinsed, drained, and coarsely chopped
- 1/2 teaspoon salt
- Fresh-ground black pepper to taste
- 1/2 cup olive oil
Mix well and salt to taste. Let the sauce sit for 30 mins – 1 hour to give the flavors time to blend and mellow.
To store, cover tightly and refrigerate for up to 5 days.
- Add a chopped salt-packed anchovy fillet, chopped shallot, or chopped hard-cooked egg, or all three.
- Just before serving, add a splash of lemon juice or vinegar for added zest. (The acid will cause the herbs to discolor if you add them any earlier.)
- Add a seeded and finely chopped jalapeno, skip the capers, and swap lime for lemon, to add kick to a cilantro-based salsa verde. I’ve heard this is amazing when served over roasted cauliflower!
- October 6, 2010