CSA Challenge: Box #7

8 Sep

Here’s the video for this week. Enjoy! 

Read on for tons of recipe ideas…

Tomato Avocado and Golden Beet Salad
From The Daily Meal

  • ¾ pound golden beets, scrubbed, tops removed
  • 4 medium heirloom tomatoes, cut into ¼-inch wedges   
  • 1 medium avocado, cut into ½-inch cubes   
  • 1 small red onion, cut in half and sliced into thin half moons   
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons red wine vinegar   
  • ¼ teaspoons salt   
  • ¼ teaspoon black pepper
  • 1 tablespoon basil, chopped   
  • 1 tablespoon chives, chopped   

Place a medium-sized saucepan filled with water over high heat and bring to a boil. Add the beets, bring back to a boil then reduce to medium heat. Simmer until the beets pierce easily with the point of a sharp knife, about 25 minutes.

Remove the beets from the pan and place under cold running water until cool enough to handle. Peel the beets with a vegetable peeler and cut into ½-inch wedges. Place the beets in a large salad bowl.

Add the tomato, avocado, onion, oil, vinegar, salt, and pepper to the bowl. Toss well to combine. Sprinkle with the basil and chives, and serve. 


White Bean Chive Cakes on Tomato Slices
from Cooking With my Kid

  • 2 15-oz can organic white beans
  • 1 shallot, finely diced
  • 1 medium carrot, finely grated
  • 1/3 cup yellow cornmeal (more if your mixture seems too wet)
  • 1 tablespoon chopped fresh chives
  • Coarse salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 large heirloom tomatoes, sliced

Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and chives. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Serve with atop tomato slices.

Crab, Watermelon & Avocado Salad
From Cook Shoot Blog

  • 1/4 cup extra virgin olive oil
  • Juice of one medium lemon
  • Meat of one large Dungess Crab (1 1/2 – 2 cups)
  • 1 jalepeno chile, sliced
  • 1/2 tsp. fresh minced garlic
  • 2 tbsp. brown sugar
  • Juice of one lime
  • 2 tbsp. Asian fish sauce
  • 2 tbsp. water
  • Kosher Salt
  • Freshly Ground Pepper
  • 1/4 cup fresh cilantro (coarsely chopped)
  • 1/4 cup fresh mint (coarsely chopped)
  • 1 medium seedless watermelon – cut into rounds (about 2 cups total)
  • 1 large sweet grapefruit – sliced and cut into rounds (use varying sizes)
  • 1 – 2 ripe avocados – scooped into small balls

Mix crab, olive oil, lemon and salt & pepper in bowl and let marinate in refrigerator for at least 20 minutes.

Next, make the dressing.  In a small food processor, combine the chiles, garlic, brown sugar, lime juice and water and pulse until everything is finely chopped and well mixed.  Taste and add salt & pepper as necessary.  Refrigerate until ready to use.

Cut the watermelon into slices approximately 1/2″ thick, then cut into large, medium & small rounds.  Set aside.

Cut grapefruit into very thin slices, then cut into medium rounds.  Set aside.

Using a small melon baller, scoop balls out balls of avocado and set aside with watermelon & grapefruit.

To assemble the salad, arrange the watermelon rounds and grapefruit rounds decoratively on each plate.  Mound crab on top of fruit and then tuck in 4-5 avocado balls around plate.  Pour dressing over crab and then sprinkle cilantro & mint over the top and around plate.

Grilled Watermelon and Fennel Salad
from Patio Daddio BBQ

  • 1 slice Watermelon (about 1″ thick and 12″ in diameter) 
  • 1 bulb Fennel, quartered 
  • 1 medium Red onion 
  • 1/2 cup Feta cheese, crumbled 
  • 1/2 cup Olive oil, extra virgin 
  • 3 Tbsp Parsley, chopped fine 
  • 1 Lemon, halved 
  • 1 Tbsp Honey 
  • 1 Tbsp Balsamic vinegar 
  • 1 tsp Kosher salt 
  • 1 tsp Sugar 
  • 1/2 tsp Black pepper, ground fresh 
  • Canola oil spray 


Quarter the watermelon slice, arrange the wedges in a single layer in a gallon zip-top bag, and freeze for about two hours.

Once the watermelon is frozen, and about 30 minutes before you’re ready to serve, start your grill and prepare for direct cooking over medium-high heat (about 350-400º)

Cut out as much of the core of each fennel quarter as you can while leaving enough to hold the layers together.

Quarter the onion, leaving enough of the ends to keep the layers intact.

Sprinkle the cut end of each lemon half with half of the sugar.

Spray all sides of the onion and fennel lightly with the canola oil.

Grill both sides of the watermelon just long enough to get light grill marks, then remove to a platter and refrigerate.

Grilled Eggplant Subs with Fontina and Tomato Jam
Serves 4, adapted from 
Rachael Ray

  • 1/2 cup olive oil
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 small red onion, chopped
  • 1 lb tomatoes, chopped or a 15-oz can fire-roasted tomatoes
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1 large eggplant, cut into 16 slices
  • salt and pepper
  • 6 oz arugula
  • 1/2 cup basil leaves, torn
  • 8 slices whole wheat Italian bread
  • 4 oz fontina

Pre-heat a grill pan to medium-high or a broiler to high.  In a small saucepan, heat the olive oil over medium high heat.  Add the garlic and rosemary, turn off heat and let steep for 3 minutes.

In a large skillet, combine 1 tbsp of the infused olive oil and the red onion over medium heat and cook until softened, 6-7 minutes.  Add the tomatoes, brown sugar, and vinegar.  Lower the heat and cook until thickened, about 7 minutes.

Brush half the eggplant slices with the infused olive oil and season with salt and pepper.  Grill or broil, flipping once, until tender – about 2-3 minutes per side.  Repeat with the remaining eggplant.

Toss the arugula and the basil together.

On one slice of bread, layer 4 eggplant slices.  Top with a handful of the arugula/basil mix, and one oz of sliced or grated fontina.  Grill or broil to melt the cheese.  Slather a second piece of bread with tomato jam and top the sandwich with it.

Eggplant Bruschetta
from Smitten Kitchen

  • 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
  • 2 tablespoons olive oil plus additional for oiling baking sheet
  • 1/4 teaspoon salt
  • Black pepper
  • 1 teaspoon red wine vinegar
  • 1/4 cup crumbled crumbled feta
  • 1 scallion, thinly sliced
  • 8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
  • 1 small clove garlic, peeled and halved

Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.

Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.

Chicken with Sorrel
from New York Times

  • 2 tablespoons butter or extra virgin olive oil
  • 1 2 1/2- to 3-pound chicken, cut into serving pieces
  • Salt and freshly ground black pepper
  • 1 large or 2 medium onions, peeled and cut into 1/4-inch slices
  • 6 cups 6 cups loosely packed sorrel, about 1/2 pound, trimmed and washed

Put butter in large skillet, preferably nonstick, and turn heat to medium-high. When butter begins to melt, swirl it around pan. When its foam subsides and it begins to brown, add the chicken, skin side down. Cook, rotating pieces after 3 or 4 minutes so they brown evenly. As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well. If necessary, lower heat to medium to prevent burning. Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.

Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes. Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly. Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes. Uncover, add sorrel, stir, and cover again.

Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot, with rice or crusty bread.

Sorrel and Gruyere Souffle

  • ¼ lb sorrel
  • ¾  lb spinach
  • 2 oz butter
  • White/panko breadcrumbs
  • 2 oz flour
  • ½ pint milk
  • Salt and pepper
  • Pinch of cayenne
  • ½ teaspoon Dijon Mustard
  • 2 oz Gruyere cheese
  • 4 eggs
  • 1 Tablespoon Parmesan cheese

 Pre heat oven to 400F

Cook spinach and sorrel 2 minutes in a pan of boiling salted water. Drain well and press between 2 plates to remove all the water.  Chop finely.

Lightly butter a 6-inch Souffle Dish or 4 Individual Ramikins, and then coat the sides with the panko breadcrumbs.

Melt the butter in a saucepan and stir in the flour, add the milk bringing to boil whilst stirring continuously 1 minute to prevent lumping. Remove from heat and stir in salt and pepper, cayenne, mustard, Gruyere, spinach and sorrel.  Allow to cool slightly

Separate the eggs.  Beat yolks and add to mixture.  Whisk whites until stiff and fold in to the mixture gently.

Fill Souffle dish 2/3 full.  Sprinkle Parmesan Cheese on top and Bake for 20 -25 mins.  The Edges should be crisp whilst the center is a little moist but not too wobbly! 

Arugula Salad with Roasted Beets and Carrots
from My Kitchen Addiction

For the roasted beets and carrots:

  • 4 medium beets, peeled and cut into bite-sized pieces
  • 4 medium carrots, peeled and cut into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

To finish the salad:

  • 1 teaspoon Balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Baby arugula (enough for two salad portions)
  • Kosher salt
  • Freshly ground black pepper

Preheat the oven to 400°F.

Toss the beets and carrots with the extra virgin olive oil, and transfer to a baking dish. Spread the vegetables out into a single layer, and season with salt and pepper. Roast for about 45 – 60 minutes, until tender and slightly caramelized.

While the beets and carrots are roasting, whisk together the Balsamic vinegar, red wine vinegar, and olive oil until well combined.

Arrange the arugula on the serving plates, and top with the roasted beets and carrots.  Drizzle with the vinaigrette, and season with salt and pepper.

Quinoa Arugula Pesto Salad
from Oui, Chef Network

  • 1 cup quinoa
  • 4 cups, lightly packed arugula leaves
  • 1/2 cup pine nuts, toasted and divided
  • 1/2 cup freshly grated parmesan cheese
  • 1/3 cup EVOO
  • 2 large cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup roughly chopped kalamata olives
  • kosher salt and fresh ground white pepper to taste

Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 15-20 minutes or until the quinoa opens up revealing its little “pig tail” spiral. Dump the quinoa into a fine mesh strainer to drain off any excess liquid and set aside to cool.

In the meantime, make the arugula pesto by combining the garlic, 1/2 of the pine nuts, 3 cups of the arugula, the parmesan, salt, and lemon juice in a food processor. Pulse a few times, and then with the blade running, drizzle the olive oil into the mixture until the pesto is smooth. Taste for seasoning and adjust if needed with more salt or lemon juice.

Pour the quinoa into a mixing bowl and add the pesto, chopped kalamatas, and the last 1 cup of arugula. Toss until everything is well-coated. Taste once more for seasoning, then arrange on a platter and top with the remaining pine nuts, and a bit of shaved Parmesan.

Watermelon Salad with Feta and Basil
Adapted from Martha Stewart 

  •  1 small or 1/2 large watermelon
  • Fresh lime juice from 1/2 lemon
  • 1/3 cup fresh basil, chopped
  • Salt and pepper
  • 3/4 cup feta cheese, crumbled

Mix all ingredients together.  Serve and enjoy!

Basil & Chocolate Chip, Ricotta Pancakes
from Simply Scratch

  • 1/2 cup Whole Wheat Flour
  • 1/2 cup All Purpose Flour
  • 2 tablespoons Light Brown Sugar
  • 1 Tablespoon Baking Powder
  • A good pinch of Kosher Salt
  • 1 cup Ricotta, {drained if super wet}
  • 3/4 cup Whole Milk
  • 3 tablespoons Unsalted Butter, melted and cooled, plus more for serving
  • 1 whole Egg
  • 1/2 cup Mini Chocolate Chips
  • 2 tablespoons Fresh Basil, chiffonade then chopped {about 10-12 good size leafs}
  • Real Maple Syrup, for serving

Preheat a lightly oiled griddle to 350-375 degrees.

Over a large bowl sift together the first 5 ingredients. In a smaller bowl combine the ricotta, egg, whole milk and melted butter. Add the ricotta mixture to the dry ingredients and stir until combined.

Next, add in the mini chocolate chips and the chopped basil and stir.

Measure out the batter by using a 1/4 cup measure, and pour onto the hot griddle. Using the measuring cup to spread and smooth the pancake batter out a tad.

Flip when golden about 2-3 minutes and repeat.

Serve with lots of butter and real maple syrup.

Roasted Yellow Squash with Parmesan
from More Please By Margie

Roasting for a short time at high heat gives the squash a nice golden color but keeps it from getting too soft. The cheese gives the squash a rich and savory flavor, but you can omit it if you like.

  • 1 medium-large yellow squash 
  • 1 Tablespoon olive oil
  • ¼ cup freshly grated Parmesan
  • pinch salt 
  • freshly ground black pepper to taste

Preheat oven to 450 degrees F. Cover a rimmed baking sheet with foil. Trim off ends from squash. Cut the squash cross-wise into roughly 4-inch long pieces. Slice each piece into about ¾-inch wide spears. Transfer the squash to the baking sheet.

Add the olive oil, Parmesan, and salt to the squash. Toss thoroughly to coat the squash evenly. Add freshly ground black pepper to taste if desired. Roast in the oven for about 18 to 20 minutes until squash are fork tender and golden brown in spots.

Squash Ribbon Salad with Thai Basil and Peanuts
from What Would Cathy Eat

  • 2 medium yellow squash
  • 2 T. chopped scallions
  • 2 T. extra virgin olive oil
  • 2 T. fresh-squeezed lime juice
  • 1/2 t. sugar
  • 1/4 t. salt
  • 1/8 t. freshly ground black pepper
  • 1/4 c. thai basil chiffonade
  • 1/4 c. dry roasted peanuts, left whole if small, chopped if large

Cut the ends off the squash. Using a mandoline, slice it lengthwise into very thin ribbons. (If you don’t have a mandoline, you can use a vegetable peeler.) Place in a serving bowl. In a separate bowl, whisk together the oil, lime juice, sugar, pepper and salt. Pour over the squash and let sit for five minutes. Add the Thai basil and peanuts and stir very gently to combine. Serve at room temperature.

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