In the box this week:
chinese winter radish
hard winter squash
Recipes to try with the CSA ingredients you can use in them:
Roasted Squash and Arugula Salad with Pecans, Bacon, and Goat Cheese
from the kitchen
uses squash, onion and arugula
serves 6 to 8
1/2 cup pecans
neutral oil such as canola
flaky sea salt such as Maldon
1-2 pound butternut squash
1/2 pound of applewood smoked bacon
1/2 cup slivered shallots
3 tablespoons sherry vinegar
7-ounce bag arugula
several sprigs fresh thyme
8-ounce package goat’s cheese
- Preheat oven to 375°F.
- Toss the pecans with a little canola oil and sea salt, and roast until fragrant, about 7 to 10 minutes.
- Meanwhile, peel and seed the squash and cut into 1/2-inch cubes. Toss with a little canola oil on two baking sheets (do not crowd) and sprinkle with more of the sea salt. When the pecans are done, remove from the oven, raise the temperature to 425°F and roast the squash until it’s soft and the edges are deep brown.
- While the squash roasts, cut the bacon into 1-inch pieces and fry it up in a large skillet. You may need to do this in two batches, pouring off the fat (be sure to save it!) in-between. Drain the bacon on paper towels or on a brown paper bag.
- Keep the pan hot and make sure there are about 6 tablespoons of bacon fat in the pan. Add the shallots and saute over medium heat until they soften. Turn off the heat and add the vinegar. Swirl to combine. Add a few turns of the pepper mill’s worth of fresh black pepper.
- The salad can be served now, with the ingredients still warm, or at room temperature. To assemble: In a large bowl, toss the dressing with the squash and bacon. Add several large handfuls of the arugula. Strip about three or four sprigs of thyme leaves into the bowl and add the pecans (which should be broken into pieces if they’re not already.) Toss gently. Dot with the goat cheese (you may not need all of it) and serve.
2 pounds Swiss chard, stem ends trimmed
¼ cup raw hulled pumpkin seeds
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
½ teaspoon sea salt
½ cup golden raisins
1 tablespoon fresh lemon juice
- Place the chard on yoru cutting board. Use a sharp knife to cut out the colorful stems from the leaves. Slice the stems crosswise into ¼-inch pieces and place them in a bowl. Working in batches, stack the greens, roll them into a thick cigar shape and slice them crosswise into ¼-inch-wide ribbons.
- Toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until fragrant, toasty-brown, and plump, 3-4 minutes. Transfer to a small plate to cool and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until it begins to soften, 3-4 minutes. Stir in the chard stems and cook until they’re starting to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about 4 minutes longer. Stir in the raisins and turn off the heat. Sprinkle with the lemon juice and turn the greens out onto a serving platter. Sprinkle the pumpkin seeds over the top and serve.
Three Cheese Tomato Tart
from the kitchn
2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
3 tablespoons light mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped basil
Freshly grated Parmesan cheese, to taste
Kosher salt and freshly ground black pepper
- Preheat oven to 400°.
- Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.
- Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.
- Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.
- Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.
For the eggplant:
2 large and long eggplants
1/3 cup olive oil
1 ½ teaspoons lemon thyme leaves, plus a few whole sprigs to garnish
Maldon sea salt and black pepper
1 teaspoon za’atar
For the buttermilk:
9 tablespoons buttermilk
½ cup Greek yogurt
1 ½ tablespoons olive oil, plus a drizzle to finish
1 small garlic clove, crushed
Pinch of salt
For the eggplant:
- Preheat the oven to 400 degrees. Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don’t eat it). Use a small sharp knife to make 3 or 4 parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
- Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil — keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35-40 minutes, at which point the flesh should be soft, flavorful, and nicely browned. Remove from the oven and allow to cool down completely.
- While the eggplants are in the oven, cut the pomegranate in half horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
For the buttermilk:
- Whisk together all of the ingredients. Taste for seasoning and then keep cold until needed.
- To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.
Two Pepper Bruschetta
from Taste of Home
uses sweet pepper, tomato, onion
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped green pepper
2 tablespoons seeded chopped tomato
1 tablespoon Italian salad dressing
1 ¼ teaspoons chopped green onion
¾ teaspoon minced fresh basil or ¼ teaspoon dried basil
2 slices French bread (1-inch thick)
2 teaspoons grated Parmesan cheese
- In a small bowl, toss the first 6 ingredients. Place bread on an ungreased baking sheet; broil 4-6 inches from heat for 2-3 minutes. Turn over; top with pepper mixture and sprinkle with Parmesan cheese. Broil 2-3 minutes longer or until heated through.
1-3 (or more!) jalapeños
2 cups cooked chickpeas or 1 15-ounce can chickpeas
3-4 tablespoons lime juice
2 cloves garlic, roughly chopped
2 tablespoons tahini (or substitute extra-virgin olive oil)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro (optional)
Pita wedges or tortilla chips for serving
- Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.
- When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired.
- Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth.
- Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.)
- Garnish with minced cilantro and serve with pita wedges or tortilla chips.
1 bunch turnip greens, washed and stemmed
1 tablespoon olive oil
4 links andouille sausage, sliced into 1/2″ disks
Salt and pepper to taste (about 1/2 teaspoon each)
1 tablespoon fresh lemon juice
- In a large sauté pan over medium-high heat, warm the olive oil, add the andouille sausage. Sauté for about 8-10 minutes until the sausage is cooked through.
- When the andouille is done, toss in the turnip greens. To the greens, add the salt & pepper and the lemon juice. When the greens are softened, about another 10 minutes, they’re done.
Quick Pickled Turnips
from Tigress in a Pickle
uses turnips, radishes, jalapeno
1 1/4 pounds of radishes and white turnips, washed and quartered
1 1/2 teaspoons sea salt
1 cup rice vinegar
1 cup water
2 tablespoons sugar
4 garlic cloves, chopped
1 tablespoon fresh lemon zest
1 teaspoon whole allspice, lightly crushed
1 inch slice of ginger, peeled and chopped
1 whole dried hot chile, crushed, or one teaspoon chile flakes
1 quart Mason jar
- Place quartered turnips and radishes in a bowl and sprinkle with salt. (If using jicama or kholrabi, peel first and cut into 1 X 1/4 inch pieces. If using carrots, cut into 1 X 1/4 inch and blanch for two minutes before salting). Let sit for one hour. Drain and place in jar.
- Add all other ingredients to a small saucepan and bring to the boil. Pour directly into Mason jar. Cap jar and let stand at room temperature until cool. Refrigerate. They will be ready to eat in three days.
2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
- Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
- Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
- Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.
For the tomatillo sauce:
1 1/4 pounds tomatillos, husked
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced
- ook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Kalamata Olive and Parsley Potato Salad
from the kitchn
uses parsley, potatoes, onion
3 pounds new or fingerling potatoes, scrubbed
12 ounce jar pitted Kalamata olives
4 large shallots, peeled and thinly sliced
1/3 cup olive oil
Zest and juice of 1 lemon
2 teaspoons coarse salt
Freshly ground black pepper
Small handful flat parsley, finely chopped
- Bring a 4-quart (or larger) pot of water to boil over high heat. Stir in at least 1 tablespoon salt. Add the potatoes and bring back to a boil. Turn the heat down and simmer the potatoes for 12 to 15 minutes, or until they can be easily pierced with a fork. Drain the potatoes and set aside to cool for a few minutes while you make the dressing.
- Cut the olives in half lengthwise (make sure to reserve their brine) and mix with the shallots in a large bowl. Whisk together the olive oil, lemon juice, and about 1/4 cup of the olive brine.
- Quickly cut the potatoes into quarters. They should still be hot, so work carefully and quickly! Toss the potato quarters with the shallots and olives. Pour the dressing over, and toss with the lemon zest, salt, pepper, and parsley until well-combined.
- Cover and refrigerate for several hours before serving.
1/2 cup feta cheese, crumbled
1/2 cup Italian parsley, chopped
Salt and pepper
Knob of butter
4 cloves of garlic, slivered
- Preheat your broiler. Beat the eggs well with a little salt and pepper and stir in the feta and parsley. Melt the butter in a medium skillet with an oven-proof handle. As the butter is melting, drizzle in just a little olive oil. Cook the garlic slowly over medium heat until soft and golden.
- Turn the heat to medium high and pour in the eggs. Cook for about four minutes, or until the bottom is set.
- Put in the oven and broil for another four minutes or until set through and lightly browned on top. Serve immediately.
2 to 3 pounds zucchini, a.k.a. 1 ginormous zucchini or several medium-sized ones
1/2 cup walnuts
1 pound sausage
1 onion, diced
8 oz mushrooms, diced
3-4 cloves garlic, minced
2 tablespoons minced sage
1 cup shredded pecorino cheese, divided
- Pre-heat the oven to 375° F. Find a rimmed baking dish large enough to fit your zucchini halves. I ended up using a turkey roasting pan.
- Cut the zucchini in half lengthwise and scoop out the seeds. Leave an inch or so of zucchini. Set the zucchini in the baking pan cut-side up and seasoning it with olive oil, salt, and pepper. Pour a quarter inch of boiling water into the pan, cover with foil, and bake for 10 minutes, just until the zucchini is no longer raw. Set aside to cool enough to handle.
- Spread the walnuts on a baking sheet and roast them alongside the zucchini for 5-10 minutes, until fragrant. Chop into small pieces and set aside.
- Leave the oven on and set at 375°F.
- Heat a large skillet over medium-high heat. Brown the sausage, breaking it up into medium-sized bits as you go. Transfer to a bowl and drain off all but a teaspoon of the grease. Add the onions to the pan with a good pinch of salt, and cook until soft and golden. Add the mushrooms and another pinch of salt. Cook together until the mushrooms have turned golden and any moisture they released has evaporated. Stir in the garlic and sage. Cook for about thirty seconds until fragrant.
- Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl. Taste and add more salt or other seasonings to taste. Beat the eggs together. Stir the eggs and 3/4 cup of the pecorino into the stuffing mixture.
- Pat the zucchini dry and fill the cavity with the stuffing. Go ahead and really pack the filling in there before mounding it on top. This will help it hold together when you slice the zucchini later.
- Drain the liquid from the baking pan, rub it with a little butter or olive oil, and place the stuffed zucchini back inside. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.
- Allow the zucchini to cool slightly. Slice into portions and serve. Leftovers will keep refrigerated for one week.
4 pounds butternut squash (about 2 medium squash)
8-10 sage leaves; chopped
2 Tablespoons unsalted butter
salt and pepper
2 Tablespoons olive oil
1 large shallot; minced
4 cups reduced sodium chicken stock
1 cup apple cider
1 Tablespoon dark brown sugar
2-4 dashes Worcestershire sauce
1/6 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes; or more to taste
1/6 cup heavy cream
1 large apple; finely diced
- Preheat oven to 425 F. Halve each butternut squash and scoop out the seeds. Sprinkle with sage, salt and pepper. Dot with butter. Roast 45-1 hour until the squash is tender. Remove from oven, allow to cool slightly, then scoop out flesh.
- Heat olive oil in a large sauce pot. Add in shallot and sauté over medium-low heat until tender, about 5 minutes. Add in scooped out butternut squash, chicken stock, apple cider, brown sugar, Worcestershire, nutmeg and red pepper flakes. Season with salt and pepper to taste. Bring to a simmer and cook 30 minutes.
- Puree in a blender or with an immersion blender. Return to pot, taste and adjust seasonings. At the last minute, stir in heavy cream and serve garnished with diced apple.
3 oranges or other citrus, peeled, sliced, and seeded
1 small onion, thinly sliced
6 black olives
1/4 teaspoon cumin seeds, toasted and crushed
Small bunch of fresh mint leaves
1 tablespoon extra virgin olive oil
- Arrange the orange and lemon slices on a plate. Top with the onion slices, olives, mint, and cumin. Drizzle with olive oil and sprinkle with salt.
- Serve immediately or let it sit for a little while for the flavors to combine.
1 medium butternut squash (or other hard winter squash), peeled and cut into 1-inch chunks
3/4 cup uncooked cous cous
1 cup water
1 onion, diced
4-5 tablespoons white wine vinegar
2 tablespoons olive oil
Zest of one orange
1/2 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1-3 teaspoons salt–to taste
1 can garbanzo beans–drained
1/2 cup dried cranberries
2 oz goat cheese (if desired)
1/2 cup walnuts-coarsely chopped (if desired)
- Pre-heat oven to 400 degrees F. Toss squash with a bit of olive oil and spread on a baking sheet. Roast squash, stirring occasionally, until tender – -about 30 minutes. Allow to cool before combining with other ingredients.
- Heat water in sauce pan to boiling. Add cous cous and stir. Remove pan from heat, cover with a lid, and let sit for about 15 minutes until the cous cous has absorbed all the water. Fluff with a fork and set aside.
- Saute onion in a skillet over medium-high heat until translucent. Set aside and allow to cool.
- In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.
- In a large bowl, combine squash, cous cous, onions, garbanzo beans, and cranberries. Pour on the vinegar-oil dressing and stir to combine. Taste to check seasoning and add salt if needed.
- If including, crumble the goat cheese into chunks and gently fold into the salad. (Note: Make sure the salad is room temperature at this point or the goat cheese will melt.)
- Top each serving with a sprinkle of walnuts and enjoy. This salad can be served room temperature or cold.