Saturday, November 9, 2013

RECIPE: Hot and Sauerkraut Soup

Difficulty level: Intermediate

1 cup apple cider vinegar
2 TB honey
salt, pepper
1 TB sriracha
1 TB minced garlic
3-4 cups chicken stock

Take half a cabbage (red or savoy) and boil it until soft (1-2 hours) and then discard the water.  Allow it to cool so you can chop up the cabbage, then cook the cabbage again with salt, pepper, almost a cup of apple cider vinegar, a cup of water, 2 TB honey, until the vinegar is reduced and the cabbage tastes of acid.

Add the sauerkraut, sriracha and garlic to chicken stock.  Sett aside some extra chicken stock in case this recipe is too hot or too sour for you, and adjusting accordingly.
But to me, this is a delicious fusion of Chinese, German and heat.
Submitted by Adrienne Mishkin

RECIPE: Millet and Greens Gratin

Difficulty Level: Intermediate

1 generous bunch dark greens

Salt to taste

2 tablespoons extra virgin olive oil

1/2 medium onion, finely chopped

2 large garlic cloves, minced

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh basil

2 eggs plus 1 egg yolk

1/2 cup low-fat milk

1 to 1 1/4 cups cooked millet

3 ounces Gruyère cheese, grated (3/4 cup)

1. Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.

2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.

3. In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.

4. Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.

Submitted by Erin Hotchkiss

RECIPE: Butternut Squash Sage Soup

Difficulty level: Intermediate (easy if you omit the garnish of seeds and fried sage)


Olive oil

1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved

Ground cumin

Ground coriander

9-10 whole fresh sage leaves

1 shallot, minced

1 teaspoon Madras-style curry powder

2-3 fresh sage leaves, minced

1 garlic clove, minced

3 cups veggie stock


1/4 cup heavy cream, plus more for garnish


1. Preheat the oven to 400 F degrees. Rub the butternut squash with olive oil and place it face side down on a parchment-lined baking sheet. Roast the butternut squash for 30-35 minutes, until it's tender with a fork. Remove and set aside until it's cool enough to handle.

2. Meanwhile, let's make the garnish. Rinse out the seeds, discarding any pulp. Sprinkle the seeds with a pinch of cumin, pinch of ground coriander and a pinch of salt. In a small skillet, add a teaspoon of olive oil. When hot, add the seeds, toasting them on both sides, about 2-3 minutes. Remove them with a slotted spoon and set aside.

3. To the same skillet, heat a tablespoon of olive oil until hot. Add sage leaves and fry until the leaves are crispy and the edges are lightly browned, about 1-2 minutes. Remove with a slotted spoon and set aside.

4. To a stock pot, placed over medium heat, add a tablespoon of olive oil. Add the minced shallot and cook until translucent, about 3-5 minutes. Add the spices: 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, Madras-style curry powder, minced sage leaves and minced garlic clove. Cook until the spices and garlic are fragrant, about 1 minute. Scoop out the butternut squash flesh and add it to the pot, along with the veggie stock. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes. In batches, carefully transfer the soup to a blender and pulse until very smooth.
Transfer the soup back to the pot and salt to taste. I added about 3/4 teaspoon. Stir in the heavy cream and heat until warm. Divide the soup between bowls and garnish with butternut squash seeds and fried sage leaves.
Submitted by Sarah Marder

RECIPE: Cauliflower Puree

Difficulty level: Easy

Greek yogurt
Salt and pepper
Onion flakes

Boil cauliflower for 90 minutes in water, until it is super soft. Allow to cool.

In a blender, add the half cauliflower head, broken up with your hands, 1 cup water, and 1/2 cup full-fat Greek yogurt, plus 1 tsp each salt, pepper, and onion flakes. Blend until fully smooth, then put back on the heat to let a little bit of the water evaporate and to bring to temperature. This is a delicious, smooth and creamy side dish, and nice and hot to welcome in the cold weather.
Submitted by Adrienne Mishkin


Difficulty Level: Easy

A great and easy way to use LOTS of CSA veggies...


Sweet peppers
Curry powder
Greek yogurt
Chop onions and garlic with a few tablespoons of curry powder (adjust to your spice preference, I like a lot) and let those cook with just a little bit of oil, then add in potatoes and turnips, coarsely chopped, and cover while you chop the rest of the veggies, then add those in and stir together, and allow to cook for about 30-45 minutes or until everything is soft.

Taste and add salt until to your satisfaction, turn off the heat and add 2 TB of butter, stir in and serve with a big dollop of Greek yogurt.  Enjoy!

Submitted by Adrienne Mishkin

RECIPE: Mustard Roasted Potatoes

Difficulty level: Easy


Nonstick vegetable oil spray

1/2 cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon finely grated lemon peel

1 teaspoon coarse kosher salt

3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges 

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Submitted by Sarah Marder

RECIPE: Winter Squash Butter

Difficulty level: Intermediate
Makes 4 small jars 

·                       2 cups roasted squash
·                       1/2 cup brown or demerara sugar
·                       2 teaspoons spice blend of choice (see recipes for spice blends below)
·                       1/2 teaspoon lemon juice
·                       4 tablespoons apple cider (can substitute water)
  1. (If you haven't yet roasted your squash, preheat the oven to 450 degrees Fahrenheit, cut your winter squash of choice in half, remove the seeds and stringy bits, drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.)
  2. Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup.
  3. In a food processor, combine all other ingredients and process until smooth.
  4. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
  5. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks. (Please note that you can not safely can the squash butter.)
Cardamom-clove-star anise spice blend

·                       1 teaspoon whole cloves
·                       1 teaspoon cardamom seeds
·                       1 small piece of a star anise pod
·                       1 tablespoon ground cinnamon
  1. In a mortar and pestle or in a spice grinder, pulverize the cloves, cardamom seeds, and star anise pod. Mix with ground cinnamon.

Saturday, November 2, 2013

RECIPE: EASY Homemade Apple Sauce, Two Ways

Difficulty Level: EASY

1. Homemade Apple Sauce made on the stove

  • About 2 pounds of any variety of apples (I prefer to combine different kinds) peeled, cored, and diced into small chunks
  • A splash of apple juice or apple cider (optional)
  • Cinnamon, more or less to taste
Preparation Instructions:

Combine all ingredients in a large pot, including about 1/4 cup water.  You don't want to cover the apples with liquid completely.  Cook over medium-high heat, stirring occasionally, for about 10 minutes, then reduce heat to low (it should reduce by about half).

If you like your apple sauce chunky, just stir and mash with a spoon.  If you prefer apple sauce to be smooth, take the apple sauce off the stove and puree in a food processor or blender until smooth.

Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes, or any place where applesauce is needed.  It's particularly tasty mixed in with oatmeal!

Submitted by Laura Grund

2. Oven Roasted Apple Sauce 
see my Instagram


•3 lbs mixed apples (I used Jonagold, Honeycrisp, Golden Delicious, and Gala)
•1/4 cup water
•1 tablespoon packed brown sugar
•pinch of salt
•1/2 teaspoons ground cinnamon
•1/8 teaspoon freshly grated nutmeg
•pinch of ground cloves

Preheat oven to 425 degrees.  Peel, core and cut apples into eighths. In a large mixing bowl, combine the apples, water, brown sugar, salt, and spices and mix well.  Place mixture in a 9 x 13 baking dish. Roast apples until they are very soft (30 to 40 minutes).  Remove from oven and let cool slightly then process to desired consistency in a food processor (or with a potato masher). 

Serve warm, chilled, or at room temperature.  This applesauce should be refrigerated in an airtight container and used within 5 days. Great with roast pork loin.
Submitted by Erin Hotchkiss

RECIPE: Eggplant with Chunky Tomato Sauce

Difficulty Level: Intermediate

Note: Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

servings: 4

6 tomatoes

1 to 2 cloves garlic, thinly sliced

1 tablespoon olive oil

1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried

Salt and freshly ground black pepper

4 small eggplants, (about 3 to 4 ounces each)

1 cup ricotta cheese


1. Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.

2. While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.

3. Drain eggplants, and place one on each of four plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

RECIPE: Bread Crumb Potatoes

Difficulty Level: EASY 

◾3 pounds potatoes

◾1 medium onion, coarsely cubed

◾2 cloves garlic, sliced thin

◾ juice of 1 lemon

◾olive oil

◾a few sprigs of fresh rosemary or thyme (or dried)

◾1 tablespoon salt

◾ black pepper

◾1/2 cup grated Parmesan cheese

◾1/2 cups bread crumbs, plus another 1/2 cup reserved for sprinkling


1.Preheat oven to 450F, wash potatoes (leaving skin on) and cut into uniform size cubes or wedges.

2.Place cut up potatoes and all ingredients into a large bowl and toss well until everything is evenly coated.

3.Spread the potatoes onto a parchment lined baking sheet, sprinkle with 1/2 cup reserved bread crumbs and bake at 450F for 30-40 minutes, flipping halfway with spatula (careful not to knock the crumb crust off), till crispy and golden brown. This can also be done in a roasting pan on the barbecue.
Submitted by Sarah Marder

Thursday, October 24, 2013

RECIPE: Apple Crostata

Difficulty Level: Intermediate

Serves 6 to 8

Ingredients for crust:

•1.5 cups all-purpose flour

•3 tablespoons sugar

• 3/4 tablespoon kosher salt

•12 tablespoons (1.5 sticks) chilled unsalted butter, cut into 1/2-inch cubes

•3 tablespoons (or more) ice water

Ingredients for filling:

3 to 4 apples, peeled, cored, quarters, and thinly sliced, about 3 cups (I like Granny Smith)

• 1/4 cup sugar

•2 tablespoons all-purpose flour

•1/2 teaspoon ground cinnamon

•1/2 teaspoon sea salt

• 1/2 teaspoon finely grated lemon zest

•1/4 cup (1/2 stick) chilled, unsalted butter, cut into 1/2-inch cubes

•1/2 cup coarsely grated aged Gouda cheese

To make the crust:

1.Blend the flour, sugar, and salt in a food processor. Add the butter and pulse using on/off turns until the mixture resembles coarse meal. Add 3 tablespoons ice water through the feed tube and blend just until moist clumps form, adding more ice water by teaspoonfuls if the dough is dry. Dough can be prepared 1 day ahead. Keep refrigerated. (Chill dough for 10 minutes before rolling.)

2.Using floured hands or a rolling pin, push out the dough disk on lightly floured parchment paper, forming a 12-inch round. Transfer the parchment paper with the crust to large rimmed baking sheet. Chill the dough while preparing the filling.

To make the filling:

1.Position the rack in the center of the oven and preheat to 375 degrees F. Combine the apples, sugar, flour, cinnamon, salt and lemon zest in a medium bowl; toss to blend. Stir in the butter pieces. Mound the apple filling in the center of the rolled-out dough round, leaving 1.5 inch plain border. Gently fold the dough border up over the apple filling, forming a rim, and pleating the dough edge as needed. Pinch any crackers together with your fingers. Sprinkle the Gouda cheese over the top of the filling.

2.Bake the crostata until apples are tender and crust is crisp and golden, 30 to 35 minutes. Run a long sharp knife under the crostata to loosen it from the parchment and to prevent sticking. Slide a flat pan bottom under the crostata and transfer to a serving plate. Cut into wedges and serve slightly warm, with a dollop of creme fraiche if desired.
Submitted by Sarah Marder

RECIPE: Eggplant and Tomato Curry

Difficulty Level: Intermediate

1 tablespoon canola oil

1 teaspoon brown mustard seeds (can substitute yellow)

1 teaspoon cumin seeds

1 onion, sliced

4 Japanese (long and thin) eggplants, sliced 1/2 inch thick

1 serrano chile, seeded and chopped fine

1 teaspoon coriander

14 ounces canned diced tomatoes, with juice (I peeled our plum tomatoes)

1/4 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon black pepper

1. Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.

2. Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful). 

3. Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.

4. Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.

5. Serve with white rice. Optional: spicy Indian lime pickle, and plain full-fat Greek yogurt.
Submitted by Sarah Marder

RECIPE: One Pot Kale and Quinoa Pilaf

Difficulty Level: EASY
Serves 2-4
•2 cups salted water

•1 cup quinoa

•1 bunch lacinato kale, washed and chopped into 1" lengths

•1  meyer lemon, zested and juiced

•2  scallions, minced

•1 tablespoon toasted walnut oil

•3 tablespoons toasted pine nuts

•1/4 cup crumbled goat cheese

• salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.  

2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.  

3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Submitted by Erin Hotchkiss

Thursday, October 17, 2013

RECIPE: Deep-Dish Rutabaga-Fennel Gratin

Difficulty level: Easy
Serves 2

Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.  If you don't have any fennel, omit it; the dish still tastes great.
  • ¾ cup grated low-fat Cheddar cheese
  • ⅓ cup all-purpose flour
  • 2 Tbs. chopped fresh sage
  • ¾ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 small rutabaga, thinly sliced (5 oz.)
  • 1 medium russet potato, sliced (5 oz.)
  • ½ small yellow onion, thinly sliced (½ cup)
  • ½ small fennel bulb, thinly sliced (½ cup)
  • 1 cup low-fat milk
1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.

2. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.

3. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.

4. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

RECIPE: Concord Grape Sorbet

Difficulty level: Intermediate
Makes about 4 cups

•2.5 cups concord grapes (measured after stems removed)
•1/4 cup water
•1/4  cup sugar
•1/4 cup vodka
•2 tablespoons fresh lemon juice (probably one large lemon)

1. In a non-reactive pot, simmer, covered, the cleaned grapes with water until the grapes get soft. By this point, the smell of grape juice will entice you back to the kitchen. Give the grapes a stir a few times to loosen the skins. This whole process took about 20 minutes.

2. Pour the grape concoction into a fine-mesh sieve in batches, and push juice out into a bowl beneath, leaving any stems and seeds behind. I used a wooden spoon to press out as much juice as I could. I ended up with about 2.5 cups of pure grape juice.

3. Add sugar, vodka, and lemon juice to the grape juice and whir a few times with an immersion blender to dissolve the sugar. You’ll use the immersion blender again later.

4. Pour the grape mix into a bowl, cake pan, or whatever you want and pop it into the freezer. The flatter the container, the quicker the sorbet will freeze. The more alcohol, the slower the sorbet will freeze. After about 2 hours, check on the sorbet. It should be about half frozen. Use the immersion blender to break up any icy bits. Return the sorbet to the freezer and repeat this every hour or so. If you forget and throw the sorbet in the freezer overnight, no problem – it will just take a few extra whirs with the blender to break up the solid mass the next morning.
Submitted by Erin Hotchkiss

RECIPE: Baked Kale Quinoa Patties

Difficulty level: Intermediate

2.5 cup cooked quinoa cooled
5 large eggs lightly beaten
1/2 tsp salt
1/3 cup fresh chives
1 cup finely chopped kale
1 onion finely chopped
3 cloves garlic finely chopped
1 tsp cumin
1 tsp baking powder
1 cup bread crumbs
1/3 cup crumbled feta or other cheese

Preheat oven 400 F.  Oil one baking sheet. 

Combine quinoa, eggs, salt, chives, kale, onion and cumin. Stir well. Add baking powder and bread crumbs. Let sit for a few minutes to absorb moisture. Stir in cheese. 

I used an ice cream scoop to make the patties. You can also form with a spoon. 

Bake for 20 minutes. Flip over and bale for 5 more minutes. Yields 12. Serve hot, cold or room temp. 
Submitted by Sarah Marder

Thursday, October 10, 2013

RECIPE: Squash Tips

Winter squash comes in many varieties, including Butternut, Acorn, Spaghetti, Pumpkin, Ambercup, Carnival, Delicata, Kabocha, Hubbard and Turban, and has a lot of Vitamin A for healthy skin and eyes.
Squash does not require refrigeration and can be kept in a cool, dark well-ventilated place for 1-2 months. After squash is cooked, it can be frozen for up to one year.
Winter squash can be peeled, de-seeded, and cut into chunks or slices to steam, sauté or bake.  It is easier, however, to bake winter squashes with their skin on.  Either cut in pieces and remove seeds, or cut whole squash in half and bake at 400 degrees for 45 minutes, depending on size. 
Once cooked, the flesh of winter squashes can be scooped from the skin and used to make purees, soups and pie fillings. 
Here is one idea:
1 winter squash
Salt and pepper
Butter (optional)
Brown sugar or maple syrup (optional)
Cinnamon (optional)

1. Cut the squash in half and remove the seeds.

2. Cook the squash using any of the following methods:

Oven or toaster oven – Preheat oven to 400 degrees. Sprinkle the cut side of the squash with salt. Place cut side down in a baking dish and bake for 40 to 50 minutes or until the squash is easily pierced with a fork.

Microwave – Place squash cut side down in a microwave safe dish. Cover and cook on high power until the squash is tender when pierced with a fork. (Start with 8 minutes and then cook more if needed).

Slow cooker – Squash can be put into a crockpot whole or cut in half. Add 1 tablespoon of water, cover and cook on low until squash is easily pierced with a fork. Cooking time will vary with different squashes, but it will usually take 3-6 hours.

Stove (steaming) – Cut squash into small, one inch cubes. Fill a pot with two inches of water and bring to a boil. Add squash to a steamer, cover and cook for 7-10 minutes until squash is soft.

3. Let cool a bit and then scoop out the squash. If desired, add salt and pepper, butter and brown sugar, maple syrup or cinnamon.

RECIPE: Stuffed Collard Greens

Difficulty Level: Intermediate (many steps)

Use your favorite stuffed cabbage recipe and substitute collard greens for cabbage. So much easier! Try different veggies like peppers, celery...anything from our CSA. If you do not eat pork, use other types of ground meat sausage like turkey and chicken.


•1 large onion, finely chopped

•3 cloves garlic, finely chopped

•2 tablespoons canola oil

•One 28-ounce can plain tomato sauce

•1/4 cup light brown sugar (start with less and taste)

•1/4 cup apple-cider vinegar

•Kosher salt and freshly ground black pepper

•1 large bunch collard greens (about 18 leaves), stalks discarded


•1 tablespoon canola oil

•1/2 pound pork sweet Italian sausage, removed from casing

•1 large onion, finely chopped

•2 zucchini, finely chopped

•1 carrot, finely chopped

•2 cloves garlic, minced

•1 cup chicken broth

•1/4 teaspoon cayenne pepper

•2 cups cooked rice (any leftover grain)

•1/4 cup chopped fresh parsley leaves

•Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes. Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper. Bring to a boil, then reduce the heat, and let simmer for 15 mins.

Set a large pot of water to boil. Lay each collard leaf out on your work surface, and remove the tough large stem and center vein. Don't cut the whole leaf in half; just cut the toughest part of the stem out in a V-shape. Once the water is boiling, slip the collard leaves in and cook until tender, about 7 minutes. Drain into a colander, and rinse with cold water to help stop the cooking.

While the sauce is simmering, begin the  rice filling: Heat the oil in a heavy-bottomed sauté pan set over medium-high heat. Brown the sausage, breaking it up with a wooden spoon. Once the sausage is browned, add the onion, vegetables and garlic, cooking until softened, about 5 minutes more. Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste, and season with salt and pepper.

Lay out each cooked collard leaf and put 1/4 cup of the  rice in the center. Fold both the sides into the center, and the top and bottom over the center. Roll up into a cylinder—tightly, like a small burrito—and repeat with the remaining leaves. If there happen to be any remaining leaves, you can chop them up and add to the sauce. 

Pour a 1/2-inch layer of the sauce into a 13- by-9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuff ed collards, and cover the pan with foil. Bake in the preheated oven for 30 minutes. Remove from the oven, and serve.
Submitted by Sarah Marder

RECIPE: Broccoli Cream Pesto

Difficulty Level: Intermediate

1/2 pound broccoli
1/2 pound dried spaghetti or other pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 small onion, finely chopped
1 clove garlic, minced (or, more to taste)
1/2 teaspoon table salt
Freshly ground black pepper or pinches of red pepper flakes
4 tablespoons heavy cream
A heap of grated parmesan (about 1/2 cup), to serve

Bring a large pot of salted water to boil for your pasta.

Remove broccoli florets from stems and chop into medium florets. Peel stems with a vegetable peeler and slice them into 1/2-inch segments. 

Use your pot of future pasta water to par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender, then drain if needed and set them aside.

Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.

Wipe out pot so that you can use it again. In the bottom of pot, melt butter and olive oil together over medium heat. Add onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, salt and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Pour cream over mixture and let cook for 30 seconds. 

Transfer broccoli mixture and all of its creamy bits at the bottom of the pan to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Don’t worry if it looks dry; that reserved pasta water will give it the sauciness it needs in a minute.

Add the broccoli sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add more pasta water as needed to loosen the sauce. Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Shower spaghetti with grated parmesan and dig in.

Submitted by Sarah Marder

Wednesday, October 2, 2013

RECIPE: Baked Kale Chips

Super Easy!


1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Salt and pepper for sprinkling


Preheat the oven to 350 degrees F.  Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil, salt and pepper. Bake until crisp but still green for about 10 minutes, turning the leaves halfway through (keep an eye on it, as it can burn quickly). Serve as finger food and enjoy.

RECIPE: Kohlrabi and Parsnip Hashbrowns

This is a very simple, healthy alternative to hash browns.

Take kohlrabi, parsnips or both, peel with a knife, leaving the white flesh underneath, and then cut into small cubes. 

Heat a skillet with oil and add in parsnip/kohlrabi chunks. Season with a tsp each salt, pepper, garlic powder and hot paprika, and cook until crispy outside and soft inside (I recommend covering the pan). 

When they are ready, fry a few eggs and finely chop shiso and cilantro together.  

Serve non-potatoes with eggs and herbs and enjoy!

Submitted by Adrienne Mishkin

RECIPE: Buttermilk Thyme Vinaigrette

This is an *extremely* easy recipe:

Whisk together:
1/2 cup buttermilk
2 TB olive oil
3 TB white wine vinegar
1 TB thyme leaves
salt and pepper
Toss with your kale or your red leaf lettuce! The only difference is that when using kale, it's best to dress the salad about 20-30 minutes before eating, and with red leaf lettuce after dressing you should eat within 20-30 seconds for best texture. Enjoy!
Submitted by Adrienne Mishkin

Thursday, September 26, 2013

RECIPE: Roasted Chicken with Leeks and Scallions

Difficulty Level: Easy

-1 whole chicken

-2 TB each Chinese 5 spice and garlic powder

-1 TB salt

-all the greens and scraps from the leeks and scallions -- all those end parts you don't really want to eat or cook and get stuck in the refrigerator door
-corn or potatoes

Wash the chicken and rub the seasonings into the chicken itself (underneath the skin but leaving the skin intact), and then stuff all the scallion/leek ends into the cavity of the chicken and under its skin, tenting the skin out around the breasts and back.  

Roast at 400F over the 2 ears of corn, or you could use the potatoes to keep the chicken off the pan and to impart great flavor to the veggies.   

Roast however long you normally do/depending on the size of the chicken.
Submitted by Adrienne Mishkin

RECIPE: Southern California Style Egg Bake

Difficulty Level: Intermediate 

Note: This is a medium difficulty recipe, but only because it takes a whole bunch of ingredients - but it uses several recent CSA ingredients, and I think you could easily throw in a few more -- the tomatoes, squash, and okra would all be fine to add in, or even corn instead of posole -- just don't leave out the lime, that is key! :) This makes for a fabulous hearty brunch.

·        1 TB oil
·        2 red onions
·        1-2 jalapenos or other small spicy peppers
·        2 red  or other sweet peppers
·        2 ears corn
·        1 TB cumin
·        1 TB dried, powdered chile de arbol
·        1 TB salt
·        1 12 oz can Mexican style spicy tomato sauce
·        1 16 oz can pozole
·        6 eggs (or 2 eggs per diner)
·        1 cup shredded cojita cheese
·        2 limes
·        2 avocados
·        2 cups fage or other greek yogurt

·        Finely chop the onions and peppers
·        Cut corn off the cobs
·        Slice Limes


·        Heat oil in the skillet, and add onions, then peppers, with about half the salt, stirring and allowing vegetables to carmelize
·        When onions and peppers are softened, sweep veggies to the side of the skillet, and toast cumin and chile de arbol in the skillet, then mix in with onions and peppers and add corn
·        Stir for a few minutes, then add the Mexican tomato sauce
·        Stir everything together and allow to cook down
·        When close to ready to serve, squeeze limes over the mixture, taste for seasoning and add salt or cumin if needed
·        Crack the eggs over the top of the sauce, trying to place them evenly
·        Sprinkle cojita cheese over the top, place slices of avocado between eggs, and then sprinkle cilantro over everything, cover for a few minutes or until eggs are just cooked, and then serve with big dollops of fage

Submitted by Adrienne Mishkin

RECIPE: Curry Squash Soup

Difficulty level: EASY

2 large summer squash, chopped

1 small onion, chopped

1 tsp. curry powder

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

3 tablespoons vegetable oil

Sour cream, freshly cracked black pepper, cilantro sprigs (for serving)

Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
Submitted by Sarah Marder

Thursday, September 19, 2013

RECIPE: Maple Sugar, Bourbon, and Brown Butter Peach Crisp

Difficulty level: Intermediate 
Makes 8 servings 
A great idea for leftover peaches!

Maple Sugar and Brown Butter Crumble Topping:

8 tablespoons (1 stick / 4 ounces) unsalted butter

1/2 of a vanilla bean, split lengthwise and scraped

3/4 cup all-purpose flour

3/4 cup quick (a.k.a. baby) oats

1/2 cup maple sugar (or brown sugar)

1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

flaky salt and coarse sugar for sprinkling

Bourbon Peach Filling:

2 pounds ripe but firm peaches (6-8 peaches / 6 cups sliced)

1/4 cup bourbon whiskey (such as Bulleit)

1/4 cup maple sugar

1 tablespoon cornstarch

1/2 of a vanilla bean, split lengthwise and scraped 

Vanilla ice cream, for serving
Brown the butter:

Combine the butter and vanilla pod half and seeds in a small saucepan. Melt the butter over medium heat, and continue to cook until the butter turns golden with dark brown flecks, about 5 minutes, swirling frequently. Toward the end, the butter will foam up dramatically; watch it closely at this point. Let the browned butter cool at room temperature while you prepare the filling. (If the butter is at risk of over-browning, pour it into a heatproof bowl or measuring cup to stop the cooking.) Remove the pod and discard (or wash, dry, and save it for another use).

Prepare the filling:

Position a rack in the upper third of the oven and preheat to 375º. Have a 10" oven-proof skillet (or a 10" solid tart or pie pan, or something equivalent) at the ready.

Cut the peaches in half, then cut each half into six to eight slices. Place in a large bowl (or right into the baking vessel) and sprinkle with the bourbon.

In a small bowl, combine the maple sugar and vanilla pod and scrapings, rubbing the seeds into the sugar to distribute them evenly. Remove and discard the pod (or save it for another use). Stir the cornstarch into the sugar, then add to the bourbony peaches, tossing gently to coat. Distribute the peaches evenly in the baking vessel.

Make the topping:

In a large bowl, combine the flour, oats, maple sugar, nutmeg and salt. Stir in the melted, cooled brown butter, stirring with a spoon or your hands until the mixture forms large clumps.

Scatter the crumble topping over the peaches, taking the time to form some of it into small, hazelnut-sized balls. Scatter a bit of flaky salt over the top, as well as some coarse sugar. 

Bake the crisp until the topping is golden and the fruit is bubbling, 45-60 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, preferably with vanilla ice cream. (Leftovers make a tasty breakfast, cold from the fridge, with yogurt instead of ice cream).
Submitted by Erin Hotchkiss

RECIPE: Succotash

Difficulty level: Intermediate
•1 tablespoon unsalted butter
•2 cups fresh corn kernels (from 3 to 4 ears)
•1 lb fresh lima beans in pods, shelled (1 1/2 cups), or 1 (10-oz) package frozen baby lima beans, thawed
•1/2 cup diced (1/3 inch) green bell pepper
•1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens
•1/4 cup water
•1/2 teaspoon salt
•1/2 teaspoon black pepper
In a 10-inch heavy skillet over moderate heat add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in scallion greens, and salt and pepper to taste.
Submitted by Erin Hotchkiss

RECIPE: Island Okra

Difficulty Level: Easy
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
4 cups fresh okra, ends trimmed and halved lengthwise
salt to taste
ground black pepper to taste
1 lime, juiced

Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the
onion has softened and turned translucent, about 5 minutes.

Add the okra, salt, and pepper. Increase the heat to high; cook and stir until the okra begins to brown, about 10 minutes. Pour the lime juice over the okra and continue cooking for 2 minutes.