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.
me, this is a delicious fusion of Chinese, German and heat.
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.
Difficulty level: Intermediate (easy if you omit the garnish of seeds and
1 (2-pound) butternut squash, cut in half with seeds scooped
out and reserved
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.
Cauliflower Greek yogurt
Salt and pepper
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
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!
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.
·2 teaspoons spice blend of choice (see recipes for spice
·1/2 teaspoon lemon juice
·4 tablespoons apple cider (can substitute water)
(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.)
Scooping the roasted squash flesh from the skin, measure out two full
cups of winter squash, packing it into the measuring cup.
In a food processor, combine all other ingredients and process until
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.
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.)
anise spice blend
·1 teaspoon whole cloves
·1 teaspoon cardamom seeds
·1 small piece of a star anise pod
·1 tablespoon ground cinnamon
In a mortar and pestle or in a spice grinder, pulverize the cloves,
cardamom seeds, and star anise pod. Mix with ground cinnamon.
About 2 pounds of any variety of apples (I prefer to combine different kinds) peeled, cored, and diced into
A splash of apple juice or
apple cider (optional)
Cinnamon, more or less to
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!
•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.
Note: Simmering the eggplant in water removes the bitterness,
gives it a creamy texture, and allows it to be cooked with no added fat.
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.
◾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
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
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 cup coarsely grated aged Gouda
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.
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
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
5. Serve with white rice. Optional: spicy Indian lime
pickle, and plain full-fat Greek yogurt.
•1 bunch lacinato kale, washed and chopped into 1"
•1meyer lemon, zested
•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.
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
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
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.
•2.5 cups concord grapes (measured after stems removed)
•1/4 cup water
•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
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.
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
Brown sugar or maple syrup (optional)
Preparing 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.
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
•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 therice 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 therice 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
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
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
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.
Super Easy! Ingredients: 1 head kale, washed and thoroughly dried 2 tablespoons olive oil Salt and pepper for sprinkling
Directions: 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.
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
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.
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
-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.
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
·1 TB oil
·2 red onions
or other small spicy peppers
·2 redor 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
·6 eggs (or 2
eggs per diner)
shredded cojita cheese
·2 cups fage
or other greek yogurt
the onions and peppers
·Cut corn off
·Heat oil in
the skillet, and add onions, then peppers, with about half the salt, stirring
and allowing vegetables to carmelize
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
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
eggs over the top of the sauce, trying to place them evenly
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
Sour cream, freshly cracked black pepper, cilantro sprigs
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.
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
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
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
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).
•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.