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.



Friday, September 13, 2013

RECIPE: Fruit Vinegar

Very easy recipe! One idea is to use soft peaches or nectarines...


•1 part fruit (picked over, cleaned, stemmed and chopped into 1-inch chunks, as needed)

•1 part white wine vinegar


1.Sterilize a large glass jar and lid. Set aside.

2.In a pot over medium heat on the stove, combine the fruit and the vinegar.

3.Smash and stir the mixture with a fork to help break up the fruit and distribute a little color.

4.Bring to a gentle boil and boil for 1 minute. Remove from the heat and let cool just a few minutes.

5.Pour the warm mixture into your sterilized jar and store it away on a shelf for 5 days.

6.Strain the vinegar from the fruit – toss the fruit – and pour the vinegar into a newly sterilized jar.

7.Store on a dark shelf and use liberally within six months
Submitted by Sarah Marder

RECIPE: Cucumber and Feta Salad

Difficulty level: EASY

3 cucumbers
5oz feta, diced
1/2 diced red onion
1 tbsp Lemon juice
1 tbsp olive oil
1 tbsp fresh mint leaves
Salt and pepper to taste

Mix all and let sit for at least 30 minutes prior to serving.
Submitted by Erin Hotchkiss

RECIPE: Corn Chowder

Difficulty level: Easy

If you're like me, and didn't get a chance to use up your corn last week, here's a very simple and delicious corn chowder recipe.

1 onion, diced
1 clove garlic, minced
Pinch red pepper flakes
Salt and pepper
5 ears of corn
3 carrots, diced
1 potato, peeled and diced
4 cups chicken stock

Fresh basil and diced tomatoes for garnish

Cut the corn off the cob and reserve the   husks.

Heat 2 tbsp olive oil in a large stock pot. Cook onions and salt to taste until translucent. Add garlic and red pepper flakes and cook until fragrant. Add the corn, stir to combine and cook for 5 minutes, stirring occasionally. Add carrots and potato and cook for another 5 minutes. Add the stock and the husks and bring mixture to a boil. Let simmer for 30 minutes.

Take the soup off of the heat and remove the cobs. reserve 1 cup of the mixture and using an immersion blender purée the soup until creamy. Stir in the reserved 1 cup of vegetables. Add salt and pepper to taste. Serve with basil, diced tomatoes, and additional pepper.

Posted by Erin Hotchkiss

Thursday, September 5, 2013

RECIPE: Shaved Squash Salad with Sunflower Seeds

Difficulty level: Easy


·                                 2 large summer squash

·                                 2 Tbsp. olive oil

·                                 Kosher salt and freshly ground black pepper

·                                 1/4 cup crumbled feta

·                                 1/4 cup torn fresh basil

·                                 2 Tbsp. salted, roasted sunflower seeds

·                                 2 Tbsp. fresh lemon juice

Shave squash lengthwise with a vegetable peeler and toss with lemon juice and oil; season with salt and pepper. Top with feta, basil, and sunflower seeds.
Submitted by Erin Hotchkiss

RECIPE: Composed Asian Summery Salad

Difficulty level: Easy

1 Asian cucumber, sliced thinly

1 bunch radishes, sliced very thinly

2 ears corn worth of kernels (no need to cook)

1 TB rice vinegar

1-2 tsp sesame oil

1-2 tsp fish sauce

1 tsp @ salt and pepper

 Mix it up and eat immediately.

Submitted by Adrienne Mishkin.

RECIPE: Cold Cucumber and Zucchini/Summer Squash Soup

Difficulty Level: Easy!

 1 large cucumber (or about 5 Kirby cucumbers worth)

 3 small summer squash or zucchini

 1 small container 2% fat Greek yogurt

 3/4 C sour cream

 3/4 tsp mustard powder

 Large handful mint and dill

 1 clove garlic

 Salt and pepper to taste
Blend all ingredients in a food processor or vitamix. Chill for min of 6 hours (ideally overnight). This served 4 as a first course.

Submitted by Sarah Marder