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