Cream of the Crop Recipe Week 21: Red Kuri Squash Bread

 

Red Kurt Squash Bread

by Kurt Flehinger and Joelle Floyd

This is a great way to use the red kuri squash we’ve all received.  Red kuri squash is sweeter and creamier than pumpkin and makes a delicious sweet bread.

INGREDIENTS:

1 medium sized red kuri squash (1 1/2 - 1 3/4 c. puree)

1/2 c. melted butter (substitute:  1/2 c. canola oil)

1 2/3 c. sugar

3 eggs

2 1/4 c. all purpose flour

1 1/2 t. baking powder

3/4 t. baking soda

3/4 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

1/4 t. ground cloves

Topping

1 T. sugar

1 t. cinnamon

1. Preheat oven to 375 degrees.
2. Cut red kuri squash in half, scrape out seeds.  Drizzle with a little canola oil and place cut side down on a parchment paper lined roasting pan.  Roast for 45 minutes until soft.  Remove from oven and allow to cool.
3. Scrape squash out from the skin and puree in food processor.
4. Add squash puree, butter, sugar, eggs in a large bowl and whisk to combine.
5. In another large bowl whisk together flour, baking powder, baking soda, salt and spices.
6. Sprinkle dry ingredients onto bowl of squash mixture and fold gently just until combined.
7. Pour batter into greased 6 c. bread pan.

8. Sprinkle sugar/cinnamon topping onto bread.

9. Bake in center of oven for 70 minutes, until toothpick comes out clean.

10. Allow to rest for at least 20 minutes and remove from pan.

Special Treat:  Keep the seeds that you scrape from the squash.  Rinse the seeds, dry them and sprinkle with a little neutral oil and salt and roast at 300 degrees until crisp and just starting to change color (about 30 - 45 minutes), stirring every 15 minutes.

Cream of the Crop Recipe Week 20: Minestrone-ish

 

Minestrone-ish Soup

When those temps start to dip, I start to dream of soups and stews. This interpretation of a minestrone puts to use a TON of veggies from this week's box.
Hearty and healthy - enjoy! 

INGREDIENTS:

1 onion
1 carrot, peeled
2-3 cloves of garlic
1/2 head of cabbage
1 zucchini

1/2 head of escarole
2-3 tomatoes
6-8 cups of water
1 can beans of your choice - I'm using garbanzo purely because its what I had on hand
1/3-1/2 box of small shaped pasta
2-3 bay leaves
assorted herbs of your choice - I'm using thyme and oregano that I dried from earlier this season
salt and pepper to taste

Soup's on!

1. Prep time: dice your onion and peeled carrot
2. Double time: Over medium heat sauté your onion and carrot in a bit of olive oil (8ish mins). MEANWHILE, chop your garlic and set aside. Also, quarter and then slice your zucchini, chop your tomatoes, and your 1/2 head of cabbage.
3. Let's add: Once your onion and carrot are starting to soften, add your garlic to the pot. Let this cook for 1ish minute before adding the other prepared veg (zucchini, tomatoes, carrot). Pour 6-8 cups of water over the veg. Add bay leaves, herbs, salt and let come to a simmer partially covered (soup will simmer for at least half an hour, until the veg starts to soften). 
4. Meanwhile: Wash and rip the escarole into medium sized pieces. Drain and rinse your beans. 
5. Finishing touches: When you notice the veg is starting to get to your desired softness put on a small pot to boil your pasta. While the pasta water comes to a boil, add escarole by handful into the soup letting it wilt into the broth. Add beans and keep over low heat letting everything combine. 
6. Noodle and serve! Once the pasta is cooked and the soup is thoroughly combined, add the noodles to the soup - feel free to use additional pasta water to thin it further if needed. Taste and adjust seasoning. ENJOY!

Tips and Tricks: Cooking up some squash this fall? Save those seeds! Squash seeds make for an awesome snack. Rinse thoroughly, dry thoroughly, and then roast in the oven with a bit of salt, pep, and any additional seasonings you love! I like to add some curry powder to mine 

 

Cream of the Crop Recipe Week 19: Spaghetti Squash Pasta

 

Cream of the Crop Recipe: Spaghetti Squash Pasta

CALLS FOR SPAGHETTI SQUASH, TOMATOES, OREGANO, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 45 minute cook time Spaghetti Squash 2 spaghetti squash, halved, seeds removed olive oil salt, pepper to taste Pasta Sauce 1 container tomatoes 4 tbsp olive olive 1 onion, chopped 5 garlic cloves, smashed 3 tbsp tomato paste oregano, chopped, to taste parsley, dried or fresh, to taste hot pepper, chopped, seeds removed, to taste     Recipe: 1. Set oven to 400F 2. Oil, salt, and pepper squash halves, placing them inside down on parchment paper. Roast for 35-45 minutes until al dente.  3. While squash is in oven, flash boil tomatoes for 60 seconds! This will release the tomato skins from their flesh. 4. Strain tomatoes from water, run under cold water, and peel. 5. Heat olive oil on medium-medium low heat. Add onions, garlic, tomato paste, salt and pepper, stirring until onions are translucent. 6. Add chopped tomatoes, hot pepper, and a dash of water or broth. Reduce. 7. When sauce begins to bubble lightly, add herbs and any additional seasonings. Allow sauce to reduce for 30 minutes, softening all ingredients. 8. Remove spaghetti squash from oven, using a fork to grate the tenderized squash noodles into a serving bowl. 9. Blend sauce using an immersion or stand up blend (be careful if the sauce is still hot!) 10. Top dish with cheese and herbs of your liking! Enjoy! Tip: TOO REDUCED? Did your sauce over-reduce? no worries! Just add a few tablespoons of vegetable or chicken stock and 1 tbsp of tomato paste!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

Cream of the Crop Recipe Week 18: Apple Pie

 

APPLE PIE

I don't know about you, but I have a certain surplus of apples in my fridge right now.
Pie is a great way to put that fruit to use!

 

INGREDIENTS:
pie crust (or make your own)
5-7 apples depending on size
2/3 cup granulated sugar + a little for sprinkling on top
1/3 cup cornstarch
zest and juice of one lemon
dash of cinnamon
dash of ginger
small dash of nutmeg
pinch of salt
2 ish tablespoons butter
1 egg
 

LET'S MAKE A PIE!

1. PREHEAT the oven to 425 and place a sheet tray inside on a middle rack.
2. PREP THE APPLES: Peel, core and chop your apples into bite sized chunks
3. MAKE THE FILLING: Combine prepped apples, 2/3 cup sugar, 1/3 cup cornstarch, pinch of salt, juice and the zest of one lemon, ginger, cinnamon, and nutmeg in a bowl. Give a good mix to combine well. You could absolutely swap the spices out here for any other wam spices that you've got on hand! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: As mentioned in my sour cherry pie recipe....I do enjoy a good pie crust making (once a year on thanksgiving). Today is not that day... for me, so I picked a store bought crust. Feel free to make your own if you're feeling ambitious! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. We'll use one half of the crust to line the pie plate and then the other for the top of the pie.
5. ASSEMBLY: Once the pie plate is lined, grab your filling and pop it into the pie plate on top of your bottom crust. We'll dollop a few dabs of butter on top of the fruit filling. Time for the top crust! Lay the top crust over top of the pie and crimp around the edges to seal. Using a small, sharp knife slice a few air holes into the top crust (I did mine from the center but I welcome your creative designs!)
6. ASSEMBLY PART 2: Once fully assembled whisk up your single egg and brush it over the exposed top crust. Sprinkle a bit of granulated sugar on top of egg wash.
7. FREEZE: Pop the assembled pie in the freezer for 15-20mins to chill before baking
8. BAKE: It's time! Pop that pie in the oven on top of a baking sheet. Bake at 425 for 30 mins and then DROP THAT OVEN TEMP to 325 for another 50-60+ mins. Get ready for your apartment to smell delicious!
9. CHILL AND ENJOY: When its done, let the pie cool a bit (always the hardest part of baking for me) slice and enjoy. This would be awesome with a little whipped cream or vanilla ice cream.

TIPS AND TRICKS:
Pies like to hang out in the oven for a long time. I love to multitask when I'm baking and prep something else using a similar oven temp at the same time! Today I put that long cook time to use to make a baked zucchini and eggplant dish. No time to waste! 

Stuffed Delicata Squash Boats

 Stuffed Delicata Squash Boats

by Kurt Flehinger

 

Ingredients 

2 Delicata Squash

4 T. Olive Oil

2 T. Maple Syrup

4 C. Chicken/Vegetable Stock

2 Small Leeks Sliced Into Thin Rounds

1 ½ t. cumin seed

1 C. Brown or Green Lentils

1 C. Brown Rice

1 C. Chopped Parsley

½ C. Greek Yogurt

Salt

Pepper

Preparation

1.     Over medium heat saute sliced leeks in 2 T. of olive oil.  Stir occasionally until lightly browned, about 5 minutes.

2.     Add lentils and rice and saute 1-2 minutes, stirring occasionally, until coated with olive oil.

3.     Add stock and bring to boil.  Reduce heat to low, cover and simmer for 40-45 minutes.

4.     While lentils and rice cook, heat oven to 375 degrees.

5.     Slice delicata squash in half lengthwise.  Remove seeds.

6.     Mix remaining 2 T. olive oil with maple syrup and brush liberally on cut side of the squash.  Sprinkle with salt and pepper.

7.     Place squash cut side down in baking dish and roast for 30 minutes or until squash is soft when pierced with a fork.

8.     Remove rice and lentils from heat when cooked and allow to rest, covered, for 5 minutes.  Add parsley and mix thoroughly.

9.     Turn squash cut side up and spoon lentil and rice mixture into roasted squash until heaping.

10.  Sprinkle with salt and pepper and a little more parsley.

11.  Top each stuffed squash boat with a dollop of yogurt.

Tip: 

Got too much celery on hand? Celery leaves make an excellent substitution for parsley!

Cream of the Crop Recipe Week 16: Summer Squash Fritters

 

Cream of the Crop Recipe: Summer Squash Fritters

CALLS FOR SUMMER SQUASH, PATTY PAN SQUASH, LEEKS, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 10 minute cook time Squash Fritters 2 medium summer squash, grated 3 patty pan squash, grated 1/2 cup leeks, small chopped and packed (for measuring) 1/4 cup parsley, small chopped and packed 1/4 cup onion, small chopped 1 clove garlic, minced 1/2 hot pepper, small chopped, seeds removed lemon juice 5 tbsp flour 5 tbsp bread crumbs 1/2 tsp baking powder 2 eggs, beaten 1/3 cup feta cheese (optional, more to taste) salt pepper za'tar to taste (optional)   Recipe: 1. Grate squashes and place in a colander, sprinkling with salt. 2. While water drains from the squash, chop the leeks, parsley, onion, garlic, and hot pepper. Make sure to chop as small and evenly as possible! This helps the patties to stay intact. 3. After no less than 10 minutes, return to the grated/salted squash, and squeeze all remaining water out over the sink or through a paper towel. You should try to remove as much excess water as possible - there will be a lot! 4. Add the squash, all of the vegetables, and herbs to a mixing bowl, adding a dash of lemon juice. Combine veggies with flour, bread crumbs, eggs, feta cheese, salt, pepper, and seasoning to taste. 5. Mix batter thoroughly. The texture should be sticky, not so wet that the patties will not hold and not so dry they crumble. 6. Heat vegetable oil on a non stick pan to high heat while making patties. This recipe makes about 7-8 patties, size depending. 7. Once oil is hot, add 4 patty balls to the pan. Flatten the patty using a spatula to create a fritter shape.  8. Cook until golden brown, about 5 minutes each side. * Allow fritters to cool on a baking rack. Feel free to add additional oil for the second fry! Don't overcrowd, as that will cause the fritters to steam instead of fry. I loved plating this with greek yogurt topped with za'tar. Tip: WHAT IS THIS?! To his surprise, this tip comes to you a la Jim Kelly, a fellow CSA member. Have you wondered what that long, bitter, kind of parsley leaf but a lot larger herb/vegetable is?! Well, its a mini celery! This item can be washed, chopped, stored and packed in your freezer. Its a great vegetable to utilize when making stocks and soups! Thanks, Jim!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

 

Cream of the Crop Recipe Week 15: Leek Soup with Potato and Kale

Rainy days and cooling temps have soups on my mind.
This brothy take on a leek and potato soup is amplified with kale and carrot to make it a warming, veggie packed meal!

Ingredients:

3 leeks
3-4 potatoes (I used the russets that we got this week but you could also use a different variety)
1 bunch of kale
1-2 carrots
8 cups of water or stock
2-3 bay leaves
1 bunch of fresh oregano or other herbs from your box!
salt & pepper
2 tbs olive oil

 

Soup's on! 

1. PREP YOUR VEG:  Starting with our leeks: chop the ends off of your leeks and slice them in half lengthwise. Vigorously wash your leeks and then slice them thinly crosswise. Peel and chop your carrots. Halve and thinly slice your potatoes.
2. LET'S GET COOKIN': Grab a big soup pot and heat the olive oil in the pot over medium heat. Add the leeks and carrots and cook until softened (approx 15mins).
3. SOUP TIME: Add the water or stock, herbs, dash of salt and pepper to your pot and bring it to a boil. Once boiling, add the potatoes and simmer over medium heat for around 45mins until the potatoes are tender and falling apart.
4. FINISHING TOUCHES: Fish the bay leaves and any herb stems out of the soup. Add the kale to the pot and continue to cook for another 5 mins until kale is wilted and soft
5. TASTE, ADJUST, ENJOY: Taste your soup for seasoning and adjust as you like! You'll need more or less salt if you're using stock or water as your base. Serve and enjoy!

Helpful tips and tricks: I love making soups and stews as the temps start to cool off. They're homey, comforting, and also make great meal prep for future weeks! I'll portion a couple of servings off and freeze them. The next time I'm traveling for the weekend I can simply defrost these veggie packed home cooked meals to enjoy instead of ordering in.

 

Cream of the Crop Recipe Week 14: Potato Rosti with Onion and Cheese

Let's put the spotlight on potato!

Ingredients:

4-5 potatoes depending on size
1 onion
1 decent hunk of hard cheese (you could also omit the cheese!) I used a cheddar cheese that I had on hand, but a Swiss cheese like emmental would be more traditional
1 handful of herbs for garnish
salt & pepper
2 tbs butter
Optional: fried egg on top, I didn't have any eggs in my fridge but sliding a fried egg over the top of your finished Rosti would be awesome!

It's Rosti Time! 

1. TIME TO GRATE: after washing your potatoes, grab a large holed grater and a bowl. Grate all of your potatoes into the bowl. Once grated, using your hands (... I of course went this route), or a colander, or a cheesecloth squeeze as much water out of the potatoes as you can.
2. MORE GRATING: Next peel your onion and grate it into the bowl. Following the onion, we'll grate the cheese chunk into the bowl.
3. SEASON AND STIR: Season the mix with salt and pepper and give it all a good stir to combine
4. SIZZLE TIME: Heat a non stick (or in my case a cast iron) skillet over medium heat. Add the butter to grease the pan. Once the pan is hot and prepped, add your rosti mix into the pan and flatten into a round-ish large pancake shape. Cook on this side approximately 10 mins on medium high heat.
5. FLIP IT: Now for the hard part.... time to flip that cake! I loosened my rosti with a spatula and then covered my cast iron with a sheet pan and gave it a big old flip. It worked pretty well! Then slide that potato pie right back into your skillet and keep on cooking. Cook another 10 minutes on side two at medium high heat.
6. ASSEMBLY TIME: Once you're satisfied with your crisping and cooking, slip the rosti out of the pan and liberally toss some fresh herbs of your choosing over top.
7. ENJOY!

Helpful tips and tricks: I don't know about you all, but I am really loving the ground cherries we've been getting these past few weeks. They make an excellent topping for overnight oats or swiss museli in the morning. How are you enjoying your ground cherries this year? 

Cream of the Crop Recipe Week 13: Honeynut Squash, Herb, and Garlic Gratin

 

Cream of the Crop Recipe: Honeynut Squash, Herb, and Garlic Gratin

CALLS FOR HONEYNUT SQUASH, GARLIC, SAGE, THYME, PARSLEY, CHIVES, OREGANO (whatever you like and have on hand) 15 minute prep, 2 hr cook time Squash Gratin 1 whole honey squash, cored, peeled, and diced 4 cloves garlic, chopped 1/2 cup chopped herbs of choice 5 tbsp of olive oil 1/3 c bread crumbs salt and pepper to taste lemon juice (final step) Parmesan cheese (final step, if desired)   Preparation: - Set oven to 400F - Peel, core, and cube squash into 1/2 cubes - wash, stem, and chop all herbs...should measure about 1/2 cup total - chop garlic Gratin: - Combine all ingredients together in gratin dish or pie pans. Mix and toss in oven (with the exception of lemon juice and parm). - Remove from oven to stir every 30 minutes - On the last trip into the oven (3rd), top off the gratin with any additional salt and pepper, squeeze in fresh lemon juice, and sprinkle Parmesan cheese on top (if desired).   Tips: CRISPY SAGE CHIPS! This dish can be stopped with some uber yummy crispy sage chips! Heat vegetable oil on a pan. Once hot and simmering, drop in sage leaves, giving them ample space to swim. These should only take about 30-45 seconds to crisp up. Remove from oil with a slotted spoon. Place on a paper towel lined plate and season with salt!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

Cream of the Crop Recipe Week 12: Zucchini Muffins with Gooseberry Glaze

Cream of the Crop Recipe: Zucchini Muffins with Gooseberry Glaze

CALLS FOR ZUCCHINI AND GOOSEBERRIES
MUFFINS - 15 minute prep, 18 minute cook time, yields 12 muffins

ZUCCHINI MUFFINS
Butter (to grease muffin tin)
2 tsp vanilla extract
2 eggs
¾ cup light brown sugar (packed)
½ cup coconut oil (see notes)
1 tsp sea salt
1 ½ tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 cups flour
½ cup mashed banana ~ 1 banana mashed (see notes)
1 ½ cup zucchini (shredded, water squeezed out)

GOOSEBERRY GLAZE
Powdered Sugar
Lime Juice from 1 lime
Gooseberries, 1 tray, peeled

 

Preparation:
- Set oven to 375F
- Shred zucchini, place in cheese cloth or paper towel, squeezing all water out.
- Unpeel and mash banana.
- Use butter to grease muffin tin. 

Muffins:
- Combine dry ingredients: flour, baking powder, baking soda, cinnamon, salt.
- Whisk wet ingredients: coconut oil, light brown sugar, eggs, vanilla. Mix in zucchini and banana
- Incorporate dry ingredients with wet, but do not over mix!
- Dispense batter evenly into 12 muffin tins.
- Bake for about 18 minutes.
- Once done, remove muffins from tin and place on cooling rack. If topping with glaze, let the muffins rest until cooled (30 minutes). 

Glaze:
- Remove gooseberry husks. I used the entire small tray placed in our veggie share baskets.
- Place berries and juice from 1 lime into food processor. Processor until berries are liquified.
- Strain berry / lime juice to remove seeds and any solids
- Using ¼ powdered sugar at a time, incorporate juice slowly into sugar. Adding more powdered sugar and liquid as needed….Glaze requires a thick texture. The ratio will be something like 4 parts powdered sugar to 1 part liquid. (1 cup powdered sugar, ¼ cup juice)

Drizzle glaze onto muffins after cooling! Enjoy!
 
Tips:
Mashed Bananas can be swapped one-one with Apple Sauce or not used at all...just replaced with zucchini. Coconut Oil can be swapped one-one with Olive Oil or Butter. 

About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).

Melanzane alla Parmigiana (Eggplant Parmigiana)

Eggplant gets a bad rap. Try this dish, and you will be hooked on this much-maligned fruit. Yes, fruit!   





Melanzane alla Parmigiana

or

Eggplant Parmesan

by Jami Floyd, Jax F. Floyd and Kurt Flehinger

 

Ingredients 

For the Tomato Sauce

1 onion, finely chopped

1 clove garlic, finely chopped

Handful thyme chopped

Handful Italian parsley chopped

3 or 4 large CSA tomatoes chopped

1 8 oz can of tomato sauce

2 T Olive Oil 

For the Melanzane 

2 large firm eggplant

1 small eggplant

1 onion, finely chopped

1 clove garlic, finely sliced

1 teaspoon dried oregano

1 cup Parmesan cheese 

4 T Olive oil

5 ounces grated mozzarella (about 1/2 cup)

Handful fresh oregano, chopped
 

Preparation 

For the Tomato Sauce       
                            
In a medium saucepan, heat olive oil. Sauté onion until soft (about six minutes). Add garlic, and sauté until golden brown (another four minutes).

Add chopped tomatoes to the pot. Cook on low heat for an hour, frequently stirring to prevent tomatoes from sticking to the bottom of the pot. Cook until the tomatoes have broken down.

You turn the heat off while the sauce is still chunky or cook it longer for a smoother, sweeter tomato sauce.

(Alternatively, you can use your favorite store-bought tomato sauce.)
 

For the Melanzane

Preheat oven to 375°  

Remove any stems from eggplants and slice them into 1/4-inch-thick slices. Set aside.

Prepare cooking racks (cookie sheets or even plates will do) with paper towels. Prepare enough surfaces for your fried explant.

Pour just enough olive oil to coat the bottom frying pan over medium-high heat. When the oil is very hot, fry sliced eggplant–in batches. With a spatula, gently turn each slice to fry both sides until golden brown. After each batch, set aside on paper towel-lined racks.to catch the excess oil. Add oil, as necessary.

In a 7x11 lasagna pan, spread a layer of tomato sauce. Follow on with a dusting of parmesan cheese. Then top with a layer of fried eggplant slices. Where possible, use smaller eggplant slices to fill in gaps around the larger ones. 

Repeat the layering process until you run out of eggplant. But you’ll want to top the dish with sauce and parmesan.  

Then, add even grating of mozzarella cheese. 


Bake at 375° for ten minutes. 

Toss breadcrumbs in olive oil. After the dish has baked for 10 minutes, spread breadcrumbs evenly across the top of the dish.

Continue baking for 30 minutes, until bubbly underneath and golden brown on top.

(optional) Serve with green salad and/or spaghetti with garlic and oil.

Mangiare!

Helpful tip: We used two large frying pans to finish the frying job twice as fast!

Jami, Joelle, and Jax Floyd, and Kurt Flehinger

Kurt and Jami raised their 2 kids on the Upper West Side–pretty much in the kitchen. On holidays, as well as ordinary weekdays, Jax (a college student) and Joelle (who is studying public health) cook up something, everything from dips and salads to pizzas and ice creams. Favorite dishes: Sourdough pizza with garden toppings, basil pesto pasta, barbecue tacos, and anything with any beans.