30-minute crunchy grain bowl!

Weeknights often call for maximum efficiency.
This veggie-packed grain bowl gives the customizable fun of build your own taco night, but puts the spotlight on fresh, late summer veg!

Ingredients:

2 summer squash
1 ear of corn or more :)
romaine lettuce
1 cup quinoa (or another grain of your preference)
1 onion
5 okra (depending on how many were in your box)
4 radishes
1 cucumber
dash of olive oil
salt & pepper

 

Let's get cracking! 

1. PUT A LARGE POT OF WATER ON TO BOIL: we'll use the same pot to blanch the okra and cook the corn. Additionally, put 1 cup quinoa and 2 cups water into a small pot and cook according to package directions.
2. MEANWHILE: As the water comes to a boil, dice one onion and slice two summer squash.
3. SKILLET SIZZLE: Put a medium pan over medium heat and add a dash of olive oil. Once warm, add onion and cook for a couple of minutes until starting to turn translucent. At that point add the summer squash and season with salt and pepper.
4. DOUBLE TIME: When the water comes to a boil, toss in your okra and cook for just 2-3 minutes before pulling out of the water and leaving to dry. Don't drain that water! Instead, toss the corn in and cook for around 5-mins.
5. CHOP CHOP: while onion and squash continue to cook down, thinly slice radish, cucumber and lettuce. Once corn and okra have cooled enough, slice off of the cob and thinly slice respectively. (I opted to toss my okra in with my onion and summer squash towards the end of cooking - I'm a new okra experimenter, you may want to try this or just sprinkle on top!)
6. ASSEMBLY TIME: Now for the fun part! Grab yourself or your crowd and let everyone build their own bowl. I started with a base of romaine, then quinoa, the cooked veg, and topped with the fresh radish, cucumber and corn! You could dress this bowl in many ways! I opted for a little of my grandma's "vermont special" salad dressing (olive oil, balsamic, maple syrup, dijon, black pepper), but you could opt for a squeeze of lemon, a dash of hot sauce, any of your other go-to dressings/condiments.
7. ENJOY!

Helpful tips and tricks: I love to make my own salad dressing. A mason jar or an old jam jar can make a great vehicle for this. I'll make a big batch and then work through it for a week or so at a time. It's natural to have separation occur when the dressing sits in the fridge. A key tip for best dressing results is to take your dressing out of the fridge while you start your bowl or salad prep. Let it come to room temperature and give it a good shake in its jar to bring it all back together before drizzling over your bowl!

 

Two Pizzas with Kale, Garlic, and Oven Roasted Tomatoes

by Kurt Flehinger

This dish looks more complicated than it is. It’s really quick and pretty easy. And you can have your own little pizza party at home!

Ingredients

Two 12-inch pizza doughs, homemade or store-bought (optional recipe follows)

2 cups Mozzarella 

1 pint cherry tomatoes 

4 cups finely chopped Kale

5-6 sprigs fresh thyme

4 cloves of garlic, one clove chopped, three cloves sliced

4 T Olive Oil

Pinch of red pepper flakes

Salt/Pepper to taste

Step 1. 

Shape pizza dough into 2 12-inch rounds (see below for optional homemade pizza dough).

Step 2.

For the Tomato Pizza:

To roast tomatoes, preheat the oven to 250. Slice tomatoes in half. Toss sliced tomatoes along with thyme sprigs in 2 tablespoons olive oil and salt and pepper to taste. Spread mixture on a baking sheet and roast and 60-75 minutes until lightly caramelized. Remove from oven. Set aside to let the tomatoes cool. 

Step 3.

Raise oven temperature to 500 degrees.

Step 4. 

While tomatoes are roasting, spread mozzarella on pizza dough. Spread tomato mixture evenly over one 12-inch pizza dough. Evenly sprinkle the 1 clove of chopped garlic over the prepared pizza.

For the Kale Pizza:

Step 5.

Wash and dry 4 cups of chopped kale. Set aside in a large bowl. Drizzle with 2 tablespoons of olive oil and salt and pepper to taste. Massage the kale leaves with fingers until the kale leaves are saturated with olive oil, salt, and pepper. Set aside.

Step 6.

Spread mozzarella on the remaining 12-inch pizza dough. Lay the three sliced garlic cloves evenly across the pizza dough. Sprinkle the pinch of red pepper flakes across the pie. 

Step 7.

Place both pizzas in the oven. 

Step 8.

After 3-4 minutes, remove the dough prepared for the kale, spread the chopped kale over the pizza, and return to the oven. Be careful to close the oven door while working to keep the oven as hot as possible. 

Step 9.

Bake pizzas until the dough is golden brown and the kale is lightly charred, about ten minutes, depending on oven heat. Serve immediately. 

Optional pizza dough

You can buy pizza dough at many markets. Or you can try this one at home.

Ingredients:

3.5 t dry yeast

1 cup warm water (approx. 110 degrees)

3.5-4.5 cups bread flour (depending on humidity)

2 T olive oil

1 t salt

1 t sugar

Step 1.

In a large mixing bowl or bowl of a stand mixer add yeast, warm water, and 2 1/4 cups flour. Mix for one minute until thoroughly blended. Add salt, sugar, olive oil, and approx. 1.5 flour (kneading until the dough is smooth and elastic, about five minutes). 

Step 2.

Transfer the dough to an oiled bowl. Clover with a towel and allow to rise for about an hour until volume is doubled. Flour a cutting board. After the dough rises, punch the dough down with a fist, turn out onto the board, and divide the dough into two balls. Cover again to rest for 20 minutes. Press out into a pizza pan or free form. Proceed with pizza recipes.

Helpful tips: Massaging the kale leaves with olive makes all the difference!

 

Sweet Corn and Zucchini Pasta

by Jami Floyd

Everything but the kitchen sink! Use six items from your CSA box.

Ingredients

1 Small Red Onion

2 T. Butter

1 T. Olive Oil

1 Clove Garlic

1 Jalapeno

2 Medium Zucchini

4 Ears Corn

1 Pound Rigatoni

Salt

Pepper

Chives

Step 1. 

Bring large pot of salted water to boil.

Step 2.

While waiting for the water to boil. Cut zucchini into 1/2-inch cubes.  Place in colander and salt with 1 teaspoon salt.  Allow to sit and drain for 15 minutes.

Step 3.

Cut corn off the cobs into a large bowl.  Scrape the cobs with the back of a large chef’s knife into the bowl.  

Step 4. 

Preheat 12 inch skillet on medium heat.  Add butter and olive oil.

Step 5.

Add pasta and cook until al dente.

Step 6.

Cut the onion in half and slice thinly.  Finely dice jalapeño and garlic.

Step 7.

Saute onion and jalapeño until soft (about 4 minutes).  Then add garlic and cook for one minute.

Step 8.

Add salted, drained zucchini to skillet and cook on medium until just beginning to soften.  Add salt and pepper to taste.

Step 9.

Add corn to skillet, raise the temperature to medium high, and cook until corn just begins to caramelize at the edges of the pan.  Add 1/2 cup pasta water to skillet and deglaze the pan.

Step 10.

Drain pasta and add to the large bowl that you used to cut the corn.

Step 11.

Pour sautéed vegetables from skillet into the bowl and mix.

Step 12.

Sprinkle 2 T. chopped chives over bowl and serve with grated romano cheese.

Helpful tips: Be sure to scrape all of the milk from the corn cobs after removing the corn.

Summer Bounty Skillet Pasta

 

jammy squash, burst tomatoes, and corn make noodles summer ready!

Ingredients:

2 summer squash
1 ear of corn, cooked
handful of cherry tomatoes (depends how many you have left, I can never resist diving in first thing when I pickup my box)
1/2 box of pasta (can scale up to feed a crowd!)
paprika (optional)
dash of olive oil
salt & pepper

 

Let's get saucy! 

1. PREP YOUR VEG: halve the summer squash and thinly slice, halve tomatoes, cut corn off of cob
2. SIZZLE TIME:  heat a dash of olive oil in a large skillet over medium and add summer squash, season with salt, pepper and optional paprika to taste. Continue to cook just the summer squash until softened and jammy (approx: 25 mins )
3. MEANWHILE: fill medium pot with water, season with salt and set to boil for cooking the pasta
4. DOUBLE TIME: When the pasta water comes to a boil and the zucchini is softened and jammy add pasta to water and cook according to package directions, reserving 1/2 cup of pasta water and draining the pasta when al dente. At the same time, add cherry tomatoes and corn to summer squash sauce.
5. ALL TOGETHER NOW: add pasta to sauce and stir to combine using reserved pasta water to thin sauce as needed
6. SERVE AND ENJOY!

Helpful tips and tricks: Cooking your corn in a pot of boiling water? Stop right there! Don't drain it. Corn cooking water can be enjoyed as a beverage hot or cold! I picked up this tip from a dear cycling friend who loves to use it instead of traditional electrolyte drinks. Give it a try!

Recipe of Week 6: Braised Cabbage with Tzatziki

 

Recipe of the Week: Braised Cabbage with Tzatziki

CALLS FOR CABBAGE, CUCUMBER, YOGURT, GARLIC, SPRING ONION! BRAISED CABBAGE - 5 minute prep, 2 hr, 15 minutes cook time 1 Napa cabbage, core intact, halved, then quartered (8 pieces) 1 cup spring onion, chopped 1/3 cup chicken broth 2 tsp lemon juice or apple cider vinegar 2 tsp extra virgin olive oil za'atar seasoning, salt, pepper to taste 2 tbsp honey TZATZIKI - 5 minute prep 1.5 cup of strained greek yogurt 1 cucumber, skin on, grated 1 tsp lemon juice 4 springs dill, chopped 1 clove garlic, finely chopped   GARNISH handful green spring onion, chopped 1 jalapeño pepper, sliced, seeds removed   SALAD:  PREPARATION: Set oven to 325F. Place 1/8 cabbage pieces in oven safe dish, sprinkling spring onion on and around cabbage. Do not crowd the pan or dish! SEASON:  Pour chicken broth and lemon juice around cabbage. Drizzle extra virgin olive oil over cabbage, seasoning with salt, pepper, and Za'atar according to taste. BRAISING: Cover dish(es) with aluminum foil and place in oven for 1 hr. After, remove from oven and lightly flip cabbage 8ths, being careful not to break apart pieces. Cover with foil, and return to oven for 1 more hr.  BROIL: Remove cabbage from oven. Turn on broiler. As the broiler heats up, remove the foil and drizzle honey onto cabbage, making sure to coat evenly. Put cabbage in broiler for 5-15 minutes, keeping a close eye on charring! Cabbage should be charred and slightly sweet! TZATZIKI:  PREPARATION: While the cabbage is braising, grate cucumber, with skin on. Finely chop garlic. Squeeze liquid from cucumber using a cheese cloth or heavy duty paper towel. This will allow the tzatziki remain thick, rather than watered down. COMBINE: Mix in yogurt, cucumber, garlic, and dill! Squeeze in some lemon juice, season with salt, add sprigs of dill, and enjoy! Plate Tzatziki beneath braised cabbage, garnishing with fresh greens and herbs! Helpful tips: Using the spring onion tops as a scallion replacement this week to avoid waste!   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 :).

Week 5: Pickled Kohlrabi and the Kitchen Sink Salad

 

Recipe for Week 5: Pickled Kohlrabi and the Kitchen Sink Salad

SWEETGREEN, MOVE OVER! DOUBLE THIS RECIPE TO ALLOW FOR BULK PREP *the prep time is minimal, however, please allow at least 2 hours for kohlrabi to pickle. To reduce prep time, just throw in the kohlrabi matchsticks sans pickling! ** lightly salting your prepped veggies will bring out their natural flavors!   FOR SALAD 1 Napa cabbage, thinly chopped, core removed 3 carrots, grated 1 cucumber, skin peeled, diced 3 scallions, chopped 1 bunch green beans, lightly blanched, cooled and chopped 1/4 cup cilantro leaves, chopped 1 large kohlrabi, cut into matchsticks (set aside for pickling if desired) *1 Hungarian pepper, seeds removed, thinly chopped (set aside for pickling) *1/2 bunch chives, chopped (set aside for pickling) FOR DRESSING 1/2 cup canola oil 1/4 cup warm water (needed to breakdown miso) 2 tbsp rice vinegar 2 tbsp soy sauce 2 tbsp sesame oil 2 tbsp miso paste 1 tbsp grated ginger 1 tsp peppercorn   *FOR PICKLING LIQUID 1 cup water 1 cup rice wine vinegar 1 tbsp honey 1 tbsp sesame oil 1 tbsp kosher salt 1 grated garlic clove 1 tsp peppercorn SALAD:  PREPARATION: Wash and chop vegetables accordingly! Match sticking the kohlrabi will required a sharp knife and patience. Lightly sprinkle kosher salt on chopped vegetables to increase flavor. EXTRAS: I added some extra edamame and peanuts I had lying around! DRESSING: Combine all ingredients in a mason jar and shake! or in a bowl and whisk! The dressing measurements are for bulk preparation and can be saved in the fridge for 3 weeks! ENJOY: Toss veggies, cabbage, salad dressing, and serve! If you're choosing to quick pickle the kohlrabi, wait 1.5 to 2 hours, remove a handful of matchsticks from pickling liquid and enjoy! (be careful not to plate any peppercorns) PICKLED KOHLRABI: Pickled matchsticks will remain fresh for 1 week in the fridge   PREPARATION: Place matchsticks in large mason jar. Bring water, vinegar, salt, honey (or sugar) to boil. FLAVOR: Add chopped peppers, peppercorns, grated garlic and Chinese chives to mason jar. COMBINE: Pour pickling liquid over matchsticks and wait at least 2 hours before plating. Helpful tips: Please use a mason or jam jar for pickling process. Pouring boiled water in standard glasses will cause Tupperware to shatter. This pickled slaw pairs well with grilled meats and rice! NEED HELP USING UP YOUR HERBS? Wrap them at the stem, hang on a hook, and after one week, you'll have a diy herb pantry.  Up-cycle an old jar and use it for storage!

 

SOUR CHERRY PIE 

Who says you can't make pie on a weeknight?
This simple pie is low on effort and big on flavor!

 

INGREDIENTS:
pie crust (or make your own)
1 quart sour cherries
3/4 cup granulated sugar + a little for sprinkling
1/4 cup cornstarch
zest of one lemon
pinch of salt
2 ish tablespoons butter
1 egg

LET'S MAKE A PIE!

1. PREHEAT the oven to 375
2. PREP THE CHERRIES: This was arguably the most arduous part of my pie making. If you have a cherry pitter, break it out! If, like me, you don't ... grab a small knife, a good podcast, and pop those pits out. It's worth the effort in the end!
3. MAKE THE FILLING: Combine pitted cherries, 3/4 cup sugar, 1/4 cup cornstarch, pinch of salt, and the zest of one lemon in a bowl. Give a good mix to combine well. If you feel compelled to add other seasonings to your filling - I support you! A little vanilla, some warm spices, who knows what you might discover! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: I do on occasion (Thanksgiving) like to make my own pie crust, but for weeknight pie, an easier route can be just as rewarding. If you want to make your own, go for it! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. Shouldn't take more than a few minutes in these scorching summer temps. 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! I made a lattice by simply cutting the other crust into strips and weaving them over top of my pie. You could also simply put the top crust on top and cut an air hole. You could really get creative here and cut out some cool shapes, or keep it simple.
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. As you can see from my photos, mine got a bit explosive so this just eases your clean up. I baked my pie about 1hr 15mins, yours may need a bit more or a bit less than mine so keep an eye on it.
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:
Didn't use your entire egg for egg washing the pie? No need to waste it! Scramble it up for a quick dinner while you await dessert.