Cream of the Crop Recipe Week 18: Red Kuri Squash Ravioli

Red Kuri Squash Ravioli

By:  Joelle Flehinger Floyd

This is the perfect sweet/savory combination!

1 Box fresh pasta sheets (or make and roll out your favorite fresh pasta recipe)

1 Red kuri squash

Olive oil

1 C. freshly grated parmesan cheese

3/4 C. whole milk ricotta cheese

Kosher salt

Fresh ground black pepper

1 stick butter (1/2 C.)

3 cloves garlic, minced

1 Tbsp. chopped sage

1 Tbsp. fresh thyme

1. Preheat oven to 375 degrees.

2. Cut red kuri squash in half, scoop out seeds

3. Paint cut squash halves with olive oil and place face down on baking sheet.

4. Roast for 45 minutes or until soft.

5. Let cool and scoop squash from skin.

6. Puree squash in a food processor.

7. Measure out 10 oz. of squash puree.  Combine with parmesan cheese and ricotta and season with salt and pepper.

8. Lay one pasta sheet on a floured wooden board.  Brush lightly with water (this helps the two sheets of pasta stick together).

9. Place one scant tbsp. of the squash filling about every inch along the pasta sheet.

10. Lay second pasta sheet gently over the first.  With your finger, press the pasta sheets together between the dollops of filling, trying to squeeze out all of the air in the pockets around the filling.

11. Using a pasta cutter, pizza cutter or knife, cut the pasta between the pockets to make individual ravioli.  Set aside on floured plates and do not stack.  Refrigerate until ready to cook.

12. Melt butter in large sauté pan and cook on medium low heat until butter begins to brown and smell nutty.  Add garlic, sage and thyme and cook just until garlic begins to soften and you can smell the herbs (about 1-2 minutes).  Turn off heat let sit.

13. Bring large pot of salted water to a gentle boil.  Add ravioli and cook until they begin to float (about 3 minutes).  Remove from water and drain.  Add to pan with brown butter and toss ravioli to coat with brown butter.

14. Serve immediately and top with parmesan cheese.

Note 1:  Don’t throw away the seeds from the squash.  Sprinkle them with olive oil and roast them at 300 degrees until they begin to brown.  Sprinkle with salt, allow to cool and enjoy!

Note 2:  You’ll have extra squash.  It makes a great side dish with chicken or pork.  Store in the fridge until ready to use.  Put it in a microwave safe dish.  Dot it with butter, salt, pepper and a sprinkling of brown sugar.  Microwave on high until hot.  

Cream of the Crop Recipe Week 17: Cabbage Soup

 

 

This is a simple, healthy cabbage soup from the Moroccan cuisine.  

Ingredients

1 small or medium cabbage, chopped

2 onions, chopped

2 tbsp olive oil

2 potatoes (optional), peeled and chopped

1-2 lb short ribs

½ tsp turmeric

1 tbsp salt, more as needed

¼ tsp fresh ground black pepper

Fresh cilantro for serving

 

Step 1. Boil the cabbage in water for 5 minutes; drain.  

Step 2. Heat the oil in a heavy pot and saute the cabbage and onions for 5 minutes.

Step 3. Add the potatoes (if using), ribs, turmeric, salt and fresh ground pepper, and 8 cups water. Bring to a boil, reduce the heat and cook for 3 hours. 

Step 4. Taste and add salt if necessary. To serve, pile some chopped cilantro on each plate.    

 

Tip:

What to do with all that lavender, lemon balm, rosemary, and garlic? Make your own infused olive oil! 

Best dinner ever: scrambled egg with scallions, a quick chopped tomato&cucumber salad, and fresh bread or pita dipped in infused olive oil. 

Cream of the Crop Recipe Week 16: Spicy Roasted Tofu, Corn and Chilis

Spicy Roasted Tofu, Corn and Chilis

By:  Kurt Flehinger

A great way to enjoy the last of the season’s fresh corn and and the abundance of chilis in our CSA boxes.  Feel free to add kale or cabbage or small tomatoes to the mix.

1 14-18 oz. package firm tofu

2 Tbsp. Gochujang, sriracha or other spicy chili paste

2 Tbsp. soy sauce

4 cups fresh corn

2 poblano chilis, seeds removed and sliced thin

2 garlic cloves sliced 

1 large onion, halved and cut into thin slices

4-5 tbsp. olive oil

1 lime

1/2 tsp. cumin

Salt and Peppeer

Heat oven to 425 degrees

1. Place tofu on large plate or cutting board on top of a couple of paper towels.  Cover with two more paper towels and a heavy pan or weighted plate to press the water from the tofu.  Leave for 30 minutes.

2. Cut tofu into approximately 1 inch cubes.

3. Mix gochujang, soy sauce and 1 tbsp. olive oil in a medium size bowl.

4. Add tofu cubes and allow to marinate for 10-15 minutes.

5. Mix corn, sliced chilis, onions and garlic in a large bowl.  Drizzle with 2-3 tbsp. olive oil.  Add heaping tsp. salt and generous grindings of pepper and mix thoroughly.

6. Drain tofu and place on a roasting pan lined with parchment paper.

7. Spread vegetables on a large sheet pan lined with parchment paper.

8. Roast tofu and vegetables for 30 minutes, stirring after 15 minutes.

9. Mix roasted tofu and vegetables and squeeze the lime and sprinkle with salt and cumin.

Note:  This dish is equally good made with boneless, skinless chicken marinated in the same way as the tofu.  

Cream of the Crop Recipe Week 15: Pasta with Poblano Peppers and Cherry Tomatoes

 

Pasta with Poblano Peppers and Cherry Tomatoes

A healthy and delicious dinner in 20 minutes!   

Ingredients
2 tbsp olive oil
1-2 poblano peppers, seeded and chopped
3 garlic cloves, sliced
1 pint cherry tomatoes, halved
kosher salt
pasta of your choice
optional toppings: feta cubes, labneh, any cheese from your share, fresh parsley, fresh oregano, olives, za’atar.

Step 1. 
Fill a pasta pot with water, add kosher salt and bring to a boil. Meanwhile, heat the oil in a pan, add the poblano pepper, garlic and a little salt, and cook over low for 10 minutes.

Step 2.
Add the tomatoes and cook over low heat for 10 minutes. Meanwhile, cook the pasta according to the package instructions. 

Step 4.
Scoop tomatoes and peppers over the pasta on each plate. Serve with optional toppings on the side. 

Tip: Double the peppers and garlic, and after step 1 place half of it in a jar in the fridge. You can use this in salads, scrambled eggs, and sauces throughout the week.

 

Cream of the Crop Recipe Week 14: Stuffed Cabbage and Heirloom Tomatoes

 

by Miriam Meir

From my Aleppan grandmother-in-law: malfuf meḥshi and banadura meḥshi. 

Ingredients

For the filling
½ cup short or medium grain white rice (I use paella rice)
1 lb ground beef
1 onion, diced
¼ cup olive oil
½ tbsp ground allspice
½ tbsp kosher salt
¼ tsp ground cinnamon
1 cup pine nuts

For the stuffed cabbage
1 green cabbage
1 tbsp olive oil
2 tbsp tomato paste
1 tbsp tamarind paste or pomegranate concentrate
¼ cup lemon juice
1 tbsp kosher salt

For the stuffed tomatoes
6 heirloom tomatoes
2 tbsp olive oil
¼ cup lemon juice
6 tsp tamarind paste or pomegranate concentrate

Step 1. 
Soak rice in cold water for half an hour. Drain rice and mix with all the other filling ingredients. 

Step 2.
Cut off the cabbage stem and separate the leaves. Place the leaves in a pot with water to cover, and boil for 15 minutes. Drain and rinse in cold water.

Step 3.
Rest one cabbage leaf in your hand and put 1 tbsp filling in the middle of the bottom half of the leaf. Fold in the sides of the leaf over the filling and roll tightly. 

Step 4.
Put 1 tbsp olive oil in a large saucepan and place the cabbage rolls in the pan seam side down. Cover and cook over medium for 15 minutes.

Step 5.
You have 15 minutes to make the tomatoes now. Preheat the oven to 350°. Remove the tops of the tomatoes and scoop out the pulp (don't throw them out, see tips for ideas what to do with them). Fill each tomato with filling (not too tight).

Step 6.
Oil a roaster with 1 tbsp olive oil and place tomatoes inside to fit tightly. Salt, then drizzle the lemon juice and 1 tbsp olive oil over the tomatoes. Scoop 1 tsp tamarind paste/pomegranate concentrate on each tomato. Cover the roasting pan and roast the tomatoes for 45 minutes. Remove the cover in the last 10 minutes.

Step 7.
Back to the cabbage: Mix 1 cup water, the tomato paste, tamarind paste, lemon juice and salt, and pour over the cabbage rolls. Cover tightly and simmer for 30-40 minutes. 

Tip 1: I doubled the filling recipe and used the leftover filling the next day in more tomatoes, poblano peppers, and summer squash: 

Tip 2: Use the tops of the tomatoes for a side salad: chop them up, add chopped lettuce and persian cucumber, lemon juice, olive oil, kosher salt and fresh ground black pepper.

Tip 3: I used the scooped out tomato pulp to make tomato soup. Next time I’ll add it to the cabbage saucepan!

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Cream of the Crop Recipe Week 13: Roasted Tomato Confit

                                        Roasted Tomato Confit

                                  By:  Jami Floyd & Kurt Flehinger

This is a great use for all of the super sweet, ripe tomatoes in our CSA boxes.  This recipe works well with the smaller cherry and grape tomatoes or with the larger heirloom varieties.  Just be sure that the tomatoes are chopped into roughly similar sizes.  The roasted ancho chilis give it a slightly smoky flavor with little heat. And it’s so easy; just pop the chopped tomatoes into the oven and let them roast!  

2 Pounds tomatoes (grape, cherry or large heirloom) cut into roughly equal sizes.

1/2 C. Extra Virgin Olive Oil

6-8 sprigs of fresh thyme

3 Tbsp. tomato paste

2 Cinnamon sticks

2 Fresh ancho chilis

1 Head garlic

2 Tbsp. chopped garlic chives

Salt and Pepper to taste

1 Pound Rigatoni (if using this as a pasta sauce)

1. Preheat oven to 425 degrees.

2. Chop tomatoes into rough similar sizes about 1 inch.

3. Roast the ancho chilis over an open gas burner or under the broiler until the skins are completely blackened.  Place in a sealed paper bag for 5 - 10 minutes.  Remove and rub the skins off of the pepper.  Cut in half and remove the seeds and veins.

4. Cut the top off of the head of garlic so the tops of the bulbs are exposed.

5. Add all of the ingredients (except the pasta and chives) to a 9 x 13 inch roasting pan.  Be sure that the ancho chilis are immersed in the oil and under the tomatoes.  Place the cut head of garlic face down in the oil and tomatoes.  Roast for 30-40 minutes until the tomatoes are softened and begin to caramelize.

6. Remove from oven and allow to cool for a few minutes.  Remove the garlic head and squeeze the softened garlic cloves into the sauce.  Mix the tomatoes until the tomato paste and garlic and evenly distributed.

7. If making pasta, boil well salted water and cook pasta according to package instructions.  Reserve 1/4 pasta water and then drain pasta.  Add reserved pasta water to roasted tomatoes 1 Tbsp. at a time until sauce becomes creamy. Add pasta to roasting pan and mix.  

8. Sprinkle chives over the top.

9. If serving on bread, ladle the sauce into a serving bowl and sprinkle with chives.

Note:  This is delicious by itself with a loaf of good crusty bread or as a pasta topping, along with a light green salad.

Cream of the Crop Recipe Week 12: Kale and Potato Bourekas

 

Cream of the Crop Recipe Week 12: Kale Bourekas

 

Ingredients

4 potatoes

1 bunch kale

Juice from 1 lemon

2 tbsp olive oil

1 package frozen puff pastry

1 egg (for eggwash)

Sesame seeds

Kosher salt

Fresh ground pepper

Optional: Aleppo pepper

 

Preparation

1.     Defrost puff pastry according to package instructions. Keep cold until you’re ready to start.

2.     Heat oven to 400 F.

3.     Peel potatoes, put in pot, cover with cold water, add ½ tbsp kosher salt, and boil until soft.

4.     Wash the kale, cut out the hard stems and chop. Place in medium bowl and add 2 tbsp olive oil, juice from 1 lemon, salt to taste. Massage the kale for a minute.  

5.     Using a slotted spoon, remove the potatoes from the boiling water and let air-dry on a plate.

6.     Dump the kale in the potato water and cook for a 3-4 minutes.

7.     Meanwhile, mash the potatoes in the bowl. Remove the kale from the waterwith a slotted spoon and add to the potatoes. Mix well. Taste and add salt, black pepper and Aleppo pepper (if using). Let cool.   

8.     Prepare your working area: cover two cookie sheets or sheet pans with parchment paper. Fill a small bowl with water to wet your fingers.

9.     In a small bowl, beat the egg. Spread sesame seeds in another small bowl or deep plate.

10.   Roll out pastry to ~1/8’’ thickness. Using a sharp knife or pizza cutter, divide pastry into 4x4 inch squares.

11.   Pick up a square, dip your finger in the water bowl and wet the square’s borders. Place 2 tbsp of the kale-potato mixture in the middle of the square, then fold it over to create a rectangle. Close the sides well. Dip one side of the boureka in the egg, then in the sesame seeds, and place on the baking sheet. Repeat with all squares.

12.   Bake for 20 minutes until golden brown.

Tips: 

Bourekas can be filled with anything from your box and beyond: you can use feta cheese, spinach, kale, mushrooms, ground lamb or beef, and any combination. Pre-cook any filling that won't be cooked through inside the oven (e.g. meat, potatoes). Make sure to cool and drain liquid and oil before putting the filling in the dough. 

If you chill the pastries in the fridge for 20 minutes before placing in the oven the result will be crispier! 

 

Cream of the Crop Recipe Week 11: Bibimbap

 Bibimbap

                     By:  Jax Floyd & Kurt Flehinger

Bibimbap is a fantastic opportunity to use as many of the vegetables in our CSA boxes as you choose.  The key is to stir fry each of the vegetables separately so that they retain their individual flavor.  Once mixed, the sauce ties all of them together. And, if you have leftover cooked vegetables from a previous night, you can add those as well.  This recipe serves 4-6 but can be adjusted as you choose.

Sauce

1/4 C. Gochujang (sweet, spicy, fermented chili paste).

2 Tbsp. brown sugar

2 Tbsp. oil (can use olive oil or neutral vegetable oil)

1 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

1 1/2 tsp. Gochugaru (Korean chili powder)

Vegetables & Rice

6 cups steamed rice (can use white or brown)

Vegetable Oil

2 medium sized onions sliced

1 small bunch kale roughly chopped

2 large carrots cut into matchsticks

1 medium zucchini cut into matchsticks

1/2 pound mushrooms (white or cremini) thinly sliced

1/4 chopped garlic chives

Feel free to add/substitute any of the vegetables from your box. 

1. Mix all of the sauce ingredients until well combined in a small bowl.  Set aside.

2. Heat a wok or large, heavy frying pan over high heat.  Add 1 Tbsp. oil.  When hot, add onions and stir fry until soft but not browned.  Remove to a plate.

3. Add kale and a pinch of salt and sauté until soft.

4. Add carrots and sauté just until barely beginning to soften. Remove to plate.

5. Add zuchinni and sauté until just beginning to soften.  Remove to plate.

Note:  you may need to add additional oil if the pan gets too dry.

6. Heat a heavy cast iron dutch oven over high heat, add 2 Tbsp. oil and swirl to coat.  Pack the rice into the pan and allow to crisp.

7. Add mushrooms and sauté until they lose their water and soften.  Remove to plate.

8. When rice is crispy on the bottom remove pan from heat.  Place each of the vegetables in separate sections over the crisped rice.

9. Drizzle the sauce over the rice and vegetables.  

10. Sprinkle garlic chives over rice and vegetables.

11. Bring to table hot.  Using a spoon.  Turn the rice over and mix vegetables.  Serve immediately.

Note:  To make this dish more of a meal, you can fry one egg for each person and place it over the bibimbap.  Feel free to add/substitute any of the other vegetables in this week’s box (Red Shiso, Napa cabbage, Celery, Eggplant).