RECIPE: Mustard Crusted Fish with Sautéed Fall Vegetables

Sautéed root vegetables are paired with a flavourful mustard crusted fish for this fall inspired dish

Ingredients for one Person

5 oz. pike or cod fillet (or similar white fish)

1 tbsp. Dijon mustard

Salt and Pepper to season

1/4 cup corn starch

1 tbsp. olive oil

1 tbsp. butter

1/2 tbsp. olive oil

2 small stalks celery, chopped

2 carrots, chopped

1 small onion, chopped

1 clove garlic, chopped

1/4 cup vegetable stock

2 tbsp. heavy cream

Kitchen equipment needed:

Non-stick skillet

Wine pairing suggestion:

A Sauvignon Blanc or a big Chardonnay would both go well with both the fish and the mustard.

Preparation

Chop the celery, carrots, onion and garlic and set aside.

Cooking Instructions

Heat the olive oil and butter in the skillet over medium heat. When hot add the vegetables and sauté, stirring constantly for 2-3 minutes. Add some salt and cook for another minute. Add the stock and cook, uncovered for another 10 minutes, until the vegetables are softer, but still firm. If the liquid evaporates too quickly add some water 1/4 cup at a time.

While the vegetables are cooking prepare the fish.

Pat the fish dry with a paper towel. Then spread the Dijon mustard on one side, and season liberally with salt and pepper. Turn and spread the mustard on the other side and again season with salt and pepper.

Place the corn starch on a plate, but do not coat the fish until you are just about to cook it, as it will not become as crisp otherwise.

When the vegetables are done, stir in the cream, take out and set aside.

Rinse out the pan and place it back over medium-high heat. Add the olive oil back to the pan. When hot coat the fish on each side with the corn starch, by dipping the fish in the mixture and shaking off the excess.

Then fry until the fish is flaky, about 3-4 minutes on each side.

Serve on top of the vegetables

RECIPE: Carrot Top Soup

INGREDIENTS - 6 small to medium carrots with tops and roots - 2 tablespoons butter - 3 tablespoons white rice - 2 large leeks, white parts only - 2 thyme or lemon thyme sprigs - 2 tablespoons chopped dill, parsley, or celery leaves - salt and freshly ground pepper - 6 cups vegetable stock, chicken stock, or water

PREPARATION Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

RECIPE: Easy Vegetable Soup

This soup is perfect when you have veggies in your fridge but CSA pickup day is tomorrow!  Throw it all in a pot and make a delicious and nutritious soup.

Ingredients:

- At least one onion, chopped (more are better)

- All your other CSA veggies chopped into bite-size pieces, including summer/winter squash, carrots, hearty greens, kohlrabi, cauliflower, celery, …

In a large pot, heat 4T olive oil on medium-high heat.  Add chopped onions (and carrots and celery, if using) and some salt and allow them to cook till light brown.  Add other vegetables that you think taste better browned, like squash, kohlrabi, cauliflower, and allow them to brown in the pot.  After they are brown, add at least 8 cups water, or more if the pot and amount of veggies will accommodate it. Add the rest of the veggies (like the hearty greens: kale, collard greens, etc).  Bring to boil and reduce to simmer. Cook for 30-60 minutes depending on size of veggies. Veggies will be tender when soup is done. Add salt and pepper to taste.

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RECIPE: Stuffed Collards

Note: We made this recipe -recently and it was delicious - we used turkey sausage. You could easily use a non-meat filling with the rice as well. They are like stuffed peppers but the collard greens stay beautifully and they are easy to work with once blanched. The only problem is that the recipe takes an hour to cook - which can be painful during this summer heat when people in NYC try not to turn on their ovens (as least that is what happens in our house. We made enough to put some in the freezer as well. 

Makes: 16

16           collard leaves or halves, a little bigger than hand size

1 1/2 cups cooked white rice

1/2         pound ground pork

1/2         cup diced onion

1/2         cup diced celery

1/2         cup diced green bell pepper

2              teaspoons of your favorite creole seasoning

1              egg, lightly beaten

1/4         cup chicken broth

Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry. Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color. Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature. Once the mixture has cooled, stir in the cooked rice and beaten egg. Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way. Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls. Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.

RECIPE: Eggplant Caponata

From https://www.bonappetit.com/recipe/caponata This is a delicious and complex dish, sure to impress! Ingredients 1-2 small eggplant, cut into 1-inch pieces\ 4 Tablespoons olive oil (2T / 2T, see below) 1 large onion, chopped 1 celery stalk, chopped ¼ cup chopped green olives 2 teaspoons capers 1 large tomato, chopped 2 tablespoons red wine vinegar ½ teaspoon sugar Recipe Preheat oven to 400.  Coat eggplant with 2T olive oil, salt and pepper, and spread evenly on a baking sheet.  Roast, stirring at least once to prevent burning, in oven until brown, up to 30 minutes. Meanwhile on the stovetop, heat a large pan over medium-high heat.  Add 2T olive oil, and when oil is hot, add the onions, celery, olives and capers, salt and pepper, and cook slowly for 15 minutes.  Add ½ cup water, the sugar, and the vinegar and bring to boil then reduce to simmer until half of the liquid is gone, about 5 minutes.   Add the eggplant to the onion mixture and stir well.

RECIPE: Jerusalem Artichoke Soup

·       Prep time: 15 minutes

·       Cook time: 50 minutes

·       Yield: Serves 4.

Ingredients

·       2 Tbsp unsalted butter

·       1 cup chopped onion

·       2 celery stalks, chopped

·       2 large garlic cloves, chopped

·       2 pounds jerusalem artichokes, peeled and cut into chunks

·       1 quart chicken stock (use vegetable stock for vegetarian option, and gluten-free stock if cooking gluten-free)

·       Salt and black pepper to taste

Method

1 Heat the butter in a soup pot over medium-high heat and cook the onions and celery until soft, about 5 minutes. Do not brown them. Add the garlic and sauté for 1 minute. Sprinkle with salt.

2 Add the jerusalem artichokes and the chicken stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the jerusalem artichokes begin to break down, 45 minutes to an hour.

3 Using an immersion blender or upright blender, purée the soup. If using an upright blender, fill the blender bowl up only to a third of capacity at a time, if the soup is hot, and hold down the lid while blending. Alternately, you can push the soup through the finest grate on a food mill, or push it through a sturdy sieve. Add salt to taste.

Sprinkle with freshly grated black pepper to serve.

RECIPE: CARROT TOP SOUP

YIELD: 4 bowls

ACTIVE TIME: 15

TOTAL TIME: 25

INGREDIENTS

·       6 small to medium carrots with tops and roots

·       2 tablespoons butter

·       3 tablespoons white rice

·       2 large leeks, white parts only

·       2 thyme or lemon thyme sprigs

·       2 tablespoons chopped dill, parsley, or celery leaves

·       salt and freshly ground pepper

·       6 cups vegetable stock, chicken stock, or water

PREPARATION

Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Green Juice

Green juice

1 medium bunch of dark green vegetables – Kale, Chard, Collards, Leaf Lettuce or combination

6-8 ribs of Celery

2 large Cucumbers

½ bulb of Fennel

1-2 Green Apples, depending on preference of sweetness

½ bunch Italian Parsley

1 inch piece of Ginger, skin on scrubbed

1 small lemon, skin peeled with as much pith left on as possible

1 lime, skin peeled with as much pith left on as possible

1.      Fill sink, rinse vegetables thoroughly and soak until ready to juice.

2.      Roll parsley into dark green vegetables and juice first, followed by celery and fennel. If you do not have any more room in juicer at this point, pour into container and remove pulp from juicer. Set pulp aside.

3.      Juice cucumbers, apples, lemon, lime and ginger. Pour into container to combine.

Alternate:

Use tops of vegetables such as carrots, beats, and radishes. Note that these greens may make the juice very bitter, however, this can often be balanced out with more apple or lemon juice.

Add ½ bunch of mint when juicing the parsley. Remove tough stems.

Substitute or combine apples with pineapple or peeled kiwis for a tangier version.

NOTE:

Makes approximately 6-8 cups of green juice. The vitamins and chlorophyll in green juice begins to degrade only 15 minutes after it is juiced, unless you have a cold-press juicer. I find it hard to juice every day, however, so I have found that freezing it in mason jars immediately is a good way to store green juice for a few days. However, even in the freezer, green juice will not last for more than about a week before degrading in quality.

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Lentil, Kale & Quinoa Stew (Vegan)

he Brazilian recipe explains a way to cut the collards that makes it so so so much easier!

Lentil, Kale & Quinoa Stew (Vegan)
Serves 4 to 6

Ingredients:

1 tablespoon coconut oil
1 yellow onion
3 carrots
3 celery stalks
4 cloves garlic
1 1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 teaspoon salt, plus more to taste
1 cup red lentils
1/2 cup dry quinoa
5 cups water
26.5 oz box of chopped tomatoes
2 cups chopped kale, tough stems removed

Directions:

Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.

Creamy Potato Salad

Creamy Potato Salad

• 1 medium red onion, diced
• ⅓ cup vinegar (red or white wine, sherry or apple cider)
• 1 to 2 garlic cloves, to taste, minced or puréed
•  Salt to taste
• 2 teaspoons Dijon mustard
• ¼ cup extra virgin olive oil
• ½ cup plain low-fat yogurt (USE CSA Yogurt!)
• 1 tablespoon Mayonnaise (optional)
•  Freshly ground pepper
• 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
• 4 stalks celery, diced or sliced
• 3 tablespoons chopped fresh parsley
•  Optional: 2 or 3 hard-cookedeggs, diced
In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Arrowhead Stir-Fry

Ingredients:
6 big-sized arrow heads, peeled & sliced
2 stalks Celery, sliced
2 cloves Garlic, minced
2 tbsp Olive oil
Sugar & Salt to taste

Methods:
1. Washed, peeled & sliced arrow heads. Set aside.
2. Washed & sliced celery. Set aside.
3. Heat up olive oil in a wok. 
4. Saute garlic till fragrant.
5. Add in arrowhead & celery. Stir fry till fragrant & soft.
6. Add in sugar & salt to taste.
7. Sprinkle some water. Stir fry for a minute.
8. Dish up & serve.

RECIPE: Easiest Leek Soup Ever

Ingredients:

1 bunch leeks, chopped (white and light green parts only)
1 bunch celery, chopped
1 butternut squash, peeled and diced
1 apple, peeled and diced
Vegetable broth

Sauté all ingredients in olive oil until soft.  Remove from heat.  Add vegetable broth and purée. Season with salt and pepper.  Enjoy!

RECIPE: Red Pesto

Difficulty Level: EASY

Ingredients:

1 pound dried linguine fini or other thin CSA pasta

4 ripe plum tomatoes
15 basil leaves
1 tablespoon celery leaves
1 tablespoon parsley leaves, plus more for serving
1 clove garlic
1 pinch salt
1/2 cup sliced (or whole) almonds
1/4 teaspoon black pepper
6 tablespoons olive oil
3 ears fresh corn
Parmesan, for serving (optional) or CSA hard cheese

1.Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool.

2.Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds.

3.In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth.

4.Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.

RECIPE: General Vegetable Storage Tip

When you have whole vegetables, remove the stems and leaves before storing. They keep longer when stored separately. Beet and turnip greens are great sautéed. Celery and radish leaves are great in salads. Celery leaves also make a delicious pesto! Cilantro stems and roots make great broths and stir fries in Thai and Vietnamese recipes.

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: Shaved cucumber salad

Difficulty level: EASY

Ingredients:

3 English cucumbers shaved into wide ribbons with a vegetable peeler (stop when you get to the seeds. Reserve one center). You can also use 6 smaller cucumbers and reserve 2 centers.
2 stalks celery thinly sliced
1/2 white onion thinly sliced
1/4 C mayonnaise
1/4 C cilantro
2.5 teaspoons sherry vinegar

Combine cucumber ribbons, celery and onion in a bowl
In a blender, purée cucumber center, mayonnaise, cilantro and vinegar.
Toss salad and season with salt and pepper

Note: I like to include the celery leaves as well.

 

Submitted by Sarah Marder

RECIPE: Vegetable Stock Recipe

Making vegetable stock is quick compared with making stock from poultry or beef bones, but it's no less flavorful. Vegetable stock only needs to simmer for 30 to 45 minutes to extract the maximum flavor from vegetables. In fact, quality can actually start to diminish beyond a certain point if the vegetables are simmered for too long.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

·                        1 gallon cold water

·                        1 medium onion, peeled and chopped

·                        1 medium leek (white and green parts), rinsed and chopped

·                        1 medium rib celery, chopped

·                        1 medium carrot, peeled and chopped

·                        ½ medium turnip, chopped

·                        3 cloves garlic, peeled and crushed

·                        2 Tbsp vegetable oil

·                        -------- For Sachet: (see note) --------

·                        1 bay leaf

·                        ½ tsp dried thyme

·                        3-4 fresh parsley stems

·                        3-4 whole black peppercorns

·                        1 whole clove

Preparation:

1.              Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

2.              In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.

3.              Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.

4.              Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.

5.              Strain, cool and refrigerate.

Makes 1 gallon of stock.

RECIPE: Beef Stew with Potatoes and Carrots

As winter rolls in, make this hearty stew to warm you up.

From Gourmet December 2008
Serves 12

Ingredients:

For braised beef:

5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

3 tablespoons olive oil

3 carrots, quartered

3 celery ribs, quartered

2 medium onions, quartered

1 head garlic, halved crosswise

3 tablespoons tomato paste

1/3 cup balsamic vinegar

1 (750-ml) bottle dry red wine (about 3 3/4 cups)

2 Turkish bay leaves or 1 California

2 thyme sprigs

3 cups reduced-sodium beef broth

3 cups water

For potatoes and carrots:

2 1/2 pounds small white boiling potatoes

1 1/2 pounds carrots

Procedure:
1. Braise beef: 
Preheat oven to 350°F with rack in middle.

2. Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

3. Heat oil in 6-to 8-quart heavy pot with a tight-fitting lid over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

4. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

5. Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

6. Add vinegar and cook, stirring, 2 minutes.

7. Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

8. Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

9. Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

10. Cook potatoes and carrots:
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

11. Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Serve with crusty bread.

RECIPE: Edamame Salad

From recipetips.com
Serves 6

Ingredients:

		1 tablespoon olive oil
		1 tablespoon butter
		10 ounces edamame, shelled (approximately 1 1/2 cups)
		1/2 sweet onion, chopped
		1 red bell pepper, chopped
		15 1/4 ounces (1 can) corn drained, or 1 ear of fresh sweet corn cut off the cob
		1 stalk celery, diced
		1 leek, sliced thin
		1 clove garlic, chopped
		1 tablespoon fresh oregano, chopped
		1/4 teaspoon cayenne pepper, or to taste
		1 tomato, diced
		salt and pepper to taste Procedure: Heat olive oil and butter over medium heat. When butter has melted, add edamame and stir to coat. Add the onion and sauté for five minutes. Add the bell pepper, corn, celery, leek and garlic. Sauté for another 5-10 minutes or until the vegetables are tender crips, not mushy. Stir in the oregano and cayenne pepper. Season to taste with salt and pepper. Remove from heat. Gently fold in tomatoes right before serving.