RECIPE: Easiest Roasted Vegetables

Preheat oven to 350.  Cut vegetables into your desired size and coat in oil, salt and pepper.  Spread on a cookie sheet and bake, checking after 20 minutes, stir if necessary, and cook for 20-30 minutes more.

RECIPE: PARMESAN KETO ROASTED RADISHES

Ingredients

• 2 bunches small to medium radishes (about 20) trimmed and halved or sliced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme fresh or dried
• flakey sea salt to taste
• black pepper freshly ground to taste
• 1/4 cup Parmesan cheese freshly grated

Instructions

1. Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil. *
2. Add radishes to prepared baking dish, drizzle with olive oil, thyme, and season with salt and freshly ground black pepper to taste. Roast for 45 minutes, until golden and crisp, tossing them about half way through. 
3. Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away. 

Recipe Notes

*Based on feedback, some of you are roasting them at 450°F/230°C for 45-60 minutes. So you will need to do some fiddling around depending on the size of your radishes and oven. So we suggest you taste them a bit along the way and adjust accordingly. Just note that we do prefer to roast them for longer at a lower temperature for optimal results. 

Note: another option to consider is to add the small red potatoes we recently got in with the radishes!

fingerling potatoes

Ingredients

1 Lb fingerling potatoes, cut lengthwise {about 1/4″-1/2″ thick}

1 Tablespoon butter, divided

1/2 Teaspoon Italian seasoning

Salt & Pepper

1/2 Cup shaved Parmesan cheese

Fresh basil

Directions

Heat a large cast iron skillet over medium heat. Melt 1/2 tablespoon butter. Add potatoes, season with salt and pepper, and cook for about 10 minutes, 5 minutes on each side.

Add 1/2 tablespoon butter and Italian seasoning. Stir. Let cook for an additional minute.

Add cheese and cover until melted.

Potato Pie

Ingredients

Potatoes – About 3 lbs, any variety or assorted varieties

4 Large Eggs

Parmesan Cheese – About 1 cup

Mozzarella Cheese

Sweet or Hot Soppressata or other cured meat such as Prosciutto, Capicola, Pancetta or Bacon

Parsley

Milk

Butter

Salt and Pepper

Breadcrumbs

Olive Oil

Method

1.      Boil diced potatoes in large pot of salted water. You may skin the before or skin them with a knife after they are boiled. While potatoes are warm, put through potato ricer or mash with a fork.

2.      Scramble eggs in separate bowl and add to potato mixture once potatoes are relatively cool.

3.       Season with salt and pepper to taste. Garlic powder and Paprika if desired.

4.      Diced Mozzarella cheese into small cubes. Slice or diced dried sausage into small pieces. Chop parsley. Add all three to potato mixture.

5.      Warm about 1 cup of milk and a ¼ cup butter together. Slowly add potato mixture, stirring gently. Reserve a bit to pour on top before going into the over.

6.      Grease deep over pan with olive oil and spread breadcrumbs over bottom of pan. Add potato mixture to span and spread evenly.

7.      Pour remaining milk and butter. Top with more butter, parmesan cheese or breadcrumbs if desired.

8.      Bake covered at 350 degrees for about 30 minutes before. Place under broiler until top is brown. 

Alternate:

Add sliced Fennel to Garlic and Onions when sautéing.

Use different types of leafy green vegetables instead of Spinach – Kale, Swiss Chard, etc.

Use Veal instead of Chicken

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.

Potatoes and Onions

1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
Coarse salt
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Directions
Heat a 10-inch heavy skillet over medium high heat.

Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

RECIPE: Garlic Family Soup

Difficulty Level: Moderate

6 leeks

sea salt
3 quarts water
2 medium onions, peeled and sliced in half, then sliced thinly lengthwise into half moons
6 shallots, peeled and halved lengthwise
1 head of garlic, cloves peeled and halved lengthwise
4 Tbs extra virgin olive oil
Bouquet garni: several sprigs of fresh parsley, tarragon, some bay leaves and celery leaves, wrapped in a leek green and tied with twine
1 1/2 lbs potatoes, peeled and cubed
fresh minced parsley for garnish

Trim and rinse the leeks, cutting off the dark green leaves and separating from the white and pale green parts.  Chop whites and pale greens.

Place dark green leek leaves in a large stockpot, cover with water and pinch of salt.  Bring to boil over high heat.  Cover, lower heat to medium, simmer 15 minutes. 

In heavy bottomed stockpot, combine chopped leeks, onions, shallots, garlic, olive oil, bouquet garni, and salt.  Sweat over medium heat, covered, until vegetables are soft, about 10 minutes. 

Strain leek broth and pour over vegetables.  Add potatoes.  Cover and bring to a simmer over medium heat.  Cook 1 hour.  Remove and discard bouquet garni.  Blend soup, either in a blender or in the pot using an immersion blender.  Garnish with parsley and serve.

RECIPE: Pear and Potato Gratin

Difficulty Level: Easy

1 large onion, very thinly sliced

2 tablespoons butter
4 medium Yukon Gold potatoes, very thinly sliced and simmered in water for 5 minutes, drained and patted dry
2 Bartlett pears, peeled, cored and thinly sliced
1 cup half and half or light cream
1/2 teaspoon salt
1/4 teaspoon white pepper
5 or 6 gratings nutmeg
1 1/2 cups finely grated Swiss cheese (I used Gruyere) divided

1. In a large saute pan, saute the sliced onion in the 2 tablespoons butter until lightly caramelized ( about 10 minutes over medium heat). Set aside.

2. In a small sauce pan, heat the half and half to simmering and reduce by about 1/3. Add the salt, white pepper and nutmeg. Off the heat, stir in 1/2 cup of the cheese.

3. In a well buttered baking dish ( I used a 9 x11 x2 inch oval), layer 1/3 of the potatoes, slightly overlapping. Layer 1/2 of the pears over the potatoes.

4. Sprinkle the caramelized onions over the pear layer and then layer the second third of the potatoes followed by the rest of the pears. Layer the remaining potatoes over the top.

5. Pour the cream and cheese mixture over the casserole followed by the remaining one cup of cheese.

6. Bake, covered, at 350F for 1 1/2 hours. Uncover and continue to bake 15 to 20 minutes more.

RECIPE: Roasted Squash and Apple Chowder with Potatoes

Difficulty Level: Intermediate

Serves 8

Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.

2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into ¾-inch chunks
½ cup apple juice
1 Tbs. apple cider vinegar

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

3. Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

4. Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

RECIPE: Greek-Style Roasted Vegetables

 Difficulty Level: Easy
 Servings: 6 (as a side dish)
 Time: 60-70 minutes

 The perfect recipe for clearing out your produce drawers!

 Ingredients:

 1 medium onion

 2 small carrots
 1 zucchini
 1 eggplant
 2 small potatoes
 1 small tomato (or 6 cherry/grape tomatoes)
 1 red or yellow pepper
 2 cloves of garlic
 Salt & pepper to taste
 2 tsp. dried oregano (or to taste)
4-5 Tbs. olive oil (or more to taste)

 Instructions:

 1. Preheat oven to 375°. Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

 2. Pile the vegetables into a 9x13 baking dish so that the vegetables lie a few inches thick. Season with salt, pepper & dried oregano, and the pour the olive oil over the vegetables. Mix thoroughly, but gently. Veggies should be well-coated and glistening with oil. If needed, add more oil.

 3. Roast the vegetables for 45 minutes to an hour. Halfway through the roasting process, remove the dish from the oven and gently stir the vegetables, so that the ones at the bottom come to the top. Stir one more time towards the end of the roasting time. Let cool slightly, check for seasoning & serve.

RECIPE: Dill Potato Salad

Difficultly level: Easy

Ingredients:

1.5 lbs potatoes

1/2 cup mayonnaise (preferably homemade)
1 red onion
1 TBS dijon mustard
1-2 TBS white wine vinegar
Bunch of fresh dill
Salt and pepper

Directions:

1. Dice potatoes into equal, bite sized pieces

2. Add potatoes to boiling water and cook until tender

3. Drain, and allow potatoes to cool

4. Dice the red onion and chop dill

5. Mix remaining ingredients in with cooled potatoes

Enjoy!

RECIPE: CSA Curry

Difficulty Level: Easy

A great and easy way to use LOTS of CSA veggies...

Ingredients:

Potatoes
Turnips
Sweet peppers
Tomatoes
Eggplant
Onions
Garlic
Curry powder
Greek yogurt

 

Chop onions and garlic with a few tablespoons of curry powder (adjust to your spice preference, I like a lot) and let those cook with just a little bit of oil, then add in potatoes and turnips, coarsely chopped, and cover while you chop the rest of the veggies, then add those in and stir together, and allow to cook for about 30-45 minutes or until everything is soft.

Taste and add salt until to your satisfaction, turn off the heat and add 2 TB of butter, stir in and serve with a big dollop of Greek yogurt.  Enjoy!

Submitted by Adrienne Mishkin

RECIPE: Mustard Roasted Potatoes

Difficulty level: Easy

Ingredients:

Nonstick vegetable oil spray

1/2 cup whole grain Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons butter, melted

2 tablespoons fresh lemon juice

3 garlic cloves, minced

1 tablespoon dried oregano

1 teaspoon finely grated lemon peel

1 teaspoon coarse kosher salt

3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges 

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Submitted by Sarah Marder

RECIPE: Bread Crumb Potatoes

Difficulty Level: EASY 

◾3 pounds potatoes

◾1 medium onion, coarsely cubed

◾2 cloves garlic, sliced thin

◾ juice of 1 lemon

◾olive oil

◾a few sprigs of fresh rosemary or thyme (or dried)

◾1 tablespoon salt

◾ black pepper

◾1/2 cup grated Parmesan cheese

◾1/2 cups bread crumbs, plus another 1/2 cup reserved for sprinkling

Directions:

1.Preheat oven to 450F, wash potatoes (leaving skin on) and cut into uniform size cubes or wedges.

2.Place cut up potatoes and all ingredients into a large bowl and toss well until everything is evenly coated.

3.Spread the potatoes onto a parchment lined baking sheet, sprinkle with 1/2 cup reserved bread crumbs and bake at 450F for 30-40 minutes, flipping halfway with spatula (careful not to knock the crumb crust off), till crispy and golden brown. This can also be done in a roasting pan on the barbecue.

 

Submitted by Sarah Marder

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: Roasted Chicken with Leeks and Scallions

Difficulty Level: Easy

-1 whole chicken

-2 TB each Chinese 5 spice and garlic powder

-1 TB salt

-all the greens and scraps from the leeks and scallions -- all those end parts you don't really want to eat or cook and get stuck in the refrigerator door

 

-corn or potatoes

Wash the chicken and rub the seasonings into the chicken itself (underneath the skin but leaving the skin intact), and then stuff all the scallion/leek ends into the cavity of the chicken and under its skin, tenting the skin out around the breasts and back.  

Roast at 400F over the 2 ears of corn, or you could use the potatoes to keep the chicken off the pan and to impart great flavor to the veggies.   

Roast however long you normally do/depending on the size of the chicken.

 

Submitted by Adrienne Mishkin

RECIPE: Corn Chowder

Difficulty level: Easy

If you're like me, and didn't get a chance to use up your corn last week, here's a very simple and delicious corn chowder recipe.

1 onion, diced

1 clove garlic, minced
Pinch red pepper flakes
Salt and pepper
5 ears of corn
3 carrots, diced
1 potato, peeled and diced
4 cups chicken stock

Fresh basil and diced tomatoes for garnish

Cut the corn off the cob and reserve the   husks.

Heat 2 tbsp olive oil in a large stock pot. Cook onions and salt to taste until translucent. Add garlic and red pepper flakes and cook until fragrant. Add the corn, stir to combine and cook for 5 minutes, stirring occasionally. Add carrots and potato and cook for another 5 minutes. Add the stock and the husks and bring mixture to a boil. Let simmer for 30 minutes.

Take the soup off of the heat and remove the cobs. reserve 1 cup of the mixture and using an immersion blender purée the soup until creamy. Stir in the reserved 1 cup of vegetables. Add salt and pepper to taste. Serve with basil, diced tomatoes, and additional pepper.

 

 

Posted by Erin Hotchkiss

RECIPE: What to do with Homemade Bread Crumbs

[a tip from Ann] 

Everytime you have some leftover good bread, slice and lightly toast the leftovers in your toaster, oven or toaster oven. Real cooks recommend removing the crusts; I don't bother. (Honestly, I don't even toast it first. I just grind up the old bread.)

Pulse in food processor until the bread becomes crumbs. I store them in a ziploc bag in my freezer. These have many uses: you can saute them in a pan with a little oil and add any seasonings of your choice such as garlic, herbs, or a bit of grated cheese. Use them to top roasted vegetables (broccoli, asparagus), sauteed greens in garlic, gratins, or pasta dishes (especially good when made with garlic and parmesan and used to top pasta with pesto). You can also use them for coating meat or fish for sauteing or frying.

Being a midwestern cheapskate I had stored up bags of these in the freezer and they were driving my husband crazy. Once we knew we were moving this summer I started trying to use everything up and started putting bread crumbs on everything and now we are out! They taste great and the little bit of crunchy texture is a great complement to so many dishes.

RECIPE: Portuguese Green Soup

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 bunches collard greens, center stems cut away, leaves thinly sliced

1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds

5 3/4 cups low-salt chicken broth

1 pound russet potatoes, peeled, diced

1/2 teaspoon dried crushed red pepper

Preparation:

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden, about 5 minutes.  Add collard greens and sauté until wilted, about 4 minutes.  Add sausage and sauté 5 minutes.  Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.  Transfer 2 cups soup (without sausage) to a food processor or a blender. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper.  Season with salt and black pepper.

RECIPE: Farmhouse Ragoût with Pesto

For the pesto:

1 cup packed basil leaves

2 cloves garlic

6 Tbs. olive oil

3 Tbs. water; more or less as needed

Pinch salt

1/2 cup grated Parmesan cheese

 

For the ragoût:

3 Tbs. extra-virgin olive oil

2 bay leaves

2 medium onions, cut into large chunks

7 plump cloves garlic, halved

3 sprigs fresh thyme

6 fresh sage leaves

3/4 lb. carrots, scrubbed, peeled if necessary, cut into 2 inch lengths (or baby carrots, left whole)

3/4 lb. small new potatoes, scrubbed

Salt and freshly ground black pepper to taste

1/2 lb. green beans, ends trimmed, halved crosswise

1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces

1 lb. summer squash, cut into 1-inch rounds

5 plum tomatoes, peeled, seeded, and cut into large chunks

1 15-oz. can top-quality white beans, rinsed and drained (or about 2 cups cooked white beans)

 

Make the pesto: In a blender, process the basil and garlic with the oil, adding a little water to loosen if needed. Add the salt and the cheese, if using. Taste and adjust the seasonings if needed. Refrigerate until 30 minutes before using.

Make the ragoût: In a large flameproof casserole or Dutch oven with a snug lid, heat the oil with the bay leaves over low heat. When fragrant, add the onions, garlic cloves, thyme sprigs, and the sage, stirring to coat everything thoroughly with oil. Cover and cook over low heat as you prepare the rest of the vegetables.  Add the carrots to the pot. If the potatoes are the size of large marbles, leave them whole, but quarter larger ones or cut fingerlings in half lengthwise. Add the potatoes to the pot in one layer; season with salt and pepper. Add the green beans, bell peppers, and summer squash to the pot in layers, seasoning each layer with a little salt and pepper as you go. Add the tomatoes, sprinkling their juices over all. Cover and cook over low heat until the vegetables are tender, 40 to 65 min. If tightly covered, the vegetables will produce plenty of flavorful juices. There's no need to stir, but if the pot seems dry, add a few tablespoons of water or dry white wine, if you like. Add the beans and cook until heated through, adding a little more water if needed.

Ladle the ragoût into soup plates, drizzle some pesto over each dish, and serve.