10 small beets
1 lb spinach, roughly chopped
5 oz arugula, roughly chopped
4 oz goat cheese or feta cheese
1/2 C walnuts/pine nuts, toasted
1/2 C sherry vinegar
1 T dijon mustard
1/4 T honey
1 clove garlic, finely chopped
3/4 C olive oil
Salt & pepper
Roast beets in an aluminum foil pouch in 400′ oven or grill, until just tender, about 40 minutes.
Let steam in pouch for 10 minutes. Cool, then peel and cut into bite size pieces.
For dressing, whisk together vinegar, mustard, honey and garlic. Slowly whisk in oil and season with salt and pepper.
Mix beets with some of the vinaigrette. Mix greens with vinaigrette to taste.
To serve: Put greens in large bowl or on plates. Top with beets, cheese and nuts.
Pierogie casserole (Thank you Julie!)
Preheat oven to 350 degrees.
Add a half stick butter to the still hot potato pot and return the potatoes to the pot for mashing. You can make the mashed potatoes to your liking, however, mine included half-and-half, sour cream, skim milk (to thin them out a bit) and salt & pepper to taste.
Cook 10 lasagna noodles – drain. (If making 2 square casseroles, cut cooked noodles in half. If using a 9×13 casserole, you can leave them whole)
Melt 1.5 sticks of butter in a pan and sauté 2 chopped onions until soft.
Mix half of the onion/butter mixture with the mashed potatoes.
Add 1 ½ cups shredded cheddar cheese to the mashed potatoes and onion mixture.
Grease your casserole dishes and add in one layer of pasta.
Add half of the potato mixture and spread to cover the lasagna noodles.
Add half of the reserved onion mixture and spread to cover the potatoes.
Put on another layer of pasta, and repeat potato and onion layers again.
Finish with a layer of the lasagna noodles – and to top it off, melt 3 Tbls butter to spread over the top of the noodles and prevent too much drying.
Cover tightly and bake for 40-45 minutes. NOTE – this can be made in advance and left in the fridge to be baked at another time, but you will likely need to add on some cooking time, as you’ll be starting with a cold dish. (Also, if you’re using relatively shallow pans, be sure to put some foil or liner underneath your casserole dish. I learned the hard way that all that butter can certainly cook over, giving you a big mess!)
Allow to cool slightly before slicing.
Lastly, as a suggestion to incorporate something healthier into all that butter…you can sauté any finely chopped greens (kale, spinach, collards, chard) in olive oil with some garlic, salt, & pepper, and include that in the layers. (This was my intention with some of the kale, but the sautéed kale ended up being so good, we just ate it on the side and it never made it into the casserole!) ENJOY!!!
Spice-Roasted Butternut Squash and Onions (thanks Cherie)
2 1/4 pound(s) butternut squash, fresh, peeled, cut into 1-inch chunks
1 medium red onion(s), halved and thinly sliced
1 Tbsp olive oil
1 tsp garam masala
1/2 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
3 Tbsp cilantro, fresh, chopped
Preheat oven to 400ºF. Coat a large nonstick baking sheet with cooking spray. Place squash and onion in a large bowl. Drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper, and again toss to coat. Put the squash/onion mixuture on the prepared baking sheet
Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. Yields about 3/4 cup per serving.
3/4 cup sugar
Stir together all ingredients. Preheat oven to 400°. Grease and fill muffin cups. Bake for 25 minutes. Batter may be stored in refrigerator in airtight container for up to a week. Bake a few each morning for warm, fresh muffins.
I have also made zucchini bran muffins, substituting shredded zucchini for pumpkin in this recipe. Mix the shredded zucchini with the sugar and allow it to macerate (become liquidy) before adding to recipe.
In a large saucepan, bring rinsed quinoa, stock, a dash of salt & water to a boil; Reduce to a simmer & let cook for 20 minutes. If there is any excess liquid, drain it, but don’t rinse.
Add remaining ingredients & toss to combine. Season with salt & pepper.
Next recipe is a creation by Steph using most of the ingredients we wind up coming home with at the end of the day. Other than a lot of chopping, it’s very simple to prepare, requires no cooking, and is a great side or lite lunch.
Chop and mix:
a couple cukes, 4 radish, 3 sweet peppers, sweet onion, some cherry tomatoes, chive, dill, salt, pepper, and optionally a hot pepper. Mix with a vinegar (Steph uses red wine and cider). Let sit overnight. That’s it!
I’m repeating our zucchini recipes, as Wednesday got some might big zucchinis! And I’ve added one of Farmer Dave’s favorites. We call them kagoots and make them with the really large squash:
Kagoots (from Farmer Dave):
I slice them in 1/4″ thick rounds, or at a slight diagonal for ovals, lay a single layer in a colander, salt, then keep layering until you have way more than you need. Let them sit and sweat for twenty minutes or so, pick them up individually and let drip, then put 3 or 4 at a time in a big paper bag with flour, shake, then lay them in beaten egg and fry in olive oil at medium heat. I take them out of the pan and lay on a stack of paper towels, and make multiple stacks on top of each other. Salt and eat. They’re great in a sandwich with cheddar and mayo. They’re good for several days in the refrigerator, and the rest I put on a pizza tray, stick in the freezer, then stack in a ziploc bag once they’re frozen. They’re great toasted in the middle of the winter!
From Wednesday CSA Member Martianne: http://wonderandwill.wordpress.com/2009/07/27/menu-mondays-steamed-zucchini-bread/
From our own Meredith of Artisan Kitchen who provides us with the DELICIOUS breads!
1/2 large sweet pepper (about 3/4 cup)
Courtesy of: Rochester Farmers’ MarketIngredients:
1 Loaf Pain Rustique Bread or any Artisan Bread, cut into 1” thick slices
3 T. Extra Virgin Olive Oil
1 Clove Garlic, peeled
4 Medium Summer Squash or Zucchini, about 2 lbs.
1 T. Red Wine Vinegar
2 T. Extra Virgin Olive Oil
½ tsp. Table Salt
¼ tsp. Black Pepper
4 oz Bacon
4 oz Blue Cheese (recommended: Great Hill Blue Cheese, Marion, MA)
¼ c. Fresh Basil, chopped1. Cook bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towel.
2. Halve summer squash lengthwise, seed, and cut into matchstick-sized pieces
3. Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
4. Combine squash and/or zucchini, vinegar, 2 T. oil, salt, and pepper in medium bowl; let stand 5 minutes, then toss in bacon, cheese, and basil.
6. Divide mixture evenly among bread slices; broil bruschetta until cheese begins to melt, about 1 1/2 minutes. Serve immediately.
As most of you know, blight has hit the region impacting tomatoes and potatoes. So although you’re getting potatoes now, that may not continue and the ones you do receive need to be eaten quickly – not stored. So I thought I’d share a very simple but very tasty way to cook up any of the potatoes you’re receiving – red, purple, or gold.
Slice the potatoes into fairly thin slices – maybe a quarter inch. Do the same with some sweet or yellow onions. but them all in a cast iron skillet, coat them up with olive oil and cover with foil. You can do all of this in foil if you don’t have a skillet. Then stick them on the grill at a med/high heat (or roast in the oven if easier). Should take 20 – 30 minutes depending on how much you have in there. The flavor is wonderful and those on the top and bottom brown up nice. enjoy!
This recipe came from a very close friend of mine, Connie Culp, who we lost to cancer in 2003. She loved food and gardening, and was an incredible cook and woman.
4 squash cooked
1 medium onion
1/4 cup oil
1/8 tsp salt, pepper, and thyme
10 soda crackers – crushed to crumbs
1/2 cup cheddar cheese
1/2 C olive oil
pepper to taste
Saute the following: 1 medium onion, 1 garlic mashed, 1/4 cup oil. Beat the eggs. Mix all together in a bowl. Place in an 8″ baking dish and top with cheese.
Cook for 30 minutes in 350 degrees.
If you like, include mushrooms in the mix.
For this week we offer you Sasha’s Mom’s famous red cabbage slaw! (although I’m sure Sasha’s Mom got it from somewhere, we’ll give her credit!) For those of you that helped out on transplant day, this was the delicious slaw we had.
1 shallot quatered
2 TBS ketchup
1 TBS sugar
juice of 1 lemon
1/2 tsp salt
1 tsp paprika
1/2 C olive oil
pepper to taste
combine shallot, vinegar, ketchup, sugar, paprika, lemon juice, salt in food processor – pulse until smooth
add olive oil with motor running until well mixed
mix w cabbage, adjust seasonings, refrigerate for at least 1 hour