Tuesday, July 31, 2012

Roasted Tomatillo Guacamole

 Recipe courtesy of Sunset from Myrecipes.com
-1 or 2 fresh Jalapeños, stems removed, and chiles halved and seeded
-1/2 medium white onion, peeled
-1 garlic clove, peeled
-1 tomatillo, papery skin removed
-1 avocado, peeled and cut into chunks
-1 tablespoon lime juice or more 
-1/3 cup loosely packed cilantro leaves, chopped
-1/2 teaspoon salt or more

-In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
-In a blender, whirl the vegetables with 1/4 cup water until blended but still chunky. Add avocado and lime juice; pulse until blended. Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.

Thursday, July 26, 2012

Fresh Corn and Celery Soup


Recipe courtesy of Marlena Torres.
-4 ears of fresh corn, kernels sliced off (I use a big knife and a big bowl for this)
-4 celery stalks, thinly sliced
-1 sweet onion (such as vidalia or walla walla)
-2 cloves of garlic
-2 tbsp herbes de provence (adjust to taste)
-sea salt to taste
-1 tbsp organic butter or coconut oil

-Saute the onion until translucent (about 7-10 minutes), then add the minced garlic and stir this around just until fragrant. You don’t want the garlic to burn.
-Then add the celery and corn along with the herbs and salt, and pour just enough water into the pot to cover the vegetables. Let the soup cook until the celery is soft.
-When the vegetables are soft, then you can  transfer a bit of the soup to your blender. Don’t fill up the blender more than halfway, and make sure the soup isn’t too hot, or the soup may explode all over your kitchen, burning you in the process. -Blend a bit of the soup until smooth, and then add it back to the main pot.
You can certainly add more soup to the blender if you’d like, but I wanted this soup to be more meaty, and less of a smooth blend.
-I made myself some zucchini pasta, and topped it with this soup and some avocado! It was perfect – light, comforting, full of flavor, and slightly sweet from the local corn.

Monday, July 23, 2012

Primal Eggplant Parmesan

Today's recipe is courtesy of PaleoLithe.



  1. Preheat the oven to 400F. Put the egg and water into a small bowl and beat til well mixed and set aside. Slice eggplants into 8-12 slices total (depending on size of eggplant).
  2. Mix together almond flour, basil, oregano and garlic powder, and spread this mix onto a large flat plate. Sparingly sprinkle parmesan cheese, sea salt and fresh ground pepper across the plate and mix it in with the flour mix. This will be the 'breading'
  3. Heat a large skillet over medium high heat and add 1 tbsp of oil. Dip eggplant slice into the egg and let the extra egg drip back into the bowl. Next, place the eggplant slice into the breading mixture, covering both sides, and then place slice into frying pan.
  4. Only fry as many slices as your skillet can handle at a time. Fry slices only until the breading slightly browns and turn over once, giving about 3 minutes per side. Transfer slice to a plate with a paper towel on it. Add oil before putting the next batch of slices in. Also, keep a fan/vent on - this can get a little smokey.
  5. In a casserole/baking dish, cover the bottom with a thin layer of tomato sauce. Put half of the eggplant slices into the dish, spoon tomato sauce onto each slice, and sprinkle some shredded mozzerella on each slice. Stack the rest of the eggplant slices on top of these slices and cover with tomato sauce and mozzarella cheese.
  6. Pop into the oven until eggplant is tender and cheese is melted - about 15 minutes.

Monday, July 16, 2012

Summer Squash and Sweet Corn Risotto

This is a delicious and potentially vegetarian meal that tastes of summer!   In the photo, you can see that I topped it with seared scallops, but we've also eaten it plain and it's every bit as scrumptious.

Ingredients (serves 2):

1 small yellow onion, diced
2 cups summer squash, grated on the big holes of a big grater
1 cup corn kernels, off the cob
1 cup arborio rice
3 cups chicken or vegetable stock, heated
a little olive oil
salt and pepper, to taste
chopped basil
zest of one lemon


1. Heat olive oil in a large sauce pan or dutch oven.  Stir in the onions and the squash and saute´ until
    onions are translucent.
2. Add the rice and cook, stirring frequently, until rice also becomes translucent.
3. Add a ladle full of hot stock to the pan and cook, stirring frequently, until almost all liquid is  
4. Repeat step three until stock is gone and rice is al dente.
5. Just before last addition of stock, add in the corn and let it gently cook in the final addition of
6. Remove from the heat, season with salt and pepper to taste, stir in basil and lemon zest and serve  

Beet and Potato Hash


1 bunch beets, washed, tops and roots trimmed
1 bunch beet greens, stemmed, washed, and finely chopped
3-4 yukon gold or red potatoes, cut into 1/2 inch cubes
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
a little olive oil
salt, pepper, and onion powder to taste
fried egg for serving (optional)

To Roast the Beets (in advance):

1.  Place whole beets on a sheet of aluminum foil and wrap to form a package, taking care to leave no hole through which steam can escape.  Place the package on a cookie sheet and bake at 400 F until beets are fork tender (about 1 hour). 
2.  Unwrap and allow to cool to room temperature.
3. Using your fingers, squeeze the peel off the beets (it should come off easily).  Dice into 1/2 inch cubes and set aside (or refrigerate until ready to make the hash).

To Make the Hash:

1.  Heat a little olive oil in a large skillet and add the potatoes.  Cook until potatoes begin to get a little color on them, about 5 minutes.
2.  Add the beet greens (they should be so finely chopped, they look like parsley coating the potatoes).  Season with salt, pepper, and onion powder to taste.
3.  Continue to cook until potatoes are nearly soft (about 20 minutes).
4.  Add the beets.  Re-season as necessary.  Continue to cook until beets begin to get a bit crispy on the outside (about 5 minutes).
5.  Stir in the mustard.  Then stir in the balsamic.  Allow both to absorb completely into the potatoes/beets.
6.  Continue to cook, stirring occasionally, until all veggies are soft on the inside with a bit of a crust on the outside (a few minutes more).
7.  Top with a fried egg, if desired (the yolk is delicious on the hash!) and enjoy!

Thai Chicken Cabbage Wraps

Filling Ingredients:
1 pound organic chicken breast, diced or cubed into small pieces
5-10 green cabbage leaves
2 large carrots, thinly sliced
1 red bell pepper, thinly sliced 
2 garlic cloves, chopped
1 large shallot, thinly sliced
1 fresh lime
1/2 cup chopped green onions
handful fresh cilantro

Sauce Ingredients:
1 tablespoon vegetable oil [non-GMO canola or sunflower is best because of their high heat tolerance]
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon fish sauce
2 teaspoons tahini
2 teaspoons sriracha or chili paste
1/2 teaspoon. freshly grated ginger root
juice from 1/2 a lime
1/2 cup filtered water

1. In a wok or large saute pan heat the oil on medium heat. Add in carrots, bell pepper, garlic and shallots and cook until the veggies turn bright in color and the garlic and shallots start to turn translucent, about 5 minutes.  

2. In a small mixing bowl whisk together the vinegar, soy sauce, fish sauce, tahini, sriracha, ginger, lime juice and water. 

3. Now add the chicken and the sauce with the veggies. Cook until the the chicken is white throughout.   The chicken should be cut into small pieces, so it shouldn't take too long to cook. 

4. Fill the leaves about half way; top with green onions, cilantro and a squeeze of fresh lime. Enjoy!  

Tip: You can eat your cabbage leaves raw or you can blanch them. If your leaves are leave you can half them, like show in the picture above. If your leaves are smaller, free free to eat them as is. You'll want the leaves to be about the size of your hand, otherwise they'll become awfully sloppy to eat. 

Thursday, July 12, 2012

Enchiladas Verde with Chicken and Kale

Another great recipe from CSA member Becca!

This is a great recipe for someone who doesn’t love kale—my two year old didn’t even know it was there!


For the sauce:
            -8-10 tomatillos, shucked and quartered (or halved if small)
            -1/2 red onion, sliced
            -2 cloves garlic, smashed
-1-2 jalepenos, seeded and halved
-splash of lime juice
-dash of honey

For the filling:
            -1 packed cup cooked, shredded chicken
            -1/2 bunch kale leaves, chopped small
            -1/2 red onion, diced
            -1 cup goat cheese or similar creamy cheese
            -generous cup grated jack cheese

-Corn tortillas for wrapping
-Additional jack cheese for topping


To make the sauce:
         - Heat a little olive oil in a sauce pan.  Add all of the sauce ingredients except the lime, cilantro, and honey.  Cook until veggies are quite soft.  Remove from heat. 
          -  Puree sauce mixture in a blender.  Add the cilantro, lime, and honey to taste.  If necessary, thin it out a bit with some water. (Sauce may be a bit spicy on its own, but filling is very mild, so they balance)

To make the filling:
        -  Bring a large pot of salted water to a boil.  Add the kale and blanch for several minutes until it turns dark green (not the bright green it turns at first).  Drain
     - Heat a little cooking oil in a large skillet.  Add the onion and sauté until soft.  Add the kale and cook together, adding water as necessary to prevent burning, until kale is very soft and all bitterness is gone.  Add cumin and salt to taste.  Stir in the chicken.  Remove from heat and stir in the two cheeses to combine (don’t worry about melting the jack—it will melt in the oven).

To assemble:
-   Coat the bottom of a large baking dish with sauce. 
-    Fill each tortilla with a very generous helping of filling and wrap.  Place seam-side down in the baking dish.
-      Top with additional sauce and grated cheese.
- Bake at 350 until cheese is melted and bubbling, approximately 20 minutes.

Tuesday, July 10, 2012

Tomato and Avocado Salad

Recipe courtesy of Martha Stewart.


-2 pounds assorted tomatoes (any color), sliced or halved if small
-1 avocado, halved, pitted, peeled, and sliced
-Extra-virgin olive oil
-Coarse salt and ground pepper


-On a large plate or platter, arrange tomatoes and avocado. Drizzle with olive oil and season with salt and pepper.

Monday, July 9, 2012

Mixed Vegetable Mushu

A Shareholder Becca, sent us the following recipe and says:
A great way to use up lots of cabbage (even if you aren’t a huge cabbage fan!).  Also a very flexible recipe.  I added a zucchini this week because I had so many.  You could also add tofu or julienned/cooked chicken, pork, beef, or shrimp.


-½ head green cabbage, shredded
-2 medium carrots, julienned
-8-10 Shitake mushrooms, julienned
-1 bunch scallions, whites/greens separated, sliced
-1-2 cloves garlic, chopped
-1 cup Mung bean sprouts
-½ cup peanuts
-1 tbsp vegetable oil
-sprinkle of toasted sesame oil
-2 heaping tablespoons hoisin sauce (plus extra for serving)
-½ cup soy sauce
-1 tsp corn starch


-     -Mix together the soy sauce, hoisin sauce, and corn starch.  Stir to dissolve and set aside.

     -  Heat a large Dutch oven or similar pot with a lid.  Add the cabbage and sprinkle lightly with salt.  Add a cup or so of water.  Cover and cook over med-high heat, stirring occasionally, until cabbage is wilted and tender.  Remove lid and continue to cook until all the water has evaporated.

     - In a wok or large, heavy skillet, heat vegetable oil and sesame oil.  Add in all of the remaining veggies except the scallion greens and the bean sprouts.  Let the veggies cook for a bit until they release some of their water and then add the garlic (to avoid burning).  Sauté over high heat until veggies are cooked through and a bit browned.   Stir in the bean sprouts, scallion greens, and peanuts and cook a moment longer. 
    - Add the veggie sauté to the cabbage and stir to combine.  Stir in the reserved soy/hoisin mixture and heat until the cornstarch thickens.  Taste and add additional soy as needed.
        -   Serve wrapped in flour tortillas with an extra smear of hoisin sauce.

This recipe comes from CSA members Christiane and Patrick Lynn at 28 Cooks:

Peach Habanero Jam
Yield - 4 half pints

5 cups peaches, peeled, pitted, and quartered
3 cups sugar
3 habanero peppers, stems removed and 4 slits cut into the sides (leave peppers whole)
1/4 cup lemon juice
1 packet liquid fruit pectin (I used Certo)

Combine peaches, sugar, peppers, and lemon juice in a large saucepan. Stir to mix, then let sit for a few minutes to allow the peaches to get juicy. Bring to a boil over medium heat then reduce to a nice gentle boil. Boil about 2 hours, until thickened. Mash lightly with a potato masher. Add pectin and bring to a hard boil. Boil for 5 minutes, then remove from heat.
Meanwhile, prepare jars and lids by washing in soapy water and sterilizing in simmering water. Fill hot sterilized jars, leaving 1/4" headspace. Seal jars and place into boiling water bath for 20 minutes. Remove from water and cool on counter.

Friday, July 6, 2012

Zucchini Pasta with Avocado Pesto

Pasta Ingredients:
4 medium zucchinis
2/3 cup cooked fava beans [edamame or peas work nicely too]
pinch kosher salt

1. If you are using fresh fava beans, follow the instructions here to prepare and cook them, then set them aside.

2. Wash, dry and cut the ends off from the zucchinis. There are a few different methods you can use to make your zucchini noodles and it doesn't mean rushing out to get another kitchen gadget. If you have a julienne slicer [like I used] cut them on a thin setting. You can also achieve the julienne style by using a sharp knife and cutting the zucchini into thin strips, stack them up again and cut again into thin lengthwise strips. You can also make zucchini ribbons by using a traditional kitchen peeler.

3. For raw noodles, spread them out onto towels and sprinkle on a pinch of kosher salt. Let them dry out a bit while you make your pesto.

4. For cooked noodles, boil water with a pinch of kosher salt. Blanch the zucchini for one minute, pull out and immediately submerge them into ice cold water to stop them from overcooking. Once they are cool, drain well and set aside.

Pesto Ingredients:
1 medium avocado
1 cup fresh basil leaves
2 garlic cloves
1 tablespoon flax powder
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/4 cup filtered water

Place all the ingredients into a food processor or high powered blender. You can adjust the amount of water or oil depending on the consistency you like your pesto sauce. The amounts listed by me produce a light and creamy texture.

Toss the pasta, pesto and fava beans together. Season with sea salt and coarse ground pepper. Serve right away!