Roasted Pepper and Eggplant Ajvar Spread

 Recipe Adapted slightly from Aida Mollenkamp.

 Ingredients
-2 pounds red bell peppers (about 5 to 6)
-1 small eggplant (roughly 3/4 pound)
-3 tablespoons olive oil, divided
-3 cloves garlic, roughly chopped
-1 ounce fresh chives
1 tablespoon lemon juice
-1 tablespoon red wine vinegar
-1 teaspoon rapadura sugar or coconut sugar
-Kosher salt and Freshly Ground Black Pepper
-1/4 teaspoon dried red chili flakes

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Instructions

-Heat oven to 450°F and arrange racks in the upper third. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on a baking sheet lined with foil.

-Cut eggplant in half lengthwise and drizzle it with about 1 tablespoon of the olive oil and a little salt and place it, cut-side down, on the baking sheet. Roast the peppers and eggplant until they are blackened, blistered, and the eggplant collapses when you press on it, about 30 minutes. (You can also grill the peppers and eggplant.)

-Remove the eggplant and set it aside to cool slightly. Remove the peppers, place them in a bowl, and cover with plastic wrap until the peppers have slightly cooled, at least 5 minutes.

-Use a spoon or ice-cream scoop to remove the pulp of the eggplant from the skin, and discard the skin. Put eggplant in a food processor with 1 tablespoon of the olive oil and the garlic. Pulse the eggplant a few times so that it’s roughly chopped.

Tip:Ajvar can be made up to 4 days ahead of time; store refrigerated in an airtight container and bring to room temperature before serving. Taste and stir in more vinegar, sugar, salt, or olive oil as desired.

-Once peppers are cool enough to handle, peel them (reserving any juices that collect), discard the peel, and add the peppers and 2 to 3 tablespoons of the pepper liquid to the food processor. Add the chives and pulse 5 to 8 times to chop coarsely. Stir in the lemon juice, vinegar, red pepper flakes, and sugar. Taste and add more sugar if it is a bit sour, then add salt and freshly ground black pepper, as desired. Serve warm or room temperature as a spread or condiment.

Sausage-Stuffed Portobello Mushroom Caps

Adapted from The Food Network.

Sausage-Stuffed Portobello Mushroom Caps
Ingredients
3 Portobello mushroom caps (1 package)
1 teaspoon plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
12 ounces hot and/or sweet Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
⅛ cup finely chopped celery
1 teaspoon minced garlic
¼ cup plain bread crumbs
¼ cup freshly grated Parmesan
⅛ cup plus 1 tablespoon minced fresh parsley leaves
1 teaspoons spice mix (see recipe below)
1 egg, lightly beaten
Balsamic vinegar, for drizzling

Directions
1. Preheat the oven to 400 degrees.
2. Using your hands, lightly rub mushroom caps with 1 tablespoon olive oil.
3. Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, and celery and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
4. Transfer sausage-vegetable mixture into a food processor. Add half of the bread crumbs and grated Parmesan, ⅛ cup parsley, spice mix, and the remaining teaspoon of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
5. Divide the filling among the mushroom caps, about ½ cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining bread crumbs Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.

Spice Mix (The Food Network’s Creole Seasoning): 2½ tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper. 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme.

Easy Peanut Butter Chard

Easy Peanut Butter Chard
Ingredients
1 bunch chard, stems removed and cut into thin strips
1 clove garlic, minced
1 half onion, finely chopped
1 bell pepper, seeds removed and chopped
1 tomato, diced
1 teaspoon to 1 tablespoon peanut butter (depending on preference)
salt and pepper, to taste
olive oil pinch
crushed red pepper flakes, optional

Directions
Heat olive oil in a saucepan over medium heat. When hot, saute the garlic and onion until onion is translucent. Add bell pepper and tomato and saute a few minutes more until soft. Add chard and saute to your liking. When the dish is just about ready, add peanut butter and seasonings. Serve hot and enjoy!

Stuffed Bell Peppers with Beans and Rice

The following recipe is adapted from Health Food Lazy People blog.

Stuffed Bell Peppers with Beans and Rice
Ingredients
4 bell peppers
3 cups cooked rice
1 half can black beans
2 ears corn, shucked and kernels cut off the cobs (or can use ¾ cup frozen)
½ onion, finely diced
3 cloves garlic, minced
1¾ cups crushed tomatoes 1
cup cheese (your choice, but cheddar is delicious!)
¼ cup diced jalapenos (optional)
½ cup water
seasoning

Directions
1. Cook rice and set aside.
2. Cut the tops off of the bell peppers and scoop out the seeds. They need to be softened before being stuffed, so either steam them for a few minutes or boil them for about 8 minutes. They should soft but not floppy, able to stand up by themselves and hold their shape, but not crisp.
3. In a small fry pan, sauté the onions and garlic in a little olive oil until the onions become translucent.
4. In a large mixing bowl, combine the cooked rice, sautéed onions, garlic, jalapenos, black beans, corn, seasoning, and a ½ cup of cheese. Mix well.
5. When the peppers are softened, stand them upright in a baking dish and fill them with stuffing mixture and top with the remaining ½ cup of cheese.
6. Pour a ½ cup of water in the bottom of the dish around the peppers.
7. Set the oven to 350 degrees, and bake covered for 20 minutes. Remove cover and bake for an additional 10 minutes, or until the cheese on top is golden brown.

Stuffed Bell Peppers with Brown Rice and Ricotta

The following recipe is adapted from the food section of Michigan Local News.

Stuffed Bell Peppers with Brown Rice and Ricotta
Ingredients
2 bell peppers
1 teaspoon lime juice
2 teaspoons extra virgin olive oil
2 tablespoons chopped parsley
1 tablespoons chopped mint
1 minced clove of garlic
½ onion, chopped fine
¾ cup long-grain brown rice, prepared
¼ cup ricotta cheese
salt and pepper, to taste
mozzarella, if desired

Directions
1. After preparing the brown rice, preheat the oven to 350 degrees.
2. Wash the bell peppers thoroughly and cut them in half length-wise. Remove the seeds and ribs inside the pepper, but leave the stem, as this will help them maintain their structural integrity.
3. In a bowl, mix the lime and lemon juice, olive oil, parsley, mint, garlic, onions, brown rice, and ricotta. Add salt and pepper to taste.
4. Grease a small baking pan. Place the cut peppers hollow side up in the pan and fill each pepper-half with a quarter of the prepared mixture from step three. Top with shredded mozzarella, if desired.
5. Fill the bottom of the baking pan with about a ¼-inch of water. This will help the peppers to cook thoroughly.
6. Place the peppers in the oven for 15 to 25 minutes. The baking time will vary, but the peppers will be done when they feel tender.

Crispy Picnic Slaw

This recipe is courtesy of The Runaway Spoon blog. The author writes, "Because of the vinegar dressing, this slaw holds very well in a cooler or on a picnic table. The salt water soak keeps the vegetables crispy and mellows the bite of the onions and the dressing is sweet-tart with the tang of vinegar and mustard seeds."

Crispy Picnic Slaw
Serves 8

Ingredients
1 head green cabbage
2 bell peppers
1 medium onion
2 tablespoons salt
1½ cups apple cider vinegar
1½ cups organic evaporated cane sugar
½ tablespoon mustard seeds
½ tablespoon dill seed

Directions
1. Remove the outer leaves of the cabbage, cut it in half and remove the core. Cut the halves in two, then shred the cabbage. Remove the seeds and thick ribs from the peppers, cut into quarters, and slice thinly like the cabbage. Peel and quarter the onion and finely slice like the cabbage and peppers. Toss everything together in a very big bowl.
2. Dissolve the 2 tablespoons of salt in 8 cups of water. Pour the salted water over the vegetables in the bowl and stir to distribute everything. Soak the vegetables for 3 to 4 hours, stirring occasionally. Leave the bowl on the counter while doing this.
3. Meanwhile, stir the vinegar, evaporated cane sugar, and seeds together in a saucepan and bring to a boil over high heat. Boil for two minutes, then set aside to cool.
4. Drain the vegetables, shaking out as much water as possible. Transfer the mix to a clean tea towel, roll it up and ring out as much water as possible from the cabbage. Rinse and dry the big bowl, then return the cabbage mix, separating it and fluffing it up with your hands. Pour over the vinegar dressing and toss to coat all the vegetables. It may look like a lot of dressing, but that’s fine. Cover the slaw with plastic wrap and refrigerate. The slaw can be eaten as soon as it is cold, but will stay crispy in the fridge for several days. Serve with a slotted spoon to drain off excess dressing.

Fresh Corn Salad

This is a really simple and delicious summer salad that can be adapted as needed to use up share items. What are some of your variations?

Fresh Corn Salad
Ingredients
3 ears sweet corn, shucked and kernels cut off, close to the cob
1 large red tomato, diced
1 half fresh red, yellow, or sweet onion
1 half bell pepper, seeds removed and diced
splash sweet balsamic
splash red wine vinegar
splash olive oil
salt and fresh ground pepper
chopped fresh herbs, such as basil or cilantro

Directions
Toss and enjoy! Best eaten fresh.

New Red Potato Salad

LFFC New Red Potatoes

This recipe is adapted from the Food Network's Paula Deen. A great way to use up three items that are abundant in the shares right now - new red potatoes, green bell peppers, and fresh onions.

New Red Potato Salad
Serves 6

Ingredients
4 cups new red potatoes, cut in small pieces
½ cup green bell pepper, finely diced
¼ cup red onion, finely diced
3 scallions, diced (optional)
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon mayonnaise or vegenaise
salt and fresh pepper

Directions
1. Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
2. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Zucchini Feta Chopped Salad

This recipe comes from the Family Fresh Cooking blog. The author recommends enjoying this salad as soon as you prepare it as it tends to get watery when stored in the refrigerator.

Zucchini Feta Chopped Salad
Ingredients
2 large zucchini cut into quarters
1 chopped bell pepper
4 ounces crumbled feta cheese
handful chopped cherry tomatoes
handful of chopped Kalamata olives
splash garlic olive oil (or plain extra virgin olive oil)
pinch of ground black pepper
some fresh or dried dill

Directions
Julienne zucchini in food processor. Put in medium bowl and gently toss with the rest of the ingredients.

Green Smoothies

Green smoothies made by Harlem CSA Shareholders!

CSA Shareholder Meryl presented a demo on Green Smoothies to fellow CSA shareholders in Harlem, NY during pick-up last week. She writes, "Green smoothies are super easy to make, and quick to clean up after. Preparing a pitcher of green smoothie takes less than five minutes, including cleaning. And they're a great way to use up all the produce in your share. While fresh is always best, green smoothies will keep in cool temperatures for up to three days." Click here for an article on the health benefits of green smoothies.

Green Smoothies
Savory Option #1 (Meryl's favorite!):
5 leaves kale or 2 handfuls of spinach
½ bunch cilantro
½ avocado
½ red bell pepper
3 cloves garlic
2 medium tomatoes
½ lime-juiced
Salt to taste
2 cups of water

Sweet Option #1:
½ bunch romaine lettuce or 5 leaves chard
1 mango
1 sweet apple (no Granny Smith for this)
1 banana
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #2:
½ bunch Romaine or red leaf lettuce
1 cup strawberries
2 bananas
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #3:
6 leaves kale
4 ripe pears or sweet apples
½ bunch mint
2 cups of water or 1½ cups water and 4 ice cubes

Directions for all:
Cut up all ingredients into small pieces (lettuce can be ripped). Add all to blender and blend on high until smooth and creamy. Recipes yield about 1 quart of smoothie.

Butternut Squash Enchiladas

This recipe comes recommended by our CSA manager, Evan, from The Vegetarian Environmentalist (http://vegetarianenvironmentalist.weebly.com/).

Butternut Squash Enchiladas
Ingredients
1 cup cooked quinoa
1½ cups cooked black beans
½ baked butternut squash, flesh scooped out and diced
1 small onion, diced
1 bell pepper, cored and diced
14 oz. can diced green chilies, drained
1 cup cilantro, chopped
8 oz. cheddar cheese, grated and divided
salt, to taste
16 oz. red enchilada sauce
2 dozen fresh corn tortillas, fresh if possible
2 15 oz. cans green enchilada sauce

Directions
1. Preheat oven to 350 degrees. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and half of the cheese in a large mixing bowl. Season with salt and mix well.
2. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce.
3. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately.

Cajun Cabbage with Rice

Another pick from our CSA manager—a great twist on traditional cabbage preparations. Courtesy of AllRecipes.com (http://allrecipes.com/).

Cajun Cabbage with Rice
Ingredients
1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese

Directions
1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Mulligatawny

This recipe comes from Diet for a Small Planet by Frances Moore Lappé, originally published in 1971. Lappé writes that this dish is “delicious and easy to make—the longer it cooks, the better it tastes.”

Mulligatawny
Makes 2 quarts

Ingredients
3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves garlic, minced
1 carrot, chopped 2 stalks celery, chopped
1 green pepper, chopped
1 small- to medium-sized turnip or parsnip, grated
2 apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzo beans
salt or vegetable seasoning powder to taste

Directions
Heat margarine in a large pot and sauté onions and garlic until the onions are translucent. Add carrot, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. Heat through and serve or continue to simmer, the longer the better.

Arugula and Carrot with Pumpkin Dressing

I think the stars of this show are the amazing baby arugula that we got last week and, yum, puree of pumpkin. One of the fun things, ahem challenges, of a CSA are working with things that stretch you. This salad came about when I realized that I needed to use up a large bag of arugula and several root vegetables. My wife had a can of pumpkin puree open to make some cupcakes. After going back and forth a bit I ended up with this perfect salad for a crisp autumn day.

Dressing
2 tablespoons pumpkin puree
1 teaspoon balsamic vinegar
1 tablespoon water
1/2 teaspoon salt

Salad
1 large handful of fresh young peppery arugula
1 medium sized carrot (about 4 inches)
Optional: 1/4 small apple and 1/4 red bell pepper
Pumpkin seeds for crunch. Can substitute home made croutons.

Toss the salad with the dressing and serve immediately. The carrots we had happened to be purple carrots so I had a wonderful and unexpected contrast of colors. Other contrast are the sweetness of the dressing with the pepperiness of the arugula and the textures of velvet pumpkin and crisp arugula and crunch of carrots.