Recipes

BUTTERNUT SQUASH

 1 butternut squash
Salt to taste
Butter
Brown sugar

Peel, slice and cook squash in a small amount of water.   When tender, drain & mash.
Add salt, butter and brown sugar to taste
Turn into greased casserole dish
Bake in 350 degree oven 15-20 minutes or until bubbly.

ACORN SQUASH

2 Acorn squash: cut into thirds
2 tb unsalted butter
6 tb pure maple syrup
1 pinch cinnamon
1 pinch freshly grated nutmeg

Heat oven to 350 degrees.   Split the squash into thirds and remove the seeds.  Cut a slice off the bottom of each piece so that it sits evenly, skin side down, in a 9 x13 inch baking dish.  In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon & nutmeg to taste.  Bake in the headed oven until fork tender, about 45 minutes.

Serves 6

FROGMORE STEW
                        CSA member Tammy Strampe

6 quarts water
¾ cup Old Bay Seasoning TM
2 lbs new red potatoes
2 lg hot smoked sausage links, cut into 2 inch pieces
12 ears corn – husked, cleaned and quartered
4 lbs large fresh shrimp, unpeeled

Directions:

Bring water and Old Bay Seasoning to boil in a large stock pot.

Add potatoes and cook for 15 minutes.   Add sausage and cook for 5 minutes more.   Add corn and cook for another 5 minutes.   Stir in the shrimp and cook until shrimp are pink, abut 5 minutes.   Drain immediately and serve.

SALSA VERDE

1 Cup Tomatillos
3        Roasted Jalapenos
1        Garlic Clove
1        tsp salt
¼ cup chopped Cilantro
¼ cup diced onion

Directions:

In a blender, combine tomatillos, jalapenos, salt & garlic.  Once combined, pour into a large bowl and add the onions & cilantro.   Stir all the ingredients enough to incorporate the onions & cilantro throughout the salsa.

CRISP GARLIC YUKON GOLD   POTATOES

 ¼ cup extra virgin olive oil
salt & freshly ground pepper
2 pounds small Yukon Gold potatoes, halved
6 medium garlic cloves, thinly sliced
2 tablespoons finely chopped flat leaf parsley

Preheat oven to 400 F.  Brush a baking sheet with1 tablespoon of the oil and sprinkle with salt & pepper.

Arrange the gold potatoes on the baking sheet, cut side down and bake for 45 minutes or until crisp and golden brown.   Transfer the potatoes to a bowl. 

Heat the remaining 3 tablespoons of oil in a large skillet.   Add the garlic and cook over moderately low heat, stirring until crisp and lightly browned; don not let the garlic get too brown or it will be bitter.

Pour the garlic and oil over the potatoes and add the parsley and toss.   Season with salt & pepper and serve at once.   Serves: 8

FRESH TOMATO SALSA

SUBMITED BY CSA MEMBER  PAUL GIFFORD

 6 ripe tomatoes, diced
1 large sweet onion finely diced
2 cloves garlic, minced
½ cup fresh cilantro, chopped
1 cup fresh cabbage, chopped
2 teaspoons lime juice
3 tomatillos, diced (optional)
2 Anaheim peppers, finely chopped (optional)
2 Serrano chili peppers, finely chopped (optional)
1 Jalapeno chili pepper, finely chopped (optional)
Salt to taste

 In a medium bowl, stir together tomatoes, onion, garlic, cilantro, cabbage, tomatillos, peppers (in any combination) and lime juice.   Salt to taste and then chill in refrigerator for one hour.   Stir salsa before serving.

 Serves 6

LIME CUCUMBER SALSA

 1 large cucumber, seeded & diced

1 – 2 garlic cloves, minced
1         jalapeno pepper, finely chopped
2         green onions, sliced
2 tbl minced fresh cilantro
2 tbl lime juice
2 tbl olive oil
1 teaspoon olive oil
1 teaspoon grated lime peel
½ teaspoon salt
¼ teaspoon pepper

In a large bowl, combine all ingredients.  Refrigerate for at least 2 hours before serving.    Serve with tortilla chips or use as a topping for baked potato.

FRESH TOMATO BASIL TART

2/3 cup whole wheat flour
1/3 cup all purpose flour
½ cup cold butter
4 to 5 tablespoons cold water
4 plum tomatoes
3 cups (12 oz) shredded part skim mozzarella cheese
½ cup fresh basil leaves, thinly sliced
1 tablespoon olive oil
¼ teaspoon salt
1/8 teaspoon pepper

1.      In a large bowl, combine the flours; cut in butter until cumbly. Gradually add water, tossing with a fork until dough forms a ball.  Cover and refrigerate for 30 minutes or until easy to handle.

2.      On a lightly floured surface, roll out pastry to fit a 9 inch fluted tart pan with removable bottom.  Transfer pastry to pan; trim even with edge. Bake at 350 for 13-15 min. or until lightly browned.  Meanwhile thinly slice the tomatoes; place on paper towels to drain.

3.      Sprinkle 2 cubs cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with slat & pepper. Sprinkle

Remaining cheese in center of tart; top with reserved tomato slices. Bake 25-30 minutes until cheese is melted. Let stand for 15 minutes before serving.

LAYERED DINNER

6 potatoes
1 lg. Onion
2 carrots
1 green pepper
1 summer squash
3 ears corn
1 cup green beans
6 mushrooms
½ eggplant
1 – 15 oz can tomato sauce
1 – 15 oz can diced tomatoes with garlic & basil
¼ cup low sodium tamari sauce
1 tsp thyme
1 tsp dry mustard
1 tsp oregano
2 tsp chili powder
½ tsp cinnamon
½ tsp coriander powder
2 tbs fresh parsley, chopped

Slice & layer all veggies (first 9 ingredients) in an oiled 6 qt. Casserole dish.
Combine remaining sauce ingredients and pour over top. Sprinkle with parsley, cover
and bake @ 325 for 2 hours.

RATATOUILLE

 1 Eggplant, medium
1 Zucchini, large
½  Bell pepper, large
1  onion, red, medium
1 can (w8 oz) tomatoes, diced
½ tsp oregano
½ tsp basil
¾ tsp garlic powder

Wash, but do not peel eggplant & zucchini.  Dice into ¾ inch cubes. 
Place in a baking dish.
Cut red pepper into ½ inch cubes.   Add to baking dish.
Cut red onion in half, then slice ¼ inch think and add to baking dish.

Add tomatoes and seasonings to baking dish and mix well.
Cover casserole and bake in oven at 350 for 30 minutes.
Remove lid and continue to bake for another 10 minutes.
Serves 6

ZUCCHINI – CHOCOLATE CAKE

½ cup softened butter
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 tsp. Vanilla
½ cup sour milk
2 cups grated zucchini
2 ½ cup flour
4 Tbs. Cocoa
½ tsp baking powder
½ tsp cinnamon
½ tsp cloves
1 tsp baking soda
½ cup chocolate chips

cream butter, oil & sugar.

Add eggs, vanilla & sour milk

Add all dry ingredients and beat well
Stir in zucchini
Spoon batter into greased & floured 9x13 pan
Sprinkle top with chocolate chips.
Bake @ 325 40-45 min or until tester comes out clean

To make sour milk add 1 tsp lemon juice to ½ cup whole milk. Let stand 5 minutes
before using.

ZUCCHINI – SAUSAGE HOT DISH

1- 1 ½ sausage browned & drained set aside
6 cups peeled and cubed zucchini. Boil 5 min. in salted water.
Drain & add:
½ cup chopped onions
1 cup grated carrots

Mix: 1 cup sour cream & 1 can cram of chicken soup
Add to vegetable mixture

Melt ½ cup margarine & pour over 1 pkg herb seasoned stuffing mix
Add sausage & mix well
Place half of mixture on bottom of 9 x 13 in pan.
Spread vegetable mixture over this
Cover with remaining stuffing mix

Bake at 350 for 45 min.

ZUCCHINI SOUP

 From CSA Member Bonnie Thompson

  2 medium to large zucchini
1 small onion
1 small potato
2 cups chicken broth

Cut up vegetables and bring to boil.   Cook until done.  Cool and put throught food processor or blender.  Season to taste.

Can serve chilled, thinned with milk

GREEN BEAN SALAD

From CSA Member, Bonnie Thompson

 1 lb. fresh green beans
1 small onion, minced
1 cup cherry tomatoes, halfed
½ cup feta cheese (crumbled)
1 tbsp Italian seasoning

  Cook the beans till just tender.   Cool and add other ingredients.   Dress with dressing.

PATTI PAN SQUASH GRILL

Baste mixture:

1/3 cup olive oil
1/3 cup balsamic vinegar
½ tsp finely chopped garlic
Salt & Pepper to Taste

LETTUCE WRAPS

Cabbage, carrots, broccoli, sweet potato, summer squash, raisins, & olive oil.

Grind up all vegetables in food processor to the curly small size.    Mix all together and add Braggs Amino Acids and Mayonnaise.

Place in Lettuce leaves and enjoy!!!

Quantities are at your disgression.

ZUCCHINI PASTA WITH ITALIAN SAUSAGE

12 oz fettucine
1 tbsp olive oil
1 lb mild or hot Italian sausages, casings removed and broken into ½ inch chunks
2 tbsp minced garlic
½ cup sliced onion
1 lb zucchini, sliced
2 medium tomatoes cut into 1 inch chunks
½ tsp freshly ground pepper
½ cup freshly shredded parmesan cheese

cook pasta according to package directions, drain and return to pot.   Set aside

Meanwhile, in a large nonstick frying pan, heat oil over high heat.  Add sausage & cook, stirring often.

Until cooked through, about 5 minutes.   Transfer sausage to a plate & set aside.

In the same pan, over high heat, cook garlic, onion and zucchini until starting to brown, about 4 minutes.   Stir in tomatoes, pepper and reserved sausage and cook until heated through, about 3 minutes.

Combine sausage mixture with reserved pasta and transfer to a large serving bowl.  Sprinkle with  1/2 parmesan cheese  and serve with remaining cheese on the side.

ASIAN STIR FRIED BROCCOLI

 1 tb vegetable oil
2 cloves garlic, minced
1 TS grated fresh ginger
1 sm onion, sliced
1 lb broccoli florets (about 4 cups)
½ red bell pepper, sliced in thin strips
2 tb water
1 tb cooking sherry
1 tb oyster sauce of reduced sodium soy sauce

Heat oil in skillet or wok.   Add garlic and ginger and stir fry for 15 seconds.  Add onions and stir fry until wilted, about 1 minute.   Add broccoli and red pepper and mix well.   Add the water and cover, cooking over medium heat for 3-5 minutes or until broccoli is crisp tender.  Mix sherry and oyster sauce (or soy sauce) in a small container.   Drizzle over vegetables and toss well to mix.

Serves 4-6

DANISH STUFFED CABBAGE
Submitted by CSA Member
Karen Hutchinson Talaski

CHILI BEEF STUFFED ZUCCHINI

Bok Choy Veggie Wraps  

Do a quick stir fry in 1 Tbsp olive oil, veggies will still be fairly firm.  Drizzle some hoisine sauce over the veggie mix.(use the rest for dipping the wrap in)
Stir fry 1 chicken breast –sliced thin
Cut tortillas in ½.  Fill the tortilla with veggies & meat.
Fold & serve.  

Submitted by CSA Member, Mary Ann Halbert

Oriental Green Salad 

1 head chopped leaf lettuce
2 granny smith apples sliced thinly
1 med bunch grapes, halved
3 stalks chopped celery
½ red onion chopped finely
1/3 cup slivered almonds
1/3 cup sunflower nuts
1 Top Ramon dry noodles, broken up
¾ cup Paul Newman’s Low Fat Sesame Ginger dressing 
 

Submitted by CSA member Lin Spencer 

Spinach Salad

3 cups spinach
11 oz can mandarin oranges, drained
20 strawberries, halved
6 green onions chopped
1 cup sliced almonds or chopped walnuts

Dressing:

  ¼   cup olive oil
2        tbsp water
2        tbsp lemon juice
1        tbsp sugar
1        tbs poppy seeds
½   tbs garlic powder

Mix together and toss and serve

Bok Choy with Cilantro Soy Sauce

1 cup tomato juice
2 cloves garlic-finely chopped
1 TS finely chopped gingerroot
4 cups chopped bok choy
1 cup chopped mushrooms
½ cup chopped yellow bell pepper
¼ cup chopped green onions
2 TB chopped fresh cilantro leaves
2 TB lime juice
1 TS reduced sodium soy sauce

Mix ½ cup of the tomato juice, garlic and gingerroot in 1- inch skillet.   Cook over medium heat 2 minutes.   Stir in remaining tomato juice, bok choy, mushrooms, bell pepper & onions.   Cook 3 minutes, stirring occasionally until bok choy leaves are wilted.   Stir in remaining ingredients.

Serves: 6

Best Spinach Dip Ever

1 cup mayonnaise
1 (16 oz) container sour cream
1 (1.8 oz) package dry leek soup mix
1 (4 ox) can water chestnuts, drained & chopped
1 lbs  fresh spinach coarsely chopped, cooked and drained
1 (1 pound) loaf round sourdough bread

 1.        Chop spinach, cook 5-8 minutes, drain in colander, pressing to release all liquid.
2.         In a medium bowl mix together mayonnaise, sour cream, dry leek soup mix,
          Water chestnuts  and chopped spinach.   Chill in refrigerator 6 hrs. or overnight.      3.     Remove top and interior or sourdough bread.   Fill with spinach mixture. 
          Use removed bread chunks into pieces for dipping.                           

Kale Crunch

1 bunch kale stemmed & minced
2 –3 tbsp grated parmesan cheese
olive oil or oil spray for baking pan

Preheat oven to 350 degrees.   Line a large baking tray with foils, then brush or spray it with oil.
Add kale and spread out as much as possible.
Bake for 10 minutes, mixing it up as much as possible.

 Bake for 10 minutes, mixing it up once or twice during that time.   Sprinkle with parmesan cheese  if desired and bake for 10-15 minutes longer, stirring occasionally until it’s as crisp as you like it.  Watch closely and stir often to prevent burning.

Spinach Barley Casserole

2 tsp.  Canola or olive oil
1 small onion, chopped
1 large garlic clove, minced
2 cups fresh or frozen corn, thawed & drained
3 cups of spinach coarsely chopped
1 can (14 ½ oz) diced tomatoes with chilies, well drained
2 cups cooked barley (approx. 1 cup uncooked)
½ tsp ground cumin
¼ tsp dried oregano, crushed
½ tsp salt
¼ tsp black pepper
½ cup  sharp shredded cheddar cheese
Cooking spray

1. Heat oil in large nonstick skillet over medium heat.   Add onion, garlic, corn & spinach, cook, stirring frequently until onion is translucent and spinach is tender, about 5 minutes.   Stir in tomatoes, barley, cumin, oregano, salt & pepper.   Heat through.

2. Coat a 2 ½ to 3 quart baking dish with cooking spray.   Spoon barley mixture into prepared dish in an even layer, sprinkle with cheese.   Bake until cheese melts & mixture is hot, about 25-30 min.

 Remove from oven and let stand for 5 minutes before serving.
Can add some canned black beans to make this dish even healthier.
Can use kale, Swiss chard or turnip greens in place of or with spinach.

Green Smoothies

 Smoothie with strawberries & peaches
1 bunch green kale
1 pint strawberries
3 small peaches
2 cups water

Strawberry Grapes Smoothies

 1 bunch of kale
2 oranges (pealed)  Leave the white as it’s high in calcium
6 strawberries
1 cup of grapes

 Place all the items into a blender.  Cover & blend until smooth, stopping frequently to push down anything stuck to the sides.   Pour into glasses and serve.

This is a great way to get your kids to eat greens and you’ll be amazed by these yummy fruity smoothies.

 Kale has the highest nutrient value of all vegetables and is so very good for you!!

KOHLRABI AND GRAPEFRUIT SALAD

 This crisp vibrant slaw would go well along side any kind of baked fish.
Serves 4

Ingredients:

4 packed cups of cabbage finely shredded
Kosher salt
1 red grapefruit
¼ tablespoon grapeseed oil
2 tablespoons fresh lemon juice
Freshly ground pepper
1 ¾ lbs kohlrabi, peeled and coarsely grated
2 tablespoons finely shredded mint leaves, plus whole leaves for garnish.

  Directions:

 1      In a large glass bowl toss shredded cabbage with 1 tablespoon salt.   Weight down with a heavy plated topped with can goods and refrigerate the cabbage for 1 hour.

2        Using a sharp knife, peel the grapefruit, removing all the bitter white pith.               Working over a bowl, cut in between the membranes to release the sections.   Squeeze 2 tablespoons of the juice from membranes into a small bowl.  Whisk in the oil and lemon juice and season with salt & pepper.

3     Squeeze the cabbage dry and transfer it to a large bowl.   Add the kohlrabi    and vinaigrette an toss well.   Add the grapefruit sections and shredded mint and toss again.   Moud salad on plates and garnish with mind leaves and serve.

KOHLRABI WITH STIR FRIED RICE NOODLES

Fast & Healthy
Serves:  4

Ingredients:

 8 cups water
10 ounces dried rice noodles
5 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon sugar
½ teaspoon Chinese chili oil
3 tablespoons peanut oil
1 lb. Kohlrabi peeled, halved and thinly sliced
1 red bell pepper, thinly sliced
1 ½ tablespoons minced garlic
2 large eggs, lightly beaten
1 cup bean sprouts
2 scallions, sliced on the diagonal
1 cup chopped basil

Directions:

1     Bring water to boil.   Remove from heat and add the rice noodles.   Let soak until noodles are tender, about 7 minutes.   Drain well.

 2        In a small bowl, stir together the soy sauce, white wine, sugar and chili oil.

3        In a large skillet or wok with a handle, heat oil.   Add kohlrabi and cook over moderately high heat until browned, about 3 minutes.   Stir and cook for about 1 minutes.   Add red pepper and garlic and stir fry until garlic is fragrant, about 2 minutes.   Add eggs:  stir fry until just set.

4        Add the rice noodles, bean sprouts, scallions, basil and soy sauce mixture.   Cook over moderately low heat, tossing gently until the noodles are heated through and coated with sauce.   Transfer the noodles to plates and serve at once.

KOHLRABI SLAW

 2 whole kohlrabi slices
½ small jicama – peel, cut into sticks
1 teaspoon salt
1 pinch freshly ground black pepper
1/3 cup plain low fat yogurt
3 springs fresh dill – leaves chopped

Trim the stems, leaves and knobs from kohlrabi, but do not peel them unless bruised.   Cut kohlrabi in half.   Using a sharp knife, slice into very thin half moons.

Place kohlrabi and jicama in a medium bowl.   Add remaining ingredients and toss to combine.   Refrigerate slaw for about 30 minutes before serving.