Recipe from Buzzfeed Food.
1 small spaghetti squash
2 T. olive oil, divided
Salt and pepper
4 cloves garlic, minced
1 t. red pepper flakes (optional)
2 cups broccoli florets
½ cup vegetable stock
1 cup cannellini beans, drained, and roughly mashed with a fork
⅓ cup nutritional yeast
1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out.
3. Drizzle 1 T. olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
4. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the other vegetables. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
5. Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), season with salt and pepper, and cook, stirring, just until the garlic is fragrant, about a minute. Add the broccoli and vegetable stock and turn the heat down to medium low.
6. Season with a little more salt and pepper, and cook until the broccoli is bright green and al dente and the vegetable stock has reduced to about half. Add the nutritional yeast and stir everything together, so that the yeast and the remaining stock make a sauce. If the sauce is super thick and clumpy, add more stock or water, a tablespoon at a time, until it’s thick but still a little runny.
7. Add the cooked squash and toss everything together, then divide into two bowls and serve immediately.
Easy version and delicious!
2 medium carrots, peeled and diced
1 red bell pepper, minced
1 medium onion, minced
2 garlic cloves, minced
3 hamburger patties
1 glass of water
3 T. olive oil
3 T. chili powder
1 can of red kidney beans
3 tomatoes, diced
4 mushrooms, diced
Heat the oil on medium-low heat in a large pot. Add the onions and the garlic. Put lid on and let it cook for 15 minutes, stirring occasionally. Crumble the hamburgers in a plate, then add it to the pot and stir well. Put the lid on and let it cook for 10 more minutes. Add the kidney beans, tomatoes, bell pepper, carrots, mushrooms, and the chili powder. Mix well and let it cook for 1 hour and 30 minutes on low heat.
You can skip the chicken instructions and make it a vegetarian!
Yield: 4 servings
2 pounds boneless, skinless chicken breasts, thinly sliced
2 T. olive oil
1 large onion, halved and sliced
1 large bell pepper, thinly sliced
1 large zucchini, sliced
3 garlic cloves, minced
1 1/2 t. grated, peeled ginger
Pinch of red pepper flakes
3 T. soy sauce
3 T. Rice vinegar
Salt and pepper to taste
Season chicken with salt and pepper. In large non skillet, heat 1 T. oil over high heat. Add half the chicken; cook stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken
Add remaining tablespoon oil to pan, along with the onion, bell pepper, zucchini. Cook stirring constantly , until is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce and vinegar; remove from heat. Add chicken and any accumulated juices; toss to coat.. Serve with rice.
This recipe is very similar to a stew made in Ghana. Recipe from “The World of Street Food”.
1 pound chicken in pieces or 1 pound cooked black-eyed beans for a vegetarian version
2 onions, finely chopped
1 c. peanut butter (best to use unsweetened)
1 red bell pepper, chopped
6 tomatoes, chopped
2 T. tomato paste
1-2 chilies, left whole
2 c. chopped any kind of veggies (carrots, potatoes, sweet potatoes, eggplant, squash, cabbage…), cooked and retained stock
1/2 c. oil
Salt and pepper to taste
Begin by heating the oil in a large cooking pot. Then sauté the chicken and remove the pieces when they are golden on all sides.
Now fry the onions in the same pan over high heat. Next, out in the pepper, tomatoes, 1 T. tomato paste, and chilies, Fry for a few minutes before adding the stock, peanut butter, 1 T. tomato paste and any other veggies you want. Stir to mix the ingredients and then simmer gently for a few minutes.
Add the chicken and the cooked vegetables. Season, then leaves to simmer, covered, for 30-60 minutes or until everything is cooked. Stir frequently and add more water or stock if it becomes too dry. Serve with rice and sliced avocado.
Morgane’s mother makes this when she has too many zucchinis.
4 Medium zucchinis
4 medium tomatoes
7 oz. quinoa
1 medium onion
Parmesan or gruyere cheese, grated
Salt and pepper to taste
Preheat oven to 410 F. Put the quinoa in a pot and cover it with cold water (twice the amount of water for one amount of quinoa). Bring it to a boil, salt and let it cook slowing for about 10 minutes. Discard the water.
Cut the zucchinis in thin slices. Peel (you can boil them before hand to make it easier to remove the skin) and diced the tomatoes and the onion. Heat up the olive oil in a frying pan and sauté the onion. Add the zucchini slices and the tomatoes and let it cook on medium heat for 10 to 15 minutes.
Add the quinoa to the pan and mix in the egg.
Transfer the mixture to greased, oven-safe casserole. Sprinkle the cheese on top and let it cook in the oven for 15 minutes.
Smitten Kitchen Recipe
1 can (28 ounces) diced tomatoes in juice
1 T. olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 T, butter
In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes.
Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Pretty much any veggie you have can go in this soup.
1 ½ cups dried cannellini beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 T. extra virgin olive oil
2 stalks celery, sliced
½ pound baby carrots, cut in half
½ pound small zucchini, cut in 1-inch pieces
½ pound string beans, cut in 1-inch pieces
1 large potato, peeled and diced
1 cup Italian tomatoes, peeled, seeded and chopped (fresh or canned)
8 cups chicken stock
Coarse salt and freshly ground pepper to taste
4 T. Italian parsley, chopped
Freshly grated Parmesan cheese to garnish
Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water. In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and sauté for 10 minutes, stirring frequently. Add the tomatoes.
Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.
1 pound meat (ground beef, elk or buffalo…)
1 cup sugar snap peas, finely chopped
1 cup scallions, finely chopped
1/2 cup cilantro, finely chopped
Combine in all the ingredient in a bowl. Make patties and grill. Top with pepperjack cheese and fresh garden lettuce. SO yummy!
Our CSA member Emily Bergstrom submitted this recipe.
2 c. diced fresh tomatoes (about 3 medium)
1 c. coconut milk
2 T. red curry paste
1 T finely chopped fresh ginger
1 1/2 t/ kosher salt
2 garlic cloves, finely chopped
1 1/4 pounds fresh green beans, trimmed
1 T fresh lime juice
Hot cooked long-grain rice
1/3 c. roasted salted peanuts, chopped
2 T. chopped fresh cilantro (optional)
Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW for 7 hours, stirring once after 3 1/2 hours.
Stir in lime juice. Serve over rice, and top with chopped peanuts and if desired, fresh cilantro.
We sometimes give out zucchini/squash blossoms to our CSA. This recipe is quite popular in the south of France.
Yield: 4 servings
2 1/2 cups olive oil
2 cups all-purpose flour
2 large eggs
2 garlic cloves, finely chopped
1 handful flat-leaf fresh parsley leaves, finely chopped
8 zucchini flowers, stems removed (leave the stamens intact if possible)
Generous pinch of fleur de sel
1. Heat 2 cups of the oil in a small saucepan set over medium-high heat until an instant-read thermometer reads between 350 degrees F and 360 degrees F (see Cook's Note). Reduce the heat to medium to maintain the temperature.
2. While the oil heats, whisk the flour, remaining 1/2 cup of oil, the eggs, garlic, parsley and 1/2 cup of water together in a medium bowl. Mix with a whisk until a thin batter is formed.
3. Submerge one flower at a time into the batter, allowing excess batter to drip back into the bowl, then slide into the hot oil. Repeat with another zucchini flower. Fry 2 battered zucchini flowers at a time until each side is golden brown and crisp, 2 to 4 minutes total. Transfer to a paper towel-lined plate and season immediately with the fleur de sel. Repeat with the remaining zucchini flowers and serve hot.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!