Archive for the 'Recipes' Category

Braised Colcannon

Sunday, February 16th, 2020

By Philippe

Colcannon is a traditional Irish dish consisting of mashed potatoes with kale or cabbage, often including bacon or ham. I like it to braise the ingredients rather than to boil them: it better saves the flavors. I also prefer not to mash it, so that the main ingredients hold their own. I typically use cabbage, but you can also use kale, leeks, collards or any leafy greens. This is also one of those recipes where you can use a whole CSA bunch of dill.

1 lb ground pork
4 medium potatoes, diced
1 medium onion, chopped
1 small head cabbage (or half a large cabbage) or 1 bunch kale, shredded
1 cup vegetable or chicken broth
1 bunch dill (optional), finely chopped
4 tablespoons butter
Salt and pepper

In a large saucepan on medium high heat, brown the ground pork in butter. Add the onions and sauté 3-4 minutes until translucent. Add the potatoes, the shredded cabbage or kale, the dill and the broth. Season with salt and pepper. Mix together well. Cover and braise for 30 minutes on medium low heat. Serve 4.


Sweet Potato Gnocchi in Brown Butter Sauce

Thursday, September 12th, 2019
Zoe Sand, Planted Blissfully
3 medium sweet potatoes (about 2 cups)
1 cup cassava flour
3 tbsp butter or vegan butter
1/2 tsp dried rubbed sage
2 cloves garlic
salt and pepper to taste
Cook sweet potatoes til tender, either by baking, boiling, or throw them in the instant pot. Once cooled, remove skins and mash sweet potatoes in a bowl. Add cassava flour and mix until a workable dough forms. You may add up to 1/2 cup extra cassava flour if you like a doughier gnocchi. Divide dough in half. On a floured surface, roll out each half into a long rope about 1 inch thick. Cut rope into about 1 inch rectangular pieces. You can slightly round out the pieces in your hands to form a pillow shape. In a large pot, boil gnocchi for about 5 minutes, until they float to the top. Skim the gnocchi off the top and lay on dry paper towels or clean dish towels. Saute sauce ingredients in a pan for several minutes, then toss in gnocchi and coat evenly. Serve with grated parmesan, regular or nondairy, for the ultimate finish!

Yellow Taxi Tomato Salsa

Thursday, September 12th, 2019
Zoe Sand, Planted Blissfully
Any tomato can become salsa if you try hard enough! Feel free to swap out the yellow taxis for any other variety of ripe, in-season tomatoes.
1 share small plum or cherry tomatoes (about 1 pint)
1 share yellow taxi tomatoes (3-4 tomatoes)
2 cloves of garlic, minced
1/4 large white or yellow onion
1/2 bunch cilantro 2 tbsp lime juice
Optional: 1 jalapeno diced
Seed all tomatoes and drain of excess juices. Option one is to dice all ingredients by hand and mix together. Option two is to throw all ingredients into a food processor and gently pulse until desired texture. This is a delicious, fresh mild salsa but you can add some spice using jalapenos if desired.

Black Bean Beet Burger

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

Here’s a great way to use up all those beets you keep getting in your share!
1 15-oz can organic black beans, rinsed and drained (1.5 Cups)
1 cup raw beets, grated
½ cup organic old-fashioned oats
½ cup gold or yellow onion, diced
¼ cup pumpkin seeds/pepitas, whole raw
1½ tsp cumin
1 tsp garlic powder
½ tsp chili powder
salt and pepper to taste
Place ingredients in a large food processor. Pulse ingredients until a thick dough starts to form. The patty mixture should be thick enough that you can roll it in your hands and form balls. Blend ingredients until desired texture. Use a spoon to scoop out about a 1/2 cup amount of mixture, and use your hands to roll into a ball. Place ball on a lined baking sheet, and press down to form a patty shape. Continue until you’ve made about 6 patties. Bake for 10 minutes on each side at 400°F. Serve on a bun or lettuce wrap with all your favorite burger toppings!

Nopalitos Calabacitas

Thursday, September 12th, 2019

Zoe Sand, Planted Blissfully

2 nopales
2 corn ears
1-2 summer squash, diced
1/2 medium onion, diced
2 tbsp avocado oil
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
Bake corn ears for 25 min at 400’F. Carefully prepare nopales to make sure all spines are removed. Dice nopales, squash, and onions into bite size pieces. Once corn is cooled, cut kernels off the cob. In a large pan, heat avocado oil on medium-high heat. Toss onions in for several minutes until translucent, then add in the rest of the veggies. Add in spices and cook until vegetables are tender. Serve with warm corn tortillas, beans, salsa and cilantro.

Honey-Sweetened Zucchini Bread

Friday, July 19th, 2019

Shelby Thompson, adapted from Smitten Kitchen

When you’re tiring of zucchini midway through the summer, a loaf of this honey-sweetened zucchini bread is a great way to make it disappear. Sweetened with raw local honey and made with a good amount of whole wheat, honey-sweetened zucchini bread is the prefect breakfast, snack, and dessert for you and your family. Feel free to swap out almost any summer squash for the zucchini in this recipe, simply making sure to peel off tough skin and scoop out large seeds.

honey-sweetened zucchini bread

1/2 cup coconut oil, olive oil, or melted butter
1/2 cup whole milk yogurt (use applesauce for a dairy-free version)
1/2 cup raw local honey
3 eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
2 cups grated summer squash
1.5 cups whole wheat flour (spelt works well here)
1.5 cups all purpose flour
1.5 cups mix-ins, such as chocolate chips, nuts, or dried fruit (optional)

  1.  Grease a bread pan and preheat the oven to 350º F.
  2. In a large mixing bowl, whisk together oil (or butter), yogurt, and honey until they are well combined.
  3. Add the eggs and vanilla and whisk well.
  4. Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and sea salt over the mixture and whisk to incorporate.
  5. Using a spatula or large spoon, mix in the grated squash until it is evenly distributed.
  6. Stir in the flours until there are no dry clumps left. If using mix-ins, stir them in now.
  7. Scrape the batter into the prepared bread pan and smooth out the top so that it is even.
  8. Bake the bread for 45-55 minutes, rotating halfway through the baking time, until a cake tester inserted in the middle of the loaf comes out clean.
  9. Allow to cool before slicing and serving. After a day, refrigerate or freeze the honey-sweetened zucchini bread to preserve it better.

Indian-Spiced Cauliflower Soup

Monday, February 4th, 2019

Shelby Thompson, Tucson CSA
Adapted from Smitten Kitchen

Processed with VSCO with a6 preset

2 tablespoons olive oil
1/2 teaspoon whole cumin seeds
1/4 teaspoon whole fennel seeds
1 yellow onion, diced
1 medium-sized red potato or sweet potato, peeled and diced
1 large carrot, diced
1 stalk of celery, diced (optional)
1 tablespoon fresh ginger, peeled and chopped
2 large cloves garlic, peeled and chopped
1 teaspoon red chili flakes
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
Stems and core of one large head of cauliflower, roughly chopped
1 1/2 cups canned chopped tomatoes
1 teaspoon salt, plus more to taste
1 can full-fat coconut milk
3 cups vegetable stock
Fresh cilantro, chopped
4 cups cooked brown rice

Heat oil in a Dutch oven or soup pot over medium-high heat.
Add the cumin and fennel seeds and simmer for 30 seconds. Add the onions, potatoes, carrots, and celery and stir everything together. Sauté for about 5 minutes, stirring occasionally to prevent burning.
Stir in the ginger, garlic, and chili flakes and sauté for another minute.
Turn the heat down to medium-low and stir in the coriander, cumin, turmeric, and cayenne for one minute. Add the cauliflower stems/core and stir vigorously for one minute, until the cauliflower is coated with spices.
Add the veggie stock, coconut milk, and salt to the pot and stir everything together.
Raise the heat to medium-high and bring the soup to a boil. Cover the pot and reduce the heat to medium-low. Summer for 30 minutes, until the vegetables are tender and some of the liquid has evaporated. Carefully transfer the soup to a blender and pulse until the vegetables are finely chopped but still maintain some texture. Serve over brown rice and sprinkle with cilantro.

Preserved Lemon and Hazelnut Drizzle for Cauliflower

Monday, February 4th, 2019

Sara Jones, Tucson CSA

This is inspired by a perfectly roasted cauliflower dish served at Anello a couple of weeks ago. Drizzle it over roasted cauliflower for a delicious meal or side dish!

¼ preserved lemon peel, sliced very thinly
1 tablespoon hazelnut, walnut or olive oil
1 tablespoon lemon juice
1/3 cup hazelnuts or blanched almonds, toasted and chopped

Roast cauliflower according to direction above. About 10 minutes before it is done roasting drizzle all over with additional oil and lemon juice. Serve wedges topped with lemon peels and chopped nuts.

Creamy Oyster Mushroom Pasta

Monday, February 4th, 2019

Sara Jones, Tucson CSA

After a few experiments with our oyster mushroom shares this has become my favorite recipe. While the mushrooms can get lost in a soup or stir fry, they take center stage here. You can add greens if you like, just make sure to cut them small and use the mildest ones available.

½ pound pasta
About 2 teaspoons oil plus a small pat of butter
1 share oyster mushrooms, pulled into bite size pieces
2 cloves garlic, minced
1 handful mild, tender greens, chopped
Splash of white wine, sweet vermouth or broth
A couple tablespoons of sour cream, mascarpone or crème fraiche
Plenty of freshly grated Parmesan, Manchego or Pecorino cheese
Zest and juice from from ½ lemon
Salt and pepper, to taste

While pasta is boiling prepare mushrooms. If you peel each individual mushroom down and away from the central base you should end up with a pile of single mushrooms and no leftover core. Keep small mushrooms whole and tear larger mushrooms into smaller pieces, again peeling apart lengthwise to include sections of the cap, stem and base. Heat oil and butter in a skillet over medium hot heat until shimmering, add mushrooms and stir to coat. Let sit about three minutes, until mushrooms are beginning to brown on the bottom. Stir in garlic and greens and cook and additional minute or two. Add a splash of white wine, vermouth or broth to the mushrooms and let the moisture simmer off. When pasta is ready, reserve about ¼ cup of pasta water and drain. Add pasta to skillet with mushrooms and stir in lemon juice and zest, sour cream and a bit of pasta water. Stir gently to combine, adding more water if needed. Add salt and pepper to taste and lots of freshly grated cheese.

Kung Pao Celery

Wednesday, January 30th, 2019

Sara Jones, Tucson CSA

You can peel the outer stalks of celery that are the most fibrous, though this step is not necessary.

Small drizzle of oil
About 2 cups celery, cleaned and sliced 1⁄4” pieces
1 small can water chestnuts, drained and roughly chopped
1⁄2 bunch green onions, chopped
1⁄4 cup toasted peanuts
1 teaspoon chile flakes or 3-5 dried chile de arbol, lightly toasted 2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 teaspoon corn starch (optional)
1⁄4 cup veggie broth

Mix together vinegar, soy sauce, garlic, sugar, sesame oil and corn starch, set aside. In a large skillet heat a drizzle of oil over medium high heat until shimmering. Add celery and water chestnuts. Cook, stirring frequently for about 5 minutes. Stir in vinegar mixture, chiles, green onions and veggie broth and cook, stirring occasionally, until liquid is mostly evaporated. Serve topped with peanuts.