Archive for the 'Recipes' Category

Herb Soup

Wednesday, January 30th, 2019

Whichever herbs and greens you choose to use in your version of Herb Soup will ultimately leave you with a big pot of bright green soup that is somehow light, fresh, and rich all at the same time. Squeeze a little lemon juice over each bowl just before serving, and don’t forget the crusty bread–it’s perfect for sopping up every last drop of this wonderful soup.

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4 tablespoons salted butter, preferably pastured 1 small carrot, diced
1 small onion, diced
2 small potatoes, diced
1 tablespoon sea salt
1 cup vegetable or chicken stock
3 cups filtered water
8 cups fresh herbs, such as cilantro, parsley, dill, or a combination of the three
Fresh lemon juice, to taste
Good crusty bread, for serving

Melt butter in a large soup pot over medium-low heat. Once the butter has melted, add the carrot and onion. Sauté, stirring frequently, until the vegetables are soft. Add the potatoes, stock, water, and salt to the pot and cook on a gentle simmer until the potatoes are so tender that they begin to fall apart. Taste the broth and add more salt and pepper as needed. Add the herbs to the pot. Carefully transfer the soup to a blender and blend on high until it is smooth and creamy. Serve with lemon slices and good crusty bread.

Orange-Cinnamon French Toast

Saturday, December 15th, 2018

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Ingredients

Instructions
  1. Crack the eggs and put them into a medium-sized bowl with the milk, sugar, orange zest, orange juice, and ground cinnamon. Whisk everything together until it is evenly combined.
  2. Place the bread in a shallow baking dish in an even layer so that the slices do not overlap. Pour the egg mixture over the bread slices and flip each slice of bread to the other side. Allow the slices to soak in the egg mixture for 12 minutes, flipping every 3 minutes.
  3. When the bread is thoroughly soaked through, heat a large skillet over medium heat. Add the butter and coconut oil to the skillet. Once the butter and coconut oil melt and begin to bubble, add the slices of French toast to the skillet, ensuring that they do not overlap (depending on the size of your skillet, you may need to cook the French toast in batches). Cook the French toast for 3 minutes on each side, or until each side is golden brown.
  4. Serve with a sprinkle of powdered sugar and real maple syrup.

 

Soft Meyer Lemon Cookies

Thursday, December 6th, 2018

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Ingredients

Cookies

 

Meyer Lemon French Macarons

Thursday, December 6th, 2018

When citrus is abundant at Tucson CSA, I am inspired by my love for both French macarons and Meyer lemons to make these Meyer Lemon French Macarons. They require a bit of foresight and a bit of time, but they’re the best addition to (and star of) any cookie platter.

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Ingredients

Macaron Shells

Meyer Lemon Buttercream Filling

Instructions

  1. Place the egg whites in a bowl and allow them to “age” on the countertop for a few hours or over night.
  2. In a mixing bowl, whisk together the confectioners’ sugar and almond flour until there are no clumps and the mixture is smooth.
  3. Using a stand mixer or a hand mixer, beat aged egg whites and salt together on low for one minute. Increase the speed to high and beat for 2-3 minutes, or just until the egg whites form stiff peaks.
  4. Gently fold the lemon zest into the whipped egg whites.
  5. Being careful not to deflate the egg whites, gently and slowly fold the granulated sugar into the egg whites one tablespoon at a time.
  6. Once the granulated sugar has been folded into the batter, gently fold half of the confectioners’ sugar/almond flour mixture into the batter. Do the same thing with the remaining confectioners’ sugar/almond flour mixture. The batter should be the consistency of pancake batter and feel very sticky.
  7. Allow the batter to rest in the bowl for 30 minutes.
  8. Line two baking sheets with parchment paper or silpats. Spoon the batter into a pastry bag with a small round tip. Pipe the batter into circles 1-inch in diameter, ensuring that each shell is an inch apart.
  9. Allow the unbaked shells to rest for another 45 minutes to ensure that the tops of the shells harden.
  10. Preheat the oven to 325 degrees.
  11. Bake the macaron shells one tray at a time for eight minutes, turning the tray halfway through the baking process to ensure even coloring and consistency.
  12. While the shells are cooling, make the filling.
  13. Cream butter, confectioners’ sugar, lemon juice and zest for 3-4 minutes until it becomes a fluffy frosting.
  14. Place one teaspoon of filling between every two macaron shells and gently press the shells together to finish the process!

*Note: Use your leftover egg yolks to make these Soft Meyer Lemon Cookies!

Mustard Glazed Yardlong Beans

Friday, September 14th, 2018

Sara Jones, Tucson CSA

Ingredients:

• Golf ball-size amount of ground pork
• 2 teaspoons oil
• 1⁄4 cup chopped onions
• 1 bunch long beans, cleaned and cut into 1-2” pieces
• 2 cloves garlic, minced
• 2 tablespoons mirin, sweet vermouth, or apple juice
• 2 tablespoons broth or water
• 1 teaspoon Dijon mustard
• 2 teaspoons soy sauce

Instructions:

1) Mix together broth, Dijon, and soy sauce and set aside.
2) Heat oil in a large skillet over medium-high heat.
3) Add pork. Using a wooden spoon, break apart the meat until you have very small pieces.
4) Add onions and cook about 5 minutes, stirring occasionally, until it begins to brown.
5) Add beans and garlic and cook for a few more minutes.
6) Drizzle veggies with mirin, vermouth, or apple juice and stir until liquid is evaporated.
7) Stir in soy sauce mixture, reduce heat to low, cover and cook about 7 minutes, until beans are tender.
8) Taste for salt and add more soy sauce if needed.

Thai Sonoran Curry

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA

Ingredients:

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• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
• 1 small hot pepper, seeded and finely diced
• 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
• 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
• 1/2 cup filtered water
• 1-2 teaspoons coconut sugar or raw cane sugar
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons freshly squeezed lime juice
• Sea salt, to taste
• Dried chiltepins, to taste
• Fresh herbs, for garnish

Instructions:

1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.

Cold Ramen Salad

Friday, September 14th, 2018

Sara Jones, Tucson CSA

Ingredients:

Salad:
• Two packs ramen noodles
• 1 large tomato or two smaller tomatoes
• About 2 cups matchstick-cut cucumber slices
• 1 package extra firm tofu, leftover chicken and/or hard boiled eggs, cubed

Dressing:
• 1/3 cup broth or water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar or white wine vinegar
• 1-4 teaspoons sugar, to taste, if desired
• About 1 inch fresh ginger, grated
• 2 teaspoons toasted sesame oil
• 1 tablespoon oil
• Sprout to garnish (optional)

Instructions:

1) Mix dressing ingredients together and set aside.
2) Cook noodles just until al dente then drain and rinse well. Toss noodles immediately with about 1⁄4 of sauce mixture and allow to cool to room temperature.
3) Serve noodles in individual bowls topped with tomatoes, cucumber and tofu, eggs or chicken adding more dressing as needed.
4) Garnish with sprouts and toasted sesame seeds if desired.

Summer Pasta with Goat Cheese

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA

Ingredients:

• 3/4lb whole wheat spaghetti
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 large yellow onion, thinly sliced 3 gloves garlic, smashed
• 1 teaspoon red chile flakes
• 3 cups summer squash, thinly sliced 1 large heirloom tomato, diced
• 1 teaspoon capers, minced
• 4oz goat cheese
• Sea salt, to taste

Instructions:

1) Heat olive oil and butter in a large skillet over medium-low heat.
2) Add chile flakes, onions and garlic and cook for 7 minutes, until tender.
3) Add summer squash to the skillet and cook for 5 minutes.
4) Salt the veggies with a few pinches of sea salt.
5) Add the diced tomato (with its juices) and capers and simmer everything for 10- 15 minutes over low heat while pasta is cooking.
6) Add spaghetti to the skillet with goat cheese and 1/2 cup pasta water and toss to evenly coat pasta.
7) Serve immediately.

Nopal-Pineapple Smoothie

Friday, September 14th, 2018

Susie Qashu, Tucson CSA

Ingredients:
• 1 Cup cold fresh grapefruit juice
• 1 Nopal, cleaned of stickers and dirt
• 2 Cups chopped frozen pineapple

Instructions:
1) Add grapefruit, nopal, and frozen pineapple to a blender and blend until the smoothie is well-blended. Serve in a large glass and enjoy.

Sonoran-Style Amaranth Greens (Quelites)

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA

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Ingredients:
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 4 cloves garlic, chopped
• 2 dried red chiles
• 1 large tomato, diced
• 1 bunch amaranth greens, stemmed and chopped
• 1 cup cooked beans
• 3 cups broth

Instructions:
Heat olive oil in a large pan over medium-low heat and add onion. Sauté for 5 minutes.
Add garlic and chiles to the pan and cook for another minute.
Add tomatoes to the pan and simmer for 2-3 minutes.
Add greens, broth, and beans to the pan and stir everything together.
Simmer for 20-30 minutes, or until the dish reaches your desired consistency. Taste for seasonings and adjust if needed.
Serve with bread or tortillas.


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