Each week, we’ll provide you with delicious, farm-fresh recipes to go along with the week’s CSA harvest. Keep checking back for more great ideas each week!
Fall Share week 4: Roasted Sweet Potato and Okra salad
From Food & Wine
Ingredients:
1 lb red potatoes, scrubbed but not peeled and cut into 1″ cubes
3/4 cup plus 1 Tb extra-virgin olive oil
Salt and freshly ground pepper
3 lbs orange sweet potatoes, peeled and cut into 1″ cubes
1 Tb mustard seeds
5 ounces spinach, large stems discarded, leaves rinsed (8 cups packed)
1 lb small okra, thawed if frozen
1/4 cup plus 1 Tb red wine vinegar
3 Tb drained and chopped capers
Directions:
Preheat the oven to 350°. On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer. Season with salt and pepper. Bake the potatoes in the middle of the oven for about 30 minutes, or until they’e lightly browned and just tender. Let cool.
On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil. Spread the sweet potatoes in an even layer and season with salt and pepper. Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking. Let the sweet potatoes cool.
In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes. Transfer the seeds to a small bowl. Add the rinsed spinach leaves—they will still be wet—to the skillet and cook over moderately high heat, tossing with tongs, until completely wilted. Transfer the spinach to a colander to cool. Lightly squeeze the spinach dry and then coarsely chop.
Wipe out the skillet. Add 2 tablespoons of olive oil and heat until shimmering. Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat. Transfer the salad to a platter and serve.
past recipes:
week 1: chard and saffron flan
From Deborah Madison’s In My Kitchen
Ingredients:
1 lb chard (or enough leaves to make 8 cups without stems)
2 Tablespoons spring onion, quartered lengthwise and diced into small pieces (enough to make 1 cup)
Sea salt and freshly ground pepper
2 large eggs
A big pinch of saffron threads soaked in 1 Tablespoon near-boiling water
1& ½ cups cream or ¾ cup half-and-half mixed with ¾ cup ricotta
Grated zest of 1 lemon
¼ cup freshly grated Parmigiano-Reggiano
Butter
About ½ cup almonds, ground or finely chopped
3 Tablespoons pine nuts or slivered almonds
Spring Greens:
Several handfuls of greens and herbs
Sea Salt
Olive Oil
Lemon juice or vinegar
Directions:
Heat the oven to 375. Tear or chop chard into pieces, then wash and drain the pieces, but do not dry them. Heat the oil over medium-high heat in a wide skillet and add the onion. Move it around the pan to cook for about a minute, then add the chard with the water clinging to its leaves. Sprinkle over ½ teaspoon of salt and cook, turning the leaves occasionally, until they’re soft. Turn off the heat. Taste for salt and season with pepper.
Beat the eggs in a bowl, then stir in saffron water (plus threads) cream, lemon zest, and grated Parmigiano-Reggiano. Stir in the chard and season with pepper.
To finish, butter a 4-cup gratin dish, then dust the bottom and sides of the dish with the finely chopped almonds. Pour in the filling and scatter the pine nuts or almonds over the surface. Bake until the flan is golden and set, about 30 minutes.
To Make the Greens: Tear the herbs into large pieces and keep the more salady greens larger. Toss them with salt, just enough olive oil to coat lightly, and a few drops of lemon juice or vinegar to sharpen the flavors. Put the dressed spring greens on individual plates and spoon the flan carefully over or next to them. The heat of the flan will wilt them a bit and bring out their aromas.
week 2: Spicy soba noodle bowl with egg
From Pinch and Swirl
Ingredients:
2 eggs
4 ounces dry soba noodles
1 Tablespoon sesame oil
2 cloves garlic minced
1 Tablespoon grated fresh ginger
3-4 heads baby bok choy; rinsed and coarsely chopped
1 teaspoon chile paste (or more)
1 Tablespoon soy sauce
2 teaspoons toasted sesame oil
¼ cup chopped tamari roasted almonds
1 green onion
Directions:
In a small saucepan: bring to boil water and eggs. Keep at a low boil for 8 minutes, drain then return eggs to pan and cover with cold water. Meanwhile, bring water to boil for dry soba noodles and cook according to package directions
While noodles and eggs cook, heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, cook and stir 1 minute. Add baby bok choy, chile paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp tender. Remove from heat.
When noodles are done, lift them from the boiling water with a slotted ladle and transfer directly into bok choy mixture. Return pan to burner over medium-low heat and gently toss to combine and reheat.
When you’re ready to serve, peel and cut each egg in half. Divide noodle mixture between two serving bowls; top each bowl with one egg, one teaspoon toasted sesame oil and half of the almonds and green onions. Serve.
week 3: celtuce frittata
From The Book of Greens
Learn more about celtuce here.
Makes 1 (7-inch/17-cm) frittata.
Ingredients:
3 eggs
1 ½ Tablespoons heavy cream
1 Tablespoon unsalted butter
2 oz (55g) celtuce stem, peeled and cut into 2-in (5-cm) pieces, then shaved on a mandoline
1 Tablespoon fresh tarragon leaves
Kosher salt
1 ½ Tablespoons finely grated Parmigiano-Reggiano
Directions:
Preheat the oven to 375.
In a bowl, beat together the eggs and cream until combined; set aside.
Over medium heat, melt the butter in a 7-inch nonstick ovenproof saute pan. Add the celtuce and saute until just tender but still with a crunch, about 2 minutes. Add half of the tarragon leaves and lightly season with salt. Pour the egg mixture over the celtuce and sprinkle the Parmigiano-Reggiano over the egg. Lightly season with salt and the remaining tarragon.
Bake until the frittata is just set, slightly risen, and still pale yellow with little caramelization, about 8 minutes. Tilt the pan to release the frittata onto a plate and serve immediately while warm, or cool to room temperature and serve.
week 4: swiss chard garlic paneer
From CSA members Billy and Richa
Ingredients:
1 Tablespoon olive oil
1 small bulb fresh garlic
1 large bunch Stone Barns CSA swiss chard
1 block paneer (12 oz – you can substitute tofu for vegan option)
1/2 teaspoon turmeric
Salt to taste
1 teaspoon red turkish biber (optional – you can substitute red chili pepper flakes if desired)
Directions:
Separate the leafy parts of the swiss chard from the stalks. Dice the stalks and set aside. Roughly tear the leaves. Chop the garlic. Wash and cut the paneer into small cubes.
Add olive oil into a hot Dutch oven or a heavy pan with a lid. Add the garlic and saute for 15 seconds. Add turmeric. Add the chard stalks and salt. Cook for a couple of minutes until semi-tender. Add paneer and biber, cook for another minute or so. Add the chard leaves to the pot and gently mix everything up. Cover the oven/pan with the lid and cook for a minute. Turn off the flame and let the pot sit for 5 minutes before opening the lid
Great with rice or any flat bread! Enjoy!
week 5: kohlrabi cooked and raw
Roasted Kohlrabi
Ingredients:
4 bulbs kohlrabi
2-3 Tablespoons olive oil
salt and pepper
Directions:
Preheat your oven to 450 degrees.
Trim the ends and leaves and peel the tough, outer skin (about 1/8-inch) off each bulb. Evenly dice the bulbs (or you can cut them into fries!). In a large bowl, toss kohlrabi with olive oil, a good pinch of salt and ground pepper (you can always taste for saltiness and add more) until evenly coated. Spread in one layer on a cookie sheet or shallow baking pan. Bake for 15-20 minutes, stirring once or twice for an even browning.
Serve hot and enjoy!
Kohlrabi Slaw
Ingredients:
4 kohlrabi bulbs–shredded or cut into matchsticks
1 gala apple–cut into matchsticks or sliced thinly
2 carrots–shredded or cut into matchsticks
2 Tablespoons rice vinegar
4 Tablespoons neutral vegetable oil
4 Tablespoons chopped cilantro (or to taste)
Salt & pepper to taste
Directions:
In a large mixing bowl, toss together all of the ingredients. Try adding minced hot pepper to your taste or experimenting with your favorite herbs and spices.
Chill and serve!
week 6: beet greens and potato pie
(pasticcio di bietole e patate)
From Vegetables from an Italian Garden
Preparation time: 1 hour
Cooking time 20 minutes
Serves 6
Ingredients:
2 and 1/4 lbs beet greens and/or Swiss Chard, coarse stalks removed
2 Tablespoons olive oil, plus extra for brushing
10 ounces Italian sausage, skinned
1 chile, seeded and finely chopped
1 clove garlic, peeled
4 potatoes, peeled and cut into wedges
3 hard boiled eggs, shelled and cut into small pieces
3 ounces smoked mozzarella or provolone cheese, coarsely grated
2-3 Tablespoons fresh bread crumbs
Salt and pepper
Directions:
Bring a pan of salted water to a boil. Add the beet greens and blanch for a few minutes, then drain, reserving the cooking liquid. Chop the greens coarsely and set aside.
Heat the oil in a large pan. Crumble in the sausage meat and add the chile and garlic clove. Cook over low heat, stirring occasionally, for a few minutes, until the garlic is lightly browned. Remove the garlic with a slotted spoon and discard. Add the beet greens and potatoes, pour in the reserved cooking liquid, season with salt and pepper, and cook for about 40 minutes, adding more liquid, if necessary.
Meanwhile, preheat the oven to 375 º. Brush a 9-inch ovenproof dish with oil. Drain the mixture in a colander, then place in a bowl. Stir in the hard-cooked eggs, cheese, and bread crumbs. Transfer the mixture to the prepared dish and bake for 15-20 minutes. Remove from the oven and let stand for 5 minutes before serving.
week 7: Sweet and sour carrot salad
Ingredients:
20 large carrots or 40 baby carrots
1/2 cup olive oil
1 bunch cilantro, chopped
3 cups almonds
3 Tablespoons red wine vinegar
1 Tablespoon agave nectar
1 Tablespoon cumin
1 Tablespoon curry powder
Directions:
Peel carrots and cut into batons. Mix batons with 2 Tablespoons olive oil and season with salt. Place carrots on a baking sheet (1 even layer per tray). Roast carrots at 375° F until soft and caramelized. Let carrots cool to room temperature. Meanwhile mix the vinegar, agave, cilantro and remaining olive oil to make the dressing. Season to your liking. Add cumin and curry powder to the cooled carrots. Mix with the vinaigrette and serve.
week 8: SPICY BEET GAZPACHO
From David Tanis Market Cooking
Ingredients:
1 medium beet, peeled and coarsely chopped
1 small tomato, coarsely chopped
2 cups chopped peeled cucumber
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 garlic clove, grated or minced
Pinch of cayenne
½ teaspoon chopped jalapeno chile
3 Tablespoons olive oil
1 cup cold water
Chopped flat-leaf parsley, mint, and scallions for garnish
Lime wedges
Directions:
Put everything but the herbs (and lime wedges) in a blender and blend at high speed to make a smooth puree. Taste and adjust the seasoning, then whiz once more. Strain the soup and ladle into bowls. Sprinkle with chopped herbs and serve with lime wedges.
week 9: sweet and sticky tomato and onion bake
From A Modern Way to Eat by Anna Jones
Serves 4.
Ingredients:
1 lb baby onions
1 & 2/3 lb large cherry tomatoes
1 & 2/3 lbs new potatoes, washed and halved
Sea salt and freshly ground black pepper
Olive oil
1 (15 ounce) can of cannellini beans, drained
A small bunch of fresh basil
Directions:
Preheat your oven to 415 F.
Put the onions in a bowl and cover them with boiling water. Use a slotted spoon to fish them out and peel back the skins, which will have been helpfully loosened by the hot water. Cut any larger ones in half.
Spread the peeled onions on to your biggest roasting tray and add the tomatoes and the halved potatoes. It might be a squeeze, but everything will shrink a bit as it cooks, so don’t worry. Squishing it all into one tray is what’s needed here, so that the tomatoes will baste the potatoes in their juices. Season generously with salt and pepper and pour over some olive oil. Toss to coat, then roast in the oven for 1 hour, tossing everything 15 minutes or so.
After an hour, it should be smelling delicious, the onions should be soft and slightly browned in places, and the tomatoes blistered and burnished. Remove the tray from the oven and add the drained beans and the basil, then put back in and roast for another 15 minutes.
Spoon onto warm plates and make sure not to miss a drop of those juices.
week 10: carrots galore!
This week we’re harvesting the last of the summer carrots to prepare the soil for new lettuce and escarole plantings, so expect a very large bag of carrots in your basket. To help you work through this oversized harvest, here are 37 suggestions for carrot recipes from Bon Appétit. You’re bound to find some new favorites!
37 Carrot Recipes, for Soups, Salads, Side Dishes, and More
week 11: summer vegetable tarts
From Anna Jones, courtesy of The Guardian
A Wedding-Worthy Tomato Tarte Tatin
Ingredients:
800g of good ripe tomatoes (I use a mixture of different coloured ones, both big and cherry)
Salt and freshly ground black pepper
Olive oil
3 red onions, peeled and finely sliced
1 tbsp red wine vinegar
1 tsp brown sugar or honey
A small bunch of thyme or oregano, leaves picked
Butter, for greasing
A 200g pack of all-butter puff pastry
1 egg, beaten
50g of baby capers, drained
Directions:
Halve the tomatoes and put them cut-side up on a baking tray with a little salt, pepper and olive oil. Bake them in a low oven at 210F for 3-4 hours to slowly roast and sweeten. You may need to take some of the smaller tomatoes out a bit earlier, so keep an eye on them. Once cooked, allow to cool a little.
Next make the caramelised onions. Heat a little olive oil on a medium heat and add the sliced onions. Cook for 10 minutes to sweeten and soften before adding the vinegar, sugar or honey and the leaves from a few sprigs of the oregano (saving the rest for later) and a good pinch of salt and pepper. Cook for 30-40 minutes until really soft and sticky.
Butter a cast-iron or heavy frying pan about 24cm in diameter and lay the tomatoes cut-side down in a kind of mosaic, fitting them all together. Once they are all squeezed in, scatter the onion over the top.
Roll out the pastry until it’s about 1cm thick and cut out a circle just bigger than your pan. Lay it over the onion mixture and tuck in the sides. You can stop here and put the tart into the fridge if you like.
Once you are ready to cook, preheat the oven to 400F. Brush the pastry with a little beaten egg and put it into the oven for 25‑30 minutes until golden all over and bubbling around the edges.
While the tart is cooking, heat a little olive oil in a frying pan. Have a plate lined with some kitchen paper and a slotted spoon to hand. Once the oil is hot, add the capers. They will bloom into little flowers and crisp in just 30 seconds or so. Lift them out and quickly drain them on kitchen paper.
Once the tart is golden and bubbling, take it out of the oven and allow it to sit for 5 minutes before running a knife around the edge and carefully turning out on to a plate. Scatter the capers over the tart before serving.
Summer Frying Pan Tart
Ingredients:
2 red onions
Olive oil
500g courgettes (zucchini)
A few sprigs of thyme, leaves picked and chopped
½ bunch of fresh oregano
3-4 sheets filo pastry
25g butter, melted
200g rainbow chard
2 eggs
A few sprigs of mint, leaves picked and chopped
100g pecorino or parmesan cheese (I use a vegetarian one)
1 unwaxed lemon
100g feta cheese
100g black olives (I use kalamata)
Directions:
Preheat the oven to 425F. You’ll need a 24cm ovenproof frying pan.
Put a saucepan on a low heat while you finely chop the onions. Turn the heat up to medium, add a little olive oil and cook the onions for 5 minutes, until soft and sweet.
While the onions are cooking, peel and roughly grate all the courgettes but one. Add the grated courgette to the onions along with the thyme leaves and oregano, and cook for 5–10 minutes, until the mixture is dry.
Meanwhile, unwrap the sheets of filo and lay them one by one over your frying pan, brushing each sheet with a little melted butter before layering. Leave a little of the pastry to overlap around the edges – you will fold this in later. Keep laying the filo in the pan until you have a good, sturdy 3- or 4-sheet layer all over – you may need to patch it together bit by bit if you have small sheets. Slice the remaining courgette into thin coins.
Once the courgettes have been frying for around 5 minutes, add the chard stalks and cook for a few more minutes, then scoop the mix into a bowl to cool. Crack in the eggs, add the chopped mint and grate in the pecorino or parmesan. Season with freshly ground black pepper and mix together well. Spoon the courgette mixture into the pan and put on a medium heat.
Working quickly, shred the chard leaves and toss with the juice and zest of the lemon and a little oil. Scatter the chard on top of the courgette mix, followed by the little coins of courgette, pushing down a little into the mixture. Dot with the feta and de‑stoned olives on top. Fold the excess filo pastry back over the filling to form a wavy edge. Put on the bottom of the oven and bake for 20–25 minutes, or until the pastry is golden and crisp.
Remove from the oven, cut into six generous slices and serve with a lemon-dressed green salad.
week 12: julienned carrot and kale salad
From marthastewart.com
Ingredients:
1 lb carrots, peeled and thinly julienned
2 cups thinly sliced lacinato kale (2 ounces)
2 Tablespoons fresh lemon juice
1 teaspoon honey
1& ½ teaspoons Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons hempseeds
Directions:
Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing, adjust seasoning as desired. Transfer to a plater, sprinkle with hempseeds, and serve.
week 13: Sautéed Soybean/Edamame
Ingredients:
2 Tablespoons Olive Oil
3 Shallots, roughly diced
3 Garlic cloves, mashed or finely diced
1/2 lb Soybeans (shelled, pre-cooked)
few sprigs Fresh Thyme
Sea salt
fresh cracked Black Pepper
1/2 Tablespoon Soy Sauce
Directions:
Over medium high heat, warm saute pan. Add olive oil, then after it
warms, add shallots. After shallots soften (at 2 minutes) lower heat to
medium, add garlic and saute for another minute or two.
Add soybeans and thyme. Season with salt, pepper, and soy sauce, then
continue to cook until soybeans are fully heated (at 1 minutes)
Serve warm or allow to cool and serve at room temperature.
week 14: Malabar spinach curry
From Amrita Pramanik on Cookpad.com
Ingredients:
500 grams Malabar spinach
1 bowl mixed vegetables (potatoes, pumpkin, jackfruit seeds or similar)
2-3 green chillies, chopped
1 teaspoon panch foron/five spice blend (includes fenugreek, nigella, cumin, mustard and fennel. Read more here.)
1/2 teaspoon turmeric powder
Salt and sugar, to taste
Oil, as needed
Directions:
Cut the Malabar spinach and set aside. Heat oil and temper panch foron (spice blend) and green chillies. Add the vegetables to saute and add salt and turmeric. Then add the spinach, mix well and cover.
Keep the heat low and cover until it becomes soft. Remove cover when the spinach gets soft, add sugar and finish cooking.
Serve with rice.
week 15: Watermelon Salad with Feta and basil
From marthastewart.com
Ingredients:
3 1/2 lbs watermelon (rind removed), cut into 1″ cubes (6 cups)
1/2 cup fresh basil leaves, cut into thin strips
4 ounces feta cheese, broken into large pieces (about 1 cup)
2 Tablespoons fresh lime juice
Course salt and ground pepper
Directions:
In a large bowl, combine watermelon, lime juice, and half the basil; season with salt and pepper. Toss to combine. Divide among four plates; scatter cheese and remaining basil on top.
week 16: Avocado and Tangerine Salad with Jalapeño Vinaigrette
From bonappetit.com
Ingredients:
1/2 cup fresh tangerine juice
1 jalapeño
1 small shallot, finely chopped
2 Tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/4 cup vegetable oil
2 Tablespoons extra-virgin olive oil
2 avocados, sliced
4 tangerines or clementines, peeled, sliced into rounds
6 cups purslane, arugala, or watercress, thick stems trimmed
1/2 cup fresh mint leaves
2 ounces feta, crumbled (about 1/3 cup)
Directions:
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tablespoons, 5–8 minutes. Let cool.
Heat a small heavy skillet over medium- high heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
Explore other ways here to use fresh herbs and other items in your pantry to make vinaigrettes for your salads.
week 17: Beans and greens soup
From Food52.com
Ingredients:
1 lb dried northern white beans, soaked overnight in water to cover
1 lb Sweet Italian sausage baked at 350F for 30 minutes
1 cup sliced leeks
2 cloves minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
2 Tablespoons olive oil
8 cups chicken broth
8 cups chopped greens (kale, spinach, collards – your choice)
3 medium potatoes, peeled and diced in 3/4 inch cubes
Salt and black pepper to taste
Directions:
Cook the soaked beans in water for 40 to 50 minutes until tender, reserving one cup of the cooking liquid. Set aside.
In a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft. Slice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 3 minutes. Add the chicken broth, the reserved bean broth and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes. Add the greens and the cooked beans, bring back to the boil and simmer until the greens have wilted.
Season to taste with salt and pepper.
week 18: roasted beet and winter squash salad
From The New York Times
Ingredients:
2 lbs kabocha or butternut squash
1 bunch beets, with greens
2 Tablespoons red wine or sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 Tablespoons extra virgin olive oil
2 Tablespoons walnut oil
3 Tablespoons chopped walnuts (about 1 1/2 ounces)
2 Tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
Directions:
Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve.
week 19: Spiced Green Tomato Bundt Cake
From My Diverse Kitchen: A Bundt cake studded with green tomato pieces, golden raisins and spiced with masala chai spice powder. Perfect with a cup of coffee or tea.
Ingredients
1 cup green tomatoes chopped
1/4 cup raisins golden or green Iranian
60 gm salted butter (unsalted is also fine) soft and at room temperature
1/4 tsp salt (only if using unsalted butter)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp masala chai powder
3/4 tsp baking powder
1/4 tsp baking soda
powdered sugar for dusting (optional)
Instructions
Iranian green raisins are small with a greenish color and delightfully sweet. The Indian green raisins are also pretty good. You can also use golden raisins or what you have on hand.
In a bowl, beat the butter and sugars with an electric mixer, for a couple of minutes. Add the egg and vanilla extract and beat well. Sift together 1 cup of the flour, baking soda, baking powder and chai masala powder. Add this to the mixture in the bowl and beat, on medium speed, till well mixed.
Take another bowl and put the chopped tomatoes and raisins in it. Add the remaining 1/2 cup of flour and mix, using a wooden spoon, till the flour has coated the tomatoes well. Add this mixture to the batter in the other bowl and fold in till well mixed using a wooden spoon. The mixture will be quite thick.
Scrape this mixture into a very well buttered and floured bundt/ tube pan (mine is small – a 4 cup bundt pan) and smoothen the top.
Bake at 180C (350F) for 40 to 50 minutes still a skewer inserted into the cake comes out clean. Cool in the tin for about 10 minutes. Then unmould the cake. Cool on a rack. Cover with sugar glaze, dust with powdered sugar or leave plain as the cake has enough flavour to not want any further additions.
week 20: pan-roasted sweet potatoes with fennel
From Food & Wine.
Ingredients
4 lbs sweet potatoes, peeled and cut into 1 1/2″ chunks
4 fennel bulbs, halved lengthwise and cut into 3/4″ wedges, some of the feathery tops finely chopped
1/4 cup extra-virgin olive oil
1 Tablespoon light brown sugar
1/4 teaspoon ground mace
Salt and freshly ground pepper
Instructions
Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.
Make ahead: The roasted vegetables can be refrigerated overnight. Reheat in a 400° oven before serving.
week 21: Roasted sweet potatoes with smoked paprika
From The New York Times.
Ingredients
4 large sweet potatoes, peeled and cut into cubes
1 large Spanish onion, peeled and cut into cubes
2 cloves garlic, peeled and sliced
3 Tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 Tablespoon smoked paprika, or to taste
Instructions:
Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.
week 22: Rustic cabbage soup
From www.101cookbooks.com
Ingredients:
1 Tablespoon extra virgin olive oil
a big pinch of salt
1/2 lb potatoes, skin on, cut 1/4″ pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4″ ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated
Instructions:
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…
Serve drizzled with a bit of olive oil and a generous dusting of cheese.
Fall Share week 1: Beet, fennel and carrot salad
From marthastewart.com
Ingredients:
1 fennel bulb, trimmed
5 medium carrots
2 large beets, trimmed and peeled
Vinaigrette:
2 teaspoons fennel seeds
2 Tablespoons sherry vinegar
1 shallot, halved and very thinly sliced
1/4 cup plus 2 Tablespoons extra-virgin olive oil
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
Coarse salt
Directions:
Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.
Fall Share week 2: ROASTED CARROT, PARSNIP AND POTATO SOUP
From The New York Times
Ingredients:
1 1/2 lbs carrots, peeled and cut in 3/4″ pieces
1/2 lb (2 large) parsnips, peeled, quartered, cored and cut in 3/4″ pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 Tb extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)
Directions:
Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I’ve used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
Hold garlic cloves with a towel so that you don’t burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
Fall Share week 3: Chicken and Vermicelli soup
From The Splendid Table
Ingredients:
1/3 lb vermicelli rice noodles
3″ piece fresh ginger, peeled and cut into 3-4 slices
3″ piece fresh turmeric, halved lengthwise
1 Tb red pepper flakes (optional)
3 garlic cloves, crushed
2 qt plus 1 cup cold water (or use fresh vegetable or chicken stock)
Maldon sea salt flakes and freshly ground black pepper
3/4 lb shredded cooked chicken (leftovers are ideal)
2 carrots, peeled, halved lengthwise and sliced
3-4 handfuls chopped kale, tough stalks discarded
4 spring onions, thinly sliced from root to tip
1 small bunch (about 1 oz) mint, leaves picked, rolled up tightly and sliced into ribbons
1 small bunch (about 1 oz) fresh cilantro, roughly chopped
Directions:
Rinse the rice vermicelli under cold running water, then put it in a heatproof bowl and pour over enough boiling water to cover the noodles well. Leave to soak for 10 minutes, then drain the noodles and rinse them under cold running water. Set aside.
Put the ginger, turmeric, garlic, and pepper flakes, if using, in a large, deep saucepan set over medium heat and pour in the water or stock. Season well with salt and pepper and give the mixture a stir, then add the chicken, bring the mixture to a simmer, reduce the heat to low, and simmer gently for 30 minutes. If the soup simmers too aggressively, you may need to add more water and adjust the seasoning.
Remove and discard the fresh turmeric, then add the noodles, carrots, and kale and cook for a further 5 minutes, or until the vegetables are tender. Check and adjust the seasoning as necessary. Remove the pan from the heat, stir in the spring onions, mint, and cilantro. Serve immediately.
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