Author: Sunnyside CSA Core Group

Categories
Recipes

Beet, Cucumber, & Sweet Onion Salad with Dijon-Honey Dressing

recipe via Epicurious


Ingredients
6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Method
1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.

2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)

3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Categories
Recipes

Basil Dill Slaw

recipe & image via AllRecipes


Ingredients
6 cups shredded cabbage
3 tablespoons chopped fresh basil, or 1/3 as much dried basil
3 tablespoons snipped fresh dill, divided
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper

Method
1. In a serving bowl, combine the cabbage, basil and dill.

2. In a small bowl, combine dressing ingredients until blended. Pour over cabbage mixture and toss to coat.

3. Cover and refrigerate until serving.

Categories
Recipes

Cucumbers with Scallion Oil


recipe & image via Goldilocks Finds Manhattan


Ingredients
1-2 lbs. cucumbers, sliced to your liking
4 scallions
1 clove of garlic
1 inch piece of ginger
1 cup of olive oil
1 teaspoon kosher salt

Method
1. In a food processor combine scallions, ginger, garlic and oil and salt. Process until completely blended, then bring to simmer in a small pot. Cook for 1-2 minutes.

2. Pour 4-5 tablespoons of scallion oil over cucumbers.

3. You will have leftover scallion oil. Use it with abandon!

Categories
*In the box Archives

In the Box; Week 8


Note from the farm:
This week you’re getting the first dug potatoes of the season. This red-skinned, white flesh variety is called Red Norland. It’s great for potato salads or just boiled and tossed with olive oil and salt and pepper.
Red beets are in the share again this week, which I’m particularly excited about. I’ve been addicted to a new sandwich which a friend of mine introduced me to a few weeks back. Boil the beets and slip off the skins, slice thinly and drizzle with balsamic vinegar and a little s&p. Let sit for a few minutes while you toast up some good bread. I’ve been using a dark Danish rye, but you could really use anything. Then spread some good quality soft goat cheese on the bread, a super thin slice of red onion, and top with the marinated beets. I’ve also been adding some parsley or arugula to the top. Yum, yum, yum!

Zucchini – 3 pieces
Romaine Lettuce – 1 head
Savoy Cabbage – 1 head
Red Norland Potatoes – 2 lb. bag
Walla Walla Onions – 1 bunch
Red Beets – 1 bunch
Cucumber – 2 pieces
Basil – 1 bunch

Fruit Share
Peaches – 1 bag
Blueberries – 1 pint

Grain Share
Live Oats

Bean Share
Red Beans

Categories
Recipes

Zucchini Baba Ganoush

Ingredients
2 large zucchini
2 garlic cloves
teaspoon salt
2 tablespoons tahini
juice of 1 lemon (2 tablespoons)

Method
1. Broil zucchini in oven or toaster oven until skin is charred on all sides. Let zucchini cool.

2. Crush garlic and mix with salt, mashing until they form a paste.

3. In a bowl, mix in lemon juice and tahini alternately with the garlic paste.

4. Cut cooled zucchini in half lengthwise and scrape insides into a bowl. Mash with or fork or pulse in food processor until you have smooth chunks – do not puree.

5. Add garlic mixture to eggplant and stir until smooth.

6. Serve with olive oil and pita.

Categories
Recipes

Corn & Tomato Salad

recipe and image via Sunset


I have not made this exact recipe, but Mamma’s in the East Village used to make something similar that I LOVED. The goat cheese and corn wins every time! – Jessica

You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.

Ingredients
1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes (about 10 oz.), halved if larger than 3/4 inch
1/4 cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled

Method
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

3. Sprinkle goat cheese over salad; serve warm or at room temperature.

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Yield: 4 to 6 servings

Categories
Recipes

Edamame Salad with Roasted Corn

recipe via Lisa Sabin; image via The Nibble

I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica 

Ingredients
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon

Method
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.

2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.

3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.

4. Serve cold or at room temperature.

Yield: 4

Categories
Recipes

Zucchini Pancakes with Mint & Feta Cheese

Recipe via Joy of Cooking

Ingredients
2 1/2 pounds green or golden zucchini, shredded
salt
2 large eggs
1/2 cup crumbled feta cheese
1/2 cup dry unseasoned bread crumbs
1/4 cup all-purpose flour
1 bunch scallions with 2-inch of green, slivered
2 cloves garlic, minced
1/2 cup chopped fresh parsley
3 tablespoons chopped fresh mint (or 1 1/2 tablespoons chopped fresh marjoram)
salt and pepper, to taste
2 tablespoons olive oil

Method
1. Shred zucchini on the large holes of a grater or in a food processor. Sprinkle with salt and set aside.

2. In a separate bowl mix together eggs, feta cheese, breadcrumbs, flour, scallions, garlic, parsley, mint, salt and pepper.

3. Quickly rinse the zucchini, then using your hands or a towel, squeeze out the excess liquid. Add to the batter.

4. Preheat the oven to 200 degrees F.

5. Heat 2 tablespoons olive oil in a large skillet. Drop in the batter, using 1/4 cup for a 4-inch griddle cake. Fry over medium heat until golden brown on the bottom, about 4 minutes. Turn and brown the second side. Keep the fried pancakes warm in the oven while you fry the remaining batter, adding more oil if needed.

Yield: approx. 19 pancakes (6 to 8 servings)

Categories
Recipes

Broccoli Slaw


recipe & image via More, Please

I’m really into no-cook recipes these days. I love that this one looks like you’ve been chopping and prepping for hours. But there’s no need for a fancy Cuisinart. The broccoli chops up with ease and the recipe comes together quickly. I often “kitchen sink” this slaw by adding leftover cabbage, carrots, radicchio, or whatever else is left hanging around the crisper.

Ingredients
3 sliced / chopped heads of broccoli, including the stalks
3/4 cup sliced / chopped almonds
3/4 cup chopped up dried fruit. Something tangy is best, like cranberries
1/2 red onion, chopped

1/2 cup mayonnaise
2 TB lemon juice (juice from 1 small lemon)
lots of black pepper
1/2 ts coarse salt
2 T rice vinegar – unseasoned

Method
1. Mix broccoli, almonds, dried fruit and red onion in a large bowl.

2. Mix mayo, lemon juice, black pepper, salt and rice vinegar in a small bowl.

3. Pour mayo mixture into the broccoli mixture and coat thoroughly.

4. Refrigerate for 30 mins before serving to allow flavors to blend.

Categories
Recipes

Quinoa with Basil & Poached Egg


This is a pretty effortless recipe. Perfect for summer days when you don’t feel like firing up the oven. I used red quinoa, because I love how it looks, but any quinoa would do. I’ve served this both cold and warm and always over a bed of arugula.

Ingredients
1 cup dried quinoa
lots of basil (feel free to use additional herbs, such as mint or parsley or cilantro)
3 scallions
4 eggs
1 T olive or sesame oil + 2 ts oil
1 ts vinegar (I use rice)
black pepper
coarse salt

Method
1. Cook the quinoa (Put 1.5 cups of water + 1 cup dry quinoa, bring to a boil, cover and reduce heat and simmer for 20 minutes).

2. Chop and slice the scallions and herbs.

3. Once quinoa is cooked, remove from heat and add basil, scallions, 1 T sesame or oil, some black pepper and mix well.

In the meantime, poach your eggs. Don’t be scared! It’s simple.
1.  Bring water to boil.

2. Add 1 ts vinegar

3. Reduce heat to simmer. 

4. Crack eggs into measuring cups, then slide them out of cups into simmering water. (They will look ghostly and disgusting.)

5. Kill the heat and cover the pot.

6. After 4 minutes, remove eggs with a slotted spoon.

Top the quinoa with dash of salt, a drizzle of oil and a poached egg.