Category: Recipes

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Recipes

Zucchini Bread Ice Cream


Recipe via CSA member, Salt Chunk Mary

Squeezing the water out of the zucchini gives it a kind of coconut texture that blends nicely with the toasted nuts and the sweet tang of the buttermilk base. If you don’t have an ice cream maker, you can add your zucchini, raisin, nut mixture to softened vanilla ice cream.

Ingredients
3 large zucchini, unpeeled and shredded
juice from half a lemon + zest of one lemon
½ c. sugar
1 t . cinnamon
1 t. ground nutmeg
¼ t. ground clove
½ c. raisins
½ c toasted and finely chopped walnuts
1 c. buttermilk
1½ c. heavy or whipping cream
2 eggs
¾ c sugar

Method
1. Put shredded zucchini in cheesecloth or a dishtowel, and squeeze as much water as you can out of it. Toss with next 6 ingredients (thru ground clove). Refrigerate for roughly two hours. Stir mixture occasionally.

2. Soften raisins by soaking in hot water to cover and (optional) 1/4 cup Grand Marnier for at least 1 hour. Drain liquid and set raisins aside.

3. Whisk eggs in bowl until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup sugar, a little at a time, and then continue whisking a minute more until completely blended. Pour in cream and buttermilk, and then whisk to blend.  

4. Place base in freezer for a rapid cool down. Once base is cold, put in ice cream maker and follow the manufacturer’s directions.

5. Drain zucchini and add with nuts and drained raisins just before the ice cream is solid.

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Recipes

Cheesy Zucchini and Red Onion Flatbread


Recipe and image via Bon Appetite

This recipe might seem a little simple with the processed cheese but it really tastes good and is easy.  I used those little Laughing Cow cheese triangles and Trader Joe’s whole wheat pizza dough.  You can easily substitute the cipolini onions for the red onions.  I love that this recipe calls for three different veg from the box this week! – Jessica

Ingredients
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Nonstick vegetable oil spray
10 ounce tube refrigerated pizza dough
Olive oil

Method
1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley.

2. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.

3. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion.

4. Brush vegetables with oil; sprinkle with salt and pepper.

5. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley before serving.

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Recipes

Roasted Fennel and Red Onion Salmon


Recipe and image via Real Simple

Ingredients
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)

Method
1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.

3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.

4. Serve immediately, with the rice, if desired.

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Recipes

Broccoli with Garlic Sauce

If you’re looking for a doppelganger for the cloyingly sweet broccoli with garlic sauce from the local take out joint (my favorite? Wah Yeung on 43rd Ave.), this isn’t your recipe. But if you want something with a light sauce and lots of kick, give this a try. Be sure not to overcook the broccoli.
I serve this over brown rice. If I’m especially hungry, I’ll pick up a couple egg rolls from the local joint to flesh out the meal.

Ingredients
2 large bunches of broccoli; florets cut to bite-sized pieces, stalks peeled and sliced into diagonal small pieces
4 large garlic cloves, minced + 1 clove thinly sliced
nice chunk of minced ginger
1/2 cup broth or water
1 T soy sauce or Bragg’s Amino Acids
1 T cornstarch
1 T honey
1 ts sesame oil
2 ts crushed red pepper flakes (more if you like!)
olive oil or Pam
scallions for garnish

Method
1. Chop and peel and dice all your produce

2. Make the sauce by mixing the minced garlic, minced ginger, soy sauce or Bragg’s, cornstarch, honey, sesame oil and crushed red pepper flakes

3. Heat large pan or wok on hight. Spray with oil and brown sliced garlic clove. Once garlic is browned, add broccoli for 1 minute. Reduce heat to medium and add 1/4 cup of water or broth.

4. Cover and cook for 2 minutes or so.

5. Add the sauce and cook for another minute or 2

6. Garnish with sliced scallions.

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Recipes

Sour Cream Gooseberry Pie


recipe and image via Allrecipes.com

Ingredients
2 cups fresh gooseberries
1 cup sugar
2 TB all purpose flour
1 pinch salt
1 cup sour cream
2 eggs, beaten
1 ts vanilla extract
2 ready made pie crust (or make your own!)

Method
1. Preheat the oven to 350.

2. In medium bowl, gently stir together the gooseberries & sugar. Let stand for 15 mins.

3. Press 1 pie crust into the bottom & up the sides of a 9 inch pie plate.

4. In medium bowl, stir the flour & salt; Mix in the sour cream, eggs and vanilla; Add the gooseberry and sugar mixture, and stir to coat evenly.

5. Spoon into pie crust, & place 2nd crust over the top. Crimp edges to seal, & cut decorative slits in the top to vent steam.

6. Bake for 55 minutes in the preheated oven.

7. Cool to room temperature; refrigerate until serving.

Yield: 8 servings

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Recipes

Stewed West Indian Gooseberries


recipe and image via Carribean Vegan



Use this recipe as is, or as a topping for ice cream, oatmeal, yogurt, etc. To reduce acidity of the berries, boil them in fresh water, multiple times. Conversely, to keep all of the acidity in the fruit, only boil once and do not pour off the water.

Ingredients
1 ¾ cup gooseberries
1 1/2 cup sugar
water to cover the gooseberries in the pot
1/2 ts cinnamon
pinch of ground clove
Pinch of allspice

Method
1. Boil gooseberries for 30-45 minutes on medium low heat (or boil for 20 minutes, pour off water and boil again in fresh water if you want a less tart gooseberry)

2. Add ¾ c sugar to the gooseberries. If there is no water left, add a little water so that you can make a syrup.

3. Add the spices & stir; Continue to cook over medium low heat.

4. After 10 minutes, add ¾ cup sugar & stir.

5. Remove from heat when the syrup begins to thicken.

6. Cool, place in jar and refrigerate.

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Recipes

Garlic Scapes Udon

recipe via F. Connolly, image via avlxyz


Ingredients
Garlic Scapes, sliced vertically
Udon noodles
Parsley / Cilantro
Bean Sprouts
Fish Sauce
Egg

Method
1. Boil water with garlic scapes, cilantro/parsley, sesame oil and a little soy sauce.

2. Add udon noodles

3. Add bean sprouts

4. Add an egg (it will poach in the broth)

5. Cook for 7-10 minutes, or until boiling

6. Drizzle Vietnamese (or any Asian) fish sauce over noodles, or top with kimchi and a sliced lime.

7. Poke the yolk immediately before serving.

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Recipes

Honey Roasted Cipollini Onions


recipe and image via Stephen Cooks!


Serve warm as a vegetable side to roast meat or at room temp, cut up in a salad. Cipollini can be prepared ahead and kept refrigerated for a few days.

Ingredients
1 1/4 lb cipollini onions, unpeeled
four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey

Method

1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil.

2. Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool. (This step makes peeling them a bit easier). Once cooled, cut off the roots and stems and remove the onion peels.

3. Preheat the oven to 450º.

4. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.

5. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.

6. Roast in the preheated 450º oven for about 40 minutes, turning twice.

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Recipes

Farro & Herbs


Recipe and image via 101 Cookbooks



If you don’t have farro, you can certainly substitute cooked wheat berries, or (pearled) barley. Also, if you don’t have creme fraiche, feel free to substitute a mixture of equal parts sour cream and cream.

Ingredients
2 cups / 13 oz / 370 g uncooked semi-pearled farro
2 teaspoons fine grain sea salt
5 cups water
1/3 cup creme fraiche (or 50:50 sour cream:cream)
2 ts freshly squeeze lemon juice (plus zest)
2 ts good-quality white wine vinegar
2 bunches / 1 oz fresh chives, minced
3 tablespoons chopped fresh dill
scant teaspoon fresh thyme leaves
more salt and freshly ground black pepper, to taste
6 oz / 170g (good) mozzarella or bocconcini, cut or torn into chunks

Method
1. Place the uncooked farro in a saucepan along with the salt and water. Bring to a boil, turn down the heat a bit, then simmer for about 25 minutes, or until the grains are cooked through, but not mushy. You can certainly use whole farro here if you like, you’ll just need to cook it longer, more like 50 minutes.
2. You’ll likely have some extra liquid in the farro pot, drain the farro, but reserve the cooking liquid. In the end, you’ll have about 4 cups of cooked farro. Let it cool a bit, but keep in mind, this is a dish you can serve warm or at room temperature.

3. In a large bowl combine the cooked farro with the creme fraiche. Add 1/4 – 1/2 cup of the (still warm) reserved cooking liquid to thin things out a bit, then stir in the lemon juice, zest, and vinegar.

4. Stir in the herbs and mix well. Taste and salt and pepper to your liking at this point.

5. Lastly add the mozzarella and gently toss one last time before serving warm or at room temperature.

Serves 6-8.

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Recipes

Spiced Quinoa with Black Beans & Onions

I literally make this recipe a couple times a month. Every time I make it, it’s a little different. I kind of do my own thing and measure by taste. Hope you enjoy it as much as I do! I usually make a cilantro guacamole to top it with and if I have sour cream in the fridge, we top with that too! – Jessica

Ingredients
Black Beans (1 can or equivalent of prepared dried beans)
1/2 diced red pepper
1/2 a large onion diced or 1 small one
2 finely chopped celery stalks
2 cloves of garlic chopped
Veg or chicken broth
1 ts tomato paste
Lime
Cheese-cheddar/mexican
Cumin
Chilli powder
Chopped cilantro
Olive oil
Salt and pepper to taste
Cooked quinoa
Splash of OJ (optional)
green olives (optional)

Method
1. Saute onions and garlic in oil till almost soft.

2. Add red pepper, celery and saute a couple minutes.

3. Add spices to taste, black beans, tomato paste, 1 TS fresh lime juice, a dash of OJ, green olives and enough chicken broth that it is slightly soupy. Let simmer till liquid is mostly gone.

4. Serve over hot quinoa and sprinkle with cheese, cilantro and fresh lime.