Recipes

So many wonderful vegetables to prepare and so little time!

Here are a few of our favorites. Scroll down to see all recipes or use Ctrl and F keys to search by keyword.

Tangy Rhubarb BBQ Sauce

SERVINGS: 1.5 CUPS
2 to 3 teaspoons mild olive oil or vegetable oil
1/2 cup finely diced onion, from 1 small (2-ounce) onion
8 ounces rhubarb, thick stalks cut in half vertically, then cut crosswise into 1/4-inch slices (2 to 2 1/4 cups)
1/3 cup packed light brown sugar
1 tablespoon water, plus more as needed for thinning the sauce
2 teaspoons Dijon-style mustard, or more to taste
1 tablespoon apple cider vinegar
1 tablespoon honey, or more to taste
1/2 cup ketchup
1/2 teaspoon salt, or more to taste
Freshly ground black pepper
Apple juice, for thinning the sauce (optional)
Add enough of the oil to coat the bottom of a medium (2-quart) saucepan; heat over medium heat.

Add the onion and cook, stirring, for 5 to 6 minutes, until it is translucent and soft, watching closely to make sure it does not brown. Add the rhubarb, brown sugar and water; increase the heat to medium-high. Allow the sugar to melt, bringing the mixture to a low boil. Cook for 6 to 7 minutes, stirring every minute or so, until the rhubarb has softened and can be mashed with a spoon.

Remove from the heat and let the mixture sit in the saucepan for 15 minutes. Then add the mustard, vinegar, honey, ketchup, salt and pepper to taste, stirring to combine. Transfer to a blender and puree, or use an immersion blender in the saucepan to puree until smooth. Taste and adjust the seasonings.

To serve, warm the sauce. For a thinner sauce, add water, apple juice, if desired, or the cooking juices from whatever main ingredient the sauce is being served with.

Rhubarb Crisp

Ingredients
Topping:
1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 teaspoon cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 tablespoon sugar
4 tablespoons unsalted butter
Filling:
2 1/2 pounds rhubarb, cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
Directions
Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.
Recipe courtesy of Kathleen Daelemans.

Baked Fennel with Parmesan and Thyme

  • 3 fennel bulbs
  • 1 tablespoon softened butter
  • Coarse salt and ground pepper
  • 1/3 cup grated Parmesan
  • 4 sprigs thyme

Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Fennel and Potato Bake

  • 1 1/2 tablespoons butter, plus more for pan
  • 2 medium fennel bulbs, (8 ounces each)
  • 1 1/2 pounds russet potatoes, peeled
  • Coarse salt and ground pepper
  • 1/2 cup plus 6 tablespoons grated Asiago cheese
  • 1/2 cup heavy cream
  1. Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.

  2. Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).

  3. Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)

  4. Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

This is a delicious savory bread with a hint of sweetness from the onions.

  • 1 cup sweet onions, chopped
  • 1/2 cup melted butter, divided
  • 3 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup sliced almonds
  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon almond extract

Preheat oven to 350 degrees. Saute onions in 1/4 cup butter until translucent. Sift the flour, baking powder, sugar and salt together in a mixing bowl. Stir in the onions and nuts. Beat the eggs, milk, almond extract and remaining 1/4 cup butter. Add to the flour mixture and stir until well mixed. Batter may be slightly lumpy. Spoon into a greased 8-by-5-inch (ours was 9-by-5) loaf pan. Bake for 1 hour. (The bread doesn’t rise much.) Remove from pan and cool before serving.

ZUCCHINI SQUARES

Crumb Mixture:
4 c. flour
1/4 tsp. salt
1 c. sugar
 3 sticks margarine

 Mix flour, sugar and salt. Cut in margarine until crumbly. Pat half of this mixture in 13×9 ungreased pan. Bake at 375 degrees for 10 minutes.

8 c. peeled, seeded, cubed, zucchini
2/3 c. bottled lemon juice
2 c. sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg

 Cook cubed (1/2-inch cubes) zucchini in lemon juice until tender. Add sugar, cinnamon and nutmeg. Simmer 4 minutes. Add 1/2 cup crumbs to thicken. Cool slightly. Pour filling onto crust. Add 1/2 teaspoon cinnamon to remainder of the crumbs. Sprinkle over filling. Bake at 375 degrees for 30 minutes.

Rice Noodle Salad with Coconut Dressing

(gluten and lactose free, peanuts make it more authentic but may be omitted or replace with almonds)

  • 1 bag dry rice noodles (gluten free)
  • 1 tablespoon olive oil
  • ½ cup sweet onion finely chopped
  • 1 carrot, peeled and cut into matchsticks
  • 1 sweet red pepper deseeded and thinly sliced
  • 1 bunch pak choi, roughly shredded
  • 1/2 cucumber, deseeded and cut into matchsticks
  • ½ cup unsalted peanuts, finely chopped
  • 2 tablespoons chopped cilantro
  • 1cup coconut milk (lactose free)
  • 1tablespoon soy sauce
  • 1teaspoon sesame oil
  • 2 tablespoons smooth peanut butter

Place noodles in a large bowl, pour boiling water to cover. Soak ten minutes, stirring with a fork. Drain, rinse under cold water, and drain well.

For the dressing, pour the coconut milk, soy sauce, sesame oil and peanut butter into a small pan, gently heat for 3 minutes, then set aside.

Heat olive oil in a large frying pan or wok, add onion, carrot and red pepper. Stir fry for three minutes, add pak choi, cook one minute until wilted. Remove from heat, toss with noodles and cucumber, and season to taste.  Pour the dressing over the salad and toss well. Sprinkle with the chopped peanuts and cilantro and serve.

Easy Swiss Chard

2 ozs. bacon (pork or turkey) chopped

1 lb. Swiss chard, coarsely chopped

1 Tbsp. fresh garlic, chopped

1/3 c. Parmesan cheese, shredded.

Cook bacon in frying pan until crisp, remove and drain on paper towel. Pour off oil from pan.  Cook chard in pan until it begins to wilt. Add garlic and cook, stirring for 2 minutes.  Place chard with bacon in baking dish and sprinkle with Parmesan cheese. Bake in 350 degree oven until top is golden brown. Serves 4.

Calories-81, Carbs-5g, Protein-6g, Cholesterol-10mg, Sodium-372mg, Fiber-2g, Fat-5g (50% from fat).

Dunk chard in cold water to clean.

Young chard, use as is. Mature chard, strip ribs, strings from leaf.

Squash Bossom and Baby Squash Frittata with Asiago Cheese (Serves 2)

4 large eggs

1 T milk

1 T chopped fresh parsley leaves

2 T butter

2 green onions (scallions) trimmed and thinly sliced

2 baby yellow or green summer squash, trimmed and thinly sliced

6-8 squash blossoms, rinsed, patted dry and quartered

¼ c. coarsely grated aged Asiago cheese

1. Preheat broiler.

2. In medium bowl, beat together eggs, milk and parsley. Set aside.

3. Heat butter in nonstick sauté pan suitable for oven. Add green onions and squash and sauté over medium heat just until soft, about 2 minutes.

4. Sir in squash blossoms, then immediately add egg mixture. Gently stir to mix and cook over medium heat until almost set, about 3 minutes.

5. Sprinkle cheese over top and transfer to broiler. Broil until lightly puffed and golden on top, about 30 seconds. Serve right away.

Melon & Tropical Fruit Dipping Sauce

1 cup cantaloupe, finely diced (from ¼ medium cantaloupe, seeded and peeled) Can substitute cucumber or watermelon.

1 cup mango, finely diced (from 1 medium mango)

1 cup papaya, finely diced (from ½ medium papaya)

½ small red onion, finely chopped

½ clove garlic, minced

½ jalapeno, seeded and finely diced

chopped cilantro leaves from 4-5 stems

juice from 1 lime

½ teaspoon salt (more or less to taste)

pepper to taste

Combine all ingredients in a bowl. Season to taste with salt and pepper. Chill in the fridge for a couple of hours to let the flavors mingle.  Courtesy of the TasteSpotting blog and CSA member D.P.

More recipes to come!

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