Week Fifteen CSA Recipe

Baked Miniature Pumpkins 

Recipe inspired from here

Ingredients

Instructions

Week Fourteen CSA Recipe

Maple Roasted Buttercup Squash 

Recipe inspired from here

Ingredients

Instructions

Week Thirteen CSA Recipe

Pappardelle with Leeks and Swiss Chard

Recipe inspired from here

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 leeks (washed well and chopped into thin slices, use the greens)
• 3 cloves garlic
• 3 sprigs thyme
• 1/4 c. dry white wine
• 1 1/2 c. heavy whipping cream
• 4 oz. baby swiss chard
• 8 oz. pappardelle or fettuccine
• 2 tbsp. butter
• Parmesan
• salt
• Pepper

Instructions

Week Twelve CSA Recipe

RATATOUILLE

Recipe here

Ingredients

Veggies

• 1 eggplant

• 3 tomatoes

• 1 zuchinni
• 1 yellow squash

Sauce

• 1 tbsp olive oil

• 1/2 onion, diced
• 2 cloves minced garlic
• 1 bell pepper, diced
• Salt to taste
• 14 oz crushed tomatoes
• 1 tablespoon chopped fresh basil

Herb Seasoning

• 1 tablespoon chopped basil

• 1 teaspoon minced garlic
• 2 teaspoons fresh thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

Week Eleven CSA Recipe

ROAST BEET, FETA, CUCUMBER AND BELL PEPPER SALAD

Recipe here

Ingredients

• 1 lb beets, roasted (375F wrapped in foil until fork tender about an hour)

• 1 red bell pepper, cut in 1/2-inch dice

• 1 orange bell pepper, cut in 1/2-inch dice

• 2 cups cucumbers, cut in 1/2-inch dice

• 1 tablespoon lemon juice

• 1 tablespoon white balsamic vinegar*

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon salt (more to taste)

• 1/4 teaspoon black pepper (or to taste)

• 1/3 cup crumbled feta

Instructions

Week Ten CSA Recipe

TOMATO CUCUMBER SALAD

Recipe here

Ingredients

• 2 cups cherry tomatoes , halved
• 5 mini cucumbers , sliced into 1/4” coins, or 1 ½ English cucumbers
• 3 teaspoons olive oil
• 1 teaspoon red wine vinegar
• salt and freshly ground black pepper , to taste
• 2 Tablespoons red onions , diced
• 2 Tablespoons fresh basil leaves , chopped
  2 Tablespoons fresh basil leaves , c

Instructions

Week Nine CSA Recipe

EASY ROASTED CAULIFLOWER

Recipe here

Ingredients

• 1 medium cauliflower, sliced in small florets, or 1/2″ thick steaks
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp salt, or to taste
• ¼ tsp ground paprika
• ¼ tsp ground black pepper, or to taste

Instructions

Photo credit found here

Week Eight CSA Recipe

BALSAMIC ROASTED CARROTS WITH   
GORGEOUS GREENS PESTO

Recipe from Renee Kohlman’s “Vegetables a Love Story”
Purchase her book here

Ingredients

PESTO

• 3 cups packed chopped kale, centre ribs removed
• 1/2 cup toasted pecans
• 1/4 cup fresh mint (add some parsley too)
• 2 garlic cloves
• 2 Tbsp fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup extra-virgin olive oil
• 3/4 cup grated parmesan cheese (I’ve used feta as. well)

CARROTS

• 1lb carrots, little green tops attached, cut in half lengthwise
• 2 Tbsp balsamic vinegar
• 1 1/2 Tbsp canola oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 fresh thyme sprigs

Instructions

PESTO

1. Place the kale, pecans, mint, garlic, lemon juice, salt, pepper in a food processor and pulse until smooth. Scrape down the sides of the bowl.

2. With the motor running, gradually pour in the oil. Stop and scrape down the sides.

3 Add the cheese and process until just smooth. Taste and adjust seasonings as necessary.

CARROTS

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

2. Place the carrots in a large bowl. Add the rest of the ingredients (balsamic vinegar through thyme) and toss well.

3. Transfer to the prepared baking sheet, being sure to scrape all of the oil and herbs from the bowl.

4. Spread the carrots out into an even layer.

5. Roast until the carrots are very tender and easily pierced with a fork, stirring four times, about 40–50 minutes.

6. Place the roasted carrots on a serving platter and spoon about ¼ cup of pesto over top. Serve immediately.

Photo credit Renee Kohlman found here

Week Seven CSA Recipe

ROASTED PEPPERS AND ZUCCHINI

Recipe found here

Ingredients

• 1/4 cup olive oil

• 1 garlic clove, crushed

• 1 large red bell pepper, seeded and cut in eighths

• 1 pepper green bell pepper, seeded and cut in eighths

• 1 large yellow bell pepper, seeded and cut in eighths

• 2 small summer squash, cut into eighths

• 2 medium zucchini, cut into eighths

• 1 medium onion, cut into eighths

• Kosher salt, to taste

• Freshly ground pepper, to taste

• 1 tablespoon rice or sherry vinegar

• 2 sprigs thyme, leaves picked

Instructions

1. In a small saucepan, warm the oil and garlic over low heat until the garlic begins to bubble.

2. Turn off the heat and allow to sit for 30 minutes to infuse the oil.

3. Preheat the oven to 450 F. Add the remaining ingredients—peppers, squashes, onion, salt, pepper, vinegar, and thyme—to a large glass baking dish and strain the garlic oil onto the vegetables; toss to coat.

4. Roast for 15 minutes in the oven. Then remove and toss the vegetables.

5. Put the baking dish back in the oven and roast for another 15 minutes, or until the vegetables are tender and the edges are browned.

Photo credit found here

Week Six CSA Recipe

SUGAR SNAP PEA & KOHLRABI SALAD WITH GARLIC-YOGURT DRESSING

Recipe found here

Ingredients

• 1 pound sugar snap peas*, trimmed and de-stringed

• 1 pound kohlrabi, peeled and diced

• 1 medium carrot, peeled and grated

• ½ cup raisins

Ingredients

Garlic Yogurt Dressing:

• 1 cup natural plain yogurt
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• ½ ounce fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• Pinch black pepper

Instructions

1. In a small bowl, whisk together yogurt, white wine balsamic vinegar, garlic scapes, and basil. Slowly stream in olive oil while stirring, then season with salt and black pepper. Set aside.
2. Steam sugar snap peas until barely tender, about 2 minutes. Let cool completely, then slice into ½-inch pieces.
3. In a large bowl combine sugar snap peas, kohlrabi, carrot, and raisins. Toss with dressing and serve.

Photo credit found here

Week Five CSA Recipe

CUCUMBER SALAD WITH ONION, PARSLEY, AND FETA

Ingredients

• 3 European cucumbers (or use 4-5 garden cucumbers)
•  half of a small red onion
•  1 cup chopped parsley
•  3/4 cup crumbled Feta Cheese (or more)
•  1/4 cup olive oil
•  3 T fresh-squeezed lemon juice (more or less to taste)
•  1/2 tsp. dried oregano
•  1/2 tsp. Spike Seasoning, or other all-purpose seasoning blend
•  fresh ground black pepper to taste

Instructions

1. Whisk together olive oil, lemon juice, oregano, and Spike Seasoning to make the dressing. If you’re not a big lemon fan, use 2 T lemon juice and taste to see if you want more lemon.
2. I chopped the red onion into quite small pieces. I love raw red onion, but you can soak the onion in cold water for a few minutes and then drain it well if you want less bite to the onion.
3. I left a strip of green showing when I peeled the cucumbers. If your cucumbers have large seeds, scrape them out with a spoon before you chop the cucumbers.
4. I cut the partly-peeled cucumbers into fourths lengthwise, and then chopped them into smallish pieces.
5. Wash flat Italian parsley and spin dry or pat dry with paper towels if needed. Then coarsely chop parsley.
6. Crumble the feta, and I think more Feta is always good!
7. In large bowl, combine cucumbers, onions, and parsley.
8. Stir the dressing into vegetable mixture.
9. Toss in the Feta Cheese and gently combine.
10. Season the salad with fresh ground black pepper, and serve.
11. This will keep in the fridge overnight, but I like it best when it’s freshly made so I would probably cut the recipe in half if you won’t eat this many servings.

Recipe and photo credit found here

Week Four CSA Recipes

Maple Mustard Glazed Carrots

Recipe from Renee Kohlman’s Vegetables a Love Story
Buy here cookbook here

Ingredients

• 1 1/2 pounds carrots (7-8 medium) peeled and sliced 1/4-inch thick on the diagonal
• 1 1/2 Tbsp pure maple syrup
• 2 tsp grainy Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter
• 1 Tbsp chopped fresh dill

Instructions

1. Place the carrots, maple syrup, mustard, salt, and pepper in a medium saucepan with 3/4 cup of water. Stir well. Bring the carrots to a boil over high heat, uncovered.
2. Turn down the hear to medium, cover, and simmer the carrots until they’re almost tender, but not quite, about 5-6 minutes.
3. Remove the lid and continue to simmer the carrots until almost all of the liquid has disappeared, about 8 minutes.
4. Stir in the butter and dill.
5. Season to taste with more salt and pepper, if you like.

Lemon Dill Kohlrabi Fritters

Recipe found here

Ingredients

• 2 heaping cups grated kohlrabi
• 1 cup diced yellow onion
• ⅓ cup whole wheat flour – can sub all-purpose or oat flour; may need up to ½ cup
• 2 teaspoon dried dill – or 2 tablespoon fresh
• 1 teaspoon dried minced garlic – sub 2 garlic cloves or ½ teaspoon garlic powder
• 1 teaspoon lemon zest
• ¾ teaspoon Kosher salt
• 2 eggs – lightly beaten
• Olive oil – for cooking; can sub canola or avocado oil

Instructions

Week Three CSA Recipe

Roasted Hakurei Turnips and Radishes

Recipe found here

Ingredients

• Your bunch of radishes (greens included)
• Your bunch of salad turnips (greens included)
• 2 stalks of green garlic
• 2-3 spring onions
• 2 tablespoons sunflower oil (or extra-virgin olive oil)
• Salt and freshly ground pepper
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice

Week Two CSA Recipe

Green garlic, spring onion, and asparagus egg clouds

Recipe found here

Ingredients

Week One CSA Recipes

Red Russian Kale with Garlic and Lemon

Recipe found here

Ingredients

Classic Rhubarb Crisp or Rhubarbecue Sauce

Rhubarb Crisp Recipe

Find the recipe here
Rhubarb crisp is one of my favourite spring deserts. Quick tip with the recipe above is to cut in cold butter instead of melted butter for a lighter, flakier texture.

Rhubarbecue

For those of you that want to really try something different. Give this rhubarb-based barbecue sauce a go. Recipe found here. We used this with pork side ribs and it was delicious.

Ingredients 

• 1-1/2 teaspoons salt
• 1-1/2 teaspoons paprika
• 1 teaspoon coarsely ground pepper
• 3 to 4 pounds boneless country-style pork ribs

 Sauce

• 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
• 2 cups fresh strawberries, halved
• 2 to 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 cup packed brown sugar
• 3/4 cup ketchup
• 1/2 cup red wine vinegar
• 1/2 cup bourbon
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper

Directions

1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
3. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
4. Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

Image credits here and here

Duck Egg Pancakes!

2 cups AP Flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp white sugar
2 cups buttermilk
1 Duck egg, beaten
3 tbsp melted butter 
1 tsp vanilla extract

In a large bowl, whisk together dry ingredients.

In another bowl, combine the buttermilk, beaten egg, melted butter, and vanilla, whisking until well combined.

Make a well in centre of the dry ingredients and pour wet mixture in. Stir until just combined. Rest batter in the fridge for 10-30 minutes.

Heat a lightly oiled griddle over medium high heat. When droplets of water sizzle on the griddle it is hot enough for pancakes. Drop batter on griddle (by large spoonful or small measuring cup) for preferred size of pancake. Cook til brown on both sides and serve hot with butter and/or syrup