2018 CSA Week 18 Recipes

This week we included spaghetti squash, which has a unique texture similar to pasta, and a mild flavor. This squash goes great with ratatouille or other tomato-based sauces. We also included some tasty summer treats- sweet corn and cantaloupe. We included a mix of pink brandywine and old German heirloom tomatoes. The flavor of both is exceptional, but they are highly perishable so we would recommend removing them from the paper bag to slow the ripening, and eating them within a few days. We hope you enjoy this week’s share!

2018-csa-week-16-share

 Spaghetti Squash and Eggplant PuttanestaTomato TartCantaloupe SorbetCorn and Quinoa SaladKale Stuffed Peppers

Heirlom Tomatoes

 all    

Spaghetti Squash

 1    

Eggplant

    

Bell Peppers

     all

Sweet Banana Peppers

2   1

Red Onions

 1   

Sweet Corn

    all 

Cantaloupe

   1  

Red Russion Kale

     all

Basil

  all   

Summer Savory

  2 tbsp  2 tbsp 

 Olive Oil

1/4 cup    

Garlic 

4 cloves  2 cloves   2 cloves

 Tomatoes

 3/4 pounds    

 Red Wine

 2 tbsp    

 Chili Flakes

1/4 tsp     

 Fete Cheese

  4 oz   

 Sugar

  2 tbsp   

 Quinoa

    1 cup 

 Lemon Juice

    1 tbsp 1 tbsp

 Cumin

    1/2 tsp 

 Rice

     1/2 cup

Parmesan

    1/2 cup

Pine Nuts

    1/4 cup

 

Recipes

Spaghetti Squash and Eggplant Puttanesta

spaghetti-squash-and-eggplant-puttanesta

Preheat oven to 425F. Cut squash in half, scrape out seeds with a spoon and place open side down on a parchment-lined baking sheet. Roast for 30-40 minutes or until tender. 
 
To make eggplant puttanesca sauce add 3 tbsp olive oil to a large heavy bottom skillet over med-high heat. add 1 diced red onion and 1 diced eggplant, and saute for 3-4 minutes. Add 3-4 cloves of garlic, roughly chopped and 2 sweet banana peppers, diced. Turn the heat down to medium and cook until eggplant is tender, about 10 minutes. Add 3/4 lb of diced tomatoes, 2 tbsp of red wine, 1/4 tsp chili flakes, 1 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil. Serve eggplant putanesca over spaghetti squash in shell after fluffing squash with a fork. garnish with basil, grated Parmesan cheese, or a drizzle of olive oil. 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

  

 

 

 

Tomato Tart

tomato-tart

Prepare your favorite pie crust and refriderate until you are ready to make your tart. Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.

 

remove leaves from basil plants and arrange on pie crust. Mince 2 cloves of garlic and sprinkle over top of pie crust along with 1/2 of 4 oz of feta cheese.

 

Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over cheese. Sprinkle with remaining cheese.

 

Bake at 350° for 45 minutes or until tart is lightly browned. Sprinkle with 2 tbsp summer savory.
 
 
 
 

 

 

 
 
 

 

Cantaloupe Sorbet

cantaloupe-sorbet

Remove rind from cantaloupe and chop cantaloupe into 1/2 inch pieces. Add to a freezer bag and freeze for several hours to several days. Dissolve 2 tbsp of sugar into 1/4 cup of boiling water, either on stovetop or in microwave. Set syrup in refrigerator to cool. Remove cantaloupe from freezer and add to blender. First blend with pulses, then add the ~1/4 cup of syrup and blend until smooth. To improve the texture transfer the cantaloupe mixture to a large bowl and beat with an electric mixer until fluffy. Eat immediately, or return to freezer and freeze until firm. Sorbet can be prepared 3 days ahead. 
 
 
 
 

 

 

 
 
 
 

 

 

 

 

 

 

Corn and Quinoa Salad

corn-and-quinoa-salad

 
 
Cook 1 cup of quinoa according to package. Remove hust from corn and boil for 3 minutes. Once corn has cooles remove kernals with a knife and put into a large mixing bowl. Mix in the cooked quinoa, 2 tbsp summer savory, 1/2 tsp cumin 1 tbsp lemon juice, salt and pepper. Mix well and serve
 


 

  

 

 

Cantaloupe Sorbet

kale-stuffed-peppers

 
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.

To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in all of the kale de-stemed, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.

Heat 1tbsp oil in a large skillet over medium heat. Add 1 onion diced and 1 diced banana pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add 2 cloves garlic minced and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in 1/2 cup cooked rice, 1/2 cup Parmesan, 2 tablespoons pine nuts and 1 tbsp lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the 2 more tablespoons pine nuts.Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.