2019 CSA Week 26 Recipes

Stuffed Pepper Soup

In a Dutch oven over medium heat, cook and stir 1 lb ground beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, 3 cups diced tomatoes, 2 cups chopped green peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.

Add 2 cups cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.

Fried Green Tomatoes

Beat 2 eggs and 2 Tbsp water in a shallow bowl. Place 1 cup flour and 1 cup cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.

slice all of the tomatoes and dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about 1/4 inch oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Eggplant Soup

Roast Eggplant: Preheat oven to 400 degrees Fahrenheit. Place eggplant on baking sheet. Rub with olive oil and, 1 to 2 Tbsp ground cumin. Roast eggplant for 25-35 minutes, until it can be easily pierced with a fork. Using spoon, remove eggplant meat from skin. Set aside

Heat 2-3 tablespoons extra virgin olive oil in large soup pot over medium-low heat. Add 1 onion chopped and sweat until translucent and soft. Add chopped 1/2 cup celery chopped and continue to cook, stirring occasionally, until soft.

Pour in 1-2 cups chicken stock. Add 1 cup diced tomatoes, 3 garlic cloves minced, 2 Tbsp cilantro minced, 1/4 cup parsley minced, and eggplant. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!). Season with ground cayenne, salt & pepper. Bring soup to a low simmer and cook for 20-25 minutes.Using an immersion blender or stand blender, blend soup until smooth. Place soup back in pot and reheat to serve.
 

Season once again with salt and pepper to taste. Garnish with fresh cilantro leaves! Serve hot.

Arugula and Corn and Roasted Pepper Salad With White Beans

Combine arugula with 1 cup canned sweet corn drained in a large bowl. Drain and rinse 1 can white beans. Mince or finely chop 2 cloves garlic. Finely chop 2 Tbsp green onions. 

Cover peppers with a thin layer of olive oil, then roast in an oven at 400F until the skins have blistered. When the peppers are done roasting remove the seeds and membranes and cut into 2 inch strips. Place in another bowl and add the beans and leeks. Toss together.

In a small bowl whisk together 2 Tbsp red wine vinegar, 1 tsp balsamic vinegar, 1/4 tsp dijon mustard, 1 Tbsp olive oil salt to taste.

To serve toss the dressing with the arugula and corn. Split amongst four salad plates and top with peppers and bean mixture. Enjoy!

Swiss Chard Chimichurri

In a food processor or blender, combine 1 cup packed Swiss chard leaves, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 4 cloves garlic, 1 1/2 teaspoons dried oregano, 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and process until smooth. Store, covered, in the refrigerator for up to 3 days.