2020 CSA Week 12 Recipes

Zoodle Pasta

Zoodle 1 large zucchini by either using a zoodler or using a vegetable peeler by peeling zucchini into thin strips, then cutting the strips in half. Mince 1 clove of garlic and finely chop 1/4 cup basil. 

Add 2 tbsp olive oil to a skillet over medium high heat, then add minced garlic and 1 lb of whole cherry tomatoes. Allow tomatoes to cook without stirring for 45 seconds so they slightly char, then stir gently and cook until they begin to swell and burst. Add zoodles, chopped basil, 1 tsp salt, 1/2 tsp ground black pepper, and 1/4 cup water. Toss mixture, then cover skillet and cook for another 5 minutes. Garnish with Parmesan cheese.

Simple Tomato, Carrot, and Pepper Pasta Sauce 

Dice 4-6 carrots, about 1 cup. Dice 1 lb cocktail tomatoes, about 4-6 tomatoes. Dice 1 green pepper. Dice 1/2 yellow onion and 2 cloves garlic. Finely chop 2 tbsp of basil. 

In a large skillet or stock pot add 2 tbsp cooking oil over medium high heat. Add onion, garlic, green peppers, and carrots and cook for about 5 minutes, then add diced tomatoes, chopped basil, 2 tsp salt, and 1/2 tsp ground black pepper. Cook until vegetables are tender, then add 1/4 cup water or stock to loosen the sauce. Remove from heat, then add 1/2 to 2/3 of sauce to a blender (add more or less if you want your sauce full of chunky vegetables). Cover blender with a towel and carefully blend until smooth. Combine blended and unblended sauces. 

Cook 1/2 lb of pasta, any type from spaghetti to bow tie to quinoa, according to package instructions.

Dress pasta with sauce and garnish with additional chopped basil.

Pork Stuffed Winter Squash

Cut 1 buttercup squash in half, then scoop out seeds from the cavity. Place squash in a baking pan cut side down with about 1/2 inch water (enough to keep the squash moist throughout the baking process. In a 400F preheated oven, bake squash for 20 minutes.

While squash is cooking, finely chop 2 carrots, 1 green pepper, and 1/2 yellow onion. Add 2 tbsp cooking oil to a skillet over medium high heat. Add carrots, green pepper, onion 2 tsp salt, and 1/2 tsp ground black pepper. Saute vegetables for 5 minutes until tender, then add between 1/2-1lb of ground pork (depending on how meaty you want the dish), and 1-2 tsp thyme. Stir vegetables and pork and cook until meat is browned. Remove from heat and add to a mixing bowl. Combine vegetables and pork with 1 egg and 1/2 cup bread crumbs, and mix thoroughly.

Remove squash from oven and drain baking dish. Add squash back to baking dish face up, and stuff with mixture. Add back into oven and bake another 30 minutes until squash flesh is tender. 

Golden Beet Salsa

Lightly peel 1 lb of golden beets. Bring a pot of water to a boil, then either blanch the beets in the water for 1 minute, or steam the beets covered above the water in a colander until fork tender. Dice the beets once they have cooled. Dice 1 green pepper, and 1/2 white or red onion. Dice 1/2 jalapeno pepper. Finely chop 1 bunch of cilantro, about 1/2 oz. In a bowl combine beets, green pepper, onion, jalapeno pepper, cilantro, and 1 tsp salt. Add 2 tbsp lime juice or white vinegar, and 2 tsp honey. Toss salsa, then allow flavors to blend for several hours and enjoy with chips. 

Creamed Swiss Chard with Quick Pickled Stems

Cut the stems off of the Swiss chard. Cut the stems into small pieces and the leaves into ribbons and set aside.

To make the quick pickle: Add 1/2 cup white vinegar, 1/2 cup water, 2 tsp salt, 2 tsp sugar, and the chard stems to a saucepan. Mix everything, bring to a boil and turn off heat.

To make creamed Swiss chard: Add 4 Tbsp butter and the Swiss chard ribbons to the pan. Cook until just wilted, add 2 Tbsp flour and cook an additional 2 minutes. Add 1 cup heavy cream and cook until the mixture starts to thicken. remove from heat stir in 1/2 cup Parmesan cheese. Serve topped with pickled swiss chard stems.