Fall is here and we are down to the last 9 weeks. The last 9 weeks of the program are some of the best because we have so much variety. We are able to keep our summer crops growing in the greenhouse and the cooler season crops do well outside. We also dont have to worry about losing crops to pest as much. We are still hanging on to summer a little bit with a lot of great salsa ingredients in the bag this week. The recipe on the flyer this week is for a roasted salsa with tomatillos. We make a lot of salsa throughout the summer and we find that roasting the vegetables, especially the tomatillos, adds a nice depth of flavor to the salsa. We hope you all are having a great week!
Chicken Salad Romaine Wrap
Roast, pan fry, or boil 1 large chicken breast, either whole or cut into strips, until the breast is cooked through. Allow chicken to cool enough to handle, then finger shred or fork shred the chicken. Add shredded chicken to a mixing bowl along with 1/2 cup mayonnaise, 3/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 1/4 cup finely chopped carrot, 2 Tbsp apple cider vinegar, 1/2 tsp Dijon mustard, and salt and pepper to taste.
Lay single leaves of romaine lettuce on a plate. Add two spoonfuls of chicken salad to each leaf of lettuce.
Delicata Squash Pizza with Caramelized Onion
To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough, then allow to rise for 30 minutes.
Cut delicata squash in half, scoop out the seed cavity, and cut into 2/4th in half creasants along the width of the squash. Chop 1 onion into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and saute until caramelized and fragrant, then set aside.
After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust. Arrange the delicata squash and caramelized onions evenly across the pizza.
Bake in a 450F oven for 20 minutes, or until crust becomes golden brown.
Roasted Garden Salsa with Tomatillos
Take about 2/3lb of tomatoes, about 4-6 tomatoes, all tomatillos, half of the red onions, sweet pepper, cut in half place on baking sheet and roast with 1 clove of garlic at 450 until slightly charred, about 5-10 minutes (depending on oven). Add all vegetables to food processor along with 2 Tbsp apple cider vinegar, 1/4 cup cilantro, 1/4 tsp cumin, salt and pepper to taste. Pulse until desired consistency.
To make pesto blend 1 cup green onion tops, 2 cloves minced garlic, 1/2 cup olive oil, 1/4 cup walnuts. Blend until desired texture, add water if needed. Blend in 1/4 cup grated parmesan cheese.
Romaine Salad with Tahini Dressing
Roughly chop 1 head of romaine. Julienne 1-2 carrots. Add lettuce and carrots to a serving dish with additional fixings, as desired.
To make simple tahini dressing combine 1/4 cup tahini, 1/4 olive oil, 2 tsp maple syrup or honey, 2 Tbsp apple cider vinegar, 1/2 tsp salt, and a pinch pepper.
Fresh Vegetable Soup with Green Beans
Trim 1/2lb of green beans, then cut beans in half or thirds. Dice 2 carrots, and 1/2 bunch of celery, about 1 cup, including greens. Dice 2 tomatoes and 2 medium potatoes. Dice 1/2 large onion, or 1 medium onion.
In a stock pot or Dutch oven add 3 Tbsp olive oil or butter. Add diced onion, celery, and carrots. Saute for 3-5 minutes until vegetables become fragrant. Add chopped green beans, potatoes, and tomatoes. Stir vegetables together and cook for another 3-5 minutes. Add 2 quarts chicken stock, and salt and pepper to taste. Cook until potatoes and beans are tender, about 15 minutes.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Chicken Salad Romaine Wrap | Delicata Squash with Caramelized Onion | Roasted Garden Salsa with Tomatillos | Romaine Salad with Tahini Dressing | Fresh Vegetable Soup with Green Beans | |
| chicken breast | 1 large breast | ||||
|---|---|---|---|---|---|
| mayonnaise | 1/2 cup | ||||
| apple cider vinegar | 2 Tbsp | 2 Tbsp | 2 Tbsp | ||
| Dijon mustard | 1/2 tsp | ||||
| bread flour | 2 1/2 cup | ||||
| sugar | 1 tsp | ||||
| olive oil | 3 Tbsp | 1/4 cup | 3 Tbsp | ||
| active dry yeast | 2 1/4 tsp | ||||
| onion, yellow or white | 1 onion | 1 onion | |||
| cumin | 1/4 tsp | ||||
| garlic | 1 clove | ||||
| tahini | 1/4 cup | ||||
| maple syrup or honey | 2 tsp | ||||
| potatoes | 2 medium | ||||
| chicken stock | 2 quarts |