2020 CSA Week 24 Recipes

Stuffed Festival Squash

Preheat the oven to 400 degrees F.

Cut squash in half scoop out the seeds. Put 1 Tbsp of butter in the cavity of each squash. Set squash on a sheet pan. Set aside.

In a large saute pan over medium heat, brown 1/2 lb ground pork until no longer pink. Remove the meat from the pan, add the 1 Tbsp olive oil and saute 1/4 cup green onion, 1/4 cup celery, and 1/4 cup carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the 1/2 cup white wine.

Return the pork to the pan along with 1/2 cup cooked brown rice, 1/4 cup toasted pine nuts, 2 tsp dried oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, bake for 1 hour or until the squash is tender. Serve immediately.

Salad with Garlic-Parmesan Vinaigrette

To make garlic-Parmesan vinaigrette- combine 1/4 cup grated Parmesan cheese, 3 Tbsp extra-virgin olive oil, 2 Tbsp white vinegar, 1 Tbsp lemon juice, 1 tsp Dijon mustard, and 1 garlic clove, minced. Add salt and ground pepper to taste. Add water to thin dressing if necessary.

Rinse salad greens and roughy chop into bite-sized pieces. Dress salad with garlic-Parmesan dressing, and add additional garnishes, such as pine nuts and feta cheese, as desired.

Kale & Apple Salad with Honey-Lemon Dressing

To make dressing combine 4 Tbsp lemon juice, 2 Tbsp extra virgin olive oil, 1 Tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper.

Chop apples into bit sized pieces, then add to a bed of kale that has been chopped and massaged. Pour dressing and serve.

Eggplant & Pepper Stirfry with Honey-Ginger Sauce

Dice 1-2 small eggplant, 1 sweet pepper, and 1 poblano pepper. Finely chop 3-4 green onions. 

To make honey-ginger sauce: combine 1/4 cup honey, 2 Tbsp soy sauce, 1 tsp sriracha, 1 Tbsp ginger, finely chopped, and 1 clove garlic, minced. Set aside.

In a large wok heat 2 Tbsp of oil over high heat. Cook eggplant, peppers, and green onions until tender, about 5-7 minutes, stirring frequently. Add 1/2 cup cooked shrimp, with the tails removed, and the honey-ginger sauce. Cook another 2 to 5 minutes until shrimp is heated. Serve over a bed of rice and garnish with chopped cilantro and sesame seeds.

Borscht (Beet Soup)

Dice 1/2 cup diced green onions, and 1/2 cup diced carrot. 1/2 cup finely chopped celery greens. Dice 2 large potatoes and 1 lb of beets. 

Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1/2 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.

Chop one small head of cabbage, or 1/2 a large head, about 1-2 cups. Dice 1 lb tomatoes. 

Add diced tomatoes, potatoes, and beets to the soup. Add 1-2 tsp salt and 2 bay leaves. 

Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, then reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. (Optional: lightly beat 2 eggs and add to soup.) Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.