2023 CSA Week 25 Recipes

stuffed peppers

To pre-roast peppers: preheat the oven to 350F degrees. Cut the tops off 4-5 large peppers and remove the seeds and membranes. Spread peppers on a rimmed baking sheet and add 1/4 inch of water. Cook peppers for 10-15 minutes, until tender, then set aside.

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 lb ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the 1/2 onion, chopped and 1 clove garlic, minced and 1/2 tsp chili powder, then cook about 5 minutes. Stir in 1/2 cup cooked rice, 1/2 cup shredded cheddar cheese, salt, and pepper. Then remove from heat.

Spoon the filling into the peppers. Place the peppers in a baking dish. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve immediately.

beet & broccoli frittata

Preheat oven to 425F. Skin and finely dice 1 bunch of beets, about 1 cup. Chop sprouting broccoli stems and sprouts into 1/2 inch cubes and cut greens into 1/2 inch ribbons. Dice 1/2 cup of onions. Shred 1 cup of cheddar cheese. Mince 1 clove of garlic. Crack and whisk 12 eggs, then add 3 Tbsp heavy cream, 1 cup shredded cheddar, and 2 tsp salt to the eggs. 

In a deep cast iron skillet, or other oven-safe skillet, add 2 Tbsp of cooking oil over medium heat. Add onion, garlic, diced beets and broccoli stems. Cook for 5-6 minutes, stirring frequently until vegetables become tender. Add broccoli sprouts and greens. Saute just until greens wilt, stirring frequently. Spread vegetables evenly along bottom of pan, remove the skillet from heat, then pour whisked egg mixture into skillet and stir to disperse evenly until eggs begin to set. 

Place skillet in preheated oven and cook for 20-30 minutes, or until eggs are set in the center. Remove from oven, allow to cool and serve with a dollop of sour cream if desired. 

tomato & garlic flatbread

To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.

Preheat oven to 425F. 

Form dough into 2-4 ovals and place on a greased baking sheet. Drizzle 2 Tbsp olive oil over flatbreads, then spread 4 cloves minced garlic, 1/2 tsp salt, and a pinch of pepper. Bake for 15 minutes. Remove from the oven and top with 2 cups diced tomatoes and a splash of balsamic vinegar.

roasted potatoes

Clean and chop potatoes into bite sized pieces. Toss with 3 Tbsp oil or animal fat, 2 Minced garlic cloves, salt and pepper.Spread out on a rimmed baking sheet. Roast in the oven for 30 min or until they brown.

Ceasar salad

To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp minced garlic, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.

To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.

Rinse and chop lettuce, then top with chopped carrots, croutons and dressing.