CSA Week 13 Recipes

We have put together some great recipes from this weeks share. The cantaloupe sorbet is a wonderful cool treat for summer, and it doesn't have as much sugar as other deserts. The stir fry includes many of the vegetables from the share, and taste wonderful and fresh. We hope you are enjoying eating through the seasons with us us much as we are!


 Celery TabboulehRoasted Buffy Squash and Eggplant with Sage PestoCantaloupe sorbetGrilled Butterfly Chicken with Mint SauceGreen Bean and Cabbage Stirfry

Mixed tomatoes

 1 pint 

Purple peppers

    2 peppers

Asian eggplant

  1 eggplant   

Red onions

1 onion    1 onion

Buffy winter squash

   2 squash 


   1 canataloupe  


 1/4 cup  1 sprig 1/2 cup 


 1 bunch   


 1 bunch    

Green beans

    1 pint 


     1 large head

Celery greens

 1 bunch, about 2 cups    

Pasture- raised chicken

   1 whole chicken 


 2 cloves1 clove   3 cloves

Lemons, 2 lemons

 2 lemons    

Olive Oil

 1/4 cup  1/4 cup + 1 tbsp 1/4 cup  

Canola oil

    3 tbsp

White wine vinegar

   2 tbsp1 tbsp

Soy sauce, 1/4 cup

    1/4 cup

 Sugar, 1 tsp

   1 tbsp 1 tbsp 

Pasta, 1/2 lb (1/2 standard package)

   1/2 lb  

 Barley, 1 cup

 1 cup    

Ginger root, 1 -2 tbsp

    1 -2 tbsp

Chicken stock, 1 cup

    1 cup 


   2 tbsp 

Garlic powder- 1 tsp

   1 tsp 


   2 tbsp 


  1/2 tsp   



Celery Tabboulah

celery-tabboulahCook 1 cup of dry barley, or another grain such as cracked wheat or quinoa. Add barley to a pot of boiling water and cook until softened, about 15 minutes. Drain barley, add to a large bowl, and allow to cool. Finely chop 1 bunch of celery (about 2 cups) and add to barley. Finely chop 1 red onion, 1/4th bunch of mint (about 1/4 cup), and 2 cloves of garlic, then add to the mix. Finely chop 1 pint of cherry tomatoes and add to the mix. Add the juice of 2 lemons (about 1/4 cup lemon juice), 1/4 cup of olive oil, 1 tsp of salt, and 1/2 tsp of ground black pepper.  






Roasted Buffy Squash and Eggplant with Sage Pesto 


To make pesto- remove all leaves from 1 bunch of basil and 1 bunch of sage (set aside about 2 tbsp of sage leaves) and add to blender. Add 1 clove of crushed garlic, 1/2 tsp of salt, 1/4 tsp of crushed black pepper, and 1/4 cup of olive oil. Blend until smooth.
Preheat oven to 400 degrees F. Wash the buffy squash, then microwave for one minute. Peel the squash by first slicing off the base of the squash to provide a flat surface, then slicing off the top. Slice along the perimeter from top to bottom until the skin is removed.  Slice eggplant into 1/2 inch cubes. Coat squash and eggplant with 1 tbsp of olive oil and 2 tbsp of finely chopped sage. Add to baking dish and cook for 25-30 minutes. 
Cook 1/2 lb (1/2 of standard package) of pasta according to package instructions.  
To serve- mix pesto with pasta and top with roasted squash and eggplant. 




Cantaloupe Sorbet


Remove rind from cantaloupe and chop cantaloupe into 1/2 inch pieces. Add to a freezer bag and freeze for several hours to several days. Dissolve 2 tbsp of sugar into 1/4 cup of boiling water, either on stovetop or in microwave. Set syrup in refrigerator to cool. Remove cantaloupe from freezer and add to blender. First blend with pulses, then add the ~1/4 cup of syrup and blend until smooth. To improve the texture transfer the cantaloupe mixture to a large bowl and beat with an electric mixer until fluffy. Eat immediately, or return to freezer and freeze until firm. Sorbet can be prepared 3 days ahead. 





Grilled Butterfly Chicken with Mint Sauce


Spice rub- 2 tbsp paprika, 2 tbsp white sugar, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper.

Preheat grill with charcoal or gas. Create a hotter zone with more charcoal for the beginning of cooking, then a cooler zone with less charcoal for finishing the bird. Spachcock, or butterfly the thawed whole chicken by using kitchen shears to cut along the backbone beginning at the rear with the chicken breast down. Remove the backbone by cutting along both sides, and set the backbone aside to be used in stock later. This technique allows the whole bird to lie flat on the grill which reduces cooking time. Cover the bird with the dry spice rub on all surfaces. Place the chicken on the grill with the breasts facing up. Cook over high heat for severals minutes, then slide the bird to the cooler zone and cook covered for about 45 minutes, or until the internal temperature is 165 degrees F. 

To prepare mint sauce- very finely chop mint leaves and add to a small mixing bowl. Add 2 tbsp of white wine vinegar, and 2 tbsp of boiling water with 1 tbsp of sugar dissolved. Mix ingredients thoroughly and serve with grilled chicken. 






Cabbage and Green Bean Stirfry


Dice 1 red onion and saute in a preheated wok with 3 tbsp of canola oil. After several minutes add 3 cloves of crushed and diced garlic and 2 sliced or diced purple peppers. Add 1/4 cup of soy sauce and 1 tbsp of diced ginger root. Cook for several minutes.

Thinly slice 1 large head of cabbage and remove the stems from 1 pint of green beans. Slice green beans into halves. Add sliced cabbage and green beans to wok and 1 cup of chicken stock. Cook uncovered for 10-15 minutes, or until beans and cabbage become tender. Add 1 tbsp of white wine vinegar. Remove from heat and serve.