CSA Week 14 Recipes

This week’s recipes have abundance of diversity, and samples vegetables from a  wide range of plant families such as Solanaceae- tomatoes, peppers, Cucurbitaceae- squash, Laminaceae- basil, oregano, Amaranthaceae- beets, sorrel, and more. By eating from a variety of plant families you’re able to consume a wide range of phytonutrients which are specific to each family. 

csa-week-14-share

 Roasted Butternut Squash with Hot Italian SausageHeirloom Tomato, Basil, and Mozarella SaladSauteed Beets and Sorrel Greens with Pistachios and Feta Cheese Oregano and Pistachio Pesto over Farro Creole Okra 

Roma tomatoes

   
  3 tomatoes

Heirloom tomatoes

  1-2 heirlooms   

Basil

 1/2 bunch    

White onions

    3 onions

Butternut squash

 1 squash    

Green bell pepper

     1 pepper

Mixed okra

     1 bunch

Summer savory

 2 tbsp    1 tbsp

Sorrel greens

   1 bunch  

Beets

  1-2 beets   

Oregano

    1 bunch 

Celery greens

     1/2 bunch

Garlic

   1 clove 1 clove 2 cloves

Lemon

    2 tbsp, or 1 lemon 

Olive Oil

2 tbsp3 tbsp 2 tbsp1/2 cup 3 tbsp

Honey or brown sugar

 2 tbsp     

Rice, 1 cup

     1 cup

Farro or another grain, 1 cup

    1 cup 

Pistachios

   2 tbsp1/2 cup  

Feta cheese

   2 tbsp  

Mozarella cheese

 1-2 oz   

Cayenne pepper

     1 tsp

Salt- 

 1/2 tsp 1/2 tsp1/2 tsp 1/2 tsp 1/2 tsp

Pepper

 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp1/2 tsp 

 

Recipes

Roasted Butternut Squash with Hot Italian Sausage

roasted-butternut-squash-and-sausagePreheat oven to 375 degrees F. Using a fork or sharp knife poke several holes around the skin of the squash (to allow steam to escape), then microwave for 3 minutes to ease cutting later. Slice squash in half and scoop out seeds. Drizzle both halves of the flesh with 2 tbsp of olive oil (1 tbsp each half), 2 tbsp of honey, or brown sugar, and 1 tsp of salt. Finely chop 2 tbsp of summer savory and sprinkle 1 tbsp on each half. Form 1lb of Hot Italian Sausage into two balls, then place one ball into each half of the squash. Cook for 50-60 minutes, or until squash is easily pierced. 

 

 

 

 

  

Heirloom Tomato, Basil, and Mozarella Salad 

tomatoe-basil-salad

 
Cut heirloom tomatoes into 8 equal sections by cutting tomato in half, then half again, and in half once more. Cut mozarella cheese into 1/4th inch slivers. Arrange salad by alternating tomatoes with mozarella slices and basil leaves in a wheel pattern. Dress the salad with a simple balsamic vinaigrette- 1 tbsp of balsamic vinegar, 3 tbsp of olive oil, 1/2 tsp of salt, and pepper if desired, all whisked together, then poured over arranged salad. 
 
 
 

 

 

 

 Sauteed Beets and Sorrel Greens with Pistachios and Feta Cheese

sauteed-sorrel

Add 2 tbsp of olive oil to a large saute pan and bring to medium heat. Add 1 clove of crushed and diced garlic and saute for several minutes or until aromatic. Add 1-2 beets sliced into thin matchsticks and saute, with frequent stiring, for 10-15 minutes, or until beets are tender. Prepare 1-2 cups of sorrel greens by (optionally removing the leaf stems) and slicing into thin ribbons. Add sorrel greens to the saute pan with 1/4 cup of water. Cook for just a minute or two, until the greens wilt down. Remove from heat and dress the beets and greens with a simple balsamic dressing (1 tbsp of balsamic vinegar, 3 tbsp of olive oil, 1/2 tsp of salt, 1/4 tsp of pepper), as well as crumbled feta cheese and chopped or crushed pistachios.

 

 

 

 

Oregano and Pistachio Pesto over Farro 

oregano-pesto

Remove 1 bunch of oregano from the stems (about 1/2 cup) and add to a blender or food processor. Add 1/2 cup of roasted pistachios, 1 anchovy (or just 1 tsp of salt), 2 tbsp of lemon juice (about the juice of 1 lemon or 1/2 1 large lemon), and 1/4 tsp of ground black pepper. Blend ingredients, then stream 1/2 cup of olive oil into mixture and continue blending until mixture is consistent. Mix into a bed of cooked grains, such as farro, quinoa, or rice.  

 

  

 

 

Creole Okra

creole-okra

Dice 3 small white onions and add to a large saute pan with 3 tbsp of olive oil and saute over medium high heat for about 5 minutes. Crush and dice 2 cloves of garlic and add to saute pan. Slice green onion into strips and thinly slice okra cross-wise to create thin discs. Add both to the saute pan and stir for about 5 minutes. Dice 3 roma tomatoes and about 1/4 cup of celery greens with stems and add to the saute pan and cook for about 5 minutes. Add 1 tsp of salt, 1 tsp of cayenne pepper, 1/4 tsp of ground black pepper, 1 tsp of finely chopped summer savory, and 3 cups of water. Bring to a boil, then reduce the heat and allow to simmer for 45-60 minutes, or until okra is extremely tender. Add more water if all water has evaporated. Serve over a bed of rice.