Your CSA This Week!
Mulled Cider (Wassail)
Fun Fact...In Old England, Wassail was a beverage of hot mulled cider, drunk traditionally as an integral part of wassailing, a Medieval Christmastide ritual intended to ensure a good cider apple harvest the following year. Today Wassail is most commonly made with apple cider or apple juice, wine (aka ‘Glogg’) or ale.
1 gallon apple cider
1 tablespoon whole cloves
3 cinnamon sticks
4 orange slices
½ cup fresh or frozen cranberries
Combine all of the ingredients in a large pot and bring to a boil. Reduce the heat to low; simmer for 20 minutes. Ladle into mugs and serve warm. If you want to strain off bits of spices and fruit that are floating in the cider, you can pour the liquid through a fine mesh sieve or cheesecloth before serving.
Slow Cooker Instructions: Place all of the ingredients in the slow cooker. Cover and cook on LOW for about 4 hours.
Alcohol: If you prefer an adult beverage, you can spike individual glasses with alcohol or add the alcohol of your choice to the pot. Just make sure that you stir in the alcohol at the end of the cooking time so that you don't cook off the alcohol. Good mix-ins for mulled cider include bourbon, rum, brandy, Calvados (an apple brandy), or even whiskey.
Baked Spaghetti Squash
1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
½ cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into ½-inch cubes (optional)
Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
Sauteed Brussels Sprouts Tops
4 cups brussels sprouts leaves, from about 4 large stalks
2 whole garlic cloves, sliced
2 tablespoons olive oil
1 pinch red pepper flakes
1 pinch salt and pepper
Prepare brussels sprouts greens: First cut leaves from the brussels sprouts stalk, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge the leaves for a few minutes, stirring or moving them around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
Cut leaves and chop garlic: When greens are dry, remove stiff stems and slice into thin strips. Finely chop the garlic cloves.
Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 3-5 minutes. Remove to a plate and serve immediately.
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
½ cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
1 small head green cabbage about 2 1/2 pounds
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional
Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.
Parmesan Crusted Purple Cauliflower
Preheat oven to 400°F. Line a sheet tray with parchment paper or a silicone baking mat.
Slice cauliflower lengthwise through the core into four 1-inch-thick steaks/planks. You want a large flat surface area on each piece for the crust to adhere to.
Brush flat cauliflower sides with olive oil and place on the prepared baking sheet, keeping space between each piece to prevent steaming. Sprinkle with half of the cheese and pepper and press down lightly.
Bake for 15 minutes until crust is golden and flip over. Top with remaining cheese, season with pepper and return to oven for another 15 minutes or until cheese is deep golden brown.
Serve with pine nuts and finely chopped parsley.
Healthy and Delicious Southern Turnip Greens
1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
Chicory Salad with Walnuts and Parmesan
1/2 cup coarsely chopped walnuts
1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory, or other leafy green
1/4 cup shaved Parmesan
In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan4