Your CSA This Week!
Honey-Roasted Bosc Pears
2 tablespoons unsalted butter, melted
5 firm-ripe Bosc pears, halved lengthwise (leave stems intact), and cored
3 tablespoons balsamic vinegar
⅔ cup honey
Freshly ground black pepper
2 ½ cups low-fat ice cream
Preheat oven to 400°. Pour butter into a large baking pan. Tilt pan to coat with the butter. Arrange pears in one layer, cut sides down. Roast 20-25 minutes or until tender when pierced with a knife.
Combine vinegar and honey. Spoon mixture over pears, and bake 5 minutes more. Arrange pear halves on each of 10 dessert plates. Spoon pan juices over top, add pepper and 1/4 cup ice cream; serve.
Sweet Mashed Turnips
Kosher salt, to taste
1 pound turnips, peeled and diced large
2 to 3 tablespoons butter
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Add peeled, diced turnips to boiling water and cook 20-30 minutes or until fork tender.
Drain the turnips and place them back into the pot. Add the butter, sugar, and pepper, and season with salt to taste.
Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
Serve hot and enjoy.
Easy Apple Crisp
Old fashioned rolled oats
Light brown sugar
Granny Smith apples
Adjust oven rack and preheat oven. Butter baking dish.
In a mixing bowl whisk together 1/2 cup flour, oats, 1/2 cup brown sugar, baking powder, 1/4 tsp cinnamon and 1/4 tsp salt.
Rub butter into dry mixture with fingertips until it comes together into small crumbles. Refrigerate.
In a bowl whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt.
Toss apples with butter mixture in a bowl then pour into prepared baking dish.
Sprinkle with crumble apple crisp topping.
Bake in preheated oven until top is golden brown and apples are tender.
Let cool slightly before serving.
Purple Top Turnip and Apple Slaw
2 lg. purple top turnips
1 med. apple any variety
1/3 c raw dried pumpkin seed
1/3 c olive oil
1 T cider vinegar
1 T lemon juice
1 tsp dijon mustard
1 T honey or maple syrup
1 tsp chopped thyme
salt and pepper to taste
Peel turnips and slice into 1/4 inch slices. Stack slices on top of each other cut as thin as you can into matchsticks. Repeat with unpeeled apple.
Place in a large bowl, and squeeze 1/2 lemon juice over apple so they don't turn brown.
Combine remaining ingredients( except pumpkin seeds ) in a glass jar with a tight fitting lid. Shake until combined.
Important tip for freshness: When you bring a bunch of radishes home, the first thing you should do is clip the greens from the roots. Otherwise, the leaves will pull moisture from the radishes, and they won’t stay fresh for long. If you’re not using the greens right away, wrap them up and store them in the crisper drawer of your fridge.
Radish Greens Pesto
1/2 cup pine nuts or pepitas
1 small garlic clove
1/4 teaspoon sea salt
Freshly ground black pepper
2 tablespoons lemon juice
1 cup radish greens
1 cup basil
1/4 to 1/3 cup extra-virgin olive oil, more if desired
1/4 cup Parmesan cheese, optional
In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.
Add the radish greens and basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.
Spaghetti Squash Alfredo with Pancetta and Peas
1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
Roasted Pumpkin with Shallots and Sage
1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
3 tablespoons olive oil
1/4 cup fresh sage leaves
Coarse salt and ground pepper
Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Grandma's Heirloom Tomato Salad
1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds
1 small sweet onion, sliced
1 tablespoon kosher salt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
Freshly cracked black pepper
1 pound heirloom tomatoes, cut into wedges
Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash, prosciutto and the cooled leeks. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
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