Summer Succotash

CSA Produce: Beans, Tomatoes, Corn, Peas
Healthy, Vegetarian
Serves 4

6 ounces fresh beans, shucked
4 ounces each, haricots, verts and wax beans
6 ounces sugar snap peas
3 garlic scapes, cut into 1 inch length
1/4 cup plus 2 tbsp extra virgin olive oil
3 tbsp champagne or white wine vinegar
2 ears of corn, husked
1/4 cup fresh tarragon, chopped
1 avocado
5 ounces grape tomatoes
Coarse salt and fresh ground pepper

1. Prepare an ice water bath.  Cook cranberry beans in a large pot of salted boiling water until just tender, 15-20 minutes. transfer to ice water bath.  Drain. Repeat with haricots, verts, wax beans and sugar snap peas, cooking together for 2 minutes.  Repeat with scapes, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
2. Whisk oil, vinegar and tarragon in a small bowl. Season with slat and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.
Recipe courtesy of Martha Stewart Living Magazine

Zucchini and Almond Pasta

CSA Produce: Zucchini, Tomatoes, Basil

Healthy, Quick, Vegetarian
Serves 8

Ingredients:

1 1/2 pounds zucchini (about 4 small ones), sliced very thinly
1 teaspoon salt
13.5 ounce box of whole grain rotini pasta
2 cups cherry tomatoes, sliced in half
1/2 cup kalamata olives, cut in half
1 1/2 ounces Parmesan cheese, thinly sliced with a peeler
1/2 cup slivered almonds, toasted and cooled (toast at 300˚ for about 10 minutes)
1/3 cup olive oil
3 tablespoons lemon juice
Freshly ground black pepper
1/4 teaspoon salt
3 large basil leaves, cut into thin strips

Directions:

1. Combine zucchini and 1 teaspoon of salt in a large colander set over a large bowl or in sink; let it sit for 20 minutes.
2. Cook the pasta according to the package instructions in salted water; drain and cool.
3. In a large bowl combine zucchini, cooled pasta, tomatoes, olives, cheese and almonds.
4. In a small bowl whisk together olive oil, lemon juice, black pepper and salt together. Toss with salad and adjust seasonings to taste. Garnish with the basil leaves and serve.

Raspberry Salsa

CSA Produce: Raspberries, Green Onion, Cilantro, Jalapeno

2 cups fresh red raspberries
3 green onions, chooped
1/2 jalapeno, diced
1 garlic clove
1/4 cup fresh cilantro
juice of 2 limes
1-2 tsp brown sugar

Mix all ingredients except raspberries, adding those at the end so they stay as whole as possible.  Chill at least an hour before serving.

Summer Bean Salad

CSA Produce: Beans, Tomatoes, Herbs
Healthy, Vegetarian, Quick
Serves 6-8

Ingredients:

½ lb green beans

4 medium sized tomatoes

Some good vinegar

Fresh herbs, chopped

Salt and pepper

Juice of ½ lemon or lime

Directions: 

Top and tail the beans. 

Cook them as you like. I steam them, Katrin boils them. The most important thing is to not overcook them. 

While the beans are cooking, cut the tomatoes into small wedges. I cut them into quarters and then I cut each quarter into thirds. Put them into a bowl with the juice and the seeds. 

Add a grinding of salt and pepper and mix. 

When the beans are done the way you like them, drain them and run cold water over them to cool them down and stop them cooking. Cut them into pieces about the same size as the tomato pieces. 

Add the beans to the tomatoes and dress with some good vinegar. Katrin had some tarragon vinegar that she had made. I used balsamic. 

Chop whatever herbs you have and add them. 

Squeeze the lemon or lime over, taste and adjust the seasonings.

NOTES:

You can add a splash of good olive oil. It makes a wonderful vinaigrette around the beans and tomatoes. 

The herbs here need to be fresh. I used tarragon, thyme, cilantro, parsley and a little bit of mint. The mint adds a fresh note.

Seared Scallops with Roasted Beets and Sauted Greens

CSA Produce:  Beets (and beet greens),
Healthy
Serves 4

Ingredients:
1 bunch beets (8 small or 4 large) with the greens
2 T olive oil, divided, plus more for scallops
2 T water
salt and pepper, as needed
2 T flat leaf parsley, minced
2 small shallots, minced
1 T tangerine zest
1 T lemon zest
4 t prepared horseradish, divided
1⁄2 c crème fraîche
1 t lemon juice
12 large "dry" sea scallops

Directions:
Roast the beets: Preheat oven to 450 degrees. Fill a large bowl with water. Cut the greens off each beet, leaving about 1-inch of stem. Put the greens into the bowl of water to wash them thoroughly. Remove them from the water and pat dry with paper towels. Place beets themselves on a baking sheet and drizzle 1 tablespoon olive oil and 2 tablespoons water over them. Season with salt and pepper. Cover each baking sheet with aluminum foil and roast beets until tender when pierced with a small knife, 30 to 45 minutes, depending on size. Remove from oven; let cool. Trim the root and stem ends of each beet, then rub the beets to remove skin. Cut beets into 1/2-inch-thick slices, crosswise. Then cut each slice each again lengthwise to form 1/2-inch batons. Move the beets to a medium-sized bowl and set aside.
Mix parsley, about half the minced shallot and citrus zest in small bowl for gremolata. Set aside.
Slice the clean, dry beet greens crosswise into 1/2-inch ribbons. Include the veins and most of the stems too.
Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the greens. Season with salt and pepper and cook, stirring often until just wilted, and still brightly colored, about 4 minutes. Remove from heat and stir in 2 teaspoons prepared horseradish. Set aside.
Prepare the scallops: Heat the barest slick of olive oil in a large non-stick or cast iron skillet set over medium-high heat until very hot but not quite smoking. Add the scallops in batches to avoid crowding. Cook the scallops undisturbed on one side about 3 minutes until a nice golden crust forms. Flip them over and cook an additional minute or two until they are barely translucent in the center.
Prepare the sauce: In a small skillet, combine the remaining minced shallot with the horseradish, crème fraîche and lemon juice and season with salt and pepper. Cook over low heat, stirring occasionally, just until the crème fraîche is melted, 1 to 2 minutes. Keep the sauce warm over low heat.
Finish the dish: Mound a small pile of the sauteed beets greens on each of 4 plates. Toss the beet batons with 1 tablespoon olive oil, a pinch of salt, and pepper and about half of the gremolata. Toss well. Mound the dressed beets attractively half on and half off the pile of beet greens. Top all of this with 3 or 4 scallops per plate. Sprinkle with the remaining gremolata and a drizzle of the warm horseradish cream. Serve immediately.
* this recipe may look a little daunting, but it is so good and really not that hard. 
Note: Creme Fraiche is a soured cream, if you can not find it in your local supermarket you can use sour cream or greek yogurt but make sure they are full fat.

Cucumber and Basil Spritzers

CSA Produce:  Cucumber, Basil
Quick, Healthy, Vegetarian
Serves 4


Ingredients: 

1 Cucumber

2 limes
1/2 cup water
1/3 cup of sugar (or sugar substitute)
8 Basil leaves
1 liter (32 ounces) club soda

Directions:

Peel and seed the cucumber. Add the cucumber and 1/4 cup water to the bowl of a food processor. Process until the cucumber is liquified.
Make lime simple syrup by combining stevia/sugar, lime zest, and remaining water in a small saucepan. Heat until sugar has melted. Chill until ready to serve. (The cucumber puree and simple syrup will keep for several days in the refrigerator)
To make the drink: place 2 basil leaves, juice from 1/2 a lime, and 1 Tbs of your simple syrup in the bottom of a glass. Use the back of a spoon to muddle the basil. Add 2 Tbs cucumber puree and top with 8 oz club soda. Stir gently to mix.
Sit back, Relax, and Enjoy!

Spice Rubbed beef Skewers with Chimichurri Sauce

CSA Produce: Basil, Parsley, Carrot, Tomatoes
Serves 4

Sauce-
1 cup fresh parsley
1/2 cup fresh basil
1/4 cup finely chopped white onion
1/4 cup finely chopped carrot
1 garlic clove
1/4 tsp coarse salt
6 Tbl extra virgin olive oil
2 Tbl rice vinegar

Rub-
1 1/2 tsp coarse salt
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp pepper

Steak-
2 lb. beef top sirloin steak (1 inch) cubed
1 Tbl extra virgin olive oil
24-36 cherry tomatoes

1. Pulse all sauce ingredients except oil and vinegar in food processor until finely chopped. With processor running, add 6 Tbls oil and vinegar in a steady stream unitl combined.  (Sauce can be made 1 day in advence)
2. Combine all rub ingredients in a small bowl.
3. Toss beef with 1 Tbl oil in medium bowl. sprinkle with rub, stirring to coat. refrigerate unitl ready to grill.
4. Heat grill. Thread beef onto 8 (8-10 inch) metel skewers alternately with tomatoes. grill, covered, over high heat 6-8 minutes for medium-rare, turning to brown all side. Serve with sauce.
Recipe courtesy of Cooking Pleasures Magazine

Summer Vegetable Gratin

CSA Produce: Tomatoes, Summer Squash, Zucchini

Healthy, VegetarianServes 6-8 (as a side)

Ingredients: 

6 Tablespoons olive oil

1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch slices

1 pound yellow squash, ends trimmed and sliced crosswise into 1/4-inch slices

2 teaspoons salt

1 1/2 pounds ripe tomatoes (3-4 large), sliced 1/4-inch thick

2 medium onions, halved lengthwise and sliced thin (about 3 cups)

3/4 teaspoon ground black pepper

2 medium garlic cloves, minced

1 Tablespoon minced fresh thyme leaves

1 large slice good-quality white sandwich bread, torn into quarters

2 ounces grated Parmesan cheese (about 1 cup)

2 medium shallots, minced (1/4 cup)

1/4 cup chopped fresh basil leaves

Directions:

Adjust the oven rack to the upper-middle position and heat the oven to 400 degrees.  Lightly oil a 9x13 inch baking dish and set aside.

Toss zucchini and squash slices with 1 teaspoon of salt in a large colander, and allow to drain about 45 minutes, or until they release 3 Tablespoons of liquid.  Arrange slices on a triple layer of paper towels or a dish towel, cover with a clean dish towel, and press firmly to remove as much moisture as possible.

As the squash and zucchini drain, line another dish towel with the tomatoes, and sprinkle with 1/2 teaspoon salt.  Allow to stand 30 minutes, then using a clean dish towel or paper towels, press firmly to dry the tomatoes.

Meanwhile, heat 1 Tablespoon of the oil in a 12-inch skillet over medium heat until shimmering.  Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring occasionally, until onions are softened and dark golden brown, about 20 minutes.  Set aside.

Combine the garlic, 3 Tablespoons of oil, 1/2 teaspoon pepper, and thyme in a small bowl.  Whisk to combine.  In a large bowl, toss the squash and zucchini with half the garlic-oil mixture.  Arrange in the baking dish, then top with an even layer of the onions.  Slightly overlap the tomato slices in a single layer over the onions, and drizzle with the remaining oil mixture.  Bake until the vegetables are softened and tomatoes are starting to brown around the edges, 40-45 minutes.

As the vegetables cook, pulse the bread in a food processor until finely ground (You should have about 1 cup of crumbs).  Combine the bread crumbs, Parmesan, 1 Tablespoon oil, and shallots in a medium bowl.

Remove the baking dish from the oven and increase the heat to 450.  Sprinkle the bread crumb mixture over the vegetables, and bake gratin until bubbling and lightly browned, 5-10 minutes.  Remove from oven and sprinkle with basil.  Allow to sit at room temperature 10 minutes before serving.

Crunchy Vietnamese Slaw with Pork

CSA Produce: Cabbage, Carrots, Basil, Mint
Healthy, Quick
Serves 4

1/4 cup Asian fish sauce
1/4 cup water
1/4 cup lime juice
1/4 cup sugar
1 tsp Asian chile-garlic paste
3 cups shredded Napa cabbage
3 cups shredded purple cabbage
3 cup grated carrots
1 cup torn fresh basil
1/2 cup chopped fresh mint
1 (12 oz.) pork tenderloin
1 tsp dark sesame oil
1/3 cup dry roasted peanuts, chopped

1 Whisk fish sauce, water, lime juice, sugar, and chile garlic paste in a small bowl until sugar has dissolved.
2. Toss cabbage, carrots, basil, mint, and half of the fish sauce mixture in a large bowl.
3. Heat grill.  Rub pork with oil. Grill, covered, over medium heat for 12 - 15 minutes or until internal temperature reaches 145 -150 degrees. Turning only once.
4. Remove pork, cover loosely with foil. Let stand 10 minutes. Thinly slice, cutting slices into strip. Serve pork over slaw. Drizzle with remaining fish sauce mixture, sprinkle with peanuts.
Recipe courtesy of Cooking Pleasures Magazine

Halibut Steaks with Cilantro and Mint

CSA Produce: Cilantro, Mint, Serrano Pepper
Healthy, Quick
Serves 4

1 cup fresh cilantro
1/2 cup fresh mint leaves
1 Serrano chile pepper, seeded
3 Tbl fresh lemon juice
1 Tbl water
1/2 tsp salt
4 (1 inch thick) Halibut steaks
1 lemon thinly sliced

1. Combine first 6 ingredients in a food processor, and pulse until smooth paste forms, stopping to scrape the sides.  Set aside.
2. Cut 4 (12x12 inch) pieces of heavy-duty aluminum foil.  Place 1 halibut steak in center of each; spread each steak with 1 Tbl of cilantro mixture. top steaks with lemon slices. Fold Fointo seal.
3. Place foil packets on a baking sheet, bake at 400 degrees for 15 minutes or until fish flakes easily with fork.

Herbed Deviled Eggs

CSA Produce: Eggs, Cilantro, Parsley, Chives
Healthy, Quick
About 4 servings

Ingrediants
8 large eggs
1/2 tsp salt and pepper, each
2 TBS fresh cilantro
2 TBS fresh flat leaf parsley
2 TBS fresh chives
1/4 cup light mayonnaise
1 tsp yellow mustard

Directions

1. In a saucepan, cover eggs with cold water and bring to a boil over high heat for one minute.

2. Remove from heat and cover for 12 minutes.

3. Cool eggs in an ice water bath for 5 minutes.

4. Remove shells, wash and cut eggs in half.

5. Remove egg yolks and put them in a small mixing bowl.

6. Set egg white halves aside.

7. Finely chop fresh herbs and add to mixing bowl.

8. Add in remaining ingredients.

9. Mix well.

10. Spoon or pipe a dollop of egg mixture into each egg white half and serve.

Baked Summer Squash and Tomatoes with Pesto

CSA Produce: Zucchini, Summer Squash, Tomatoes, Basil
Healthy, Vegetarian, Quick

Serves 4 (as a side dish)

Ingrediants:
1 large zucchini
1 large yellow summer squash
2 medium tomatoes (ripe)
1/3 cup basil pesto
1 cup gruyere - shredded
salt and pepper

Directions:
1. Pre-grease the bottom and sides of a 3 quart baking dish with oil, butter or pesto.  Slice the zucchini, yellow summer squash and tomatoes in 1/4" rounds.  Fill the baking dish in single layer, overlapping each row a little bit. Once the baking dish is full brush the tops of the vegetables with pesto. Sprinkle with a pinch of salt and pepper
2. Spread the gruyere evenly over the vegetables.
3. Bake at 375 degrees for 45 minutes or until the juices are bubbling at the edges and the cheese is a crisp golden brown.  Serve warm.