Summer Squash and Corn Chowder

CSA Produce: Summer Squash, Onion, Herbs

Healthy

Serves 4

Ingredients

• 2 slices applewood-smoked bacon (I used thick, center cut, lower sodium bacon)
• 3/4 cup sliced green onions, divided
• 1/4 cup chopped celery
• 1 pound yellow summer squash, chopped
• 1 pound frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4 cups 1% low-fat milk, divided
• 1 teaspoon chopped, fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
• 
  

Directions

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup green onions, celery, and squash to drippings in pan; saute for 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender; process util smooth. Add remaining 1 1/4 cups milk, thyme, and 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1/2 cups soup int o each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Summer Squash Quesadillas

CSA Produce: Summer Squash, Onion, Tomatoes, Herbs

Healthy, Quick, Vegetarian

Serves 4

 

Ingredients:  

3 tablespoons olive oil

1 cup chopped sweet onion

2 garlic cloves, minced

1 pound zucchini, halved and quartered

1/4 teaspoon salt

1/8 teaspoon ground coriander

1/8 teaspoon ground cumin

4 medium flour tortillas

Olive oil nonstick cooking spray

8 oz. Monterey jack cheese, shredded

2 tablespoons fresh cilantro, chopped

1/4 cup salsa for serving (optional)

Directions:

Heat olive oil in a large skillet.  Add onion and cook until slightly tender, about 6-7 minutes.  Stir in garlic until fragrant, about 30 seconds.  Add in zucchini, salt, coriander and cumin and cook for an additional tender about 7-8 minutes.  

Remove from heat and drain any liquid.  Place zucchini mixture in medium bowl.  Wipe skillet clean.  Lightly spray flour tortillas with nonstick cooking spray.  Place one tortilla in skillet.  Top with half the cheese and half the zucchini mixture.  Sprinkle with 1 tablespoon cilantro.  Top with additional flour tortilla. 

Cook over medium heat for about 5 minutes.  Carefully flip and continue to cook for an additional 4-5 minutes until golden brown and cheese has melted.

Let cool slightly and cut into wedges.  Serve with a fresh salad and salsa. 

Swiss Chard & Sun-Dried Tomato Skillet Mac

CSA Produce: Swiss Chard/Kale, Onion

Vegetarian

Serves 6-8

Ingredients:

1 bunch Swiss Chard, washed
2 T butter
2 T extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 T all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese

Directions:

Bring a large pot of water to boil. Throw in about a tablespoon of salt, then add the pasta. Cook until al dente, according to package directions. Reserve a cup of pasta water before draining. Set pasta aside.
Preheat your oven broiler.
Meanwhile, separate chard spines from the leaves, chop both, but keep them separated. In a large oven-proof skillet heat olive oil and butter over medium heat. Add chopped chard stems and onions. Cook, stirring occasionally for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.
Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Stir in flour and cook another minute. Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick. Mixture should be rather thick, but still saucy. Not watery.
Sprinkle Parmesan cheese over the pasta and place skillet under the preheated broiler for about 5 minutes or until it starts to brown slightly. Remove from the oven and serve. We enjoyed it with a big green salad.

Notes:
You could definitely use kale or any other kind of greens in place of the Swiss chard. Because you probably won't be using the stems of other types of greens, I'd use two bundles to compensate for the lack of bulk the stems provided.

Sweet Potato and Kale Bites

 CSA Produce: Kale, Onion

Healthy, Vegetarian

Serves 4-5 (as an appetizer)

Ingredients

• 4 medium sweet potatoes, peeled & cubed
• 2 tablespoons milk
• 4 cups kale, chopped
• 1 clove garlic, minced
• 1/4 yellow onion, chopped
• 1/4 teaspoon red pepper flakes
• 1 tablespoon extra virgin olive oil
• 1/2 cup black beans, drained & rinsed
• salt & pepper
• ground flax seed for topping

Instructions

1. Bring a large pot of water to a boil. Boil cubed potatoes for about 15 minutes until fork tender.
2. Drain potatoes and mash them in a large bowl with milk.
3. Heat a medium skillet over medium-high heat.
4. Add olive oil, garlic, onion and red pepper and saute for about 1 minute.
5. Add kale and saute until wilted.
6. Once kale is wilted, add to the bowl with sweet potatoes.
7. Season liberally with salt & pepper to taste.
8. Fold in black beans until incorporated.
9. Preheat oven to 450 degrees.
10. Grease a mini muffin pan.
11. Scoop potato mixture into a mini muffin tray until filled to the top.
12. Sprinkle tops with ground flax seed.
13. Bake for 20-25 minutes, turn oven to hi-broil and broil for an additional 5 minutes until tops are golden and crunchy.
14. Remove from oven and let cool for 10 minutes.
15. Carefully remove from muffin tin with the help of a spoon or knife. Bites will be soft but should retain enough structure to stay in mini muffin form.

Tzatziki Sauce

CSA Produce: Cucumber
Healthy, Vegetarian, Quick
Serves 5-6



Ingredients:
1 8 oz container of Greek Yogurt, (You can use regular too)
1 med cucumber
2 tbsp olive oil
Juice from 1/2 to 1 lemon, (As you like it)
1 tsp dill, chopped fine
2 cloves of garlic, minced
salt to taste
If you don’t have Greek Yoghurt, plain will do, but find Greek if you can; it is richer, tangier and thicker, all of which are good things when it comes to Tzatziki.
Line a colander or strainer with paper towel and drain the yogurt for 15 to 30 minutes; this is critical in avoiding a runny final product.
Peel, seed and grate cucumber. We used Armenian from our garden, which have wonderful taste and nice, firm flesh. Any decent cuke will do, but make sure it is nice and firm!
Combine everything and mix well by hand, as blending or processing will make your yogurt break down.
Place in a non-reactive bowl, cover, and refrigerate for 1 to 2 hours.

Cucumber Caprese

CSA Produce: Cucumbers, Tomatoes, Basil
Healthy, Quick, Vegetarian
Serves 4

Ingredients:

1 cup grape or cherry tomatoes
1 large cucumber, chopped
1 cup basil
1 cup mozzarella pearls
3 Tbsp balsamic vinegar
1 Tbsp olive oil
Pepper and salt, to taste

Directions:

Chop the cucumber and shred the basil, add to a medium sized bowl. Add the tomatoes and the mozzarella pearls. Mix in the balsamic vinegar, pepper and salt. Drizzle with the olive oil and chill before serving.

Salsa

Ingredients:

CSA Produce: Tomatoes, Onions, Peppers, Cilantro

Healthy, Quick, Vegetarian

Serves 6

Ingredients:

5 tomatos

1 (14.5 oz) can petite diced tomatoes with green chilis, undrained

2 green onions

3 Tbsp yellow onion or red onion

2 serrano peppers, stems removed (use less or omit if you don't like spicy foods)

1/3 cup fresh cilantro (about a handful)

1 clove garlic

Juice of 1 lime

1/2 tsp chili powder

1/4 tsp ground cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

Potato and Goat Cheese with Chard

CSA Produce: Potaotes, Chard or Kale, Herbs
Vegetarian, Healthy

Ingredients

• 1 tbs. olive oil
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 2 large potatoes, diced into small cubes
• 2 cups fresh kale or chard
• 1/2 cup mushrooms, roughly chopped
• splash white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• salt and pepper to taste
• 1/2 cup goat cheese, crumbled

Instructions

1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the olive oil on medium high heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds.
3. Add the potatoes, mushrooms, and chard or kale and toss to combine. Cook for about 5 minutes. Add the white wine, thyme, rosemary, and salt and pepper to taste. Cook for an additional 2-3 minutes.
4. Pour the potato mixture into a baking dish and bake for about 30 minutes or until the potatoes are tender. During the last 5 minutes of cooking, sprinkle the goat cheese evenly over the top of the potatoes.

CSA Produce: Kale
Helathy, Quick, Vegetarian
Serves 2-3

Ingredients:
6-8 cups of kale, pulled apart in bite-sized pieces
2 cups of baby spinach
1 large ruby grapefruit, peeled + sectioned
4 oz gruyere cheese, cut into 1-inch dice
1 1/2 cups of blueberries
1/4 tsp salt
1/2 tsp cracked black pepper
1/4 cup (or less) olive oil to dress

Directions:
Toss and serve!

Braised Turnips with Mustard

CSA Produce: Turnips
Healthy, Quick, Vegetarian
Serves 2

Ingredients:

1 Tbsp olive oil

1 lb turnips, small ones quartered and large ones cut into eighths

salt and pepper

1/2 cup vegetable stock

2 Tbsp whole grain mustard

1 tsp arrowroot powder (or cornstarch)

Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender. Remove turnips, leaving liquid in the pan, and set aside. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips. Serves 2.

Chard Pasta

CSA Produce: Swiss Chard
Healthy, Quick, Vegetarian
Serves 4


Ingredients:

Half box Quinoa Linguine
5-6 cloves of garlic cut into thin slices
3-4 pieces of red chard chopped into small pieces
3-4 tbs extra virgin olive oil
2-3 tbs dry white wine
Zest of half a lemon
Salt and pepper to taste
Grated Parmesan to top with

Directions:
Cook quinoa linguine for 9 minutes or according to instructions on the box. While pasta is boiling, add olive oil to a medium pan and add garlic. Saute over medium heat or until garlic becomes very fragrant and even starts to brown a little. Add the red chard and white wine and cover and cook over medium heat until chard is soft (about 10-15 minutes). Add lemon zest and salt and pepper to taste and toss in the pan. Drain pasta and add pasta to pan with the chard and garlic. Toss together, remove from heat. Transfer to a bowl, grate a little more lemon zest on top and top with grated parmesan.

Garlic Parmesan Green Beans

CSA Produce: Beans 
Healthy, Quick, Vegetarian
Serves 4


1 lb. fresh green beans, stems removed
2 tbsp. unsalted butter
2 cloves garlic, minced
1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1 tbsp. freshly grated parmesan cheese

Directions

Steam green beans until slightly tender, about 6-8 minutes.
Melt butter over medium heat in a large skillet. Add garlic and cook 1-2 minutes. Transfer steamed green beans to the melted butter and garlic. Toss to coat green beans evenly and continue to sautee for approximately 5 minutes over medium heat. Season with salt and pepper to taste. Remove from heat and sprinkle grated parmesan. Toss once again until parmesan is melted, approximately 1 minute.

Sauteed Kale and Mushroom Baguette

CSA Produce: Kale
Healthy, Quick, Vegetarian
Serves 4



INGREDIENTS
4 cups kale, chopped
6 - 8 large Shiitake mushrooms, sliced
1 garlic clove, peeled and finely chopped
2 tbsp olive oil + extra for brushing on bread
1/4 tsp kosher salt (or too taste)
fresh ground pepper
1 tbsp lemon juice
1/4 cup or more of grated pecorino cheese
2 tbsp pine nuts
fresh baguette, sliced

DIRECTIONS

Gently submerge the kale into a bowl of cold water to remove any dirt, and then dry with a towel. Remove the kale stalks with a knife, and discard. To slice the kale, roll each leaf as if you were rolling sushi. Cut vertically, 1/2 - 1 inch slices. Put in a bowl and set to the side.

Rub the Shiitake mushrooms with a damp paper towel to remove any dirt, or gently rinse them in a colander. Whichever method you prefer. Slice the mushrooms into 1/4 inch pieces.

Peel and finely chop the garlic.

In a wok, heat the garlic and olive oil. Once the garlic starts to heat up and sizzle, add the mushrooms. Fry on medium heat until they begin to soften, approximately 3 minutes.

Add the chopped kale, salt, pepper and stir. You want to cover the kale with the oil in the pan. Place a lid on the wok, and cook for 3 minutes, or until the kale has become soft. Remove the lid and fry for an additional 2 minutes, slightly crisping the kale.

Add the lemon juice, pecorino, and pine nuts and combine. Remove from the heat.

Slice the baguette lengthwise, and then into halves. Brush each half with olive oil and then top with a generous serving of kale and mushrooms. Serve warm.

Coriander Planked Salmon with Cilantro Lime Sauce

CSA Produce: Cilantro

Healthy

Serves 4

 

 

Ingredients

• 2 12″ cedar planks (for grilling)
• 2 tbsp coriander seeds
• Cilantro-Yogurt Sauce
• 1 cup plain fat-free yogurt
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp grated lemon zest (~1/2 a lemon)
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• Plank-Grilled Salmon
• 1 1/2 tbsp coriander seeds
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 6 skin-on salmon fillets (~6 oz each)
• Cilantro sprigs (for garnish)

Instructions

Advance Prep:

1. About 1 hour before you’re ready to fire up the grill, place the cedar planks in a large pan of water to soak.
2. In a small skillet set over medium-high heat, toast the coriander seeds for 1-2 minutes, or until fragrant. Let cool for a few minutes, then grind finely using a spice grinder or mortar and pestle.

Prepare the Sauce:

1. In a small bowl, whisk together 1 tsp of the ground coriander with yogurt, tahini, lemon juice, garlic and lemon zest until smooth. Stir in cilantro, then season to taste with salt and pepper. Cover tightly with plastic wrap and refrigerate until ready to serve.

Marinate the Salmon:

1. In a small bowl, whisk together honey, lemon juice, garlic, olive oil, paprika and remaining ground coriander. Arrange the salmon filets in a large glass baking dish, and pour the honey sauce overtop. Cover tightly with plastic wrap and transfer to the refrigerator to marinate for at least 15 minutes (but no more than 1 hour).

Grill the Salmon:

1. Preheat grill to medium-high heat. Arrange the salmon filets skin-side down on the soaked planks, spacing them at least 1″ apart. Pour the remaining marinade in the dish into a small bowl and reserve.
2. Transfer the planks to the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork, brushing with reserved marinade about halfway through.
3. To serve, plate the individual salmon filets, then top each one off with a generous spoonful of sauce and garnish with a sprig of cilantro.

CSA Produce: Zucchini
Helathy, Quick, Vegetarian
Serves 4 (as a side dish)


Ingredients:

3 T. olive oil
2 large shallots, finely chopped
2-3 large green Zucchini, sliced into 1/4″ rounds
1/2 c. freshly grated Parmesan cheese
Kosher salt & pepper

Directions:
1. Heat the olive oil in a 12″ skillet over medium-low heat. Add the shallots and cook on low until they are soft and translucent. About 5 minutes.
2. Add the zucchini rounds and saute, turning occasionally, until cooked through, but not wilted. About 12-15 minutes. Add a pinch or two of Kosher salt and a few cranks of black pepper while they cook, tasting for seasonings.
3. One the Zucchini is tender enough to be easily speared with a fork, sprinkle the Parmesan over the zucchini and quickly toss it with the rounds so that it is evenly distributed. Remove from heat and serve hot.

Kale Salad

CSA Produce: Kale, Onion, Pepper, Carrots, Cucumber
Healthy, Vegetarian, Quick
Serves:4

Ingredients:

• 1/2 large head of kale (about 4-6 cups)
• 1 cup finely chopped red onion
• 1/2 red bell pepper
• 1/2-3/4 cup chopped carrot (2 small carrots)
• 1 English cucumber (2 cups chopped halves)
• 1 avocado, chopped
• 1 & 1/4 cup chopped grape tomatoes (or other variety)
• 1/2 cup mixed raisins and Goji berries
• 1/4 cup hemp seed
• 1/3 cup chopped walnuts 
• Dressing:
• 1/4 cup Tahini
• 2 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast or a bit more, to taste
• 2-4 tbsp Extra virgin olive oil, to taste
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed

Directions:
1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

Directions:
1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.
4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.