Apple Hand Pies

CSA Produce: Apples
Makes about 16

PIE CRUST
2 1/2 c. all-purpose unbleached flour
2 tbsp. sugar
1 tsp. sea salt
2 sticks unsalted butter, very cold
1 c. water with ice
APPLE FILLING
1 1/2 Granny Smith apples
2 McIntosh apples
1 tsp. lemon juice
1/4 c. sugar
1 tbsp. all-purpose flour
1/8 tsp. sea salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
TOPPING
1 egg, beaten lightly
Turbinado
1. PIE CRUST. Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
4. Gather dough together. Cut in half, wrap disks in plastic wrap, and place in fridge for 30 minutes to chill. Warm dough is not your friend.
5. APPLE FILLING: Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
6. Preheat oven to 375°. Roll dough out on a well floured surface (about 1/8″ thick). Using a 4 1/4″ biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment or silpat lined baking sheet.
7. Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4″ clearing space around the edge. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint with egg wash. Sprinkle with turbinado. Repeat.
8. Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.

Stuffed Patty Pan Squash

CSA Produce: Squash
Healthy
Serves 4

Extra virgin olive oil
4-6 patty pan squash
1/2 lb ground pastured pork sausage
2 yellow bell peppers, chopped
1/2 large onion, chopped
1 1/2 cups black rice, cooked
1/4 cup Panko bread crumbs
3/4 cup ricotta cheese
Salt and pepper to taste
Marinara for topping (optional)

Preheat the oven to 400 degrees F. Grease a 9 x 13 in baking dish lightly with olive oil.

The recipe will fill 6 small squash or 4 larger squash. Wash the squash. Slice off the tops, and using a spoon, gently scoop out the insides. Don't scoop all the way through the bottom. You want to create a cup to hold the filling. Chop up the squash you scooped out and set it aside.

Lightly coat the squash cups in olive oil and pierce with a fork in a few spots. Bake the squash for about 15 minutes, until they begin to soften. Remove from the oven and set aside.

In a skillet, brown the sausage on medium heat. When it is about half way done, add the bell peppers, onion and the chopped squash you scooped out. Cook until the sausage is no longer pink.

Stir the rice, bread crumbs and ricotta into the sausage. Add salt and pepper to taste.

Once the filling is cool enough to handle, divide it evenly into each squash. Pile it high and press gently with a spoon so that it is compact.

Tomato Basil Soup

CSA Produce: Tomatoes, Onion, Basil
Quick, Healthy, Vegeatrian
Serves 4

Ingredients:

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes (add the tomatoes you got in your CSA bucket)

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes. 

Veggie Salad

CSA Produce: Summer Squash, Onion, Cucumbers, Peppers
Healthy, Quick, Vegetarian
Serves 4

Ingredients

• 2 cups canned peas (rinsed and drained)
• 1 red pepper
• 1 white onion
• 1 cucumber
• 1 handful of fresh parsley
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon mustard
• Dash of salt and pepper

Instructions

Finely chop the onion, red pepper, zucchini, parsley, and cucumber into pieces large enough to poke with a fork but not that much bigger than the pea itself.