Cheesy Bacon Ranch Potato Soup

CSA Produce: Potatoes, Herbs, Onion
Serves 6


Ingredients:
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix

3 lbs Russet potatoes, peeled and diced into about 3/4-1" cubes (about 8 medium potatoes)
1 Tbsp extra virgin olive oil
3/4 cup diced yellow onion (about 1 small onion)
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth*
2 cups whole milk
1/4 cup all-purpose flour
6 oz. sharp cheddar cheese, divided (about 1 1/2 cups)
1 oz. finely grated Parmesan cheese (about 1/4 cup)
freshly ground black pepper to taste
10 slices bacon, cooked and chopped (or crumbled if you like it extra crispy)
3 green onions, chopped

Directions:
In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate. 
Heat olive oil a large cast iron dutch oven over medium high heat. Add onion and saute about 4 minutes until golden, add garlic and saute 1 more minute. Add chicken broth and diced potatoes and bring mixture just to a boil, then reduce heat to medium, cover pot and cook 15 - 20 minutes until potatoes are very tender. 
In a mixing bowl, whisk together 2 cups milk with 1/4 cup flour (whisk very well to break up flour) and pour mixture into soup. Increase temperature to medium high heat, and bring mixture just to a boil, stirring constantly (stirring constantly will help break down the potatoes a bit). Once mixture reaches a boil, reduce heat to low, add ranch dressing mixture from refrigerator, 1 cup (4 oz) grated Cheddar cheese, grated Parmesan cheese and season with black pepper to taste. Cook about 5 minutes, stirring frequently (note, if you want smaller potato chunks in the soup you can simply mash the soup with a potato masher to break them down a bit more). Serve warm, sprinkle each serving with remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions. 

*you can use low sodium chicken broth if you prefer, for this recipe I just used regular and didn't add any salt to the soup. If you use low sodium you may want to add additional salt to the soup.

Pumpking Chili

CSA Produce: Tomatoes, Peppers, Herbs, Pumpkin
Healthy
Makes 4-6 servings



1 pound lean ground beef
1 medium onion, chopped
1 green bell pepper, diced
1 (28 ounce) can diced tomatoes with juice
2 cups tomato juice
2 (15.25-ounce) can black beans, drained
1 (15 ounce) can pumpkin puree
2 tablespoon chili powder
2 teaspoon cumin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon pepper
hot sauce to taste


Directions:
In a medium saute pan, brown the ground beef; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes.
In a slow cooker, combine the diced tomatoes, tomato juice, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt, pepper and hot sauce. Stir to combine. Add in the cooked beef and stir.
Cook on low for 6-8 hours or on high for 4 hours. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.

Heirloom Tomato Sauce

CSA Produce: Tomatoes, Basil
Healthy, Vegetarian, Quick



Ingredients:
Extra virgin olive oil
Garlic
Fresh basil
A bunch of ripe (even a little overripe is okay) heirloom tomatoes
Salt and pepper
*** The more tomatoes you have, the more of the other ingredients you will need.  Be generous, eyeball it, and don't worry, it will come out great!


Directions
1.  Place olive oil, sliced garlic, and fresh basil in a large pan.  Heat over medium heat until fragrant.
2. Meanwhile core and coarsely chop your tomatoes.
3.  Stick the tomatoes, skin and all, in the food processor or blender.  And turn it on!
4.  Pour your pureed tomatoes into the pan with the olive oil and simmer until reduced and delicious. 5.  Add salt and pepper to taste.

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.

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.