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Posts Tagged ‘CSA’

Bizarre Veggies–Roasted!

Roasted Romanesco and Yellow Cauliflower

At the farmers market a few weeks ago as I was picking up my last CSA box, I encountered a bizarre veggie that I could not resist buying and figuring out what to do with–Romanesco Broccoli. Romanesco broccoli is an Italian broccoli that has a similar texture as that of cauliflower. You can use it for pastas, risotto, or as I have…just a delicious roasted side dish.  The flavor is mild, the texture is crunchy and all-together it is a wonderful combination of broccoli and cauliflower that just happens to look like it grew on Mars.

Romanesco Broccoli

So for the recipe–it is a safe, simple way to experiment with new veggies–roasting. Roasting is so simple and a great way to cook any hearty veggie. The roasting time depends on how “crispy brown” you like your veggies. I opt to have differing sizes of the veggies cut so that some pieces get really crunchy and brown while others are lighter and crisp tender.

Ingredients:

  • olive oil, enough to coat veggies
  • Romanesco broccoli
  • Yellow cauliflower
  • salt
  • pepper
  • crushed red pepper flakes

To make:

Preheat oven to 400-425. In a large bowl, mix cut Romanesco broccoli and cauliflower with olive oil, salt, pepper, and crushed red pepper. Place veggies in a single layer on a baking pan and bake for approximately 20 minutes–or until brown and crisped to your liking. You can give the veggies a stir half way through for more even browning. Serve warm or at room temperature. Enjoy!

Delicious, Strange, Veggies: roasted yellow cauliflower & romanesco broccoli

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Better than BAR pizza…

One of my favorite pizza’s is a pizza from BAR restaurant in New Haven, CT. It is their white pizza topped with mashed potato and bacon. I know…it sounds crazy, but is it absolutely delicious!  I have not been back to New Haven in a while and was really in the mood for recreating this spectacular pie. So…with a little experimentation, I think I found a winner. Here is my version of “Better than Bar Loaded Mashed Potato Pizza”.  The toppings taste better, but I will admit the crust from BAR (or really any New Haven pizzeria takes the prize). I am pretty sure this version is much healthier than what you would order in a restaurants and it has the added farm-to-table appeal because I was able to use fresh potatoes and broccoli from my CSA box. Like most home cooks, I don’t have the luxury of a brick fire pit to get that classic charred New Haven style crust, but for a home version this is a great option. By using a pre-made thin crust pizza dough and cooked it on a pizza stone you can get pretty close for a home version, but for the real experience I recommend a pizza tour of New Haven, CT.

Loaded Mashed Potato Pizza

Loaded Mashed Potato Pizza

Ingredients.

thin pizza crust (store-bought or make your own)

3-4 medium white potato, or 2 large

4 cloves garlic, peeled and cut in half

extra virgin olive oil

sour cream

whole milk

broccoli

bacon

cheese (I used an Italian blend)

salt & pepper (white pepper if you have it)

Instructions.

Preheat the oven to 400-450 degrees with the pizza stone in the oven. If you are not using a pizza stone then I recommend preheating a baking sheet at 400.

Prep the pizza topping ingredients: For the  mashed potatoes, peel and cut the potatoes into chunks. Add potatoes and garlic to a pot of boiling water and boil until fork tender. Meanwhile cook the bacon until crisp and tear into small pieces. Steam or par-boil the broccoli until just tender. When the potatoes and garlic are soft, remove from water and place into a bowl to mash. If you have a food mill, use the food mill using a medium grate disc to make light and fluffy garlic mashed potatoes. Add 1/2 cup sour cream and pour milk until the potatoes are soft, creamy and to the consistency you desire. Salt and pepper the potatoes to taste. If you prefer chunkier potatoes mash by hand.

Assemble the pizza: Spread a generous layer of olive oil all over the pizza dough to coat. Layer the mashed potatoes onto the pizza, add a thin layer of cheese, add the bacon and broccoli, drizzle a light layer of olive oil, then top with more cheese.  There is no real science to the amount of toppings you use so feel free to experiment!

Bake the pizza in the preheated oven for about 15 minutes or until the cheese is melted and crust is brown and crispy! Let cool for a few minutes before cutting. And lastly…ENJOY 🙂

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Perfect Bites: Southern Pan Fried Okra

One of my absolute favorite foods is fresh fried okra. Not the over-battered kind, but the lightly dusted in cornmeal, pan-fried extra crispy (no goo) kind. This recipe is one that my mother passed along and it makes the perfect bite of fried okra every time. It is so simple and so delicious! I could eat an entire pan of this okra myself…but I practice self control and always make it when I have someone to share a few bites with 🙂

The trick to this recipe is the okra…only fresh summer okra will do. I have attempted to re-create the fried okra using frozen okra and it just doesn’t work out well. It actually ends up a soggy mess. So reap the benefits of your farmer’s market, CSA box, or garden grown okra while it lasts and fry up this Southern delight!

Mama’s Crispy Pan Fried Okra

  • fresh okra
  • cornmeal (white or yellow)
  • salt and pepper to taste
  • dash of cayenne (optional)
  • vegetable or canola oil for frying

To make:

Heat oil in a saute or frying pan (cast iron is best) over medium-high heat. I use just enough oil to cover the okra about 1/4-1/2 way. This is more of a pan fry method rather than a deep fry.

Cut the okra ends off and slice into rounds approximately 1/2 inch in length. Working rather quickly (to take advantage of the okra “goo”) place okra in a shallow dish, season with salt and pepper (and cayenne if you are using). Sprinkle a heaping layer of corn meal on top of the okra and gently mix to coat the okra.

Lightly coat the okra in cornmeal, salt and pepper

If the okra is fresh enough there should be enough okra goo to make the corn meal stick. Carefully place okra in hot oil. Do not over fill the pan with the okra, you want only one layer of okra in the pan to ensure all of the sides of the okra get crispy. Cover the pan and cook for approximately 10  minutes, gently stir about 1/2 way through. Monitor the heat to prevent the okra burning or oil from getting too hot when covered. Remove cover and cook until okra has browned to your preference (another 5-10 minutes). I like a few pieces to be on the darker side (usually the smaller ones). Okra will crisp up more as it cools. Remove cooked okra with a slotted spoon from the oil and let cool slightly on a paper towel lined plate. Serve warm or at room temperature.  Enjoy!

Just a little oil to pan fry this crispy summer treat!

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CSA box Veggie Chili–this is prior to the last few minutes of cooking…almost ready. A one-pot dinner filled with many healthy, delicious, perfect bites!

In trying to use up the bounty of fresh veggies in creative ways…I’ve come across plenty of perfect bites (and a handful of not-so-perfect bites).

This recipe is so easy and a great way to use up the veggies from your weekly CSA box. The “Farmer’s Market Chili” is a veggie-packed chili is full of flavor and can be adapted to be a great vegetarian main meal. This particular recipe is just shy of being vegetarian. I used beef broth but substitute vegetable broth and your meal is vegetarian…don’t top with cheese or sour cream and you have yourself a vegan chili! The portions can be increased exponentially to freeze for the upcoming chilly fall and winter days ahead. As far as the specific veggies—improvise based on what you have on hand. The key is to incorporate a few different textures in the chili. Another added bonus: this is a one pot meal! Have fun and enjoy 🙂

Simple Summer CSA Chili

3 medium zucchini, roughly chopped

2-3 medium/large yellow summer squash

1 bell pepper, roughly chopped

1 medium/large carrot, roughly chopped

1 small American eggplant (or…one small Japanese eggplant and one small white eggplant)

2 jalapeno peppers, roughly chopped (remove seeds to reduce spice level–use them to kick up the heat)

1 shallot, chopped

1 large clove garlic, chopped

2 cups broth (beef, chicken, or vegetable)

6 oz can tomato paste

28 oz can whole tomato (tear or roughly chop tomato, save all juice)

3 Tbsp chili powder

2 tsp ground cumin (fresh ground is best)

15 oz. can of beans (any type will do, I actually used chickpeas)

1 tsp salt

3 Tbsp canola oil (substitute 1 Tbsp bacon fat + 2 Tbsp canola oil if desired)

cheese and sour cream (optional for topping)

To make:

In a large dutch oven or other thick bottom pot, heat oil over medium high heat until shimmering. Add green peppers, jalapeno peppers, and diced carrot–saute until softened a bit. Add garlic and shallot, stir and cook 1-2 minutes. Add tomato paste and stir just until fragrant. Add eggplant, squash, zucchini, salt, cumin, and chili powder. Stir and saute for approx 1 minute–add 1/4 cup of the broth to de-glaze the bottom of the pan, continue to stir 1 more minute. Add tomatoes with juices, beans, and remainder of the broth. Bring mixture to a boil. Reduce heat and simmer covered for approximately 15 minutes or until the veggies are done to your desired crispness. Add additional broth, wine, or water if chili becomes too thick. I prefer a thicker, chunkier chili but thin to your taste preference. Enjoy!

Optional: Let cool slightly, scoop into a bowl, top with a dollop of sour cream and cheese.

Farmer’s Market Chili

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CSA box–each week a wonderful surprise of fruits and veggies!

This summer my husband and I decided to participate in a community supported agriculture (CSA) program. We thought this would be a great way to support local farmers, eat more fresh produce, and possibly trim up our waistlines! Participating in a CSA program is a great alternative for city-dwellers like ourselves to enjoy the fresh bounty of summer fruits and veggies even though we don’t have our own garden.

We decided to participate in Stillman’s Farm, which has been great so far.  If you are interested, you can follow their blog linked my Local Favorites blogroll list. We are about 5 weeks into the deliveries and are happy with the quality and selection of veggies. Lots of greens! It does take some work to clean and prep all of the produce, but the end results of delicious, fresh foods is worth it! I will be posting recipes using these fresh fruits and veggies (hopefully frequently).

This first recipe is a  fast, easy, and delicious way to use up Kale (which has been abundant in the boxes from week to week so far). The chips can me made with any variety of Kale.

Basic Kale Chips

  • Fresh kale–cleaned, stems and center ribs cut and removed
  • Olive oil
  • Salt & Pepper

Preheat oven to 250 degrees.

Tear kale into the size “chips” you desire. Toss kale in olive oil to coat. Place kale in a single layer on a baking sheet; top with salt and pepper (or other spices–see note below). Bake in oven for approx 30 min. You can check the crispiness at 20 min. then continue to cook until chips are crisp to your preference. Remove from oven and let cool on wire rack.

The chips are best the same day, but can last one or two more days, stored in an airtight container. The light, airy crispy kale chips will go fast, so you won’t have to worry about storing them too long 🙂

*Note: This is just a basic recipe. Add any spice you like (i.e. cayenne, garlic, cumin, crushed red pepper, etc.) to the chips to change up the flavors.

Kale chips–surprisingly delicious!

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