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Week 5 CSA Recipes

BLANCHED BROCCOLI with MUSTARD AIOLI

broccoli dip

1 head Broccoli

¼ Cup Mayonnaise

¼ Cup Sour Cream

½ teaspoon fresh Lemon Juice

3-4 Tablespoons Whole Grain Mustard

Prepare an ice bath by adding a cup or so of ice into a quart of water so that the Broccoli florets can be immersed. Bring a large pot of salted water to the boil and immerse florets for 30 seconds – 1 minute. Scoop out florets into ice bath and chill quickly, then pour into a colander and shake off excess water. Allow to drain for 10-15 minutes before using, or lightly pat dry with paper towels. Meanwhile combine Mayonnaise, Sour Cream & juice with Mustard and transfer to a dipping size bowl, either individual or family style.

 

COLLARDS & LENTIL SALAD with “WILD THANG” DRESSING

Collards

1 bunch Collard Greens

1 Cup Black Lentils, or other grain/legume/bean!

¼ Red Bell Pepper

¼ Yellow Bell Pepper

¼ Red Onion, optional

1 teaspoon Dijon Mustard

3 Tablespoons Jimbo’s “Wild Thang” Sauce

¼ Cup Blended oil

1 teaspoon Honey

Cook Lentils in well salted water for 12 minutes so that they are tender but not soft. Drain and chill in cold water. As Lentils cook, slice the firm rib out of each leaf by cutting a V shape from about an inch from the edge of the leaf down along either side of the stem to remove. Lay each leaf on top of the other and then roll up and use a sharp knife to slice into strips about ¼ inch thin.

Prepare an ice bath by adding a cup or so of ice into a quart of water so that the Collards can be immersed. Bring a large pot of salted water to the boil and immerse collards for 30 seconds – 1 minute. Scoop out greens and place into ice bath and chill quickly, then pour into a colander and shake off excess water. Allow to drain for 10-15 minutes before using, or lightly pat dry with paper towels. Meanwhile slice Peppers into thin strips and combine Mustard, Wild Thang sauce, honey and blended oil to create dressing. Combine all ingredients in a large salad bowl and toss together, then test for seasoning- add more Salt & Pepper or some more Wid Thang sauce to taste. Let marinate for 10 minutes before serving.

 

FETA & OLIVE TOPPED ZUCCHINI

Feta Zuc

2 Zucchini, ends finely trimmed and sliced lengthways

¼ Cup Noble Spring’s Goat Feta

¼ Cup Olea Olives, pitted

4-6 large leaves Basil, finely sliced

Oven 375F (cook times will vary depending on size of squash)

Place Zucchini cut side down on a greased baking sheet and place on lowest rack of oven for 8-12 minutes. While Squash cook, combine Olives, Feta & Basil with a fork. When slightly golden-brown, remove from oven and spoon Feta-Olive topping evenly across the cut side. Return to oven on the middle rack and bake a further 8-12 minutes, until the Feta has slightly melted and the Squash is tender.

 

BACON STUFFED PATTY PAN SQUASH

Patty pan

2 medium Patty Pan Squash

2 Cups Panko Breadcrumbs

1 Tablespoon Milk

2 slices Benton’s Bacon

4-6 large Basil leaves, finely chopped

½ Cup finely chopped Onion

1 teaspoon minced Garlic

1 Cup grated Kenny’s Asiago

1 Egg, beaten

Oven 375F (cook times will vary depending on size of squash)

Cut each end of the Squash, removing as little as possible so that each piece will sit flat. Slice in half around the middle and use a teaspoon to scoop out a small amount from the seed area. Put each cut side down on a greased baking sheet and place on the lowest rack in the oven for 8-12 minutes until the cut side has a nice golden brown color. Meanwhile prepare the stuffing: Chop Bacon into small pieces (put in the freezer for 10 minutes if necessary) and then cook over medium heat in a sauté pan. When 50% cooked, add diced Onion and continue to cook until the Bacon is crisp, then stir in minced Garlic. Strain off grease and place Onion, Bacon and Garlic into a medium bowl. Add Breadcrumbs, Basil and Milk and combine. Stir in Cheese and then Egg. Evenly divide the mixture and pile on top of the four Patty Pan Squash and return to the oven for 8-12 minutes- the topping will be toasted and the Squash hot and tender.

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