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Week 13 CSA Recipes



3 slices Bacon, chopped
6 small Leeks, about 2 Cups sliced rounds
1 large Eggplant, ½ inch cubed
1/3 Cup Golden Sherry
1 Cup Rice blend, such as Basmati & Wild Rice
1 – 3 Tablespoons Blended Oil
Add 1 Tablespoon Blended Oil to a medium pot and add chopped Bacon over medium heat until starting to brown, then add sliced Leeks & Eggplant. Stir to coat well and if the pot starts to look dry, add a little more Oil so that the Eggplant continues to fry for about 2 minutes more. Turn up the heat to medium-high and pour in Sherry. Once the liquid has boiled off use a spatula to remove mixture to a bowl and keep warm. (the Eggplant should still be firm) Add 2 Cups Chicken Stock or Water to Pot and bring to a boil. Add Rice Blend and then reduce heat to low, cover with a lid and cook rice according to package directions- about 15 minutes. Just before the Rice is finished, stir in the Eggplant mixture and season with Salt & Pepper if necessary. Serve “family style” with grilled fish or meat!



12 small Leeks, trimmed of dark green leaves and root (=1 pound)
2 Tablespoons Butter
1 Tablespoon Blended Oil
½ Cup Red Wine
1 Tablespoon Sugar
½ teaspoon Salt
pinch of ground Black Pepper
Slice Leeks into thin rounds and soak in cold water for a few minutes, agitating to release any grit, then strain and allow to drain. Melt Butter in a skillet over medium heat and then add Leeks. Stir often for about 5 minutes, and before the Leeks obtain any brown color or begin to stick, pour in the Red Wine and Sugar. Add Salt and Pepper and cook for a further 5 or 6 minutes so that the Leeks tenderize and sauce reduces to just glaze the pan. Serve straight away with Steak and Roasted Potatoes.



1 Cup Cornmeal
½ Cup Flour
1 Tablespoon Sugar
¾ teaspoon Salt
½ teaspoon Baking Powder
½ teaspoon Baking Soda
1 Cup Milk
1 Egg, beaten
2 Tablespoon melted Butter
1 Corn Cob, kernels removed
1 small Poblano, diced
Pico de Gallo:
1 small Cucumber, peeled, seeds removed & finely diced (½ Cup)
8 Juliet Tomato, seeds removed- about 1 Cup finely diced
1 or 2 Jalapeno, seeded & diced finely
¼ Cup Red Onion, finely diced
½ teaspoon Salt
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
Cilantro or Parsley for garnish
To prepare Corncakes:
Whisk Milk & Egg together in a measuring jug. Combine dry ingredients in a medium mixing bowl and then pour in wet. Mix together with a spoon and then fold in Poblano, Corn and finally Butter. Heat a skillet or hot plate to medium and fry spoonfuls of batter until bubbles appear on surface and then flip over using a small spatula. Makes about 20 silver-dollar sized Corncakes.
To prepare Pico:
Combine all ingredients in a glass dish and allow to marinate for at least 30 minutes before using. Add more Jalapeno if you like it hot & spicy!
To serve:
Arrange Corncakes on a serving platter and then use a fork to top each with Pico de Gallo so as not to soak Corncakes with excess liquid. Top with garnish and serve as needed. For variation, add a slice of Avocado or cooked pulled Chicken before topping with Pico!



10-12 “Mr. Jims” Long Hot Peppers
¼ Cup Mirin
¼ Cup Rice Wine Vinegar
¼ Cup Sugar
3 Tablespoons Yellow Miso
2 Tablespoons Grapeseed or Peanut Oil
Soy Sauce for seasoning
In a small saucepan, bring the Sugar, Mirin & Vinegar to a boil and dissolve. Remove from heat and whisk in Miso until combined. Allow to cool. Cut Peppers into 1 ½ inch sections. Pre-heat a wok or large frypan over high heat with Oil until smoking (turn on the rangehood!) Carefully add Pepper sections all at once and toss to cook quickly until bright green and slightly charred on most sides, about 1 minute or less. Splash with Soy Sauce and serve as an accompaniment or appetizer for 2 people with Miso dipping sauce.



2 Eggplant, peeled in stripes & sliced into ¾ inch thick rounds
1 large Red Bell Pepper
2 small Poblano Peppers
1 Albino Pepper
3 cloves Garlic, minced
1/4 – 1/3 Cup Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Hepp’s Hickory Smoked Salt
Oven 375F
Season Eggplant with a little Salt & Pepper and bake for 40 minutes, turning over after 20 minutes. Remove and cool. Meanwhile, char Peppers evenly over an open flame and then place in a heatproof bowl covered with plastic wrap- the steam will help to loosen the charred skins. When cool enough to handle, rub the skins off and rinse clean, then remove the stem and seeds. Dice all Peppers finely and add to a mixing bowl. Dice Eggplant and add to Peppers, and then pour in Oil, Juice, Garlic and Seasoning. Stir well and allow to marinate overnight or at least and hour. Enjoy as an accompaniment with roast chicken and grilled foods.

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