JUDI’S RECIPES WEEK 4 – JUNE 30, 2020

June 30, 2020

Hi Everyone!

Welcome to Week 4.

As summer progresses, we are beginning to get a greater variety of vegetables. This week begins the harvest of summer squash. Zucchini, pattypan, yellow squash – all pretty and delicious.

A noted food writer once said, “Zucchini is the vegetable about which the best thing you can say is that any fool can grow one”. While they are admittedly easy to grow, the farmers who grow them are not foolish at all. This is a delicious, nutritious vegetable, and very versatile to boot.

Today’s recipe uses zucchini to make a wonderful savory bread pudding with a Mediterranean slant.

ZUCCHINI BREAD PUDDING

  • 4 oz crustless stale whole-wheat bread or baguette
  • 2 garlic cloves
  • 1 ½ cups low-fat milk (1 percent or 2 percent)
  • 1 ½ lbs zucchini, grated
  • 2 TBS extra virgin olive oil
  • 1 small or 1/2 medium onion, chopped
  • 1 TBS chopped fresh dill
  • 1 TBS chopped fresh parsley, preferably Italian parsley
  • 4 eggs
  • 2 oz feta, crumbled (1/2 cup)
  • 1 oz Parmesan, grated (1/4 cup)

 

  1. If the bread is not stale, cut it into 3/4 inch slices and then toast them. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Cut the bread into 1-inch dice, place in a bowl and gently mix with 1 cup of the milk. Refrigerate for 1 hour, mixing occasionally. Mince the remaining garlic and set aside.
  2. While the bread is soaking, put the grated squash in a colander and sprinkle generously with salt. Toss it well and let it sit in the colander in the sink for 15 minutes, then squeeze out the water.
  3. Preheat the oven to 350 degrees. Rub a 2-quart baking dish or a 10-inch  tart pan with vegetable oil. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, for about 3 minutes, until it begins to soften. Add a generous pinch of salt, the garlic, and the grated squash. Stir until the garlic is fragrant and the squash is limp, about 2 minutes. Stir in the chopped dill and parsley, and remove from the heat. Season to taste with salt and pepper.
  4. Remove the bowl with the soaked bread from the refrigerator. Using your hands, mash and squeeze the soaked bread so the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape the mixture into the oiled baking dish and top with the grated Parmesan.
  5. Break the eggs into a bowl and beat with the remaining milk. Add about  1/2 tsp of salt, and freshly ground pepper. Pour this over the bread mixture and place the dish in the oven. Bake for 50 to 60 minutes, until the mixture is puffed and golden brown on the top and the eggs are set. Allow it to cool for 10 minutes or longer before serving.

Serves 2.

HELPFUL HINT: This recipe may be prepared through Step 4 a few hours before you assemble and bake this dish. The baked pudding will keep for 3 or 4 days in the refrigerator. Reheat in a 350 degree oven.

ANOTHER HELPFUL HINT: You can punch up the flavor of this dish by adding spinach, kale, shrimp, chicken or shredded pork.
Enjoy. And have a delicious week!
Best,
Judi

JUDI’S RECIPES – WEEK 3 – JUNE 23, 2020

JUNE 23, 2020

Hi Everybody,

It is hot, hot, hot! And humid too.

This is great weather for eating vegetables. They contain a lot of water and will help to cool your body.

This week’s recipe is for rigatoni with a kale sauce. Even if you hate kale, you’ll love this dish. If you absolutely refuse to try kale, you can use spinach instead. This recipe is quick and very easy to make.

RIGATONI WITH KALE SAUCE

 

  • Kosher salt, to taste
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 2 smashed or chopped cloves of garlic, peeled
  • 1 lb kale with the thickest ribs removed
  • Freshly ground black pepper, to taste
  • ½ lb rigatoni (or fusilli or penne or anything else you like)
  • ¾ cup coarsely grated Parmigiano- Reggiano cheese

1. Bring a large pot of water to the boil and add a generous amount of salt.  Heat the olive oil and garlic over medium heat and watch so the garlic doesn’t brown. When the garlic starts to sizzle, reduce the heat to low, and cook very gently until the garlic is soft and begins to turn light gold, about 5 minutes. Remove it from the heat and set aside.

2. When the water is boiling, add the kale leaves, and cook until they are tender, but not mushy, about 5 minutes. Pull out the hot kale leaves with tongs, and put them into a blender. (Don’t drain the water from the pot; you’ll use that same boiling water to cook the pasta.) Add the garlic and oil to the blender, along with a splash of hot water from the pot if you need some more liquid to process the kale. Blend into a fine, thick green purée. Taste the mixture, and adjust the seasoning by adding salt and pepper, then blending again.

3. Add the pasta to the boiling water, and cook until it is al dente. Ladle out about a cup of the pasta water to save for thickening and finishing the sauce, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss the mixture until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve right away, topping with an extra swirl of olive oil and the rest of the grated cheese.

Serves 2.

HELPFUL HINT; The sauce can be made a day ahead and refrigerated overnight in a container with a tight lid.

ANOTHER HELPFUL HINT: If you want to pump up the flavor of this dish, you can add lemon, hot pepper flakes or garlic scapes for some zip.

Enjoy! And let me know if you feel any differently about kale now.

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 2 – JUNE 16, 2020

June 16, 2020

Hi everybody!

It is good to know, in these difficult times, that fresh organic produce is available to us, and is ably provided by our farmer and our core group at the CSA site. Our pickup situation is temporary – we hope very temporary – but we are prepared to do it this way as long as it is necessary. We are happy to see so many returning members, and so many new ones as well!

This week we are getting garlic scapes, a favorite of our members. Scapes are the green shoots that emerge from the soil from the garlic bulbs planted the previous Autumn.

So, today’s recipe is Garlic Scapes Hummus.

 

GARLIC SCAPES HUMMUS

1  14.5-ounce can garbanzo (chickpeas) beans, + 1/4 c. liquid from the can

2 TBS tahini

2-4 garlic scapes, depending on your preference for garlic flavor

Juice of 1 lemon

1 tsp kosher salt

3/4 cup extra virgin olive oil

1. Place all the ingredients except the olive oil into a food processor. Process until smooth.

2. With the motor running, add the oil in a stream until the hummus is smooth and creamy (you may not need to use all the olive oil).

Serve with a puddle of olive oil on top of the hummus. Great with crusty bread, pita or raw vegetables.

HELPFUL HINT: You can add other things to hummus as well: roasted red peppers, lemon zest, nuts, etc.

Leftover hummus can be stored in a container with a tight-fitting lid and kept in the refrigerator for up to a week.

Enjoy!

Have a delicious week.

Best,

Judi

JUDI’S RECIPES – WEEK 1 – JUNE 9, 2020

June 9, 2020

Welcome everyone to the first week of the 2020 CSA season.  It’s bizarre, but it’s alive! Stoneledge Farm has mobilized and worked very hard to give us a positive and safe experience. They have prepackaged our shares and instituted safety measures to protect us.

This week we highlight sage, described by some as the most important herb of the spring.

CAULIFLOWER STEAKS WITH BROWN BUTTER AND SAGE

1 large cauliflower

1 TBS. extra-virgin olive oil

2 TBS unsalted butter, cut into dice-sized pieces

6 sage leaves

2 garlic cloves, peeled and crushed

1 TBS lemon juice

1 TBS lemon zest

Salt and pepper

 

Remove the leaves from the cauliflower. Cut it crosswise into thick steaks (about 1 inch thick)

 

Heat the oil in a heavy skillet over medium heat.

Cook the cauliflower steaks, turning every 3 minutes until they are browned on both sides and fork-tender, about 20 minutes.

Add the butter, sage, and garlic to the skillet.

Tilt the pan toward you so that the butter runs to one side of the pan.

Use a large spoon to baste the steaks with butter.

Cook, while continuing to baste until the butter is no longer bubbling, smells nutty, and is starting to brown, about 1 minute.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Transfer the cauliflower steaks to plates and spoon the sauce over them. Garnish with the lemon zest.

HELPFUL HINT: If you’re trying to squeeze lemon juice out of a fresh lemon, first roll it on your counter while pressing down on it, or microwave for one minute. Both methods will produce more juice.

So that’s it. The new 2020 CSA season is in full swing.

Enjoy the vegetables and have a delicious week!

Best,

Judi

 

JUDI’S RECIPES – WEEK 24 – NOVEMBER 12, 2019

November 12, 2019

Hi Everyone!

This is it – our very last CSA pick-up for the season! It’s been a wonderful season. The shares were plentiful, the quality was excellent, and the company was great! I’ll miss you all until next spring. But wait! We have a potluck dinner on Tuesday, December 3. You don’t want to miss that. Everyone is in a rush at the site. This is our chance to sit down and socialize in a decidedly relaxed and happy atmosphere.

Today’s recipe is for a sweet onion casserole. By now we all have onions. Try this!

TENNESSEE ONIONS

Ingredients

  • 2-3 whole Vidalia onions or any other sweet onion.
  • 4 TBS (1 stick)  unsalted butter
  • Garlic salt to taste
  • Pepper to taste
  • 1 cup good quality sharp cheddar cheese
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese
  • Fresh oregano or other herbs for garnish

Directions

  • Using non-stick cooking spray, coat a 9×13 baking dish.
  • Preheat the oven to 350 degrees
  • Slice the onions in 1/4 to 1/2 inch slices and separate the rings.
  • Lay the rings in the prepared baking dish
  • Sprinkle the onion rings with garlic salt (about 1 tsp), pepper (about 1/2 tsp).
  • Cut the butter into pats and place around the dish on top of the onions.
  • Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.
  • Bake at 350, uncovered, for 30 minutes or until the cheese is bubbly and beginning to brown.
  • Remove the casserole from the oven, allow to cool for a few minutes. Garnish with some fresh herbs (oregano, chives, thyme all work well)  and then serve.

HELPFUL HINT: Be sure to cut the onions in uniform slices, and use the best cheese you can afford.

That’s it! Enjoy, and have a lovely, warm, happy winter. And don’t forget the potluck on December 3.  I’ll miss you all like a front tooth!

Have a delicious week!

Best,

Judi

 

JUDI’S RECIPES, WEEK 24, NOVEMBER 1, 2019

November 12, 2019

Hi Everyone!

Here we are, at the end of another CSA season. This one was a truly wonderful season. Shares were sizable, the quality was excellent, and seeing all of you each week was a delight. I’ll miss you all and will look forward to seeing you next spring. But wait! We have a Potluck scheduled for the evening of Tuesday, December 3. Don’t miss that! It is always fun and the food is outstanding, as everyone contributes something special to the meal. It also gives us a chance to socialize. People are busy and rushed at the site, and we’d love to get together in a relaxed atmosphere. Please come!

By now we all have some onions. This week’s recipe is one for sweet onions in a casserole that’s delish! The recipe calls for Vidalia onions, but any sweet onion would be excellent.

TENNESSEE ONIONS

Ingredients

  • 2-3 whole Vidalia onions or any sweet onion will do
  • 4 TBS (1 stick)  unsalted butter
  • Garlic salt to taste
  • Pepper to taste
  • 1 Cup sharp good quality cheddar cheese
  • 1 Cup Mozzarella Cheese
  • ½ cup grated Parmesan cheese
  • Fresh oregano or other herbs for garnish

DIRECTIONS

1. Using non-stick cooking spray, coat a 9×13 baking dish.
2. Preheat the oven to 350 degrees
3. Slice the .onions in 1/4 to 1/2 inch slices and separate the rings.
4. Place the rings in the prepared baking dish
5. Sprinkle the onion rings with garlic salt (about 1 tsp), and pepper (about 1/2 tsp).
6. Cut the butter into pats and place around the dish on top of the onions.
7. Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.
8. Bake at 350 degrees, covered, for 30 minutes or until the cheese is bubbly and beginning to brown.
9. Remove the casserole from the oven, allow it to cool for a few minutes, then garnish with some fresh herbs (oregano, chives, thyme all work well)  and then serve.
HELPFUL HINT: These are terrific on hamburgers.
ANOTHER HELPFUL HINT: Be sure to cut the onions so the slices are uniformly thick. Use the best quality cheese you can afford.
Well, that’s it. Stay warm and dry.  Have a wonderful holiday season and come back hungry next year.
Enjoy the dish and have a delicious winter!
Best,
Judi

 

JUDI’S RECIPES – WEEK 23 – NOVEMBER 4, 2019

NOVEMBER 5, 2019

Hi Everyone,

This is the home stretch! Just one more week to go. Followed by the fabulous Potluck on December 3. Don’t miss it.

We are getting daikon radish today. You can make a wonderful salad with that.

DAIKON RADISH SALAD

Ingredients

1/2 lb daikon radish

1  1/2 tsp  sugar

1  1/2 Tsp Korean red pepper powder

1/2 tsp salt

1 green onion,  thinly sliced

1 clove garlic, minced

2 tsp white vinegar

Directions

  1. Peel the radish and cut it into matchsticks.
  2. Toss the radish with red pepper powder, sugar, salt, green onion, and garlic.
  3. Sprinkle the mixture with vinegar and mix well.
  4. Adjust the flavorings to taste, adding additional salt, sugar or vinegar, if needed.
  5. Refrigerate until ready to serve.

That’s all there is to it – and it is really delicious.

HELPFUL HINT: You can use a tool called a julienne peeler to cut the radish into matchsticks.

Hope you enjoy it!

Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 22 OCTOBER 29, 2019

October 29, 2019

Hi Everyone,

We are nearly at the end of our season. Lovely fall vegetables are coming our way.

I hope you’re all coming to the potluck dinner on Tuesday, December 3. Families are welcome and you will have a great time!

It’s time to liven up our potato repertoire. How about a very simple but fancy presentation? It comes from the Hasselback Hotel in Sweden.

HASSELBACK POTATO FANS

Ingredients

4 medium potatoes

1/4 cup butter, melted

1 tsp salt

1/4 tsp pepper

1/3 cup shredded cheddar cheese

1/3 cup shredded Parmesan cheese

1 TBS each minced fresh chives, sage, and thyme

 

Directions

1. Preheat the oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom.

2. Fan potatoes slightly and place in a greased 13×9-in. baking dish.

3. Mix butter, salt and pepper, and drizzle the mixture over the potatoes.

4. Bake, uncovered, 50-55 minutes or until the potatoes are tender.

5. In a small bowl, toss the cheeses with the herbs and sprinkle over the potatoes.

6. Bake about 5 minutes longer or until the cheese is melted.

 

HELPFUL HINT:

This recipe can be used for sweet potatoes, too.

VERY HELPFUL HINT:

A wooden spoon can help you avoid cutting through the bottom of the potatoes. Position the spoon alongside the potato, then cut carefully until the blade hits the handle.

ANOTHER HELPFUL HINT

For a crispier potato, use olive oil instead of butter.

I hope you enjoy this dish through the winter.

Have a delicious week!

Best,

Judi

 

 

JUDI’S RECIPES – WEEK 21 – OCTOBER 22, 2019

OCTOBER 22, 2019

Hi Everybody,

Well, it’s pretty clear that summer is over, and nearly so is our CSA season. If you haven’t yet volunteered to help at the site , please do so. There are only 4 weeks to go and volunteer service for one shift is an obligation of your membership. Please help out. I think you’ll find it enjoyable.

On to the business at hand. This week we have a mixture of greens and fall root vegetables. Here’s a great recipe for roasting and serving those root vegetables.

ROASTED POTATOES AND CARROTS WITH HONEY, HERBS AND GARLIC

INGREDIENTS

For the Roasted Potatoes and Carrots

  • 1 lb carrots — peeled, and cut in half lengthwise, if they are thick
  • 1 lb small red potatoes — halved
  • 2 TBS extra-virgin olive oil
  • 1 TBS honey or pure maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/4 tsp cayenne pepper — omit if sensitive to spice
  • 1 TBS chopped fresh rosemary
  • 1 clove garlic, minced

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 TBS honey

Instructions

    1. Place a rack in the lower third of your oven, then preheat the oven to 400 degrees. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray (or use baking parchment instead).

    2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, garlic and cayenne. Toss to coat, then spread into a single layer.
    3. Bake until the vegetables are browned in spots and tender when pierced with a small, sharp knife ( about 25 to 30 minutes), tossing halfway through. Sprinkle with rosemary and toss to coat.
  1. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with yogurt on the side.

    HELPFUL HINT: If you are using a sheet of baking parchment, you can spray it with olive oil or butter it to prevent any of the vegetables from sticking. You can also use a Silpat mat, which has a nonstick surface. This makes cleanup much easier.

    Enjoy The vegetables. And have a delicious week! Best, Judi

 

JUDI’S RECIPES – WEEK 20 – OCTOBER 15, 2019

October 15, 2019

Hi Everybody,

Greens are back! One of the delights of Fall is that cool weather vegetables return.

So this week, I have a recipe for you that contains squash and greens. It’s a twist on panzanella salad, a popular Italian dish.

 

BUTTERNUT SQUASH PANZANELLA SALAD

Ingredients
8 oz. country bread (torn into chunks)
4 TBS olive oil
1/4 c. grated Parmesan

Kosher salt

Pepper

1 lb. 2-inch cubes butternut squash

1 red onion (cut into wedges)
5 oz. baby kale, arugula, lettuce or any other green
1/4 c tahini
1/4 c. lemon juice
1/4 c. water
1/4 c. pomegranate seeds (optional)
Directions
  1. Heat the oven to 425°F. In a large cast-iron skillet, toss the bread with 2 tablespoons of olive oil and grated Parmesan cheese. Season with salt and pepper. Bake until it is golden brown, 8 to 10 minutes. Transfer to a plate and set aside.
  2. Add 2 tablespoons of olive oil to the skillet and toss together with the butternut squash cubes and the red onion. Season with salt and pepper and roast, tossing after  12 minutes, until golden brown and tender, 20 to 25 minutes total. Remove from the pan and place in your serving bowl. Fold in the greens and the reserved bread cubes.
  3. Meanwhile, whisk together the tahini, lemon juice, and water. Season with salt and pepper. Toss with the squash mixture and sprinkle with pomegranate seeds, if you are using them.

Enjoy!

HELPFUL HINT: Pomegranate seeds are a pain to remove from the outer skin. Buying them is a little pricey, but I think it’s worthwhile to pay the price and skip the additional labor.

Have a delicious week!

Best,

Judi