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

 

JUDI’S RECIPES WEEK 19 – OCTOBER 8, 2019

OCTOBER 8, 2019

Hi Everyone!

This was a nasty weekend, weather-wise, but the rest of the week looks fine for savoring Nature’s and Stoneledge Farm’s bounty.

This week we’re getting sweet potatoes! This casserole recipe will impress your friends and wow the family at Thanksgiving.

 

SWEET POTATO CRUNCH CASSEROLE

INGREDIENTS

Casserole:

3 sweet potatoes

1 orange, zested (scrape off the orange part of the peel) and juiced

1 tsp cinnamon

1 TBS honey

1/2 cup milk

1/2 cup diced dried apricots

Topping:

1/2 cup oatmeal (uncooked)

1/4 cup firmly packed brown sugar

2 TBS extra-virgin olive oil

2 TBS cold butter, cut into pea-sized pieces

1/2 cup chopped walnuts

 

Directions

  1. Preheat the oven to 375 degrees.
  2. Put the sweet potatoes on a sheet tray and roast them for 35 to 40 minutes. If they are still a little firm in the center, don’t worry about that.
  3. While the sweet potatoes are baking, make the topping: In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until the mixture firms up and comes together.
  4. When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks.
  5. Put the potatoes into a large bowl and add the remaining ingredients. Mash them together until thoroughly mixed.
  6. Turn out the mixture into a 2-quart casserole dish. Crumble the topping over the potatoes. Bake the casserole until it is heated through and the topping is brown and crispy, about 30 minutes.
  7. Enjoy!

Have a delicious week!

Best,

Judi

JUDI’S RECIPES – WEEK 18 – OCTOBER 1, 2019

OCTOBER 1, 2019

Hi everybody!

Welcome to Fall, although you wouldn’t know it by the weather, which is about to heat up again. Still, those wonderful cool weather vegetables are arriving, and they are both versatile and delicious.

Today’s recipe is a yummy cauliflower dish, featuring parmesan cheese and capers, those delicious tiny pickled peppers.

 

CAULIFLOWER WITH CAPERS AND PARMESAN

 

 

1  head of cauliflower
  • 5 TBS extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 oz. grated  Parmesan cheese
  • 2 TBS capers, drained and divided
  • 1 lemon

 

DIRECTIONS

1. Set a rack in the lowest position of your oven and preheat the oven to 450 degrees. Place the cauliflower on a cutting board and snap off the green outer leaves. Use a knife to shave off the end of the stem, which will give you a flat surface for the cauliflower to stand up.

2. Starting from one end, cut the entire head of cauliflower into half-inch slices, letting the pieces fall off. The pieces connected to the root will remain in slabs.

3. Transfer the cauliflower to a sheet pan and drizzle with it with 3 tablespoons of olive oil. Season with salt and pepper to taste and then toss with your hands to make sure all the pieces are evenly coated, and then arrange them so their flat surfaces are on the pan.

4. Roast the cauliflower on the bottom rack until the pieces  are brown around the edges with deeply browned undersides, approximately 25–30 minutes.

5. While the cauliflower is roasting, that’s the time to grate the parmesan cheese on the largest side of a box grater. Reserve about half the grated cheese for garnishing.

6. Coarsely chop 1 TBS of capers, then toss all of the capers in a small bowl with the remaining 2 Tbsp. of oil. Cut the lemon in half and squeeze the juice onto the capers.

7. When the cauliflower is browned on the first side, remove the baking sheet from the oven and place it on a work surface. Using a spatula, turn the pieces over. Sprinkle the grated parmean that has not been set aside for garnish over the cauliflower.

8. Return the cauliflower to the oven and continue to roast it until the other side is browned and the parmesan is fragrant and browned,  about 10 to 12 minutes.

9. Let it cool a few minutes, then transfer the cauliflower to a plate  and drizzle lemon-caper dressing over it. Season it with a bit more salt and pepper, then top with the reserved parmesan.

 

NOTE: This dish, like all roasted vegetable dishes, is good hot or cold.

Enjoy.

And have a delicious week!

Best, Judi

 

JUDI’S RECIPES – WEEK 17 – SEPTEMBER 24, 2019

SEPTEMBER 24, 2019

Although Judi is out this week, she left us a delicious recipe using the beets in this week’s vegetable share.

I’ll note that Judi’s beet fries beat fries, every time! 

BEET FRIES

INGREDIENTS
2 large red or golden beets
1 TBS olive oil
1 tsp harissa seasoning
1/4 tsp cumin
salt and pepper
parsley, chopped (optional)
2 TBS Parmesan cheese, grated

DIRECTIONS
1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
2. Peel the beets. Then slice off both ends. Slice them into ¼ inch long slices that look like potato fries.
3. Lay the beet slices on the prepared baking pan. Drizzle the olive oil over them and coat them with your hands. Then sprinkle the harissa spice, cumin and a dash of salt and pepper over them.
4. Roast the beets for 15-25 minutes, turning them over after 10 minutes. To see if they are done, poke them with a fork. They should be soft.
5. Remove the pan from the oven and sprinkle some Parmesan cheese on top. 6. Serve immediately. Good with almost any sauce or dip.

HELPFUL HINT: To easily peel beets, drop them into boiling water for 1 minute. Then plunge them into ice water. The skins will slip off.

Have a great week,

Anastasia

JUDI’S RECIPES – WEEK 16 – SEPTEMBER 17, 2019

SEPTEMBER 17, 2019

Hi Everyone,

As the days get shorter and cooler, we must all acknowledge that summer is over. The first day of Fall is  next Monday, September 23.

So, as we get more root vegetables and other fall produce, a nice hearty soup is in order.

Years ago, I was affiliated with a group that produced a phenomenal acorn squash soup.  I spent years perfecting a copy of that soup, and now I’m going to share it with you. It is a low calorie, extremely low fat, vegan heartwarming brew – perfect for a cool fall afternoon or evening.

 

ROASTED ACORN SQUASH SOUP

INGREDIENTS

1 acorn squash

1 apple

1 small onion

1 large clove garlic

olive oil

2 cups vegetable or chicken stock

salt and pepper

 

DIRECTIONS

1. Preheat the oven to 400 degrees
2. Peel both the squash and the apple and remove core and seeds. Dice both into medium-sized chunks.
3. Peel the onion and cut into large chunks.
4. Place the squash, apple and onion chunks in a roasting pan  or on a baking sheet  with the garlic, unpeeled, and drizzle with a little olive oil. Toss so everything is lightly covered.
5. Roast for approx 30-40 minutes, until the squash is tender and the apple and onion are just starting to brown.
6. Peel the garlic and place everything in a pot along with the stock. Add salt and pepper to taste. Blend until smooth and either serve or freeze until needed.
HELPFUL HINT: An immersion blender is an inexpensive kitchen gadget that allows you to puree the soup easily, without removing it from the pot.
ANOTHER HELPFUL HINT: This is great garnished with a swirl of plain fat free yogurt  or sprinkled with some chopped nuts.

I hope you enjoy this soup as much as I do.

Have a delicious week!

Best,

Judi