Author: Judi

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JUDI’S RECIPES – WEEK 23 – NOVEMBER 9, 2021

NOVEMBER 9, 2021

Hi Everyone,

Daylight Saving Time is over. It’s getting cooler and darker, and our lovely farm season will end very soon.

The root vegetables are coming in, and this week we are getting Hakurei turnips, native to Japan. Hakurei turnips have a radish-like flavor but are a bit sweeter. I think you’ll enjoy this dish.

HAKUREI TURNIPS WITH SOY AND GINGER

Ingredients

1-2 tsp olive oil

1 clove garlic, minced

1 tsp fresh ginger, grated (or 1/4 tsp ground ginger, if you must)

1 bunch Hakurei turnips, washed and cut into 1-inch dice

Turnip greens, washed and chopped

1-2 TBS low sodium soy sauce

Instructions

  1. Heat the oil over medium heat in a saute pan or skillet.
  2. Add the ginger and saute for a minute or two. Add the garlic and saute until fragrant. Don’t let the garlic brown or it will be bitter.
  3. Add the turnips and, cook until they are slightly brown (about 3-4 minutes).
  4. Add the turnip greens and soy sauce. Saute until the greens begin to wilt.

That’s all there is to it!

HELPFUL HINT: Fresh ginger can be tough to peel. Use the edge of a teaspoon to scrape the skin off. You can freeze the remaining ginger. for future use.

I hope you love this dish. It’s a great fall side.

Have a delicious week.

Best,

Judi

 

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JUDI’S RECIPES – WEEK 22 – NOVEMBER 2, 2021

NOVEMBER 2, 2021

Hello Everyone,

This is Week 22. There are just two more weeks left until our long winter break.

Today we are getting carrots and garlic. What a great combination!

ROASTED CARROTS WITH GARLIC BUTTER

Ingredients

2 lbs carrots , cut diagonally into  2 inch pieces

5 TBS butter

4 garlic cloves , minced

1/4 tsp salt

1/4 tsp freshly ground pepper

chopped fresh parsley, for garnish (optional)

 

Directions

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside. Cut up the carrots and set them aside as well.
2. Melt the butter over medium heat in a large nonstick pan. Add the garlic and cook for 3 minutes, stirring constantly. Take care not to burn the garlic as it will turn bitter if you do.
3. Toss the carrots with the garlic butter in the pan or pour the garlic butter over them in a mixing bowl. Toss until well combined.
4. Transfer the carrots to the prepared baking sheet. Arrange them in a single layer and bake until the carrots are tender, approximately 25 minutes.
5. Remove the carrots from the oven to a serving platter. Taste the dish for seasoning and adjust if necessary. Garnish with chopped fresh parsley, if you are using it.
Enjoy!
HELPFUL HINT: Garlic, as we all know, can stay with you for a while. Here are a couple of ways to lose the fragrance:
1. For your hands: Touch them to stainless steel.
2. For your breath: the next morning after eating the garlic, eat an apple for breakfast. The enzymes in the apple will clear the garlic odor.
I hope you enjoy this recipe and your day.
Have a delicious week!
Best,
Judi

 

 

 

 

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JUDI’S RECIJPES – WEEK 21 – OCTOBER 26, 2021

OCTOBER 26, 2021

Hello, Everyone,

Root vegetables and greens are arriving this week. White turnips are coming, and, from what I hear from our members, no one really knows what to do with them.

Help is on the way. Today’s recipe is for smashed turnips, the greatest potato substitute ever.

SMASHED TURNIPS

  • 12 small to medium turnips, peeled
  • Salt
  • 2 TBS olive oil
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese  (or as needed)
  • Chopped fresh chives
  1. Place peeled turnips in a pot of salted water to cover. Bring them to a boil. Cook for 20 to 30 minutes or until the turnips can be pierced easily with a paring knife. Drain the turnips and let them cool slightly.
  2. Preheat the oven to 375 degrees.
  3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down with a spatula until it’s approximately ½-inch thick. Let them drain for 15 minutes, then gently flip them over onto a dry section of the towel or onto fresh paper towels to drain the other side.
  4. Combine the garlic, olive oil, salt, and black pepper to taste in a small bowl.
  5. Line a baking sheet with parchment paper. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little olive oil and garlic mixture. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
  6. Carefully and quickly flip each turnip over. Brush with the remaining olive oil and garlic combination, and more cheese.
  7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives.

I think you will enjoy this as a terrific side dish with any meat or vegetable meal.

HELPFUL HINT: The leftovers are great the next day.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 20 – OCTOBER 21, 2021

OCTOBER 21, 2021

Hello Everyone,

We are close to winding down, but there is still a wealth of wonderful fall veggies coming our way.

Today’s recipe is one for making stuffing with leeks. Since Thanksgiving is approaching, you might want to try it, although stuffing is great anytime.

Leeks are a member of the allium family. They are the mild sisters of onions, garlic, shallots, and chives. Ordinarily, only the white and light green parts are used in making most dishes, but you shouldn’t throw the green parts away.

STUFFING WITH LEEKS

1 small loaf (1 lb) day-old crusty sourdough bread

½ cup salted butter

2 leeks, dark green leaves removed, halved lengthwise, thinly sliced, and rinsed well (2 cups)

4 celery stalks, diced (1¾ cups)

3 garlic cloves, chopped

¾ teaspoon sea sal

½ teaspoon freshly ground black pepper

¼ cup chopped sage

Heaping ¼ cup chopped parsley

1 tsp chopped rosemary

1 tsp fresh thyme leaves

2 cups vegetable broth (chicken broth is okay too).

2 eggs, beaten

1 TBS extra-virgin olive oil

  1. Preheat the oven to 350 degrees. Grease a baking dish.
  2. Tear the bread into 1-inch pieces and place it in a very large bowl.
  3. Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through.
  4. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss the mixture until the bread is coated. Pour the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread will feel wet. If it’s still a bit dry, mix in an additional ½ cup of broth. The amount you use will depend on how dry the bread is.
  5. Transfer the mixture to the baking dish.
  6. *If you are making this dish ahead, cover the dish with foil and store it in the refrigerator until you are ready to bake.
  7. When you are ready to bake, drizzle the olive oil on top of the stuffing and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

HELPFUL HINT: Cut the dark green leave off the leeks, put them into an airtight bag, and freeze them. They’re great in soups and stews.

ANOTHER HELPFUL HINT: It is important to tear the bread. Don’t cut it!

Enjoy!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 19 – OCTOBER 12, 2021

OCTOBER 12, 2021

Hi Everyone,

Week 19! This is the home stretch. We’ll all miss CSA during the winter, but we are armed with some recipes that will keep us warm and cozy until next spring.

Today’s recipe is one for sweet potatoes. We all love sweet potatoes and we all love lasagne. So how about sweet potato lasagne? Brilliant!

SWEET POTATO LASAGNE

Ingredients

Cooking spray

3 large sweet potatoes (about 2 lbs), peeled and sliced 1/8″-thick.
2 TBS extra-virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 lb. sweet Italian sausage, casings removed

Kosher salt

Freshly ground black pepper

2 c. marinara sauce (available everywhere)

1- 5-oz package fresh baby spinach

16 oz. ricotta
1 large egg, beaten
3/4 c. freshly grated Parmesan, divided
1 tsp. dried oregano
1 1/2 c.shredded mozzarella (don’t buy the pre-shredded kind. They put other stuff in there to keep it from clumping).

Freshly chopped parsley

DIRECTIONS

  1. Preheat the oven to 375 degrees. Grease a 9”-x-13” baking pan with cooking spray. In a large skillet, heat the oil over medium heat. Add the onion and cook until soft, then add the garlic and cook until you smell garlic (1 minute more). Add the sausage and cook, breaking up the meat with a wooden utensil, until it is no longer pink, about 6 minutes. Season with salt and pepper to taste.
  2. Pour in the marinara sauce and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Add the spinach and cook until the spinach is wilted. Remove from the heat.
  3. In a large bowl, stir together the ricotta, egg, ½ cup of Parmesan, and oregano. Season with salt and pepper.
  4. Spread a thin layer of the marinara mixture evenly across the bottom of the prepared baking dish. Layer some sweet potatoes on top of the sauce, slightly overlapping. Spread about ⅓ of the ricotta mixture over the sweet potatoes. Then pour ⅓ of the remaining meat sauce on top. Repeat to make two more layers. Top the lasagna with the mozzarella and the remaining ¼ cup of Parmesan.
  5. Cover the dish with aluminum foil and bake until the sweet potatoes are almost cooked through (about 45 minutes), then remove the foil and bake until the sweet potatoes are fork-tender and the cheese is lightly golden (15 minutes more).
  6. Remove the baking dish from the oven and let it rest for 10 minutes, then garnish with parsley before serving.

Dish, Food, Cuisine, Ingredient, Baked goods, Comfort food, Produce, Flatbread, Recipe, Pizza cheese,
HELPFUL HINT: Before covering the dish with foil, spray the inside surface of the foil with cooking spray so the cheese won’t stick to the foil.
I hope you enjoy this hearty dish.
Have a delicious week!
Best,
Judi
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JUDI’S RECIPES – WEEK 18 – OCTOBER 5, 2021

OCTOBER 5, 2021

Hello Everyone,

Fall is in full force in the fields. Expect lots of root vegetables, squashes, and fall greens.

Today’s recipe is one that utilizes beets and other fall harvest vegetables.

ROASTED MARINATED BEETS WITH  GOLDEN POTATOES

Ingredients

3 medium beets (about 1 pound)

7 tablespoons olive oil, divided

2 tablespoons Sherry vinegar or red wine vinegar, divided

Kosher salt, freshly ground pepper

 

1 lb. Yukon Gold potatoes cut into 1-inch pieces (no need to peel them)

3 scallions, thinly sliced

1 cup coarsely chopped mustard greens

¼ cup chopped fresh dill

2 TBS chopped fresh parsley

2 TBS freshly grated horseradish or prepared horseradish

1 TBS fresh lemon juice

⅓ cup crème fraîche

 

Preparation

1. Preheat the oven to 400 degrees. Wrap the beets in foil and roast them directly on the middle rack until tender, about 1 hour.

2. Let them cool, then peel, and cut into ¾ inch pieces. Place them in a bowl and toss with 2 TBS. oil and 1 TBS vinegar. Season with salt and pepper. Let them rest at room temperature for 30 minutes.

3. Meanwhile, toss the potatoes with 1 TBS of the oil on a large rimmed baking sheet. Season with salt and pepper.

4. Roast the potatoes, stirring occasionally, until they are golden and tender, 25–30 minutes.

5. Let the potatoes cool slightly. Transfer them to a large bowl and add the scallions, mustard greens, dill, parsley, horseradish, lemon juice, the remaining 4 TBS of oil, and the remaining 1 TBS. of vinegar. Toss this mixture to combine, then season with salt and pepper.

6. Add the beets and toss again. Serve drizzled with crème fraîche.

HELPFUL HINT: The beets can be marinated 3 days ahead. Cover and chill until you’re ready to make the dish.

I hope you enjoy this great fall dish.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2021

SEPTEMBER 28, 2021

Hello Everyone,

Now that Fall has arrived and temperatures will be getting cooler, we are seeing the return of some of the vegetables we loved in the Spring: lettuces and other greens. And radishes. We love those bright, crunchy, peppery little gems!

In our household, radishes most frequently are eaten raw after a rinse and with a little salt. But, as the weather turns cooler we crave something a little warmer and less peppery. Radishes mellow with cooking, so that’s the way to deal with them if you find them too spicy.

Today’s recipe is one for cooking radishes until they are mellow and serving them with sweet garlic.

ROASTED RADISHES WITH GARLIC

Ingredients

1 lb. fresh radishes, stems removed, ends trimmed, cut in half

1 TBS melted ghee or avocado oil)

1/2 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried parsley, dried chives, or dried dill or mix

2 garlic cloves, finely minced or crushed

Directions

1. Preheat the oven to 425 degrees. In a bowl, combine the radishes, cooking fat (ghee or oil), dried herbs, salt, and pepper. Toss the mixture until the radishes are evenly coated.

2. Spread the radishes in a single layer in a 9 x 13 baking dish.

3. Bake for 20-25 minutes, stirring every 10 minutes. After the first 10 minutes of baking add the minced or crushed garlic and mix. Return the pan to the oven to bake an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.

4, Optional: serve this dish with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

HELPFUL HINT: Ghee is clarified butter and is available in most supermarkets.

BONUS RECIPE: For when visitors are coming and you don’t have time for a complicated appetizer.

DIPPED RADISH BITES

Ingredients

3 TBS unsalted butter, browned and cooled

1/2 cup tahini

1 bunch of radishes, greens removed

1/4 cup sesame seeds

Flaky sea salt

DIRECTIONS

  1. Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.

  2. Line a baking sheet with baking parchment paper,  and place the sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and the tahini. Dip a radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes.

    3. Transfer the baking sheet to the refrigerator and chill it for about 10 minutes.

    4. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, and then sprinkle with more sesame seeds, coating the whole radish. Return the radish to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.

    Serve and enjoy!

    Have a delicious week.

    Best,

    Judi

 

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 21, 2021

SEPTEMBER 21, 2021

Hello Everyone,

Today is the first day of Fall. This means the bulk of the harvest is coming in! We’ll be getting all those hearty root vegetables, some fall greens, and ripe fruit. Lucky us!

Today’s recipe utilizes many of our early fall veggies and is a favorite of mine, because it is a salad.  Salads require a bit of preparation, but they are so worth it. If I’m ever stranded on a desert island, as long as there are salad palms around, I’ll survive.

Once you have the ingredients assembled, this recipe requires practically no time at all.

JUDI’S FAVORITE SALAD IN THE WHOLE WORLD

Quick-pickled onionsThese are delicious in or on almost anything, so make extra and store it in the refrigerator

1 small red onion, peeled and thinly sliced

1/2 cup apple cider vinegar

1/2 cup water

2 tsp kosher salt

1 tsp sugar

For the salad

2 cups kale, stemmed and chopped

1 cup shredded red cabbage

1 cup raw red beets, peeled and diced

3/4 cup cooked or canned and rinsed chickpeas

1/4 cup pickled red onions (see recipe, above

1/4 cup fresh cilantro leaves, torn

1/4 cup crumbled feta cheese

1/4 cup toasted pepitas (pumpkin seeds)

Extra-virgin olive oil and red wine vinegar, for the dressing

Kosher salt

1 avocado, peeled and cubed

Directions

  1. Pickle the red onion: Combine the vinegar, water, salt, and sugar in a bowl and stir until dissolved.  Add the onions and toss the mixture well. Let it sit for at least a half hour, stirring ocasionally.
  2. Combine the kale, cabbage, beets, chickpeas, pickled onions, cilantro, feta, and pepitas in a big bowl. Dress with oil, vinegar, and salt to taste. Top with the avocado.
  3. Enjoy!

I hope you enjoy this as much as I do.

HELPFUL HINT: the pickled onions will last in the fridge for about a week.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 15 – SEPTEMBER 14, 2021

SEPTEMBER 14, 2021

 

HI EVERYONE,

We are finally in Fall mode, although you wouldn’t know it by the temperature!

But, the Fall vegetables are coming in. This week we’re getting delicata squash, that most delicious squash of all. It also is thin-skinned, which means it’s much easier to prepare than some other squashes.

Today’s recipe is for stuffed delicata squash, which is yummy and also quick and easy.

 

STUFFED DELICATA SQUASH

2 TBS vegetable oil

4 large delicata squash, ends cut off, sliced horizontally, and seeded

1 lb. lean ground turkey or chicken

1/2 small onion, diced

2 garlic cloves, minced

1 –14.5 oz. can diced tomatoes, drained

1 tsp seasoning salt. I particularly like truffle salt, but you can use anything you like.

1 cup fresh spinach, washed, dried, and chopped. (You can also use frozen chopped spinach)

1. Preheat the oven to 400 degrees.
2. Add the olive oil to a large skillet. When the oil is hot, brown the meat over medium-high heat. After the meat has been cooking for about 2-3 minutes, add the onion and garlic.
3. Microwave the squash for about 1 minute to soften it.
4. Once the meat is almost fully cooked, add the tomatoes, the seasoning salt, and the spinach. Stir to combine everything and continue to cook until the spinach wilts. This should only take a few minutes.
5. Use a slotted spoon to fill the squash halves with the turkey mixture.  Fill them as full as you can.
6. Bake the stuffed squash at 400 degrees for 20 to 30 minutes, until the tops are browned and the squash is soft.
HELPFUL HINT: This is great with some melted cheese on top, or you can sprinkle the finished dish with grated cheese.
I hope you enjoy this simple and satisfying Autumn dish.
Have a delicious week!
Best,
Judi
Posted on

JUDI’S RECIPES – WEEK 14 – SEPTEMBER 7, 2021

SEPTEMBER 7, 2021

As summer wanes and autumn drifts in, most of us find this to be a bittersweet time. Trees and shrubs are beginning to shed in preparation for their long winter nap. Root vegetables, melons, and squashes are at their peak. And we humans are getting ready to hunker down, eat soup, and enjoy the bounty coming from the farm.

Today’s recipe is one to enjoy without any guilt whatsoever – carrot fries!

They’re yummy and crunchy, vegan, easy to prepare,  and – most importantly – a healthy choice.

CARROT FRIES

INGREDIENTS

  • 2 lbs large carrots
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 teaspoon kosher salt
  • 2 TBS cornstarch
  • 2 TBS olive oil

INSTRUCTIONS

  1. Preheat the oven to 425 degrees.
  2. Peel the carrots and cut off the ends, then trim the sides to make them rectangular. Cut these into 3/8-inch wide slices, then cut the slices into strips.
  3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with olive oil, then add the spices and cornstarch. The cornstarch will help to keep the carrots from getting soggy and give them a nice crust. Mix thoroughly to combine the ingredients.
  4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake them for 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes, until the fries are dry and slightly browned.  Watch them carefully because the cooking time can vary depending on the thickness of the slices and the actual temperature of your oven.
  6. Cool a few minutes, then serve.

HELPFUL HINT: Don’t let these sit around. The longer they are out of the oven, the softer they will be.

ANOTHER HELPFUL HINT: These are great with ketchup, salsa, ranch dressing, or a squeeze of lemon juice.

Wishing all our Jewish members a happy, healthy New Year. L’Shana Tovah.

Have a delicious week.

Best,

Judi