Tag: garlic

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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 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 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
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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

 

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JUDI’S RECIPES – WEEK 10 – AUGUST 10, 2021

AUG 10, 2021

Hi everyone,

The star of the show has arrived. It’s tomato season!

Tomatoes are at their peak right now. Those juicy red jewels are here for our enjoyment.

Someone like me would simply walk into the garden with a salt shaker in her back pocket, just picking and slurping. But, here’s a more civilized recipe, a simple toast with garlic and tomato. It couldn’t be easier to make and it is so delicious!

TOASTED RUSTIC BREAD WITH TOMATOES

  • 2 slices of bread from a plain rustic loaf, about 1/2-inch thick
  • 1 garlic clove, peeled
  • 1 small ripe red tomato, cut in half, seeds squeezed out
  • 1 TBS extra-virgin olive oil
  • Flaky sea salt or fleur de sel to taste
  1. Toast the bread on both sides under the broiler, on a stovetop grill, or over coals, until it is perfectly browned, but a tiny bit soft in the center ( about 1 minute per side).
  2. Cut the garlic clove in half. Pressing down firmly, rub the top of each piece of toast with the cut side of the garlic. Rub the tomato, cut side down, against the toast. Keep rubbing to moisten the toast and give it a juicy red color.
  3. Drizzle with olive oil and finish with a tiny sprinkle of sea salt. Serve immediately.

You never have to worry about making this ahead of time. It takes literally five seconds to make.

HELPFUL HINT: You could zhush this up with anchovy, fresh basil leaves, rosemary sprigs, avocado or grilled shrimp. Or all of them!

ANOTHER HELPFUL HINT: For more intense flavor, try grating the tomato instead of rubbing it onto the toast.

I hope you enjoy this. It’s a wonderful way to start a summer meal. Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 8 – JULY 26, 2021

JULY 26, 2021

Hi Everyone!

Here we are at Week 8. As I’m sure you’ve noticed, the composition of your shares is changing. As different vegetables reach ripeness, they are added into the share, while those that are “over” are dwindling. So,  no more lettuce until the fall.

This week’s share is bringing us Oriental eggplants, also called Chinese eggplants. These are easy to cook and are tender and delicious. Today’s recipe is for stir-fried Chinese eggplants with garlic sauce.

 

STIR-FRIED CHINESE EGGPLANTS WITH GARLIC SAUCE

INGREDIENTS: No amounts. It’s all to taste!

  • Chinese eggplants, washed, dried, and cut into strips. No need to peel them!
  • Soy sauce
  • Garlic, chopped
  • Sugar
  • Vinegar
  • Shaoxing wine or dry sherry
  • Sesame oil
  1.  Whisk the ingredients for the sauce in a bowl and set aside
  2. Stir fry the eggplant with a little oil for a few minutes over medium heat, until they are tender. Transfer the eggplant to a bowl.
  3. Use the same pan and after cooling them for a minute, return the eggplants to the pan.
  4. Add the sauce and stir fry for a quick minute and drizzle a little sesame oil into the dish.
  5. Serve with brown rice or white rice.

HELPFUL HINT: Always make sure that your eggplant is cooked through before serving it.

ANOTHER HELPFUL HINT: If you’re not a purist, you can add mushrooms, onions, meat, or mixed vegetables to this dish.

 

I hope you enjoy this – it only takes 20 minutes to make and you don’t need to turn on the oven!

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 6 – JULY 13, 2021

JULY 13, 2021

Hi Everyone,

Soggy, soggy, soggy – and frizzy too! Sorry, the weather is getting to me.

Let’s talk about fennel. Fennel is the vegetable about which I am questioned most frequently: “What the heck is this? What do I do with it?”

Fennel isn’t a root vegetable, but it is a member of the carrot family. And every part of it is edible. It has a licorice flavor and is lovely featured in various dishes, many of them tomato-based. And raw fennel is lovely in a salad.

Fennel is an excellent source of vitamin C and a very good source of fiber, folate, and potassium.

So, here’s a simple fennel recipe for you.

FENNEL RICE

  • ¼ c. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 lb fennel (2 medium bulbs), trimmed, cored, and cut into small dice.
  • Salt to taste
  • 1 c. long-grain rice, such as basmati, rinsed
  • 2 ½ c. water
  • ¼ c. chopped fresh parsley
  • ¼ c. chopped fresh dill
  • pepper to taste

 

  1. Heat 3 TBS of the olive oil over medium heat in a deep pot with a cover. Add the onion and cook, stirring frequently, until the onion is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the fennel, add a generous pinch of salt, and cook, stirring frequently, until the fennel has wilted and softened, about 8 minutes. Stir in the rice and stir to coat the grains with olive oil.
  2. Add the water, salt, pepper, parsley, and dill and bring the mixture to a boil. Reduce the heat to low. Cover and simmer 20 to 30 minutes, until the rice is soft and the liquid is absorbed. Remove the pan from the heat, uncover and place a towel across the top. Cover with the lid and let it sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

HELPFUL HINT: You can substitute quinoa for the rice for an even healthier dish.

ANOTHER HELPFUL HINT: The fennel fronds make a great garnish for a salad or stew.

I  hope you enjoy this dish. Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 5 – JULY 6, 2021

JULY 6, 2021

Hi Everyone,

Another heatwave headed our way. I confess I am not comfortable in The Baked Apple.

Perhaps a nice cool summer meal would be enjoyable. I have just the ticket: a wonderful Swiss chard dip! It will make you forget hummus, for a little while anyway. And there’s no reason to turn the oven on!

SWISS CHARD DIP

2 bunches Swiss chard (about 1½ lb.)

⅔ cup extra-virgin olive oil, divided, plus more for serving

5 garlic cloves, finely chopped

½ cup tahini

⅓ cup fresh lemon juice

Kosher salt
Pita or flatbread and lemon wedges (for serving)

  1. Remove the ribs and stems from the Swiss chard leaves and finely chop. Tear the leaves into small pieces. Reserve the leaves and the twigs separately.

     

    2. Heat ⅓ cup of the oil in a large pot over medium-low heat. Cook the ribs and stems from the chard, stirring frequently and adding a splash of water if the veggies start to brown. Saute until the stems are tender, 5–7 minutes.

    3. Add the garlic and cook, stirring, until it is fragrant, about 1 minute. Add the reserved chard leaves by the handful, letting them wilt before adding more. Cook, tossing, until all the leaves are wilted and tender, 10–12 minutes. Let the mixture cool. Squeeze the excess liquid from the mixture into a measuring cup. You should have about a half cup of liquid.

4. Place the mixture and a tablespoon of the cooking liquid in a food processor or blender and add tahini, lemon juice, and ⅓ cup of the oil. Season with salt, and process. Add more cooking liquid if needed, until the dip is creamy and only speckles of chard are visible. This could take up to 5 minutes. Season with more salt to taste.

5. Transfer the dip to a serving bowl and drizzle with more oil. Serve with bread and lemon wedges.

HELPFUL HINT: This dip can be made up to 3 days ahead. Cover and refrigerate until serving time.

 

I hope you enjoy this dish and all the vegetables in your share.

Have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 2 – JUNE 15, 2021

JUNE 15, 2021

Hi everybody!

Welcome to Week 2.

Yes, we are getting more lettuce, three heads, in fact, plus Mizuna, another salad green. But, we’re also getting some pretty nice herbs: rosemary and oregano. So, this week’s recipe ignores all the greens. Of course, they’d make a wonderful salad to serve on the side. But, this week, let’s make some chicken! It’s a Tuscan- style dish with herby, lemony notes.

 

CHICKEN WITH OREGANO AND ROSEMARY

  • ¼ c. extra virgin olive oil
  • ¼ c. freshly squeezed lemon juice
  • 1 TBS Dijon mustard
  • 3 large cloves garlic, finely minced
  • 1 TBS fresh rosemary, minced
  • 1 tsp fresh oregano, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 6-8 boneless skinless chicken breasts
  1. Combine all ingredients except the chicken in a bowl and whisk until thoroughly mixed.
  2. Pour this marinade over the chicken breasts, and refrigerate for 2 hours.
  3. Remove the chicken breasts from the marinade to a platter.
  4. Spoon a little extra marinade over the chicken.
  5. Season both sides of the chicken breasts with salt and pepper.
  6.  Grill or saute for 4-6 minutes on each side.
  7. Use an instant-read thermometer to check the internal temperature of the chicken.  Remove the chicken breasts when the thermometer reads 165 degrees. This will take approximately 10 minutes, depending on the size of the chicken breasts
  8. Allow the chicken to rest, covered, for 3-5 minutes.
  9. Serve warm

HELPFUL HINT: This would be great with a nice salad on the side, and garlic mashed potatoes. I also love it with pickled beets or sour pickles.

I hope you enjoy this dish and all your lovely veggies.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 1 – JUNE 8, 2021

JUNE 8, 2021

Welcome to CSA! If you’re new, we’re happy to meet you. If you are a returning member, we’re delighted to see you again!

It has been so – dare I say it? – HOT! Hot, hot, hot! And humid. It is so uncomfortable, that the earth moved away from the sun to try to cool off. Things should get better later in the week, so you can enjoy your cool greens and veggies this week.

As always, the first few weeks include many greens, because they are ready to be picked. These early crops are truly welcome during a heatwave.

We are getting boc choy this week, a wonderful crunchy vegetable of Asian origin. So, here’s a simple recipe that will keep you cool and satisfied.

 

GARLIC SESAME BOC CHOY

3 TBS oil – any neutral oil: canola, vegetable, corn oil

2 cloves garlic, chopped

2 shallots, minced

4 boc choy

soy sauce to taste

2 tsp sesame oil

crushed red pepper (optional)

 

  1. Halve or quarter each boc choy, depending on the size of the bok choy, and wash under cold running water.
  2. Heat a large skillet or wok over medium-high heat and add the neutral oil. Swirl the pan to coat it with oil. As soon as the oil is wavy looking, add the garlic and the shallots, and sautè for 1-2 minutes, stirring constantly.
  3. Add the bok choy, soy sauce, and sesame oil. Toss and cover the pot. Cook for approximately 2 minutes, then uncover, toss the boc choy, and recover the pan. Continue to cook the bok choy until the white parts are crisp-tender.
  4. Sprinkle with crushed red pepper, if you’re using it, and drizzle with additional sesame oil, if desired.

HELPFUL HINT: Go easy on the sesame oil. It can be intense.

 

I hope you enjoy this delightful summer dish.

Have a delicious week!

Best,

Judi