Monday, September 26, 2011

Tilapia Tacos with Grilled Peppers and Onions

This was a great dinner that put all the peppers and onions from the CSA to good use.
Thursday Menu – Tilapia Tacos with Grilled Peppers and Onions
Farm Share Food – Onion, Carmen Peppers, Jalapeno Peppers
Tilapia Tacos with Grilled Peppers and Onions
Original recipe from Cooking Light

1 onion, thickly sliced
2 carmen peppers, halved and seeded
salt and pepper
4 tilapia fillets
1 jalapeno, thinly sliced
shredded cheese
2 T cilantro, chopped
1 avocado, sliced
Grill peppers and onion slices.  (Regular Grill, Indoor Grill, or Stovetop Grill Pan).  Grill 12 minutes, turning once.  Remove from grill and allow to cool slightly.  Slice onion ring in half and slice the peppers.  Combine onions with salt and pepper to taste.
Sprinkle fish with salt and pepper.  Heat a non-stick skillet over medium-high heat.  Coat with cooking spray.  Cook fillet 3 minutes on each side. 
Warm tortillas according to package directions.  Divide fish and onion and pepper mixture evenly among the tortillas.  Serve with jalapeno slices, cheese, cilantro, and avocado as taco toppings.

Thursday, September 22, 2011

Roasted Squash and Jalapeno Soup

This was an easy soup to make.  I loved the sweetness of the squash contrasted by the heat of the jalapeno.  
Wednesday Menu – Chicken Pot Pie, Roasted Squash and Jalapeno Soup
Farm Share Food – Bon Bon Squash, Jalapenos, Onions
Roasted Squash and Jalapeno Soup
Original recipe from Every Day with Rachael Ray

Printable Version

2 onions, peeled and quartered
2 Jalapeno Peppers, halved and seeded
1 Bon Bon Squash, quartered
Olive Oil
Salt and Pepper
1 quart broth
2 T brown sugar
¾ t allspice
¼ cup cream
On a rimmed baking sheet toss onions and peppers with olive oil, salt and pepper.  Add squash quarters to the pan and drizzle with olive oil, salt and pepper.  Roast at 450 degrees for 20 minutes.  Remove and cool until you can handle the squash.  Peel the skins off the squash and reserve the pulp.
In a soup pot warm the broth.  Add vegetables, brown sugar, and allspice.  Puree (another great time to use that immersion blender).  Stir in cream and serve.

Wednesday, September 21, 2011

Week 15 of 2011

We got…  
Acorn Squash, Beets, Garlic, Onions, Peppers – Carmen, Jalapeno, Potatoes, Tomatoes – Ping Pong, Golden Rave
Fruit: Peaches
My plans….
Acorn Squash and Onions
This Roasted Red Onion and Squash Pasta looks yummy – the picture has all this great caramelization on the vegetables.

I might try them on the grill.  A fellow share holder and friend walked me through the process.  It sounds a lot like roasting beets, but on the grill.  Wrap them in tin foil and toss with olive oil, salt and pepper.  Beware, some of those beets were huge this week – trim them down.
The CSA garlic is awesome!  I’ve been using it in lots and lots of recipes.  I thought this week I’d look for something to highlight the garlic.  I might make this Garlic Oil.  A list of recipe suggestions for the Garlic Oil follow.
Garlic Oil Vinaigrette
Vegetables with Garlic Oil
Chicken Marinated in Garlic Oil

I found this super easy recipe called Paella StuffedPoblanos.  I think I might try to with a variety of peppers – Carmen, Jalapeno, and Poblano.

Potatoes, Tomatoes, Onions and Squash
This recipe sounds very interesting – Lentil Potato Casserolewith Pumpkin and Tomatoes withPhyllo Crust.  It looks like a bit of work, but I’d like to give it a try.  It calls for canned tomatoes, but I think I’ll use the fresh.  It also calls for canned pumpkin but gives the option to use 1 ½ cups of fresh puree.  I’m thinking about using some of the winter squash I have from the CSA.

Tuesday, September 20, 2011

Skillet Lasagna with fresh tomatoes

I love this lasagna that you make on the stove top with FRESH tomatoes.  It smells so good while it cooks and the comforting aroma was still in the air to greet me when I returned from my evening meeting.  
Meatless Monday Menu – Skillet Lasagna, Salad
Farm Share Food – Tomatoes, Carrots, Zucchini, Basil, Parsley
Skillet Lasagna

I followed this recipe.  Check out their picture, it’s so pretty.  Mine did not look so pretty, and got to the plate in a big mess.  BUT it tasted so good.
NOTES: I used my frozen cubes of herbs – basil and parsley.  Carrots I had this week from the CSA.  I used frozen shredded Zucchini from earlier in the CSA season.  I used fresh baby spinach, but I think you could use any frozen greens – I have frozen kale in the freezer from earlier in the CSA season.  It was a little salty.  The recipe has you adding salt as you layer and they have you put it in the sauce and in the ricotta mixture.  I’ll be cautious in my use of salt the next time I make this.

Monday, September 19, 2011

Chicken “Kebabs” and Nectarine Salsa

This is a perfect meal to prep ahead of time and then get a meal to the table quickly after a busy day.  Oh, and this was a delicious dinner.  I had the chicken pieces marinate all day and made the salsa beforehand.  When I got home I broiled the chicken, made the cous cous and served dinner within minutes.  
Sunday Menu – Chicken Kebabs, Nectarine Salsa, Cous Cous
Farm Share Food – Red Onion, Nectarines, Carmen Peppers, Jalapeno Peppers
Chicken “Kebabs” and Nectarine Salsa
Originally from Cooking Light

“Kebabs” is in quotes because I see no reason to take time to skewer kebabs when it’s just dinner for our family.  If I needed them at a party or to transport them, fine I get it and I would take the time.  For our family, they just were laid out in a single layer on a pan to be broiled in the oven.
Printable Version

1 T brown sugar
1 T olive oil
2 t chile powder
1 t minced garlic
½ t kosher salt
½ t ground cumin
Fresh ground pepper
2-3 chicken breasts, cut into bite size pieces
1 large red onion, cut into bite size pieces
2 cups nectarine, peeled and diced
½ cup sweet pepper (bell or Carmen), diced
¼ cup red onion, minced
2 T fresh cilantro leaves, chopped
1 ½ T lime juice
2 t jalapeno, seeded and minced
1 avocado, diced
Combine brown sugar, oil, chile powder, garlic, salt, cumin, pepper.  Add chicken pieces and marinate for a minimum of 15 minutes or up to a whole day in the refrigerator.
Preheat broiler and arrange onion and chicken pieces on foil lined broiler pan coated with cooking spray.  Broil for about 15 minutes, turning occasionally until chicken is done.
Combine nectarine, pepper, red onion, cilantro, lime juice, and jalapeno.  Gently stir in avocado.
Serve chicken and onions pieces with the salsa.

Green Bean with Ginger and Tomatoes

The dinner with my friend to share Indian food was a success!  I have tons and tons of food magazines and they all these laid out menus, right?  Well I’ve never followed one of those until now.  I made the whole dinner menu from Feast on Flavor from Everyday Food volume 85.  I had told you I was going to make the Spiced Potatoes and Onions, those were just okay.  My favorite dish of the night was Green Beans with Ginger and Tomatoes.  
Friday Night Menu – Tandoori Chicken, Basmati Rice, Spiced Potatoes and Onions, Cucumber Raita, Green Beans with Ginger and Tomatoes, and the most scrumptious cake our guest brought from our favorite, local Italian Bakery
Farm Share Food – Onions, Tomatoes
Green Beans with Ginger and Tomatoes
Everyday Food volume 85

Printable Version
1 T olive oil
2 T ginger, minced
½ t ground coriander
1 pound green beans, trimmed
Salt and Pepper
3 medium tomatoes, cut into ¼ inch wedges
1 T lime juice
In a large skillet heat oil over medium-high heat.  Add ginger and garlic and cook, stirring constantly, until fragrant – 1 minute.  Add green beans.  Season with salt and pepper.  Stirring occasionally until green beans begin to soften, 5 minutes.  Add tomatoes, cook  until tomatoes begin to release their juice, 3 minutes.  Add ¼ cup water, reduce heat to medium, cover and cook 4 minutes.  Uncover, increase heat to high and cook until liquid is reduced, about 5 minutes.  Stir in lime juice, season to taste with salt and pepper.  Serve warm or at room temperature.

Santa Fe Summer Pot with Avocado and Shrimp

I made this delicious dish.  It never got eaten as a meal, but just as we could.  We are in that crazy busy time of back to school.  The night we planned to have this we had soccer practice and CSA pick up along with regular routines – like homework.  An actual meal never made it to the table that night but I had done the prep work for this dish, so I made it for myself for lunch the next day.  I wanted to keep it to myself as lunch for at least one more day, but it was so good I had to share it with my husband. 
Farm Share Food – onion, jalapeno, tomatoes
Santa Fe Summer Pot with Avocado and Shrimp

I know the source for this dish was the Splendid Table.  I couldn’t find it on their website after searching several different word combinations.  So, Thanks Lynne!

¼ cup lime juice
½ medium onion, small chop
1 garlic clove, minced
½ jalapeno, seeded and small chop
½ t ground cumin
½ t ground coriander
Fresh ground pepper
1 ½ pounds tomatoes, rough chopped
2 sprigs fresh cilantro
1 small cucumber, diced
1 avocado, diced
1 pound cooked shrimp (firm tofu or chicken work great too)
Tortilla chips crushed

In a small bowl combine, lime juice, onion, garlic, jalapeno, cumin, coriander, and fresh ground pepper to taste.  Let marinate for a minimum of 10 minutes.
Blend the tomatoes and cilantro with an immersion blender or in a food processor until chunky.  Add the onion mixture and pulse 5 times.
Divide the cucumber, avocado and shrimp between up to 4 serving bowls.  Spoon the tomato mixture on top and garnish with the tortilla chips.  Enjoy!

Wednesday, September 14, 2011

Roasted Beets with Balsamic Glaze

Two bunches of beets were just taunting me from the fridge.  I try so hard to like the beets, but it takes till they taunt me to make something out of them.  This recipe was good to roast them, some got eaten for dinner and some got frozen to make my favorite Beet Red Velvet Cake – an application for beets I get excited about.

Monday Menu – Adobo Tuna Steak, Coconut Rice, Beets with Balsamic Glaze
Farm Share Food – Beets

These were actually good and made a lovely addition to our garden salad the next night.
Roasted Beet with Balsamic Glaze
From Simple Recipes

2 bunches of beets, greens removed
Olive Oil
½ cup balsamic vinegar
2 t sugar
1/8 t cayenne pepper
Trim the tops and bottoms off the beets.  Wrap beets rubbed in olive oil and sprinkled with salt in foil and roast on a baking sheet in a 400 degree oven for an hour.  After one hour test the beets by poking with the tine of a fork.  If the fork tines go in easily the beets are done.  If they are not done after one hour, continue to check them every 15 minutes.
To prepare the glaze add the balsamic vinegar, sugar, and cayenne pepper to a shallow pan on low-medium heat.  Cook until the vinegar has reduced to a syrup, when you can run your stirring utensil through the liquid and it does not immediately run back together.
When the beets have cooled, peel them and cut them into bite size chunks.  When the glaze is done toss it with the beets and serve.

I will say this, I do love greens and will try this BeetGreens recipe next time I have beets.

Week 14 of 2011

Week 14 of 2011
We got…
Bon Bon Winter Squash, Carrots, Onions, Peppers (Carmen, Jalapeno, Poblano), Potatoes, Tomatoes (Ping Pong, Plum, Beefsteak)
Fruit: Nectarines
Our Beef Share was delivered this week and included Ground Beef, Steak, and Short Ribs.
My plans…
Bon Bon Winter Squash, Onions, and Jalapenos tells me that the flesh of this winter squash is very sweet.  I think I’ll make this Roasted Squash Soup with Chiles.  The sweetness of the squash and the heat of the Jalapenos should make for a good soup.

Carrots and Tomatoes
I LOVE this Skillet Lasagna and haven’t had the chance to share it on the blog yet.  I’m making it this week!  I’ll defrost some of the Zucchini I have in the freezer to make as many ingredients as possible came from local sources.

Onions, Carmen Peppers, and a hot Pepper – Jalapeno or Poblano
Here is another recipe that can put all those great peppers from the CSA to use, Tilapia Tacos with Grilled Peppers and Onions.

I’ve invited a friend over for dinner who says she doesn’t like Indian food.  I’ve got a whole menu planned that I hope will change her mind including Spiced Potatoes and Onions from Everyday Food volume 85.
We always just gobble up our CSA fruit, but this week I might try these Chicken Kabobs with Nectarine Salsa.

Ground Beef
I’ve mentioned this recipe before, but have yet to try it.  I’ve been waiting for our next delivery of ground beef to try Sriracha Marinara and Meatballs.

The other beef is in the freezer waiting for a good idea to strike!

Monday, September 12, 2011

Curry Spiced Noodles

Peppers and Onions we have in abundance from our CSA.  I’ve been looking for some recipes that highlight peppers.  These Curry Spiced Noodles did the job.
Friday Menu – Curry Spiced Noodles
Farm Share Food – Carmen Peppers, Bell Peppers, Onions, Cilantro

Curry Spiced Noodles

I followed the recipe closely enough that it makes sense to just follow the link.  Check out my note.

NOTE: I did use spaghetti.  I had only regular button mushroom, they worked fine.  I substituted lemon peel for the lemongrass.  I cut a regular onion from the CSA into long slices to substitute for the scallions.  It worked very nicely and allowed for more of the recipes ingredients to come from the CSA.  I used cilantro frozen from the CSA.  I added the cubes while the broth was thickening in step three instead of as a fresh garnish.  The flavor was still present.

Pickled Broccoli Chips

Summer Fest is celebrating Broccoli this week, the go-to vegetable at our house.  So of course, we really like the florets, but what to do with the stems.  On the Splendid Table this summer I heard this great idea for making pickled chips out of the stem.  They are a great little treat to set out for folks to munch on before dinner.

Pickled Broccoli Chips
Inspired by Martha Rose Shulman, a guest on the SplendidTable August 13, 2011
1 Broccoli Stem, peeled and thinly sliced
½ t salt
2 cloves garlic, minced
3 T extra-virgin olive oil
1 ½ T white wine vinegar
Salt & Pepper to taste
Place the Broccoli slices in a jar or small glass bowl (that has a lid).  Toss with the ½ t of salt, cover and place in the refrigerator overnight.
Drain and rinse the broccoli slices.  Toss with garlic, olive oil, vinegar, salt & pepper.  Place back in the same container and place in the fridge for up to 8 hours.  Serve.
Visit other Summer Fest friends for their best ideas for Broccoli…

Friday, September 9, 2011

Roasted Tomato and Eggplant Soup

Delicious!  I loved all the deep roasted flavors in this soup.  The chickpeas add depth, the tomatoes have sweetness you get right up front and then you taste the eggplant at the end.  And, it was pretty easy to make on a weeknight.  I roasted the vegetables while I supervised baths and then finished dinner prep while the kids watched their TV for the day.

Thursday Menu – Roasted Tomato and Eggplant Soup, Cheese Quesadillas

Farm Share Food - Beefsteak Tomatoes, Garlic, Eggplant, Cilantro

The original recipe in the link below calls for plum tomatoes, I had beefsteak from the CSA and they worked fine.  I halved the original recipe and it made a perfect amount for two of us.  Last night was another “piece meal” for the kids – quesadillas and tomato slices.  There is a chance we might get carrots in our CSA next week, so save this recipe and you can make even more of the ingredients be from the CSA.  I put those frozen herbs to use and pulled out cilantro cubes to add to the soup.

1 ½ pounds beefsteak tomatoes, cut into wedges
¼ pound carrots, cut into chunks
3-5 cloves of garlic, peeled (the cloves from the CSA are huge, use your judgement)
Olive oil
Salt and Pepper
½ eggplant, cut into chunks
1 can (15 oz) chickpeas, drained and rinsed
1 t curry powder or other Asian spice blend (I used Bangkok blend from Penzey’s)
2 cups or more broth
¼ cup cilantro, chopped
Preheat oven to 425 degrees.
On one rimmed baking sheet toss tomato wedges, carrots, garlic, drizzling of oil, salt and pepper.  Spread into a single layer.
On a second rimmed baking sheet toss eggplant, chickpeas, curry powder or spice blend, salt and pepper.  Spread into a single layer.
Place baking sheets in the oven and roast 45 minutes, tossing mixtures after about 20 minutes.
Reserve about half of the roasted chickpeas for garnish.
Transfer the remaining vegetables into a soup pot, add broth and cilantro.  Puree with an immersion blender.  Add broth until the soup is the consistency you would like.  Simmer until time to serve.  Garnish with reserved roasted chickpeas.
NOTE: The soup can be pureed with a food processor or blender. 

Grilled Vegetables with Couscous and Yogurt Sauce

Wednesday Menu – Grilled Vegetables with Couscous and Yogurt Sauce

Farm Share Food – Carmen Peppers, Eggplant, Garlic, Onions

For the most part I followed the recipe, so it just makes sense to follow the link.  A couple of notes…I substituted eggplant for the summer squash.  I didn’t have a red onion, but used one of our beautiful CSA onions.  I used cashews and not almonds – I almost left them out, but the crunch was an important factor in the dish.

As a noted in my plans for Week 13 I was intrigued by the idea of pureeing one of the peppers into the yogurt sauce.  I loved it!  But while I was making the sauce I wished I would have grilled one of the jalapenos from the CSA and used that for the sauce.  I’m going to keep that idea tucked away for future use.

Peach Cobbler

This Quilting Mama felt like baking this week and is sharing with us a Peach Cobbler she made from our CSA peaches.

To see the original recipe, follow the link.


    * 1/2 cup unsalted butter
    * 1 cup all-purpose flour
    * 2 cups sugar, divided
    * 1 tablespoon baking powder
    * Pinch of salt
    * 1 cup milk
    * 4 cups fresh peach slices
    * 1 tablespoon lemon juice
    * Ground cinnamon or nutmeg (optional)


    * Melt butter in a 13- x 9-inch baking dish.
    * Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
    * Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
    * Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Wednesday, September 7, 2011

Week 13 of 2011

We got…

Beets, Eggplant, Garlic, Onions, Peppers – Bell and Carmen, Potatoes, Tomatoes – Golden Rave and Beefsteak

Fruit: Peaches
My plans….
Eggplant and Tomatoes

We have had lots of rain!  I think a bowl of this Roasted Tomato and Eggplant Soup will be perfect in this weather.

Onions and Peppers

I plan to make Fajitas!

Bell Peppers and Carmen Peppers

I searched my recipes for those featuring peppers and think these Curry-Spiced Noodles will be fun to try.

More Pepper Ideas! And a little Eggplant too!

I’m going to make these Grilled Vegetables with Couscous andYogurt Sauce.  I’ll replace the Summer Squash with Eggplant.  The idea in this recipe that caught my eye was that you blend some of the grilled pepper into the yogurt sauce with the spices.  Intriguing! 


If you have a beet recipe you like I’d love to hear about it!

Tuesday, September 6, 2011

Coffee Rubbed Steak, Delicata Squash Puree

So I didn’t cook a lot last week, but when my parents came to dinner on Sunday night they got the CSA royal treatment – salad full of CSA items, top round steak from the beef share, and side dishes with squash and green beans. 

Sunday Menu – Coffee Rubbed Steak, Delicata Squash Puree with Olive Oil and Lime, Green Bean Salad, Garden Salad
Farm Share Food – Top Round Steak, Delicata Squash, Green Beans, Onions, Garlic, Carmen Peppers, Cucumber, Ping Pong Tomatoes

Coffee Rub
¼ cup ground coffee, ¼ cup chili powder, 2 T smoked paprika, 2 T brown sugar, 1 T dry mustard, 1 T kosher salt, Fresh Ground Black Pepper – lots, 1 T ground coriander, 1 T dried oregano, 2 t garlic powder, 2 t cayenne pepper
Delicata Squash Puree with Olive Oil and Lime

Adapted from this Squash Puree

2 Delicata Squash

2 T olive oil

1-2 T lime juice, to taste

Salt and Pepper, to taste

Preheat oven to 375 degrees.  Cut squash in half lengthwise and place in a rimmed baking dish.  Cover and bake for 20 minutes, uncover and continue to bake 20 minutes.  Remove from oven and allow to cool. 

When cool, scrape squash into a container appropriate for an immersion blender or into a food processor.  (It’s okay to eat delicata squash skin.  You are going to have some bits of it in your puree because it is a delicate outer layer – hence the name.)  Add olive oil, lime juice, and salt and pepper.  Puree squash.  Serve with Fresh Ground Pepper.

Keeping up with the CSA

Did I forget to cook this week?  I haven’t posted since I shared my ideas for Week 12. 

 So, yeah sort of I didn’t cook.  We were at an Eid party on Tuesday, at a back to school event on Wednesday, and got a spontaneous dinner invite on TH.  By Friday I was desperate to get back to the kitchen.

Afghan Eggplant with Yogurt Sauce

This was dinner Friday.  My favorite eggplant dish ever!  It was also great because it used eggplant, peppers, onions, and garlic – all of which we got this week in the CSA.

Frozen Green Beans

Clean and trim Green Beans.  Boil for 3 minutes and then move to an ice bath.  Drain and then put in a freezer bag for freezer storage.

So funny story – I’ve been meaning to freeze the green beans.  And I did on Saturday.  Then I decided I didn’t have enough food for dinner when my parents came Sunday night.  So I made a salad with the green beans I’d just frozen.  It was okay.  It would be much better with crisp green beans that hadn’t been frozen.  BUT I loved the grilled onions in the salad. 

Beefsteak Tomatoes

True to my word, we’ve just been eating tomatoes.  They are so good!  I did make a Caprese Salad.  Layered tomato slices with Mozzarella, sprinkled it with Salt and Pepper, rough chopped some basil to sprinkle on and finished with a drizzle of olive oil.