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
tortillas
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.

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.

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.

Beets
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.
 
Garlic
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

Peppers

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.

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.

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!

Printable Version

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!