A quick and simple two-pot meal. You can substitute the type and amount of vegetables, depending what you have on hand.
- 2 cups dried lentils, washed
- 2 tbsp Olive Oil
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 1/2 medium onion, diced
- 2 small potatoes, diced
- 3 heaping tablespoons madras curry powder
- 2 cups water
- 1/4 cup whole milk (optional)
- Salt and pepper to taste
- In a small pot, cook lentils in water for 20 minutes until slightly softened.
- In a large pan, heat olive oil. Add diced onions and peppers, and cook 2-3 minutes, until fragrant.
- Add broccoli, potatoes, water, and madras curry powder. Bring to a boil and reduce to a simmer. Note: You may need to add more or less water depending on the vegetables you use.
- Add lentils and stir. Cook an additional 10-15 minutes, or until vegetables are cooked through.
- Stir in milk and heat through (milk adds a nice richness, but you can omit if you would like).
- Season with salt and pepper, to taste.
- Serve over jasmine rice.
Did you know that some historians believe that the apple, from the biblical story of Adam and Eve, might have actually been a Quince? Did you even know what a quince was?
I had limited exposure to the fruit until today, having only been served a quince jam with some manchego cheese at a fancy tapas bar in Philadelphia. I remember it having a unique, but pleasant taste. I certainly didn’t know what it looked like in it’s natural state, which got me into a funny situation today.
The quince, as you can see in the photo above, resembles a pear. When I got the CSA on Saturday, that’s what I assumed the green fruit was. I packed it in my lunch today, and around 4:30 took it out as a late afternoon snack. One bite told me something wasn’t quite right. At first I thought it was not ripe, as it was extremely hard and bitter. After another bite on the other side, I went to find Kim.
“I think you need to cook it,” she told me, taking one look at the hard fruit and the look of disgust on my face. I coaxed her and another colleague into sampling a small piece, but no one could identify the taste – a mix of sour pear/pineapple/sour apple. It was certainly not something we were accustomed to.
I finally decided to email the farm, and within minutes I got back a reply:
“John -It is a quince!!! and not to eat!! but to make jams with!”
On my walk home, I sheepishly Googled “Raw Quince Stomach Ache” from my phone and held my breath as the page loaded. It turns out it’s OK to eat, it just doesn’t taste very good.
I saved the rest of the quince after our taste test, and decided to follow our farmer’s advice and make jam. It was really easy, and the final product was much better than the raw stuff.
- 1 quince
- 5 teaspoons sugar (or to taste)
- 1/4 tsp cardamom
- 1/4 tsp vanilla extract
- Peel quince and cut into chunks.
- Place fruit in a small sauce pot. Add sugar, and fill with water just until the water reaches the top of the fruit.
- Bring to a boil, then reduce to a simmer.
- Cook until fruit becomes soft and the mixture resembles applesauce.
- Remove from heat and cool.
- Stir in vanilla and cardamom, if desired.
The resulting jam was delicious. A nice texture and familiar taste with exotic, lingering undertones. I didn’t add the vanilla or cardamom, because I wanted to taste the essence of the fruit, but it made quite a bit so I may add it to half of the batch.
It’s cold and rainy on the east coast. When I picked up the CSA share, all I could think of was “soup.” We got a mix of items this week – many I did not expect (tomatillos) and many I did (more peppers to add to an already full drawer of peppers). I’ll have to do some research this week to figure out how to use some of the items.
This week included:
- 1 bunch kale
- 1 bunch arugula
- 1 head broccoli
- 1 bunch turnips
- 1 pint tomatillos
- Assorted sweet peppers (red, yellow, purple)
- Assorted hot peppers
- 5 medium potatoes
- 4 apples
- 1 pear (this turned out to be a quince)
- 1 small butternut squash
- A decorative gourd
I supplemented the box with:
- 8 Apples (honey crisp and mutsu)
- 2 onions
- 1 head garlic
- 1 large cucumber
- 2 ears of corn (I think I am going to make some variation of Kim’s Butternut Squash, Corn and Coconut Soup.)
Very flavorful and colorful side dish.
Adapted from Gourmet. Original recipe available at epicurious.com.
- 1 (3 1/2- to 4-pound) spaghetti squash
- 2-4 tbsp EVOO
- 4 garlic cloves, minced
- 1 heaping teaspoon ground cumin
- 1/2- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1 (14.5 oz) can diced organic tomatoes
- 1/2 cup golden raisins (such as Trader Joe’s)
- 1/4 cup pine nuts (such as Trader Joe’s)
- 1 medium red onion
- 3-5 mini red and yellow sweet peppers
- 2 cups okra
- 1 bunch Swiss chard
- Turn oven temperature to 400 °. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
- In a large skillet, add EVOO and turn heat to medium-high. Add garlic and onion and cook, stirring, until golden, about 1 minute. Add sliced peppers and okra. Cook until almost done. Add undrained can of tomatoes and rinsed and chopped swiss chard. Cook until swiss chard is wilted and stem pieces are tender (about 3-5 minutes). Stir in spices and salt and remove from heat.
- Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with onion/garlic/spice mixture, fresh herbs, raisins and pine nuts.
This is a wonderfully tasty soup and a great way to use late summer/early fall CSA vegetables.
Adapted from Gourmet. Original recipe available at epicurious.com.
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1/4 cup finely chopped fresh cilantro stems
- 2 garlic cloves, coarsely chopped
- 1 (2 1/4-pound) butternut squash and cut into 1/2-inch pieces (6 cups)
- 4 cups water
- 1 1/4 cups well-stirred canned unsweetened FULL-FAT coconut milk (12 ounces)
- 3 ears of FRESH corn from the farmers’ market or CSA, kernels cut off and reserved for relish (below) and cobs halved crosswise
- 2 teaspoons salt
- 1/4 teaspoon cayenne
- 4 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- Generous pinch of sugar
- 2 tablespoons olive oil
- 2 cups corn kernels (see above)
- 2 tablespoons coarsely chopped fresh cilantro
- 1/4 cup finely chopped shallot
- Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Combine dressing, raw corn kernels (if using fresh farmers’ market or CSA corn), cilantro, and shallots, and toss well to coat. [Note: if using grocery store fresh corn, cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.]
- Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
Don’t be intimidated by the title of this recipe. It’s super easy, quick, and delicious! There’s no need to peel the potatoes if you use organic, new potatoes. The skins are really thin and tasty. For a hearty brunch or a light dinner, serve with a simple green salad and a slice of toasted bread with butter.
Adapted from The Gourmet Cookbook
- 3 cups diced organic, new potatoes, with skins (organic, leftover from CSA share)
- 1 medium yellow onion, or 2-3 small yellow onions (organic, leftover from CSA share)
- 2 heirloom tomatoes (Dupont Circle farmers’ market)
- 4 garlic cloves (Dupont Cirlce farmers’ markt – Next Step Produce)
- 6 large eggs + 2 egg whites (Harris Teeter, organic, all-natural)
- 1 cup freshly grated parmesean cheese (it is very important that you freshly grate your parmesean for the overall taste of this dish)
- 1/3 cup fresh herbs (basil, parsley, chives, etc.) [or 1/2 tsp dried oregano and 1/2 tsp dried thyme]
- Whisk eggs, whites, 3/4 of parmesan cheese, herbs, 1/2 tsp salt, 1/4 tsp pepper in a large bowl. Set aside.
- Saute minced garlic and finely diced onions in 1 tbsp EVOO in a 10-inch, non-stick OVENPROOF heavy skillet (such as Cuisinart Green Gourmet) over medium-high heat, stirring until golden. Transfer to a small bowl.
- Add potatoes and 1 tbsp EVOO to skillet, cook on medium-high, stirring occasionally, until just tender (about 6 minutes). Transfer to a bowl.
- Add 1 tbsp EVOO and tomatoes to skillet and cook, stirring until tomatoes begin to brown (you may need to strain the juice from the flesh of the tomato). Transfer to a bowl.
- Preheat oven broiler. Wipe pan clean with a paper towel. Add 1 tsp EVOO, then potatoes, garlic, onions, and tomatoes to the skillet, stir. Sprinkle with 1/4 tsp each salt and pepper. Pour eggs over vegetables and cook on medium heat, lifting up cooked egg around edges to let uncooked egg flow underneath, for 3 minutes. Reduce heat to medium-low, cover (with lid or aluminum foil), and cook for 5 minutes.
- Remove lid (center will still be moist) and broil frittata 5 to 7 inches from heat until set, about 3 minutes (take out as soon as the top begins to brown). Sprinkle top evenly with remaining 1/4 cup cheese and broil 1 more minute.
- Using a high-heat spatula to help loosen the edges, slide frittata onto a large plate or platter, and cut into wedges.
Potato Salad with Parsley, Cherry Tomatoes & Lemon Vinaigrette
- Baby new potatoes (leftover from last CSA share)
- 1 bunch parsley (leftover from last CSA share)
- 1/2 pint yellow cherry tomatoes (farmers’ market)
- 2 tbsp high quality lemon juice (such as Santa Cruz Organic)
- 1 tbsp EVOO
- 1/2 tsp kosher salt
- 1/4-1/2 tsp freshly ground pepper
- 1 med garlic clove, minced (farmers’ market)
- Wash potatoes well. Using a pressure cooker, cook with skins on according to pressure cooker directions.
- Set aside.
- Chop parsly, add to large bowl. Add cherry tomatoes.
- In a small bowl, combine lemon juice, EVOO, salt, pepper and garlic.
- Slice potatoes in thin cross-section slices. Remove skin.
- Toss potatoes, vinaigrette, parsley and cherry tomatoes.
- Eat immediately or refrigerate for another day.
Three-Bean Vegetable Moussaka
(Based loosely on CookingLight recipe)
- 4-6 oz feta cheese, crumbled (organic, whole foods)
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 15 oz organic ricotta cheese (organic, YES! Organic Market)
- 1 large onion, chopped (farmers’ market)
- 3 large garlic cloves, minced (farmers’ market)
- 1 large bunch of green swiss chard (farmers’ market)
- 1 tbsp EVOO
- 3 medium eggplants (farmers’ market)
- 1 jar (about 25 oz) marinara sauce (Newman’s Own Tomato & Basil) (if you have the time, make your own simple sauce with 28 oz can crushed tomatoes, 1/4 cup EVOO, chopped basil, pepper – simmer for 20-40 minutes, or until slightly thickened)
- 1 can (16 oz) black beans, drained
- 1 can (16 oz) adzuki beans, drained
- 1 can (16 oz) navy beans, drained
- 8 oz part-skim mozzarella cheese
- Salt and pepper
- Canola oil cooking spray
- Cut eggplant lengthwise, into 1/4 inch slices. Coat with some EVOO, freshly ground salt and pepper. Grill on both sides until cooked through. Preheat oven to 375 degrees. (Alternative cooking method: arrange eggplant on a baking sheet coated with cooking spray. Bake at 450 degrees F for 15 minutes or until lightly browned. Reduce oven to 375 degrees.)
- While eggplant is grilling or baking, saute onions and garlic in EVOO until soft (about 5-10 minutes). Meanwhile, rinse and chop swiss chard. Add to pan and cook until wilted. Turn off heat, set aside.
- Combine feta through ricotta cheese in a bowl, set aside.
- Shred mozzarella cheese using salad shooter or food processor.
- Rinse and drain beans together in a colander.
- Add sauteed swiss chard to feta mix.
- Spread 1 cup marinara sauce in the bottom of a 13X9 inch baking dish coated with cooking spray. Arrange 5 eggplant slices over marinara, or enough to cover the marinara with one single layer of eggplant. Top with 1 2/3 cups swiss chard/feta mixture, and 1/3 of the beans. Repeat the layers. Cover and bake at 375 for 20 minutes. Top with mozzarella cheese and bake an additional 20 minutes or until cheese is browned.
Couscous with Golden Raisins and Pine Nuts
- 1 cup couscous (bulk, from Whole Foods)
- 1 1/3 cup water
- 1/2 cup golden raisins (trader joe’s)
- 1/4 cup pine nuts (trader joe’s)
- Bring water to boil in medium sauce pan with tight fitting lid.
- Add couscous and raisins. Stir, cover and remove from heat.
- Let stand for 5-10 minutes. Immediately fluff with a fork and add stir in pine nuts.
- Add salt and pepper to taste.
Serve Moussaka and couscous side by side.