Yes folks, we are still working with the final delivery of our CSA. Are we sick of apples, onions, beets, and potatoes yet? Well, sort of. I was able to find some new and fun recipes to spice it up a bit. Now, I have one onion left and only one and half layers of apples left in the bin. I find myself counting down the days until the Spring CSA deliveries start. Is it crazy that I am already trying out kale recipes? Probably, since everyone I talk to says you get kale overload right off the bat. Oh well!
I have to give credit where credit is due...thank you Whole Foods Market. I wandered up and down your isles, but more importantly I read your prepare foods ingredients and snacked on a few samples. I appreciate the variety you provide. To think, some of these ideas will probably go on to help us with next year’s Winter CSA season!
Lastly, I need to add that we are trying to wean ourselves off of refined grains, sugar, and caffeine. The first two are by far the hardest for me. I think it will just take me a bit to slowly figure out what else is out there and how to prepare it. Okay, let’s not kid anyone...I really, really love Nutella and grains are so good. Long story short, this is why some of the disciplinary foods are not necessarily CSA fruits or veggies. I need to get rid of them to help try this whole new idea out.
Let’s get to it! Enjoy!
Disciplinary Food: Squash
The Name-less Moroccan Dish
This recipe was given to me at a bar-type atmosphere from a friend as I scribbled it on a napkin!
Ingredients
2 chopped potatoes
3 chopped carrots
4 cups of water or veggie broth
2 small roasted and chopped winter squashes or 3/4 roasted and chopped butternut squash
2 cans of diced tomatoes
1 can of garbanzo beans
1 chopped onion
2 small handfuls of dried cranberries
1 tablespoon cinnamon
1/4 teaspoon of each or to taste (nutmeg, ground cloves, salt, and pepper)
1 cup cous cous
Water or veggie broth as directed
Directions
In a large pot, such as a dutch oven, place potatoes and carrots in with water or veggie broth. The liquid should cover the veggies. Cook over medium-high heat until tender. Add the squash, tomatoes, beans, onion, cranberries, and seasonings. Stir until well combined and turn heat down to a low simmer. Let cook at least an hour or more before serving.
In a smaller pot, cook cous cous as directed. Our current favorite with this dish is the Israeli cous cous.
Blogger's Note: this recipe should make enough for leftovers!
Source: Friend of a friend at Geeks Who Drink
Disciplinary Food: Squash
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin/12 oz of pureed winter squash
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. Foods: Potatoes, Onions
Source: http://domesticallydreaming.blogspot.com/2010/10/pumpkin-chocolate-chip-cookies.html
Disciplinary Foods: Potatoes and Onion
Potato Hash
Since we are trying to do away with refined grains, then that means no toast with our eggs in the morning. This recipe was born from that issue!
Ingredients
5 chopped potatoes
1 chopped large yam
3 chopped carrots
2 chopped parsnips
1 chopped onion
Olive Oil, Salt, and Pepper to taste
Directions
In a casserole dish, combine all of the ingredients, making sure to mix throughly so that all veggies have a chance of being coated by a little olive oil! Place in oven at 420 for 45 mins to 1 hour.
That’s all! Enjoy under a fried egg.
Source: Me!
Disciplinary Food: Potatoes
Medley of Roasted Potatoes with Homemade Za'atar & Aleppo Pepper
2-3 lbs of Potatoes, cut up, I used red & purple organic fingerling potatoes & golden round Buttercream variety
3-4 tablespoons Za'atar
2 tablespoons Aleppo Pepper (or to taste)
juice of one lemon
3-4 tablespoons extra virgin olive oil
Homemade Za'atar Recipe:
3 tablespoons sesame seeds, toasted
2 tablespoons dried thyme
2 tablespoons sumac
1 tablespoon sea salt
Please Note: You can grind the Za’atar in a coffee grinder for a finer texture. I left it course for this recipe. Pre-heat the oven, 400 degrees and then cut up the potatoes into bite size pieces
In a bowl, mix the potatoes with Za’atar, Aleppo Pepper, lemon juice, & extra virgin olive oil.
Roast the potatoes in a baking dish for 40 – 50 minutes or until the potatoes are tender & golden brown.
Source: food52.com
Disciplinary Food: Beets
Beet Arugula Salad
Ingredients
1 large roasted beet
1/2 of a bunch of arugula (cleaned and dried)
1 tablespoon olive oil
1 lemon’s juice
1 teaspoon dijon mustard
Salt and Pepper to taste
Directions
Combine roasted beet, arugula, and dressing. For dressing, whisk together remaining ingredients.
Source: Whole Foods Market
Disciplinary Foods: Lasagna Noodles and Onions
Skillet Lasagna
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced
Directions
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.
Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.
Blogger’s Notes: To make it easier, I sometimes use pre-made tomato sauce. Also, I added sliced onions and yellow squash.
Source: Foodnetwork.com
Disciplinary Food: Apples, Apples, and more Apples!
Whole Wheat Apple Ginger Muffins
2 cups whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup (1 stick) butter, melted
1 egg, lightly beaten
1 cup milk
3 medium apples, peeled, cored, and chopped
Preheat oven to 400 degrees. Grease a 12-cup muffin pan with softened butter. Confession: I use Pam baking spray. Yes, and may God and Alice Waters forgive me. It makes greasing pans so much easier and so I bake more often. I think the good outweighs the bad here. (I'm sorry Amanda and Merrill, if you want to kick me off the site you can. Or I can take this off if you think I'm dragging you down.)
In one large bowl, mix together all the dry ingredients. In another bowl, mix together all the wet ingredients. Add the wet ingredients to the dry and mix with a spoon by hand until just combined, then fold in the chopped apples.
Spoon batter into muffin cups and bake for 20-25 minutes, until tops are golden. Let cool in pan for 10 minutes and then remove to a cooling rack to cool completely.
Source: Food52.com
