Grilled Summer Veggies
This quick recipe can be used as a marinade over any variety of summer veggies!
A variety of summer vegetables!
1⁄2 romanesco squash
1 yellow summer squash
1 Purple pepper
Any bell pepper variety
Thinly sliced potatoes
All onion varieties
Chunks of tomato
1⁄4 cup olive oil
1 Tsp salt
1 Tsp pepper
2 Tbsp spice (paprika, chili powder, curry powder! Play around with spices based on what you are serving with your meal).
1 Tsp tamari or soy sauce
Soak wooden skewers in water for at least 20 minutes to avoid burning while grilling. Wash and cube all veggies. I like to try and make all cubes a similar size so they cook at same pace! Place all veggies in a bowl and add the remaining ingredients. Toss the veggies to mix up all the added ingredients. Once there is an even coating of marinade on veggies start to slide onto skewers.
To Grill: Place the veggie skewers on grill and grill for 58 minutes on each side, depending on desired outcome. I like mine a little crispy, so I cook longer!
Quick tip: Last week I used grilled veggies left over from a party to make a grilled veggie omelette the next morning and it was fabulous.
These are amazing served hot or cold! They are a fun accompaniment on a cheese board or served as a side with dinner.
1 lb fresh green, yellow, purple beans (washed/trimmed and cut in half)
1 Tbsp butter (or oil of choice)
1 Tbsp honey (maple syrup or sugar also works)
2-3 Tbsp of your favorite hot sauce (Frank’s works great)
Salt and pepper to taste
Garnish: chopped nuts of crumbly cheese
In a large skillet heat butter over medium heat. Let butter slowly brown before adding beans, about 2 minutes. Add the green beans and hot sauce. Cook for 5 minutes uncovered. Add the honey and cover for five minutes. Uncover and increase heat to high. Cook for 1 minute to quickly caramelize the beans. Add salt and pepper. Remove from heat and garnish with desired items!
Simple Seasonal Bites
This week I have created a few different sides that can be made using the same set of ingredients. Like last week, this is just a general guideline to help you navigate your CSA ingredients. All the ingredients can be adjusted to fit what is in season and in your pantry. Each of these tasty bites is composed of the EXACT same list of ingredients and presented in a different style:
1. Beet & Cuke Rounds with Beans, Veggies and Cheese
2. Lettuce Wrap with beets, beans and cukes
4 large lettuce leaves washed
2 veggies of choice. I used cucumbers, beets, and pepper! You can use zucchini, squashes etc. Sliced into rounds or chopped.
2-3 additional veggies for garnishing (Onion, cucumber, beets, peppers, herbs) Chopped to desired size.
2 cups beans (I used pinto. You can use black, garbanzo, kidney, or any other!) Rinsed and drained.
1⁄4 cup sour cream (cream cheese or tahini, if making a greek version)
2 Tbsp spice (I used chili powder)
1 Tsp salt
Juice of 1⁄2 lemon or lime
1⁄2 cup grated cheese to garnish
I like to think about a theme when I am creating little niblets like these. For example, the ones featured here use Mexican flavors, so I used pinto beans, chili powder, jalapeños and cilantro to garnish. If I were making a Greek version of this, I would use feta, basil and oregano, some tomatoes and garbanzo beans mixed with tahini. This recipe can guide and inspire you to try different versions of these appetizer bites, using the week’s goodies
In a food processor, blend the beans, spice and sour cream (cream cheese or tahini) and citrus of choice. Once this has reached desired texture, set aside. Now layer a small spoonful of the beans into the lettuce or onto the veggie rounds. Next garnish with the veggies of choice, cheese and any sauces or herbs you like! Super simple, fun and refreshing! Try playing around with what's in your share and using what's in season to guide you. I used the peppers, beets, cukes, lettuce and green onions for the creations featured here.
Summer Greens Rice Casserole
Summer is such a great time of year for incorporating fresh produce into every meal. I am working on creating a set of master recipes that will help you to use common ingredients in your pantry, what's in season, and what's in your CSA box! There are many awesome aspects to these recipes. They will allow you the freedom to play around with each week’s offerings while not feeling constricted to or limited by specific items. They are a great way to increase your comfort level in the kitchen and explore the use of produce you may not be familiar with. To get you started, here is a list of helpful items to always have on hand.
5. Cheeses (soft and hard)
8. Herbs (dried and fresh)
This is an adaptation of a recipe my Mom used to make for us as kids. Broccoli Rice Casserole is the “Original” using brown rice, broccoli and a combo of parmersan and cream cheeses. In the pictures featured, I am using Green Radicchio and Kale for the greens, brown rice, and cheddar/cream cheeses.
1 Tbsp ANY oil or butter
2 Cloves garlic, pressed
1 onion of any variety, chopped
45 cups fresh greens or veggies chopped to desired size
6 oz soft cheese
4 oz hard cheese grated (Divided, reserve 12 Tbsp for sprinkling atop casserole)
1 cup rice cooked as per package directions
Start by cooking rice according to package directions, while that cooks, begin the following steps. Preheat oven to 350 degrees. Heat your oil or butter in a large pan over medium heat for 1 minute. Add the onion and garlic. Saute until browned, about 34 minutes.
Add veggies/or greens. Cover with lid and let simmer over low heat for 10 minutes. Remove lid and cook 3 more minutes. Once veggies are cooked to your liking, add soft cheese and cover once more. Let the soft cheese slowly melt into the veggie mixture, this takes about 25 minutes depending on the cheese you opt for.
Once you have a creamy veggie/cheese mixture, add the hard cheese and stir for 12 minutes. Keep over low heat while adding the cooked rice to the pan with the veggie/cheese mixture. Mix rice in slowly, and carefully. Do not over mix, it will become mushy.
Transfer the mixture to a casserole dish/sprinkle with remaining hard cheese. Cover with foil and bake for 30 minutes. Uncover and broil for last 12 minutes to get crispy top!
Helpful Hints: You can use jasmine rice, white rice, brown rice, brown jasmine rice, texmati rice...what ever you have in the pantry! Same with the veggies, broccoli, kale, summer squashes, chard...try adding bell peppers in the mix when they are in season! Cream cheese and neufchatel are nice mellow soft cheeses, if you opt for goat cheese it will add an “earthy” element to the dish. Play around with it and have fun! Use fresh herbs to top such as green onions, scallions, parsley, basil...the options are endless!
Beets Greens and Kale Omelet
Make great use of four CSA items this week with this quick, simple and filling breakfast!
1⁄2 bunch kale chopped
1⁄2 bunch beet greens chopped
1 Tsp red pepper flakes
1 Tsp olive oil
Salt and pepper to taste
1 Tbsp butter
1 egg plus 1 Tbsp water
1 green onion trimmed and chopped
1 Tbsp dill chopped
2 Tbsp goat cheese (or cheese of choice)
Heat a medium size cast iron or nonstick pan over medium heat. Add olive oil and greens. Saute 7 minutes, stirring occasionally. Add salt, pepper and red pepper flakes. Stir once more and transfer greens into a bowl. (Keep pan over heat, as you will use this for your omelet).
While the green saute place one egg, water, and herbs in a bowl. Whisk well! Once you have removed the greens from pan, add the butter. Once the butter has completely melted, add in the egg mixture. This is a great beginners omelet as you do not have to flip egg. In using one egg and water it allows the egg to cook fully throughout.
Allow the egg to cook for 34 minutes or until it has almost fully solidified, adjusting heat if necessary. Add goat cheese and the the greens. Turn off heat. Now before folding the egg over slide onto a plate. Once the omelet is safely on the plate, fold half over. Add more goat cheese if desired.
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