Category: Recipes

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JUDI’S RECIPES – WEEK 3 – JUNE 22, 2021

JUNE 22, 2021

Hi everybody!

Welcome to week 3, where I am sure you will notice a little more variety creeping into your share as more vegetables are ready for picking.

Today, we’re getting garlic scapes, those delicious garlic shoots that used to be thrown away. They are a springtime delight!

So, today’s recipe is for garlic scapes compound butter. Compound butter can be made with many different herbs and spices, requires no cooking, and will add delicious flavor to almost anything you might serve. So delightful on a steak, chicken, fish, vegetables – almost anything!

 

GARLIC SCAPES COMPOUND BUTTER

INGREDIENTS

  • ½ C (1 stick) unsalted butter, softened
  • 1 TBS minced garlic scapes
  • 1 TBS chopped fresh thyme or rosemary
  • 1 TBS minced parsley or chives
  • 1 tsp fresh lemon juice
  • ¼ tsp black pepper
  • ¼ tsp fine sea salt, more to taste
  1. In a bowl, mash together butter, garlic scapes, herbs, lemon juice, pepper, and salt.
  2. Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

That’s all there is to it! Place a slice on top of your hot protein just before serving it. You’ll love it!

I hope you enjoy today’s recipe and all the lovely vegetables.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 2 – JUNE 15, 2021

JUNE 15, 2021

Hi everybody!

Welcome to Week 2.

Yes, we are getting more lettuce, three heads, in fact, plus Mizuna, another salad green. But, we’re also getting some pretty nice herbs: rosemary and oregano. So, this week’s recipe ignores all the greens. Of course, they’d make a wonderful salad to serve on the side. But, this week, let’s make some chicken! It’s a Tuscan- style dish with herby, lemony notes.

 

CHICKEN WITH OREGANO AND ROSEMARY

  • ¼ c. extra virgin olive oil
  • ¼ c. freshly squeezed lemon juice
  • 1 TBS Dijon mustard
  • 3 large cloves garlic, finely minced
  • 1 TBS fresh rosemary, minced
  • 1 tsp fresh oregano, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 6-8 boneless skinless chicken breasts
  1. Combine all ingredients except the chicken in a bowl and whisk until thoroughly mixed.
  2. Pour this marinade over the chicken breasts, and refrigerate for 2 hours.
  3. Remove the chicken breasts from the marinade to a platter.
  4. Spoon a little extra marinade over the chicken.
  5. Season both sides of the chicken breasts with salt and pepper.
  6.  Grill or saute for 4-6 minutes on each side.
  7. Use an instant-read thermometer to check the internal temperature of the chicken.  Remove the chicken breasts when the thermometer reads 165 degrees. This will take approximately 10 minutes, depending on the size of the chicken breasts
  8. Allow the chicken to rest, covered, for 3-5 minutes.
  9. Serve warm

HELPFUL HINT: This would be great with a nice salad on the side, and garlic mashed potatoes. I also love it with pickled beets or sour pickles.

I hope you enjoy this dish and all your lovely veggies.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 1 – JUNE 8, 2021

JUNE 8, 2021

Welcome to CSA! If you’re new, we’re happy to meet you. If you are a returning member, we’re delighted to see you again!

It has been so – dare I say it? – HOT! Hot, hot, hot! And humid. It is so uncomfortable, that the earth moved away from the sun to try to cool off. Things should get better later in the week, so you can enjoy your cool greens and veggies this week.

As always, the first few weeks include many greens, because they are ready to be picked. These early crops are truly welcome during a heatwave.

We are getting boc choy this week, a wonderful crunchy vegetable of Asian origin. So, here’s a simple recipe that will keep you cool and satisfied.

 

GARLIC SESAME BOC CHOY

3 TBS oil – any neutral oil: canola, vegetable, corn oil

2 cloves garlic, chopped

2 shallots, minced

4 boc choy

soy sauce to taste

2 tsp sesame oil

crushed red pepper (optional)

 

  1. Halve or quarter each boc choy, depending on the size of the bok choy, and wash under cold running water.
  2. Heat a large skillet or wok over medium-high heat and add the neutral oil. Swirl the pan to coat it with oil. As soon as the oil is wavy looking, add the garlic and the shallots, and sautè for 1-2 minutes, stirring constantly.
  3. Add the bok choy, soy sauce, and sesame oil. Toss and cover the pot. Cook for approximately 2 minutes, then uncover, toss the boc choy, and recover the pan. Continue to cook the bok choy until the white parts are crisp-tender.
  4. Sprinkle with crushed red pepper, if you’re using it, and drizzle with additional sesame oil, if desired.

HELPFUL HINT: Go easy on the sesame oil. It can be intense.

 

I hope you enjoy this delightful summer dish.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 24 – NOVEMBER 17, 2020

NOVEMBER 17, 2020

Hello, Everyone,

Well, this is good-bye. For now, anyway. As our season comes to an end I want to thank everyone for sticking with us. And I know we all want to thank our Intrepid Core Group for holding it all together in all kinds of weather, and cheerfully supplying us with really good food.

Today’s recipe is for a side dish that sounds a little off-beat but is really delicious. It would be great for Thanksgiving.

 

GLAZED SHALLOTS WITH BOURBON AND APPLE CIDER

1 1/4 lbs shallots, peeled

1/3 cup (or more) apple cider vinegar

3 TBS unsalted butter

1 oz bourbon

1 oz pure maple syrup

kosher salt and freshly ground pepper to taste

  1. Bring shallots, vinegar, butter, bourbon, maple syrup, ¼ tsp. salt, and 1 cup of water to a boil in a large skillet over medium-high heat. Cover, reduce the heat, and simmer, adding water by the spoonful if needed, until shallots are crisp-tender and liquid is partly evaporated, 25–30 minutes.

2. Uncover shallots and cook until the liquid is evaporated and the shallots begin to brown, about 5 minutes. Continue cooking, swirling the pan often, until the shallots and the surface of the skillet are covered in brown caramel, about 6 minutes. Add 1 oz water to the skillet and stir until the pan is deglazed and the shallots are coated. Season with salt and pepper. Transfer to a microwave-safe bowl and cool.

3. To reheat, cover the bowl with plastic wrap and microwave on high, 30 seconds at a time, tossing in between, until the shallots are heated through (time will vary depending on your microwave). Taste and adjust the seasoning with salt, pepper, and vinegar if needed.

HELPFUL HINT: This dish can be made a day ahead, covered, and refrigerated until serving time.
I hope this dish brightens your holiday table and makes your meal more festive. Wishing you joyous holidays, a warm cozy winter, and a happy and healthy 2021.
Have a delicious week!
Best,
Judi

 

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JUDI’S RECIPES – WEEK 23 – NOVEMBER 10, 2020

NOVEMBER 10, 2020

Hi Everybody,

As we approach the end of our season, I want to thank everyone who came to the site with an open mind and a pleasant disposition to pick up their shares. Everyone made the best of the situation, and that is wonderful. Special thanks to Anastasia Saltarelli, our fearless Site Manager.

Today’s recipe is an offbeat squash dish – squash lasagna! I hope you enjoy it.

 

WINTER SQUASH LASAGNA

1 – 8-ounce container ricotta (whole milk or part-skim)
4 oz. mozzarella (whole milk or part-skim ), shredded
1 tsp. freshly grated or ground nutmeg
1/4 c. grated Parmesan
2 TBS grated Parmesan
Kosher salt and pepper
1 bunch spinach, thick stems discarded
1 large or 2 small winter squash, roasted and pureed
6 raw lasagna noodles
 
  1. Heat oven to 425°F. In a large bowl, combine the ricotta, mozzarella, nutmeg, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the spinach.
  2. Spread 1/2 cup of the squash puree on the bottom of an 8-in. square baking dish. Add two lasagna noodles on top and spread a third of the remaining squash over the top. Place dollops of the ricotta mixture on top (using about 1 cup). Layer the remaining 2 noodles on top. Spread with the remaining squash and dollop with the remaining ricotta mixture.
  3. Sprinkle with the remaining 2 Tbsp Parmesan, cover tightly with an oiled piece of foil. Bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.

Serve this dish with a green salad and some crusty Italian bread. Enjoy!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 22 – NOVEMBER 3, 2020

NOVEMBER 3, 2020

Hi Everyone,

Election Day is here, the finale to the most contentious contest ever in the USA. I hope we’ll all be friends again when it’s over.

In honor of this momentous occasion, I’m going to do something I’ve been reluctant to do. I’m going to share with you one of my most popular recipes. So many people have told me they love it, I just don’t want to keep it to myself any longer. So, here it is, with my wish that you enjoy it, and pass the recipe along to someone you like as much as I like you.

 

TERRINE OF FIGS AND GORGONZOLA

2 pkgs dried figs (the kind that come in a circle)

1/2 bottle port wine

1/2 lb gorgonzola cheese

1/2 stick unsalted butter

1 cup walnut halves

 

  1. Place the figs in a pot just big enough to hold them. Pour in enough port wine to cover the figs. Bring to a boil and then lower the flame to simmer the figs until they absorb the wine and puff up. Remove the figs from the port wine with a slotted spoon, leaving the wine in the pot.
  2. Let the poached figs cool slightly and then puree in a food processor or blender. They will form a sticky paste.
  3. Slice the gorgonzola cheese into thin slices.
  4. Melt the butter in a small pan and add the walnuts. Cook and stir until they are toasted. Remove from the heat and set aside.
  5. Heat the port wine left in the pot until it thickens slightly, forming a syrup.
  6. Prepare a loaf pan by lining it with plastic wrap, overlapping the wrap over the sides of the pan so it can be used to lift the loaf out at serving time.
  7. Spread half the pureed figs in a loaf pan, wetting your hands periodically, so the figs don’t stick to them. Then layer all the gorgonzola cheese on top of the figs. Layer the rest of the figs on top of the cheese. Wrap the sides of the plastic wrap over the fig mixture to completely enclose it. Refrigerate.
  8. At serving time, lift the terrine out of the loaf pan and unwrap the plastic wrap, placing the terrine on a serving plate. Toss the toasted walnuts in the port wine syrup and spread over the terrine. Serve with crackers.
  9. Enjoy!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 21 – OCTOBER 27, 2020

OCTOBER 21, 2020

Hello Everyone,

There’s a chill in the air. Summer is definitely over!

Today’s recipe is a heartwarming stuffed winter squash dish. You’ll love it!

 

STUFFED WINTER SQUASH

1 medium kabocha, acorn, or butternut squash

1/2 tsp fennel seed

1/4 tsp pepper

Dash ground nutmeg

Dash ground cloves

1 TBS olive oil

1/2 tsp salt

FOR THE STUFFING:

3 medium carrots, finely chopped

2 shallots, chopped

1 TBS olive oil

5 fresh or dried figs, cut into eighths

1/2 cup water

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp pepper

Dash ground nutmeg

Dash ground cloves

3 TBS chopped pecans

 

Preheat the oven to 400 degrees

Wash squash; cut into 4 wedges (or to halves, depending on what kind of squash you’re using. Remove loose fibers and seeds from the inside and discard them.

In a spice grinder or with a mortar and pestle, combine the fennel seed, pepper, nutmeg, and cloves; grind until the seeds are crushed.

Brush the squash with oil. Sprinkle with salt and 3/4 teaspoon of the spice mixture. Place it on an ungreased baking sheet. Bake, uncovered,  for 35-40 minutes, or until tender.

Meanwhile, in a large skillet, saute the carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves, and the remaining spice mixture. Bring it to a boil. Reduce the heat and simmer, uncovered, for 8-10 minutes, or until the liquid is evaporated and the figs are tender. Stir in the pecans.

Fill the squash with the stuffing. Bake 10-15 minutes longer or until heated through.

Enjoy!

And have a delicious week.

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 20 -OCTOBER 20, 2020

OCTOBER 20, 2020

Hi Everybody!

We are wending our way toward the end of the season. Will we miss picking up our vegetables in the street? I think not. Still, our crack Core Group has made it as easy as possible.

This week’s recipe is a soup. It’s a cowboy-style butternut squash soup.

COWBOY BUTTERNUT SQUASH SOUP

1 large butternut squash

1 TBS olive oil

1 large onion, diced

1 medium red bell pepper, diced

2 jalapeno peppers, seeds and ribs removed, diced

3 cloves garlic, minced

2 tsp cumin

1 1/2 tsp kosher salt, plus more to taste

1 tsp coriander

1 tsp dried oregano

1 tsp smoked paprika (or regular paprika)

1/2 tsp cinnamon

1/4 tsp cayenne pepper, optional

4 cups vegetable or chicken stock

  • Juice of 1 orange
  • Juice of 1 lime

 

  1. Prick the squash all around. Place it in the microwave and bake for 4-5 minutes, depending on the size of your microwave and the size of the squash. Test it with the tines of a fork, and cook a little longer if it doesn’t feel tender. When it is cooled, cut the squash in half and scrape out the seeds and discard. Then either peel the squash with a peeler, or simply use a spoon to scoop out the flesh, and cube it.

  2. Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until they are translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapenos, and saute until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.

  3. Add the squash and the stock to the pot. Bring it to a boil, and then reduce the heat to medium-low. Partially cover the pot and simmer until the squash is completely soft, about  20 to 25 minutes. Remove the pot from the heat.

  4. Using a stick blender, puree the soup until creamy. Or, let the soup cool slightly, then blend in a blender or food processor.

  5. Return the pot to low heat and stir in the orange juice and lime juice. Taste and add more salt or other spices to taste. If you’d like a thinner soup, stir in up to an additional cup of broth.

  6. Serve with toppings on the side. Leftovers will keep refrigerated for up to 5 days, or frozen for up to 3 months.

HELPFUL HINT: The squash can be cooked a day or two ahead, and refrigerated until you are ready to make the soup.

SOUP TOPPINGS (to be served alongside the soup):

Chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas, chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas

This soup will keep you warm on those cold Autumn nights. I hope you enjoy it.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 19 – OCTOBER 13, 2020

October 13, 2020

Hi Everyone,

All the great fall leafy and root vegetables are in full swing now. Today’s recipe is a great cheesy, garlicky turnip dish.

TURNIPS WITH GOAT CHEESE, GARLIC AND SESAME SEEDS

  • 1 head of garlic, halved horizontally
  • 1¼ cups plus 2 TBS olive oil, plus more for drizzling
  • 8 oz goat cheese
  • Kosher salt, freshly ground pepper
  • 1 TBS sesame seeds
  • 1 tsp finely grated lime zest
  • 1 tsp chopped fresh oregano
  • 1 tsp fresh thyme leaves
  • ¼ tsp sumac
  • 12 oz small turnips, peeled, half of them quartered and half thinly sliced.
  • 1 TBS Sherry vinegar or red wine vinegar
  • Cilantro leaves and mint leaves (for serving)

 

  • Heat the oven to 350 degrees. Combine the garlic and 1 1/4 cups of the oil in a small baking dish. Cover the dish with foil and roast until the garlic is golden brown and tender, 45–50 minutes. Let it cool.

  • Remove the garlic from the oil and squeeze it until the cloves slip from the skins. Process the garlic in a food processor along with the goat cheese, 1/4 cup of the garlic roasting oil, and 2 tablespoons of water until smooth (this mixture should be spreadable). Season with the kosher salt and pepper.

  • Meanwhile, toast the sesame seeds in a dry skillet over medium heat until they are golden brown, about 1 minute. Transfer them to a small bowl to cool. Mix in the lime zest, oregano, thyme, and sumac.

  • Toss the turnips in a medium bowl with vinegar and 2 tablespoons of oil, then season them with salt and pepper. Divide the goat cheese mixture among four plates, top with the turnips, the sesame mixture, cilantro, and mint, and drizzle with more oil.

    NOTE: Sumac is a Middle Eastern spice, with a lime-like flavor. It is available in Middle Eastern markets.

    ANOTHER NOTE: Roasted garlic/goat cheese can be made one day ahead, covered and chilled. Bring the mixture to room temperature before using it. The sesame mixture can be made 4 hours ahead. Store it in an airtight container at room temperature.

    I hope you enjoy this dish.

    Have a delicious week!

    Best,

    Judi

 

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JUDI’S RECIPES – WEEK 18 – OCTOBER 6, 2020

OCTOBER 6, 2020

Hi Everyone,

The harvest continues to roll in, and the weather is constantly changing. Fall is fascinating!

This week, I have a great cauliflower recipe for you (it works with broccoli too). It’s a Chinese-style sticky and sweet cauliflower with sesame dish. It’s a great way to get your kids to eat those cole vegetables.

CHINESE CAULIFLOWER WITH SESAME

1 small cauliflower, chopped

1/3 cup low-sodium soy sauce

1/4 cup pure maple syrup, honey, or agave

1/4 cup rice vinegar

1 TBS minced garlic

1 ½ tsp toasted sesame oil

½ tsp powdered ginger

1 1/2 TBS cornstarch or arrowroot

1/4 cup water

sesame seeds and scallions, for garnish

  1. Preheat your oven to 450 degrees. Grease a baking pan or line it with parchment.
  2. Cut the cauliflower into florets, then slice so one side of each floret is flat. Arrange the slices in a single layer in the prepared pan. Bake for 10 minutes on the center rack.
  3. Meanwhile, whisk together the soy sauce, the sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring the mixture to a boil. While waiting, stir together the cornstarch and water until the cornstarch dissolves completely. When it boils, slowly whisk this mixture into the saucepan. Reduce the heat to medium and cook for 2 minutes, stirring more frequently once it returns to a boil. Cook until it thickens. You can also make the sauce ahead of time if you like. It will continue to thicken in the refrigerator.
  4. Turn the cauliflower florets and bake for 10 additional minutes. If you like, you can now move the pan to the top rack and broil for 1 to 2 minutes.
  5. Pour the sauce over the florets. Sprinkle sesame seeds and optional scallions on top, and serve.

This is great with a side of rice and a green salad.

Enjoy, and have a delicious week!

Best,

Judi