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Archive for the recipes 17 2016 Category

Carrot Soup with Carrot Top Pesto

CSA member Jessica Smolar submitted this recipe at breakfast, many thanks!

Serves: 3 to 4

1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots (save carrot tops)
1 1/2 teaspoons grated fresh ginger
1 tablespoon apple cider vinegar or freshly squeezed orange juice
3 to 4 cups vegetable broth
1 teaspoon maple syrup, or to taste (optional)
coconut milk for garnish (optional)

Carrot Top Pesto:
1/4 cup pepitas
1 garlic clove
1 1/2 cup coarsely chopped carrot tops
1 tablespoon fresh lemon juice
1/4 to 1/3 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 teaspoon maple syrup (optional)
grated parmesan cheese (optional)

Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.

Make the pesto: Wash your carrot tops well, and set them aside to dry. Pulse the pepitas and the garlic in a food processor with pinches of salt and pepper, scraping down the sides of bowl as needed. Add the carrot tops and pulse again. Add the lemon juice and pulse again. While the blade is running, drizzle in the olive oil until the pesto blends smoothly. Taste and adjust seasonings, adding the maple syrup if it’s too bitter, or a sprinkle of grated parmesan cheese if it’s too grassy.

Serve the soup with the pesto on the side. Garnish with a drizzle of coconut milk, if desired.





Italian Sautéed Eggplant

Many thanks to Maureen Contini who brought this recipe to breakfast.

3 tablespoons Vegetable Oil
1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained
Or diced fresh tomatoes with chopped fresh basil, oregano and garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese

Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add undrained tomatoes, salt and pepper to skillet; cook 2 minutes or until hot. Sprinkle with cheese and serve.


Adapted from:




Pomodori al Riso

Large red Tomatoes (there were none available for this note, so we went with smaller ones )
Tomato paste
Rice (short grained, like risotto, is best if available)
Olive oil

Remove and discard the stem and upper core of the tomatoes with a knife. Then cut a “lid” off each tomato but keep these. Scoop out the pulp from each tomato with a spoon, being careful not to break each tomato “shell.” Place all the pulp in a mixing bowl and the tomatoes in a baking pan.  Add one teaspoon of tomato paste (per each tomato) to the pulp in the mixing bowl as well one rounded tablespoon of rice per tomato (plus one for the pot). Chopped garlic, chopped basil, and salt to taste.  Drip some olive oil in each tomato, and then spoon mixture back into them. Place a basil leaf on top of each filled tomato, and one in the lid as well. Drizzle a little bit of olive oil over all the closed tomatoes for good measure.

Cook in oven on medium heat for an hour and a half until rice is done, occasionally basting the tomatoes in the oil and juices from the baking pan.  They’re too hot to eat immediately (it is summertime after all), so pomodori al riso in Italy are usually baked in the morning and then eaten later or they are done at night once everyone has cleared out of the kitchen and then eaten the following day.  Also, running the oven in summertime is brutal, so make a large batch! That said, even cold straight from the refrigerator, they won’t last long no matter how many you make.






Brown Rice Bowl with Chard & Nutty Tomato Romesco Sauce

Many thanks to Christina Bruno who shares this recipe that will also work with Collards!

Makes 4 to 6 servings. (Makes 6 cups brown rice, 4 cups chard, 2 cups sauce.)

For the brown rice:
4 1/2 cups water
2 cups short-grain brown rice
1/4 teaspoon salt

For the chard:
8 cups chopped chard leaves and ribs, from about 8 to 10 ounces chard
1 lemon, juiced, about 3 tablespoons
1 teaspoon white wine vinegar
1/2 tablespoon vegetable oil
2 garlic cloves, smashed
Salt and freshly ground pepper, to taste

For the romesco sauce:
1/2 tablespoon extra-virgin olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
Kosher salt and ground black pepper, to taste
1 (4-ounce) jar sliced pimiento peppers, drained
1 (12-ounce) can plum tomatoes, drained
1 teaspoon smoked paprika
1 tablespoon balsamic vinegar
1/2 cup peeled almonds
1/2 cup loosely packed cup chopped Italian parsley
1 small slice sourdough bread, torn into pieces (optional — omit for gluten-free dish)
Optional accompaniments to serve:
Chopped roasted almonds
Minced Italian parsley
Sliced roasted chicken or smoked sausage

To cook the rice, heat the water to boiling in a 2-quart saucepan. Stir in the rice and the salt. Cover and cook over low heat for 45 minutes. Remove from the heat and let stand covered for 5 minutes. Remove lid, fluff with a fork, then cool and refrigerate in a covered container for up to 5 days.

To cook the chard, rinse the chard well then pat dry. Mix the lemon juice and vinegar in a small bowl.
Heat the vegetable oil in a large, deep skillet or wok over high heat. Add the garlic and sauté or stir-fry for 10 seconds, just until it begins to color. Add the chard, one handful at a time, waiting if necessary for it to wilt down before adding another. Sprinkle lightly with salt and pepper as you add the greens, and continue to stir-fry or sauté. When all the chard is in the pan, pour in the lemon juice and vinegar and continue cooking for 30 seconds to 1 minute, or until the chard is done to your liking. Cool then refrigerate in a covered container for up to 5 days.

To make the romesco sauce, heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and garlic and sprinkle lightly with salt and pepper. Cook for 3 to 5 minutes, or until the onion begins to soften. Add the pimiento peppers and the tomatoes; stir vigorously to help the tomatoes break up. Cook for about 5 minutes, or until the tomatoes begin to break down. Add the smoked paprika, vinegar, almonds, and parsley and remove from the heat.

Blend until smooth in a blender or food processor. If using the bread, add now and blend until smooth. (The bread will give the sauce a silkier texture, but it’s fine to leave it out for a gluten-free adaptation.) Cool and refrigerate in a covered container for up to 5 days.
Combine the separate elements into one big lunch container, or divide it among several. Warm before serving.


From: the




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