CSA Week 22: October 25 to October 31

This Week’s Share

Recipes

Carrots Recipes

Tunisian-Style Carrot Salad
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

4 carrots, grated
2 sweet red peppers, cut into thin matchsticks
12 Kalamata or other olives, pitted and quartered
1/2 cup orange juice
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper, to taste

Grate the carrots into a large bowl. Add the pepper and olive to the bowl. In a small bowl mix the juices and spices and mix well. Add the dressing to the carrot mixture, toss well, and serve.

Carrot Muffins
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
2 large eggs
3/4 cups sugar
1 1/2 cups packed finely shredded carrots
1/4 cup orange juice
5 tablespoons warm melted unsalted butter or vegetable oil
1/2 cup coarsely chopped walnuts or pecans
1/2 cup golden raisins

Preheat to 400˚F. Grease a standard 12-muffin pan or line with paper cups. In a medium bowl whisk together thoroughly the flour, spices and salt. In a large bowl whisk together the eggs and sugar. Stir in the shredded carrots to the egg/sugar mixture and let stand for 10 minutes. Then stir in orange juice melted butter/vegetable oil nuts and raisins. Add the flour mixture and fold just until the dry ingredients are moistened. Do not overmix, the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15 to 18 minutes. Let cool for 2 to 3 minutes before removing from the pan. If no serving hot, let cool on a rack. Serve as soon as possible, preferably the day they are baked.

Chard Recipes

Tunisian Spiced Lamb Chops & Chard
From Eating Well in Season by Jesse Price

4 teaspoon ground cumin
2 teaspoons caraway seeds
1 teaspoon salt, divided
3/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground pepper
8 lean lamb loin chops, trimmed (about 2 pounds)
4 teaspoons canola oil
1/2 cup onion or leek, finely chopped
1 clove garlic, minced
1/4 cup chopped dates (optional)
1 bunch chard, stems removed, leaves chopped
1/4 pine nuts, toasted

Combine cumin, caraway, 3/4 teaspoon salt, crushed red pepper and pepper in a small bowl. Rub both sides of the lamb chops with the spice rub. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned, about 2 minutes per side. Reduce heat to medium and continue cooking to desired doneness, 3 to 5 minutes per side for medium. Transfer to a plate and cover to keep warm.

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add the onion/leek, garlic and dates (if using); cook, stirring, until softened, about 1 minute. Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes. Stir in pine nuts and the remaining 1/4 teaspoon salt. Serve the chard topped with the lamb chops. May also serve with the Tunisian-style carrot salad included above or with couscous or rice for a balanced meal.

Italian Leek and Chard Soup
From http://www.yummly.com/recipe/Leek-and-Swiss-Chard-Soup–Italian—Zuppa-Di-Porri-E-Bietole-Food_com-79343

2 tablespoon unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts cut into 1/2 inch slices
1/2 bunch chard, cut into 1-inch ribbons
6 cups vegetable or chicken stock
1/2 cup Arborio (risotto) rice
Salt and pepper, to taste
1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden. Add the chard and stock and bring to a simmer. Cook until the chard wilts, about 10 minutes. Add the rice, salt, and pepper. Cover and cook over low heat about 20 minutes until the rice is cooked. Stir in cheese and serve. Also great with crusty bread to soak up the broth.

Winter Squash Recipes

Quinoa Stuffed Acorn Squash
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

2 Acorn squash, halved and seeded
1 tablespoon butter
1/2 cup chopped onions
1/2 cup quinoa, rinsed and drained
1 cup chicken or vegetable broth
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped hazelnuts or almonds
2 tablespoons chopped parsley
4 tablespoons grated Parmesan cheese, divided

Preheat oven to 350˚F. Arrange squash cut side down in baking pan, add 1/2 inch water to the pan and cover with aluminum foil. Bake until the squashes are tender, 45 to 55 minutes. Leave the oven on. Let the squash cool. Heat butter in a large skillet over medium heat. Add the onions and cook until golden, about 8 minutes. Stir in quinoa and heat, stirring, until toasted, about 3 minutes. Stir in chicken/vegetable broth, bring to a boil, reduce the heat, and simmer, covered for 15 minutes. Uncover and let cool slightly. Scoop out and dice the pulp one squash half. Turn the other halves cut side up and season with salt and pepper. Combine the quinoa scooped squash. Stir in toasted hazelnuts/almonds, parsley, and 2 tablespoon of Parmesan cheese. Spoon the quinoa stuffing into the squash cavities, distributing evenly. Sprinkle the tops with the remaining Parmesan cheese. Bake until heated through, about 20 minutes.

Winter Squash “Pancake” with Mozzarella and Sage
From Local Flavors by Deborah Madison

2 to 3 pounds winter squash
Salt and freshly ground pepper
3 tablespoons butter or sage oil
10 large sage leaves
1 (4-ounce) ball fresh or smoked mozzarella
3 tablespoons parsley leaves
1 garlic clove

With winter squash of your choice halve and brush the cut side with oil. Roast cut side down in a 375˚F oven for about 40 minutes, or until very soft when poked with a finger. Scoop out the flesh and beat it with a fork to smooth is out. Season it with a little salt and pepper to taste. Melt the butter or heat the oil in a medium nonstick skillet. Add the sage leaves and cook over medium heat for a minute or two to flavor the butter. Leaving the leaves in the pan, add the squash and smooth it out. Cook for 15 minutes, then give it a stir, scraping up the browned undersides and pressing a new layer to the bottom of the pan. Continue in this manner as long as you have time for. The more it brown, the better it will be. While the squash is browning, thinly slice the cheese and chop the parsley and garlic together. Just before serving, pat the squash evenly in the pan once more, lay the cheese over the top, then cover and cook for a few minutes longer for the cheese to soften. Remove the lid, add the parsley-garlic mixture, drizzle a little more Sage oil if using, and serve right from the pan.