CSA RECIPE PAGE

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CSA

This page can be used as a reference for the CSA program you are involved in.  I know some of the veggies may be a new experience for you & your family, so I've created this page to help ease the transition with some easy & delicious recipes. 

ESCAROLE

Esacarole is a form of endive that is tasty & versatile. Sometimes referred to as Chicory. Rich in vitamins & minerals, especially vitamin's A & K and rich in fiber.  Cooking it takes the bitterness out.  Below find an easy & tasty recipe.  Enjoy!!!

 

 3 Tablespoons Olive oil-divided

2 heads escarole- washed & rough cut

2 cloves minced garlic

2 (16 oz) Cannellini Beans, undrained

salt & pepper to taste

 

Heat 3 tablespoons of olive oil in pan.  Cook minced garlic . Then add escarole, salt & pepper and cook until tender.  About 10 minutes.  Remember to stir.  When done add your 2 cans of beans with the juice.  Stir, cover and cook about 10 minutes more.  Then toss over your favorite pasta.  Other options are adding fresh, chopped tomatoes or crushed red pepper flakes.  Easy 7 Delicious.  Come get your farm fresh escarole today!!!

 

 

Zucchini Quiche

  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons butter or margarine
  • 1 pound zucchini, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup half-and-half cream
  • 3 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • Paprika

Directions

  1. Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.
  2. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
  3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.

 

Kale Pesto


    3/4 lb kale; remove ribs and stems
      4    garlic cloves; peeled
    3/4 c  basil leaves; or combination
           - of basil a
      1    lemon and/or lime; juiced
      2 tb olive oil; light
      1 ts salt; or
      1    garlic salt
    1/2 ts black pepper; or less to 
           -taste
      1    extra virgin olive oil; 
           -optional

Instructions

1. Wash and stem the kale. Leaving water on leaves from washing, coarsely
chop kale. Place in a large microwavable bowl and cover. Microcook on high
(100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let
standing 3 to 5 minutes. Remove cover to cool.

2. Drop garlic into the bowl of a food processor with the motor running.
When finely minced, add the basil, cilantro if using, and cooked kale.
Process until unform. (Pat added a little of the kale "juice.")

3. Add juice, olive oil, salt and pepper. Pulse to combine.