Tag Archives: CSA

Summer Pea & Prosciutto Risotto

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Risotto! One of the easiest most delicious things to make. It wasn’t until recently that I tried making it, as I was under the impression it was a hard thing to make, but turns out it is incredibly easy! There are minimal steps, you just need a little patience while the rice takes its time to absorb all that delicious liquid. Though I find sipping a big glass of wine is a great way to help the time pass while you wait!

Ingredients:
3 ounces prosciutto, chopped
1 tablespoons olive oil
1/2 shallot, minced
1 garlic clove, minced
1 cup arborio rice
1/4 cup dry white wine
28 ounces chicken stock
1 cup fresh peas
1 cup shredded zucchini, moisture squeezed out
2 tablespoons fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese
1/2 tablespoon fresh lemon juice
1 tablespoon unsalted butter, optional
Good pinch red pepper flakes
Salt and pepper, to taste

In a heavy bottomed pot, add the chopped prosciutto and a tiny drizzle of olive oil. Cook until crispy then remove and set aside. In the same pot, sauté the garlic and shallots for a few minutes then add the rice, followed by the wine, and simmer for about 3 minutes. In the meantime bring the chicken stock to a boil in a separate pot then turn off the heat. Add enough of the hot stock to the rice in order to just cover it, and stir until the rice has absorbed the liquid. This will take about 5-7 mins. Pour in more stock and repeat the process until the rice has absorbed all of the stock and is creamy and el dente, about 25 minutes total. While the rice cooks, sauté the peas in a pan with some olive oil for about 5 minutes then set aside. When the rice is ready, add the cooked peas, zucchini, prosciutto, lemon juice, fresh parsley, Parmesan cheese, and salt and pepper to taste. You can also add a touch of butter if you want to get a little crazy! A poached egg on top is always lovely as well…

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Caramelized Onion & Cauliflower Quiche

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I always forget how incredibly easy it is to make a quiche! Plus it’s a great way to use up any leftover veggies and cheeses you have around. So, when on Saturday night I remembered that I had a frozen pie crust from Whole Foods, and a excess amount of eggs, I knew that quiche was my dinner destiny. (I just re-read that sentence and am now realizing I might not be the coolest 29 year old out there haha) Anyway! I’ve never put cauliflower in quiche before but I actually liked it a lot! I think a creamy goat cheese would be great with this as well if you want to swap the Parmesan cheese for something else…

Ingredients:
1 pie crust, frozen or homemade
1 small cauliflower head, chopped and steamed (about 1 cup)
1 large garlic clove, roasted
1/2 large red onion, thinly sliced
1/2 cup shredded Parmesan cheese
5-6 eggs, beaten
1/3 cup half & half, or cream
Good pinch red pepper flakes
Salt and pepper, to taste

Preheat oven to 350 degrees, and cook the pie crust for about 10-15 minutes or until slightly golden. If you have them, you’ll want to use pie weights so that it doesn’t puff up. Or if you’re like me and keep meaning to buy pie weights but always forget to, then you can just prick holes in the bottom of the pie to let the heat escape, and simply push down any dough that puffs up. In the meantime, also roast the garlic in the oven. I just wrap mine in some aluminum foil and place it in there for about 15-20 mins. While those are cooking, saute the red onion with some olive oil until soft and caramelized, about 10 minutes. Add the red pepper flakes toward the end. In a large bowl beat the eggs and add the cream, salt and pepper.

Spread the caramelized onions and chunks of roasted garlic on the bottom of the pie shell, next add the cauliflower, then the Parmesan cheese. Lastly, pour over the eggs. Bake for 25-30 mins or until the eggs are set and the crust is golden brown.

Homemade Pesto & Potato Pizza

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I’ve been eating a lot of pesto lately, it’s just so easy to make and tastes great on so many things. I remembered I had some pizza dough leftover in my freezer, so when I got a ton of basil, arugula, and potatoes in my CSA this week, I knew what I was going to make… pizza. My favorite easy go-to when I want something delicious that doesn’t take too long to make. I didn’t have any nuts on hand so I made a pesto without nuts and actually liked it a lot, didn’t even notice they were missing!

**not the best “final” photos… but I swear it tastes GREAT!

Ingredients:
1 cup fresh arugula
1/2 cup fresh basil
1 garlic clove
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, and more as needed
Salt and pepper, to taste
1-2 golden potatoes, sliced (you want them to be thin enough to cook, but not so thin they burn)
1 pizza dough (I buy mine at Whole Foods or Trader Joes, or I just pick some up from my local pizza place)
1 cup shredded gouda cheese

Preheat oven to 400 degrees. In a food processor, add the arugula, basil, garlic, Parmesan cheese, olive oil, and salt and pepper. Mix until you have the texture of pesto. Set aside. Next, cook the sliced potatoes in a pan with some olive oil until fork tender but still slightly firm.

Roll out the dough on a floured surface and place on a baking sheet lined with parchment paper. Spread on the pesto, followed by the potatoes, then top with the gouda cheese. Cook in the oven for about 20-25 minutes, or until the edges are golden brown and the toppings are bubbling. Crack some fresh pepper on top and perhaps come red pepper flakes, and dig in!

Lemony Goat Cheese & Mushroom Ravioli

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I have a secret to share with you! Two words…. wonton wrappers. Not everyone has time to make pasta from scratch, but still wants something a little more homemade then the stuff you pick up at the grocery store. I love using wonton wrappers as my ravioli pasta, it is so easy and tastes delicious! This time I stuffed them with pan roasted mushrooms and scallions, goat cheese, ricotta, and lots of lemon. This ended up being one of my favorite pasta dishes I have made in a while! I promise they taste better than they photographed…

Seeing the ravioli was so flavorful, I just warmed up some olive oil, lemon, and red pepper flakes to drizzle something simple over the top.

Ingredients (makes about 20 ravioli)

Filling:
Wonton wrappers
7oz goat cheese
1/2 cup ricotta cheese
8-10 baby bella mushrooms, stems removed, chopped
1/3 cup freshly chopped scallions
Juice and zest of (1) small Meyer lemon
Fresh black pepper
Olive oil
Small bowl of water

Sauce:
Olive Oil
1/2 teaspoon red pepper flakes
Squeeze of fresh Meyer lemon juice

Cook the mushrooms and scallions over medium heat with some olive oil for about 5 minutes. Once finished, place in a food processor with the goat cheese, ricotta, lemon juice/zest, and a good crack of fresh black pepper. Mix until fully incorporated.

Place the wonton wrappers on a flat surface and top half of them with about a teaspoon of the mushroom filling. You don’t want to over fill them otherwise the filling will leak out. Next, one by one wet the edges of each ravioli with the water, then wet the edges of a (non) filled wonton sheet and place on top. Seal the edges by pressing/pinching firmly. I like to use a pastry cutter to make the edges pretty! Place all the ravioli on a plate and cover with a damp paper towel to help them not dry out until you’re ready to boil them. In a large pot of boiling salted water, drop in half of the ravioli and let cook until pasta is soft, about 3 minutes. Remove with a slotted spoon.

For the topping, just cook the olive oil, lemon juice, and red pepper flakes for 1-2 minutes on the stove, and pour over top the pasta when serving. I also added some fresh shaved Parmesan cheese and a little more black pepper.

Garlic & Herb Compound Butter

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I’ve seen recipes for flavored butters before, but it wasn’t until recently that I realized how easy they are to make. Not the mention the endless flavor combinations! When I got a ton of fresh garlic in my CSA bag this week, I figured why not try to make some of my own. It came out great, and I have been adding it to basically everything I cook. I even spread a little on my toast this AM to jazz my usual breakfast. I have a feeling making flavored butters will be my new obsession…

8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons fresh parsley, minced
3 garlic cloves, minced
1/2 teaspoon lemon zest
1/2 teaspoon Maldon salt, crushes slightly in palm of hand
Freshly ground black pepper

Mix the softened butter in a small bowl with the parsley, garlic, lemon zest, and salt. Pepper to taste. Once fully combined, scoop the butter out onto a sheet of saran wrap, and roll up into a log shape, twisting the ends to help compact the mixture. Chill until firm, about 2 hours.

Add your butter to pasta dishes, vegetables, toast…. whatever your little heart desires! Compound butter last 2 weeks in the fridge, or up to 3 months in the freezer.

Spicy Shakshuka With Kale

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I’ve been wanting to try making shakshuka for a while. I love eggs, I love tomato sauce, and I love any excuse to dip bread into something. So it seemed like a perfect meal for me. And it was! Definitely one of my favorite things I have made in a while. So good on a cold fall night, and very easy to make. I added kale to mine, but you could add any greens or veggies you have in the fridge really. I also topped it with goat cheese which I loved!

Ingredients:
2 small garlic cloves, minced
1/2 shallot, coarsely chopped
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon dried basil
Good pinch red pepper flakes
1 can diced tomatoes (half pureed in a food processor)
1 cup kale, coarsely chopped
2 eggs
Olive Oil
Water, as needed
Salt and pepper, to taste
Grated Parmesan cheese, for topping
Goat cheese, for topping
Bread, for serving

Saute the garlic and shallot in a skillet with olive oil. Cook until softened, about 2 minutes. Add the paprika, pepper flakes, turmeric, and dried basil. Next add the tomato sauce (both diced and pureed) and cook until it comes to a simmer. Salt and pepper to taste. Add the kale and cook for another 3-4 minutes. You’ll notice the tomato sauce starts to thicken after a while, so add tiny bits of water as you go to bring the sauciness back to life! Make two little pockets in the sauce, and crack your eggs into them. Cook for about 4-5 minutes or until the whites are cooked and the yolk is still soft/runny. Continue to add the water as needed.

To plate, scoop the egg and sauce into a shallow bowl. Top with fresh grated Parmesan cheese and goat cheese crumbles. Serve with some toasted bread!

Brussels Sprout & Leek Cast Iron Pizza

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Guys. Making a pizza in a cast iron skillet is amazing. I’ve never done it before and absolutely loved it. And the best part is that the whole thing takes about 3-4 minutes to cook! Normally I like a thin pizza, but there’s something about this pillowly crust that is heavenly. I didn’t even make it to the table, or to a chair for that matter, I ate half of it just standing in my kitchen like a PRO!

Ingredients:
Pizza dough (you only need half)
1 cup Brussels sprouts, trimmed and washed
1/2 leek, trimmed and washed
2 small garlic cloves, chopped
Smoked mozzarella, sliced
Soppressata, thinly sliced
All-purpose
Olive oil
Salt and pepper, to taste
Honey, for topping (optional)

I purchased my dough from Whole Foods, as I was feeling lazy, but you can make your own if you like! I simply cut the ball in half and froze the other half for future pizza making.

To start, saute the garlic, leeks, and Brussels sprouts in a little olive oil until the greens have softened a bit. Salt and pepper to taste then set aside. Next, heat the cast iron pan on your stovetop over medium heat for 10 minutes.

Get your broiler going in the oven. Roll your dough out on a floured surface, making it about the size of your skillet. Have your toppings ready and on stand by, because once you place that dough in the skillet you need to add those toppings fast! Gently place your dough into the hot pan. It might not come out perfect, but that is OK. Top with the mozzarella, veggie mixture, and soppressata. Turn off the burner, and place the pan directly into the oven underneath the broiler. Cook for about 3-4 minutes, rotating the pan occasionally, until the crust is bubbling and has a nice golden color with few burnt bits. Remove from oven and let cool slightly before eating.

Serve with some fresh grated Parmesan cheese, and a drizzle of honey! I used Mikes Hot Honey which I LOVE and totally recommend. You could probably make your own version by mixing in some cayenne pepper with your regular honey if you like. ENJOY!

Spicy Pork Wonton Soup With Bok Choy

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I really wanted some comfort food tonight and decided on making this spicy pork wonton soup. I’ve never made wonton soup before, and it was super easy! I bought the wonton wrappers at Whole Foods, and the rest of the … Continue reading →

Brussels Sprout & Kale Caesar Salad

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I love Caesar salad, so when I got Brussels sprouts and kale in my CSA this week, I thought I would try it as an alternative to the usual romaine lettuce used for this salad. Homemade Caesar dressing is so easy to make, and so much tastier then that fake creamy dressing so many restaurants use. Normally you add an egg to the dressing, but I didn’t because I planned on topping my salad with a soft boiled egg. Plus I don’t think you sacrifice any flavor when omitting the egg in the dressing anyway. Next time I might add some crispy pancetta, or maybe some fried capers in addition to the croutons I made!

Ingredients:
2 cups brussels sprouts, trimmed and leaves peeled
1 cup laminate kale, shredded
Freshly grated Parmesan cheese
1 egg, soft boiled
French bread, cut into crouton size pieces
Olive Oil
Salt and pepper, to taste

Caesar Dressing:
2 tablespoons lemon juice
2 oil-packed anchovies
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan (plus more as needed)
Salt and pepper, to taste

Preheat oven to 350 degrees. Toss the croutons with olive oil, salt and black pepper. Bake for 15 mins or until crispy. Set aside to cool.

In a mortar and pestle, mix together the anchovy, garlic, and a pinch of salt. Add in the lemon juice and mustard and mix well. Very slowly whisk in the olive oil until it thickens a bit, then stir in the grated Parmesan cheese and pepper. Add more lemon juice and/or salt if needed.

For the egg, boil a small pot of water and gently add your egg. Cook them for 7 minutes, then remove immediately and place in a bowl of ice water. This will help stop the cooking process and will leave you with the perfect semi-runny egg!

I decided to quickly blanch my greens to help soften them just a tiny bit. Add the greens to a pot of boiling water for about 15 seconds, then remove and place in a bowl of ice water. Again, this will stop the cooking process. Put the greens through a salad spinner to dry (or pat lightly with a paper towel) then place in a large bowl. Alternatively you can skip this process and just keep the greens raw if you prefer.

Toss well with the Caesar dressing, then sprinkle with Parmesan cheese and top with the croutons and soft boiled egg. Enjoy!

Kale Leek & Butternut Squash Pot Pie

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I had a lot of leftover vegetables this week and thought it would be a good idea to use them up in a fall pot pie! It was perfect little meal to make on a Sunday afternoon. If only they made buttery pie crust blankets I could wrap myself in… then Sunday’s would EVEN BETTER. Dare to dream people.

Pie Dough:
1 1/4 cups all-purpose flour (plus more for surface)
1 teaspoon sugar
1/4 teaspoon salt
1 stick unsalted butter, very cold and cubed
Pinch nutmeg
Pinch black pepper
3-4 tablespoons ice cold water
1 egg (for egg wash)

Filling:
1 medium butternut squash, peeled and cubed small
3 medium carrots, peeled and chopped
1/2 yellow onion, chopped
1 leek, chopped
3 garlic cloves, minced
1 cup kale, chopped
1 cup baby bella mushrooms, chopped
1 tablespoon fresh sage, chopped
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or vegetable)
1 teaspoon corn starch
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon paprika
Salt, to taste

Start by making the dough. In a food processor, pulse the flour, salt, sugar, nutmeg, and pepper. Add the cold butter and pulse until the texture resembles small peas. Add bits of the water at a time and pulse until the dough is able to hold together when pinched. Make sure not to over mix it though! Pour it out onto a flat surface and form the dough into a disk shape. Wrap in plastic wrap and place in refrigerator for at least one hour.

When the dough is almost ready, you can start to make your filling. Preheat oven to 400 degrees. Drizzle the squash and carrots with olive oil, salt, and pepper, and bake for about 25 minutes or until fork tender. Remove and set aside. In a heavy bottomed saucepan, cook the onion and garlic in a little olive oil until translucent. Next add the leeks, kale, and mushrooms, and cook until softened. Lastly, add in the sage along with the roasted squash and carrots.

In a separate saucepan, melt 2 tablespoons olive oil and sprinkle in the 1/4 cup flour. Whisk well for about 1 minute. Slowly whisk in about 1/2 cup chicken broth at a time until smooth. In a little bowl, mix together the corn starch with a splash of water, then add that to the broth. Stir for about 5 minutes until thickened. Pour the mixture into the pot with the vegetables, and toss in the white pepper, nutmeg, paprika, and salt to taste. Let cool slightly.

While that cools, roll out your dough on a floured surface to 1/8 inch thick. Pour the filling into your pie dish, and top with the dough. Trim edges as needed, and slit a few holes in the top so it can vent while cooking. Bake in oven for 40 minutes, or until golden brown. If the edges begin to burn or cook too fast, simply cover the edges with some aluminum foil for the remaining time… OR you can get one of these lovely pie crust shields that I use!

Let cool for about 5-10 minutes before digging in. I randomly added a small dollop of sour cream to mine which was delicious!