Tag Archives: CSA

Pork Chops With Sautéed Red Cabbage

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I haven’t had pork chops in a long time, and figured it would be a nice main dish to go with the sauteed cabbage I wanted to make. I feel like pork chops have a bad reputation for all the kids back in the day that had to eat their moms overcooked versions, but if you do it right they’re great! The cabbage was really good as well, I added chopped apples and vinegar which was the perfect balance of sweet and tang.

Ingredients- (serves 2)

Pork Chops:
2 pork chops, bone-in
4 tablespoons brown sugar
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon ground ginger
1/3 teaspoon salt
1/3 teaspoon ground pepper

Braised Cabbage:
2 garlic cloves, minced
1/2 small yellow onion, thinly sliced
1/2 small purple cabbage, shredded
1 apple, chopped small
1/4 cup apple cider vinegar
2 tablespoon honey
Pinch red pepper flakes
Salt and pepper, to taste

Mix together the brown sugar, cumin, smoked paprika, ginger, salt and pepper. Rub the mixture on both sides of the pork chop. Wrap back up and set aside on the counter. You want the meat to be room temperature when you cook it. Alternatively, you can put in the fridge if you’re not planning to use right away, but make sure you remove it from the fridge and let it sit for at least 10 minutes before putting in the pan.

To make the cabbage, sauté the garlic in olive oil for a minute or so then add the onions, cooking until translucent. Next add the cabbage and apple, and cook until wilted. Add the vinegar, honey, red pepper flakes, salt and pepper. Cook until the liquid had been absorbed.

While the cabbage cooks, get your pork chops going. Heat a little olive oil in a cast iron skillet. When it’s nice and hot add the pork. Cook for 5-6 minutes each side over medium heat (not too hot!) then plate and cover with aluminum foil for at least 5 minutes. While it’s resting, the meat will continue to cook, which is why you remove it from the pan a little early. You want the internal temperature to be 145 degrees, otherwise it will dry out. You also do not want to cut into the meat until after it’s done resting, otherwise you’ll lose all those juices that would otherwise be redistributed into the meat while it rests. Meat can be intimidating to cook, but if you follow a few simple rules and take your time, you’ll surprise yourself!

Baked Eggs With Swiss Chard & Sweet Potato

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Last night I was craving some sort of breakfast for dinner, so I made a single serving of baked eggs and had a happy little night to myself. I don’t bake eggs often, and forgot how good it was! It’s so easy too, you just saute a bunch of stuff, crack an egg or two on top, and pop it in the oven for about 15-20 minutes. I think next time I might make some sort of light pesto or sriracha sauce to drizzle on top. YUM.

Ingredients (serves one)
1 small sweet potato, peeled and sliced
3 large Swiss chard leaves, washed and chopped well
1 shallot, chopped
Small handful cherry tomatoes, halved
1 small carrot, peeled into strips
1/4 cup feta cheese
4 tablespoons half & half
1/2 teaspoon smoked paprika
Olive oil
1 egg (or more if you like!)
Salt and pepper, to taste

Preheat oven to 350 degrees. Heat some olive oil in a pan and add the sweet potato slices. Cook until fork tender. Remove from pan and set aside. In the same pan, add the shallots and Swiss chard, cooking until the greens are wilted. Toss the sweet potato back in, along with the carrots, tomatoes, paprika, and half & half. Season with salt and pepper, and cook for another minute or so. Place the mixture in a small oven safe dish and top with feta cheese. Crack an egg on top, and place in the oven for 15-20 minutes, or until the egg has cooked to your liking. Enjoy!

Butternut Squash Lasagna With Sausage & Mizuna

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I absolutely love butternut squash lasagna, it’s a nice fresh twist on the usual tomato based lasagna dish. I made this with friends and we almost ate the whole thing! We decided that next time we make it, we’re going to take it a step further and top the lasagna with a little gorgonzola cheese and sage infused butter. Serious business over here!

Ingredients:
1 butternut squash, peeled and cubed
5 large whole garlic cloves
15 oz ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 cup shredded mozzarella cheese, plus more for topping
4 sweet Italian sausages, casings removed
1/2 white onion, chopped
2 cups mizuna (or any leafy greens, I just happen to have mizuna on hand)
1 teaspoon nutmeg
1 teaspoon ground sage
1 teaspoon red pepper flakes
1 package wide lasagna noodles
Salt and pepper, to taste

Start by boiling the butternut squash until fork tender, about 15 minutes. During the last 5 minutes toss the garlic in the boiling water as well so that it softens. Strain the squash and garlic, then mash in a bowl with 3/4 cup ricotta, Parmesan cheese, 1/2 of the mozzarella cheese, nutmeg, sage, red pepper flakes, salt, and pepper. Next, saute the onion until translucent, then add the sausage and cook until browned. Toss in the mizuna (or whatever greens you like!) and cook until wilted.

Preheat the oven to 350 degrees.

Cook the lasagna noodles per box instructions. I like to add salt and a little olive oil to my boiling water so that the noodles don’t get stuck together. To assemble the lasagna, spread some of the squash mixture on the bottom of a baking dish, followed by one layer of lasagna noodles, then a layer of the sausage mixture topped with some dollops of ricotta cheese. Add another layer of noodles and repeat – squash, noodles, sausage, ricotta, noodles. Top with the rest of the mozzarella cheese and grated Parmesan. Cover with foil and cook for 30 minutes, then remove the foil and cook for another 10 minutes or until the top is slightly browned. Let cook for 5 minutes before serving. Enjoy!

 

 

Root Vegetable Stew Over Polenta

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My fridge looked like I was hoarding root vegetables this week, so I decided to chop them all up and see what I could come up with. I ended up sautéing them all together, adding crushed tomatoes, and letting it cook down until it formed a type of stew, which I then poured over some polenta. It was the easiest meal and absolutely delicious – who would have thought! The next night I ate the stew over spaghetti and loved that just as much. I was even contemplating blending it down with my hand blender to make a tomato sauce, but then I ate it all and never got that far.

Ingredients:
1/2 onion, chopped
2 large garlic cloves, chopped
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
5-6 fingerling potatoes (or 2 medium regular potatoes) chopped
1 medium rutabaga, peeled and chopped
1/2 small white cabbage, chopped
1 28oz can stewed tomatoes
1 cup water
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon dried parsley flakes
Salt and pepper, to taste

In a large heavy bottomed pot, start by sautéing the garlic and onion in a little olive oil for a minute or two. Add the rest of the chopped vegetables, along with the water, pepper flakes, turmeric, parsley, salt and pepper, then cover with a lid and cook for 10 minutes. Next add the stewed tomatoes and mix well, continue to cook for about 15 minutes or until the vegetables are fork tender. Serve over polenta, pasta, or whatever your heart desires!

Chicken Pot Pie With Black Pepper Crust

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There’s nothing better than a pot pie in the winter! It’s the perfect comfort food during these cold days. Also a great way to use up any root vegetables you have. I cooked this dish with my two friends, which helped expedite all the chopping. We decided to jazz up the dish by adding a good amount of black pepper to the crust, and tossing in some of our favorite spices to the filling. There’s no better way to enjoy a meal then with the ones you love!

Ingredients:
Olive oil
3 medium chicken breasts, chopped
2 large garlic cloves,
1/2 large yellow onion, diced
1 cup celery, diced
2 large parsnips, diced
3-4 medium carrots, diced
5-6 fingerling potatoes (or two regular potatoes) diced
Small handful fresh parsley, chopped
1/2 cup frozen peas
1/4 cup all-purpose flour (plus more as needed)
3 cups chicken stock (or broth)
1/4 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed pink pepper corns
1/4 cup Half & Half, or cream
Salt and pepper, to taste

Black Pepper Dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 crushed black pepper
1/2 cup butter, chilled and cubed
1/4 cup chilled ice water

Start by making the dough. In a large bowl mix the flour, salt, and fresh crushed pepper. Cut in the cold butter with a pasty cutter, or by using your hands (roll the butter and flour between your fingers until pea sized.) Add the old water one teaspoon at a time until incorporated. Pour out onto a floured surface and form into a ball. Wrap with plastic wrap and place in the fridge for at least 30 minutes.

Saute the chicken and set aside until you’re ready to add it to the vegetables. Make sure not to overcook it as it will continue to cook in the oven. Add some olive oil to a large pot and toss in the onion and garlic, cooking for 1-2 minutes. Add the carrot, parsnips, celery, and potato. Cook for about 10 minutes or until everything has softened a bit.  Add the red pepper flakes, tumeric, cumin, cayenne, parsley, and crushed pink pepper corns. Cook for another 5 minutes, then add the flour and cook for an additional 1-2 minutes. Next add the chicken stock, half & half, chicken, and frozen peas. Cook for an additional 5 minutes or until it begins to thicken. Take off the heat and let cool for at least 10 minutes. It will continue to thicken at this point.

On a floured surface, roll out the dough large enough to cover the bottom of the baking dish, with enough hung over the sides to cover the top of the pie. Place the dough in the baking dish and poke a few holes in the bottom with a fork. Pour in the filling, then fold the dough over the top. Slice a small hole in the top, then cook in the oven for 45 minutes, or until the top is golden brown. Let cool for 10 minutes before serving!

Curried Butternut Squash and Coconut Soup

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Sunday night was one of those nights I needed to make dinner but didn’t want to leave my house to do it! I had a butternut squash and a can of coconut cream, which was enough to convince me that I didn’t need to go to the grocery store. This soup ended up being delicious! Some of the best unexpected meals start with one simple thought – what can I make without having to remove these pajamas and go to the store?!

Ingredients:
3 garlic cloves, chopped
2 shallots, chopped
1 inch chunk of fresh ginger, peeled and minced
1 butternut squash, peeled and cubed
4 medium carrots, peeled and chopped
1 large apple, peeled and chopped
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon powdered sage
1/2 teaspoon smoked paprika (or more if you like the kick!)
3 cups chicken stock
1 cup water
1/2 cup coconut cream (coconut milk works, too)
Salt and pepper, to taste
Olive oil

In a large heavy pot, saute the garlic, shallot, and ginger in some olive oil for a minute or two. Add the butternut squash, carrots, and apple. Drizzle with a little more olive oil then add the curry, cumin, sage, paprika, salt, and pepper. Cook for about 5-7 minutes then add the chicken stock and water. Bring to a boil and cook for 15-20 minutes, or until the carrots and squash are fork tender.

Turn the heat off, then using a hand blender puree the soup until smooth. Alternatively, you can blend in a blender in batches. Add in the coconut cream and mix until fully incorporated. Serve with an additional swirl of coconut cream and a sprinkle of paprika.

 

Leek & Roasted Garlic Galette With Sweet Potato

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You can never go wrong with a galette- they’re so easy to make and the filling options are endless! I like to make them for dessert sometimes, using ingredients like Nutella and fresh berries. This one was for dinner with friends, we had it with a simple salad and a big bottle of wine!

Tart Crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into cubes
1 egg yolk
1 tablespoon cold water (plus more as needed)

Filling:
1 cup leeks, light parts only, sliced thin
1/2 cup chopped Swiss red chard
5 large garlic cloves, roasted
1 large sweet potato, peeled and thinly sliced
1 cup ricotta cheese
1/4 cup feta cheese
Olive Oil
Salt and pepper, to taste

Start by making the crust. In a large bowl, mix together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Next, stir in the egg/water mixture and mix with a fork until dough forms. If the dough is too dry and not forming easily, add tiny bits of cold water until the texture is able to stick together and hold when pinched. Shape into a disk, wrap in plastic wrap, and place in the fridge for at least an hour.

For the filling, start by preheating the oven to 375 and roast the garlic cloves for about 15-20 minutes, or until soft. In a large skillet, cook the leeks in some olive oil until softened, about 5 minutes, then add the Swiss chard, cooking another 3 minutes or so. Next, mash the roasted garlic into the ricotta cheese, then add the leek/chard mixture.

On a floured surface, roll out the dough to about the size of a medium pizza. Spread the ricotta mixture in the center, leaving a 2 inch boarder around the edges. Top with the sliced sweet potato and feta cheese. Cook for 30-40 minutes, or until the crust is golden and the potatoes can easily be pierced by a knife. Top with some fresh cracked black pepper!

 

 

 

Homemade Basil Fettuccine With Sun Dried Tomatoes & Mushrooms

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My mom gave me a pasta machine recently which I’ve been excited to use, so when I got some basil in my CSA this week, I figured I’d get fancy and make some basil fettuccine! I’ve never made my own pasta before and had a lot of fun doing it. It was a lot easier than I thought it would be, and it came out pretty good for my first try! You can add any herbs you like, or even beet juice to give the pasta a beautiful color- the options are endless!

Ingredients: Serves 4

Basil Fettuccine:
2 cups unbleached all-purpose flour (semolina is another option)
3 large eggs
2 tablespoons fresh basil, minced
2 tablespoons olive oil

Other:
1/4 cup sun dried tomatoes, diced
2 large garlic cloves, minced
1 large shallot (or a few mini ones like I had), chopped
1 cup crimini mushrooms, sliced
Olive oil
1 cup chicken broth
1 tablespoon capers
1/2 small lemon, juiced
1 teaspoon sherry vinegar
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
Fresh basil, for garnish
Parmesan cheese, for garnish

Start by making the pasta. Place the two cups of flour on a clean surface and make a little well in the center. Add the eggs, fresh basil, and olive oil to the center and whisk the eggs until well incorporated. Start scooping in bits of the flour to the center, mixing to incorporate a little at a time. I made the mistake of breaking the circle and my eggs started to spill out, but I just simply used my hand to hold it back until I mixed enough flour into the eggs to keep it from running any more. Once all the flour is mixed into the egg, start shaping it with your hands. It’s going to be very sticky at this point, but continue kneading for about 10 minutes. There’s really no wrong way to knead the dough, just keep folding it over onto itself and massaging it like crazy! After a while you’ll notice that it pretty firm and no longer sticky. Wrap in saran wrap or with a kitchen towel and set aside for 30 minutes.

Once the pasta is ready, cut it into quarters. One chunk at a time (while the others stay covered as to not dry out) run it through the pasta machine on the thickest level, and continue running it through the other levels until you have the thickness you like (I started on 1 and ended on 5.) Lastly, run the pasta sheet through the fettuccine blades and toss onto a baking sheet with some corn meal to keep it from sticking. Cover the pasta with a dish towel and get a large pot of salted water boiling.

In the meantime, make the sauce! In a large skillet over medium heat, cook the garlic and shallots in some olive oil until translucent. Add the sun dried tomatoes and cook for a minute or two before adding the mushrooms. Once the mushrooms have cooked down a little, add some of the chicken stock and cook for about 5 minutes. Next, add another splash of stock, followed by the capers, red pepper flakes, sherry vinegar, lemon, salt and pepper. Cook for another 10 minutes, adding more stock every once and a while.

Place the pasta to the boiling water, making sure to swirl it around the pot to not get stuck. Cook for about 3-5 minutes depending on the consistency you like. Drain and add to the sauce, mixing well to cover the noodles. Add a splash of chicken stock or pasta water if it starts to dry out. Serve with some fresh grated Parmesan cheese and chopped basil. Enjoy!

Shepherd’s Pie With Garlic Spinach Mashed Potatoes

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My cutie grandma has had these certain bowls for as long as I can remember, and knowing how much I love them, she bought me a few when she recently came across some at a store. I was having a friend over for dinner this week, so I made us little personal shepherd’s pies using my new bowls! They’re great because they’re oven proof, so you don’t have to worry about the glass breaking in the oven. The shepherd’s pie was really great! I added a bunch of veggies from my CSA and also mashed some garlic and spinach into the potatoes to make it a little different as well. It’s such a comforting thing to eat in the winter. Thank you “Bumma” for my special bowls!

Ingredients:
5 garlic cloves, minced (use 2 of cloves for the potatoes)
1/2 red onion, chopped
1 pound ground beef
4 sun chokes, peeled and chopped
2 medium carrots, peeled and chopped
1 leek, chopped
1/4 dried thyme
1/4 cup vegetable stock
4 potatoes, cubed small
2 cups fresh spinach
2 tablespoons unsalted butter
1/4 cup milk (or more as needed)
Grated Parmesan cheese
Salt and pepper

Add some olive oil to a large pot and cook the garlic and onion until translucent. Add the beef and cook through. Next add the carrots, sun chokes, leeks, beef stock, thyme, salt and pepper. Cover and cook for about 10 minutes or until the veggies are fork tender. Mix every few minutes and add additional splashed of beef stock as needed if it starts to dry out at all. While that cooks, boil the potatoes until fork tender. At the last minute toss in the spinach with the potatoes just to quickly cook it. Drain and add the butter, milk, and garlic. Salt and pepper to taste.

Preheat oven to 350 degrees. In a baking dish or oven safe bowls, put a good layer of the beef mixture on the bottom and top with the mashed potatoes. Cook for 10-15 minutes in the oven then top with a sprinkle of grated Parmesan cheese and put under the broiler for a few minutes.

Let cool for 5 minutes before digging in!

Brussels Sprout Quesadilla With Smoked Mozzarella & Pancetta

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9I was very excited to get Brussels sprouts in my CSA this week, they’re one of my favorite things! You can do a lot with them- pizza toppings, shaved raw for salads, roasted and tossed with a buttermilk/lemon dressing (my favorite!) This time I thought I would try something new, so I made a quesadilla! It was very easy to make and perfect for a quick weeknight meal. I also smashed some roasted garlic into my Greek yogurt to use as a sour cream substitute to be a little healthier. Ingredients: Brussels sprouts (about 20 small/medium sized) shaved 1 large shallot, sliced Smoked mozzarella 2.5 ounces Pancetta Flour or whole wheat tortillas 1/2 cup Greek yogurt 2 large garlic cloves Salt and pepper, to taste Preheat the oven to 350 and roast the garlic until soft, about 20 minutes. Remove and smash into the Greek yogurt, set aside. Alternatively, you can mince the garlic and cook with a little olive oil in a pan and mix into the yogurt. I just love roasting it! To make the filling, add some olive oil to a pan cook the pancetta. Next add the onions and cook until translucent, about 1-2 minutes. Lastly, add the brussel sprouts and cook until wilted, about 5 minutes. Salt and pepper to taste. Remove and set aside. In the same pan, place a tortilla and add some smoked mozzarella to one side, followed by the brussel sprout mixture. Fold the tortilla in half and let cook for about 1-2 minutes before carefully flipping and cooking for another 1-2 minutes. Repeat with other tortillas. Cut in half and serve with Greek yogurt!