Recipes
Garlic Butter Roasted Mushrooms
A very simple recipe, the best way to enjoy the flavor of the mushrooms themselves.
1 pound mushrooms, halved lengthwise if large
2 tablespoons capers, rinsed and chopped (optional)
3 large garlic cloves, minced
2 tablespoons sunflower or olive oil
3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon finely chopped jalapeno (optional)
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in jalapeno, lemon juice, and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
Eggs Nested in Sautéed Chard and Mushrooms Recipe
Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom.
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture
Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.
1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
Coarse salt
In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.
Swiss Chard with Raisins and Pine Nuts
1/4 cup extra virgin olive oil, divided
1/2 cup thinly sliced onion
1 clove garlic, minced
1 bunch Swiss Chard, rinsed, coarsely chopped
1/3 cup raisins
1/4 cup pine nuts, toasted
1 tbsp freshly squeezed lemon juice
salt
pepper
Heat 3 tbsp oil in a large skillet over medium-high heat. Add the onion; cook, stirring occasionally, until golden, about 15 minutes. Stir in the garlic and cook for 1 minute more.
Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches. When all the chard is added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice and the remaining 1 tbsp oil. Season with salt and pepper to taste.
Roasted Greek Lemon-Garlic Chicken
1 chicken, cut into quarters
2 lbs. potatoes, halved
3 lemons, juiced
2 tsp, fresh oregano or 1 tsp. dried
8 cloves garlic, finely chopped
½ cup olive oil
Fresh ground pepper
1 tsp. kosher or sea salt
1.5 cups water or chicken stock
Preheat oven to 355°F.
Rinse the chicken and pat dry. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan and add potatoes, around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water/stock and roast uncovered for a total of 1 hour and 40 minutes. Half way through turn the chicken. Remove chicken and potatoes from pan with slotted spoon and reduce the pan jus on top of the stove by half.
The Basic Burger
Mark Bittman's basic burger recipe is basic but tried, true, and tasty.
1 to 1⅓ lb. ground chuck or sirloin, not too lean
1 tsp. salt or 1 tablespoon Worcestershire sauce, soy sauce, or steak sauce
¼ cup minced onion, shallot, or scallion (optional)
Place the meat in a bowl and sprinkle with salt or sauce and the onions, if using. Lightly mold the meat into 4 patties.
If you’re cooking the burgers on a grill, heat the grill to high; cook the burgers for about 3 minutes on each side for rare, a minute more per side for each increasing stage of doneness. If you’re cooking the burgers on the stovetop, preheat a cast-iron pan over medium-high heat for 3 to 4 minutes; sprinkle coarse salt in the pan and cook the burgers for the same amount of time as on a grill.
If you’re making cheeseburgers, add the slices of cheese to the burgers as soon as you flip them. Serve on warm buns, toast, or hard rolls, garnished with ketchup, mustard, mayo, lettuce, pickles, tomatoes, etc.
Cauliflower FousCous Pilaf
Thanks to CSA member Stephanie for forwarding us this recipe. I made this for lunch today and it was quick, easy, and very delicious! The whole thing took about 20 minutes to make. I added black olives, parsley, and cheese to make it into more of a meal.
1 large head of fresh cauliflower
1/4 cup chopped onion (about 1/2 a small onion or 1/4 large)
2 tablespoons pine (pignola) nuts
2 tablespoons raisins, dried cranberries, or chopped dried apricots
1 tablespoon olive oil, separated into two 1.5-teaspoon servings
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon cinnamon
Wash the cauliflower and break it into florets. Cut off the stem part. The stems can be chewy and unpleasant, and they don’t cooperate with the food processor. The processing of the cauliflower has to be done in batches to get the right consistency. Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. Measure about 3 cups for now, and put the rest in the fridge for later. (I used a head of Pete's cauliflower which turned into just about 3 cups so I had no leftovers).
Place the 3 cups of cauliflower in a microwave-safe dish and microwave for 5-7 minutes. It should be pretty tender. Set aside.
Heat 1.5 teaspoons of olive oil over medium heat. When it starts to shimmer, add the onions and dried fruit. Sautée the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. Be gentle and give them time. The natural sugars in the onions will carmelize into a deep, rich flavor.
Mix the spices together in a little cup. Push the onions to the side of the pan, and add the remaining 1.5 teaspoons of oil. Let it heat up a bit, then add the spices and stir stir stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir stir stir. Sprinkle the whole dishwith salt and pepper. Stir stir stir.
Here are some ideas of additives: toss the leftover Fouscous with whole olives, chopped fresh parsley, chopped fresh chives or the green part of a few scallions, a chopped cucumber, a chopped tomato, and equal amounts of lemon juice and olive oil. Let it rest at room temperature for about 20 minutes. Eat. Enjoy!
Butternut Squash Fries
These fries take a little bit of work to peel and cut up but are worth the effort. These are also amazing made with cajun spice, salt and pepper.
1 medium butternut squash
2 teaspoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
Preheat oven to 425 degrees. Prepare butternut squash; peel and cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.
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The cauliflower this week is a mix of white, cheddar, purple, and romanesca. The romanesca is a very striking vegetable with a beautiful light green color and pointed florets instead of the usual rounded. Originally from Northern Italy, its taste is somewhat milder than the traditional cauliflower as well. Cook as you would a regular specimen. Consider blanching the florets and adding to a crudite platter. Store unwashed in a loosely wrapped plastic bag in the crisper drawer of the refrigerator. 
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