Zucchini and Tomato Bake

Use up that summer squash and zucchini!

Garlic Parmesan Zucchini and Tomato Bake

Source: http://ifoodreal.com/garlic-parmesan-zucchini-and-tomato-bake/

Serves six

Ingredients:

2 large or 2.5 lbs of zucchini, cut into quarters

10 oz cherry tomatoes, cut in halves or 2 large tomatoes, diced

7 garlic cloves

1/2 cup parmesan cheese, shredded

1 tsp basil/thyme/oregano, dried

3/4 tsp salt

1/2 tsp black pepper

1/3 cup parsley or basil, finely chopped

cooking spray

Preparation:

1. Preheat oven to 350 degrees F and spray 8x8 or 9x11 baking dish. Set aside.

2. In large mixing bowl, add all ingredients, except parsley/basil and stir to combine. Transfer to the prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes for well-cooked vegetables. Remove from oven and garnish with parsley/basil. 

CSA Week 1

It's here! The start of our first CSA season! Hard to believe after all the planning, prepping and planting, that we are able to start sharing our harvest. This is Week 1 of the CSA and here is what to expect in the boxes (lots of greens!):

• Head lettuce

  

  Our romaine head lettuce

• Leaf lettuce
• Kale
• Swiss chard
• Cucumbers
• Radishes
• Herbs

As the season progresses, we will continue to update here on the blog and include recipes to help you decide what to do with all the beautiful produce. For this week, we'll focus on using some of the greens and radishes.

Recipe #1: Radish and Cucumber Salad

Source: http://natashaskitchen.com/2014/04/17/radish-and-cucumber-salad-recipe/

Prep time: 10 mins  Total time: 10 mins  Servings: 6

Ingredients:

1 Large cucumber, thinly sliced

2 bunches of radishes, thinly sliced

1 bunch of scallions, chopped

3/4 cup of sour cream

3/4 tsp to 1 tsp salt, or to taste

Preparation:

1. In medium salad bowl, combine sliced cucumbers, sliced radishes and chopped scallions.

2. In a small bowl, mix sour cream and salt together.

3. Stir sour cream mixture into the salad just before serving. The longer it sits, the more liquid-like the dressing will become. 

Recipe #2: Skillet Gnocchi with Chard and White Beans

Source: http://allrecipes.com/recipe/skillet-gnocchi-with-chard--white-beans/

Total time: 30 mins  Servings: 6

Ingredients:

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1 16-ounce package shelf-stable gnocchi, (see Tip)

1 medium yellow onion, thinly sliced

4 cloves garlic, minced

1/2 cup water

6 cups chopped chard leaves, (about 1 small bunch) or spinach

1 15-ounce can diced tomatoes with Italian seasonings

1 15-ounce can white beans, rinsed

1/4 teaspoon freshly ground pepper

1/2 cup shredded part-skim mozzarella cheese

1/4 cup finely shredded Parmesan cheese

Preparation:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. 

3. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Lastly, the easiest and most delicious way to use up some of the greens is to make a smoothie! Adding greens to any smoothie boosts the nutrient content greatly, and the best part, you can't even taste them! Here's one to start you off and we recommend checking out the website: www.simplegreensmoothies.com

Recipe #3: Beginner's Luck Smoothie
Source: http://simplegreensmoothies.com/Recipes/beginners-luck

Ingredients:
2 cups of a leafy green, like kale or spinach
2 cups of water
1 cup frozen pineapple
1 cup frozen mango
2 bananas

Preparation:
Blend leafy green of choice and water until smooth. Next, add the remaining fruits and blend again. Enjoy!

Roasted Beets with Sauteed Beet Greens

A tasty way to use all of the beets you buy!

 

Roasted Beets with Sauteed Beet Greens

One bunch of beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons onion, chopped
Salt
Pepper
Red wine vinegar (optional)

Recipe

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. 
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.