Protected: Recipes for CSA Members Only

 

Here are some recipes we’ve found, or created ourselves, using items found in your CSA box.

Search hint:

As this list grows, you can do a quick search for recipes using a particular vegetable by simultaneously hitting Ctrl+F on your PC keyboard.  Fill in the resulting search box with that vegetable name, e.g., squash.  (For a Mac it’s Command-F.  These shortcuts work on almost any web page that has text and can often save you a ton of time on wordy documents.)

In a Winter CSA you will– naturally– receive winter vegetables instead of tomatoes and cucumbers.  But studies have shown that eating with the seasons, rather than against them, is actually healthier.  That means finding new and tasty ways to prepare cabbages, winter greens and, in this case, winter squash.  We’re posting a couple of different ways to prepare butternut squash but don’t worry if you don’t get to it right away.  All winter squash keeps pretty well so you can enjoy these recipes in a month or so if you prefer.

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Merritt’s Butternut Squash Au Gratin from Allrecipes.com
And don’t forget all the standard butternut squash recipes:  butternut squash soup (curried or plain), roasted butternut squash and– my favorite– adding roasted butternut squash to a spinach, pecan and dried cranberry salad!

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Butternut Squash Tart With Fried Sage
From epicurious.com.  Sandie Beal served this at our first pickup date for the 2016 Winter CSA and everybody proclaimed it delicious.  For myself, I like to set out a table of appetizers and snacks for Thanksgiving and Christmas day– for all-day noshing before the main dinner– and include this lively dish.

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Pierogies With Sauteed Cabbage and Bacon
From womansday.com.  If you love cabbage but you’re an old hand at making slaw, here’s a delicious recipe for cabbage!  Tip:  I use a LOT more cabbage than they picture in the recipe and I also sometimes use cheese ravioli instead of pierogies.  I also use “facon” in place of real bacon but I’m sure it would be delicious with either!

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Here are two recipes from Mayland Mushrooms in Bakersville, NC, who provide the mushrooms add-on for our CSA boxes.  Their “Cooking With Oyster Mushrooms” below includes recipes for a frittata and an oyster penne.  Matt can be reached at 828-536-9144 and at MaylandMushrooms.com.

Matt says, “Oyster Mushrooms are one of the healthiest foods you can eat… high in protein (up to 30% by weight), folic acid, niacin, potassium, and vitamin C, as well as natural statins, antioxidants, and immune-boosting compounds!  They go well in just about any dish, including Thanksgiving stuffing or your favorite tomato sauce, but we’ve included a couple of our favorite recipes below…”

Oyster Mushroom Frittata
6 chicken eggs, or 4 chicken eggs and 1 duck egg, beaten
4-6 oz. fresh Oyster mushrooms, diced
1/2 cup minced onion
1/2 cup minced bell pepper
1 clove garlic
1/2 cup of semi-soft or hard cheese; chevre, Feta, cheddar, Gouda, etc., crumbled or diced.
(opt.) 1/11 1b crumbled cooked bacon or rabbit sausage
Butter or olive oil
Bragg’s Liquid Aminos

Preheat a cast iron skillet over medium high heat and add the butter or oil. Add the mushrooms and onions and season with Bragg’s and black pepper to taste, cook until most of the moisture from the mushrooms has released and evaporated. Add the bell pepper and garlic, and cook until the mushrooms are slightly browned and peppers have begun to soften. Reduce heat to medium-low. Add the beaten egg and quickly stir to mix in the vegetables. If using bacon/sausage, add the crumbled meat to the egg mixture. Finally distribute the cheese across the top of the egg mixture. Set your oven to broil, and when the sides of the frittata appear set (top will still be liquid), place the skillet under the broiler. Cook until puffy and slightly brown on top, and cheese is melted.

Mayland Mushroom Penne
6-8 oz. fresh Oyster mushrooms. diced
1/4 1b Soggy Bottom Farms HOT pork sausage
2 cloves garlic
2 tbsp butter
% cup chicken stock
Bragg’s Liquid Aminos
1/2 1b penne or ziti cooked to package directions

Start by preheating a skillet over high heat and adding the butter. Add in the mushrooms, season with Bragg’s and black pepper to taste, and cook until most of the moisture has been released and evaporated. Then add in the sausage and garlic, stirring frequently. Once the sausage and mushrooms are fully cooked and slightly browned, add the chicken stock. Reduce until thickened and serve immediately over pasta. Optional; add 2 tbsp of pesto per person when serving.

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Gingered Apple Baby Bok Choy Slaw
FullCircle.com has a video that Cynthia Lair adapted from a recipe by PCC Natural Markets, 2012.

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Kale and White Bean Stew
Kale and white bean stew is one of our favorite year round recipes, but it’s especially delicious on cold, raw wintry days.  I make our version meatless, but this one from FoodandWine.com uses sausage.

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Roasted Acorn Squash Risotto
From Gluten Free Goddess®, “Looking for a perfect fall side dish? Or a vegetarian knock-your-socks-off bowl of creamy goodness? Risotto might fit the bill.” Here’s a smooth and creamy tasting risotto– without cheese!  It’s gluten free, but that doesn’t mean you have to make it that way.

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Winter Greens Gratin
This recipe from bonappétit.com works for any of your winter greens– including mustard!

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Roasted Beets ‘n’ Sweets
From allrecipes.com, “This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.”

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Roasted Beet and Goat Cheese Salad
Find this recipe on foodnetwork.com.  Easy to make, 20 minutes prep, cook 50 minutes.

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Apple Coleslaw
Foodnetwork.com has this recipe by Wolfgang Puck.

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Deconstructed Stuffed Cabbage Casserole
Kalyn of kalynskitchen.com says this is “the ultimate in healthy winter comfort food! This recipe is gluten-free, low-glycemic, South Beach Diet Phase Two.”

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Butternut Squash and Sausage Shepherd’s Pie
Better Homes & Gardens offers this recipe on their Website bhg.com.  “This flavorful variation on traditional shepherd’s pie uses mashed butternut squash in place of potatoes.”  Note that there are more butternut squash recipes at the top of this page!

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Kashmiri-Style Kidney Beans with Turnips
From allrecipes.com, “This is a winter staple in the Indian state of Kashmir. It is a simple and easy recipe, and immensely satisfying. Serve over plain boiled Basmati rice.”
Editor’s note: Using winter root vegetables can be challenging.  This recipe is unusal but delicious!  Our daughter made it for us and served it with Naan bread and a cucumber and onion salad in oil and vinegar.  We loved it!

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Turnip Salad
Also from allrecipes.com, a recipe by Cathy who says:  “This seems like an odd mix of ingredients, but it’s a great salad with a sweet and slightly sour flavor.”

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Butternut Squash Cupcakes with Sage Frosting and Allspice
From VanillaGarlic.com, “While you might think butternut squash would taste odd as a cake, pumpkin as a flavor has been becoming increasingly popular in baked goods. This was a slight deviation from that popularity and was very tasty one at that. A perfect autumn treat, one that was actually inspired a soup I had a week ago!”

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Squash Cheescake Bars
From EatingWell.com, “Pureed winter squash gives most of the body to these leaner cheesecake bars.  ”

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Quick & Easy (and Yummy) Apple Tart
From ThePioneerWoman.com, “If you want to make a very quick, very easy dessert that also happens to yield impressive results, look no farther than the freezer section of your grocery store, where you can find frozen sheets of ready-made puffed pastry.”
(Note from Jackie)  Now, I confess:  I don’t bake.  It’s just not my favorite thing. But even for a bake-ophobe like me this was a very easy recipe.  What’s more, I only use 1/3 the sugar that she does because the apples are heirloom varieties and therefore have rich flavors that the store-bought stuff doesn’t!

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Turnip Slaw
From TasteOfHome.com, “I found this recipe in a local newspaper when we moved to Arkansas almost 20 years ago. The recipe was said to be so good that even people “burned out” on turnips would like it. I’d never heard of slaw made from turnips, but I tried it and now my husband likes it better than cabbage slaw.”
(Note from Jackie) You may have to make a half portion on this recipe but turnip slaw is delicious in any size and I know you will enjoy it!  Don’t forget there’s also our “Crispy Turnip Fries” recipe on this page.

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Beet and Carrot Slaw
From CookingChannel.com, “This is a gorgeous and refreshing slaw that is suitable for every season. A box grater or food processor shredding attachment are good, time-saving alternatives if you don’t want to cut the beets and carrots by hand.

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Crispy Turnip Fries – Baked
BigOven.com has this recipe using 3 medium turnips, ready in 40 minutes.  One commenter wrote, “These are amazing, will definitely make again! I also used potatoes, sweet potatoes, and parsnips to make a beautiful mix–highly recommended!”

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