Recipes

Use the Search Feature to find delicious recipes for our produce items.

Green Beans with Zucchini Squash and Fresh Corn

A recipe from Jennifer Phillip
 
1 1/2 pounds green beans
4 small zucchini
fresh corn from two ears
1/4 cup fresh basil
olive oil
 
1. Wash and slice the zucchini into thin circles, then halve. Wash and trim the green beans, and cut into third. Cut the corn off the cob and reserve, and wash and coarsely chop the basil.
 
2. In a large saute pan, heat as much olive oil as you’d like (I start with about 2 Tb. and add more as needed). Add the squash, and keep heat on medium high, stirring frequently to make sure it doesn’t burn. Reduce heat to low as the squash softens, adding a little more oil or water if necessary, then add the green beans. Cook for a few minutes, then add the corn and the basil and stir to combine.
 
3. Cook over low heat for about 5 minutes to let the flavors blend, and for the vegetables to reach desired consistency (I like mine pretty soft, but it’s all personal). Season with a little salt and pepper, and serve.
 
For 6.

Black Bean Dip

Ingredients

1/4 cup extra virgin olive oil
2 small yellow onions, chopped
4 cloves garlic, peeled and chopped into large chunks
2 jalapeño peppers, seeded and chopped*
2 (15.5 ounce) cans black beans, rinsed and drained or 4 cups cooked black beans
1-1/2 teaspoons salt
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice, from one lime, plus more if desired
3 tablespoons water
1/4 cup fresh chopped cilantro, plus more for garnish (optional)
 
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring
occasionally, until very soft, about ten minutes. Do not brown.
 
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water
and cilantro. Blend until smooth (if you’re using a blender, you may need to stop and stir a few times to help it out). If
the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer
to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
 
*Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the
seeds and add them little by little when you’re blending the dip.
 
By Jennifer Segal Servings: Makes about 3 cups Total Time: 20 Minutes

Spicy Black Beans

(From Lompoc Bean Co)
 
1Lb. (2 cups) Black Beans
4 1⁄2 Cups water
1⁄4 Lb. bacon, chopped
5 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled & diced
1 medium onion, diced
1 jalapeno chili, seeded & minced
1 bay leaf
1Tablespoon Chili powder
1 teaspoon cumin
1⁄2 – 1 Tablespoon Cayenne pepper
1⁄2 – 3⁄4 teaspoon black pepper
8 cups chicken broth
 
Soak beans for 24 hours, drain & rinse. Cover beans with generous amount of cold water and bring to
a boil, boil for 20 minutes. Drain, rinse & set aside. Cook bacon until crisp, add garlic, celery, carrot,
onion, jalapeno and bay leaf. Cook until vegetables are tender. Add chili powder, cumin, cayenne and
black peppers. Stir about 1 minute. Add beans and chicken broth.
 
Cook at a slow boil until beans are tender and most of liquid is absorbed, about 1 1/2 to 2 hours.
 
Season with salt, remove bay leaf, and garnish as desired.
 
Garnish: chopped red onion, sour cream, olives

RICE AND SPINACH CAKE

(From CSA member Debbie McCrigler)

1 bunch fresh spinach, washed and lightly chopped
1 cup Arborio rice
1 onion-chopped, sauté in olive oil
2 tbsp. butter
3 eggs, beaten
1/4 cup shredded cheese
Pinch of nutmeg
1/4 cup shredded cheese, for the top
 
Grease a 6×9 casserole dish. Cook the rice. While the rice is cooking sauté onion in
olive oil. Add the spinach to the rice the last few minutes of cooking. Preheat the oven
to 400F. When the rice is done, add all the other ingredients except the cheese for the
top and mix well. Pour into casserole dish. Top with cheese and bake for 25 minutes @ 400F. Serves 6.
 
Recipe maybe doubled and baked in a 9×13. (A few slices of cooked chopped bacon taste very good in this.)

EASY BAKED CARROT FRIES

4 carrots, peeled and cut 
3 tsp. olive oil
Sea salt and black pepper
Cumin seeds
 
Preheat oven to 400 degrees. Mix carrot sticks with olive oil. Place on baking sheet, sprinkle with salt,
pepper and cumin. Bake about 35 minutes, until slightly crispy.
 
 

Old Amish Cucumber Salad

(from long time CSA member Lea Nelson)
 
Lemon cucumbers
Thinly sliced sweet onions
Salt & Pepper to taste
Cover with Seasoned Rice Vinegar
 
Let sit for an hour stirring occasionally, drain out the vinegar
 
Add roasted sesame seeds and just a dab of sour cream and serve
 
Everybody loves it!!!!!

Fingerlings on the BBQ

To cook your fingerling potatoes, wash, slice, mix with:
 
1⁄4 cup olive oil mixed with spices (Lipton or Trader Joes’ onion mix)
 
Enclose in heavy foil. Place on BBQ to cook. Check frequently. Or put in a 425 degree oven for 40 minutes
uncovered in a Pyrex rectangular dish. They will turn crispy in the oven and softer on the BBQ unless you cook
them at the last minute in a wired BBQ pan.

Carrot Salad

One of our CSA members, Ester in Santa Maria says: “Always welcome carrots because everybody will like
this salad! Easy and satisfying!” Thank you, Ester!
 
Ingredients:
Carrots
Apples
Plain Greek Yogurt
Honey
Pinch of salt
Raisins (optional)
 
About 2 carrots per apple, per person.
Grate the carrots (coarsely) and apples mix the yogurt, add honey to taste and a pinch of salt.
Add raisins (optional).

BLUEBERRY CRUMB BARS

(From Willow Brook Blueberries)
 
1 cup sugar
1 tsp. baking powder
2 cups flour
1 cup oats
2 sticks cold butter
1 egg
1/4 tsp. salt
Zest and juice of one lemon
4 cups blueberries
 
1. Preheat the oven to 375 degrees. Grease
a 9″x13″pan. Stir all the ingredients together
except the blueberries.
 
2. Pat down half the dough in the prepared pan.
Layer the blueberries on top, and then top the
bars with the rest of the dough.
 
3. Bake for 35 minutes, or until the bars are
golden brown.

Ty’s Thai Salad

Recipe adapted from Home Cooking with Trisha Yearwood
 
Serves:12 servings
 
Ingredients
 
Thai Salad:
1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
 
Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced
 
Directions
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
 
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until
smooth.
 
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
 
Cook’s Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
 

OLD-FASHIONED BLUEBERRY MUFFINS

(from Bon Appetit)
 
1 cup milk
1 stick unsalted butter (if you use salted butter leave out the salt below)
1 1⁄2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 eggs
2 cups flour
3⁄4 cup sugar
2 1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1 1/3 cups fresh blueberries
 
Combine first 4 ingredients in a small saucepan. Stir until butter melts. Cool until mixture is warm to touch.
 
Beat in eggs.
 
Preheat oven to 400 degree F. Sift flour, sugar, baking powder and salt into large bowl. Add milk mixture and
stir until blended. Fold in blueberries. Fill muffin cups that have been sprayed with a non-stick spray. Bake
until golden and tester inserted into center of muffins comes out clean, about 18-20 minutes. Transfer to
racks and cool.

Zucchini-Cilantro Dip

(from Bon Appetit)
 
2 medium zucchini, timed, grated
1⁄2 teaspoon salt
1 cup plain yogurt
3/3 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1⁄4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
 
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse. Drain well. Using kitchen towel,
squeeze as much water from zucchini as possible.
 
Whisk 1 cup yogurt, 3⁄4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well
blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper.
 
Cover dip and refrigerate at least 2 hours to blend flavors.

Zucchini Fries

(from MyRecipes.com)
2 zucchini
1 egg white
1⁄4 cup milk
1⁄2 cup shredded Parmesan cheese
1⁄2 cup seasoned breadcrumbs
Cooking spray
Preheat oven to 425 degree. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl and add milk. Combine
Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in
breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25-30 minutes or
until golden brown.

Sautéed Zucchini, Yellow Squash & Onions

(from one of our customers. This is one of his mom’s Southern dishes)
 
2 to 3 Zucchini
2 Yellow Squash
1⁄2 Sweet Onion
1⁄2 cup Oat Flower or Corn Meal
2 tablespoons Butter
3 tablespoons Olive Oil
 
Slice the zucchini, yellow squash and sweet onion. Place in a bowl and add the oat flower or corn meal. Heat
the butter and olive oil in a skillet. Add squash mixture and sauté until lightly browned. Add garlic salt and
pepper to taste.

Andrea’s Vegetarian Spaghetti Sauce

1 large onion, diced
5 cloves garlic, diced
3 ribs celery, diced (optional)
1 lb. mushrooms, sliced (if your kids don’t like these, dice them)
2 lbs. zucchini squash, diced
3 15 oz. cans tomato sauce
1 12 oz. can tomato paste
1 28 oz. can tomatoes, diced in juice
1 cup water
1⁄2 cup red wine
1 Tablespoon sugar
1 Tablespoon dried oregano
1 teaspoon dried thyme
3 bay leaves
1 teaspoon dried basil (sub fresh)
1 teaspoon fennel seed
1⁄2 teaspoon pepper
1⁄4 cup dried parsley (sub fresh)
 
In a large stockpot, cook onion, garlic and celery in olive oil until soft, about 5 minutes. Add cans of tomatoes.
Add spices, water and wine. Add mushrooms and zucchini. Let sauce simmer on low 2-3 hours, stirring
occasionally. This makes a huge amount. Freeze leftovers in meal size containers. Serve over whole wheat
pasta or spaghetti squash.

Zucchini Feta Casserole

From customer, Joyce, from the Moosewood Restaurant (slightly revised)  This is a great tasting recipe and can be a main dish or served with fish or chicken
 
2 cups cooked brown rice (make ahead of time)
2 tablespoon olive oil
1 med/large onion, sliced thin in rings
4 garlic cloves
1 1⁄2 – 2 lbs. thinly sliced zucchini rounds (about 6 cups)
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried marjoram
1/8 teaspoon black pepper
2 eggs
1 cup grated feta cheese (5 ounces)
1 cup cottage cheese
3⁄4 cup to 1 cup chopped fresh Italian parsley
2 tablespoons tomato paste
1 tablespoon soy sauce
1 cup grated cheddar cheese (3 ounces)
2 medium tomatoes, thinly sliced 
 
1. Sauté the onions and garlic in the oil in a large frying pan until the onions are just translucent. Add the zucchini, dried
herbs and pepper, and continue to sauté on medium to low heat until the zucchini is tender, but not falling apart.
2. In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese.
3. Add the chopped parsley, tomato paste, and soy sauce to the rice and mix well.
4. Assemble the casserole in an oiled 11×8 or 9×9 casserole dish. Layer first the rice mixture, next the sautéed
vegetables, and then the feta mixture. Top with the grated cheddar and sliced tomatoes.
5. Bake covered at 350 degree for 45 minutes, uncovering the casserole for the final 15 minutes of baking.
Let sit for 5-10 minutes, then serve.

Fava Bean Ragout

From Chez Panisse Vegetables
 
2 lb Fava Beans in the shell
1 large clove garlic, peeled & chopped
1 small spring rosemary, leaves striped off the spring
Olive oil
Salt and pepper
1⁄2 lemon
 
Shell the fava beans. Put the fava beans in a saucepan with a mixture of half water and half olive oil,
enough to barely cover them. Add the garlic and rosemary, and season with salt and pepper. Bring to a simmer, cover
and cook until the beans are tender, about 5 minutes, more or less, depending on the beans. Finish with a squeeze of
lemon juice and another grind or two of pepper, and serve.

Orecchiette or Bow Tie Pasta with Chicken and Kale

(Revised from a MensHealth.com recipe)

1 lb dried pasta
1 lb (or more) grilled, cooked chicken, sliced thin (see marinade recipe below)
1 large bunch kale, stemmed & roughly chopped
Mushrooms, English Peas, Snap Peas, Broccoli Crowns or other vegetable of choice.
Grated zest and juice of 1 lemon
1⁄2 cup freshly grated Parmesan
1⁄2 cup chopped Italian parsley (optional)
Butter
Olive oil
 
In a large pot, bring 5 quarts of water to a boil. Cook the pasta until just under cooked. Reserve 1⁄4 cup of the water and
drain the pasta.
 
Meanwhile, in another large pot or wok, cook the kale in butter or olive oil until wilted, about 2 minutes or less. Add
other vegetables of choice and cook until done. Add the pasta and pasta water. Simmer until the pasta is fully cooked,
about 2 minutes.
 
Remove the pot from the heat, stir in the lemon zest and lemon juice, cheese, parsley, butter, chicken and olive oil. Add
more liquid if you need to (wine, lemon juice or water). Makes 6 servings.

Apple Crisp

(This recipe is a leaner version of the Sodbusters Pear Crisp recipe from last week.)
 
4 medium apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
 
Heat oven to 375
Grease bottom and sides of square baking dish
Spread apples in pan
In bowl, mix remainder of ingredients
Sprinkle over apples
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
 
Serve warm over whole cream or vanilla ice cream.

Roasted Cauliflower Steak with Olive, Currants & Toasted Breadcrumbs

1 head cauliflower, outer green leaves removed and stem trimmed, leaving core intact
1⁄4 cup olive oil
Salt and ground black pepper to taste
2 teaspoons minced garlic
3⁄4 pitted chopped olives (or olive tapenade)
1/3 currants or sun dried tomatoes
1 tablespoon lemon juice
1⁄4 teaspoon red pepper flakes
3⁄4 cup toasted coarse breadcrumbs (or plain croutons crushed)
1/3 cup grated Parmegiano Reggiano cheese
 
Place the rack in the lower third of the oven and preheat the oven to 400 degree.
 
Working from the top of the cauliflower head vertically to the core, carefully cut three 3⁄4 inch “steaks” from the center.
The edges and some florets will break loose. Chop these finely and reserve 1 cup.
 
Place the cauliflower steaks on a greased rimmed baking sheet, and brush both sides with 2 tablespoons of the olive oil.
 
Season with salt and pepper on both sides. Roast until tender throughout and golden brown, 25-30 minutes, flipping
once carefully about halfway through cooking.
 
Meanwhile, heat the remaining 2 tablespoons olive oil in a pan over medium-high heat. Add the garlic and reserved
chopped cauliflower, and cook, stirring until softened, about 5 minutes. Add the olives and currants or tomatoes, and
cook about 3-4 minutes more. Add the lemon juice and red pepper flakes and season to taste with salt and pepper.  Remove from the heat and stir in breadcrumbs, reserving 1-2 tablespoons of the crumbs to finish.
 
Remove the cauliflower steaks from the oven, and top with the olive mixture. Sprinkle the reserved breadcrumbs and
the cheese over the top. Serve warm.