Check out these posts by one of our members and see how she uses her veggies from the CSA.
Chinese Tomato Egg Stir-Fry
Don't know what to do with all those tomatoes? Try out this tasty tomato egg stir-fry. I like making this for a quick lunch when I'm working from home, but it makes for a good meal any time of the day.
Chinese Tomato Egg Stir-Fry from Woks of Life
Time: 10 minutes
Yield: 2 servings
Ingredients:
4 small to medium tomatoes (about 500 g, 1 pound)
1 scallion
4 eggs
3/4 tsp salt (divided, or to taste)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil (divided)
2 tsp sugar1
/4-1/2 cup water
Instructions:
Start by cutting tomatoes into small wedges and finely chop the scallion.
Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Shakshuka
Our CSA provides the perfect veggies for shakshuka: a middle eastern dish that makes for a great brunch or dinner. Though it calls for canned tomatoes, it tastes even better with fresh ones (just chop them up and add to the pan as instructed).
Shakshuka with Feta by Melissa Clark, New York Times
Time: 50 minutes
Yield: 4-6 servings
Ingredients:
3tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1-2 bell peppers, seeded and thinly sliced3garlic cloves, thinly sliced
1teaspoon ground cumin
1teaspoon sweet paprika⅛teaspoon ground cayenne, or to taste
1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾teaspoon kosher salt, plus more as needed
¼teaspoon black pepper, plus more as needed
5ounces feta, crumbled (about 1¼ cups) - optional
4-6large eggs
Chopped cilantro or parsley, for serving
Instructions:
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Good with a fresh piece of bread or pita!
Sweet Potato Black Bean Enchiladas
This is a great make-ahead recipe to keep you fed for the week. The enchiladas also freeze well. Feel free to throw in other veggies in addition to the sweet potatoes and kale - I've added corn, bell peppers, and summer squash. You can buy enchilada sauce or make your own with their linked recipe (I recommend the homemade version, it's simple, quick, and delicious!).
Sweet Potato Black Bean Enchiladas from Minimalist Baker
Time: 55 minutes
Yield: 10 enchiladas
Ingredients:
TORTILLAS
10 small yellow or white corn tortillas
FILLING
3 cups cubed sweet potatoes (skin on)1 Tbsp coconut or avocado oil 1 tsp ground cumin1/2 tsp smoked paprika1/4 tsp sea salt2 cups chopped kale (or other sturdy green)2 Tbsp water
1 15-ounce can black beans* (drained // or sub pinto or refried beans)1/4 cup Red Enchilada Sauce (or store-bought)
SAUCE
3 cups Red Enchilada Sauce (divided // or store-bought)
FOR SERVING optional
Cilantro Guacamole, avocado, or Avocado Crema (see notes for recipe)
Instructions:
Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine.
Bake for 20-25 minutes or until sweet potatoes are fork tender and slightly caramelized. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
In the meantime, add your kale to a large cast-iron or metal skillet over medium heat with 2 Tbsp (30 ml) water. Cover and steam for about 4-5 minutes or until kale is slightly softened but still vibrant green. Uncover and set aside. (You could also sauté the kale in a bit of oil if you prefer.)
Add drained black beans to a mixing bowl with steamed kale and roasted sweet potatoes. Add the smaller measurement of enchilada sauce to the kale and sweet potatoes and stir to combine.
Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) This will help them become more pliable and easy to roll.
Pour about one third of the enchilada sauce into the bottom of a 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
Lay one corn tortilla down in the saucy dish to coat. Then flip it over to coat the other side. Fill with ~1/3 cup of the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish. If you run out of space to roll the tortillas in the baking dish, continue saucing, filling, and rolling them on a small serving plate.
Pour remaining enchilada sauce over the top of the enchiladas in a stripe down the middle. TIP: Use less sauce for slightly drier enchiladas. The more sauce you use, the more tender the tortillas will become.
Bake at 350 degrees F (176C) for 15-20 minutes or until warmed through. Top with desired toppings and serve. We went with fresh jalapeño, cilantro, and avocado crema (recipe below), but these enchiladas are delicious on their own!
Leftovers will keep covered in the refrigerator up to 3 days or in the freezer up to 1 month, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.
Greek-style kohlrabi pie with dill and feta
This was one of our favorite ways to use the ever-challenging kohlrabi. It takes a bit of assembly, but was well worth the effort.
2 pounds kohlrabi, with greens if possible. If not, you can add some handfuls of spinach or other mild greens, but it's not necessary.
3 tablespoons extra virgin olive oil
1 medium or large onion, finely chopped
2 large garlic cloves, minced
Salt and freshly ground pepper to taste
⅓ cup chopped fresh dill
¼ cup chopped fresh Italian parsley
3 large eggs, beaten
5 ounces feta cheese, crumbled
12 sheets phyllo dough (½ pound)
1 tablespoon unsalted butter, melted (optional)
Step 1 If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment. You can grate with a cheese grater if needed but it will take some effort.
Step 2 Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
Step 3 Preheat the oven to 375 degrees. Brush a 10-inch tart pan, cake pan, or baking dish with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
Step 4 Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. N
Step 5 Bake the pie for 50 minutes, until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.
