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Travel Recipes

Good Humus CSA Third Fourth Weeks of May

I am combining two weeks of CSA recipes. This is partly due to the fact that Im not sure where the last two weeks went. They are just gone and I cant remember what happened. I also found our box of Cheerios in the fridge this morning, so that should speak to my mental state. Gone. The other part is more exciting. I have been experimenting with turning Trader Joes easy freezer meals into CSA versions of the meals. With success! So Im going to share a few recipes used over the last two weeks here and then I am going to post a Trader Joes-esque easy freezer CSA meals post.

In the last two CSA boxes I found Tango and Red Oak Lettuce, Beets, Chard, Snap Peas, Green Garlic, Baby Fennel, Carrots, Cabbage, Broccoli, Spring Onions, and Strawberries.

Cookie Cutter Rosemary Roast Beets & Potatoes

I thought this side dish was so clever, I made it twice in two weeks, and it is my new favorite beet recipe. You can make it two different ways. For the first you simply roast potato slices with cookie cutter beets. The second method, is to cookie cutter both the beets & potatoes, and swap the cut outs.

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Ingredients:

2 medium yukon gold potatoes

2 medium beets

olive oil

dried rosemary

salt

Method:

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil and spray with cooking oil spray so that the potatoes dont stick.

Slice potatoes and beets into 1/4 inch rounds. Using a small enough cookie cutter (I used a flower shape) punch out the center of the beets and potatoes. Swap the pieces so that potatoes have beet centers and the beets have potato centers.

Place the slices on your baking sheet and sprinkle with olive oil, a pinch of salt, and a pinch of dried rosemary.

Bake for 20 minutes or until soft through and beginning to lightly brown.

Enjoy a beautiful beet side dish!

Modified Simplified Moosewood Fennel Quiche

The Moosewood Restaurant New Classics Cookbook really has some amazing vegetarian dinner recipes. I modified their fennel quiche recipe a bit but this is a very tasty meal and makes fantastic use of fennel.

Ingredients:

pie crust (I used store bought)

1 cup fennel, diced

1 cup onions, diced (I used 1 large spring onion)

2 medium tomatoes

1 cup summer squash, chopped  (I used lemon squash right out of the garden)

4 eggs

1 1/2 cups feta cheese crumbles

1 cup gruyere cheese, grated

2 Tb fresh basil, minced

2 Tb olive oil

1/2 tsp salt

1/4 tsp black pepper

Method:

Preheat oven to 375 degrees.

Heat olive oil in saute pan over medium heat, add onions & salt, and saute until onions are soft and translucent (about 10 mins). Add fennel and saute for an extra 3 minutes.

While the onions are cooking, halve the tomatoes and scoop out the seeded pulp. Set aside 1/2 cup of the tomato pulp. Dice tomatoes. Add diced tomatoes and squash to the saute pan. Cook over medium heat 5 minutes. Remove from heat and stir in basil and pepper.

In a food processor, puree the eggs, 1/2 cup tomato pulp, and feta cheese. The end result should look like a runny custard. Using a spatula, spread the vegetables on to the bottom of the pie crust. Then sprinkle the gruyere over the top of the veggies and pour the custard over the whole kit-and-caboodle.

Bake 50 minutes, until golden brown.

Enjoy!

Stay tuned for Trader Joes-esque easy CSA freezer meals!

Categories: Travel Recipes

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