CSA 2024 Spring Week 6

Written by

Kathy Aylesworth

in

Italian Basil (store on counter in water)

Braising Mix (baby kales and collards)

Celery

Dill

Galangal Ginger

Sweet Cured Red Onions

Plums

Mixed Squash

Murasaki Sweet Potatoes

 

This Week’s Recipes

Grilled Baby Squash Salad w/Basil Dressing

Ingredients

For the salad

  • 2 lb baby squash (approx. 3 small)
  • 1 medium red onion
  • ½ lb cherry tomatoes
  • 1 15-oz can chickpeas rinsed and drained
  • 6 oz roasted red peppers
  • 6 oz feta crumbled (for topping salad)

For the dressing

  • ¾ cup basil leaves loosely packed
  • 2 cloves garlic
  • ⅓ cup olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ½ tsp pepper

Instructions 

  • Cut summer squash lengthwise & cut ends off onion and remove outer layers.
  • Brush both the squash and onion with oil and sprinkle with salt and pepper.
  • Preheat grill on high heat. Once heated, add the squash and onion, cut side down and grill until charred and slightly softened, 10-15 minutes.
  • Once cool enough to handle, cut the squash into bite-size pieces, about ¼ inch thick. Slice the onion thinly and add both to a large bowl.
  • Cut the cherry tomatoes in half. Drain, rinse, and air-dry chickpeas. Dice the roasted red peppers. Add all three to the salad bowl & stir to combine. 

For the dressing

  • Add the basil leaves, garlic, olive oil, vinegar, salt. and pepper to a blender, food processor or immersion blender-safe container.
  • Blend until smooth and taste for seasoning.

Adapted  from: https://www.wyseguide.com/grilled-zucchini-onion-salad-basil-dressing/

Plum Pistachio Ricotta Crostata

Ingredients

for the dough:

  • 1 ½ cups all purpose flour
  • 1 teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 1 stick unsalted butter chilled
  • ¼ cup ice cold water

for the filling:

  • ½ cup ricotta cheese
  • 1 teaspoon vanilla or orange extract
  • 1/4-1/2 cup pistachios
  • 4-8 plums depending on size, pitted and sliced
  • 1 egg for egg wash
  • extra pistachios for the top

Instructions

  1. To make the dough, plus all the ingredients while drizzling in the ice water, in a food processor until it comes together. Place in bowl and let rest for 15-30 minutes.
  2. In the meantime, preheat the oven to 375F and sprinkle a baking tray with cornmeal. In the same food processor, grind the pistachios for the filling and then blend with ricotta and extract to form a nutty paste.
  3. Roll out the dough on a floored surface and spread the ricotta/nut paste at the bottom, in a circle about 5 inches wide. Layer the sliced plums around, tuck the galette over, and sprinkle a few more pistachios on top. Slide on to the baking tray, brush an egg wash over the dough, and bake until golden brown round the edges, about 30 minutes.
  4. Serve warm or room temperature with a dollop of whipped cream and crushed pistachios.

Recipe sourced from: https://www.cookingwithbooks.net/2018/11/plum-pistachio-ricotta-crostata.html

Braised Celery

Ingredients

  • 8 stalks of celery w/ends trimmed (reserve chopped leaves)
  • 1 tbsp of butter
  • pinch of salt & fresh ground pepper
  • 1/2 cup of vegetable stock

Instructions

  1. Cut celery into 1-inch slices on the diagonal.
  2. Heat butter in a large skillet over medium heat. Add celery, along with salt and pepper and cook until it starts to become tender.
  3. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce caramelize a bit.
  4. Taste for seasoning and serve immediately, garnished with reserved chopped leaves.

Recipe sourced from: https://www.agirldefloured.com/braised-celery/

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