Community Supported Agriculture Recipes

Week of September 4^th:

 

Eggs

Zucchini

Tomatoes

Lettuce

Potatoes

Oranges

 

PASTA WITH BASIL & TOMATOES
Dice tomatoes and combine with some fresh mozzarella, olive oil & some red wine vinegar and let it sit for about 1 hour
Cook pasta (or substitute zucchini noodles) until al dente and toss with tomato mixture, torn basil, salt & pepper

 

CREAMY MASHED POTATOES
Steam the potatoes for about 20 minutes, then pass through a potato ricer into a bowl. Gently stir in ¼ cup butter. Heat ½ of milk to just below simmering point then remove from heat. Beat ½ cup mascarpone cheese and ½ cup light cream together until smooth.Stir in the hot milk and pour the mixture over the potatoes. Mix well and season with salt and pepper for taste. Sprinkle with chives and serve.

 

BAKED CITRUS FRUIT WITH MINT

Preheat oven to 400 degrees. Peel oranges, grapefruit and lemons. Cut each fruit into 4 pieces over a bowl to catch all the juices. Place pieces on separate tray. Beat 3 egg yolks with 1 ½ TBSP of sugar and a few drop of vanilla extract. Add in the citrus juice from the bowl. Cook over low heat, whisking constantly until thickened. DO NOT BOIL Remove from heat and stir in chopped mint. Pour the sauce over the fruit and bake for 5-10 mins, until golden brown.

 

TOMATO PANZANELLA WITH FRESH OREGANO

In a large bowl combine sliced tomatoes and red onion with 2 TBSP sherry vinegar, 1 TBSP olive oil and pinches of salt and pepper.Heat grill to medium heat. Place bread slices drizzled with olive oil on the grill for 1 to 2 mins, until grill marks form. Remove from heat and rub with the cut side of a garlic clove. Then slice the bread into 1 inch cubes.Place the bread cubes in the bowl with the tomato mixture. Add basil, oregano, and more salt and pepper. Mix together and add olive oil if desired. Let it sit for 10 minutes before serving.