It is a special treat when our CSA members let us know how they’re putting our produce to work by sharing their recipes with us. Below is a submission from one of our members that blends those lingering Summer veggies with the hearty roasted flavors of the start of Autumn. Roasted Chicken with Stewed Vegetables By CSA Member Christopher Muniz Makes 4-6 servings. Roasted Chicken – Ingredients: 2.5 lb. whole Chicken 3 sprigs Thyme 1 Bay Leaf 1 small Onion, quartered 1 clove Garlic, halved Salt and Pepper to taste Instructions: Preheat oven to 450º. Pat skin of Chicken dry. Season cavity of Chicken and skin liberally with Salt and Pepper. Then add Thyme, Bay Leaf, Onion, and Garlic to cavity. Truss Chicken. Place Chicken on roasting rack or on some carrots, celery, etc. to raise it up and get good airflow all around it. Roast Chicken for 15 minutes or until golden brown. Turn oven down to 325º and roast until internal temperature reaches 160-162º. Once at temperature, remove and let rest on counter for 10-15 minutes.* Carve and enjoy over stewed vegetables! (See recipe below.) *Chicken should have a final internal temperature of 165º. Carry over cooking after bird is removed from oven at 160-162º should bring it up to 165º after resting. Stewed Vegetables – Ingredients: 2 tbsp. Olive Oil 4 cloves of Garlic, minced 1 Red Bell Pepper, sliced 1/4″ thick 1 Yellow Bell Pepper, sliced 1/4″ thick 1 Green Bell Pepper, sliced 1/4″ thick 2 medium Tomatoes, diced small 3 small Onions, sliced 1/4″ thick 1 medium Eggplant, quartered lengthwise, and sliced 1/4″ thick 1 Hot Pepper of choice, sliced into 1/4″ rounds (Optional) 2 tsp. Turmeric 2 tsp. Red Pepper Flakes 1 tsp. Cumin 5 sprigs Thyme Salt and Pepper to taste Instructions: In a heavy-bottomed pot over medium heat, sweat minced Garlic in Olive Oil. Add all Peppers, Tomatoes, Onions, and Eggplant, Season with Turmeric, Red Pepper Flakes, Cumin, Salt, and Pepper. Continue cooking, stirring occasionally, until vegetables are slightly wilted, about 7-10 minutes. Turn heat down to medium-low and add Thyme. Cover and cook another 15 minutes, stirring occasionally. If liquid gets low, add a little chicken or vegetable stock, or water. Vegetables should be sitting in juices but not covered. Taste for seasoning and flavor. If all is well, remove from stove and set aside, or leave on very low heat until Chicken is roasted. Plate Chicken with plenty of stewed vegetables and some liquid as sauce!
Starting to wonder what to do with all this summer squash? Our good friend and former NYC Chef Elias Kushner, now calls CNY home, and he has just the answer – Summer Ratatouille! Learn more about Elias and his food adventures on his website, What’s Edible, and follow him on Instagram! Summer Ratatouille By Elias Kushner, What’s Edible Makes 4 servings. Ingredients: 2 1/2 tbsp. Olive Oil 4 Cloves of Garlic – sliced thinly 1/4 tsp. Chili Flakes 2 medium to large Tomatoes, diced 1 small Onion, sliced thickly 1 Zucchini or Yellow Squash, diced finely 1 Cubanelle Pepper, sliced thinly in short pieces 1 large or 2 small Japanese Eggplants, diced (Optional) 2 tbsp. fresh Basil, roughly chopped 2 tbsp. fresh Oregano, roughly chopped 2 tsp. + 1 pinch Salt Black Pepper to taste Instructions: Heat Olive Oil in a large, tall-sided pan or stew pot over a medium-low heat. Add Garlic, Chili Flakes, and pinch of Salt and cook, stirring frequently until aromatic. Add Tomatoes and stir until combined. Cook on medium heat for approximately 5 minutes. Add Onions and stir. Let simmer for 2 minutes. Add Squash, Eggplant, Pepper, Salt, and Black Pepper and stir. Simmer on medium-low heat for 15-20 minutes or until liquid has thickened. Enjoy.
Flour City Pasta has done it again! Jon Stadt brings us yet another seasonal recipe that pairs grilled eggplant and homemade herb relish – a twist on traditional pesto – with his tomato basil fettuccine to create a combination of flavors that capture the essence of summer. Grilled Eggplant & Garden Pesto with Tomato Basil Fettucine By Jon Stadt, Flour City Pasta Makes 4 servings. Ingredients: Herb Relish – 1 lb. Tomato Basil Fettuccine (Learn more about where to buy Jon’s delicious pasta here.) 2 cups fresh Parsley leaves 1/2 cup fresh Mint leaves 1 1/2 tbsp. fresh Oregano 3 Green Onions, chopped 2 tbsp. Capers 3 tbsp. Pine Nuts 1 tbsp. Red Wine Vinegar 2 tbsp. Olive Oil 5 tbsp. Water Salt and Pepper to Taste Eggplant – 2 Eggplants, sliced 1 tbsp. Olive Oil Salt and Pepper to taste Instructions: Cook pasta for 6-8 minutes. While Pasta is cooking, puree all relish ingredients in blender. Add Salt and Pepper to taste. Brush Eggplant with oil and sprinkle with Salt and Pepper. Grill or cook in large skillet over medium-high heat, 3-4 minutes per side. Place warm Pasta in serving dish and top with Eggplant and Pasta. Additional Suggestions: To add a little extra flavor, whisk a couple tablespoons of Pesto in with the Olive Oil and use to marinate Eggplant slices for 1 hour before grilling. Try substituting or adding sliced, grilled Zucchini or Summer Squash to replace or complement the Eggplant. When tossing warm Pasta with Pesto, mix in one medium-sized diced Tomato, to add a pop of flavor and color.