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!
The key to this recipe is cast iron, which will sear the frying peppers evenly to the charring point in a way that non-stick or other types of pans just can’t do. If you haven’t ventured into the wide world of skillet cooking, I highly recommend it! Parmesan Skillet-charred Frying Peppers Adapted from a recipe by Casey at Food Fanatic Makes 2 servings. Ingredients: 4 large Frying Peppers, cut in half lengthwise and seeded 4 tbsp. Oil of Choice (I recommend using an oil with a higher smoke point, such as Coconut or Avocado Oil, or even Lard or Clarified Butter, a.k.a. Ghee.) Garlic Salt and Pepper to taste Freshly grated Parmesan to taste Instructions: Place cast iron skillet over medium-high heat until blazing hot. Reduce heat to medium and add Oil.* Using tongs, Lay Peppers in oil, cut side down. Sprinkle generously with Garlic salt and Pepper. Cook for 5 minutes without moving. Steam will build up underneath each piece, allowing them to cook and become tender. Flip Peppers and cook undisturbed for 5 more minutes, until skins start to blister and char. Continue to flip and cook peppers until blackened to your preference. Transfer hot Peppers to serving dish and smother with Parmesan while still hot. *In this recipe, it’s key to give the peppers room. In order to keep them from being crowded, you may have to divide both oil and peppers and cook in two batches. *Image courtesy of http://www.huffingtonpost.com/food-fanatic/charred-peppers_b_3931056.html.
As the seasons change, our stomachs and palates begin to crave a change in food, as well. This simple and delicious recipe by Elias Kushner of What’s Edible is a great “transitional” meal, moving towards the warm, hearty foods of winter, but carrying with it a bit of the lightness of the end of summer. Ginger Carrot Soup by Elias Kushner of What’s Edible Makes 4-6 servings. Ingredients: 2 lbs. Carrots, diced small 1 small Onion, diced small 2 cloves Garlic, minced 1 inch Ginger, minced 1 quart Chicken Stock, heated 1 1/2 tbsp. Olive Oil Salt and Pepper to taste Instructions: Heat Olive Oil in large stock pot over medium-low heat. Add Onions and sauté, stirring about 1 minute. Add Ginger and Garlic. Continue cooking 1-2 minutes until fragrant. Season with Salt and Pepper. Add Carrots and cook until slightly softened, stirring frequently. Add hot Chicken Stock and bring it to low boil. Lower heat and simmer for about 15 minutes or until Carrots are tender but not mushy. Remove the pot from heat. With a hand blender, blend soup until smooth. (If using food processor or blender, blend in batches to prevent overcrowding. If soup is too thick, add hot water until desired consistency is reached.) Serve hot and enjoy! *Image courtesy of http://www.sobeys.com/en/recipes/ginger-orange-curried-carrot-soup/.
This is easily one of my favorite seasonal meals. It’s a mix of just about every summer veggie I can get my hands on, topped with zesty grilled chicken. AND it’s a great way to throw something together out of all the odds and ends of your CSA share at the end of summer. If there are certain vegetables you prefer more than others, I encourage you to tailor the recipe to your tastes. Particularly as the seasonal offerings change, you can make substitutions based on what’s available. No matter what, I promise you’ll be coming back for seconds! End-of-summer Fiesta Salad By Holly Rodricks Makes 4 servings. Ingredients: Quick Chicken Marinate – 2-3 Chicken Breasts (or 1.5 – 2 lbs. chicken or other poultry), cut into tender-sized strips 1 tsp. Onion Powder 1 tsp. Garlic Powder 1 tsp. dried Oregano 1 tsp. dried Basil 3/4 tsp. Salt 3/4 tsp. Pepper 1/3 cup White Wine* 1 tbsp. Lemon Juice (Optional) 1 tbsp. Olive Oil Grilled Veggies – 3-4 Zucchini, sliced diagonally lengthwise into long, flat pieces 3-4 Colored Bell Peppers, seeded and quartered Any other veggies of choice that you enjoy grilled Olive Oil Salt and Pepper to taste Salad – 1 bag Spring Mix (or 1 head Lettuce, chopped) 1 small Cucumber, sliced 1 pint Cherry Tomatoes, halved, or 1 Heirloom Tomato, chopped bite-sized 1 Avocado, sliced (optional) 1 cup Black Beans, canned or cooked 1/2 cup Monterrey Jack Cheese, shredded Salsa of choice Instructions: Mix all marinate ingredients together and allow to sit for 5 minutes until dried herbs re-hydrate a bit. Add Chicken to marinate and toss to evenly coat. Allow to sit for a minimum of 20-30 minutes, or as along as a full day. (I like to get the Chicken in the marinate in the morning before heading out for the day, and grill it when I’m home for dinner.) While Chicken is marinating, toss Zucchini and Colored Peppers in olive oil, salt and pepper. Cover and let sit for as long as Chicken marinates. Grill marinated Chicken and vegetables. When done, set aside to cook slightly. Fill salad bowls with Spring Mix and layer with Cucumbers, Tomatoes, Avocados, and Black Beans. Sprinkle with Monterrey Jack Cheese. Slice cooled Chicken and grilled veggies into thin strips and lay over salad. Top with heaping spoonful of Salsa and enjoy! *If you don’t have any White Wine on hand, substitute equal parts Vinegar and Water adding up to 1/3 cup and add 1 tsp. Sugar.
“Curry Stew” can be made to fit your tastes by adding or removing vegetables to give it the flavor you want. This recipe will complement just about any veggie! Curry Stew By Bob Cat Ingredients: Potatoes Olive Oil Garlic, minced Ginger, minced Onions, diced Tomatoes, diced Carrots, sliced Peppers, diced Cabbage, shredded Kale, torn into small chunks Jalapeños, diced Curry Powder Cumin Turmeric Herbs of Choice Salt and Pepper to taste Instructions: Boil Potatoes in a large pot until fork tender. Drain and cut up into large cubes. Heat Olive Oil in stock pot. Sauté Garlic and Onions until translucent. Add Ginger, Tomatoes, Carrots, Peppers, Cabbage, Kale, Jalapeños, and Potatoes. Season with Curry Powder, Cumin, Turmeric, Herbs, Salt and Pepper. Bring to a boil, then reduce heat to simmer. Cook until vegetables are tender. *Image courtesy of: https://eatingrules.com/curried-vegetable-stew/.