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!
“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/.
Looking for something a little different for lunch this week? Dress up simple lentils with our fresh summer squash and a combination of savory spices that will have you asking for seconds and thirds! Red Lentil and Squash Soup By Briel Driscoll Makes 3-4 servings. Ingredients: 3/4 cup red lentils 2 small Summer Squash, halved and sliced 1 Onion, chopped 1 Garlic clove 3 cups Water 1 tbsp. Fresh Parsley, plus more for garnishing 1/4 tsp. Coriander Powder 1/4 tsp. Ground Cardamom 1/2 tsp. Turmeric Powder 1/2 tsp. Ground Cumin 1/2 tsp. Ground Ginger 1/8 tsp. Pepper Salt to taste 1 1/2 teaspoon Lemon Juice Instructions: Combine all ingredients except Lemon Juice in large pot. Stir until evenly mixed. Bring to a boil and simmer until lentils are tender and cooked through. Add lemon juice, sprinkle with parsley, and serve.