From The Vine

2015 CSA Season Week 1

Maple Morning Farm CSA Season Week 1 – June 11, 2015

We start off this week with Strawberry Mojito’s served with Asian Sugar Snap Peas Appetizer.
The first meal is Pork Chops with Garlicky Broccoli and a mixed green salad with a delicious Strawberry Vinaigrette. All so simple, but so delicious.

Our second meal is Easy Ground Beef Gyros. Serve your Gyros with Cucumber & Black-Eyed Pea Salad. The addition of black eyed peas in the salad make it a southern twist on traditional Greek fare.

Growing up we always had spring green onions on our dinner table no matter what the main course was. My dad loved them and would dip them in a little salt that he would pour on his plate. My mom didn’t care for the spring green onions but loved beets. Pickled and buttered beets are good, but her favorite way is roasted. Roasted beets are so good and sweet – they taste like candy. To prepare, clean beets and cut into quarters or thirds making sure pieces are of equal sizes. Do not peel. Coat with olive oil and place in oven proof baking dish. Add salt and pepper. Add sliced onion to dish for added flavor. Cover tightly with foil. Roast in a 350 oven until the beets are fork tender. Remove from oven, remove foil, peel skin off. They will be hot, so use caution. Enjoy while they are hot or next day cold.

Asian Sugar Snap Pea Appetizer

1 pound sugar snap peas (trimmed)
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Strawberry Mojito

white sugar (for rimming)
2 large limes (quartered)
1/2 bunch mint leaves
7 strawberries (quartered)
1 cup white sugar
1 cup white rum
2 cups club soda
8 cups ice cubes

1. Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
2. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

Pork Chops With Garlicky Broccoli

1 cup long-grain white rice
3 tablespoons olive oil
kosher salt and black pepper
1 bunch broccoli (cut into florets)
2 cloves garlic (chopped)
2 tablespoons low-sodium soy sauce

1. Heat oven to 400º F. Cook the rice according to the package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
4. Transfer the skillet to oven and roast until the pork is cooked through, 6 to 8 minutes.
5. Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat.
6. Add the broccoli, garlic, soy sauce, and ⅓ cup water. Cook, covered, until the broccoli is tender, 5 to 6 minutes. Serve with the pork and rice.

Strawberry Vinaigrette

1 cup olive oil
1/2 pint fresh strawberries (halved)
2 tablespoons balsamic vinegar
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon White Sugar

1. In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

Easy Ground Beef Gyros

1 lb. lean ground beef
4 plum tomatoes (thinly sliced)
8 small pita pocket bread, cut in half (warmed (4-inch diameter))
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2/3 cup plain low-fat yogurt
1/3 cup cucumber (chopped)
3 tablespoons onions (finely chopped)
2 teaspoons fresh parsley (chopped)

1. In small bowl, combine Yogurt Sauce ingredients (last four ingredients) mixing well. Cover and refrigerate.
2. Heat oven to 350ºF.
3. In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly.
4. Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.
5. Place patties on rack in broiler pan.
6. Bake in oven 10 minutes or until no longer pink OR GRILL over medium heat.
7. To serve, place equal amounts of beef and tomato in each pita half; top with yogurt sauce.

Cucumber & Black-Eyed Pea Salad

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
freshly ground pepper (to taste)
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas (rinsed)
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives

1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

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