From The Vine

All of our summer favorites! Week 11 CSA Recipes

This week our first meal is Southwestern Stuffed Peppers, Stewed Tomatoes and Onions, and Jalapeño Cornbread. The pepper recipe calls for a half pound of ground beef. I suggest you double the recipe and freeze half of the peppers after step 2 to use at a later date. Continue preparing the remaining peppers for dinner. The pepper recipe calls for fresh or frozen corn. Use the fresh corn in your basket for this dish if you like or save it for the second meal and have corn on the cob.

Southwestern Stuffed Peppers

1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced (white and green parts separated)
1/2 pound ground beef chuck
1 cup fresh or frozen corn
1 4.5-ounce can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack (grated (1 cup))
kosher salt and black pepper
4 large bell peppers, halved lengthwise (ribs and seeds removed)
1/2 cup plain low-fat Greek yogurt
salsa (for serving)

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Stewed Tomatoes And Onions

1/2 cup chopped green bell pepper
1/4 cup thinly sliced celery
1 small onion (chopped)
1 clove garlic (minced)
3 cups peeled chopped tomatoes
1 tablespoon red wine vinegar
1/8 teaspoon fresh ground black pepper

1. To peel tomatoes: Cut a small, shallow X into the bottom of each tomato.
2. Place into boiling water for 1 minute and then immediately plunge into ice water.
3. Remove, dry and peel skin.
4. Chop tomatoes.
5. Coat a large nonstick skillet with cooking spray or a little olive oil.
6. Heat over medium high until hot.
7. Add the celery, bell pepper, onion and garlic.
8. Sauté for about 5 minutes until vegetables are tender.
9. Add the chopped tomatoes, vinegar and black pepper.
10. Bring to a boil.
11. Cover, reduce heat and simmer for about 15 minutes, stirring occasionally.

Jalapeño Corn Bread

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
3/4 cup buttermilk
1/2 cup corn oil
3 ounces shredded cheddar cheese
3 eggs
2 jalapeño peppers (minced)
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter

1. Preheat oven to 400 degrees F. Move an oven rack to the center position in oven.
2. Mix cream-style corn, cornmeal, buttermilk, corn oil, cheddar cheese, eggs, jalapeño peppers, salt, and baking soda in a large mixing bowl.
3. Put butter into a 9-inch square baking dish.
4. Melt butter in preheated oven, 2 to 3 minutes.
5. Pour corn bread batter into the baking dish over melted butter.
6. Bake in preheated oven until golden brown, about 35 minutes.

Our second meal starts with a yummy Mediterranean Eggplant Dip! Try something a little different than the usual eggplant parmesan or fried eggplant! It is easy to make and delicious.

Follow the eggplant appetizer with Honey-Mustard Chicken Thighs and Legs. I like this recipe because you can make it ahead of time in order to save time later! Serve with really simple Green Beans With Brown Butter. They are so easy and delicious! If you didn’t use your corn in the first meal, serve it grilled with this meal.

For dessert we have an Apple and Plum pie. The crust is wonderful but if you want to save time you could buy refrigerated dough.

Mediterranean Eggplant Dip

1 cup canned garbanzo beans (chickpeas) (drained)
1 tablespoon fresh mint leaves
1 clove garlic
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt
1 cup grilled or roasted eggplant
1/4 cup extra virgin olive oil
Olive oil and fresh mint
walnuts (toasted)
Grilled pita wedges or focaccia
8 1/2 inch slices eggplant
2 tablespoons olive oil
1/2 teaspoon kosher salt

Brush eggplant slices with olive oil. Sprinkle with salt. Grill on uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning once. Cool slightly; process in food processor until slightly chunky.

In food processor finely chop chickpeas, mint, and garlic. Add lemon juice, salt, and eggplant. With processor running, add olive oil in a steady stream; process until smooth. Transfer to serving dish; drizzle olive oil, sprinkle fresh mint, and walnuts. Serve with grilled pita.

Honey-Mustard Chicken Thighs and Legs

2 large cloves garlic (finely chopped)
1/2 cup grainy mustard
7 tbsp raw honey
1/2 tsp dried thyme
Pinch ground cayenne pepper (or to taste)
2 lb. boneless (skinless chicken thighs (about 12 thighs))
2 green bell peppers
2 red bell peppers
Olive oil cooking spray
2 tbsp sliced toasted unsalted almonds
2 tbsp chopped fresh parsley

1. In a small bowl, combine garlic, mustard, honey, thyme and cayenne. In a large zip-top bag, combine chicken and 2⁄3 cup mustard mixture and massage bag to coat chicken. Refrigerate, turning and mixing through the bag 2 to 3 times, for 8 hours or overnight. Cover and refrigerate remaining mustard mixture.
2. Arrange 1 oven rack in highest position. Preheat broiler to high and line a large baking sheet or broiler pan with foil. Place peppers on sheet and broil until tops are black. Remove from oven and use tongs to turn peppers. Return to oven and repeat roasting process until all sides are black, keeping a close watch as oven times vary. Immediately transfer peppers to a large bowl and cover bowl tightly with plastic wrap. Set aside until peppers are cool enough to handle. With your fingers, peel off blackened skin. Remove and discard stems and seeds and thinly slice; set aside. (MAKE AHEAD: Prepare this step up to 1 day in advance; cover and refrigerate.)
3. Arrange 1 oven rack 7 to 8 inches from top element. Line a large, rimmed baking sheet with foil and mist with cooking spray. Remove chicken from marinade, shaking off excess, and transfer to sheet in a single layer; discard marinade. Broil on high until tops are golden, 7 to 10 minutes. Turn and broil until reverse sides are golden and chicken is cooked through, 3 to 5 minutes. Remove from oven and let cool to room temperature. In a 9 x 13-inch baking dish, add peppers and top with chicken. (MAKE AHEAD: Prepare recipe through Step 3 up to 8 hours ahead; cover and refrigerate.)
4. Heat oven to 300°F. Pour reserved mustard mixture over top of chicken-pepper mixture and toss to coat. Bake uncovered until heated through, 20 to 25 minutes. Sprinkle with almonds and parsley and serve.

Green Beans With Brown Butter

1 1/2 pounds green beans (trimmed)
4 tablespoons unsalted butter
2 large cloves garlic (thinly sliced)
1/3 cup (about 2 ounces) pine nuts
kosher salt and pepper

1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
2. Meanwhile, melt the butter in a skillet or small saucepan over medium heat. Stir with a wooden spoon as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smell nutty, about 1 minute.
3. Add the garlic, pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Swirl the skillet over heat for 30 seconds more to coat the nuts. Spoon the mixture over the green beans and serve.

Corn on the cob

Apple and Plum Pie

3 cups all-purpose flour
3/4 cup white sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup butter
2 eggs
1 teaspoon vanilla extract
3 tablespoons milk
1/2 teaspoon lemon zest
1/2 teaspoon mace
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup chopped hazelnuts
1 teaspoon lemon zest
3 tablespoons butter
5 cups sliced apples and plums (pitted)
1 cup white sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Preheat oven to 375 degrees F (190 degrees C).
2. To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
3. To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, grated lemon zest, and mace. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
4. To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
5. Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.


Southwestern Stuffed Peppers

Long-grain white rice
Olive oil
Ground beef
Fresh or frozen corn
Chopped green chilies
Ground cumin
Monterey Jack cheese
Kosher salt
Black pepper
Bell peppers
Plain low-fat Greek yogurt

Stewed Tomatoes And Onions

Chopped green bell pepper
Red wine vinegar
Fresh ground black pepper

Jalapeño Corn Bread

Cream-style corn
Yellow cornmeal
Corn oil
Shredded cheddar cheese
Jalapeño peppers
Baking soda

Mediterranean Eggplant Dip

Garbanzo beans
Fresh mint leaves
Lemon juice
Kosher salt
Extra virgin olive oil
Olive oil
Fresh mint
Pita wedges or focaccia

Honey-Mustard Chicken Thighs and Legs

Grainy mustard
Dried thyme
Ground cayenne pepper
Boneless chicken thighs and legs
Green bell peppers
Red bell peppers
Olive oil cooking spray
Sliced toasted unsalted almonds
Fresh parsley

Green Beans With Brown Butter

Green beans
Pine nuts
Kosher salt

Apple and Plum Pie

All-purpose flour
White sugar
Baking powder
Vanilla extract
Lemon zest
All-purpose flour
Brown sugar
Ground cinnamon
5 cups sliced apples and plums (pitted)
Ground nutmeg

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