From The Vine

CSA Season Week 8 Recipes

This week I’m bringing back a recipe I’ve shared before but it is so yummy I couldn’t resist, Catfish and Slaw Tacos. Make extra slaw and you can top your tacos with it and have slaw for a side dish. I’ve also included a family “recipe” for Cucumber/pepper/onion salad that my family enjoys every summer.

The second meal is all about peaches! Roasted Pork Chops and Peaches and Bibb Lettuce with Grilled Peaches, Goat Cheese, and Honey-Balsamic Vinaigrette. Both recipes take advantage of the awesome combination of peaches and goat cheese.

I’ve added a third main dish, Zucchini, Tomato & Fresh Herb Fettuccine. Enjoy with some crusty bread and nice glass of white wine for a light summer meal.

Catfish and Slaw Tacos

1 pound fresh or frozen catfish fillets
1 lime
1/4 cup mayonnaise or salad dressing
1/2 teaspoon bottled hot pepper sauce
1/2 a small head cabbage shredded (about 2-1/2 cups)
1 tablespoon Cajun seasoning
1/4 cup cornmeal
1/4 cup all-purpose flour
1/4 cup vegetable oil (more as needed)
16 4-inch corn tortillas or eight 8-inch flour tortillas
Lime Wedges
Bottled hot pepper sauce (optional)

Thaw fish if frozen; set aside. For slaw, squeeze about 3 tablespoons juice from lime. In medium bowl combine juice, mayonnaise, and 1/2 teaspoon hot pepper sauce. Add cabbage; toss to coat. Set aside.
Rinse fish; pat dry with paper towels. Cut fish in 1-inch strips. Toss strips with Cajun seasoning. In large bowl combine cornmeal and flour. Add catfish strips. Toss to coat with cornmeal mixture.
In large skillet cook catfish strips, half at a time, in hot oil over medium heat about 2 to 3 minutes per side or until golden brown and fish flakes when tested with a fork. Remove from skillet.
Wrap tortillas in paper towels. Heat in microwave oven on 100 per cent power (high) for 1 minute (or toast in a dry skillet). If using corn tortillas, stack two for each taco, or use one flour tortilla for each taco. Top with 2 or 3 pieces of fish and some of the slaw. Reserve remaining dressing to serve with tacos. Serve with limes, reserved dressing, and additional hot pepper sauce. Serve immediately. Makes 8 tacos.

Cucumber/pepper/onion salad

This is a simple side dish that we always had in our refrigerator during the summer. You can make as little or as much as you want based on how many cucumbers you have. The ratio of cucumbers to onions and peppers is also up to you but I recommend way more cucumbers than other ingredients.

Thinly slice cucumber, peppers and onion. Place in bowl that will hold your veggies with extra room for liquid. Add apple cider vinegar, water, salt and pepper. Again the amounts depend on the amount of veggies you have and how strong of a vinegar flavor you like. You always want at least twice as much vinegar as water.

This will keep in your refrigerator for a few days.

Roasted Pork Chops and Peaches

1 10-ounce package couscous
1 tablespoon olive oil
4 bone-in pork chops (3/4 inch thick (about 2 pounds total))
kosher salt and black pepper
2 peaches (cut into wedges)
1 small red onion (cut into thin wedges)
3 tablespoons white wine vinegar
1/2 cup fresh basil leaves

1. Heat oven to 400° F. Cook the couscous according to the package directions.
2. Meanwhile, heat 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, 3 to 5 minutes per side. Transfer to a plate.
4. Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
5. Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
6. Sprinkle the pork and peaches with the basil and serve with the couscous.

Bibb Lettuce with Grilled Peaches, Goat Cheese, and Honey-Balsamic Vinaigrette

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt
1/8 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
2 fresh peaches (pitted and quartered)
2 teaspoons lemon juice
2 teaspoons olive oil
Pinch of salt and pepper
4 cups Bibb lettuce
2 – 3 ounces goat cheese (crumbled)

Whisk first 4 ingredients in a bowl. Gradually add olive oil, whisking until blended.
Toss peaches with lemon juice and olive oil; sprinkle with salt and pepper. Prepare grill for medium-hot, direct heat. Coat cooking grate with grill spray; place peaches on grate. Grill 3 minutes on each side or until tender and marked. Toss baby lettuces and goat cheese with half of Balsamic Vinaigrette; arrange on serving plates. Top with grilled peaches, and drizzle with remaining Balsamic Vinaigrette.

Zucchini, Tomato & Fresh Herb Fettuccine

10 oz whole-wheat fettuccine
2 tbsp olive oil
4 shallots (thinly sliced)
4 cloves garlic (thinly sliced)
2 zucchini and 1 yellow squash (halved lengthwise and cut into 1/4-inch slices)
2 lb tomatoes (cut into 3/4-inch cubes (about 4 1/2 cups))
3/4 tsp fine sea salt
1/2 tsp fresh ground black pepper
1/3 cup chopped fresh basil
1 1/2 tbsp chèvre (spreadable goat cheese)

Cook fettuccine according to package directions; drain.
Meanwhile, prepare sauce: In a large skillet or sauté pan on medium-high, heat oil. Add shallots and cook, stirring occasionally, for 1 minute. Add garlic and cook, stirring occasionally, until shallots and garlic are tender, about 1 minute. Add zucchini and squash, cook, stirring occasionally, until tender, 3 to 4 minutes.
Reduce heat to medium and add tomatoes, salt and pepper, stirring until tomatoes are heated through, 2 to 3 minutes. Remove skillet from heat and stir in basil and chèvre.
Divide fettuccine among 4 serving bowls. Top with sauce, dividing evenly, and serve.

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