From The Vine

My oh my, blueberry pie! Week 4, CSA

This week our first meal is full of bold flavors and interesting combinations! Start with an appetizer of Stuffed Banana Peppers, followed by Beer-Barbecued Chicken, Orange Broccoli, and a salad made with Bibb lettuce and an all purpose vinaigrette that is so easy to whip together with ingredients that you probably have on hand.

Stuffed Banana Peppers
foodnetwork.com

Ingredients
1 pound hot ground Italian Sausage (removed from casing, cooked and crumbled)
1/2 cup shredded Romano cheese
1/2 cup bread crumbs
salt and pepper (to taste)
1 large egg
Olive oil to saute
4 banana peppers
1 cup marinara sauce (heated for service)
Grated Parmesan cheese

Directions
1. Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist – medium moisture for stuffing is desired. Make a radial slice around the top of the banana pepper leaving the top intact, like a hinge. Pull back top and remove seeds if so desired, they can be a little hot. Gently stuff mixture into peppers. Place olive oil in a hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the parmesan cheese on top of the hot peppers

Beer-Barbecued Chicken
eatingwell.com

Ingredients
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 1/2 teaspoons Salt
1 teaspoon packed dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle chile
1/2 teaspoon freshly ground pepper
1 4-pound chicken
1 12-ounce bottle beer, preferably pale ale or American lager (divided)

Directions
1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.
3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).
5. Close the lid and roast undisturbed for 45 minutes.
6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Orange Broccoli
realsimple.com

Ingredients
1 tablespoon olive oil
zest of 1/2 orange (peeled in long strips)
1/4 teaspoon crushed red pepper flakes
1 bunch broccoli, cut into small pieces (stalks peeled and thinly sliced)
1/2 teaspoon Kosher Salt

Directions
1. In a large, heavy skillet, heat the oil over medium heat. Add the orange zest and red pepper and let the mixture sizzle for 30 seconds.
2. Add the broccoli and cook, stirring occasionally, for 5 minutes or until tender. Sprinkle with the salt.

All-Purpose Vinaigrette
eatingwell.com

Ingredients
1/4 teaspoon Salt
1 garlic clove
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice (plus more to taste)
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard

Directions
1. Peel garlic clove and smash with the side of a chef’s knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in oil. Add juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.

Our second meal is Easy Grilled Pork Chops, Balsamic Grilled Zucchini and Squash and a delicious Blueberry Cream Pie! Fresh blueberries work best, but you can use frozen blueberries if you find yourself craving this pie after blueberry season is over. This recipe comes from Bryant’s Blueberries in New Salisbury, Indiana. My family has gone blueberry picking at Bryant’s for years! We pick 20-25 pounds a season, freeze them as soon as we get home then enjoy blueberries all year in smoothies, pies, and pancakes. You should check it out at bryantsblueberries.com. They only have u-pick, go early in the day and check the website for availability and hours of operation.

Easy Grilled Pork Chops
foodnetwork.com

Ingredients
1/4 cup honey
2 tablespoons Vegetable Oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
8 (1/2-inch) bone-in pork chops (about 3 ounces each) or equivalent
Salt and freshly ground black pepper

Directions
1. Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
2. Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That’s easy.
3. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops. And don’t worry if you have neither; you can do this in a pan. See, easy!

Balsamic Grilled Zucchini and Squash
allrecipes.com

Ingredients
2 zucchinis and squash (quartered lengthwise)
2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch Salt
2 tablespoons balsamic vinegar

Directions
1. Preheat grill for medium-low heat and lightly oil the grate.
2. Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

Blueberry Cream Pie

1 cup sour cream
2 tablespoons flour
3/4 cup granulated sugar
1teaspoon vanilla
1/4 teaspoon salt
1 beaten egg
2 1/2 cups blueberries (thaw if using frozen)
9 inch deep dish pie shell

Topping:
3 tablespoons flour
1/2 cup brown sugar
3 tablespoon softened butter
3 tablespoon chopped pecans

Combine sour cream, flour, granulated sugar, vanilla, salt, and egg. Beat at medium speed for 5 minutes. Beating for 5 minutes is important don’t cut the time short! Fold on the blueberries. Pour into a 9 inch deep dish unbaked pie shell and bake at 400 for 25-30 minutes.

While the pie is baking make the topping. Combine all topping ingredients above, mix together well with a fork. It should be a little crumbly! Add a little more flour or brown sugar if needed. When pie has baked 25-30 minutes sprinkle the topping on the pie and bake 10 more minutes. Chill completely before serving.

Here is an added recipe for you to enjoy!

Kale in a smoothie? Yes! You wouldn’t even know the kale is in the smoothie if it wasn’t for the beautiful green color. Check out this website for all the facts on kale and it’s benefits to your health. vegkitchen.com/nutrition/5-top-health-benefits-of-kale

Kale-Apple Smoothie
realsimple.com

Ingredients
3/4 cup chopped kale (ribs and thick stems removed)
1 small stalk celery (chopped)
1/2 banana
1/2 cup apple juice
1/2 cup ice
1 tablespoon fresh lemon juice

Directions
1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

Shopping list

Stuffed Banana Peppers

Hot ground Italian Sausage
Romano cheese
Bread crumbs
Salt and pepper
Egg
Olive oil
Banana peppers
Marinara sauce
Parmesan cheese

Beer-Barbecued Chicken

Smoked paprika
Dried oregano
Salt
Dark brown sugar
Ground cumin
Onion powder
Garlic powder
Ground chipotle chile
Freshly ground pepper
1 4-pound chicken
1 12-ounce bottle beer, preferably pale ale or American lager

Orange Broccoli

Olive oil
Orange
Crushed red pepper flakes
Broccoli
Kosher Salt

All-Purpose Vinaigrette

Salt
Garlic clove
Extra-virgin olive oil
Fresh orange juice
White-wine vinegar or red-wine vinegar
Dijon mustard

Easy Grilled Pork Chops

Honey
Vegetable Oil
Apple cider vinegar
Ground cumin
Red pepper flakes
Bone-in porks
Salt
Freshly ground black pepper

Balsamic Grilled Zucchini and Squash

Zucchinis and squash
Olive oil
Garlic powder
Italian seasoning
Salt
Balsamic vinegar

Blueberry Cream Pie

Sour cream
Flour
Granulated sugar
Vanilla
Salt
Egg
Blueberries
9 inch deep dish pie shell
1/2 cup brown sugar
3 tablespoon softened butter
3 tablespoon chopped pecans

Kale-Apple Smoothie

Kale
Celery
Banana
Apple juice
Lemon juice

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