From The Vine

Simple and Savory…Week 9 CSA Recipes

This week we are starting with a vegetarian meal! Going meatless once a week, at least, is a great way to improve your health, lose weight, and maybe try some new things! Plus you may find that you don’t really miss the meat all that much. We begin with an appetizer, Caramelized Onion Tarts With Apples. This appetizer is easy, taste great and looks pretty too! The main dish is Matt Romero’s Eggplant “Sandwiches. This dish puts a twist on the typical sandwich by eliminating the bread and using eggplant instead. The sandwich is reminiscent of a deconstructed eggplant parmesan but uses goat cheese instead of mozzarella giving it a tart, tangy taste.

Caramelized Onion Tarts With Apples
realsimple.com

Servings: Makes 2 tarts

Ingredients
2 sheets puff pastry
2 tablespoons olive oil
2 medium onions (sliced)
2 red apples (such as Braeburn or Gala) (cut into small pieces)
kosher salt and black pepper
1/2 cup creme fraiche or sour cream

Directions
1. Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
2. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Matt Romero’s Eggplant “Sandwiches”

1 large eggplant, sliced into 8 thick pieces
1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup panko bread crumbs
1/2 cup canola oil
Kosher Salt
2 medium tomatoes, cut into 8 slices
4 leaves romaine lettuce (torn in half)
1/4 to 1/2 cup fresh basil leaves
4 ounces fresh goat cheese (crumbled)

Directions
1. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
2. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
3. Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 “sandwiches,” with the eggplant on the top and bottom of each stack.

Our second meal is Roasted Pork Chops and Peaches, Baked Yellow Squash and Zucchini Spice Bread for dessert. The left over bread makes a great breakfast! The squash recipe is one my mom has made for years. It is a simple dish that gets most of its flavor from the crackers, butter, and seasoning. It is a favorite in our family and I have fond memories of mom and I fighting over the crusty leftovers on the side of the dish when dinner was finished.

Roasted Pork Chops and Peaches
realsimple.com

Ingredients
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

Directions
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, 15-20 minutes.
6. Sprinkle the pork and peaches with the basil and serve with the couscous.

Baked Yellow Squash

4 medium to large yellow squash
Small onion finely chopped
Butter
Saltine crackers- crushed
Salt/pepper

Preheat oven to 350. Slice squash and cook in pot of water until tender but not mushy. Drain well! Purée squash in blender or food processor until almost completely smooth, very few lumps.

Grease a 2 qt round baking dish. Pour 1/3 of puréed squash into dish, salt and pepper, keeping in mind that you will be salt/peppering each layer. Place a layer of crushed saltine crackers, top with thin slices of butter. Repeat with two more layer of squash, salt, pepper, crackers, and butter.

Bake for 30-40 minutes until hot and crackers on top brown.

Zucchini Spice Bread
realsimple.com

Ingredients
1/2 cup canola oil (plus more for the pan)
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon Kosher Salt
1/4 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions
1. Heat oven to 350° F. Oil an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
2. In a large bowl, mix together the oil, light brown and granulated sugars, eggs, and vanilla; mix in the zucchini. Add the flour mixture and mix until just combined (do not over mix).
3. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Bonus recipe! Because we wanted to focus on a vegetarian meal this week we have added an extra recipe to use with your second meat in the basket. This is a yummy chicken salad that uses fresh basil to give it a really different taste from the traditional chicken salad. Make this salad, grab some great bread, fresh fruit and maybe a bottle of your favorite Riesling and have a picnic. Maybe you could go to the Parklands or the waterfront and enjoy the unseasonably cool weather we have had this summer!

Lemon Basil Chicken Salad
foodnetwork.com

Ingredients
4 cups diced cooked chicken
1 rib minced celery
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Salt
1/4 teaspoon ground black pepper

Directions
1. In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

SHOPPING LIST

Caramelized Onion Tarts With Apples

Puff pastry
Olive oil
Onions
Red apples
Kosher salt
Black pepper
Creme fraiche or sour cream

Matt Romero’s Eggplant “Sandwiches”

Eggplant
All-purpose flour
Eggs
Panko bread crumbs
Canola oil
Kosher Salt
2 medium tomatoes
Romaine lettuce
Fresh basil leaves
Goat cheese

Roasted Pork Chops and Peaches

10-ounce package couscous
Olive oil
4 bone-in pork chops
Kosher salt
Black pepper
2 peaches
Onion
White wine vinegar
Fresh basil leaves

Baked Yellow Squash
4 medium to large yellow squash
Onion
Butter
Saltine crackers
Salt/pepper

Zucchini Spice Bread

Canola oil
All-purpose flour
Baking Powder
Ground Cinnamon
Ground ginger
Kosher Salt
Baking Soda
Ground Nutmeg
Light brown sugar
Granulated sugar
Eggs
Pure vanilla extract

Lemon Basil Chicken Salad

Whole chicken
Celery
Fresh basil leaves
Slivered almonds
Sour cream
Mayonnaise
Lemon juice
Salt
Black pepper

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