From The Vine

So much goodness! Week 16 CSA Recipes

There is so much goodness in your basket this week that we have three meals worth of recipes!

The first recipe, Moroccan Chicken With Kale and Roasted Squash, calls for boneless chicken breasts. Always make sure that you buy organic or at the very least hormone and antibiotic free chicken. Your health will thank you! You might have an acorn squash or two left over from last week that you can use in this recipe. Serve with Goat Cheese-Topped Tomatoes. Since the chicken has a Moroccan flare to it I think you could change up the tomatoes and use feta cheese instead of goat cheese and eliminate the pesto. Switch out the basil for oregano.

Moroccan Chicken With Kale and Roasted Squash

1 large acorn squash (about 2 pounds) —halved, seeded (and sliced 1/2 inch thick)
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless (skinless chicken breasts)
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 bunch kale (thick stems removed and leaves torn (about 6 cups))
1 cup pitted prunes (halved)
2 cloves garlic (chopped)

1. Heat oven to 450° F. On a large rimmed baking sheet, toss the squash with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, turning once, until tender, 18 to 20 minutes.
2. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 7 to 10 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.
3. Add the remaining tablespoon of oil to the skillet. Add the kale, prunes, and garlic; cover and cook, tossing occasionally, until the kale is tender, 5 to 7 minutes. Add the squash and toss to combine. Serve with the chicken.

Goat Cheese-Topped Tomatoes

1/3 cup goat cheese (chèvre)
2 tablespoons fresh-made basil pesto
4 medium tomatoes
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 tablespoon minced fresh basil

Preheat oven to 350°F. Mix together goat cheese and pesto on a small bowl; set aside. Cut about 1/4 inch off top of tomato and discard “cap.” Drizzle olive oil on tomato. Season with salt and pepper.Bake tomatoes on baking sheet for about 45 minutes, or until tender. (They should not cook so long that they begin to fall apart.) Remove from oven and top with goat cheese mixture. Sprinkle with basil and broil for about 2 minutes, or until cheese begins to turn golden and bubble. Serve immediately.

Our second meal starts with Roasted Cauliflower Soup. I love soup on a crisp fall day, or any day for that matter! The Chicken Fried Steak recipe leans toward the healthy side using whole wheat flour, low sodium broth and egg whites instead of the whole egg. It is still yummy and hearty. I would serve with simple sliced tomatoes. End the meal with a Sweet Potato Apple Cake. What says fall better than sweet potatoes and apples!

Roasted Cauliflower Soup

1 head cauliflower (cut into florets)
1 large onion (sliced)
2 cloves garlic (each halved)
2 tablespoons olive oil
2 cans (14.5 ounces each) chicken broth
1 cup water
1 bay leaf
1 teaspoon chopped fresh thyme
1 cup half-and-half
1 teaspoon Salt
1/8 teaspoon black pepper

Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.

Chicken-Fried Steak

4 (4-ounce) minute steaks
2 teaspoons Worcestershire sauce
3/4 cup whole-wheat flour
1/2 teaspoon Spanish smoked or regular paprika
1/2 teaspoon salt (divided)
1/2 teaspoon pepper (divided)
2 large egg whites
3/4 cup 2% reduced-fat milk (divided)
4 teaspoons canola oil (divided)
1/2 cup low-sodium beef broth
1/4 teaspoon hot pepper sauce (such as Tabasco)

1. Place steaks between 2 double layers of plastic wrap or in a large zip-top bag; pound to 1/4-inch thickness. Brush each steak with Worcestershire sauce, and remove to a plate.
2. Combine flour, paprika, and 1/4 teaspoon each salt and pepper in a bowl. Combine egg whites and 1/2 cup milk in a separate bowl; whisk lightly. Dip 1 steak in egg mixture, shake off excess liquid, then dip twice on each side in flour mixture; repeat with remaining steaks. Reserve 1 tablespoon seasoned flour.
3. Place 2 teaspoons oil in a large nonstick skillet over medium heat, and heat until very hot but not smoking. Add 2 floured steaks; cook 2–3 minutes per side or until golden brown. Remove steaks from pan; cover meat lightly with foil to keep warm. Add additional 2 teaspoons oil; cook remaining steaks.
4. To make gravy, add beef broth to skillet in which steaks were cooked. Whisk reserved flour into pan; cook over medium heat, whisking constantly, 1–2 minutes or until golden brown and bubbling. Slowly add remaining 1/4 cup milk, remaining 1/4 teaspoon each salt and pepper, and hot sauce; whisk 1–2 minutes more or until thickened. (Strain to remove brown bits from gravy, if desired.) Spoon 2 tablespoons gravy over each steak; serve.

Sweet Potato Apple Cake

cooking spray
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup brown sugar
1 egg
1 large apple, peeled (cored and grated)
1 (3/4-pound) sweet potato (peeled and grated)
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350°F. Lightly oil an (8-inch) baking pan with cooking spray; set aside.In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside. In a second large bowl, whisk together sugar and egg until well combined. Stir in apple, sweet potato, vanilla and walnuts and then add apple mixture to flour mixture and stir to combine. Transfer batter to prepared pan and bake until cake pulls away from the edges and is deep golden brown, 40 to 50 minutes. Set aside to let cool and then cut into squares and serve.

Our third meal starts with a sweet and sour Spinach Salad with Pears, Walnuts, and Goat Cheese. The main dish is a Fast-and-Fresh Sausage Ragu. No we don’t mean the kind in a jar! This is simple dish made with sausage, fresh vegetables, red wine, and pasta.The recipe calls for canned tomatoes but you could use an equivalent amount of chopped fresh tomatoes and add garlic, basil and oregano to the sauce.

Spinach Salad with Pears, Walnuts and Goat Cheese

3 pears
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon German mustard
1 teaspoon honey
3/4 pound spinach (torn into bite-size pieces)
1/2 red onion (thinly sliced)
1/2 cup walnuts (toasted)
4 ounces goat cheese (crumbled)

Chop 1 pear and slice the remaining two. Put chopped pear, oil, vinegar, mustard and honey into a blender and purée. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing. Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.

Fast-and-Fresh Sausage Ragu

1 (16-oz.) package rigatoni pasta
1 (1-lb.) package ground pork sausage with sage
1 medium onion (diced)
1 medium zucchini (diced)
2 medium carrots (diced)
1/4 teaspoon dried crushed red pepper
1 (6-oz.) can tomato paste
1 cup dry red wine
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
freshly grated Parmesan cheese

1. Cook pasta according to package directions; drain, reserving 1/2 cup hot pasta water.
2. Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to 2 minutes. Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.
3. Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese.


Moroccan Chicken With Kale and Roasted Squash
acorn squash
olive oil
kosher salt
black pepper
boneless chicken breasts
ground coriander
ground ginger
ground cinnamon
pitted prunes

Goat Cheese-Topped Tomatoes
goat cheese
basil pesto
extra-virgin olive oil
sea salt
ground pepper
fresh basil

Roasted Cauliflower Soup
large onion
olive oil
chicken broth
bay leaf
fresh thyme
black pepper

Chicken-Fried Steak
minute steaks
worcestershire sauce
whole-wheat flour
smoked or regular paprika
egg whites
2% reduced-fat milk
canola oil
low-sodium beef broth
hot pepper sauce

Sweet Potato Apple Cake
cooking spray
whole wheat pastry flour
baking soda
ground cinnamon
ground nutmeg
brown sugar
sweet potato
pure vanilla extract
chopped walnuts

Spinach Salad with Pears, Walnuts and Goat Cheese
extra-virgin olive oil
white wine vinegar
German mustard
red onion
goat cheese

Fast-and-Fresh Sausage Ragu
rigatoni pasta
ground pork sausage
dried crushed red pepper
tomato paste
dry red wine
diced tomatoes with basil, garlic, and oregano
freshly grated Parmesan cheese

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