From The Vine

Turn up the Heat, Steaks on the Grill! Week 10 CSA Recipes

This week we have three meals for you! One for the steak lover, one for the vegetarian in your life, and one that is breakfast for dinner.

The first is New York Strip Steaks with Blue Cheese Butter, Summer Squash Ribbons With Lemon and Parmesan and easy Roasted Potatoes. When making the blue cheese butter you could make extra and freeze it to use at a later date. The Summer Squash dish is more of a salad and pairs nicely with the warm steaks and the flavorful potatoes!

New York Strip Steaks with Blue Cheese Butter

1/2 cup (1 stick) unsalted butter (at room temperature)
4 ounces crumbled blue cheese (preferably Maytag or Point Reyes)
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper (or more to taste)
4 8- to 10-oz. New York strip steaks
Olive oil
Kosher salt
Freshly ground black pepper

To make the butter, blend the butter, blue cheese, garlic, and pepper together in a medium bowl. (A fork is a good tool for doing this. If you wish, you could use a hand mixer.) Pack the butter in a small container and refrigerate until needed. The butter can be made several days in advance and even frozen.
Allow the steaks to stand at room temperature for 30 minutes before grilling. Brush olive oil over both sides of the steaks and season generously with salt and pepper.
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes. Smear at least a tablespoon of the butter over each steak and serve.

Summer Squash Ribbons With Lemon and Parmesan

1 1/2 pounds summer squash and/or zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces Parmesan (shaved (3/4 cup)
kosher salt and pepper

1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Roasted Potatoes

Olive oil
Fresh rosemary

This is a recipe that I use for just the two of us or when I am serving a crowd. I just adjust the amount of ingredients based on how many people I am expecting.

Wash potatoes and dry. Cut into chunks of equal size so they will cook evenly. Put in a medium size bowl and coat with olive oil. Cut several fresh rosemary sprigs over the potatoes, salt and pepper to taste. Toss well making sure the potatoes are well coated with oil.

Spread potatoes onto a baking sheet and cook at 350 degrees until potatoes are tender and starting to brown, 30-40 minutes. Turn them several times during the cooking time.

Meal two is the vegetarian option for this week. The Tortellini With Eggplant and Peppers is easy to make on a busy night. Serve with sliced tomatoes. You can make the Peaches & Cream Cake a day or two before and you have dessert that will impress your family!

Tortellini With Eggplant and Peppers

2 tablespoons olive oil
1 medium eggplant (cut into 1/2-inch pieces)
2 bell peppers (cut into 1/2-inch pieces)
kosher salt and black pepper
4 cloves garlic (finely chopped)
1/4 teaspoon crushed red pepper
3 cups low-sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
1/2 cup fresh flat-leaf parsley (chopped)
1/2 cup grated Parmesan (2 ounces)

1. Heat the oil in a large skillet over medium-high heat.
2. Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
3. Add the garlic and crushed red pepper and cook, stirring, for 1 minute.
4. Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
5. Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.

Sliced tomatoes

Drizzle with olive oil, balsamic vinegar or chopped fresh basil. Or all three!

Peaches & Cream Cake

Servings: 12

4 ripe peaches (2 pounds)
1 cup water
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 egg whites
1 tablespoon granulated sugar
1 cup vegetable oil
1 cup heavy cream
1/4 cup confectioners sugar

Bring large pot of water to simmering. Cut an X in bottom of each peach. With a slotted spoon, slide the peaches into the simmering water; simmer until the peach skins are loosened, about 4 minutes. Remove the peaches with a slotted spoon and plunge them into large bowl filled with ice water to stop the cooking.
When the peaches are cool, slice peaches in half. Remove pit and peel off skin. Place peach halves in medium-size saucepan. Add 1 cup water and the sugar. Bring to a simmer, covered, over medium heat; simmer until peaches are very tender but not mushy, 4 to 6 minutes. Drain, reserving liquid; let cool.
Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
Whisk together flour, baking powder and salt in large bowl. Whisk together egg whites, sugar and oil in second large bowl. Whisk 3/4 cup reserved peach cooking liquid into egg white mixture.
Chop 4 of the peach halves into bite-size pieces; set aside the remaining peaches. Stir the egg white mixture into the flour mixture in the large bowl until smooth. Fold in the chopped peaches. Pour the batter into prepared pan, spreading evenly with a rubber spatula.
Bake in 350 degree F oven for 35 minutes or until a toothpick inserted in the center of cake comes clean. Let the cake cool completely in the pan on wire rack.
To serve, chop the remaining peach halves into bite-size pieces. Beat together the heavy cream and confectioners sugar in a medium-size bowl until stiff peaks form. Fold in the chopped peaches. Spread the whipped cream mixture over top of cake. Serve immediately, or refrigerate until ready to serve. Makes 12 servings.

Our third meal this week uses delicious bacon from Garey Farms in Paris, KY. Their products are served in many local restaurants such as Anchorage Cafe, Corbett’s and Brix Wine Bar. Serve the casserole with cheesy grits and some fresh fruit for a complete meal.

McCormick® Cheesy Bacon & Egg Brunch Casserole

8 slices bacon
1 medium onion (chopped)
1 8 ounce loaf Italian bread (cut into 1-inch cubes about 5 cups)
2 cups (8 ounces) shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Spread 1/2 of the bread cubes in a 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese, and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar cheese, and mozzarella cheese.
Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg, and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

Bake in preheated 350 degrees Fahrenheit oven 40 to 50 minutes or until center is set and top is golden brown.

Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.


New York Strip Steaks with Blue Cheese Butter

Unsalted butter
Crumbled blue cheese (preferably Maytag or Point Reyes)
Granulated garlic
Freshly ground black pepper
4 New York strip steaks
Olive oil
Kosher salt
Freshly ground black pepper

Summer Squash Ribbons With Lemon and Pasta

Summer squash and/or zucchini
Extra-virgin olive oil
Fresh lemon juice
Parmesan (shaved)
Kosher salt

Roasted Potatoes

Olive oil
Fresh rosemary

Tortellini With Eggplant and Peppers

Olive oil
Bell peppers
Kosher salt
Black pepper
Crushed red pepper
Low-sodium vegetable broth
Cheese tortellini
Fresh flat-leaf
Grated Parmesan

Peaches & Cream Cake

Granulated sugar
All-purpose flour
Baking powder
Egg whites
Vegetable oil
Heavy cream
Confectioners sugar

McCormick® Cheesy Bacon & Egg Brunch Casserole

Loaf Italian bread
Cheddar cheese
Mozzarella cheese
Cottage cheese
Ground mustard
Ground nutmeg
Ground black pepper

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