From The Vine

Veggie Plate, you choose your meat! Week 15 CSA Recipes

This week there will not be two specific meats in your basket! You will get to chose two from the options available at your pickup location. So, all but one of our recipes this week are for side dishes to go along with your main dishes. Use recipes from previous weeks or some of your own tried and true favorites. We would love to hear from you about what main dishes you fixed!

We start with a trusted favorite, Stuffed Peppers! This recipe is so easy and a great way to use up the late pepper harvest. The Broiled Apples and Pears with Rosemary sounds very interesting. I haven’t tested this one yet but can’t wait to get my basket so I can!

The skillet sweet potatoes I have made, twice this week! They are super easy, taste great, and no butter makes them healthier and lower in calories. The orange really goes well with the sweet potatoes. Of course I recommend using a cast iron skillet with a tight fitting lid.

The next two recipes combine some interesting ingredients to make delicious additions to your meal. Easy marinated tomatoes uses some ingredients you would expect but you can make hours ahead of time!

Stuffed Peppers
allrecipes.com

Ingredients
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper (to taste)
1 teaspoon Italian seasoning

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Broiled Apples and Pears with Rosemary
epicurious.com

Ingredients
4 apples, unpeeled, halved, cored (thinly sliced lengthwise)
4 pears, unpeeled, halved, cored (thinly sliced lengthwise)
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary
Fresh rosemary sprigs (optional)

Directions
Preheat broiler. Brush 2 large baking sheets with olive oil. Gently toss apples, pears, 1/4 cup oil, and minced rosemary in large bowl. Arrange fruit in single layer on sheets. Broil until fruit is tender and edges begin to brown, watching closely to avoid burning and turning sheets for even browning, about 5 minutes.
Transfer fruit to platter. Sprinkle with pepper. Garnish with rosemary sprigs, if desired. Serve warm or at room temperature. (Can be prepared 4 hours ahead. Let stand at room temperature.)

Skillet Sweet Potatoes
recipe.com

Ingredients
1 pound sweet potatoes, peeled and sliced (or 1 18-ounce can sweet potatoes)
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon molasses or brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Directions
In a large skillet bring 1 inch of water to boiling. Add fresh sweet potatoes; reduce heat. Cover and simmer for 20 minutes or until tender. Drain well. Or, drain canned sweet potatoes and cut into 2-inch pieces; set aside.
For sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice. Pour over potatoes in skillet.
Cook and stir gently until bubbly. Simmer, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes occasionally. Makes 4 servings.

Roasted Acorn Squash Salad
realsimple.com

Ingredients
1 2-pound acorn squash (seeded and cut into 2-inch pieces)
5 tablespoons olive oil
kosher salt and black pepper
1 large head butter or oak leaf lettuce (leaves torn)
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons balsamic vinegar
1 loaf crusty bread

Directions
1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Roast the squash, tossing once, until tender, 20 to 25 minutes.
3. Place the squash, lettuce, pepitas, and ¼ teaspoon each salt and pepper in a large salad bowl. Drizzle with the vinegar and the remaining oil.
4. Toss the salad gently. Serve with warm bread.

Butternut Squash Bread Pudding
realsimple.com

Ingredients
2 tablespoons olive oil (plus more for the baking dish)
2 medium onions (chopped)
1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded (and cut into 1⁄2-inch pieces)
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
3/4 pound soft French or Italian bread (cut into 1-inch pieces (about 7 1⁄2 cups))
1/2 pound Gruyère (grated (2 cups))

Directions
1. Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
3. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
4. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Easy Marinated Tomatoes
tasteofhome.com

Ingredients
4 medium tomatoes (sliced)
3 tablespoons canola oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon cider vinegar
1 teaspoon sugar

Directions
1. Place the tomatoes in a shallow serving dish. In a bowl, combine the oil, basil, vinegar and sugar. Pour over tomatoes. Cover and refrigerate for several hours. Yield: 6-8 servings.

SHOPPING LIST

Stuffed Peppers
ground beef
long grain white rice
green bell peppers
tomato sauce
Worcestershire sauce
garlic powder
onion powder
salt
pepper
Italian seasoning

Broiled Apples and Pears with Rosemary
4 apples
4 pears
extra-virgin olive oil
fresh rosemary
Fresh rosemary sprigs

Skillet Sweet Potatoes
sweet potatoes
orange peel
orange juice
brown sugar
salt
ground cinnamon
ground allspice

Roasted Acorn Squash Salad
acorn squash
olive oil
kosher salt
black pepper
butter or oak leaf lettuce
pepitas (roasted hulled pumpkin seeds)
balsamic vinegar
loaf crusty bread

Butternut Squash Bread Pudding
olive oil
onions
butternut squash
kosher salt
black pepper
chopped fresh sage
eggs
whole milk
French or Italian bread
Gruyère

Easy Marinated Tomatoes
tomatoes
canola oil
fresh basil
cider vinegar
sugar

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