From The Vine

Burgers and fries, healthy style! Week 7 CSA Recipes

Our first meal this week includes Spicy Chipotle Burgers, easy Hobo Potatoes, and Balsamic Grilled Zucchini and Squash! The whole meal is cooked on the grill so you don’t have to heat up your kitchen!

Spicy Chipotle Burgers
Family Circle magazine

1 lb. ground beef
2 chipotles in adobo sauce, chopped, plus 2 tsp adobo
1/4 cup fresh cilantro chopped, plus more for garnish
1/4 cup finely grated onion
2 cloves garlic, finely grated
1 tsp Salt
4-6 oz smoked mozzarella cheese thinly sliced
4 potato buns
1 large tomato, cut into 4 slices
1 cup sour cream
1 seeded and diced chipotle in adobo
1 tsp adobo
1/2 tsp Salt

Heat a grill or grill pan to medium high heat. In a large bowl, combine beef, chipotles, adobo, cilantro, onion, garlic and salt. Form into 4 patties. Grill 4 minutes, flip and distribute cheese among burgers. Grill another 3 to 4 minutes for medium, or to desired doneness. Remove to a plate. Grill buns on cut side 1 to 2 minutes until lightly charred.

Place burgers on buns and garnish with tomato slices, cilantro, and if desired, Chipotle Sour Cream. To make Chipotle Sour Cream combine sour cream, diced chipotle, adobo sauce, and salt in a small bowl.

Hobo Potatoes

4 pounds baking potatoes
2 pounds carrots (optional)
1 onion
1 green or red pepper, sliced or chopped
seasoning salt (to taste)
1/2 cup butter
1 1/4 cups sour cream

1. Peel and cut up the potatoes, into bite-size chunks. Chop or slice up onion, carrots, and peppers.
2. Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag or package so the vegetables are done evenly).
3. Grill for approximately 40 minutes or until potatoes and vegetables are soft (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

Note: This recipe is easy to adjust in order to decrease or increase the number of servings you need.

Balsamic Grilled Zucchini and Squash

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

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.

Our second meal is a Whole Roasted Chicken with a sweet rub! Make sure to put the rub on the chicken 24 hours ahead of time so that all the delicious flavors can be absorbed into the bird. For our sides we have Grilled Eggplant Provolone, and a Bibb Salad with Homemade Buttermilk Dressing. End this delicious meal with a simple yet elegant Rustic Peach Tart. Some vanilla ice cream would be delicious on top of the warm tart!

Whole Roasted Chicken

2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic (crushed)

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Grilled Eggplant Provolone

1 1/2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon dried oregano
4 small eggplants (cut in half lengthwise)
1/2 teaspoon Kosher Salt
freshly ground black pepper
1/2 pound deli-style thick-sliced mild provolone
Marinara sauce

1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
2. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with small amount of Marinara sauce.
(Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more. Top with marinara.)

Bibb Salad With Buttermilk Dressing

4 ounces heavy style bread such as sourdough (cut into 3⁄4-inch pieces (about 2 cups))
1 tablespoon olive oil
kosher salt and black pepper
1/2 cup buttermilk
3 tablespoons mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic (finely chopped)
1 head Bibb or Boston lettuce (torn (about 6 cups))
4 radishes (thinly sliced)
1 cucumber thinly sliced
1 shallot (thinly sliced)

1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 7 to 9 minutes. Let cool.
2. In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, radishes, cucumber, shallot, and croutons and toss to coat.

Rustic Peach Tart

1/3 cup all-purpose flour (plus more for the work surface)
1/2 teaspoon ground ginger
1/4 teaspoon ground Nutmeg
3/4 cup plus 2 tablespoons sugar
8 peaches, sliced
1 refrigerated piecrust (such as Pillsbury)

1. Heat oven to 425° F. Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss.
2. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
3. Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden, 15 to 20 minutes. Reduce oven to 350° F and bake until the juices bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing.

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