From The Vine

Good Old Fashioned Favorites, Week 8 CSA Recipes

Our first meal this week is a simple slow cooker main dish of Spicy Country Ribs, and side dishes of Zucchini Cakes and Steamed New Potatoes with Olive Oil, Parsley, and Chives. The ribs and the zucchini cakes use the same spice, ground chipotle chili powder, to achieve their “kick”. Reduce the amount of chipotle chili powder if you like a milder dish.

Slow-Cooker Spicy Country Ribs

1 small onion (finely chopped (1/2 cup))
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup Brown Sugar
1 tablespoon Kosher Salt
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle chili powder
1 teaspoon dried oregano
4 pounds pork country ribs

1. Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.
2. Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat.
3. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

Zucchini Cakes

1 large zucchini, grated
1 cup panko bread crumbs
1 cup shredded Parmesan
1 large egg (lightly beaten)
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
2 teaspoon chipotle chili powder
Olive oil

1. Grate zucchini with a fine grater. Press between paper towels to remove excess moisture.
2. In a medium bowl, combine grated zucchini and next 6 ingredients. Shape mixture into 2-inch patties, pressing together firmly.
3. In a large skillet, heat oil over medium heat. Cook zucchini cakes 5 to 6 minutes per side or until cooked through and lightly browned.
4. Place onto serving platter and serve with ranch dressing.

Steamed New Potatoes with Olive Oil, Parsley & Chives

1 lb small potatoes (red, white or a combination) (halved)
2 tbsp fresh flat-leaf parsley leaves (chopped)
6 chives (chopped)
4 tsp extra-virgin olive oil
1/4 tsp fine sea salt
1/8 tsp ground black pepper

Fill a pot with 1 inch of water and fit with a steamer basket. Place potatoes in steamer basket and bring water to a boil over high heat. Cover and cook until potatoes are tender, 10 to 15 minutes.
Transfer potatoes to a large bowl. Add parsley, chives, oil, salt and pepper and toss gently. Serve hot.

Our second meal is traditional Chicken-Fried Steak, Fried Okra and sliced tomatoes. If you think you don’t like okra just give this recipe a try! You may be pleasantly surprised. Since the Chicken Fried Steak and Fried Okra will take a little time, just slice some delicious tomatoes for your second side dish. End this meal with a warm Peach and Blueberry Buckle.

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.

Fried Okra

6 cups Oil (for frying)
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning (recipe follows)
1/4 teaspoon cayenne pepper
2 pounds fresh okra (sliced 1/2-inch thick)
1/2 cup buttermilk

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Note: if you do not want or do not have two pounds of okra to fry, adjust the recipe to suit the amount you want to use. A Dutch oven may not be necessary. A deep cast iron skillet may suffice.

Peach and Blueberry Buckle

1 3/4 cups all-purpose flour (spooned and leveled)
2 teaspoons Baking Powder
1/2 teaspoon fine sea salt or table salt
8 tablespoons (1 stick) unsalted butter (at room temperature)
1 cup packed light brown sugar
1 large egg (at room temperature)
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
4 peaches (each cut into 8 wedges (about 4 cups))
1 pint blueberries
1/3 cup sliced almonds
confectioners’ sugar (for dusting)

1. Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
2. In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
4. Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1½ hours to 1 hour, 45 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.

Since you may have extra tomatoes we have added this delicious Grilled Eggplant and Tomato Stacks “salad” that will utilize those tomatoes along with the eggplant in your basket this week. This would make a delicious light meal when paired with a sandwich or just some yummy whole grain bread.

If you have other fresh veggies available such as zucchini, cucumber, peppers, etc. make the vegetable dip below. It is simple, delicious and will stay fresh for several days.

Grilled Eggplant & Tomato Stacks

2 teaspoons plus 1 tablespoon extra-virgin olive oil (divided)
1/2 teaspoon coarse salt (divided)
6 teaspoons prepared pesto
2 large beefsteak tomatoes (each cut into 3 slices about 3/4 inch thick)
4 ounces fresh mozzarella (cut into 6 thin slices)
6 fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Mom’s Famous Raw Vegetable Dip

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

1. Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

Shopping List

Slow-Cooker Spicy Country Ribs
Cider vinegar
Brown Sugar
Kosher Salt
Worcestershire sauce
Ground chipotle chili powder
Dried oregano
Pork country ribs

Zucchini Cakes
Panko bread crumbs
Parmesan cheese
Large egg
Ground black pepper
Chipotle chili powder
Olive oil

Steamed New Potatoes with Olive Oil, Parsley & Chives
Small red potatoes
Fresh flat-leaf parsley leaves
Extra-virgin olive oil
Fine sea salt
Ground black pepper

Chicken-Fried Steak
Minute steaks
Worcestershire sauce
Whole-wheat flour
Spanish smoked or regular paprika
Egg whites
2% reduced-fat milk
Canola oil
Low-sodium beef broth
Hot pepper sauce

Fried Okra
All-purpose flour
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Cayenne pepper
Fresh okra

Peach and Blueberry Buckle
All-purpose flour
Baking Powder
Unsalted butter
Light brown sugar
Pure vanilla extract
Sour cream
Fresh blueberries
Sliced almonds
Confectioners’ sugar

Grilled Eggplant & Tomato Stacks
Extra-virgin olive oil (divided)
Coarse salt
Fresh mozzarella
Fresh basil leaves
Balsamic vinegar
Freshly ground pepper

Mom’s Famous Raw Vegetable Dip
Sour cream
Fresh parsley
Fresh dill
Seasoned salt

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