2017 CSA Week 22 Recipes

Roasted Root Vegetable Medley

Preheat oven to 425° 

Take the tops off of the carrots and set aside for later recipe.  skin and cut the carrots, parsnips and turnips in 1/4 inch to 1/2 inch cubes.  Toss in a large mixing bowl with 3 tablespoons of cooking oil. Finally chop half of the stage, and three cloves of garlic.  Add them both to the bowl. Spread out on a shallow rimmed baking sheet and sprinkle with salt and pepper.  Roast for 30 minutes, or until all the vegetables are tender and have some char. 

Spaghetti Squash with Fresh Tomatoes

Pre-oven to 350°

Microwave spaghetti squash for three minutes.  Cut in half and scoop out the seeds.  Place spaghetti squash cut side down on greased baking dish.  Roast in the oven for 30 minutes or until a sharp knife can be inserted with a little resistance. 

Chop one onion and mince two clothes of garlic.  Add to a skillet heated with 1 tablespoon of cooking oil.  Cooking until the onions turn translucent about five minutes.  Dice all of the tomatoes, oregano, margarine, 4 cloves of garlic, and add them to the skillet. Add 1 tablespoon sugar and simmer for 25 minutes or until sauce thickens. 

Take the spaghetti squash out of the oven and allow to cool until you can handle it.  Scoop out the inside with the spoon. It should resemble spaghetti.  Serve on a plate with the tomato sauce over top.  Garnish with Parmesan. 

Roasted Beet Barley and Swiss Chard Salad

Preheat oven to 425°

Wash the beets and remove the tops.  Rub with oil and wrap with foil.  Roast in the oven until the beats are tender about 45 minutes.  Remove from oven with tongs set aside for later use. 

Chop swish chard and separate leaves and stems.  Cook chopped leaves in large pot of boiling salted water until tender about one minute.  Drain and set aside 

In a large skillet heat 2 tablespoons cooking oil over high heat.  Add the stems 2 cloves of minced garlic  One chopped onion and cook until soft about eight minutes. 

Reduce heat and add the chard leaves and the beets from earlier peeled and chopped.  Stir until everything is heated through.  Remove from heat and toss with lime juice, 1/4 cup chopped walnuts, and Parmesan cheese. 

Creamy Carrot Top Dressing

In blender add 1 cup mayonnaise, 1/4 cup white vinegar, one clove peeled garlic, 1/2 cup loosely packed carrot top greens, all of the chives, 1/4 cup sour cream, Salt and pepper.  Blend till smooth serve over a bed of bib lettuce.

Sweet Habanero Hot Sauce

Add 4 chopped habaneros, 1 chopped jalapeno, and 2 cloves of garlic to a food processor and process until smooth. Add 1/4 cup white vinegar, 2 tbsp of honey, and 1/2 tsp of salt. Process until smooth. Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer for 5 minutes. In a separate bowl mix 1 tbsp of corn starch with 1/4 cup of water, then add to the simmering mixture. Stir. Cook about 10 minutes to thicken to your preference. Cool and store in a glass bottle.