2020 CSA Week 11 Recipes

Creamy Tomato and Fennel Frond Soup

Core tomatoes, then cut into quarters. Mince 2 cloves garlic. Finely chop 1/4 cup fennel fronds. Dice 1/2 white onion. 

Add 2 Tbsp olive oil to a stock pot over medium heat, then add diced onion, garlic, and fennel. Allow vegetables to become fragrant for about 1 minute, then stir and saute vegetables for 3-5 minutes. Add tomatoes and cook another 3-5 minutes. Add 1-2 cups chicken stock (depending on how thin you prefer your soup), and 1 tsp salt, 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and carefully add add to a blender. Cover blender with a towel, then blend soup. Return to stock pot and stir in up to 1/4 cup heavy cream (if desired). Garnish with additional fennel fronds and enjoy!

Stuffed Zucchini 

Preheat oven to 350F.

Trim the ends off 2 zucchini, then slice lengthwise. Scoop out the seeds and add to a bowl. Mix 1 lb pork sausage, 1 clove minced garlic, 1 cup bread crumbs, and 1/2 cup Parmesan cheese. Stuff the squash with the sausage mixture and place in a baking dish. Pour 2-4 cups of spaghetti sauce over stuffed squash and cover with aluminum foil. 

Bake until sausage is browned and cooked through, about 45 minutes. Then remove foil and cover with 1/2 cup mozzarella cheese. Return to the oven and bake another 15 minutes, or until the cheese is melted. 

Eggplant, Collard Green, and Pepper Stir Fry with Shrimp

Slice Asian eggplant on the bias into 1/2 inch oblong coins. Cut 2 bell peppers into thin strips. Thinly slice the stems and ribs of the collard greens into 1/4 inch pieces. Roll leaves together and slice into 1/2 inch strips. Finely chop 1 inch cube of ginger, and 2 cloves of garlic. 

Remove the tails from 1lb of pre-cooked shrimp.

Cook 1 cup of jasmine rice according to package instructions, then set aside. 

To prepare stir-fry sauce combine 1/4 cup soy sauce, 1/2 cup water, 3 tbsp brown sugar, 1 tbsp honey, and 1 tsp toasted sesame oil in a small pot. Bring to a boil and stir until sugar is dissolved. Dissolve 2 tbsp cornstarch into 2 tbsp cold water, then add to the sauce pot and cook until another 1-2 minutes until sauce has thickened, then set aside.

Bring a wok or deep skillet up to high heat, then add 3 tbsp of a high flash point cooking oil, such as canola or peanut, and roll pan from side to side with your wrist to coat the bottom of the pan. Add the collard green stems, ginger, and garlic, and cook for 30 seconds without stirring until fragrance is released, then toss or stir around the pan. Add the peppers, eggplant, 1 tsp salt, and 1/2 tsp black pepper, and cook for a few minutes until vegetables are tender. Add the collard greens, 1 handful at a time, and 1lb of pre-cooked shrimp. Continue cooking and stirring until greens have wilted and the shrimp is heated through. Add the sauce and cook for another 1-2 minutes, then remove from heat and garnish with sesame seeds. 

Roasted Summer Roots

Cut 1 bunch carrots, 1.5 lb beets, 2 medium potatoes, and 1 fennel bulb into bite sized pieces. Microwave carrots, potatoes, and beets until soft- about 3-5 minutes with beets and carrots taking the longest to become tender. Coat with 2 tbsp olive oil and 2 tbsp honey. Arrange on a rimmed baking sheet sprinkle with salt, pepper and one minced cloves garlic. Roast in the oven at 450F for 30-40 minutes, or until charred on top. 

Honey-Grilled Delicata Squash

Cut delicata squash in half long ways, then scoop out the seeds. Turn the squash flat side down and cut in half inch pieces (once cut they will resemble creasents). Toss squash with 2 tbsp olive oil, 2 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Grill squash until charred on both sides and tender. It’s best to use a grill grate if you have one.