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Acorn Squash With Tempeh & Arugula

Recipe found on

Sometimes I look at the list of items from the share and an idea pops into my head.  This was one of those times, when I thought the sweetness of Acorn Squash, and the peppery Arugula with some zippy tempeh sounded really great together.  Google the three ingredients and voila!

Acorn Squash

2 tsp Apple Cider Vinegar

1 bunch Arugula

1/2 tsp Coriander Seed

1-2 cloves Garlic

1 cup chopped Leeks

1 TB Olive Oil

1/4 tsp Red Chile Flakes

1/2 tsp Sage

2 tsp Soy Sauce

1/2 cup Tempeh

1 tsp Thyme

2 TB Walnuts

Preheat oven to 350 F.  Halve the acorn squash and clean out the seeds.  Wash and chop the leeks.  Chop the walnuts.  Place the halved squash in a glass baking dish with 1” water, flesh side down. Bake for 30 minutes, until tender.  While the squash is baking, crumble the tempeh into a bowl and cover with soy sauce, apple cider vinegar and minced garlic.  Mix well and let marinade for 30 minutes.  In a large skillet, heat olive oil over medium heat.  Saute the spices in the oil for 10 seconds.  Add the leeks and cook for 5 minutes stirring frequently.  Remove the leeks from the heat and set aside.  Add the tempeh and marinade to the skillet.  Cook for 15 minutes until golden and crispy.  Add leek and one bunch of arugula to tempeh.  Cook arugula until wilted.  Stuff arugula and tempeh mixture into each of the squash halves.  Top with chopped walnuts.  Broil squash halves until just browned, about 3-4 minutes.  Serve hot.

Citrus, Celery, and Shaved Fennel Salad

 photo credit:

photo credit:

Gourmet December 2002

This recipe calls for Navel Oranges, but I would use Mandarins instead.

1 TB Cider Vinegar

1/2 tsp Whole-Grain or Coarse-Grain Mustard

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 cup Extra Virgin Olive Oil

3 Navels Oranges

2 Grapefruit 

2 medium Fennel bulbs, stalks cut off and discarded

3 Celery Ribs, cut diagonally into 1/8” thick slices

Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.  Cut peel, including all white pith from oranges and grapefruit with a paring knife.  Working over a bowl, cut segments free form membranes.  Squeeze juice from membranes into a small bow, then whisk 3 TB  juice into vinaigrette.  Drain citrus segments, then add to vinaigrette.  Quarter fennel bulbs lengthwise, then cut lengthwise into paper thin slices - about 1/16” thick with slicer.  Add to fruit with celery and toss 

Jerusalem Artichoke and Leek Soup

Recipe by Michael Aviad found on A Sweet Life

2 lb Jerusalem artichoke, peeled and sliced

3 medium Leeks, white and light green parts only, washed well and sliced

2 Garlic cloves, minced

1 Celery stalk, chopped

1/4 cup Thyme leaves

1/2 cup Olive Oil

1 cup Cream

Salt & Pepper to taste

Heat the oil in a large pot over a high flame. Add the onion, celery and leek and cook for 7 minutes while stirring.  Add the Jerusalem artichoke, thyme and garlic and cook for another 7 minutes, and stir.

Add 8 cups of water, bring to a boil, then lower flame and let it cook for 30 minutes.  Make sure the Jerusalem artichoke is soft and remove from heat.  Puree the contents of the pot using a hard blender until smooth, add salt and pepper, and return to the stove.  Bring the soup to a boil, lower the flame and allow it to cook for 15 minutes.  Stir in the cream, salt and pepper and continue cooking for several minutes without letting the soup boil.  Serve hot.

Date, Feta and Red Cabbage Salad

 photo credit:

photo credit:

Recipe from Smitten Kitchen

If you have been ordering any of the mixed date boxes we have been offering as an extra, here is a great use for them.

1 to 1 1/4 lb Red Cabbage, sliced very thin

3 TB Olive Oil

2 TB Lime or Lemon Juice

Salt and Red Pepper Flakes, to taste

1/2 cup pitted Dates, coarsely chopped

4 oz Feta, crumbled 

1 TB chopped flat-leaf Parsley

2 tsp well toasted Sesame Seeds

Toss cabbage with olive oil and first TB of lime or lemon juice, salt and pepper, coating leaves evenly.  Taste and add more lime/lemon juice, salt and pepper to taste.  I do this a few times making sure I really get this base well seasoned because it will be hard to it as well later.  Toss dressed cabbage gently with half of dates and feta.  Sprinkle with remaining dates, then feta, then parsley and sesame seeds.  Serve. 

Fried Broccoli and Kale with Garlic, Cumin and Lime

Recipe from Simple by Yotam Ottolenghi

1 head Broccoli, cut into 1 1/2” florets, about 3 cups

12 oz Red Russian Kale,  tough stems discarded and leaves torn into pieces

3 TB Olive Oil

3 Garlic Cloves, thinly sliced

1/2 tsp Cumin Seeds

2 tsp Urfa Chile Flake or 1 tsp other crushed Red Pepper Flakes


1/2 cup Mint Leaves, roughly shredded

1 TB Lime Juice

Place a large sauce pan filled with plenty of salted water over high heat.  Once boiling, add the broccoli and blanch for 90 seconds.  Use a slotted spoon to remove the broccoli, then refresh under plenty of cold water and dry well.  Keep the water at a boil and add the kale.  Blanch for 30 seconds, then drain and refresh.  Squeeze out as much water from the kale as you can with a clean kitchen towel and set aside.  Put the oil into a large sauce pan and place over high heat.  Add the garlic and cumin and fry for about 2 minutes, stirring a few times, until the garlic is a right golden brown.  Use a slotted spoon to remove the garlic and set aside.  Add the kale to the oil, take care, it might spatter at the beginning, and fry for 3 to 4 minutes, until the leaves are starting to crisp.  Add the broccoli, 1 tsp Chile flakes and 1/4 tsp of salt.  Stir through for a minute, then transfer to a large plate or dish.  Gently mix in the mint and drizzle with the lime juice.  Serve wit the remaining 1 tsp Chile flakes and the crisp garlic sprinkled on top.

Shrimp Bok Choy and Turmeric Soup

Recipe From Bon Appetit’s website

1 TB Extra Virgin Olive Oil

1 large Onion, chopped

6 Garlic cloves, minced

1 1/2 tsp Salt, plus additional for serving

1 tsp ground Black Pepper, plus additional for serving

1 tsp Turmeric

6 cups Chicken Broth

2 Carrots, sliced

1 lb Shitake Mushrooms, stems removed and sliced

Box Choy bunch, bottoms chopped off

1 lb Shrimp

Heat the oil in a stock pot or dutch oven over medium heat.  Add onions and garlic then sauce for 5 minutes or until translucent.  Add in salt, pepper, turmeric, chicken broth, carrots and mushrooms then bring to a boil.  Reduce heat and then let simmer, covered for 20 minutes.  Add bok choy and shrimp in the last 5 minutes of cooking.  Add salt and pepper to taste, then serve.  Frozen shrimp will dilute the soup a little bit.  You may need to add a little more salt and pepper.  

Daikon Salad with Japanese Plum Dressing

Recipe from Just One

This one is for all of our CSA members who love Japanese food, you know who you are!  Do not be daunted by Daikon, yes it is not a common veg for most of us, but it is really delicious and good for you.  It is actually in the cruciferous family, originating in the Mediterranean.  High in vitamin C, phosphorous, digestive enzymes and loads of good fiber.  I found a nice write up on this webpage, if you are interested here is the link: This recipe uses Mizuna, but you could switch that out with the arugula and or radicchio in this weeks share.

3” Daikon

3 bunches Mizuna 

3 Shiso Leaves, optional

2 TB Katusobushi (dried bonito flakes) for garnish, optional

2 TB Ikura (salmon roe) for garnish, optional

Japanese Plum Dressing

1 Umeboshi  - Japanese Pickle Plum, you can find this in most health orientated stores

3 TB Ponzu

1 TB Sesame Oil

1 TB Rice Vinegar

1/2 TB Soy Sauce

1/8tsp Sugar

Shred daikon to thread pieces (you can use a mandoline for this).  Soak shredded daikon in cold water for 5-10 minutes to get crunchy texture and get rid of bitter flavor.  Cut mizuna/arugula into 3” pieces.  Chiffonade shiso leaves (roll up tightly, then slice thinly). Combine all salad ingredients in a bowl and toss together.  Remove the seed from umeboshi and chop into small pieces.  Combine dressing ingredients in a small bowl and whisk together.  Serve chilled. Sprinkle katusobushi and inure if you like.  Pour on dressing when ready to serve.

Vegetarian Dumplings with Ginger and Cabbage

Recipe from:

For the filling:

1/2 head cabbage

3 carrots

1 small onion (or use a leek instead!)

3 cloves garlic

1 inch piece of peeled ginger (see note)

1/4 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons peanut oil

1 tablespoon tamari or soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon toasted sesame oil

For assembling and cooking the vegetarian dumplings:

1 package round dumpling wrappers

4 tablespoons peanut oil, divided

1 cup water, divided

For the dipping sauce:

1 tablespoon your favorite chili sauce or oil

2 teaspoons Chinese black vinegar or rice wine vinegar

1 teaspoon tamari or soy sauce

1 teaspoon toasted sesame oil

Cook the filling:

Combine cabbage, carrot, onion(or leeks), garlic and ginger in a food processor. Sprinkle in salt and white pepper. Process until ingredients are finely chopped. Heat 2 tablespoons peanut oil over medium heat in a large nonstick pan. Add the chopped vegetables and cook until vegetables are tender and any liquid has evaporated. Pour in tamari, rice vinegar and toasted sesame oil. Stir well to combine ingredients.Remove from heat and let cool to assemble dumplings.

Assemble the dumplings:

Keep the wrappers covered with a wet paper towel and remove one wrapper at a time. It's helpful to have a little dish of water (about 1/4 cup) on the side to help seal the wrappers. Spoon 1 to 2 tablespoons of filling into the center of a wrapper. Use your finger to wet the edges of the wrapper with water. Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling sealed. You can pinch the pleats together to ensure they stay closed.

Place on a parchment lined tray and cover with a wet paper towel. The parchment reduces sticking and the paper towel prevents them from drying out while you’re wrapping more dumplings. Repeat with remaining wrappers and filling.

Cook the dumplings:

Heat a nonstick pan over medium high heat. Add 2 tablespoons of peanut or sunflower oil. Place dumplings in the pan and let fry about 3 to 4 minutes. Pour a few tablespoons of water into the pan until the bottom is just covered, exact amount will depend on the size of your pan. Cover with lid and reduce heat to low. Let the dumplings steam for 4 to 5 minutes, until the water has evaporated. Remove cover, increase heat to medium, and let fry another 1 to 2 minutes until dumplings are golden and crisp. Repeat with remaining dumplings, frying in batches. Mix together dipping sauce ingredients and serve alongside dumplings

Sweet Potato Fries

Recipe from Ottolenghi Simple by Yotam Ottolenghi

About 2.5 lb Sweet Potato, peeled,sliced into 1/2” thick fries

-1 TB Sweet Smoke Paprika

-1/2 tsp cayenne

-3 Garlic cloves, crushed

-3 Tb Polenta

-7 TB Olive Oil

-Flaked Sea Salt

-1 TB Sumac

Preheat oven to 450 F.  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.  Once combines, tip the sweet potatoes and all the oil, onto two large parchment lined baking sheets and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.  Remove from the oven, sprinkle with the sumac and 1 tsp flaked salt, and serve at once.

Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame soy Sauce and Soba Noodles

Recipe from Vegan Richa Serves 2

For the Marinade:

-7 oz tofu pressed lightly and cubes

-1 TB Maple Syrup

-3 TB Tamari or Soy Sauce

-1 TB Sesam Oil

-1/2 tsp White Pepper

-1 TB Rice Vinegar

-1/2 tsp Garlic granule or Garlic Paste

-1/2 tsp Ginger Powder

For the Stir Fry:

-8 oz Soba Noodles

-1 tsp Coconut

-4 cloves Garlic, chopped

-1 cup Broccoli, small florets and thinly sliced stems

-1 large Bok choy 

-1/4 cup Water

-1/4 tsp Pepper Flakes

-2 TB Sesame Seeds

In shallow bowl, mix all ingredients in marinade, except tofu. Add cubed tofu and let sit for at least 15 minutes to a few hours. Prepare Soba noodles according to package instructions and keep aside.  Heat oil in large skillet at medium heat.  Add garlic and cook until golden.  Add broccoli florets, broccoli stem, bok choy and 1/4 cup water.  Cover and cook 2 to 3 minutes or until bright green.  Add Tofu along with the marinade and cook for a minute.  Add the noodles, pepper flakes and mix well. Cover and cook for 2 minutes or until heated through.  Sprinkle sesame seeds and serve hot.  

Turnip Salad with Yogurt, Herbs and Poppy Seeds

Recipe from Six Seasons by Joshua McFadden

-1 bunch Turnips, with their tops saved, and  trimmed to 1/4” of green stems left

-1 Lemon, halved

-1/2 tsp dried Chile Flakes

-Salt and freshly ground Black Pepper

-1/2 cup plain Yogurt (not Greek Yogurt)

-1 cup lightly packed mixes herbs: Mint, 

Parsley, Chives, cut in 2” lengths

-4 Scallions, trimmed - including 1/2” off the green tops, sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well-Extra Virgin Olive Oil

-1/4 cup Poppy Seeds

Slice turnips lengthwise as thin as you can.  If you have a mandoline, use it; otherwise make sure your knife is sharp and just go slowly.  Soak slices in ice water for 15-20 minutes, then drain well.  Rinse, dry, and rough chop the turnip greens (if they’re not in great shape, give them a quick saute in a small amount of olive oil).  Put turnips in a bowl and squeeze about half the lemon in.  Add Chile flakes, 1/2 tsp salt and many twists of black pepper and toss to blend.  Add the yogurt and toss again.  Taste and adjust the seasoning so they are quite bright.  Add the herbs, scallions, and 1/4 cup olive oil and toss again.  Taste and adjust the seasoning.  Scatter half the poppy seeds on bottom of platter or serving plates, top with turnip salad and finish with poppy seeds left.  Serve right away.  

Baked Spaghetti Squash Carbonara

Recipe from 

(on Slack by member Kristina P)

Makes 10 - 1 cup serving

I love Carbonara, so I am really looking forward to giving this one a try! 

-1 medium Spaghetti Squash -about 3 lbs

-8 oz Bacon -8 to 10 slices, diced

-1 small Yellow Onion, diced OR skip the -onion and use Leeks

-4 large Eggs

-1/2 cup Ricotta Cheese

-1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided

-1 tsp Salt

-1 tsp Back Pepper

Arrange a rack in the middle of the oven and heat to 350 F.  Cut the squash in half lengthwise with a sharp chef’s knife.  Scrape out the seeds and seed flesh with a spoon and discard.  Pour 1/2 cup water into a 9x13” baking dish and place the squash cut-side down in

the water.  Roast for 45 minutes or until tender.  Cook the bacon in a heavy skillet over medium heat until the edges crips.  Add the onions and cook until soft and beginning to brown, 5 to 6 minutes.  Remove from heat.  Whisk the eggs in a large bowl, then whisk in the ricotta.  Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.  When squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375 F.  Remove squash from the baking dish, wipe it dry, then coat it lightly with cooking spray.  Shred inside of the squash with a fork into spaghetti like strings and remove from outer shell.  It’s approximately 6 cups.  Mix squash strings into egg-and-onion mixture.  Spread in baking dish and top with remaining 1/4 cup cheese.  Bake until set and golden-brown on top, about 45 minutes.  Can be assembled in the baking dish up until the final bake and refrigerate overnight.

Confit Fennel

Recipe- Kathy Bechtel of Italiaoutdoors Food & Wine

2 bulbs fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Kosher salt and freshly ground pepper

Trim the stem end of the fennel, cut off any stalks and leaves (reserve the fronds for garnish) and pull away discard any damaged or tough outer layers of fennel bulb. Slice fennel lengthwise 1/4″. Remove the tough solid inner triangular core that is at the base of the bulb,

Lay slices in a shallow roasting pan. Gently smash the garlic cloves and add to fennel. Sprinkle with red pepper flakes and several strips of the lemon peel, being careful not to get the white pith with the peel. If you do get some pith, cut it away with a small pairing knife.

Cover the fennel with olive oil – the amount of oil may vary slightly depending on the size/amount of fennel. 

Sweet Potato Pie

This is one of my favorite pies, much like pumpkin, just a little different.  And our sweet potatoes make the best pie.  So if any of you have some extra you haven’t quite figured out what to do with - thinking of you all Tilles Family, make some pie.  Use your favorite pie/pastry dough, or go crust free and bake it without.

1 1/2 pounds Sweet Potato

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Bake sweet potato whole in skin until done.  Remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust or simply bake in a baking dish.  Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.

Butternut Squash and Leek Stuffing

Recipe from New Seasons Market’s website

I am thankful for an internet that has a recipe for every food combo that pops into my head.

16 cups cubed Bread

2 medium Leeks, thickly sliced and soaked in water and drained

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

4 cups roasted Butternut Squash

2 TB each, Salt and Black Pepper

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

Place cubed bread on baking trays to dry out for a few hours or overnight.  Heat 2 TB olive oil in a skillet over medium heat until hot.  Sauce leeks until softened, stirring occasionally.  Add white wine and cook until wine evaporates; remove from heat.  In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme.  Pour 1/2 of stock over bowl and mix to combine. Continue to add stock until desired consistency is reached. Preheat oven to 350 F.  Oil a 9x13 baking dish with the remaining 2 TB olive oil.  Add the stuffing to the prepared baking dish, top with shredded gruyere cheese, if using, and bake for 25 to 30 minutes, or until top is starting to brown.