This week’s bounty: Bicolor sweet corn, Italian eggplant, purple bell peppers, red beets, sweet onions, Thumbelina carrots, and Yukon gold potatoes. The recipes outlined below can be found on my Pinterest site; select the board entitled CSA_Recipes_2017.
I'm heading to the beach for a family vacation this week. My family tends to snack throughout the day and not eat three square meals when we are at the beach. Everyone fends for themselves. I am only going to make one main dish for a nice dinner and make lots of little small things that can be used for sandwiches and hors d'oeuvres.
The main dish will be Burrito Stuffed Peppers with Cashew Sauce from Wallflower Kitchen. I'm not a huge bell pepper fan. Usually, I just chop them up and mix them with corn, tomatoes, red onion, good olive oil, and salt/pepper for a cold salad. I have to tell you that it was the cashew sauce that grabbed my eye. I will use one of the ears of corn for this and substitute black lentils since I have some leftover black lentils in the freezer that I cooked in bulk from dried lentils a while ago. I prefer to use dried beans over canned beans because I think the quality is better and they are lower in sodium. With the leftover corn, I will just blanch it and either eat it off the cob, or mix it with tomatoes, red onion, avocado, cilantro, olive oil, lime, salt and pepper.
The eggplant and potatoes will be roasted. Nothing fancy. Just douse with olive oil, salt, and pepper and roast at 400 degrees turning approximately every 15 minutes until the eggplant is soft and you can easily insert a toothpick into the potatoes. I like to make sandwiches with eggplant, tomato, mozzarella and pesto, or fried egg sandwiches with eggplant and tomato.
I am going to use the red beets to make Honey Walnut Red Beet Hummus from Simple Seasonal. I recommend that you taste the hummus before you add the honey since the beets alone will add some sweetness; adjust how much honey you add to your taste. You can use this as a sandwich bread, on crostini with goat cheese, or just as a dip. This recipe only requires one cup of beets. You will have many beets leftover. The recipe has a link to how to cook beets that is very good. I recommend that you cook the whole amount of beets you received in your share this way. Whatever beets are not used for the hummus can be put in a salad or served cold on top of crostini with goat cheese.
As for the sweet onions, in keeping with the hors d'oeuvres theme, I'm looking forward to making Island Mile's Sri Lankan Seeni Sambol (spicy caramelized onion relish). This recipes calls for an uncommon ingredient in United States: pandan leaves. I found them in the freezer section at the Asian Market on 6th and Walnut in Philadelphia. If you are not from Philadelphia, check your nearest Asian Market.
I'm pretty boring when it comes to carrots since my husband, Mike, usually eats all of them, but he's been falling behind lately. I will make another batch of Maggie's Carrot Top Pesto from EatBoutique. I have been putting the pesto on so many things lately: grilled fish, pasta, crostini. This week, I'm going to use Thai basil that I found at the Asian market when I was looking for pandan leaves. As for the carrot roots, I'm hoping Mike picks up the pace. If not, they will go great as crudites for the red beet hummus above.