This Weeks Box 8/17/2013


Here is the list
carrots
romaine lettuce
potatoes
bell peppers
summer squash
tomatoes
acorn squash
tangelos
lemon cucumbers
persian cucumbers
corn
limes
 
Jades Vegan Butternut Squash Alfredo Casserole!
2 med Roasted butternut squash
1 cup soaked cashews
1cup veggie broth (veggie bouillon)
1/4 tsp salt
1 tsp thyme
1 tsp rosemary
homemade bread crumbs (bread and c olive bread)

soak cashews for 2 hours
Roast the butternut squash 45 minutes at 400 degrees
puree the cashews with veggie broth until smooth (in food processor or good blender)
add the butternut to the cashew puree and blend until smooth
add in the salt, rosemary and thyme
cook pasta till al dente
mix pasta and puree together
top with homemade bread crumbs*
cook uncovered in oven at 350 for 30minutes.
serve with sautéed greens for a delicious meal
*to make homemade bread crumbs, make small cubes out of your old bread toss into pan and coat with olive oil and cook on medium heat for 7mins.

Down & Dirty: Winter Squash

 

Want to get recipes and learn a little more about the winter squashes coming your way this season? Check out this article in  Food52

Stacey Wrote:

Here’s another way I use up the CSA box, I love this one since everything is fresh and has so much flavor, there’s no need to cook anything just toss it all together and YUM!
 

Veggie and Garbanzo Salad
4 servings

 Ingredients:
1 can garbanzo beans (chickpeas) drained well

2 T balsamic vinegar

3 cups diced tomatoes or grape tomatoes cut in half

1/2 cup sliced green onion

1 large bell pepper (any color), diced

1 cup zucchini, chopped

1/2 cup finely chopped basil

salt and fresh ground black pepper to taste

3 T extra virgin olive oil

1 T fresh lemon juice

Instructions:

Put garbanzo beans in colander and rinse well, until all foam is gone. Pick over beans and remove any skins, then let drain about 5 minutes (or pat dry with a paper towel if you’re short on time). Put beans in plastic container with snap-on lid, add 2 T balsamic vinegar and turn over several times so all beans are coated with vinegar. Let marinate while you prepare other ingredients. 
Cut tomatoes into 1 inch pieces (or cut grape tomatoes in half). Slice green onions and dice bell pepper, zucchini and any other veggies into 1/2 inch pieces. Chop basil with chef’s knife or mini-chopper.
Drain the garbanzo beans, reserving the balsamic vinegar. Whisk the olive oil and lemon juice into the balsamic vinegar and season dressing with salt and fresh ground black pepper to taste. 
Put veggies and garbanzos into large bowl and stir to combine.  Toss with as much of the dressing mixture as you need to moisten the salad to your liking. Gently mix in basil, season to taste with salt and freshly ground black pepper, put in serving bowl and serve immediately.
Adapted from: http://www.kalynskitchen.com/2006/07/tomato-and-garbanzo-salad.html

Feel free to sub or add in any other veggies you want. I think this would be great with some of those lemon cucumbers and a few carrots.

Stacey also wrote:

Here is a recipe for the tomato jam. I made a new batch this weekend with the tomatoes we picked up on Saturday, I had to use my giant roasting pan and two burners to cook it all down for canning. My kitchen smelled amazing for the whole day!

I adapted the recipe a bit from the original which can be found at
http://www.chow.com/recipes/28169-tomato-jam

INGREDIENTS

 
2 pounds tomatoes, cored and cut into medium dice
1 cup small-dice yellow onion (about 1/2 medium onion)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cider vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (3-inch) cinnamon stick

INSTRUCTIONS

 
Place all ingredients in a medium saucepan and stir to combine. Bring to a boil over medium-high heat, about 5 minutes.
Reduce heat to low and simmer so that just the center of the mixture is bubbling. Cook, stirring occasionally, until the mixture has thickened (when you scrape the bottom of the pan with a spoon, the line should hold and not run back into itself), about 2 1/2 hours.
Remove from heat and season with additional pepper as desired. Let cool completely and refrigerate in a container with a tight fitting lid for up to 5 days or process for canning with a 15 minute processing time.

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