In the crate:
1 cantaloupe
pint of blueberries
small peaches
Swiss chard
2 bell peppers
tomatoes
cucumbers
zucchini
yellow squash
onions
green beans
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I cut up the cantaloupe, and added some chopped watermelon and a chopped cucumber.
I tossed it all with lime juice, salt, and pepper for a fresh summer salad.
I blended the leftovers with yogurt to make smoothies.
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Tex-Mex Stuffed Bell Peppers/Squash
I used the bell peppers, a large zucchini, and the globe zucchini from week 6 to make a hearty meal.
I cut the tops off of the peppers, and discarded them as well as the seeds. I cut the squash in half and scooped out the insides with a spoon, reserving them and leaving a sturdy border.
In a skillet, I cooked the squash flesh with a chopped bell pepper, scallions, and garlic.
Next, I added tomato paste, chili powder, and cumin.
Then I added ground beef.
After browning the beef, I stirred in corn and some Parmesan.
I filled the vegetables with the meat mixture, sprinkled them with more cheese, then baked them.
Lastly, I topped them with scallion greens before serving.
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Mediterranean Vegetable Panini
I decided to use one of the yellow squash and one of the zucchini to make a hot pressed sandwich – or panini. I bought an eggplant to give the sandwich more variety.
I sliced the vegetables thinly (but not TOO thinly, about 1/4 inch) lengthwise and grilled them with olive oil on my panini press.
I hollowed out a loaf of ciabatta so that the vegetables would fit inside.
Then I made a spread from mayonnaise and pesto, and spread the ciabatta with it.
I filled the bread with slices of fresh mozzarella and drizzled it with balsamic vinegar and olive oil, layering the grilled vegetables on top.
I pressed the two halves of the sandwich together, then pressed/grilled it on my panini grill for a few minutes. This would be the perfect picnic sandwich.
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I used the chard from this week and last week to make the creamed chard pasta from week 3.
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Peach Melba Mini Tarts
I used the peaches to make these summery mini tarts with sweet, fresh peaches and tangy raspberries, paired with a buttery cornmeal crust.
Begin the crust by combining flour, cornmeal, sugar, and salt.
Add cubes of cold butter and cut with a pastry tool until clumps are the size of peas.
Then add in and egg yolk and some vanilla extract and stir to combine thoroughly.
Press the crust into the bottom and up the sides of 4 mini spring form pans.
The peaches from the CSA, washed.
Cut the peaches into 8ths.
Toss with sugar and raspberries.
Place the filling into the pans and bake.
Allow to cool before removing from the pans.
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Tex-Mex Stuffed Bell Peppers/Squash
adapted from Martha Stewart
Serves 4-6
4 vegetables – any combination of yellow squash, zucchini, and bell pepper
2 tbsp olive oil
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
2 tbsp tomato paste
1/2 tsp mild chili powder
1/2 tsp cumin
1/2 lb ground beef chuck
1 cup frozen corn kernels, thawed
1/4 cup plus 2 tbsp grated Parmesan cheese
Heat oven to 400 degrees F, with rack set in the top third. Remove tops and seeds from bell peppers, if using, discard. Halve each squash lengthwise. Slice a sliver from the rounded part of each half so that it sits flat. Scoop out halves with a small spoon, leaving a 1/4-inch border. Roughly chop flesh and reserve. Place squash halves and bell peppers, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste, chili powder, and cumin. Cook, stirring, until fragrant, 1 minute. Add beef and cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
Dividing evenly, spoon mixture into bell peppers and squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Mediterranean Vegetable Panini
Serves 4-6
1 small eggplant, cut lengthwise into 1/4 inch slices
1 small zucchini, cut lengthwise into 1/4 inch slices
1 small yellow squash, cut lengthwise into 1/4 inch slices
1 large loaf ciabatta bread, halved
1/2 cup mayonnaise
1/2 cup prepared pesto
2 roasted red peppers (from the jar), sliced
1 oz pkg fresh mozzarella, sliced
Balsamic vinegar
Heat a grill, grill pan, or panini grill to med-hi. Brush eggplant, zucchini, and squash with olive oil and grill, 3-4 min per side, or until charred and softened. Transfer to a plate.
Hollow out the insides of the ciabatta bread (use the removed bread to make a mini bread pudding, or form bread crumbs and freeze). Combine the mayonnaise and pesto. Spread both halves of the bread with the pesto spread. Line with slices of mozzarella, drizzle with balsamic vinegar and olive oil. Layer the eggplant, zucchini, squash, and roasted pepper on top; season with salt and pepper. Press top and bottom halves together (can be wrapped in plastic wrap and refrigerated until ready to grill).
Grill on a panini grill, or on a grill pan with another pan on top to press. Slice into individual servings.
Peach Melba Mini Tarts
adapted from Martha Stewart
serves 4
*note – Can use 2 8-inch pans instead, or 1 10-inch
For the crust:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
6 tbsp sugar
1/2 tsp salt
14 tbsp unsalted butter, cut into small pieces
2 large egg yolks
1 tsp vanilla extract
For the filling:
6 ripe peaches, pitted and sliced into 1/2 inch wedges
1 1/2 cups raspberries (can also use blueberries, blackberries, or combination)
1/2 cup plus 2 tbsp sugar
Preheat oven to 400 degrees F. Whisk together flour, cornmeal, sugar, and salt. Cut the butter into the flour using a pastry cutter or two knives until pieces are no bigger than peas. Mix in the egg yolks and vanilla. *note – You can also process all ingredients together in a food processor* Press the dough evenly into the bottoms and up the sides of 4 4-inch springform pans. Set the pans onto a rimmed baking sheet and bake until golden and slightly puffy, 15 minutes. Gently press to flatten the bottom of the crusts. Reduce oven to 350 degrees F.
In a bowl, combine the peaches, berries, and sugar. Arrange the fruit in the crusts. Bake until the peaches are juicy and tender, 30-35 minutes. Transfer to a wire rack to cool slightly. Serve warm or room temperature.