Check out these posts by one of our members and see how she uses her veggies from the CSA.
Chinese Tomato Egg Stir-Fry
Don't know what to do with all those tomatoes? Try out this tasty tomato egg stir-fry. I like making this for a quick lunch when I'm working from home, but it makes for a good meal any time of the day.
Chinese Tomato Egg Stir-Fry from Woks of Life
Time: 10 minutes
Yield: 2 servings
Ingredients:
4 small to medium tomatoes (about 500 g, 1 pound)
1 scallion
4 eggs
3/4 tsp salt (divided, or to taste)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil (divided)
2 tsp sugar1
/4-1/2 cup water
Instructions:
Start by cutting tomatoes into small wedges and finely chop the scallion.
Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Shakshuka
Our CSA provides the perfect veggies for shakshuka: a middle eastern dish that makes for a great brunch or dinner. Though it calls for canned tomatoes, it tastes even better with fresh ones (just chop them up and add to the pan as instructed).
Shakshuka with Feta by Melissa Clark, New York Times
Time: 50 minutes
Yield: 4-6 servings
Ingredients:
3tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1-2 bell peppers, seeded and thinly sliced3garlic cloves, thinly sliced
1teaspoon ground cumin
1teaspoon sweet paprika⅛teaspoon ground cayenne, or to taste
1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped
¾teaspoon kosher salt, plus more as needed
¼teaspoon black pepper, plus more as needed
5ounces feta, crumbled (about 1¼ cups) - optional
4-6large eggs
Chopped cilantro or parsley, for serving
Instructions:
Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Good with a fresh piece of bread or pita!
Shakshuka
Makes one cast iron skillet
Tiffany’s recipe is an amalgamation of multiple recipes and personal preference, but here is an NYT version of the dish:
Ingredients
5 roma or plum tomatoes, rough chopped
4 garlic cloves, rough chopped
1 onion, rough chopped
5 eggs (or more - however many you can fit)
Olive oil
Fresh cilantro
Salt & pepper
1 tsp smoked paprika
1 tsp harissa (can sub with chipotle powder + chili powder + cumin + coriander + dried parsley + cayenne + sriracha)
Feta cheese (optional)
Note: Being careful not to overload the pan, feel free to add in any fresh veggies you'd like, such as bell pepper, poblano pepper, zucchini, or summer squash.
Directions
1. Add generous amount of olive oil to pan and set heat to medium high
2. Add onion and garlic, then lower the heat to medium-low. Add some salt and black pepper. Don’t burn.
3. Once onions are translucent, add teaspoon smoked paprika and mix in for a few minutes until fragrant
4. Stir in tomatoes, and add a dash more salt and pepper
5. Cover for 10-15 min to cook down. Stir occasionally to break up the tomatoes and keep from sticking to the pan
6. Once the tomatoes are cooked down, add in harissa or spice mixture and mix everything well. Taste and adjust spices as needed. Add in feta, if preferred.
7. Making small pockets in the mixture, crack eggs directly in. Try to evenly distribute throughout the pan
8. Cover pan and poach the eggs until whites are cooked but the yolks are still runny
9. Garnish with fresh cilantro. To serve, scoop out an egg per serving. Serve with tahini and crusty bread or flatbread.
Fagioli del Papa and Vegetable Sauté
Original recipe from Anna Stable
Serves 2 as a main course
Ingredients
E.V.O.O.2 cups cooked Christmas beans (about 1 cup uncooked beans)
3 shallots thinly sliced
1-2 garlic cloves finely chopped
1 large zucchini, sliced
1 yellow or orange bell pepper, seeded and sliced
2 tomatoes, cut into sections lengthwise
¼ cup Italian parsley, chopped
Salt and pepper
If starting with uncooked beans, soak beans overnight. The next day, add to a pot with water, making sure the beans are covered by about 2 inches of water. Add generous salt, olive oil, a couple bay leaves, half an onion, and a couple cloves of garlic. Bring to a boil for about a minute, then lower heat to a minimal simmer. Cook uncovered until the beans are cooked through. Cooking time will vary depending on the freshness of the beans.
Directions
1. Heat 3-4 tablespoon olive oil in a large pan, and add the shallots and garlic.
2. Sauté for 2-3 minutes; add the zucchini and peppers, continue cooking another minute
3. Add the cooked beans and cook an additional 2-3 minutes.
4. Toss in the tomatoes, and allow to soften slightly, about 1 minute.
5. Season with salt and pepper, and toss in the chopped parsley. Plate and garnish with extra fresh parsley and drizzle with some extra virgin oil and balsamic reduction
