Recipes

A Simple (but delicious!) tomato sauce

From CSA member Camie Hoan

When we got the bag of tomatoes during tomato season... I was very overwhelmed. A colleague overheard my convo about CSA tomato overload, and she gave me the idea of throwing it in the oven, so here is my version from her inspo! I will apologize in advance for my lack of precision on... anything!

ingredient:

1x bag-o-tomatoes (approx 2 large, 4 medium, any smalls!) I basically used the whole brown bag from CSA 3 small onions - from CSA
4 large segments (half clove) of garlic - from CSA
handful of basil - was not from CSA but could be...

olive oil- 3 glugs- hahah idk- like 1/2 cup
salt (hmm like maybe 3/4 tbsp... idk i eye these things)
sugar (hmm like maybe 1/2 tbsp... idk)
parm- for after
bag of pasta//carb of some sort//whatever edible shovel of choice is ok too

what you'll also need:

large bowl
sheet pan/ baking pan

Directions

Wash the tomatoes and basil (get your kids to help!)
Preheat oven to 380F degrees
Rough chop the tomatoes, onions, basil and garlic (I rough minced but you can also just throw in large smashed pieces) and put all in a large mixing bowl, glug in some olive oil and throw in the salt and sugar. Give it a mix so everything is coated and gleaming. Be generous with the olive oil, it should look like it just had an all day spa glow up

Place contents in the pan, spread evenly. Place in oven.

Cook pasta of choice. I went basic here with penne (its the end of the week and groceries are sparse) but I'm really curious about Cascatelli (anyone?)

Do the first stir of the tomatoes, lets say 10 minutes in, then every 5 minutes x2 there after. Then it should look something like the final photo, if not, keep cooking until it does.
Put the tomato sludge into drained pasta, mix and voila a meal is made.
You can also put this on bread or any edible shovel of choice instead of a carb. This is also great to make and save for the rest of week, should be good in fridge for 5 days in a closed container.

Ok, it's obv that i'm not a writer or a PROPER cook but I am a mom and these are delicious things your kids will eat! Good luck and godspeed.

Apricot Fruitsicles

Yield: Approx. 8 pops | Prep time: 5 mins | Freeze time: 2 hours

INGREDIENTS

2 1/2 cups washed, de-seeded apricots 8oz yoghurt
1/4 cup sugar or honey (optional)

DIRECTIONS

  1. Put all ingredients in a blender.

  2. Blend until apricots are pureed (approx. 2 minutes).

  3. Poor pureed mixture into popsicle molds (or ice cube trays if you don’t have molds).

  4. Freeze until firm (at least 2 hours).

  5. Enjoy!

Pear-Apple Chutney

This chutney is wonderful spread onto a thick slice of bread for breakfast on a cold morning, made with apple cider, pears, and apples from the CSA!

Pear-Apple Chutney

** From Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Restaurant

"Chutneys add spark to simple dishes such as rice and lentils. This is one of our favorites. It has a nice fresh ginger flavor but is not overly hot or spicy. It can keep well for up to three weeks in the fridge, tightly covered in a container with minimum air."

Yield: 4 cups
Cooking time: l hour

Ingredients

  • 1 star anise (optional)

  • 4 cloves

  • 2 sticks cinnamon

  • 1 bay leaf

  • 3 cardamon pods

  • 1 piece of cheesecloth

  • 1 tablespoon olive oil

  • 1 tablespoon peeled and minced ginger

  • 1 cup diced onions

  • 2 cups apple cider

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • 1⁄2 cup currants

  • 3 cups peeled and diced apples

  • 3 cups peeled and diced pears

Directions

  • Place the star anise, cloves, cinnamon, bay leaf, and cardamon pods in cheesecloth and tie with kitchen twine to form a neat bundle. This is known as a sachet.

  • Place the olive oil in a heavy 3-quart saucepan over medium heat. Saute the ginger and onions with a pinch of salt for 8 minutes or untiI softened.

  • Add the spice sachet, apple cider, apple cider vinegar, maple syrup, currants, apples, and pears. Bring to a boil, lower the flame, and simmer uncovered for 1 to l1⁄2 hours or until thick-ened. Remove and discard the spice sachet. Allow chutney to cool before serving.

White Bean/Kale/Sausage Stew Non-recipe Recipe

From CSA member Ellice Lee

Feel like cooking with some CSA greens and what's in your pantry & fridge? This is a non-recipe recipe that will make a quick & easy meal.

Ingredients (Serves 4 to 6)

  • Handful of CSA greens (kale, dandelion greens, rainbow chard)

  • 1 can of white beans (Great Norther or Cannellini), drained, rinsed

  • 2–3 Sweet Italian Sausages (removed from their casings)

  • Crushed red pepper flakes (I used Korean Gochugaru—spicy!)

  • Olive oil

  • Salt & pepper to taste

Directions

Remove sausages from their casings and break up into a nonstick skillet with a splash of olive oil over medium- high heat. When sausage is close to being fully cooked (or buy fully cooked sausage and sauté), add beans and combine till warm. Throw in a big handful of chopped greens until lightly wilted. Top with another splash of olive oil and crushed red pepper flakes. Add salt & pepper to taste and you're done! Serve with your starch of choice (I prefer brown rice).

This recipe has been adapted from Bon Appetit

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