Need to use your CARROTS and CILANTRO?
Try one of our member’s favorite carrot recipe from eSerious Eats.
Kenji Lopez-Alt did piece on serious eats about the best way to roast carrots and recommends par-cooking them in salted water until barely tender, and then roasting them (at 375 for ~40 minutes) - I've found this is a great way to get super tender, flavorful carrots, whatever you're planning to do, but can definitely recommend his suggestion to toss them in harissa and oil before roasting, and then dress with creme fraiche and cilantro (or yogurt!):
Ingredients
2 pounds (900g) medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments
Kosher salt
1/4 cup (60ml) crème fraîche
2 tablespoons (30ml) harissa paste (see notes)
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 cup (60ml) extra-virgin olive oil
2 tablespoons finely chopped fresh cilantro leaves
Directions
Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside. Season crème fraîche with salt to taste and refrigerate until ready to use.Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.Spread crème fraîche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.
Herby Potato Salad
Another way to use all the potatoes and chilies!
Herby Potato Salad using ingredients from the CSA
For those looking for a tangy, herby alternative to a mayo-based potato salad, this might be your jam. This potato side is nice slightly warm, at room temperature, or cold right out of the fridge.
Ingredients
CSA potatoes
Herb Sauce (all to taste): Any tender herbs you have on hand (parsley, cilantro, dill)
Red wine vinegar
Olive oil
A squeeze of lemon juice
Red chili
Salt and pepper
1 tbs Dijon mustard
Recipe:
In a large pot, cover your (gorgeous) CSA potatoes with water, season with salt, and bring to a boil over high heat.
Reduce heat to medium and cook potatoes until you can easily pierce them with a fork (about 25 minutes).
Remove potatoes from the pot, and transfer them to a large bowl to cool.
While potatoes cook, prep your green sauce. This herby, chimichurri-like green sauce can basically be a mix of whatever you have on hand. In a blender, I usually whir up parsley and cilantro, a splash of red wine vinegar, 2ish tbs of olive oil, a squeeze of lemon juice, s&p, and either red pepper flakes or a fresh chili. Sometimes I add fresh garlic, or any other fancy vinegar I might have on hand — it’s up to you!
When potatoes are cool enough to touch, break them into smaller pieces with a wooden spoon. Add dijon mustard and a few dollops of your herb sauce to the bowl of potatoes, and mix. Sprinkle with a handful of fresh herbs and freshly ground pepper.
Tortilla española
To use all your potatoes, consider making tortilla española!
This very simple recipe is a favorite in Spain. Serve it with a crusty bread and a salad or any side dish of your choosing!
Photo credit: Smitten Kitchen
Ingredients
1 1/4 to 1 1/2 pounds potatoes, peeled
1 small onion1 cup olive oil6 extra-large or 7 large eggs
Salt and pepper
Recipe
Slice potatoes and onions very thin, either by hand or with a mandoline
Heat oil in a skillet until it is very hot (about 3 minutes); add potatoes and onions and cook over medium-low for about 15 minutes or until potatoes are tender, but not falling apart
Drain potatoes and onions in a colander, saving the oil in a bowl underneath.
Season with salt and pepperBeat eggs in a separate bowl; add a few pinches of salt and pepper.
Add the potatoes and onions to the eggs. If you have 10 minutes, let the mixture soak.
Add 2 tablespoons of the oil back to the skillet over medium-high.
Pour the egg/potato/onion mixture into the pan and reduce heat to medium-low.
Mix everything around for a minute or so and then let the tortilla cook until the bottom is golden and the top is wet, but not runny
Now it's time to flip! Take a dinner plate or a cutting board, put it on top of the skillet, and invert. Using a spatula, gently nudge the tortilla back into the pan with the previously cooked side up.Cook the tortilla for another 3 minutes. Remove from the skillet and serve!
Full recipe from Smitten Kitchen: https://smittenkitchen.com/2007/09/tortilla-de-patatas
Elote Corn
Prepares 4 ears of corn
Original recipe from Cookie and Kate
Ingredients
4 ears of grilled corn on the cob
¼ cup mayonnaise
1 ½ tsp lime juice
½ tsp chili powder, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra heat)
¼ tsp kosher salt or a pinch of fine salt
2 oz (about ½ cup) finely grated Cotija cheese
2 tbsp finely chopped cilantro
Directions
1. While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
2. When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
3. Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.
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.
