July 11, 2009 - Week 2

This week's CSA box from La Milpa Organica Farm contained the following items:

Broccoli
Onions
Tomatoes
Big bag of cooking greens
Big bag of salad greens
Zucchini
Cucumber
Carrots

************************** The Recipes **************************

Zucchini Bread:

3/4 c. whole-wheat flour
3/4 c. unbleached all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 eggs
1/2 c. brown sugar
1/3 c. vegetable oil
1 1/2 c. grated zucchini
1 tsp. vanilla
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Combine all dry ingredients in a medium-sized bowl and mix well. In a large mixing bowl, beat the eggs with the sugar until foamy. Add oil, zucchini, and vanilla and beat to combine.
Stir dry ingredients into wet ingredients and stir until combined. Batter will be thick and a little lumpy. Stir in walnuts and combine.
Pour into greased loaf pan and bake for 45-60 minutes, or until toothpick comes out clean.
(Optional, mix grated zucchini with grated carrots).

Sauted vegetables over Rice:

Cook a few cups of brown rice.
In a medium saucepan, heat 3T olive oil (sprinkle red pepper flakes in oil if desired). Saute 1 diced onion and 4 garlic cloves. Season with salt and pepper. Add 1 bell pepper, chopped. Cook until tender. Add 2 large handfuls of cooking greens, cover for 1 minute. Remove lid and stir. If anything sticks, add a small amount of water. Cook until all the vegetables are cooked. Serve over the brown rice and drizzle with organic tamari.

Summer Squash Pasta:

Cook a pound of organic, whole-wheat penne pasta.
In a large saucepan, heat 3T olive oil (sprinkle red pepper flakes in oil if desired). Saute 1 diced onion and 4 garlic cloves. Season with salt and pepper. Cook for 3 minutes. Add 2 cups (approximate) of squash (use a mixture of varieties and slice horizontally) and 1 cup of shitake mushrooms (sliced). Season with salt and add some Herbs de Provence. Cook until vegetables are tender. Add 1 15 oz. can of organic diced tomatoes and 1 15 oz. can of tomato sauce. Season to taste and continue cooking on low heat (simmering). Add 1 can of white kidney beans and add pasta when done cooking (retain some of the pasta cooking liquid). Add pasta cooking liquid if sauce is too thick. Serve with grated parmesean cheese.

Roasted Broccoli and Asiago:

1 large head of broccoli
2 ounces Asiago cheese
2 Tablespoons olive oil
salt/pepper to taste

Preheat the oven to 400 degrees. Cut the main stems off the broccoli leaving about 2 inches. Cut each “crown” into quarters lengthwise. Toss the broccoli with the olive oil in a large bowl. Seaon with salt/pepper. Spread it out on a baking sheet. Roast for about 20 minutes until it is just beginning to brown. Meanwhile, grate the Asiago cheese in the bowl used to toss the broccoli. Toss the roasted, hot broccoli with the Asiago.

Vegetable Fried Rice:

2 T Peanut Oil (or Olive Oil)
red pepper flakes (optional)
1 onion, diced
2 garlic cloved, diced
1 large carrot, diced
1 red pepper, diced
2 organic eggs
1 large broccoli stalk, cut into florets
2 c. cooked brown rice
1/4 c. water
1 T toasted seasame oil
3 T tamari

Heat oil in saucepan. Add red pepper flakes to oil if using. Add onion, garlic, carrots, and red pepper and saute for 2-3 minutes. Beat eggs in a bowl and add to vegetables stirring together to scramble eggs. Add broccoli, rice, water, oil, and tamari. Cover and steam for 5-7 minutes. Serve.