Hello members, welcome to week 22! You made it! Give yourself a pat on the back for cooking your way through an entire CSA share. Beth and I picked recipes with an indulgent, yet healthy twist to celebrate what a bountiful, delicious season it has been. We tip our hats to all the farmworkers who grew, harvested, and delivered the produce, and to the members for checking the blog each week. Consider signing up for Winter CSA, you’ll miss fresh greens before you know it!
We doubled the recipe from the original website. You can double it again for a family of 4. The batter will also work for pancakes if you don’t have a waffle iron.
- 1/2 cup almond flour
- 1 tsp cinnamon (more or less to taste)
- 1/2 tsp baking powder
- 1 cup kabocha squash, peeled, cooked, and mashed (or other winter squash)
- 4 large egg whites
- 4 Tbsp milk
- sweetener, optional
- Vigorously blend all ingredients in a bowl by hand, or mixer, or blender.
- Heat waffle iron and follow directions for pouring waffles.
- Serve warm and enjoy!
- 5 slices of bacon
- 5 medium russet potatoes (or potatoes you have on hand)
- 2 Tbsp olive oil, divided
- 1 Tbsp butter
- 5 ounces of kale
- 3/4 cup almonds or pine nuts
- 1 handful of basil leaves or other fresh herbs
- 1 cup cooked chickpeas
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
- 2-3 cloves garlic
- 1/2 tsp salt
- 1 cup of any kind of shredded cheese
- Bacon: fry bacon until crispy. Transfer to a paper towel-lined plate. When cool enough to handle, crumble into small pieces and set aside.
- Potatoes: Preheat the oven to 400 degrees F. Wash and dry the potatoes. Rub or brush them with 1 Tbsp of olive oil. Place on a large baking sheet and bake for 40 minutes. When cool enough, slice potatoes in half, scoop most of the insides out (save for another recipe, like mashed potatoes) but leave a little bit attached to the skins to hold their shape. Melt the butter and combine with the remaining 1 Tbsp olive oil. Rub or brush the inside and outside of the potato skins with the butter/oil and bake for 10 more minutes, insides up, until crispy.
- Kale: In a food processor, pulse the kale, nuts, chickpeas, herbs, olive oil, parmesan, garlic, and salt until smooth.
- Assembly: Fill each of the skins with the kale mixture. Top with bacon and shredded cheese. Bake 10 more minutes or until cheese is melty. Sprinkle with extra herbs or bacon before serving if desired.
- 2 bananas
- 3 Tbsp almond butter or peanut butter
- 1/2 cup applesauce
- 2 cups oats
- 1 tsp vanilla extract
- 1/2 cup grated carrots
- 1/3 cup dried cranberries (or your favorite dried fruit)
- 1/3 cup mini chocolate chips (optional)
- 1 Tbsp chia seeds (optional)
- Preheat oven to 350 degrees F. Mash the bananas in a mixing bowl.
- Stir in the nut butter and then applesauce.
- Add the remaining ingredient then stir to combine.
- Place spoonfuls of dough onto baking sheet and flatten slightly with the back of a spatula. Bake 10-14 minutes until nice and firm.
1 1/2 cups butternut squash, peeled and cut into small cubes
2 tablespoons olive oil
1 teaspoon brown sugar
pinch of salt and pepper
1 cup brussels sprouts, sliced thin (into shreds)
2 cloves garlic, minced or grated
1 tablespoon fresh thyme, chopped
2 teaspoons chili powder
1/4 teaspoon cayenne pepper (or more to your taste)
1/4 teaspoon crushed red pepper
1/2 cup dried cranberries
8 ounces fontina cheese, shredded (may sub another white cheese, but fontina is so good!)
8 ounces brie, sliced
1 bag tortilla chips
4 ounces gorgonzola or blue cheese, crumbled (for topping)
- Cranberry sauce/syrup: 1 cup pure cranberry juice, 1 Tbsp brown sugar
- Heat a large skillet over medium high heat, add the olive oil. Add butternut squash, sprinkle with 1 tsp brown sugar and salt and pepper. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until squash is fork tender. Add brussels sprouts, garlic, thyme, chili powder, cayenne, crushed red pepper. Continue to cook another 10 minutes, stirring frequently until the squash and the sprouts are beginning to caramelize all over. Once caramelized, remove from heat and stir in dried cranberries. Slide the mixture onto a plate.
- Preheat oven to 400 degrees F.
- In the same skillet you cooked the veggies in, add 1/3 of the chips and 1/3 of the cheese (a little brie, a little fontina) and 1/3 of the veggie mixture. Repeat this 2 more times until all of the cheese and veggie mixture have been used.
- Place the skillet in the onion and bake 7-10 minutes or until cheese is melted. Remove from the oven and sprinkle with gorgonzola cheese. Drizzle with cranberry syrup and serve.
- To make the cranberry sauce/syrup place the cranberry juice and 1 Tbsp brown sugar in a small sauce pot. Bring the mixture to a boil and cook 5-8 minutes until mixture is reduced and syrupy. Serve with the nachos.
Try this recipe with roasted winter squash cubes if you are out of sweet potatoes. Or visit Groundswell at the farmer’s market to stock up on sweet potatoes. (I also highly recommend the Red Norland potatoes from Green Wagon. Chad the owner used to work for Groundswell.)
- 4 large sweet potatoes, peeled and cut into 1 inch cubes
- 1 Tbsp olive oil
- salt and pepper to taste
- 1 cup pomegranate arils
- 1/2 cup pepitas
- 1/2 cup feta cheese
For the dressing:
- 2 Tbsp pomegranate juice
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- 2 Tbsp olive oil
- salt and pepper to taste
- Preheat oven to 400 degrees F. Place sweet potatoes on large baking sheet. Drizzle with olive oil and toss until potatoes are well coated. Season with salt and pepper to taste. Roast for 20-30 minutes, stirring occasionally, or until potatoes are tender. Remove from oven.
- Place sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
- In a small bowl, whisk dressing ingredients together, drizzle over sweet potato mixture. Toss gently and serve.