CSA Week Six Recipes

CSA Week Six Recipes

I cannot believe that the time for tomatoes has finally arrived! I feel like I have been talking about it since April. Each time I head out to the field, I end walking back to the farmhouse with baskets full of plump Washington Cherry tomatoes. I am waiting patiently for the other varieties to color up so that we can send them out to our customers and fill our own bellies with their deliciousness. 

This week has lots of easy to throw together recipes - something I have been craving as we spend most of our days working outside. My favorite of these three is the Apple Galette especially; so much easier to make than a pie! you just spread the filling in a rolled out crust, fold over the sides, and bake. Easy!

Roasted Chicken and Tomato Cucumber Salad Bowl

For the Bowl

  • 1 lb roasted chicken, chopped into chunks
  • 1 1/2 cups cucumber, chopped (I like to use the minis!)
  • 1 1/2 cups cherry tomatoes, halved
  • 1/3 cup fresh herbs of your choice 
  • 3 tbsp fresh mint
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • black pepper to taste
  • 2 cups cooked quinoa (or rice, couscous, barley, etc)

For the Dressing

  • 1/4 cup tahini paste 
  • 3 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp thyme
  • 2 tbsp lemon juice
  • 1 tbsp rosemary
  • 2 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • pinch of salt
  1. Add all of the ingredients for the dressing into a food processor or blender and pulse until smooth. This can be stored in a container with an airtight seal for up to one week.
  2. Mix all of the ingredients from the bowl list except for the quinoa in a large bowl and cover with 1/4 cup dressing. Toss to combine and coat lightly.
  3. Top over warm quinoa and serve. Drizzle with any extra dressing if desired. 

Mushroom and Swiss Chard Quesadilla (vegan option)

The nice part about making quesadillas is that they are very versatile! I like this option of using Swiss chard greens in a different way, other than just in a smoothie, pesto, or salad. Really you can treat them like spinach in many situations. If you want to add meat to this recipe, you can! Just toss it in pre-cooked around Step 3 so it can be seasoned. I gave you the option with cheese or without. I really enjoy a quesadilla with avocado instead! You could fry these in a pan if preferred, but baking makes the entire process much faster and easier in my opinion.

  • 1/4 cup olive oil
  • 2 small onions, diced
  • 1 lb mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1 bunch Swiss chard, stems removed and greens sliced into 1 inch strips
  • 2 avocados, mashed OR 8 oz shredded Monterey Jack
  • 2 tbsp fresh cilantro
  • 4 10-inch flour tortillas
  1. Preheat your oven to 450. Line a baking sheet with foil and brush with about 1 tablespoon of olive oil. 
  2. Heat another 2 tbsp olive oil in a skillet over medium heat. Add the onion and mushrooms and season with salt and pepper to taste. Cook until the mushrooms have browned and are releasing liquid, about 5-7 minutes.
  3. Add the garlic, coriander, cumin, and red pepper flakes. Add the Swiss chard leaves and cook until wilted, about 1-2 minutes.
  4. Lay out the tortillas on a working surface. Spread the mashed avocado or cheese over half of each tortilla. Place 1/4 of the vegetable mixture over the avocado or cheese.
  5. Fold over the tortillas and press down to compact. Arrange the halved tortillas in a single layer on the baking sheet. Brush the tops with olive oil.
  6. Bake until the tortillas brown, about 10 minutes. Flip and bake another 5-7 minutes.
  7. Slice and serve!

Caramel Apple Galette

  • Pie Crust
  • 2-3 apples (Early Gold), peeled and sliced into 1/4 inch slices (about 3 cups worth)
  • 1/4 cup packed brown sugar
  • 1 1/2 tbsp flour
  • 2 tsp fresh lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • egg + milk for wash
  • caramel sauce for drizzling 
  1. Make the crust and place in refrigerator for at least 1 hour.
  2. Prepare the filling while the dough chills. Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover with plastic and keep in the refrigerator while the oven preheats.
  3. Preheat the oven to 425. Line a baking sheet with parchment paper
  4. Roll out the dough into a 12 inch circle. Trim the rim of the circle to create a clean edge. Transfer the dough to the baking sheet.
  5. Arrange the apples (leave the juices in the bowl) into the center of the dough, leaving a 2-3 inch border around. Fold the edges of the dough over the apples, overlapping as necessary, and leaving the center open. Press to seal the edges together. Drizzle your favorite caramel sauce over the filling. Brush the crust with an egg wash and a little milk and sprinkle with Turbinado sugar. 
  6. Bake 35-40 minutes or until the crust has turned golden brown and filling is bubbling. Cool at least 10 minutes before slicing.

Hope you all are having a wonderful July! August is already steadily approaching and we will be even closer to fall crops. Enjoy those tomatoes, beans, cucumbers, and peppers! 

xoxo Kayla


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