CSA Week Four Recipes
One thing I love about this time of year in Iowa is that the vegetables are constantly changing with each day. You always seem to pick just the right amount of what you need in a recipe, and there's always something fresh to munch on raw or throw into your favorite stir fry or pan meal. Everything is so versatile! A goal of mine this year was to use up as much of our zucchini as possible so that we didn't have to figure out a way to preserve it. It's been in a lot of our meals, and the thing is, I have not really noticed it! It just fits right in. If you feel like you have an abundance of summer squash and want to preserve it, I do not recommend freezing it unless you heavily drain it first. Summer squash has a super high water content and will create a lot of ice in the bag causing the zucchini to turn to mush. Drain the squash, friends! Or bake a lot of zucchini bread!
One Pan Roasted Chicken and Veggies
The great part about this meal is that you can follow it throughout the weeks with different types of produce. It's a great go-to for suppers, especially when you are stuck trying to figure out what to make! This recipe calls for the seasonal vegetables you'll be receiving in the fourth week, but you could also eventually add chopped carrots, potatoes, pumpkin, winter squash, tomatoes, corn, etc.
- 1 cup summer squash of your choosing
- 1 pound chicken breasts or other meat, diced into bite size chunks
- 1-2 beets, chopped
- 1 head broccoli, florets divided and stalk peeled and diced (the stalk is much healthier for you than the florets if you can believe it!)
- 1 1/2 cups green beans
- 1 cup swiss chard, chopped
- 1 spring onion, diced
- 5 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder OR 3 cloves garlic sliced
- 1/2 tsp cumin
- 1 tsp salt
- fresh cilantro for sprinkling
- fresh lime for squeezing over top
- Preheat your oven to 425. Line a baking sheet with parchment paper.
- Prepare the chicken and vegetables. In a small bowl, mix the spices, olive oil, and salt.
- Place the vegetables and chicken on the baking sheet, spread evenly.
- Pour the seasoning mixture over the vegetables and mix with your hands until everything is evenly coated.
- Bake for 10 minutes. Flip the chicken especially, and the vegetables, and continue to bake for another 10-20 minutes or until the chicken is fully cooked through.
- Remove and sprinkle with fresh cilantro and lime juice. Serve alone or with rice.
I love hummus! It's the perfect guilt-free vegetable dip. This is a perfect way to use up any leftover beets, or even use them if you don't like eating them raw/cooked with your dinner. I like dipping fresh gherkin cucumbers in this along with fresh green beans and peas. Yum!
- 3 beets, roasted or boiled (roasted is better!)
- 1 can chickpeas (no salt added)
- 2 tbsp tahini OR peanut butter, olives, or even peas!
- 1 lemon
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp fresh thyme
- Place all ingredients in a food processor or blender and pulse until smooth and creamy.
- Drizzle with olive oil and sprinkle with fresh thyme.
- Dip veggies, crackers, or chips!
- Keep in the fridge in an airtight container for up to one week.
Garlic Zucchini Fritters
Do you ever find that your little ones will eat something if it is bite sized? I love making these for my son, Tad, and he gobbles them up because they are perfect for tiny fingers. These also make great appetizers for adults to serve at your next summer gathering!
- 1 cup zucchini or summer squash grated and drained
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup parmesan cheese OR cashew cheese (see below)
- 1 clove garlic
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh thyme or rosemary
- 1/4 tsp salt
- Preheat your oven to 400. Line a baking sheet with parchment paper.
- Grate the zucchini and place into a cheesecloth or clean towel. Squeeze out any excess water - there will be a lot!
- Grate the garlic. Place in a medium bowl with the shredded zucchini.
- Mix the vegetables with the breadcrumbs, cheese of choice, chives, basil, oregano, thyme, and salt.
- Shape into little bite-size balls with your hands. Place evenly on the baking sheet.
- Bake for 18-20 minutes or until golden brown. Serve warm with a little mayo and sriracha mixed!
For the Cashew Cheese
- 1 1/2 cups cashews
- 1 1/2 cups zucchini or summer squash, peeled and diced
- 1 garlic clove
- 1/2 lemon, juiced
- Place all ingredients in a food processor or blender. Pulse until smooth. If needed, add water by the spoonful to blend more easily.
Ah! I love having yummy summer veggies. And we are just getting started! I hope you enjoyed this week's recipes and found something new to try. What are you cooking up with your share? Anything tasty to share with our other members and readers? Leave your recipe in the comments - I'd love to try it out!
Some of you said that you were having trouble figuring out what to do with your herb bundles or how to keep them fresh! My best suggestion for keeping freshness is to place the cut ends in water and cover with a plastic bag in the fridge. Replace the water daily! If you still don't know what to do with them, try drying them! It's super easy and is a perfect way to preserve the harvest into winter and beyond.