Recipes

Tomatillo Pasta Sauce

from Food Network

https://www.foodnetwork.com/recipes/melissa-darabian/tomatillo-sauce-recipe-2043113

To this recipe, I added a cup of sour cream - delicious!


Refrigerator Pickles

https://www.flavourandsavour.com/quick-refrigerator-pickled-beans/

July 15, 2022

In addition to beans, I added several other veggies to these refrigerator pickles: sweet onion, broccoli, poblano peppers, carrots, and curry rather than dill.

Green Tomato Enchilada Sauce

This recipe was shared with my by Nanci Tangeman, a fellow CSA partner. Thanks Nanci!

https://recipes.oregonlive.com/recipes/green-tomato-enchilada-sauce

Interested in canning?

Try out the website of the National Center for Home Food Preservation:

https://nchfp.uga.edu/

Here is some information about the NCHFP located at the University of Georgia

https://www.healthycanning.com/national-center-home-food-preservation/

https://www.healthycanning.com/national-center-home-food-preservation/

Aunt Ellen's Apple Cake

My Aunt Ellen shared this recipe with me this summer. It reminds me of the many delicious things I have eaten from her kitchen. I use this as a base (so does Aunt Ellen!) then add and alter from there.

Apple Cake


Beat

1 beaten egg

1 cup sugar

1 teaspoon vanilla

1/4 cup butter, softened


Combine

1 1/4 cup whole wheat flour

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

1 teaspoon soda


Gently combine liquid and dry ingredients


Fold in

2 1/2 cups raw diced apples

1/2 cup walnuts

Oven at 350 degrees

Bake in muffin tins for 22 minutes

Bake in bread pan for 40-45 minutes


Pumpkin Molasses Swirl Bread (or Muffins)


Recipe from Once Upon a Pumpkin

by Maggie Michalczyk

*Recipe makes one loaf

Tomatillos

Ideas for all that zucchini!


from Grist 'The only nonprofit newsroom focused on exploring solutions at the intersection of climate and justice'

The creative ideas below are from Grist and suggest ways to use this summer's bounty of zucchini.

Zucchini Pickles

Recipe from Grist https://grist.org/food/heres-why-you-should-pickle-your-extra-zucchini/

These are refrigerator pickles. I have not made pickles using zucchini before. It's a fun experiment! They have turmeric in them, so they carry more color than what I have seen before.

Chocolate Zucchini Bread

Based on the recipe from Two Peas & Their Pod. (The changes I made are in parentheses.) https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/

Ingredients

  • 1 cup all-purpose flour (1/2 cup Namaste gluten free blend, 1/2 cup coconut flour)

  • 1/2 cup Dutch process cocoa or unsweetened cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 2 large eggs, at room temperature

  • 1/4 cup unsalted butter melted and slightly cooled

  • 1/4 cup canola, vegetable oil, or melted coconut oil (1/4 cup plum puree)

  • 3/4 cup packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups packed shredded zucchini

  • 1 cup semisweet chocolate chips, divided (1/2 semi-sweet chocolate chips, 1/2 cup dried cranberries)


Instructions

  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  2. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar.

  3. Stir until smooth. You might have a few small brown sugar clumps and that is fine.

  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.

  5. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.

  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.



*Notes - if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.


© 2008 - 2021 Two Peas & Their Pod. All rights reserved.

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Plum Sauce and Pork Chops

*From allreipes.com

https://www.allrecipes.com/recipe/215128/pork-with-plum-sauce/


Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins

Servings: 4

Ingredients

2 tablespoons vegetable oil

4 boneless pork chops

salt and ground black pepper to taste

1 large clove garlic, minced

¼ cup soy sauce

2 tablespoons red wine vinegar

2 tablespoons brown sugar

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

5 fresh plums, pitted and coarsely chopped

Directions

  • Step 1

Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.

  • Step 2

Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

Plum Bran Muffins

Ingredients and Instructions

Mix these ingredients together and allow to rest for a few minutes:

1 cup bran cereal

1/2 cup orange juice

Add and mix thoroughly:

1 egg

1/4 cup melted butter

1 tablespoons honey

3 ripe plums, chopped

In a separate larger bowl, mix:

1/4 cup granulated sugar

1 cup flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

Add the bran mixture to the flour mixture and fold gently until mostly combined.

Spoon into muffin tins.

Bake at 350 for 20-25 minutes.

Sauce for Noodles

https://www.inspiredtaste.net/29992/garlic-zucchini-pasta-recipe/

  • PREP 8mins

  • COOK 12mins

  • TOTAL 20mins

We’re in love with this easy zucchini pasta recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal.

These noodles can be made without the parmesan cheese. Swap for your favorite vegetarian-friendly cheese or use nutritional yeast.

Makes 4 Servings

YOU WILL NEED

4 medium zucchini (about 2 pounds)

3 tablespoons extra virgin olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta

2 medium tomatoes, chopped, see note (about 12 ounces)

1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives

1 cup basil leaves, torn into pieces

1 teaspoon cornstarch

2 teaspoons cold water

Salt, to taste


Fruit Leather

https://www.gnom-gnom.com/homemade-paleo-keto-fruit-roll-ups/

INGREDIENTS 1x2x

  • 2 cups berries of choice *

  • 1-3 tablespoons xylitol or sweetener of choice, optional

Special equipment

INSTRUCTIONS

  1. Pure your berries of choice in a high speed blender until super smooth (I love doing 2 parts strawberries 1 part raspberries!). Sieve out the seeds from your fruit puree.

  2. Spread 1 cup of smooth berry pure per baking tray (half sheet size) as evenly as you can, without leaving translucent streaks. I prefer to use a baking mat for smoother results, but lining the tray with parchment paper works great too. And you can always mix different berry flavors in the same tray!

  3. Dehydrate in your oven at the lowest possible temperature (140-170°F/60-75°C) for 3-4 hours until the center is just no longer sticky to touch. If your oven is old school, you can always leave the door slightly ajar. As a good rule, check in every 30 minutes the first time you whip them up. And you can always dehydrate 2-3 trays at the same time.

  4. Peel off the fruit leather gently off the baking mat and cut in desired shape. It's possible that the texture feels a little dry, but keep in mind that it will become sticky overnight, so you'll want to roll up the pieces using parchment or wax paper to keep it from sticking. And if you baked on parchment, just cut up the strips along with the paper. The edges can be a little dry, so just trim them off and enjoy as 'fruit chips!'.

  5. Store in an airtight container in a cool place (or the fridge) for about a week, and in the freezer for a few months.


NOTES

*This can vary a bit, but I found that 2 cups of berries yields approximately 1 cup of puree, which is good for 1 half sheet size baking tray. And each tray yields approximately 10 servings. My personal favorite is 2 parts strawberries (200g), 1 part raspberries (100g)

And keep in mind that nutrition facts here can vary widely depending on the berries used. Our values were estimated using my favorite combo noted above and assuming a yield of 8.

Ingredients:

  • 3 cups all-purpose flour, spooned and leveled

  • 1/3 cup granulated sugar

  • 1 Tbsp baking powder

  • 1 tsp Kosher salt

  • 12 Tbsp (1-1/2 sticks) cold unsalted butter, cut into pieces

  • 3/4 cup whole milk

  • 1/2 tsp pure vanilla extract

  • 1 cup raspberries¹

  • optional: coarse sanding sugar (Demerara, Turbinado etc.), for topping

  • Lemon Vanilla Icing:

  • 1 cup confectioners (powdered) sugar

  • 1 Tbsp fresh lemon juice

  • 1/2 tsp pure vanilla extract


Raspberry Scones

Recipe from Forks, Knives, Swoon website

https://www.forkknifeswoon.com/easy-raspberry-scones-with-lemon-vanilla-icing/


Directions:

Preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

Scones: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.

Drizzle the milk and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are mostly moistened, switch to using your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.

Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect! Use a bench scraper or sharp knife to cut the dough into 6 wedges.

Transfer the scones to the prepared sheet pan, leaving space between them. Lightly brush the tops of the scones with milk, and sprinkle with sanding sugar. Bake for 20-30 minutes, until the scones are golden, gently puffed, and cooked through.

Icing: in a small bowl, stir together the powdered sugar and lemon juice until smooth. Stir in the vanilla. Add a splash or two of milk as needed.


Kale Chips

Preheat oven to 300 degrees (use convection setting if you have it

  • 4 cups kale

  • 1 teaspoon olive oil

  • a dash of your favorite seasoning mix or plain salt

  1. wash and dry the kale completely

  2. tear into chip-size pieces

  3. massage with oil

  4. spread onto a baking sheet lined with parchment paper

  5. sprinkle with seasoning

  6. cook for 10 minutes , turn baking sheet around and cook for 15 minutes more (no need to flip chips)

  7. Remove, allow to sit for 3 minutes, eat

Spicy Kale Chips


  • 1 bunch of kale

  • 2 tablespoons olive oil

  • 1 tablespoon Sriracha sauce

  • 2 teaspoons lime juice

  • 1/4 teaspoon salt

Preheat oven to 300 degrees

Wash and thoroughly dry kale, tear it into 2-3 inch pieces

Whisk olive oil, Sriracha, lime juice and salt until blended

Toss sauce and kale until kale is completely covered

Cover two cookie sheets with wax paper

Spread kale so that pieces barely touch

Cook for about 20 minutes. Kale should be crisp but not browned. they will dry a bit as they cool. Leave on try until cool (3-4 minutes). Serve or store.



Horseradish Sauce


from The Food Network

https://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe-1942771

  • 1 cup sour cream

  • 1/4 cup grated fresh horseradish

  • 1 tablespoon Dijon mustard

  • 1 teaspoon white wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Fig Bars

Figs will ripen here in a few weeks.

These bars are made with dried figs. I have been told by my expert taste-tester that the dough around the bars is not sweet enough, so if you have a sweet tooth, you may want to adjust that element a bit.

https://weelicious.com/homemade-fig-bars/

Pear Salad

lettuce

bell peppers

sliced pears

pine nuts

balsamic vinegar

Egg Scramble

Use bounty from the garden to fuel your day in an egg scramble.

Eggs, Greens, Herbs

mizuna mustard greens

beet greens

kale

garlic

basil

Eggs

Plate it!

Put a dollop of Greek yogurt

and a basil leaf on top

Add a few strawberries & blueberries

Enjoy!

Mizuna Sandwich Spread

This wonderful mustard green can be used like spinach. This week I used it to make a sandwich spread that is delicious and filling!

In a food processor:

1/4 C almonds (or any nut you enjoy) processed to the consistency of Grape Nuts

add 1 tablespoon olive oil,

1 & 1/2 cups mizuna,

1 teaspoon Sriracha sauce,

dash of salt

Spread onto a slice of bread, fold

Carrot Cake

Ryan Perkins make this cake for our Harvest Festival one year, and it was spectacular!
The recipe comes from Live Well Bake Often websitehttps://www.livewellbakeoften.com/the-best-carrot-cake-recipe/

INGREDIENTS

For the carrot cake:

  • 2 cups (250 grams) all-purpose flour (spooned & leveled)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 and 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 3/4 cup (180ml) canola or vegetable oil

  • 4 large eggs room temperature

  • 1 and 1/2 cups (300 grams) light brown sugar

  • 1/2 cup (100 grams) granulated sugar

  • 1/2 cup (125 grams) unsweetened applesauce

  • 1 teaspoon pure vanilla extract

  • 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

  • 1 (8-ounce) package brick style cream cheese, softened to room temperature

  • ½ cup (115 grams) unsalted butter, softened to room temperature

  • 2 cups (240 grams) powdered sugar

  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

To make the carrot cake:

  1. Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

  3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.

  4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

  5. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

  1. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.


Chocolate zucchini carrot blackberry marionberry Muffins

Make this muffin with garden bounty!

In a large bowl, thoroughly combine the dry ingredients:

1 cup all-purpose flour

1 cup almond flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Whip wet ingredients together in a well within the dry stuff:

2 large eggs

1/3 cup honey

1/4 cup buttermilk

1 teaspoon vanilla

3 cups shredded zucchini

Fold the dry and wet ingredients together until mostly mixed.

Fold the veggies and fruit into the batter:

Grate one cup of a combination of zucchini and carrot depending upon what you have on hand

One cup of fruit chopped to the size of a blueberry or so (apple, cranberry, cherry, plum, blueberry, marionberry, raspberry, blackberry, etc.)

Spoon batter into muffin tins. Bake at 350 for 20-25 minutes. Cool.