Recipes
We love hearing from CSA members who want to share their recipes! Another great way to get yummy recipes out to others is by posting in the TFF Community Facebook group. You can request to join this group by clicking here.
Garlic Sesame Snow Peas
Ingredients:
- 1/2 tablespoon coconut oil (or other mild-flavored oil)
- 2 teaspoons sesame oil
- 1 large garlic clove, minced
- 8 ounces snow peas
- 1 teaspoon sesame seeds
- 2 teaspoons soy sauce
- salt to taste
Heat a skillet over medium-high heat. Add the coconut oil to melt, followed by the sesame oil. Saute the garlic, 1 minute, until fragrant, but not brown. Add the snow peas and sesame seeds and continue to saute, stirring and tossing frequently, about 3 more minutes. Pour in the soy sauce and toss until well coated. Season with salt to taste (if needed). Remove peas from heat and pour into a serving dish. Serve promptly while hot (can add more sesame seeds on top prior to serving). Original Recipe
Garlicky and Cheesy Cauliflower Broccoli Bake
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 3 tablespoons garlic flavored olive oil,, divided, you can also use regular olive oil
- 1 large yellow onion,, thinly sliced
- 2 cloves garlic,, minced
- salt and fresh ground black pepper,, to taste
FOR THE CHEESE SAUCE
- 1 cup reduced-fat shredded cheddar cheese,, divided
- 1 tablespoon cornstarch
- 1 can (12 ounces) fat free evaporated milk
- ½ teaspoon dijon mustard
- ¼ to ½ teaspoon smoked paprika,, or to taste
- ¼ cup low fat part skim shredded mozzarella cheese
Instructions
- Preheat oven to 400˚F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
- In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
- Wipe out the skillet, add 2 tablespoons olive oil, and heat over medium-high heat. Add onions and cook for 2 to 3 minutes or until softened.
- Stir in the minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden.
- Remove from heat and transfer the vegetables to the baking dish; set aside.
- Wipe the skillet and add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, cornstarch, evaporated milk, mustard, salt, pepper, and paprika.
- Cook over low heat, stirring constantly with a whisk, until melted and thickened, about 2 minutes.
- Pour the cheese sauce over the broccoli and cauliflower; stir to combine. Sprinkle the remaining cheeses over the top.
- Bake for 20 minutes or until lightly browned and bubbly.
Garlic Scape Pesto
10 garlic scapes
1/2 cup pine nuts or walnuts
1/3 cup Parmesan (optional)
1/2 lemon juiced
1/3 cup olive oil
1/8 teaspoon salt
a couple grinds of pepper
Trim the tails of the scapes off, keeping the bulb. Roughly chop the scapes into chunks. In processor, add scapes, nuts, cheese and lemon juice. Pulse blend until the food begins to break down. Scrape sides down and add oil, salt and pepper. Process for another minute. Can be kept in the refrigerator for a week.
Helpful tip!
Pesto can be eaten on pasta, pizza, toast and sandwiches, and as a dip!
To keep pesto longer you can freeze it in ice cube trays or freezer friendly containers (pesto will expand in freezer). After frozen in ice cube trays you can pop them out into a container or zip lock to be kept in the freezer, able to be used small amounts at a time. |
