CSA - Week 17 Recipes

Welcome to our recipes for Week 17 of the CSA!

Sweet Onion Souffle

2 tablespoons butter
3 medium sweet onions, chopped
5 slices fresh bread, cut into cubes
10 ounces evaporated milk
2 eggs, lightly beaten
1 cup shredded parmesean cheese
1/2 teaspoon salt

Melt butter in a large skillet over medium heat; add chopped onions and saute 10-15 minutes or until tender. Place onions and bread cubes in large bowl. Stir in milk, eggs, 3/4 cup cheese and salt. Pour into lightly greased 1 1/2qt souffle or baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 25 minutes or until set.

Maple Glazed Carrots

1 ½ lb of carrots, peeled and cut into half-inch thick rounds
½ cup of water
3 tablespoons of butter
2 tablespoons of maple syrup
1 tablespoon of brown sugar
Salt and freshly ground black pepper, to taste

In a large skillet, bring all ingredients to boil. Reduce heat to medium, then cover and simmer for 8 minutes. Uncover and cook until the juices are reduced to glaze (4-5 minutes). Season with salt and freshly ground black pepper.

Note: though none of the ingredients in the following recipe come in your basket, I couldn't resist including it in the recipe list this week. Today is Jim Nelson's birthday, and we all enjoyed partaking in this cake to celebrate. It's especially delicious with vanilla Coconut Bliss!

Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

CSA Week 5 - Recipes

Tofu and Cabbage Salad with Peanut Dressing

Salad:
1 tbsp sesame oil
1 lb block firm tofu, cut into 1/2-inch strips lengthwise
1 medium head green or red cabbage, shredded or chopped (about 2 1/2 cups)
3 medium cucumbers, peeled, seeded and cut into bite-sized cubes
2/3 cup chopped green onions

Dressing:
1/2 cup plain nonfat yogurt
1/4 cup creamy peanut butter
1 tbsp fresh lime juice
1/2 tsp soy sauce (light or regular)

Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.

ZUCCHINI CHOCOLATE CHIP COOKIES
(Makes about two dozen)

1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine above ingredients a in large bowl.

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine above ingredients in a separate, small bowl and blend into liquid mixture.

1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.