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Holiday Food and Hors D'oeuvres
Winter is the time to subscribe
to a CSA. Look forward to spring—and get a membership while they’re still
available. A CSA subscription also makes
an indulgent yet practical ongoing gift. Choose your CSA from the Local Food
Guide .
We were browsing local
CSA websites and found these recipes, perfect as hors d'oeuvres and for holiday
entertaining.
Eggplant Rounds
Eggplant of any variety
Butter
Oregano, crushed red pepper, or your favorite herbs
Shredded mozzarella or parmesan cheese (optional)
Preheat oven to 400 degrees.
Wash and slice eggplant into ¼ to ½ inch thick round slices. Or, slice small Japanese
varieties lengthwise.
Place the eggplant slices flat in a glass dish or on a cookie sheet.
Top each slice with a dot of butter.
Sprinkle with your
favorite herbal seasoning blend. Place in the oven and bake until golden in
color.
You may eat the eggplant slices at this stage. Or, remove the slices from the
oven, sprinkle on cheese, and return to the oven just long enough to melt the
cheese. Keep a close watch so the cheese does not burn.
Serve hot or cold.
Squash Cashew Pie
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch, to thicken batter while baking
6 cups cooked pureed winter squash (butternut, kabocha, or pumpkin)
1/2 cup white sugar
1/2 cup light brown sugar, packed
1 1/2 tsp cinnamon
3/4 tsp powdered ginger
1/2 tsp ground cloves
Two pie crusts, unbaked
3/4 cup chopped walnuts or cashews
Preheat the oven to 400 degrees.
In a blender, grind the cashew pieces until very fine. Add the water and blend
on high speed for 2 minutes. Add the cornstarch and blend on low speed one
minute. Set mixture aside.
In a large mixing bowl, combine the squash puree, sugars, and spices. Mix well.
Add the cashew paste. Mix well.
Divide the pie filling equally between the two pie crusts. Top with nuts.
Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.
The filling will firm up as it cools. Refrigerate for three hours or serve at
room temperature.
Stuffed Swiss Chard or
Cabbage
1 bunch Swiss Chard or head of cabbage
l onion, chopped
3 cloves garlic, chopped
l/2 cup almonds, chopped
l tablespoon
oregano
l/2 cup sesame seeds
1 cups brown rice (or substitute ½
cup millet and ½ coup wheat berries for 1 cup rice)
l/2 cup raisins, soaked in wine or water
2 tablespoons ginger (optional)
l tablespoon tumeric (optional)
Preheat the oven to 300 degrees.
To make the filling, saute onion, garlic, almonds,
oregano, and sesame seeds. When lightly browned, remove from heat.
Cook rice (or other grains) according to package instructions. Add raisins,
ginger, and tumeric to the boiling water at the beginning of the cooking
process.
Combine rice and onion mixtures.
Clean each kale or cabbage leaf and remove the
stem.
Stack leaves on a
steamer and steam for a maximum of 2-4 minutes. Watch carefully.
Leaves should be limp and malleable but not too fragile.
Place 2 tablespoons of filling one ach leaf. Fold the bottom up, sides over,
and top down, making an envelope-like packet.
Bake on a baking sheet for approximately 30 minutes. Serve
hot or at room temperatur
Curried Butternut Squash and Apple Soup
3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon fresh cayenne or pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved
lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste
In a large soup pot over medium heat, heat olive or
vegetable oil.
Add onion and saute until golden brown. Add garlic, curry
powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
Add squash, broth, water, and apples. Bring liquid to a
boil; reduce heat to low and simmer, covered, 25 minutes or until squash is
tender.
Remove from heat and cool 15 to 20 minutes.
Puree mixture in a blender or food processor, in batches,
and transfer back into soup pot. Season with salt and pepper.
Soup may be refrigerated until ready to serve. Reheat over
low when you, or your guests, arrive.