Spinach Quiche

Ingredients:

• 4 – 6 strips of bacon
• 3 eggs
• 2 c. finely chopped, cooked spinach, drained well.
• 1 ¼ c. light cream
• 1 c. shredded cheese
• ½ tsp salt
• ¼ tsp nutmeg
• 1/8 tsp pepper
• 1 9-inch unbaked pie shell with a fluted edge

Directions:

Fry, drain and crumble bacon.  Beat eggs briefly.  Squeeze spinach to remove water and add to eggs.  Add bacon and remaning ingredients, mix and pour into pie shell.  Bake at 375 degrees approximately 30 minutes.  Let stand 10 minutes before cutting.

From the Practical Produce Cookbook

Radish butter on toasted baguette

Ingredients

• 8 medium radishes (about 1 bunch), cleaned, root ends trimmed
• 6 tablespoons unsalted butter, room temperature
• One 8-ounce baguette
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
2. Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

From www.marthastewart.com

Asparagus Quiche

Ingredients:

• 1 unbaked 9 inch pie shell
• 1/2lb lb slivered, boiled ham
• 3 c. 2 inch asparagus pieces, cooked
• 3/4lb grated Swiss cheese
• 2 T. minced onion
• 3 eggs, beaten
• 1 c. light cream
• ½ tsp. salt
• ¼ tsp. nutmeg

Directions:

Place ham in pie shell.  Top with cooked asparagus.  Sprinkle with cheese and onion.  Beat remaining ingredients together and pour on onions.  Sprinkle more cheese if desired.  Bake at 350 degrees for 25 – 30 minutes.

From the Practical Produce Cookbook

German Potato Salad

Ingredients:

• 12 slices bacon
• 2 sliced hard cooked eggs
• 6 cups hot diced cooked potatoes
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/3 cup vinegar
• 3/4 cup water
• 2 tablespoons sliced green onions
• chopped parsley for garnish

Directions:

Dice 6 slices of the bacon. Fry diced bacon along with the 6 whole slices in a heavy skillet. Remove whole slices to drain on paper towels; set aside.

Combine sugar, cornstarch, salt, vinegar, and water; slowly add to diced bacon and bacon grease in the skillet, cooking and stirring constantly over medium heat until thickened. Pour over hot potatoes and eggs; add green onions and toss lightly to mix. Garnish with bacon slices and a little chopped parsley; serve hot.
German potato salad serves 6.

 

Chocolate Beet Cake

Ingredients:

1 C. margarine or butter, softened, divided
1 1/2 C. packed dark brown sugar
3 eggs at room temp
2-3 oz. dark chocolate
5 medium beets (2 C. pureed)
1 t. vanilla extract
2 C. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting

Directions:

To make beet puree, trim stems and roots off beets and quarter them. Place in heavy sauce pan filled with water. Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender. Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise. Slide skins off and place beets in blender. Process until a smooth puree forms. Let cool slightly before using in cake. I like to make the puree ahead and store it in the fridge, sometimes up to several days in advance.

In a mixing bowl, cream 3/4 cup margarine and brown sugar. Add eggs one at a time, mixing well after each addition. Melt chocolate with remaining butter in the microwave on high in 20 second intervals, stirring each time until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture. The batter will appear separated so don’t fret.

Combine flour, baking soda , salt, cinnamon and nutmeg; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. spring form pan. Bake at 375 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely before dusting with confectioners’ sugar.

Share by a CSA Member.  A few notes: Rave reviews from a number of people. The only change I would make is if you use a spring form pan and it is dark metal (plus a glass bottom) I would drop the oven temp by 25* to account for that. Also – not a big nutmeg fan so I’d just use extra cinnamon instead.

Apple Rhubarb Cake

Ingredients:

2 cups flour

1 t baking soda

1/2 t salt

1/2 t ginger

1/2 cup butter

1.5 cup brown sugar

1 egg

1 cup sour cream

1 t vanilla

1 1/2 cups chopped fresh rhubarb

1 cup apple, peeled and chopped into 1/2 inch chunks

(Rhubarb only option – replace apple with additional cup of rhubarb)

 

Topping:

1/2 cup sugar

1/2 cup chopped walnuts

1 t cinnamon

1/2 cup rolled oats

2 Tablespoons melted butter

(can also add chocolate chips)

Directions:

Mix, flour, soda, salt & ginger and set aside.  In a large mixing bowl, cream together butter and brown sugar.  Beat in egg.  Beat in flour and sour cream alternately until blended.  Mix in vanilla and rhubarb.  Spread in a greased/floured pan (either 9 x 13, bread pan or bundt works).  For topping, mix together sugar, nuts, cinnamon, oats and melted butter into a crumble.  Sprinkle over top.  Bake at 350 degrees for 45 – 55 minutes.

Chicken and Spinach Alfredo Lasagna

Ingredients

• 1 (8 ounce) package lasagna noodles
• 3 cups heavy cream
• 2 (10.75 ounce) cans condensed cream of  mushroom soup
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 4 cloves garlic, sliced
• 5 mushrooms, diced
• 1 roasted chicken, shredded
• salt and ground black pepper to taste
• 1 cup ricotta cheese
• 1 bunch fresh spinach, rinsed
• 3 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
4. Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Asparagus Stuffed Potatoes

Ingredients

• 4 medium potatoes
• 1 tablespoon milk
• 1/2 cup sour cream
• 1 teaspoon onion salt
• 1/8 teaspoon pepper
• 1 pound fresh asparagus, cut into 1-inch pieces and cooked
• 1 cup shredded Cheddar cheese
• 2 bacon strips, cooked and crumbled

Directions

1. Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.

www.allrecipes.com

Grilled Asparagus Salad

Ingredients

• 1/4 cup olive oil
• 1/8 cup lemon juice
• 12 fresh asparagus spears
• 6 cups fresh spinach leaves
• 1/8 cup grated Parmesan cheese
• 1 tablespoon seasoned slivered almonds

Directions

1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

www.allrecipes.com

Marinated Apples

Ingredients:
4-6 apples 
1/4 - 1/2 cup orange juice
1/4 - 1/2 cup brown sugar
2 TBSP butter

Directions:
Peel, core and slice apples.  Place in large Ziploc bag.  Add orange juice and shake to coat.  Add more juice if necessary.  Lay flat in fridge and let marinate at least 2 hours.  Flip from time to time if you think of it.  

Drain of orange juice, ok if some stays in.  Put apples in foil pan (I used a round pie tin type one from the Dollar Tree)  Sprinkle with brown sugar and dot with butter.  Cover with foil.  Grill over medium direct heat 20-30 minutes until apples are tender.

Shared by a CSA Member