Beet, Zucchini, & Tomato Frittata

Ingredients:

  • 2 small beets (halved and sliced, about 1 cup)
  • 1 small onion (halved and sliced, about 1/2 cup)
  • 1 garlic clove (minced)
  • 1 small sweet pepper (diced)
  • 1 jalapeno (seeded and minced)
  • 1  zucchini (ribboned)
  • 1 1/2 cups quartered tomatoes
  • Goat Cheese
  • 6 eggs
  • 2 Tbsps Almond Milk/Milk/Cream
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Paprika
  • Pinch of Salt & Pepper

Preheat oven to 400 degrees.  Roast tomatoes with a little olive oil in a baking dish for 20 minutes or rehydrate some dried tomatoes and set aside.

While your tomatoes are in the oven, heat oil in cast iron skillet at medium/high heat on stove.  Add beets and smoked paprika and cook for 10 minutes.  Turn stove down to medium and add onions and garlic and cook for 3 minutes.  Add peppers and cook until onions are translucent.  Add zucchini ribbons and stir until well mixed and remove skillet from heat.  Add tomatoes (be sure to leave oven at 400 degrees) and sprinkle goat cheese around the skillet.

Beat eggs, milk, salt & pepper together and pour over veggies and cover with foil.  Bake in the oven for 20 minutes.  Remove foil and leave in oven for 10-15 more minutes until the top of the egg set up.

Remove skillet from stove and let cool for 5 minutes.  Slice and enjoy!

Beet Hummus

The first time I ever saw beet hummus I was enamored.  Then once I tasted it, I was in love. This recipe comes from The Splendid Table.

  • 1 medium red beet, top trimmed, scrubbed
  • 1 3/4 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
  • 3 tablespoons tahini
  • Juice of 1 large lemon
  • 2 tablespoons water
  • 1 large garlic clove, smashed
  • 1 teaspoon fine sea salt
  • Extra-virgin olive oil
  • Chopped fresh flat-leaf parsley

1. Preheat the oven to 375°F. Wrap the beet in aluminum foil and place it in the oven in a small baking dish. Roast until very tender when pierced with a fork, about 1 hour. Unwrap the foil and set the beet aside to cool. Once cool enough to handle, peel and coarsely chop.

2. Put the beets, chickpeas, tahini, lemon juice, water, garlic, and salt in a food processor and purée until smooth, 2 to 3 minutes. Taste and adjust the seasoning.

3. Transfer the hummus to a container for transport, cover, and refrigerate until the picnic, or for up to 1 week. For extra pizzazz, just before serving, drizzle the hummus with oil and sprinkle with parsley.

Day Before CSA Pick Up Stir-fry

It's the day before CSA pick up and you look in your fridge and realize you still have a smattering of produce from last week (any maybe even a bok choy from two weeks ago).  This is a good time to whip together a spontaneous, no-recipe-needed, fridge-cleanin' stir fry!  Since I said there is no need for a recipe, let me just give you a few guidelines I like to follow when making a stir fry.  

First off, just about any vegetable can be thrown into a stir fry and either taste delicious or be hidden amongst the deliciousness that is this dish.  Radishes, kohlrabi, cabbage, no problem!  

Secondly, I like to have something in the onion family, a few roots, and some leaves.  It's all the better if you've got some tasty cilantro or parsley hanging around.  You can add the vegetable mix to either noodles, rice, or some other grain.  There are many kinds of sauce you can make and add in and I've added a couple of types towards the bottom of this page.

  • Take a wok or large frying pan out and add a slosh of olive oil and set at medium heat.  
  • Add onion family first (scallions, onion, garlic, leeks, garlic scapes) and let sizzle.  Cook for a bit until the onions/scallions/leeks are translucent or start to soften.
  • Then add any root-ish veggies (radishes, kohlrabi, beets, carrots, turnips) that you sliced up all cute and cook for a bit until they feel tender.
  • Stems!  If you've got some bok choy, chard, or beets throw those stems in before the greens so they cook down a bit.  These only take 3-5 minutes to cook.  Don't use kale stems!  They will make your dish no bueno.
  • Follow with some leafy greens.  This could be bok choy, chard, kale, collards, turnip greens, radish greens, or some salad mix.  If I use salad mix, I like to add it right at the end and just have it wilt a teensy bit.  Cook all other greens until they brighten up and wilt.
  • Remove from heat and add sauce.  Mix around.  Serve over rice, noodles, or your choice of grain.

Peanut Sauce

  • 1/2 cup natural peanut butter (we prefer chunky)
  • 1 T. honey
  • 1/4 cup water
  • If using salted peanut butter no salt is needed.  If unsalted, add 1 t. salt.
  • 1-2 T. lemon juice
  • 4 garlic cloves, minced
  • red pepper flakes to spice things up, if you're into that kinda thing

Put ingredients into a bowl and whisk until smooth.

Soy Sauce Sauce

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 T. rice vinegar
  • 1 t. sesame oil (I've omitted that and used olive oil instead)
  • pinch of hot pepper flakes
  • 1 t. grated ginger
  • a touch of honey

Put ingredients into a bowl and whisk until smooth.