9/26/2021 0 Comments
CSA Recipe - Week 18: Tomato Pie
Tomato Pie from Simply Recipes shared with me by my friend, Jenny Spicher!
Tomato PiePREP TIME15 mins
COOK TIME55 mins
TOTAL TIME70 mins
9/19/2021 0 Comments
CSA Recipe - Week 17: Spaghetti Squash w/ Chunky Vegetable Sauce, Plus Bonus pickling recipe!
Spaghetti Squash w/ Chunky Vegetable Sauce
By Chef Liz Arraj
1 spaghetti squash, cut in half lengthways.
Scoop out seeds.
Drizzle with olive oil and season with salt.
Place flat side down in parchment paper lined baking pan.
Bake in oven at 400 for 30-40 minutes.
When it's cool enough to touch use a fork to scrape out all the "noodles".
2 TBSP. olive oil
1 onion, peeled and diced
2 zucchini, quartered lengthwise and sliced
2 sweet peppers, seeded and diced small
4 tomatoes, cut into small chunks
Season to taste with salt and pepper
Sautee onion in olive oil with salt until soft and translucent.
Add rest of the ingredients and cook down for 10-15 minutes.
Season with salt and pepper.
Create your bowl with spaghetti noodles, top with your veggie sauce and whatever you want to garnish it with; minced flat-leaf parsley, nutritional yeast or parmesan.
BONUS RECIPE: Quick Fridge Pickles
This recipe is from my good friend, Michelle Shin, who moved from South Korea to L.A. when she was thirteen. She generously shared her pickling recipe that can be used for basically any root vegetable: carrots, radish, turnip, onions, etc. She always has some pickled veggies in her fridge, so she keeps it super simple and easy to prepare.
1. Mix 1 part sugar, 1 part soy sauce, 1 part water, 1 part vinegar.
2. Boil the mixture and let it cook a few minutes. You can also skip this step and mix it cold, but it won't last as long.
3. Pour over the chopped vegetables in a jar.
4. Store in the fridge.
Chef Liz told me she was roasting green beans with tahini sauce the other day and I thought this was a great, simple way to prep green beans! She roasted beets with them, but you could substitute another good roasting veggie you like (carrots, onions, peppers, etc)
Kosher salt to taste
1 handful of green beans, chopped in half
4 organic red beets, washed well and cut into cubes (or substitute another vegetable you like to roast)
1. Preheat oven to 400.
2. Toss vegetables in olive oil with salt.
3. Roast in oven for 25 minutes or until beets are soft.
4. Drizzle tahini and sprinkle Zaatar seasoning over the veg before serving.
If you're not a die hard tahini sauce person or are hesitant to pour pure tahini on your veggies, you can try out this Basic Tahini Sauce from Dishing Up the Dirt:
1 clove of garlic, minced
3 tablespoons tahini
3 tablespoons fresh lemon juice
1 teaspoon honey
1 1/2 tablespoons olive oil
pinch of salt & pepper
Whisk all the ingredients together with 2 tablespoons water, until smooth and creamy. Taste test and adjust seasonings as needed. Add more water to thin if necessary.
By Chef Liz Arraj
3 TBSP. olive oil
1 onion, sliced thin
2 garlic cloves, minced
1 eggplant, cut into 1/2-inch pieces
1 zucchini, quartered lengthwise, and cut into thin slices
1 red bell pepper, diced
8 small ripe tomatoes, chopped
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground coriander
1/4 tsp. fennel seeds
2 tsp. salt
1/2 cup shredded fresh basil leaves
1. In a large frying pan, sauté the onion for around 5 minutes or until translucent. Add garlic and cook for another minute.
2. Add eggplant, zucchini and bell pepper. Cook for 10 minutes.
3. Stir in tomatoes and herbs. Cook until vegetables are soft.
Tasty tip: Here's an easy way to dice up an onion. Cut the top off, turn it upright so it's level. Cut the onion in half; root to top. Leave the root attached and peal off the skins. Lay each piece on their level sides and following the natural lines of the onion, slice to the root but not cutting thru the root. Then slice across. You will get a nice dice and the root will hold all the pieces together until you are done slicing your onion.