Fresh Picks Recipes for the Week of 9.26
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Post By Irv Cernauskas
Sep. 23. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Acorn Squash / Kickapoo Viroqua, WI  / 1 each


Roast Chicken with Maple Roasted Squash & Wild Rice: Pat chicken breast dry and sprinkle with salt. Boil wild rice according to package instructions, when done, fluff with fork and add shredded parmesan and lemon juice. Rim squash and cut in half. Scoop out seeds and discard. Cut into several wedges and then transfer to a baking sheet, skin side down and brush with olive oil, salt and maple syrup. Roast for about 45 minutes at 450F or until tender, basting halfway through. Place chicken breasts on a lined baking sheet and arrange with lemon slices, garlic cloves and sprinkle with more salt and pepper. Roast for 35-40 minutes at 450F or until cooked through. Slice into strips for easy serving and arrange on plate over wild rice. Toss salad greens, sliced cucumber, halved grape tomatoes and toasted walnuts with a dressing of olive oil, apple cider vinegar, maple syrup, Dijon mustard and salt and pepper. Serve the salad in the squash wedge along side the chicken and rice.

 

Green Kale / Kickapoo Viroqua, WI  / 1 bunch


Kale & Quinoa Patties: Cook quinoa in vegetable broth according to package instructions. Remove from heat when cooked and add chopped kale, cover and let sit until kale is steamed and lightly wilted. Combine quinoa mixture with breadcrumbs, beaten eggs, diced onion, shredded parmesan, minced garlic and salt and pepper.  Form patties out of about ¼ cup of the mixture and heat oil in a skillet. Add patties to hot skillet and cook on each side for about 5 minutes or until golden brown and cooked through. Top with avocado, cilantro and more parmesan for a simple , tasty and healthy meal!

 

Green Peppers  / Kickapoo Viroqua, WI  / 2 each

 

Sweet & Sour Meatballs: Combine ground beef, beaten egg, milk, breadcrumbs, diced onion, salt and worchestershire sauce and mix well until fully combined. Form into 1 inch balls and place on a lined baking sheet. Bake for 15 minutes or until cooked through. Whisk together ketchup, brown sugar, soy sauce, minced ginger, pineapple juice and cornstarch. Heat skinllet and add chunks of green pepper, sautéing for a few mintues or until softened. Add the sauce and stir in pineapple chunks. Once it comes to a boil, cook for another few minutes until thick, then lower heat. Add cooked meatballs to the pan and toss to coat with the sauce. Serve over hot rice topped with sliced scallions.

 

Red Radishes  / Harmony Valley Viroqua, WI  / 1 bunch

 

Radish & Chicken Kabobs: Season cubed pieces of chicken breasts with salt and pepper. Layer chicken chunks with halved radishes and zucchini chunks on a skewer until all ingredients are used up. Brush the entire skewer with Thai sweet chili sauce then grill for 10 minutes or until chicken is cooked through.

 

Leeks / Springdale Farm Plymouth, WI / 1 lb

 

Potato, Leek & Tomato Soup: Melt butter in a pot and add the sliced leeks. Peel and cube gold potatoes and add tot eh pot with stewed tomatoes, chicken broth, minced garlic and salt and pepper. Bring to a boil, then reduce heat and cook until potatoes are soft. Once potatoes are cooked, puree the soup in a blender or with an immersion blender. Once soup is smooth, stir in heavy cream and serve!

 

We expect all of the items listed above plus the following in our Single Boxes

 

Flat Parsley / Smits Farm Chicago Heights, IL / 1 bunch

 

Flat Bread with Parsley Sauce: Prepare a pizza dough or flatbread and let rise. Roast whole beets wrapped in foil for about 30 minutes at 400F. Once beet is tender, set aside until cool, then peel off skin and cut into wedges. Combine roasted garlic cloves with parsley, lemon zest and olive oil in a blender or food processor. Once fully processed, spread sauce over the stretched and rolled out flatbread. Add beet wedges, goat cheese and pine nuts and bake for about 10 minutes or until base is crispy. Top with arugula and a drizzle of honey once out of the oven.

 

Celeriac / Harmony Valley Viroqua, WI  / 1 each

 

Lamb Skewers over Celeriac Mash:  Combine ground lamb with crumbled goat cheese, chopped rosemary, minced garlic, salt and pepper. Form the Mixture around skewers and grill for 8 minutes, turning several times, until cooked through. Peel and cube the celeriac. Boil for 10 minutes or until tender. Drain and add to a food processor with milk , butter and heavy cream. Once smooth, season with salt and pepper. Serve skewers over the mash and finish with a drizzle of honey, fresh rosemary, and goat cheese.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Green Beans / Mick Klug St Joseph, MI / 1 lb

 

Loaded Bean Salad: Halve or quarter red or fingerling potatoes and boil in salted water for 6-8 minutes or until tender. Drain and set aside. Steam trimmed green beans until brighgt green, then blanch in cold water to hold color. Drain and set aside. Halve cherry tomatoes and mince fresh parsley and basil. Fry capers in a shallow pan with a small amount of oil until crisp. Toss veggies together with herbs, cooked chickpeas, capers and Kalamata olives. For the dressing, combine minced shallots, olive oil, lemon juice, red wine vinegar, Dijon mustard, agave nectar, salt and pepper. Toss the dressing with the veggies and season with more salt and pepper as needed before serving!

 

Salad Mix / Harmony Valley Viroqua, WI  / 6 oz

 

Pear & Blue Cheese Salad: Slice Pears thinly and lightly saute in a non-stick skillet for a few moments. Combine yogurt, honey , vinegar and mayonnaise and whisk well. Top salad mix with pears, pecans, crumbled blue cheese and raspberries. Toss with dressing and serve.

 

We expect all of the items listed above plus the following in our Family Boxes

 

Brussels Sprouts  / Kickapoo Viroqua, WI  / 1 lb

 

Brussels with Orange & Prosciutto: Crisp prosciutto in a pan with olive oil, then drain over paper towel. Whisk oil, balsamic vinegar, Dijon mustard, salt and pepper together. Shred Brussels Sprouts in a food processor and then boil until crisp tender, then blanch in cold water. Add brussels toa large bowl and toss with orange segments, toasted walnuts, chopped parsley and toss with the dressing. Crumble prosciutto over top and serve!

 

Baby Bok Choi / Harmony Valley Viroqua, WI  / 1 lb

 

Bacon & Caraway Bok Choi: Cook chopped bacon in a pan until crisp then add caraway seeds and cook for a few minutes. Add in sliced bok choi, salt and pepper and toss until tender. Add a splash of apple cider vinegar just at the end of cooking. Remove from heat and serve!

 

Red Onions / Springdale Farm Plymouth, WI / 1 lb

 

Hearty Mediterranean Kale Salad: Boil water and add lentils. Cook for 20 minutes or until tender. Add shredded kale to a bowl and massage with olive oil, lemon juice and salt until tender. Add sundried tomatoes, chopped Kalamata olives, chopped red onion, crumbled feta, chopped mint, oregano and parsley and toss. Combine red wine vinegar with lemon juice, honey Dijon, salt and pepper and whisk together while adding the olive oil slowly. Add dressing to the salad and toss well. Top with pine nuts or pistachios before serving.

 

We expect the following in our Fruit Boxes

 

Honeycrisp Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in your fridge try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if let at room temperature or in direct sunlight.

 

Peaches

Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your fruit is not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, stone fruit will keep fresh for about 5 to 7 days.

 

Bartlett Pears

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.

 

Jupiter Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.

Fresh Picks Recipes for the Week of 9.19
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Post By Irv Cernauskas
Sep. 16. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Baby Bok Choi / Harmony Valley Viroqua, WI  / 1 lb


Spicy Thai Noodles: Prepare a bowl with very hot water and dunk thin rice noodles in the bowl. Let soak until softened, but not completely tender. Heat oil in a wok or skillet and add minced garlic and Thai chilies and saute until fragrant. Add diced tomatoes, bell pepper and cubed eggplant, sautéing until eggplant is brown. Combine soy sauce, fish sauce, white sugar and sesame oil and shake well. Once fully combined pour into skillet with noodles and mix well. Stirring constantly add in thinly chopped bok choi and basil and heat for another minute or until wilted. Once noodles are at desired softness, remove from skillet immediately. Top with chopped peanuts and scallions. If desired, add in your favorite, meat, fish or tofu by stir frying in the pan just before adding the noodles.

 

Orange Frying Peppers / Harmony Valley Viroqua, WI  / 2-3 each


Sausage, Peppers & Tomatoes: Halve cherry tomatoes and mix with halved Kalamata olives, minced garlic and drained capers in a bowl. Toss with olive oil and salt and pepper and set aside.  Heat oil in a skillet and add sliced medallions of sausage. Once fully cooked, add sliced frying peppers and saute about 5 minutes or until soft. Finish by adding the tomato mixture to the pan and tossing quickly before removing from heat and sprinkling with freshly chopped mint, parsley and salt and pepper. Serve warm with bread and cheese for a simple late summer meal!

 

Chinese Eggplant  / Harmony Valley Viroqua, WI  / 1-2 each

 

Grilled Eggplant with Tahini-Yogurt Sauce: Slice eggplant into thick rounds and brush with olive oil and salt and pepper. Heat the grill and place eggplant on grate for about 3-4 minutes on each side. Once dark grill marks appear and the inside is soft and darkened, remove from heat. Combine plain yogurt (dairy or non-dairy) with tahini, ground cumin minced garlic, lemon zest, lemon juice, salt and pepper. Refrigerate for 15 minutes then serve eggplant topped with sliced grape tomatoes, drizzled with the tahini sauce and topped with fresh basil!

 

Broccoli  / Kickapoo, WI / 1-2 bunches

 

Simple Steamed & Tangy Broccoli: Steam broccoli florets until tender then remove and rinse in cold water to hold bright green color. Combine butter, brown sugar and Dijon mustard in a small saucepan and heat for a few minutes, whisking until fully incorporated. Toss broccoli with the sauce and serve for a delicious and kid friendly side dish!

 

Rainbow Chard / Kickapoo, WI / 1-2 bunches

 

Coconut Greens: Heat coconut oil in a large skillet and add minced garlic, ginger, red pepper flakes, diced jalapeno, scallions and shallots. Saute for a few minutes, until aromatic. Add chopped chard a few cups at a time and saute until wilted. Add coconut milk, fish sauce and toss well. Garnish with salt, pepper, lime juice, and sliced scallions for a delicious Thai-inspired side dish.

 

We expect all of the items listed above plus the following in our Single Boxes

 

Green Beans / Mick Klug Farm St. Joseph, MI / 1 lb

 

Fall Green Bean & Apple Salad: Whisk together olive oil, red wine vinegar, Dijon mustard, maple syrup, salt and pepper until smooth. Heat grill to medium high. Toss trimmed green beans and apple wedges with olive oil, lemon juice, salt and pepper until well coated. Add the beans and apples to the grill (or use a grill basket) until some char marks appear. Remove the beans and apples and place in a dish and drizzl with the dressing while still warm. Add sliced radishes, scallions and almonds and mix gently. Serve warm or cool for a tasty seasonal salad!

 

Sweet Corn / Smits Farm Chicago Heights, IL / 2-3 ears each

 

Sweet Corn & Shrimp Risotto: Bring chicken or vegetable stock to a simmer and leave heat on low. Combine butter and olive oil in a large skillet and add Arborio rice. Toast rice for a few minutes over medium heat, then add minced shallots and saute for a few more minutes. Add 1 cup of stock and stir until liquid is completely reduced. Add more stock 1 cup at a time, stirring constantly, until rice is creamy and liquid is absorbed. Stir in sweet corn kernels and cooked shrimp and add a little Old Bay seasoning, salt and pepper. Reduce heat and stir in Half & Half, lemon zest and fresh parsley.

 

Cilantro / Harmony Valley Viroqua, WI  / 1 bunch

 

Olive & Cilantro Spread: Combine green olives, fresh parsley, fresh cilantro, red onion, garlic, lemon juice , lime juice and salt and pepper in a food processor and puree until well incorporated. Serve with crackers, biscuits or with grilled veggies as a multi-purpose spread!

 

We expect all of the items listed above plus the following in our Double Boxes

 

Spaghetti Squash / Kickapoo, WI / 1 each

 

Sausage & Kale Stuffed Squash: Cut squash in half and roast at 400F for 25-30 minutes or until tender. Lightly shred the squash with a fork, keeping the “bowl” intact. Chop kale roughly and dice onion and mince garlic. Combine garlic and onions in a skillet with crumbled hot Italian sausage. Season with salt and pepper. Add in kale and toss until kale begins to wilt and sausage is fully cooked. Scoop kale mixture into the wells of the squash and mix with the shredded squash. Top with shredded parmesan and place back in the oven for another 10 minute or until cheese is melty. Remove and serve directly in the squash shell, garnished with chopped chives or parsley.

 

Yellow Onions / Springdale Farm Plymouth, WI / 1 each

 

Grape Salsa: Halve or quarter red and green grapes and toss with peeled and cubed cucumber, minced onion, mince jalapeno and minced cilantro. Add lime juice and salt and pepper and serve with your favorite chips or atop grilled chicken or fish!

 

We expect all of the items listed above plus the following in our Family Boxes

 

Grape Tomatoes  / Smits Chicago Heights, IL  / 1 pint

 

Roasted Mediterranean Zucchini Pie: Use your favorite pie crust and press into a pie pan. Combine shredded zucchini with sweet corn kernels, beaten eggs, shredded cheddar, lemon juice, salt and garlic powder. Add zucchini mixture to the pie crust and top with sliced grape tomatoes, crumbled feta and sliced red onion. Bake at 400F for at least 20 minutes or until pie crust is golden and the egg mixture is set.

 

Green Cabbage / Kickapoo, WI / 1 each

 

Soy-Peanut Shredded Chicken Salad: Combine shredded cooked chicken, shredded cabbage, halved snap peas and grated carrot in a bowl. Whisk together peanut butter, rice veingar, soy sauce, sesame oil, honey fish sauce, ground ginger and garlic powder until a smooth sauce forms. Toss cabbage mixture with the sauce and sprinkle with sesame seeds or chopped peanuts. Refrigerate until ready to serve!

 

We expect the following in our Fruit Boxes

 

Gala Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in your fridge try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if let at room temperature or in direct sunlight.

 

Nectarines

Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your fruit is not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, stone fruit will keep fresh for about 5 to 7 days.


Bananas

Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.


Canadice Grapes

Grapes are best stored in your refrigerator. Treat your grapes as you would berries - gently and only rinse when you are ready to enjoy them.

Fresh Recipes for the Week of 9.12
0

Post By Irv Cernauskas
Sep. 10. 2016
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Sweet Corn / Smits Chicago Heights, IL / 1-3 each


Roasted Corn & Jalapeno Hummus: Roast whole jalapenos over a stovetop burner or grill until skin is charred and black. Let sit covered until cool. Remove skin, seeds and stem and coarsely chop. Roast corn on the grill as well, until kernels are lightly charred, then cut kernels from the cob. Combine chickpeas, roasted corn kernels, cilantro, and jalapeno peppers and blend in a food processor. Slowly add olive oil and then add salt. Taste to season then serve topped with extra corn kernels on top and with crackers or pretzels.

 

Broccoli / Kickapoo, WI / 1-2 bunches


Broccoli & Cauliflower Fritters: Coarsely grate broccoli and cauliflower and add to boiling water. After 3-4 minutes, drain and extract as much water as possible. Add chopped onion, crushed garlic, beaten eggs, bread crumbs, grated cheddars, chopped parsley, nutmeg and garam masala. Once well blended, season to taste and add more breadcrumbs if needed to retain texture. Heat oil in a pan then add a spoonful of the  mixture to the pan and flatten with a spatula. Flip and cook until toasted and cooked through. Serve with yogurt and lemon.

 

Red Peppers  / Kickapoo, WI / 1-2 each

 

Tequila Honey Lime Chicken: Combine honey, olive oil, tequila, chili powder, garlic powder, paprika, cumin, chipotle powder, coriander and salt and pepper. Place chicken breasts in this marinade and toss well and let chicken marinade for at least 4 hours or overnight. Preheat grill to medium and add the chicken and grill on each side until cooked through. Let sit and then slice very thinly. Dice red pepper and combine with lime juice, chopped cilantro, salt, pepper and chili powder. Serve chicken over rice and top with red pepper salsa.

 

Lacinato Kale  / Kickapoo, WI / 1-2 lbs

 

Garlicky Kale Frittata: Chop kale and steam for a few minutes until wilted. Melt butter and add sliced onion and cook until translucent. Add chopped garlic, salt and pepper and paprika. Cook for a few minutes, then add kale and stir for a few minutes. Beat eggs and season with salt and pepper. Place kale and onion into a baking pan and pour eggs over top until covered. Bake for 8-10 minutes until eggs are firm. Cool first, then slice and serve!

 

Zucchini  / Kickapoo, WI / 1-2 lbs

 

Parmesan-Zucchini Rice: Bring chicken broth to a boil and add white rice and cover and simmer for 13-15 minutes. Shred zucchini and parmesan cheese and add to rice once cooked with butter and salt. Stir well and cover and let sit until cheese is starting to melt and zucchini is warm. Season to taste and serve as a simple comforting side dish.

 

We expect all of the items listed above plus the following in our Single Boxes

 

Cucumbers / Kickapoo, WI / 1-2 each

 

Cucumber Noodles with Radish & Salmon:  Spiralize or use a peeler to make cucumber noodles or ribbons. Drain water from cucumbers and thinly slice radishes. Combine sesame oil, vinegar, honey, soy sauce, grated ginger and lime juice and whisk until fully incorporated. Combine vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl and pour over salmon filets, covering all sides, then let marinate for at least 20 minutes. Place salmon on parchment lined baking sheet and bake at 350F for about 10 minutes. Switch to the broiler and and cook another 2 minutes. Once browned, but not burned, remove. Toss the cucumber noodles with radishes, black sesame seeds and the sesame dressing. Divide the cucumber noodles among the bowls and add the sliced roasted salmon.

 

Red Cabbage / Kickapoo, WI / 1 each

 

Red Cabbage Soup: Slice cabbage, leek, onion, and dice potatoes. Heat olive oil in a large pan and add leeks and onion with salt. Saute for about 3 minutes until soft. Add potato and a little vegetable stock and saute for about 10 minutes or until potatoes are tender. Add cabbage and cook for a few minutes. Cover with vegetable stock and bring to a boil. Add almond milk, salt and mix well. Blend the soup until smooth and serve hot.

 

Red Onions / Springdale Farm Plymouth, WI / 1-2 lb

 

Melty Turkey Avocado Panini: Combine mayo with minced garlic, lemon juice, chipotle powder, salt and pepper to make a chipotle aioli. Cut open a baguette and spread aioli over bread and top with turkey lunch meat, sliced red onion, provolone, and sliced avocado. Spread butter over the outside of the bread and cook in a panini press until the cheese is melted and the bread is crispy.

 

Thyme / Smits Chicago Heights, IL  / 1 bunch

 

Roasted Red Onion with Thyme: Cut red onion into wedges and place on a sheet pan. Drizzle with olive oil, salt, pepper and add thyme sprigs to the sheet. Roast for 30-35 minutes at 450F or until soft and beginning to brown. Drizzle with balsamic vinegar and serve as a side or with your favorite protein.

 

We expect all of the items listed above plus the following in our Double Boxes

 

Leeks / Springdale Farm Plymouth, WI / ½ lb

 

Roasted Tomato, Avocado & Mushroom Breakfast Plate: Quarter tomatoes and drizzle with olive oil and salt. Roast at 300F for about 1 hour or until shriveled and dark in color. Saute shiitake or sliced crimini mushrooms in olive oil with salt until deep brown. Build each plate with tomatoes, sautéed mushrooms, sliced avocado and a fried egg for a balanced and scrumptious breakfast!

 

Beets / Springdale Farm Plymouth, WI / 1 lb

 

Potato, Leek & Tomato Soup: Melt butter in a pot, chop and add leeks and saute  for about 5 minutes. Peel and cube potatoes. Add stewed tomatoes, chicken broth, potatoes, minced garlic, salt & pepper and bring to a boil. Once potatoes are soft, puree the soup with an immersion blender and stir in cream. Serve immediately!

 

We expect all of the items listed above plus the following in our Family Boxes

 

Grape Tomatoes  / Smits Chicago Heights, IL  / 1 pint

 

Grape Tomato & White Bean Salad: Combine white beans, halved tomatoes and chopped parsley. Mix well. Whisk together olive oil, chopped garlic, rosemary, parmesan, salt, pepper, lemon zest, and lemon juice. Pour dressing over the bean mixture. Refrigerate for an hour and let flavors mingle.

 

Fennel / Harmony Valley Viroqua, WI / 1 each

 

Roasted Radish & Fennel: Slice fennel and toss with quartered radishes, olive oil, salt, and pepper. Roast for 30-40 minutes at 400F, mixing a few times. Dress with olive oil, lemon juice and fresh herbs for a tasty side dish.

 

We expect the following in our Fruit Boxes

 

Honeycrisp Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in your fridge try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if let at room temperature or in direct sunlight.

 

Peaches & Plums

Stone fruit may be left for 3 to 4 days at room temperature but be sure they are out of direct sunlight. Certainly if your fruit is not fully ripe, they can be left out for longer. Transfer them to the refrigerator once they begin to soften. If you store them right away in the refrigerator, stone fruit will keep fresh for about 5 to 7 days.

 

Bartlett Pears

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.

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