CSA

In this week’s CSA spotlight, I’m focusing on Pattypan Squash.

Pattypan squash are a variety of summer squash that have a unique, UFO like shape.  These squash come in yellow, white and green varieties and are also known as scallop squash, sunburst squash and custard squash (among other names used).  This recipe is a great summer recipe since there are few ingredients and it uses basil, which is abundant during this time of year.  Although the squash look different, I found them to have a similar taste to yellow squash and zucchini.  While the kids aren’t big fans of squash they each had small portions of this side dish.  I served this as a side with chicken cutlets and mashed potatoes.

Pattypan Squash with Basil
Recipe slightly adapted from Food Renegade

Ingredients:
3 1/2 cups patty pan squash, sliced (approximately 7 small squash)
1/4 cup melted butter
1/4 cup fresh basil leaves, chopped
salt

Directions:
1.  Preheat the oven to 350 degrees F.   Spray a 2 quart cooking dish with non-stick spray.  Place a layer of squash slices on the bottom of the dish.  Drizzle some of the melted butter on top and sprinkle some of the basil and salt on top.  Continue layering this way until all the squash and basil has been used.  (I had 3 layers).

2.  When finished layering, cover the dish and cook in the preheated oven for 30 minutes or until squash is tender.  Serve warm.

In this week’s CSA challenge I am spotlighting leeks.  Leeks look like long, thick scallions and are related to onions, shallots and scallions.  However, they have a milder flavor than onions.  Leeks need to be cleaned really well, as they grow in sandy soil, which tends to collect among the layers.  In this recipe, to prepare the leeks, I chopped the tops and ends off.  Then I made a cut down the length of the leek, sliced it and then rinsed them in a bowl of water.

To showcase the leeks I made Spicy Grits with Chorizo, Leeks and Corn.  I have recently come to like grits, especially with cheese!  The kids were visiting their grandparents for a few days and since they don’t like grits, I thought it was a perfect time to make this recipe.  This recipe is versatile, in that you can substitute different vegetables.  I used Swiss chard in place of the spinach the original recipe called for.  I think adding some sautéed zucchini would be tasty as well!

Spicy Grits with Chorizo, Leeks and Corn
Recipe adapted from Real Simple

Ingredients:
2 links of chorizo, sliced about 1/4 inch thick
3 leeks (both white and light green parts), thinly sliced
1 clove garlic, minced
1 28-ounce can diced tomatoes, undrained
salt and pepper
1 1/2 teaspoons crushed red pepper
1/2 cup grits
1 1/2 cups fresh corn kernels (from 3 ears of corn)
1 bunch of Swiss chard, chopped

Directions:
1 . In a large saute pan, cook chorizo over medium heat until browned, approximately 3 minutes.

2. Add the leeks and garlic , cooking for approximately 3-4 minutes until leeks start to soften.

3. Add the tomatoes, 2 cups of water, 1/2 teaspoon salt, 1/4 teaspoon pepper and crushed red pepper.  Bring mixture to a boil.

4.  Stir in the grits.  Reduce heat to medium low and cook, stirring often until grits are tender and slightly thickened.  (While the original recipe noted about 10 minutes, it took at least 20 minutes for my grits to thicken).

5.  Add the corn and Swiss chard, cooking until the chard wilts, approximately five minutes.

Today I am linking up with Johanna and Heather for their monthly Recipe Club linkup.  This is a new linkup and my first time sharing a recipe with them.

This is also the second week of my CSA Challenge.  In this new series, I am spotlighting vegetables from my weekly CSA and how I use them.  Last week I showcased escarole and how I used it in Penne with Escarole and Sausage.  Today, I am spotlighting watercress.  This is a leafy green that I’ve eaten at restaurants but had never cooked with, prior to receiving it in my CSA.  Raw, watercress has a slightly bitter taste.  I have found that cooking “bitter” greens tend to lessen the bitterness, as this recipe did.  Since joining the CSA, I have been stocking up on frozen pie crusts.  I am not a baker and don’t have the patience for making my own pie crust.  However, using the pre-made pie crusts makes making quiche a breeze.  I’ve made several different quiches and my husband and I enjoy them for breakfast.   The kids don’t especially enjoy the veggie filled quiches.  However, if it has bacon and cheese, they want in!  Since there’s no meat in this quiche, my husband and I enjoyed this Watercress and Red Pepper Quiche.

Watercress and Red Pepper Quiche
Recipe adapted from Allrecipes UK

Ingredients:
1 frozen pie crust, thawed as directed
1 teaspoon olive oil
1 large onion, sliced
1 tablespoon brown sugar
1/4 teaspoon salt, plus a pinch
1/4 teaspoon black pepper
4 eggs
1 cup milk
1 bunch watercress, stalks removed and leaves chopped
1/2 cup mozzarella cheese, shredded
1 large red pepper, diced

Directions:
1. Preheat oven to 425 degrees F, placing a baking sheet in oven to warm.

2. To make the filling, heat the oil over low heat in a large, nonstick pan.  Add the onions, brown sugar and a pinch of salt, mixing them together.  Saute for 25-30 minutes, stirring frequently, until the onions are softened and lightly caramelized. Remove from the heat and set aside to cool.

3. Crack the eggs in a large mixing bowl, add the milk and salt and black pepper and whisk well. Then stir in the watercress and mozzarella cheese.

4.  Spoon the cooled onions into the pie crust, spreading them out evenly.  Pour the watercress mixture and sprinkle the diced pepper over the top.

5.  Place the prepared quiche on the hot baking sheet and cook for 35-40 minutes until the filling is set and the topping is lightly browned. Serve it hot or at room temperature.

If you follow me on Instagram you know that I joined a local CSA for the first time this year.  It is fun being introduced to new vegetables, but it is challenging as well.  Some of the vegetables I receive I have never heard of, have only tried in restaurants or have never cooked with.  Over the next few weeks, I have a new series planned where I am showcasing how I use some of the vegetables from my CSA.  Hopefully, this will inspire you to pick up a new vegetable at the Farmer’s market or grocery store or help you cook with it, if like me, you receive it in a CSA pickup.

The first vegetable that I am spotlighting is escarole.  Escarole is a leafy green that looks like a head of lettuce, but has a more bitter taste.  Because the head of escarole I had was so large, I settled on this Penne with Escarole and Sausage recipe from the Cooking Channel, figuring I’d be able to use most of it up. I have made a similar recipe to this one in the past using broccoli rabe, another bitter green.  This recipe was a winner, as the bitterness of the leaves was greatly reduced by the heating.  It also blended well with the flavors of the garlic and sausage.  To keep the recipe kid-friendly, I omitted the crushed red pepper that the original recipe called for.

Penne with Escarole and Sausage
Recipe adapted from the Cooking Channel, courtesy of Emeril Lagasse

Ingredients
 pound pasta
 teaspoon olive oil
 large onion diced
1/2 teaspoon salt, plus additional for salting pasta water
1 teaspoon freshly ground black pepper
1 1/2  pounds sweet Italian sausage, removed from casing
While the pasta cooks, heat the olive oil in a large saute pan over medium heat. Add the onions, 1/2 teaspoon salt, and black pepper, cooking until onion is soft, approximately 5 minutes. Add the sausage and cook until browned, 6 to 8 minutes, breaking up the sausage pieces as it cooks. Add the garlic and escarole, and cook for approximately 5 minutes longer, as escarole beings to wilt.

Add the cooked pasta and the reserved cooking water, and stir gently to combine.  Simmer until everything is heated through, approximately 2 minutes.

Transfer the mixture to a large serving bowl. Add the cheese tossing to combine.