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Roasted Beans with Chevre

We like to roast stuff. Beans are great steamed and raw and all, but roasting just feels so . . . enhanced. This is a great side, but it has enough flavor to carry itself as your main lunch component, too.

  • ¾ lb. Romano beans (i.e. your share amount), trimmed
  • 1 tbsp. plus 1 tsp. olive oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 3 tbsp. chevre
  • 1 tsp. lemon juice
  • lemon zest

Preheat oven to 425 degrees. Spread beans on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and top with garlic. Roast for 15 minutes, then top with chevre, lemon juice, and zest. Serve warm.

By |2016-02-16T12:05:18-06:00February 16th, 2016|Recipes|0 Comments

Sharp tart salad

The standout flavors of the apple, arugula, and cheddar can easily be removed from the salad and replaced on flatbread or a sandwich. A well-aged white cheddar will not disappoint you, and the peppery arugula will happily balance it out. The sweetness and crunch of the apples keeps you from too much flavor intensity.

  • 1 tbsp. olive oil
  • 2 tsp. cider vinegar
  • dash of salt
  • 1 small head lettuce, leaves torn
  • 1 bag arugula
  • 1 honey crisp apple, sliced thinly
  • 1 ounce grated sharp white cheddar
  • 2 slices bacon, crumbled (optional)
  • walnut pieces (optional)

In a small bowl, whisk the oil, vinegar, and salt. Toss lettuce and arugula together, sprinkle the apple slices, cheddar, and bacon and nuts (if using) on top and drizzle the oil over the salad. Then eat it. But that probably went without saying.

By |2016-02-16T11:59:48-06:00February 16th, 2016|Recipes|0 Comments

Shaved salad

This is a good way to enjoy full-flavored late-summer roots and blending with a shaved hard white cheese lets you appreciate the bite in them. You can use this on its own or add to pulled pork, or atop arugula or even braised turnip and radish leaves. A mandolin slicer makes this a bit more uniform but you can also do the job with a sharp knife and a careful hand.

  • 1 bunch radishes, thinly sliced
  • washed radish greens (optional, may be braised or raw)
  • 1 bunch turnips, thinly sliced
  • wash turnip greens (optional, may be braised or raw)
  • 1 large carrot, shredded or thinly sliced in strips
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • dash of sea salt
  • thinly shaved hard white cheese such as Manchego, Parmesan, Pecorino Romano

Toss shaved roots, greens (if using) with juice, oil, and salt until all is well-coated. Top with shaved cheese.

By |2016-02-16T11:57:01-06:00February 16th, 2016|Recipes|0 Comments

Sage Salt Fingerlings

This recipe has you making an herb salt to enhance the flavor of the potatoes. Keep this technique in your back pocket, because grinding herbs along with citrus zest into salts is not only a great gift for friends, it is an awesome way to quickly and uniquely intensify your dishes. You can also call it “fancy fries.”

  • Two large or four smaller sage leaves, chopped
  •  1 lb. fingerling potatoes, sliced lengthwise into ¼” wide pieces
  • 1 tsp. kosher salt
  • 1 tsp. lemon zest
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter, melted
  • pepper

Preheat oven to 425.
Using a mortar and pestle, or mini food processor, or wooden spoon and sturdy bowl combine the sage, salt, and lemon zest and grind (or pulse) until finely ground. Transfer the herb salt to a covered container, as you won’t need quite half of it for this recipe.
Combine the potatoes, olive oil, and melted butter in a medium bowl and toss to coat. Grind pepper to taste on top of the potatoes.
Spread the potatoes on a single layer of a baking sheet and roast for 25 minutes. Remove from oven and season generously with herb salt, turning to coat, and return to the oven for another five minutes or until they are tender and gold. Serve warm.

By |2016-02-16T11:50:39-06:00February 16th, 2016|Recipes|0 Comments

Fried Corn and Peppers

I would suggest sweet to mild peppers with this one, but if you go for cayenne, make sure you live to tell me about it! My Grams made fried corn when eating off the cob lost its novelty for the year (or when Grandpa got tired of cleaning his dentures). It is a great side, and like the pico recipe from last week can be used atop a protein. And if you have leftovers, you can mix it with rice and stuff it into a half bell pepper and top with cheese.

  • 2 ears corn, kernals sliced off
  • 2 peppers, seeded and diced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ onion, diced (optional)
  • 1 clove garlic, finely minced
  • 1/8 tsp ground cumin
  • salt & pepper to tasted

Heat oil and butter in a skillet and add your vegetables (if you prefer it more mild, add the garlic and onion first and stir until onion starts to soften and garlic barely begins to brown). Stir until well coated in the oil and butter, about two minutes. Sprinkle cumin, salt, and pepper and stir another minute or so. Dunzo!

By |2016-10-14T08:15:12-05:00February 16th, 2016|Recipes|0 Comments

Summer Pico

This time of year I tend to make up stuff that uses a LOT of whatever I have on hand and is easy to use in dinners and snacks. This is one of those perfect recipe that can turn my countertop from a mess of overwhelming veg to a tidy container and a three meal plan. Really any and every variety of ingredient can be used, it will just change the flavor a bit. Sweet peppers or spicy, red onion or yellow, zucchini or squash, big tomato or cherries, all of it works and it is always delicious. Start with equal parts as the recipe suggests, but if you loooove squash add more, likewise with tomatoes or peppers. Seriously, try to screw it up. You just can’t.

  • One each of tomato, cucumber, pepper, squash, diced and seeded as necessary
  • 1 onion diced
  • juice of 3 limes
  • ½ cup cider vinegar
  • 1 bunch chopped cilantro

Mix all your chopped veg in one bowl, and whisk the cilantro, lime juice, and cider vinegar in a smaller bowl. Combine the two bowls and toss to coat. Cover and let sit overnight in the fridge so all the flavors marinate together.

Use it as a dip for chips, to top some grilled chicken or fish, mixed in with some cooked pasta for a crisp salad, and try your own ideas. Keeps for about a week in a tightly lidded container.

By |2016-02-16T11:44:43-06:00February 16th, 2016|Recipes|0 Comments

Savory Squash Fritters

I love summer squash because it is so plentiful and simple to prepare. Sautéed, roasted, or grilled, it is just so easy to incorporate it as a side. But after a while and when the “plentiful” aspect because more of a burden than a benefit, I try to change things up. This recipe reminds me of all the reasons I love summer squash, and helps keep it interesting for my family. This is great served alongside a sturdy breakfast or brunch.

  • 1 lb summer squash, grated to about 3 cups
  • ½ yellow onion, grated
  • 1 cup flour
  • 1 egg
  • ½ tsp sugar
  • ½ tsp salt
  • 1 tsp fresh thyme, chopped
  • vegetable oil

Place grated onion and squash in a mesh strainer and press to squeeze out some of the water content. Place onion and squash in a large bowl combined with flour, egg, sugar, and salt and mix well. Allow to sit for about five minutes. In a large skillet over medium/high heat, warm enough cooking oil to cover the bottom of the skillet. Place a several heaping tablespoons of the squash mixture into the skillet and cook for about three minutes until golden. Flip them over and gently press flat and cook another three minutes or so. Continue in batches until you are out of squash mixture. Drain on paper towels and eat warm.

By |2016-10-14T08:15:12-05:00February 16th, 2016|Recipes|0 Comments

Roasted Beet and Potato Ratatouille

I have an acknowledged vegetable weakness, and that is that I really like roasted beets. To the point that if I have beets, no matter how many I have, I pretty much eat all of them roasted. I know I should pickle, or steam, or saute. But I like them roasted. So failing trying other methods, I try different combinations to try roasted beets. Which leads me to this week’s recipe. If you have a mandolin slicer, this is your chance to use it. If you have a steady hand, this is your chance to test it by slicing your rounds as thinly as possible to maximize crispness and taste.

  • 1 lb. beets, peeled and sliced very thin
  • 1 lb. rose potatoes, sliced very thin
  • 4 tbsp butter
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • salt and pepper

Preheat oven to 400 degrees. Melt butter along with herbs and use half of it to brush the bottom of an oven safe 9” skillet (like a cast iron). Alternate stacks of potatoes with stacks of beets and spiral around the edges of the skillet, into the interior. They should fill the entire skillet, with a bit if space between each slice so they can crisp up in the oven. Brush remaining herb butter on top of the beets and potatoes, then season with salt and pepper. Roast 30 minutes or until veggies are crisp and interiors are tender. Your beets will “bleed” into your taters to give you some luscious colors. Allow to cool at least 10 minutes before serving.

By |2016-10-14T08:15:12-05:00February 16th, 2016|Recipes|0 Comments

CSA Saute

Say that five times fast.

  • 1 ear corn, kernels sliced off
  • 1 summer squash, cut into bite-sized pieces
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 head broccoli, cut into florets
  • 1 tbsp olive oil
  • salt & pepper

Warm the oil in a skillet over medium heat. When it is shiny, add the diced onion and cook for two minutes stirring constantly. Add corn and green pepper and cook another two minutes. Add the squash and broccoli, salt and pepper and stir for another minute or two. If you like your veggies really tender, put a lid on the skillet and turn heat to low for up to three more minutes. Otherwise continue to stir until squash and broccoli are to your desired tenderness, serve and eat!

Bonus Leftovers Recipe: Chicken and Veggie Quesadillas

If you are getting one of our chickens this week, this is perfect for that little bit of saute you left behind.

  • Shredded chicken
  • Leftover CSA Saute
  • 2 tortillas
  • shredded cheese
  • butter
  • sour cream

Top a tortilla with CSA Saute and shredded chicken and cheese. Place second tortilla on top and butter the top tortilla. Place the quesadilla butter-side down in a skillet over medium heat, and butter the other tortilla. Flip and the original side should be tan and crispy. Give it another minute and flip to check that both sides are tan and crispy. Slice with a pizza cutter and serve with sour cream.

By |2016-02-16T11:18:20-06:00February 16th, 2016|Recipes|0 Comments

Sweet Red Cabbage

So hopefully you loved the CSA slaw, and you can sure make that with the ingredients this week swapping out the green for red cabbage. But if you tend to think of red cabbage as just the SOME OF cabbage in a traditional green slaw, here are a couple of ways to enjoy it as the star of the slaw.

  • 1 cup pickled beets
  • 1 cup shredded red cabbage
  • 1 orange
  • drizzle of olive oil

Pickle your beets according to last week’s Quick Pickles recipe. Mix the shredded cabbage and pickled beets, then top with a chopped orange and its juices, finishing with a drizzle of olive oil.

If that one doesn’t float your boat or you don’t dig on pickled beets, try this one:

  • 2 cups shredded red cabbage
  • 1 green apple, sliced thin
  • handful of dried currants or raisins

Mix them all up! Eat them all up!

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