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2022 CSA Blog

Your exclusive Blog for CSA Newsletters, Recipes, and other Farm News!

Week 8 CSA Recipes

7/7/2021

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Picture
Cherry Tomato Vinaigrette
Bon Appetit
 
Ingredients:
     
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped herbs (dill, cilantro, parsley, chives, or a mix)
 
Directions:
            
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add herbs just before serving.

Summer Squash and Potato Torte
SmittenKitchen.com​

Ingredients:


    1 bunch green onions, thinly sliced
    1 cup grated Parmesan cheese
    2 Tbsp. all-purpose flour
    1 Tbsp. chopped fresh thyme leaves
    1 1/2 tsp. salt
    3/4 tsp. pepper
    2 lb. potatoes, cut into 1/8-inch-thick rounds
    12 oz. summer squash, cut into 1/8-inch-thick rounds
    6 tsp. olive oil


Directions:

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second pan.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. Serve warm, or allow to cool, sliced into wedges and sprinkled with remaining green onions.
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