12 Sep

Corn, Black Beans, and Tomato Stuffed Pattypan Squash

Corn, Black Beans, and Tomato Stuffed Pattypan Squash

Serves 5
Ingredients:

3 large pattypan squash
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
2 ears corn, kernels cut off
3 medium tomatoes, chopped
1 Tbsp cumin
1/2 tsp cayenne pepper
salt to taste
1/4 cup shredded mozzarella cheese

Directions:

Put the squash in a large pot with about 1 inch of water. Cover pot, bring water to a boil, and let the squash steam until they begin to get tender (about 7 min). Remove squash from pot and let them cool. Once they’ve cooled, cut off stems and scoop out as much of the inside of each squash as possible. Roughly chop the scooped out squash and set it aside.

Heat oil over medium heat in a large skillet. Saute onion until it’s tender, and then add garlic and cook for an additional minute. Stir in chopped squash, beans, corn, tomatoes, and spices and cook for a few minutes. Place the squash shells into a large baking dish and stuff them with the bean mixture. Top each squash with a pinch of cheese. You will likely have tons of the bean mixture left, so pour this into the dish around the squash shells or bake it in a separate dish. Bake at 350 for 20 min.

07 Aug

Balsamic Oven-Roasted Green Beans

Fresh green beans cut in half, tossed with extra-virgin olive oil, seasonings and aged balsamic vinegar then quick roasted in the oven til tender, slightly caramelized and crispy around the edges.

Serves: 3

Ingredients

3/4 lb. of green beans, ends trimmed
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste (I recommend Pink Himalayan, Celtic)
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar

Directions

Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they’re evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you’ll probably want to pull them out after 15 minutes. I cooked mine for 20 so they would carmelize more.

Notes & Tips
If you prefer fresh ingredients, toss in sliced onion and diced garlic with the beans.

I hope you are enjoying your CSA share. I always welcome your input and suggestions, so please don’t be shy about offering them. If you have any favorite recipes that you would like to share with the CSA members, please send them to me and I will include them in my newsletter.

See you soon, and don’t forget to call if you are not coming to pick up your share.