CSA Recipes

I got this recipe from AllRecipes.com. The twist is that instead of using 10 Tomatoes. I used 20 Plum Tomatoes grow from my own garden. I also used Basil and Oregano from my garden. The Oregano was a replacement for the Italian seasoning.

In this recipe, when it says squeeze out the seeds. I had to cut the tomatoes in half and run them under water to remove the seeds.

Ingredients

* 10 ripe tomatoes
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 1/4 cup chopped fresh basil
* 1/4 teaspoon Italian seasoning
* 1/4 cup Burgundy wine
* 1 bay leaf
* 2 stalks celery
* 2 tablespoons tomato paste

Read the Directions From AllRecipes.com

Place corn in unsalted water and add 1 tablespoon of sugar.

Heat to a boiling, boil for two minutes uncovered.

Remove from heat and let stand 10 minutes before serving.

Yield: 4 quesadillas, 4 to 6 servings

Ingredients:
3 tablespoons olive oil
1 small red or green pepper, sliced
1/2 pound medium shrimp, (26-30 count)
1 teaspoon ground cumin
Salt and Pepper
8 (6-inch) flour tortillas
1 cup Fresh Tomato Salsa
1 cup Guacamole
1 cup Monterey Jack cheese, coarsely grated
Corn and Black Bean Salsa, recipe follows

Emeril Green for rest of recipe

Ingredients

* 2 cups packed fresh basil leaves
* 2 cloves garlic
* 1/4 cup pine nuts
* 2/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper, to taste
* 1/2 cup freshly grated Pecorino cheese (see Cook’s Note)

Food Network for directions

Serve with elbow macaroon and diced tomatoes.

Ingredients

* 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
* 1 pound cippolini onions, peeled
* 1/4 cup extra-virgin olive oil
* 2 teaspoons dried rosemary
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Food Network – Show: Everyday Italian

* may substitute 1/2 t dried cilantro

Fill a large pot 1/2 full of water; bring to boiling. Meanwhile, cut tops from green peppers and remove seeds. Chop tops and set aside. Add whole sweet peppers to boiling water. Return to boil. Reduce heat and cook, covered, for 4 to 5 minutes, until just tender.

In a medium saucepan, combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers, and one cup water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or until rice is tender.

Stir in cilantro and half the cheese; toss to mix. If necessary, let rice mixture stand, covered, about 5 minutes or until water is absorbed.

Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese.

Bake uncovered in a 400° oven about 15 minutes or until cheese melts. 4 main dish servings

Sent in by Pat The South Mountain Group

Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.

1 spray cooking spray
1 teaspoon olive oil
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 pounds uncooked new potatoes, quartered

Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.

Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more.

Yields about 1 1/4 cups per serving.