Recipes from Jess
We’ve added a new “RECIPES” link to our website where you can find recipes that highlight each of the vegetables that you receive in your share. Each veggie will eventually have its own page with a gorgeous photo courtesy of Bob Durling, a brief description of the veggie with storage and cooking tips, and a list of recipe links. You’ll find pages for most of your fall veggies here now and we’ll continue to add more each week, so check back regularly! Jess will continue to include recipe suggestions in the weekly newsletters, but we thought a one-stop-shop for all of the vegetables would be helpful too. Click here to visit the recipes page.
BROWN BUTTER BUTTERNUT SQUASH PASTA
This recipe calls for sausage but you could easily skip it or use a vegetarian sausage if you prefer and swap out the bucatini for whatever pasta you have on hand.
BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA SKILLET
Ready in under 30 minutes, one pan AND everyone loves it. What more could a busy mom ask for?
CHICKEN STUFFED WITH GOLDEN ONIONS AND FONTINA
Surprisingly easy yet elegant enough for entertaining.
CHEDDAR, BROCCOLI AND BARLEY STUFFED SWEET POTATOES
Make this even more family friendly by letting everyone put on their own toppings!
CREAMY POLENTA WITH CRISPY BEETS AND PESTO
KOHLRABI FRITTERS
https://www.cookinglight.com/recipes/kohlrabi-frittersKohlrabi is something that I wasn’t familiar with until I started getting a CSA share but now I get it whenever there is a choice. Also called a German Turnip, kohlrabi is in the cabbage (Brassica) family and has a mild flavor like a cross between a cucumber and a turnip. The whole plant is edible and can be eaten raw but I typically strip off the stems and leaves and if the skin is feeling on the tough side I peel it with a veggie peeler. We love to make these fritters with them and I frequently mix half kohlrabi and half shredded carrots if we have them on hand. Scallions or scapes would be great in here too and I think this week I’ll add some shredded kale too.
MAPLE ROASTED BRUSSELS SPROUTS WITH HAZELNUTS AND BACON
Sure to be a hit even with those that aren't fans of Brussels sprouts.
FRISEE SALAD WITH ROASTED BEETS
Frisée is a type of lettuce in the chicory and endive family. It has a slightly bitter or peppery flavor and looks exactly like it sounds. Pair them with beets and an orange vinaigrette in this side salad – add grilled chicken for a main dish.
CREAMY ROOT VEGETABLE STEW WITH GRUYERE CROSTINI
Whenever I see rutabaga, I think of this recipe. Surprisingly hearty for a vegetable stew and the gruyere crostini with fresh rosemary are scrumptious!
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
This is one of my go-to fall recipes. I don't always make the parsnip chips but they are absolutely worth it if you have the time!
DAIKON RADISH & CUCUMBER SALAD
Purple daikon radish, green cucumbers and a zesty sesame dressing make this salad as tasty as it is gorgeous!
HARVEST CHICKEN SKILLET WITH SWEET POTATOES AND BRUSSELS SPROUTS
CELERY ROOT 411 & CELERAIC AND GRUYERE FRITTERS
Celery Root or Celeriac is packed with fiber, vitamins and minerals and is surprisingly delicious. It’s sort of a cross between celery and parsley in terms of flavor but with a potato or apple-like texture. I like to cut it into chunks or steak fry shapes and roast it with a splash of olive oil and some salt and pepper but it's also amazing added to soups, pureed into a mash or try these cheesy fritters.
SWEET POTATO AND SAUSAGE STRATA
WHOLE WHEAT PIZZA WITH WATERMELON RADISH
This is maybe the prettiest pizza I've ever seen. I like to make pizza dough in my bread machine but if you want to make it super easy, grab a ball of dough from the supermarket or local pizza shop.
CELERAIC WALNUT TACOS
All the flavors of tacos but without the meat!
FRISEE SALAD WITH EGG & BACON
A mustardy vinaigrette and fresh chives push this light lunch salad over the top!
EASY ITALIAN WEDDING SOUP
Spinach, carrots, onions and adorable little mini sausage and chicken meatballs.
