White Bean Basil Hummus

Adding fresh basil to hummus gives a pleasant twist to a beloved favorite. For those devoted to traditional hummus making, forgo the blender and grind the mash by hand with a pestle and mortar.

Ingredients:

  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1 Tbsp. lemon juice
  • 1 can garbanzo beans, Rinsed, drained and skin removed 1 can white beans, rinsed and drained
  • 2 Tbsp. tahini
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 2-4 Tbsp. water
Directions:
  1. Place all ingredients except water and basil into a food processor and process, you may have to stop and scrape down the sides.
  2. Next add basil and water and puree until basil is mixed well.

Recipe and Photo by Sarah O’toole of Cooking With CSA

Crunchy Kale Chips

Recipe & Photo by Sarah O'Toole of Cooking With CSA

Crunchy Kale Chips

Prep Time: 15 Mins Cooking Time: 45 Mins Total Time: 1 Hour

Ingredients:

  • 1 bunch kale
  • 1/2 cup dried coconut
  • 1/4 cup sesame seeds
  • 2 Tbsp. tamari (reduced sodium)
  • 1/4- 1/2 cup water
  • 2 Tbsp. coconut sugar (any sugar will work)
  • 1/2 Tbsp. chia seeds
  • 1/2 tsp. ginger powder
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. apple cider vinegar

Directions:

  1. Pre-heat oven to 300°F.
  2. Remove stems from kale; try to get the biggest pieces of kale as possible.
  3. In a high speed blender or food processor place all ingredients, leaving out the kale, and starting with just 1/4 cup of water to start. Process until smooth (desired consistency is that of a creamy dip).
  4. Once desired consistency is reached, place sauce in a large bowl. Add kale leafs to large bowl and mix with hands.
  5. Line baking sheets (you will need 2) with parchment paper. Lay kale covered in sauce on parchment paper. Bake for 45 minutes. Keep an eye on them during the last few minutes.
  6. Alternative: Dehydrate the kale chips in a dehydrator at 115°F for 14 hours.

Black Eyed Pea Cornbread

Comfort food re-imagined with heart-healthy black-eyed peas that are a good source of calcium. Crumble this cornbread under ice cream, serve with chili or top with a dollop of butter and enjoy.

Serves: 8
Takes: 45 minutes

Ingredients

  • 1 cup cooked black eye peas
  • 2 cups cornmeal
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 2 Tbsp. coconut oil
  • 2 cups non-dairy milk
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. raw honey :

Directions

  1. Preheat oven to 350 degree F
  2. line a 9×13 baking pan with parchment paper
  3. In a medium bowl, wisk together the milk and the vinegar and set aside.
  4. In a large bowl, sift together the dry ingredients.
  5. Add the oil and honey to the milk mixture. Wisk with a fork until it starts to bubble.
  6. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
  7. Next stir in the beans.
  8. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

Fresh Green Tomato Salsa

Green tomatoes arrive in my CSA box this week, and I love their rich tang. Blend them with alliums and cilantro in a food processor for a light and tasty salsa.

Ingredients

  • 3 green tomatoes
  • 1 spring onion (the bulb)
  • 2 cloves of garlic
  • 1⁄2 bunch of cilantro
  • 1/2-1 jalapeno

 

Directions

  1. Place all ingredients into a food processor and process until smooth.
  2. Adjust heat to your taste.
  3. Drain juice through strainer and serve.

Roasted Zucchini Flatbreads

Zucchini, here they come! This recipes captures early zucchini and bakes them into sweet goodness on a flatbread. It’s delicious served hot, cold or the next day. Substitute gluten-free pita bread as needed.

I first saw this recipe on Suziesfarm.com.

Ingredients

4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt
4 round, pocketless whole-grain pita
1/3 cup prepared hummus
1/4 cup crumbled goat cheese
2 cups baby arugula
1/4 cup chopped almonds
1 lemon, quartered, for serving

Directions

Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.
Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

Baba Ganoush

Eggplant are starting to come into season, and my favorite way to eat them is in this smoky, creamy dip. The hardest part is peeling off the charred skins, which is made easier by wearing rubber gloves with good finger grips. Take this to a party and watch is disappear.

This recipe first appeared on Suzie’sFarm.com .

Ingredients

2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping

Directions

Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don’t skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Scoop the flesh into a bowl or blender.
Add the lemon juice, tahini, garlic, parsley, and a little salt and pepper. Blend together until smooth. Feel free to add more lemon juice, more salt and pepper, it will vary depending on the size of your eggplant. Serve with pita chips.

Smoky Eggplant Chutney

Eggplants signal summer is in full swing, and the tomatoes won’t be long. Try this recipe for smoky, sweet eggplant chutney from the New York Times. It makes a great appetizer or garnish on roasted meat.

Ingredients

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup apple cider vinegar
1/3 cup chopped fresh cilantro

Directions

Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Cucumber, Red Onion, and Dill Salad

Quench your thirst and cool your body with this super fast summer cucumber salad recipe from Suzie’s Farm.

Ingredients

1/4 cup white-wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
4 cups cucumbers, peeled and cut in half lengthwise, sliced into half moons
1/2 red onion, thinly sliced
2 tablespoons chopped fresh dill

Directions

In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Grilled Strawberry Basil Kabobs

Grilling strawberries concentrates the natural sweetness in the berries. Try out the kabobs as a side dish or a dessert. Recipe from Suzie’s Farm.

Ingredients

About 16 medium to large strawberries (firm but ripe)
1 small bunch fresh basil
2 tablespoons honey
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
Sea salt
Grapeseed oil

Directions

To clean the strawberries, use a damp paper to wipe each one off. Remove the stems and cut each one in half, lengthwise.
One by one, gently slide each strawberry half onto a metal or wooden skewer (if you’re using wooden, soak them in water for about 10 minutes first). Between each strawberry half, slide on one or two basil leaves. Set aside.
In a small mixing bowl, whisk together the honey, vinegar, vanilla and a pinch of sea salt. Set aside.
Preheat a stove-top grill or your barbeque and drizzle or brush a bit of grape seed oil onto the flat surface of each strawberry. Once the grill is hot, place the strawberry skewers on it, flat side down. You should hear a sizzling sound — if you don’t the grill is not hot enough. Wait until it is! Grill until each side is marked from the grill, about 30 seconds per side. Place the skewers on a plate and while they’re still hot, use a pastry brush to add the glaze to the kebabs. Remove them from the skewers to serve.

Summer Squash Squares

Summer squash squares are healthy take on lemon squares. They are easy to bake and make a conversation-starting appetizer or brunch side. This recipes makes 24 squares.

The post Summer Squash Squares appeared first on FullBellyFarm.com and was adapted here.

Ingredients

1 cup gluten-free baking flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped onion

1/2 teaspoon chile pepper

1/4 teaspoon dried leaf thyme

6 slices bacon, cooked, not crisp, diced (optional)

1/2 cup shredded Cheddar or Jack cheese

4 eggs

2/3 cup oil

3 cups thinly sliced zucchini

Directions

Heat oven to 350°. Grease and flour a 13-x9-inch baking pan.

In a mixing bowl, combine the flour, baking powder, salt, seasonings and chopped onion.

In a small bowl, whisk the eggs with the oil. Add egg mixture to the dry mixture and stir until blended. Fold in the cheese, zucchini and bacon.

Spread in the prepared baking pan. Bake for about 25 minutes, until set and lightly browned around the edges. Cool slightly and cut into squares.