CSA Share Week 10

Shallots- KCFS

Garlic-KCFS

Herb- KCFS

Potatoes- KCFS

Onions- KCFS

Tiny Greens-KCFS

Cherry Tomatoes or Summer Squash  KCFS

OR

Cucumbers or hot/sweet peppers KCFS

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CHERRY TOMATO BASIL SALAD

Ingredients

basil oil:

  • ¼ cup olive oil

  • 2-3 basil leaves (plus more to toss into the salad)

  • squeeze of lemon

salad:

  • 1 pint cherry tomatoes, sliced in half

  • about ⅔ cup of small mozzarella balls, halved

  • ½ cup raw corn kernels

  • a few sliced basil leaves

  • drizzle of balsamic vinegar

  • salt & pepper

  • ¼ cup pine nuts (optional)

  • pinch of red pepper flakes (optional)

Instructions

  1. Make the basil oil by very finely chopping 3-4 of your basil leaves, and mixing with the olive oil and a small squeeze of lemon. (you can also do this in a food processor). Let that sit while you assemble everything else.

  2. Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.

  3. Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.

  4. Top with pine nuts and red pepper flakes. Serve with the remaining basil oil on the side.

 

Baby Summer Squash with Ricotta and Mint

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil

  • 2 lb. mixed baby zucchini, yellow squash, and pattypan squash

  • 1/2 tsp. Kosher salt

  • tsp. Freshly ground black pepper

  • 1/4 tsp. crushed red pepper flakes

  • 1/4 c. torn mint leaves

  • 1/2 c. ricotta cheese

  • Whole mint leaves

DIRECTIONS

  • 1. Heat a large skillet over medium-high heat. Add oil and swirl to coat skillet. Add squashes, salt, black pepper, and red pepper flakes. Cook 5 to 6 minutes, stirring frequently, until squashes are tender.

  • 2. Remove from heat and stir in torn mint leaves. Transfer squash to a serving dish and top with Ricotta. Garnish with mint leaves.

 

Cucumber Salad

Ingredients

  • 1 pound seedless cucumbers, thinly sliced crosswise on a mandoline

  •  1 1/2 teaspoons sugar

  •  1 1/2 teaspoons kosher salt

  •  2 1/2 tablespoons red wine vinegar

  •  1/2 small onion, thinly sliced

Instructions 

  1. In a medium bowl, toss the cucumber slices with the sugar and salt and let stand for 5 minutes. Stir in the vinegar and onion and refrigerate for 10 minutes, then serve.

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