CSA Share Week 15

Cherry Tomatoes 

Slicers Tomatoes 

Cucumbers

Sweet Peppers 

Okra  

Green Beans or Eggplant 

Fennel

Garlic

Basil

Apples (KC Food Hub)

Roasted Fennel with Parmesan

Ingredients

  • 4 tablespoons olive oil

  • 4 fennel bulbs, cut horizontally into ⅓-inch thick slices, fronds reserved

  • Salt and freshly ground black pepper

  • ⅓ cup freshly shredded Parmesan

Directions

  1. Preheat the oven to 375 degrees F.

  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. 

  3. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. 

  4. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

 

Okra and Tomatoes

A great side dish served with rice

Ingredients

  • 2 tablespoons olive oil

  • 1/2 onion chopped

  • 2 cloves garlic chopped

  • 2 medium sized tomatoes diced

  • 2 cups fresh okra cleaned and cut into 1" slices

  • salt

  • fresh ground black pepper

Instructions

  1. Add olive oil to a saute pan over medium-low heat. Add in onions and saute until tender. Add garlic.

  2. Add in diced tomatoes and toss in okra. Stir to combine.

  3. Allow to simmer over medium-low heat for about 20 minutes until the okra has become tender.

  4. Toss in salt and freshly ground pepper to taste.



 

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