New Song CSA

From Whole Foods

Serves 4
Colorful and savory, this gluten-free, dairy-free dish brings an impressive presentation as well as healthful nutrients to the table. Served atop millet, it’s a delicious change from the standard rice accompaniment, and an occasional sweet surprise of currant gives perfect balance to the saltiness of turkey sausage. Works wonderfully with vegetarian sausage too.

Ingredients
4 large bell peppers (any color), tops removed, peppers cored and seeded
1 tablespoon extra virgin olive oil
1 large yellow onion, finely chopped
1/2 pound ground turkey or mild or spicy turkey sausage, casings removed
3 cloves garlic, finely chopped
1 medium zucchini, finely chopped
1/2 cup cilantro, chopped
1/4 cup dried currants
1 tablespoon lemon juice
1/2 cup plain rice, soy, or almond milk
1 tablespoon mild curry powder
Salt and pepper to taste
4 cups cooked millet or quinoa, hot
1 lemon, cut into wedges (optional)

Method
Preheat oven to 350°F.

Bring a large pot of water to a boil. Add peppers and cook for 3 minutes. Drain peppers and run under cold water until completely cool; set aside.

Heat oil in a large skillet over medium heat. Add onions and cook until soft, about 3 minutes. Add turkey or turkey sausage and garlic and cook, breaking up turkey with a wooden spoon, until evenly browned, about 5 minutes. Add zucchini, cilantro, currants and lemon juice. Cover and simmer over low heat for 2 to 3 minutes, stirring occasionally. Remove skillet from heat & set aside.

Arrange peppers in a shallow baking dish, hollow-side up, so that they are touching. Using a slotted spoon, divide turkey mixture between peppers, using all of the stuffing and reserving liquid remaining in skillet. Bring reserved liquid in skillet to a boil over medium high heat. Reduce heat to low, then whisk in rice, soy, or almond milk, curry powder, salt and pepper. Simmer, whisking constantly, until curry powder has completely dissolved, about 1 to 2 minutes. Spoon sauce evenly over each stuffed pepper. Cover dish with aluminum foil and bake for 25 to 30 minutes, or until peppers are tender.

To serve, divide millet or quinoa evenly among 4 plates and arrange peppers on top. Spoon any liquid remaining in the baking dish on top of the peppers and serve, garnished with lemon wedges, if desired.

Nutrition
Per serving (about 19oz/536g-wt.): 440 calories (100 from fat), 11g total fat, 2g saturated fat, 45mg cholesterol, 370mg sodium, 67g total carbohydrate (8g dietary fiber, 17g sugar), 19g protein

From Whole Foods

Serves 4 to 6
Sautéed vegetables enhance your choice of russet or red potatoes in this casserole. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.

Ingredients
4 medium russet or red potatoes, cut into quarters
2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
1 large stalk celery, chopped
1/2 cup red pepper, chopped
2 tablespoons butter
2 to 4 tablespoons milk
Sea salt to taste
White pepper to taste
2 tablespoons grated Pecorino Romano Cheese (optional)
Paprika to garnish

Method
Cook potatoes in boiling salted water until tender, about 15 minutes.

Preheat oven to 450°F. Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.

When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.

Spread the remaining tablespoon of olive oil in an 8- or 9-inch square casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated cheese and paprika. Bake for 20 minutes or until golden brown.

Nutrition
Per Serving (177g-wt.): 200 calories (80 from fat), 9g total fat, 3.5g saturated fat, 4g protein, 26g total carbohydrate (2g dietary fiber, 3g sugar), 10mg cholesterol, 230mg sodium

Retrieved from ‘the wednesday chef‘ blog.

Ingredients:
3 large cloves garlic, thinly sliced
1/4 to 1/2 cup of good-quality olive oil
12 basil leaves
4 ripe tomatoes
Dried spaghetti
1 ball imported mozzarella
Salt

1. Take out your largest bowl. Add the garlic. Pour in the olive oil. Snip the basil leaves with scissors into shreds over the garlic mixture or slice thinly with a very sharp knife. Let sit all day or at least an hour or two.

2. About 2 hours before serving, chop the tomatoes and add them to the bowl.

3. When you’re ready to eat, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut the mozzarella into small cubes.

4. Drain the pasta and pour it on top of the tomato mixture. Do not stir. Spread the mozzarella on top of the pasta and toss only the pasta and cheese; the cheese will soften slightly, and the pasta will get coated with fat. Then stir up from the bottom, incorporating the tomato mixture. Season to taste and serve. Serves 2.