½ of each watermelon chopped with seeds removed
1 bell pepper, chopped
1 small red onion, chopped
About a handful of mint and cilantro, chopped together
Juice of 2 limes
2 tablespoons extra virgin olive oil
Combine all the ingredients together in a shallow bowl and gently mix together.
Serve and enjoy the easy summer side dish.
1 delicata or acorn squash
1 Tbsp canola oil
1 sweet pepper, sliced
½ onion, sliced thin
1 clove garlic, minced
1/4 cup Thai red curry paste
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
Kosher salt to taste
One 13-ounce can unsweetened coconut milk
1/4 cup fresh parsley or cilantro, plus more for garnish
Cut squash in half lengthwise and scoop out the seeds. Trim the ends. Cut into 1/2- inch-wide half crosswise if using Delicata, or cut into wedges and then peel if using acorn.
Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.
Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add sweet pepper, onion, and garlic and sauté for about 1 minute. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
Stir in the parsley and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.
Season to taste with salt. Serve with Rice.
1-2 cups eggplant
1 bunch scallions
2 sweet peppers (optional)
2 medium summer squash
2-3 tomatoes
1 1/2 tablespoons olive oil
2 cloves garlic
1 bay leaf
2 sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper
Chop eggplant into bite-sized cubes. Toss with a tablespoon of salt and set to drain in a strainer while you prep the other ingredients.
Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.
Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.
Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.
Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan.
Stir until well mixed and bring stew to a simmer, then turn heat to low and simmer for 30 minutes.
Remove the bay leaf and thyme and stir in basil and scallion tops.
1 bunch green kale – rough chopped with the stems removed
1 bell pepper – small dice
1-2 ears of sweet corn (kernels removed from cob)
2 Tbsp cilantro – chopped fine
2 cloves garlic – minced
1-2 tsp red pepper flakes
2 Tbsp olive oil
Salt and pepper to taste
Heat oil over medium heat. Add the garlic and cook until aromatic 1-2 minutes. Then add the kale and cook until the leaves are beginning to wilt. At this point add the sweet corn, peppers and red pepper flakes. Continue to cook until the moisture is evaporated.
Remove from the heat and toss in the chopped cilantro. Add salt and pepper to taste.
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp water
2 tsp honey
1 clove garlic, finely minced
½-inch piece of ginger, finely minced
½ tsp sesame oil
1 bunch kale and/or 1 head lettuce, rough chopped
2-3 carrots, ribboned using a potato peeler
1-2 peppers seeded then sliced thin
1/4 cup toasted almond slices
1 Tbsp sesame seeds
To make the dressing, mix all the dressing ingredients together in a small bowl.
To assemble the salad, add the kale, pepper slices and carrots to a large bowl. Pour over the dressing and toss well to combine. Let it sit for 10-15 minutes, tossing every now and then.
When ready to serve, garnish with the toasted almond slices and sesame seeds.
6 ripe tomatoes, cut into chunks
1/2 large cucumber—peeled, halved, seeded and cut into chunks
1 green bell pepper, cut into chunks
2 garlic cloves, smashed
1 cup water
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt
½ jalapeño minced (optional for a little kick)
In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, jalapeño, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.
1 medium spaghetti squash
3 peppers halved, stems and seeds removed
3 tablespoons olive oil
1 Ailsa Craig onion, chopped
3 cloves garlic, rough chopped
1/2 pound of tomatoes, halved
1/2 tsp dried oregano
1/2 tsp dried basil
1 or 2 tablespoon(s) sherry vinegar
Pinch of red pepper flakes
Kosher salt
Freshly ground black pepper
Parmesan, grated
Place peppers, tomatoes, garlic and onion on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 – 15 minutes or until a good caramelization. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and red pepper flakes and purée until smooth. May need a splash of water to help get the right consistency Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.
Preheat oven to 400°F.
Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper – Tomato Sauce. Add grated parmesan.
4 garlic cloves, unpeeled
1.5 lbs potatoes
2 red bell peppers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Preheat oven to 450° F.
Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
4 garlic cloves, unpeeled
1.5 lbs potatoes
2 red bell peppers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Preheat oven to 450° F.
Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.
2 green peppers
2 cucumbers, peeled, halved, seeded, and cut into chunks
2 ripe avocados, cut into 1-inch chunks
1/2 bunch chopped fresh cilantro
1/2 cup extra-virgin olive oil; more for serving
1 1/2 Tbsp lemon juice
1 large clove garlic, minced
Kosher salt and freshly ground black pepper
Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the peppers in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.
In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp salt, 1/4 tsp pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.
1-2 cups eggplant
1 bunch scallions
2 sweet peppers (optional)
2 medium summer squash
2-3 tomatoes
1 1/2 tablespoons olive oil
2 cloves garlic
1 bay leaf
2 sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper
Chop eggplant into bite-sized cubes. Toss with a Tbsp of salt and set in strainer while you prep the other ingredients.
Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.
Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.
Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.
Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan.
Stir until well mixed and bring stew to a simmer then turn heat to low and simmer for 30 minutes
Remove the bay leaf and thyme and stir in basil and scallion tops
1 12 ounce loaf artisan bread (6-8 very full cups)
2 to 3 tomatoes
1 medium carmen pepper
1/2 medium red onion
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup thinly sliced basil (if available)
Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.
Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.
Chop the vegetables: Chop the tomatoes, pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.
Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.
Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.
Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.
1 acorn squash, seeds removed and cut into even sized wedges
1-2 carmen frying pepper, sliced thin
1 yellow onion, sliced thin
1 carrot, peeled and sliced into thin ½ moons
2 Tbsp canola or safflower oil
2 Tbsp miso paste
2 cups vegetable broth
Heat large skillet or frying pan to med-hi heat. Add the oil then place the acorn wedges in and cook for about 30 seconds per side. Remove and add the sliced onions and carrots and sauté for about a minute then place the squash back in the pan.
Add the miso and vegetable broth into a bowl and stir until miso is incorporated then add to the pan. Reduce heat and simmer for about 10 minutes then add the sliced peppers and continue cooking for another 5 minutes or until the squash is tender.
1 medium Jester squash, cut in half, and seeds removed
2 red Carmen peppers, cut in half lengthwise and deseeded
2 cups vegetable broth
1 teaspoon fresh grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper, to taste
Dollop of yogurt to finish
Preheat oven to 375 degrees. Line a baking sheet with parchment and place squash flesh side down and roast for 20 minutes.
Add peppers and roast for 30-35 more minutes. Turn off oven and let vegetables cool for about 5 minutes.
Remove flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a high powdered blender or use an immersion blender. Blend until smooth, about 1-2 minutes.
Add a dollop of yogurt when you serve to make the soup a little creamier.
1 bag green beans, trim ends
1 sweet pepper, seeded and small diced
1-2 ears of corn, grilled
1/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
1 Tbsp whole grain mustard
1/2 tsp pepper
1/4 tsp salt
2 Tbsp chopped basil (optional)
Preheat grill to medium heat.
Grill corn with husks on until tender then remove husks and separate kernels from cob.
Toss beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.
Remove seeds from pepper and dice small. Add this to the green beans.
Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil).
Cook for 10 to 15 minutes stirring occasionally until it is slightly charred.
Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.
Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.
Place the beans, corn and peppers in a salad bowl and pour dressing over them.
Toss all ingredients gently until the beans, corn and peppers are fully coated with the dressing.
Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.
1 cup olive oil
2 cloves garlic, finely minced
2 Tbsp balsamic vinegar
1 bunch of kale, washed and dried
Summer squash and bell pepper sliced tossed in oil, salt and pepper - grilled
2 oz crumbled feta
1-2 tomatoes sliced
1 Tbsp parsley chopped
Zest and juice of 1 lemon
Salt and pepper to taste
Pre-heat grill.
Grill assorted veggies then chill.
In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.
Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.
Remove kale from grill and cool until workable. Then rough chop.
For salad add grilled assorted veggies, feta, parsley and sliced tomatoes.
Vinaigrette Recipe
3 parts good olive oil to 1-part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.
1/2 lb green beans, trim ends
1 red bell pepper, seeded and small diced
1/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
1 Tbsp whole grain mustard
1/2 tsp pepper (or more to taste)
1/4 tsp salt (or more to taste)
2 Tbsp chopped parsley
Preheat grill to Medium heat.
Toss green beans in a little bit of olive oil and sprinkle with salt and pepper and set aside.
Remove seeds from pepper and dice small. Add this to the green beans.
Place beans and pepper mixture on a grill pan (if you don’t have one, make one out of aluminum foil.
Cook for 10 to 15 minutes stirring occasionally until it is slightly charred.
Once cooked to desired state remove from heat and place into a dish and into the fridge to cool quickly.
Once cooled, whisk together oil, vinegar, mustard, pepper, salt, and basil in a small bowl.
Place the green beans and peppers in a salad bowl and pour dressing over them.
Toss all ingredients gently until the beans and peppers are fully coated with the dressing.
Let the salad marinate at room temperature for 30 minutes. Serve at room temperature.
2 pounds ripe tomatoes, heirloom or hybrids
1 small red onion, sliced thinly crosswise
1 bell pepper, sliced thin
Sea salt to taste
3 ounces feta crumbles
2 tablespoons roughly chopped parsley
½ teaspoon dried oregano
Extra-virgin olive oil, for drizzling
Pinch of cracked black pepper
Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
Break feta into rough chunks and scatter over salad. Sprinkle parsley and oregano over top, drizzle generously with olive oil and serve.
½ cup canola or safflower oil (or enough oil to come up to about ¼ inch in your skillet)
1lb Carola potatoes
2 long Italian peppers ribs and seeds removed, cut into 1-inch by 2-inch pieces.
Kosher salt or sea salt, to taste
Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
Slice the potatoes thinly (⅛-1/4 inch thick), and place slices in the bowl of water, as you go.
Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat them dry. They will brown better if you get them nice and dry.
Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they're all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown on the bottom. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.
Serve hot. Season to taste with salt
7 cups vegetable stock
2 tablespoons extra virgin olive oil
1 head of fennel, diced small with core removed (reserve tops)
1 finely chopped shallot
2 garlic cloves, minced
1 yellow peppers, finely diced
Salt to taste
1 ½ cups arborio or short grain rice
½ cup dry white wine
Freshly ground pepper to taste
3 tablespoons chopped fennel herb
2 ounces Parmesan cheese, grated (1/2 cup)
Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the diced fennel and shallots. Cook gently until they begin to soften, about 4 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains separate, about 3 minutes.
Stir in the wine and cook over medium heat, stirring constantly. When the wine has just about evaporated, stir in just enough stock to cover the rice. Reduce heat slightly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring often and adding more stock when the rice is almost dry, for about 25 minutes or until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the fennel herb. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Steadfast Acres is a Certified Organic vegetable farm serving CSA, retail, farmers market, and wholesale customers in Southwest Wisconsin.
