August 22

Tricycle:

  • Mixed cherry tomatoes

Local Food Hub:

  • Tomatillos (Wayside Produce--Rockingham County)
  • Cippolini onions (Field's Edge--Floyd County)

Bowtie Farm:

  • Lettuce

Sion House:

  • Mini watermelon

Community Food Collaborative:

  • Butternut squash

 

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Warm Butternut Squash and Chickpea Salad

 

Ingredients:

 

1 medium butternut squash, peeled, seeded and cut into 1 1/2 inch pieces

1 medium garlic clove, minced

1/2 teaspoon ground allspice

2 tablespoons olive oil

15 ounces canned chickpeas, drained and rinsed

1/4 cup of medium red onion, finely chopped (Try caramelizing the cippolini onions and adding them to the salad!)

1/4 cup coarsely chopped fresh cilantro or parsley

 

 

For the dressing:

1 medium garlic clove, minced

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

 

Directions:

Preheat oven to 425º

In a large bowl, combine the butternut, garlic, allspice, olive oil and a few pinches of salt.  Toss the squash pieces until evenly coated.  Roast them for 25 minutes or until soft.  Remove from the oven and cool.

Make the dressing: whisk the garlic and lemon juice in a small bowl.  Add the tahini and whisk to blend.  Add the water and olive oil, whisk well, and taste for seasoning.  Thin with a little water if necessary.

Combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl.  Either add the tahini dressing to taste and toss carefully, or serve the salad with the dressing on the side.

 

 

 

From Bon Appetit September 2014

 

Charred Romaine with Tomatillo Dressing

 

Serves 4

 

Ingredients:

Tomatillo dressing:

¼ medium white onion, quartered

1 small tomatillo, husk removed

1 jalapeño, sliced, seeds removed

1 garlic clove

¼ avocado, chopped

¼ cup chopped fresh cilantro leaves

¼ cup olive oil

1 tablespoon fresh lime juice

Kosher salt and freshly ground black pepper

Salad and assembly:

1 small poblano chile (Use up that poblano from last week!)

2 heads of romaine lettuce, outer leaves removed, halved lengthwise

2 tablespoons olive oil

Kosher salt

1 avocado, chopped

¼ medium white onion, finely chopped

1 tablespoon fresh lime juice

2 oz. Cotija cheese, finely grated

1 tablespoon chopped cilantro stems

 

Directions:

Tomatillo dressing:

Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.

Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 Tbsp. cooking liquid and blend until combined. Add lime juice; season with salt and pepper.

 

Salad and assembly:

Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.

Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.

Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stem over.