August 16



  • Carmen peppers
  • Okra


  • Heirloom tomatoes
  • Salad mix
  • Acorn squash


  • Red raspberries



From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for acorn squash


Tunisian Parsley Salad with Acorn Squash, Dukkah, and Spiced Yogurt


Serves 4 to 6




For the Salad:


Acorn squash, peeled, seeded, and cut into 1/2 inch cubes

1 TBSP extra-virgin olive oil

1/4 TSP sea salt

1 head radicchio, roughly chopped (Can substitute mixed salad greens!)

1 bunch flat leaf or Italian parsley, tough stems removed, leaves separated

1/4 cup diced Medjool dates or dried currants

1/4 cup Hazlenut Dukkah 


For the Spiced Yogurt:


1 cup whole milk plain yogurt

1/3 cup tahini

3 TBSP lemon juice

1 heaping TBSP harissa paste

1 TSP sea salt


For Hazelnut Dukkah:


1/4 cup sesame seeds

1/2 cup roasted hazelnuts 

2 TSP coriander seeds

1/4 TSP sea salt




Make the roasted squash:

Preheat the oven to 400 F. On a large-rimmed baking sheet, combine squash, oil, and salt. Roast for 35-40 minutes, until tender. 

Make the Spiced Yogurt:

In a medium bowl, whisk all yogurt ingredients until fully incorporated. 

Make the Hazelnut Dukkah:

In a skillet, toast the sesame seeds over medium heat until tanned (about 30 seconds to 1 minute); add to a food processor with remaining dukkah ingredients, and pulse until finely chopped. Transfer to a glass jar or airtight container for storing in the refrigerator. 

To Serve:

In a large salad bowl, toss roasted squash, remaining salad ingredients, and 1/2 of the yogurt (or add enough until it looks right to you). Serve and keep dressing handy to add more at the table. 




From Bon Appetit September 2010


Butter Bean Risotto with Chard and Fried Okra


Serves 4




Fried Okra:

1/2 cup 1/2-inch pieces trimmed fresh okra

1/2 cup buttermilk

1/2 cup yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil



2 teaspoons olive oil

3/4 cup (packed) 1/2-inch squares Swiss chard (from about 3 large leaves) (Can also substitute with French sorrel in last week's Veggie Box for a lemony flavor!)

4 cups low-salt chicken broth

2 tablespoons (1/4 stick) unsalted butter, divided

1/4 cup chopped onion

3/4 cup arborio rice or medium-grain white rice

1/4 cup dry white wine

1 15- to 16-ounce can butter beans, rinsed, drained

1 tablespoon freshly grated Parmesan cheese plus additional for serving





Fried Okra:

Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off the buttermilk.

Place cornmeal in a medium bowl. Mix in salt and pepper. Add okra; toss to coat.

Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.



Heat oil in a heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside. Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.

Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.

Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.