Submitted by: Kezia F.
Recipe origin: Southern California
This recipe comes from college senior Kezia, who created a cookbook for Esperenza Community Farms’ CSA boxes. The book informs CSA recipients about the produce they’ve received and gives ideas for how to cook it. If you find yourself with an excess of freshly-harvested onions, here’s how to turn them into stars of the meal, not just supporting characters!
8 onions
7 tablespoons unsalted butter, melted
1/3 cup miso paste
4 cups warm water
Preheat oven to 500°.
Halve the onions lengthwise. In a bowl, whisk together melted butter, miso paste, and warm water. Place the onions cut-side down in a high-sided baking dish and pour in the miso water. Cover and bake for 35 minutes. Turn the onions cut side up, baste well, and bake uncovered for another 45-50 minutes, basting every 10 minutes, until soft and browned.
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May 17, 2019 | Posted in:
Low fat Ranch dressing
Ingredient list
4 tsp. olive or vegetable oil
2 tsp. cider vinegar
artificial sweetener equivalent to 2 tsp. sugar
1/4 tsp. dried marjoram
3/4 cup buttermilk
3 tbsp. plain non-fat yogurt
2 tbsp. fat-free mayonnaise
2 tbsp. finely chopped onion
2 tbsp. minced fresh parsley
1 garlic clove, minced
Instructions
In bowl, combine oil, vinegar, sweetner, and marjoram. Whisk in buttermilk, yogurt, and mayonnaise. Stir in onion, parsley, and garlic. Cover and refrigerate for 6 hours or overnight to thicken. Whisk before serving. Refrigerate dressing at all times.
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April 2, 2019 | Posted in:
Deliciously moist pork chops
Ingredient list
1 egg
4 pork chops, 3/4 to 1-inch thick
1 c. bread crumbs
1/2 tsp. pepper
3 T. flour
1/4 to 1/2 c. chicken broth
1/2 large onion, sliced
1 to 2 T. butter
Instructions
Beat egg in small bowl. Mix bread crumbs with flour and pepper; pour onto waxed paper. Dip pork chops into egg, then roll through bread crumb mixture. Dip pork chop into egg and crumb mixture a second time. Melt butter in 10-inch skillet. Place pork chops into skillet and brown both sides lightly. Pour chicken broth into casserole dish, about 1/4 to 1/2-inch deep. Place pork chops into dish and cover with onions. Bake, covered for 35-40 minutes at 425º. Add more broth, if necessary.
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November 16, 2016 | Posted in:
Oven Roasted Root Vegetables with Balsamic Glaze
Prep Time: 15 min.
Total Time: 1 hour.
Ingredients
1 red onions, cut into quarters
2 medium sized sweet potatoes, cut into 1” dice
3 beets, cut into 1” dice
4 carrots, peeled and cut into 1” dice
4 parsnips, peeled and cut into 1” dice
2 cups celery root, cut into 1” dice
½ small rutabaga, cut into 1” dice
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp balsamic reduction (optional)
Directions
1. Preheat oven to 400F.
2. Toss veggies in a large bowl with olive oil, salt and pepper. Divide between two large baking sheets. Bake in top and bottom third of oven, for 45 min., rotating sheets and flipping vegetables halfway through.
3. Drizzle with balsamic reduction before serving.
June 14, 2016 | Posted in:
Classic Potato Salad
Prep Time: 10 min.
Total Time: 25 min.
Ingredients
2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper
Preparation Instructions
1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.
2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.