Tuesday, July 29, 2014

Yellow Squash Casserole with Almonds


So many people I know these days are gluten-free, low-carb, or something similar. This casserole is delicious and very similar to classic squash casserole, but it uses both raw and roasted almonds to achieve the effect given by crackers in the original. I left my squash pieces a little larger and didn't cook them until mushy, so this casserole has more texture over all--which seemed to go over well when I served it (similar to the Microwave Squasherole already on full tummies). I also used all sorts of different summer squash since I had an assortment from the Colvins (the onions and garlic were from them, too!). I'm sure you could mix in some zucchini as well. I thought the mixture looked too runny before baking, so I added in some green beans. The casserole thickens up a lot when it cooks, so the green beans probably weren't necessary. (sorry for the poor picture quality below!)



Squash Casserole with Almonds
~adapted from this recipe on allrecipes


  • 2 T. olive oil
  • 2 t. butter
  • 2 small onions, chopped
  • 4 cloves garlic, minced
  • 8 c. chopped yellow squash*
  • 2 t. kosher salt
  • 1 t. pepper
  • 2/3 c. finely chopped/coarsely ground raw almonds
  • 2 c. shredded Monterey Jack cheese (can also use Colby Jack)
  • 1/2 c. plain yogurt
  • 1/2 c. milk (can use whipping cream instead of milk and/or yogurt)
  • 4 eggs
  • 1/3 c. chopped roasted, salted almonds
  1. Heat butter and olive oil in large skillet over medium-high heat. Cook onions and garlic in hot oil until softened, about 3 minutes. Add squash and salt and pepper and stir. Cover and cook until squash is softened, stirring occasionally (about 5 minutes). 
  2. Meanwhile, mix raw almonds and half the cheese in a small bowl. Add to cooked squash mixture. Whisk dairy and eggs together and add to squash mixture. Pour squash mixture into greased 13x9-inch casserole. Top with remaining cheese and roasted almonds.
  3. Bake at 400 degrees for 25-30 minutes or until hot and bubbly. Casserole can be assembled ahead of time and baked before dinner--it may need extra time if it's very cold.
~Serves 10-12

Frittata with Leftover Greens


Greens are often hard for CSA newbies to use up. Leftover cooked greens rarely beckon to someone as comfort food (unless that someone is like me and has grown to love certain kinds of greens!). This frittata recipe is a great option for odds and ends of leftover cooked greens as well as those greens you're still, um, "learning to love." (Swiss chard, I'm lookin' at you!) You can certainly cook some up just for this recipe, but do keep it in mind the next time you have leftovers. I used Swiss chard from the Colvins (and onions and grape tomatoes from my box, too!).



Frittata with Leftover Greens
~from allrecipes


  • 5 eggs
  • 2 egg whites (or 1 additional whole egg)
  • 2 T. chopped fresh parsley
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 T. olive oil
  • 1 c. chopped onion
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1/4 c. halved grape tomatoes
  • 1 c. cooked Swiss chard or spinach (thawed if frozen)
  • 1/4 c. grated Parmesan
  1. Preheat oven broiler. Mix eggs and first salt and pepper amounts and parsley. Whisk until completely blended together.
  2. Saute onion in olive oil until soft (5 minutes). Make sure to use a broiler-safe large skillet (10 inches or so). Add remaining salt and pepper and tomatoes. Saute for another minute. Add greens and cook until heated through. 
  3. Pour egg mixture over, cover, and cook for a few minutes until mostly cooked.
  4. Sprinkle cheese on top and cook under broiler for 2 minutes or until top is fully cooked and cheese has begun to brown.
~Serves 3-4

Thursday, July 24, 2014

CSA Week 8 (7/23/14)

I normally post my "haul" the day I receive it, but my day was so busy I didn't have time! My kids were at my mother-in-law's, so like any sane mom, I packed my day with kid-free errands. I was a machine... a machine, I tell you: clothes shopping, school supply shopping, library, post office, Farmer's Market, neighbor's house--all by 3:00 (when my conference call with my book group started)! I showed up at the market 5 minutes after the market officially closes. It's on these kinds of days that I start to wonder, "Is it worth it?" Grabbing a few vegetables when I was at the grocery earlier for milk/eggs/etc. would be easier in many ways. But when you know your farmer, it's more than just a shopping trip. Other vendors were putting their tents down, but Isaac was still set up and smiling! The Lord must have nudged him that I needed a little extra encouragement after my harried day because he threw a few extras into my box. There was 1 bunch of kale lingering that no one had bought, so in the box it went. Extra tomatoes went in the box (while I talked up the yellow tomatoes to a customer who had stopped by) along with some extra lettuce. Thanks for making my day, Isaac (and Colvins)!



So, this picture and list reflect a bit of a different box than most will receive (the cantaloupe just graces mid-week shares). It was a cloudy day, and I was in a hurry--so the picture is less than stellar. But here's the list:

  • 1 bag of red-skinned potatoes
  • 1 quart box of red and yellow tomatoes (plus some extras)
  • 2 summer squash
  • 1 bunch Swiss chard (plus some extra kale!)
  • 1 head Romaine lettuce (plus an extra)
  • 1 bag onions
  • 1 big bulb garlic
  • 1 small cantaloupe (mid-week shares only)
  • 1 bunch white carrots with tops (they're in the back left of the picture)