Monday, May 6, 2013

CSA bag and a GREAT recipe!!!

Our 1st CSA bag was sooo good! The pics to the right of the screen here show what we got. PLUS, some of us were able to get some fresh strawberries as well!
We get 8-10 "items" each week, but they threw in some parsley to make an 11th item this past week. We were able to have these fresh, local, pesticide free (better than organic) items...
1)Mixed summer squash
2)butternut squash
3)romaine lettuce
5)golden delicious apples
6)red potatoes
7)sweet onions
8)freshly roasted (still warm on delivery) green chilis
9)baby carrots
10)bag of dry pinto beans
11) parsley
Summer is a GREAT time for squash here in AZ and one of our CSAer's shared this incredible recipe with us! The pics of her dish are too the right as well. Just look at how beautiful this dish is.
Eating local and all natural is also delicious!! :)

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...


1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash (We replaced this with the Chayote Squash)
1 medium potato
1 medium tomato (We left this out)
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese


STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

*Note: we only cooked ours for the first 30 minutes. It was pretty darn good. :)

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