CSA Meals 2013: Week 1, part II

Tangy grapefruit sauce
Grapefruit (juice + pulp, wand blended)
Garlic cloves
Dried apricots
Ginger chunks
Balsamic vinegar
White wine

Combine in saucepan and simmer until reduced. Excellent on tilapia.

I poured off the delicious liquid to use as a sauce, and kept the solids in the pan. I smashed the solids into a smooshy lump, then added a lot of olive oil and simmered for awhile. I used the infused olive oil in the next recipe:


Tangy Kale Pesto
Kale, washed
Olive oil
Garlic
Balsamic vinegar
Cheese (parmesan is ideal, I used four-cheese shredded mix)

Boil large pot of water. Blanch kale until bright green, ~30s-1m.
In blender, combine kale with olive oil, garlic, balsamic vinegar, and cheese. Blend until smooth (ish).

Other pleasant additions: white wine, mustard, nuts.
We ate this on egg noodles with meat from the shin stew.


Carroty Cookies
1/2 c olive oil
3 eggs
2 t vanilla
~1/2 c carrot puree
1/2 c applesauce
1/4 c brown sugar
1 3/4 c flour
1 t baking soda
1 t salt
3 c oats
Choc chips


Bananas Foster Pie Doesn't include any CSA food, but dang it's tasty.
Bananas
Rum
Maple syrup
Sliced almonds
Graham cracker pie crust (or baked pastry pie crust)

Slice bananas into rounds, mix with enough rum that the mixture is entirely coated but not sopping. Spoon into pie crust and drizzle with maple syrup, sprinkle with sliced almonds. Bake at 350 until hot, roughly 20-30 min. Serve with vanilla ice cream.