Friday, July 20th

What's in the Box:

Basil

Beets

Bell Peppers

Broccoli

Chard

Garlic

Lettuce

White Onions

Recipes:
Broccoli Basil Quiche
1 pie pan lined with pie dough (prepared from scratch or store-bought)
1 cup finely diced broccoli
1 white onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar or Gruyere cheese
1 tablespoon flour
3 eggs lightly beaten
1 cup half-and-half, heavy cream or milk
2 tablespoons basil chopped
1/4 teaspoon salt
1/8 teaspoon pepper

• Heat oven to 425 degrees.
• Prick bottom and sides of crust and line with foil.
• Bake 8 minutes, remove foil, and bake another 8 minutes.
• Reduce oven to 325 degrees.
• Toss broccoli, onions, garlic, cheese and flour in a bowl.
• Spread mixture over the bottom of the crust.
• Whisk remaining ingredients in the bowl. 
• Pour filling into crust.
• Bake until knife inserted near center comes out clean, about 35-40.
• Makes 6 servings.

Beets in Mustard Sauce 

1 bunch beets

1/4 cup extra virgin olive oil

3 tablespoons whole grain mustard

3 tablespoons red wine or rice vinegar

1 medium onion, chopped

Salt to taste

• Cut off tops of beets, leaving 1 inch of stems attached.
• Place beets in a pot of cold water, bring to a boil, reduce heat, and boil until beets can easily be pierced through with a sharp knife, 45-60 minutes depending on size.
• Put the mustard in a bowl and whisk the vinegar. 
• Then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
• Add the onions.
• Drain the beets and rinse with cold water until they are cool enough to handle.
• Cut off roots and tops, slip the skins off and slice beets into mustard sauce.
• Mix well, cover, and let marinate for at least 24 hours.
• Before serving, mix well and add salt if desired.
• Optional: Add potato slices and artichoke hearts or goat cheese.

Thanks to CSA Member Lynnette for the recipe, adapted from: The Healthy Kitchen: Recipes for a Better Body, Life and Spirit (2002) by Andrew Weil and Rosie Daley.