Week 13: Farm Share Recipes

Meal 1: Spaghetti squash with marinara sauce 
Prepare Spaghetti squash 

1. Pre-heat oven to 450 degrees. Trim ends off of spaghetti squash and slice in half. If you are having trouble slicing, poke the spaghetti squash with a fork all over and place in the microwave for 3-5 minutes to soften. 
   
2. Slice the squash in half lengthwise and scoop out seeds. Brush with oil. 
   
3. Place on parchment paper on a cookie sheet, cut side down, and roast for 35-40 minutes, until caramelized and tender. Meanwhile, make the marinara sauce. 
   
4. Remove from the oven and allow to stand for a few minutes. Then flip the squash over and remove “noodles” with a fork. Season with salt and pepper. 
   

Make Marinara Sauce 
    Ingredients:

• 2 lbs tomatoes, diced 
  
• ⅓ cup of your best olive oil
  
• 6 cloves of garlic, peeled and smashed
  
• 6 sprigs of basil, minced 
  
• 6 sprigs of parsley, minced
  
• Salt and pepper to taste 
  

Directions: 

1. Pour olive oil into a saucepan and heat over medium heat. Once warm, add smashed garlic cloves. Simmer cloves in oil for 5-10 minutes then toss the garlic out. This flavors the oil without overpowering the sauce. 
   
2. Add the tomatoes, basil, parsley, salt and pepper. Allow to simmer for at least 30 minutes. 
   
3. Run through the blender or use an immersion blender. 
   
4. Enjoy!
   

Pair the spaghetti squash noodles and marinara with chicken parmesan, meatballs, or your favorite protein. 


Meal 2: Smashed Potatoes with Sweet Corn Relish by The Smitten Kitchen 
Sweet corn relish

• 3 large ears sweet corn, shucked
• 12 ripe cherry tomatoes, cut into 1/8-inch-thick slices
• 1/2 cup finely diced onion
• 1/2 cup finely diced bull horn peppers
• 2 tablespoons minced jalapeno
• 2 garlic cloves, ends cut off
• 3/4 cup unseasoned rice vinegar
• 1/4 cup raw cane sugar (see Note)
• 1 tablespoon brown mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon kosher salt
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon ground turmeric

Spring green pea sauce

• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 pound fresh spring peas in their pods (or about 1 to 1 1/4 cup frozen)
• 1/2 teaspoon minced, seeded, minced jalapeño
• 1/4 teaspoon fresh lemon juice, plus more as needed
• Freshly ground white pepper

Smashed potatoes, onions, and assembly

• 16 small new potatoes (a little larger than a walnut is what Terry recommends)
• 1/2 cup peanut or a vegetable oil
• 2 large yellow onions, cut into 1/2-inch-thick slices
• Kosher salt
• Freshly ground black pepper
• Sweet Corn Relish, for serving
• Spicy Spring Green Pea Sauce, for serving

Directions:
Make the Sweet Corn Relish: Bring a large pot of water to a boil over high heat. Prepare a bowl with ice water and set aside. Add the corn, bring the water back to a boil, and blanche for 1 minute. Drain the corn in a colander and immediately transfer to the ice water bath for 5 minutes. Drain the corn and slice the kernels from the ears. Place the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a 1-quart jar, or divide between 2 1-pint jars, and set aside. In the same pot you used for the corn, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, peppercorns, and turmeric and bring to a simmer over medium-high heat. Cook until the liquid is hot to the touch and the sugar has completely dissolved, about 3 minutes. Pour the liquid over the corn mixture and let cool. Refrigerate the relish for at least one day to develop the flavor, or up to 1 year.
Make the Spicy Spring Pea Sauce: Remove your peas from their pods. In a medium pot or saucepan, bring 1 quart water to boil over high heat. Add 2 teaspoons of the salt and gently pour the peas into the pot. Blanch until just tender, about 3 minutes, or up to 4 minutes if they were frozen. Drain the peas in a colander and rinse with cold water. Transfer the peas to a blender. Add 1/4 water to start, the remaining 1/4 teaspoon salt, the jalapeño, and the lemon juice and puree until smooth, adding remaining 1/4 cup water, 1 tablespoon at a time, if necessary (the mixture should be viscous but pour fairly easily from the blender). Pour the pureed peas into a serving bowl. Season more salt, white pepper, and lemon juice to taste.
Make the Smashed Potatoes and Caramelized Onion Rings: Fit a large pot with a steamer insert and fill with 2 inches of water. Put the potatoes and in the steamer, cover, and cook over medium heat until fork-tender, about 35 to 45 minutes, adding more water to the pot if necessary. Remove the potatoes from the steam and let cool for 5 minutes.
While the potatoes are steaming, warm 1/4 cup of the oil in a large skillet over medium heat until shimmering. Reduce the heat to low and add the onion slices, keeping them intact. Cook, gently stirring and flipping as needed for even cooking, until just starting to caramelize, about 30 minutes. Season with salt and set aside. Leave any extra oil behind in the pan.
On a clean work surface, gently press each potato with the palm of your hand to flatten it to about 1/2-inch-thick. Set aside. Line a baking sheet with paper towels. In the same large skillet where you cooked the onion slices, add the remaining 1/4 cup oil over medium-high heat. Add half the potatoes in a single layer and cook until crispy and browning, about 5 minutes. Salt the potatoes, gently flip them, and fry for 4 to 5 minutes more. Salt the second side and transfer to the prepared baking sheet. Repeat with the remaining potatoes.
To serve: arrange the potatoes on a serving platter, top with the onions and sweet corn relish, and season with pepper. Put the pea sauce in a medium bowl and serve it alongside the potatoes.