Recipes for CSA box 7-1-11

Red Potatoes and Thyme 

From Foodnetwork.com

Ingredients

• 1 quart water
• 2 pounds small red skin potatoes, quartered
• 1 tablespoon, extra-virgin olive oil
• 2 tablespoons butter
• Salt and pepper
• 2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

Directions

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.

Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

 

Yellow Squash Casserole

From allrecipes.com

Ingredients

• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.

Broccoli and Tortellini Salad

From allrecipes.com

Ingredients

• 6 slices bacon
• 20 ounces fresh cheese-filled tortellini
• 1/2 cup mayonnaise
• 1/2 cup white sugar
• 2 teaspoons cider vinegar
• 3 heads fresh broccoli, cut into florets
• 1 cup raisins
• 1 cup sunflower seeds
• 1 red onion, finely chopped

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.