Tag Archives: scallions

Potato, Squash + Goat Cheese Goodness

21 Jul

Recipe originally from theKitchn.

  • 2 squashes, thinly sliced
  • 2 sweet potatoes, thinly sliced
  • 3T olive oil
  • salt + pepper
  • 1/4C milk
  • 1/3C grated parm
  • 1T chopped basil

Preheat oven to 400.

Toss sliced veggies with olive oil.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.


Zucchini Patties

21 Jul

Jen made these, they’re good on wraps.

  • 5 C, shredded zucchini
  • 3 eggs
  • handful of scallions
  • +1 C flour
  • 1 C parmesan cheese
  • salt + pepper
  • sprinkling of bread crumbs
  • hot sauce
  • a few leaves of basil

Mix, form into patties, fry in olive oil.

Sweet Potato + Kohlrabi Fritters

15 Jul

Based on a recipe found on The Root Cellar’s Garden.

  • a kohlrabi, shredded
  • a sweet potato, shredded
  • 1 T chives
  • 1 T scallions
  • small handful fresh sage
  • 1 T finely chopped almonds
  • 2 eggs
  • salt + pepper
  • hot sauce

Let the shredded kohlrabi sit, salted in a strainer in the sink while you prep everything else (10 min or so).  Squeeze out as much liquid from it as possible.  Then combine everything, form into patties, and fry in veggie oil.  Approximately 5 minutes on each side.  Drain excess oil.  Eat.

Fennel Avocado Salad

13 Jul

I know, avocado isn’t actually a CSA veggie.

Fennel Avocado

  • 1 avocado, sliced
  • 1 fennel bulb, finely sliced + some greens for prettiness
  • 1/4 C scallions or onions, finely chopped
  • 1 T olive oil
  • 1/2 lemon’s worth of juice
  • 1/2 tsp salt
  • pepper

Whisk olive oil, lemon, salt + pepper.  Add to sliced avocado, fennel and onion.

Twice Baked Potatoes w/ Swiss Chard

20 Oct

Adapted from a WW recipe.

Time: 2 hours approximately

  • 18 oz potatoes (4)
  • 8 oz Swiss Chard (whatever amount you get that week), chopped into edible pieces
  • 1/4 C scallions, finely chopped
  • 2 cloves garlic smashed
  • 1/8 C milk
  • 1/4 C shredded cheese
  • 4 slices of bacon
  • 1 tsp Mrs. Dash
  • pinch of cayenne mixture

Bake potatoes at 375 F for 1 hour, or until soft.

Cook bacon, set aside, chop when cool.  Drain pan (if necessary) down to less that 1 tsp fat.  In the same pan, saute scallions, garlic and a handful of finely chopped SC stems.  Combine bacon and scallions mixture in a medium sized bowl.

When potatoes are almost done steam SC for about 3 minutes or until wilted.  Mix into bacon and scallions.

Slice off the top 1/2″ – 1″ of the potatoes and mash the tops.  From the bottoms, scoop out most of the potato and mash the scooped part.   Leave enough (about 1/4″ – 1/2″) of potato around the edge to form a hollow potato shell.  Put the hollow potatoes back into the baking dish.

Add milk and spices to mashed potatoes.  Add potato mixture to SC mix.  Fill hollow potatoes with mixture and cover with the extra.  Top everything with cheese.

Bake for 20 minutes or until cheese is melted.

Steamed Eggplant & Green Beans

20 Oct

Steamed eggplant seems similar in texture to whole oven roasted eggplant.  And it’s a surprisingly good vehicle for sauce.

  • 1 1/2 – 2 lbs eggplant
  • 3/4 lbs green beans


  • 1/2 C soy sauce
  • 3 T rice vinegar
  • 1/4 C sesame seeds
  • 1 tsp sugar
  • 2 gloves crushed garlic
  • 1 T grated ginger
  • 1/4 C scallions, finely chopped
  • 1/8 tsp Sriracha

Slice eggplant length-wise, steam for approximately 15 minutes.  Drain some liquid, scoop out seeds, then scoop out flesh.  Drain flesh some more and then roughly chop.

Cut green beans into bite-friendly sized pieces, steam for approximately 5 minutes.

Combine all the sauce ingredients, then spoon (approx 5 T – about 1/2 the recipe) over eggplant and green beans.