Recipes for CSA Week 27 | Sauvie Island Organics

Ingredients

• 2-3 scallions, trimmed and thinly sliced (white and green parts)
• 1 ounce (or more) Parmesan or aged Asiago (Asiago Stella) thinly shaved
• 1 teaspoon fresh sage, finely chopped
• 2 large beets, peeled
• 2 large apples, cored, peeled
• 1/4 cup apple juice/cider (or 1 tablespoon of maple syrup)
• 2 teaspoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1/2 cup golden raisins (or regular ones or dried currants)
• 6 medium beets (1 1/2 pounds), trimmed and scrubbed
• 2 small garlic cloves, minced
• 1 small red chile, seeded and minced
• 1 cup plain whole-millk Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon za’atar (middle-eastern spice mix including hyssop and sesame seeds—I found it at People’s co-op recently). You can substitute a mixture of dried thyme and toasted sesame seeds.
• Salt
• 1/4 cup roasted skinned hazelnuts, chopped
• 2 tablespoons goat cheese, crumbled
• 2 scallions, thinly sliced
• 5 medium potatoes, scrubbed and thinly sliced into rounds
• ½ medium celeriac, peeled and cut into slices about the size of the potato slices (celeriac cooks slightly more quickly than potatoes so if the slices are little thicker that’s OK)
• ½ onion, very thinly sliced
• 2 teaspoons coarse sea salt (or a bit less finer salt) and plenty of freshly ground black pepper
• 2 tablespoons flour
• 1 1/2 cups grated sharp cheddar, gruyere or other grating cheese
• 2 cups milk (preferably whole)
• ½ cup water or chicken or vegetable broth or more broth and less milk