Recipes
Stumped on what to cook with your CSA this week?
Check out some of our recent collaborations with local chefs below:
Chef Giuseppe at Casa Di Pietro
Homemade Burrata Ravioli
4 pieces
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Add ravioli to boiling salt water (5 minutes)
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Yellow Oysters (1 cup)
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Pioppino (1 cup)
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Shiitake (1 cup)
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Pinch of shallots
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Pinch of thyme
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Teaspoon of truffle peelings
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Brown butter (1 tablespoon)
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White truffle butter (1 tablespoon)
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Cracked black pepper
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Housemade garlic sauce
Chef Alex at Village Green Restaurant
Mushroom Calamari
with oyster mushrooms
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1 lbs oyster mushrooms
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Honey garlic - equal parts soy sauce and honey - quick toss
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Batter - cup of corn starch, cup of flour, teaspoon baking powder
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Salt to taste (tablespoon)
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Toss the dressing on mushrooms for a minute or two
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2-3 minutes gbd (golden brown delicious) in the fryer at 360
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Salt lemon juice while hot
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Aioli is roasted red peppers, lemon give and garlic with vegan mayonnaise
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Sprinkle of chives
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For vegan swap out honey with agave syrup
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Options: toss with baby kale or baby spinach when it’s hot.
Chef Kevin at Village Green Restaurant
Mushroom Shawarma
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Cut King Trumpet mushrooms into rounds, lightly score them (for presentation)
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Olive Oil on a hot sauté pan
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Cook mushroom rounds in oil on both sides until golden brown. If more oil is needed, add more. *Option to cook in butter or ghee.
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Spread olive oil on a piece of pita bread on both sides
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Place pita on griddle to toast (can also be done in oven or toaster, etc.)
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Add mushrooms to pita to make a sandwich and add toppings (hummus, pickled red onions, tomatoes, cucumbers, tahini vinaigrette, baby spinach)
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Enjoy!