Your CSA This Week! WEEK 23
Roasted Spaghetti Squash
1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)
Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.
The following are Martha Stewarts' recipes for apple pie crust and filling. I have made these pies a few times and these are really great recipes! Follow the pie crust recipe exactly using very cold butter and water and it will come out perfect!! For the filling I like to add just a little more sugar and cinnamon.
Martha Stewart Deep Dish Pie Crust
3 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
1/2 to 3/4 cup ice water
In a food processor, pulse together flour, salt, and sugar to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream through the feed tube, just until dough holds together. Test dough by pinching a small amount; if it is still crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
Turn out dough onto a clean work surface, and divide into 3 equal pieces. Place each piece on plastic wrap, and flatten into a disk; wrap tightly. Refrigerate at least 1 hour before using.
Martha Stewart Mile-High Apple Pie
1/2 cup all-purpose flour, plus more for rolling
Deep dish pie crust
5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
2T lemon juice
1 cup sugar, plus more for sprinkling
2 teaspoons ground cinnamon
3 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk
Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes. Remove from oven, and let cool completely before serving.
Marge's Tomato Tart
2 Large Tomatoes
1 Summer Squash
1 Large Potato
1/4 Cup Chopped Red Onion
2 Cups Cheese
2 Eggs, Beaten
1 Teaspoon Italian Seasoning
1 Teaspoon Black Pepper
Preheat oven to 400 degrees. Spray 9" pie plate with Pam. Cut tomatoes into slices. Cut Zucchini, squash, and potato into thin slices. Combine zucchini, squash, potato, and red onion with 1 cup cheese, eggs, and seasoning. Arrange 1/2 of the tomato slices on bottom of pie plate. Spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange the rest of tomatoes on top, then sprinkle with remaining cheese. Bake until veggies are tender and glazed (1 hour).
(Original recipe calls for Swiss cheese but cheddar or any combo of what you have is fine)
113 calories, 7 Protein, 5 Fat, 10 Carbs. Serves 8.