CSA Share Week 15
Cherry Tomatoes
Slicers Tomatoes
Cucumbers
Sweet Peppers
Okra
Green Beans or Eggplant
Fennel
Garlic
Basil
Apples (KC Food Hub)
Roasted Fennel with Parmesan
Ingredients
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into ⅓-inch thick slices, fronds reserved
Salt and freshly ground black pepper
⅓ cup freshly shredded Parmesan
Directions
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.
Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Okra and Tomatoes
A great side dish served with rice
Ingredients
2 tablespoons olive oil
1/2 onion chopped
2 cloves garlic chopped
2 medium sized tomatoes diced
2 cups fresh okra cleaned and cut into 1" slices
salt
fresh ground black pepper
Instructions
Add olive oil to a saute pan over medium-low heat. Add in onions and saute until tender. Add garlic.
Add in diced tomatoes and toss in okra. Stir to combine.
Allow to simmer over medium-low heat for about 20 minutes until the okra has become tender.
Toss in salt and freshly ground pepper to taste.