Week of September 15, 2019 Full Harvest Moon

Produce from the farm this week

Summer Crisp Lettuce, Heirloom Tomatoes,  Beets, Tomatillos, Hot Peppers, Onions, Cilantro,  Zucchini Summer Squash

Chilaquiles

Tomatillos, husked and rinsed (sticky feel will remain), quartered

1 pint tomatoes, quartered

1 onion, quartered

Several cloves garlic

Olive oil

2 eggs

Tortilla chips

1 bunch cilantro, minced

Feta cheese

Sour cream

Roast Tomatoes,  Tomatillos,  onion, and garlic with olive oil and sea salt on a roasting pan until just golden. Puree’. In a pan with olive oil, toast tortilla chips until crunchy. Throw sauce over. Break eggs over top. Mix until eggs are cooked. Sprinkle with feta cheese and cilantro.  Top with a dollop of sour cream.

shared by Oana D’Souza

Roasted Beet Salad with Walnuts, Goat Cheese and Honey Dijon Vinaigrette

1 bunch beets

1 Tbsp extra virgin olive oil

1 head lettuce

3 oz goat cheese

1/2 cup walnuts,  coarsely chopped

2 Tbsp honey

1 1/2  Tbsp dijon mustard

3 Tbsp red wine vinegar

1 1/2 Tbsp onion, minced

1/2 tsp salt

1/4 tsp ground black pepper

6 Tbsp olive oil

Preheat oven to 425. Scrub beets to clean then trim stems down to 1 inch. Place beets on foil, drizzle with olive oil and close foil. Roast directly on oven rack until tender. Unwrap and cool;  peel skin and cut into dice.

In a small bowl, whisk honey, dijon, vinegar,  onion, salt and pepper. Whisking, add the oil in a steady stream.

Place greens in a large bowl, drizzle with half of the vinaigrette and toss. Divide greens into plates and sprinkle with beets, walnuts,  and cheese,

Serve.

From onceuponachef com

Next week….Red Butterhead Lettuce, Fennel, Leeks, Kale, Parsley