Spanish Potato Pepper Stew

p.182 (Madison Area CSA Coalition)

1 1/2 tablespoons olive oil
1 bell pepper, quartered and thick-sliced
1 cup chopped onion
3 pounds potatoes, peeled and thick-sliced
6 ounces andouille or smoked spicy sausage, chopped
2 tablespoons sweet paprika
3 tablespoons chopped flat-leaf parsley
1/2 ounces dried Ancho or Anaheim chilies, soaked in hot water (optional)
1 can (14 1/2 ounces) chicken broth salt

Heat olive oil in large, heavy pot over medium-high heat. Add onions; sauté until limp. Stir in potatoes and sausage; cook 10 minutes, stirring often. Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water. If you are using chilies, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt. This recipe is adapted from one in The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins. Serve it as main course or side dish, or even for brunch. Makes 6-8 servings.

Beet Chocolate Cake

p.29 (Zephyr Community Farm)

2 cups sugar
3-4 ounces unsweetened chocolate
2 cups flour
4 eggs
1/2 teaspoon salt
1/4 cup oil
2 teaspoons baking powder
3 cups shredded beets
1 teaspoon baking soda

Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork can be removed center cleanly, 40-50 minutes. Makes 10 servings.

FairShare CSA Coalition

FairShare CSA Coalition