What I Made: Minute Steak Tacos with Roasted Poblanos; Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips and Eggplant with Ground Beef, Tomato and Pine Nuts

Minute Steak Tacos with Roasted Poblanos:



  • Beef Minute Steak (from Meat Share!)
  • 4 – 5 Poblano Peppers
  • Shaved Red Onion
  • Flour Tortillas
  • Mayo
  • Sriracha Sauce


  1. Heat broiler. Once hot, place peppers in broiler for a couple of minutes per side. Remove and set aside to cool
  2. While peppers are roasting, place minute steak in a skillet or on the bbq. Cook a few minutes each side depending on how rare you like your steak.
  3. Mix mayo and sriracha sauce and set aside.
  4. Remove the seeds and slice peppers thinly.
  5. Assemble: sauce, meat, poblanos and onion. Simple and delicious.

Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips :



(serves 2)

  • One bunch of leafy greens (like chard)
  • 1 pint tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • Olive oil


  1. Pre-heat oven to 350 F.
  2. Heat 1 tbls. oil in small skillet. When it shimmers, add the garlic and fry until crisp on both sides. Transfer to a paper towel to dry,
  3. Re-heat the garlic oil, and add tomatoes. Cook for about 5 minutes, and then add the chopped greens, and sauté until wilted.
  4. Transfer the tomato/greens mixture to 2 ramekins and crack an egg on each one. Sprinkle with sea salt.
  5. Bake for 10 minutes or until the whites of the egg are set.
  6. Add salt as needed and garnish with garlic chips.

Eggplant with Ground Beef, Tomato and Pine Nuts


I wish I could have taken a better picture of this. It was really, really tasty.


  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (80 percent lean)
  • ½ teaspoon ground cinnamon
  • Black pepper
  • ½ tablespoon unsalted butter
  • ½ cup pine nuts


  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden.

Market Succotash

Market Succotash

You know, it’s always nice to have dinner with a little nostalgia.  Cooking new things is great – I try to do that as much as possible.  But it’s those dinners that take me back to bygone years that really excited my palate.  They say hunger makes the best spice, which is true.  However, fond memories aren’t too far behind.  That’s why this week, I’m riffing on a Southern classic: Succotash.  And I’m serving it with my own take on vinegary greens.

{Recipe after the jump.}

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Sweet and Sour Greens

New York City cooks, and increasingly cooks across the country, are falling back in love with green markets after a long snowy winter.  Locovorism, to varying degrees, has increasingly shifted from a trend to an established philosophy among chefs and foodies.  Red Hook Community Farm, for me, presents an interesting new challenge.  As the CSA begins distributing weekly shares, the question becomes not “will I eat local and seasonal food this summer and fall” but “how will I use the variety of fresh seasonal produce that I pick up every week.”

For some people, shopping at a farmer’s market is an option.  For those of us who are committed to a local farm through a CSA, eating what’s fresh and what’s in season suddenly becomes the standard way of eating. It is a very new experience for me.  And I know that it might be a very new and challenging experience for some of you as well.  That’s why, every week, I’d like to share with you some of the ideas and recipes that I’ve put together for my CSA share every week. This week I’m making Sweet and Sour Greens. — Adam Gregory

Recipe after the jump.

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CSA Share: July 10

Hey, members:

If I ever complained too much about the rain last year, I wish I hadn’t opened my mouth. What a hot spring and summer we have had! Luckily we are piece by piece installing an irrigation system.

Our summer crops have been so happy about that and this week everything will grow at lightening speed.

In the Midwest, a saying goes: “Knee high by the 4th of July” and it applies to the height corn should be. Well, unless you are verrrrry short, the corn is way past that!

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Why we should love our greens

Hi, everyone. I’m Jasmine. And each week I’ll be offering nutrition tips about the food included in our CSA shares.

After returning home from the first CSA potluck of the season, I am so inspired by all the new people I have met and the delicious dishes that were shared!

Kristen, our Farm Manager, filled us in on the crops, and we are headed into a season full of leafy greens! So, this week I thought I would focus on what will be a large part of our CSA shares. Continue reading

Garlic Scape and Radish Green Pesto

Garlic Scape and Radish Green Pesto with Hanger Steak and CSA Salad

Hi CSA members! I’m Moriah and I’ll be giving you weekly recipe ideas for all of the amazing vegetables from the Red Hook Community Farm.

Now that we’re nearing the end of our first week of CSA season, you’re probably hustling to use up some of the bounty to make room for Saturday’s distribution. Let’s start out quick and easy with a pesto that uses two of the lonely little vegetables you might not immediately recognize.

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