August 31, 2022 Veggie Feast/CSA

This Week’s Veggie Feast

Anaheim Peppers, Yellow Beans, Broccoli, Green Beans, Sweet Onion, Fennel, Potatoes, Swiss Chard, Summer Squash

New This Week


Anaheim peppers (also known as chile Verde del Norte) are widely grown throughout northwest Mexico. These light green chiles are long, taper at the base and are usually mild in flavor. These peppers are great in chili, fajitas, burritos, veggie egg scrambles, enchiladas, or salsas, or can be stuffed and baked. As with any pepper, their flavor varies, so please taste test a tiny bit to see how much heat the pepper carries. If you are sensitive to spicy food, you will need to remove any seeds and white ribs from the pepper before cooking. Be aware of cutting hot peppers with bare hands, as you need to wash your hands well before touching any sensitive body areas! If you don’t plan to use them while fresh, the whole chili can be roasted and then frozen for later use.

Yellow Beans

Yellow wax beans are a yellow version of the familiar green bean.  If you won’t be eating them right away store in a sealed container in the refrigerator.  If you would like to store beans for later usage they can be blanched, shocked and then frozen for winter use.  Stringing is seldom necessary now that many varieties are stringless, but the stem end is often removed since it can be tough.  Yellow wax beans are great for snacking on or served on a vegetable tray with your favorite dip.  Yellow wax beans can be prepared just like green beans to make your favorite summer bean salad, or they can be added to many stir fry dishes.


Roasted Broccoli Salad


  • 1 large head of roasted broccoli
  • 1/4 cup sliced almonds, toasted
  • 10 kalamata olives, sliced in half
  • 1/4 cup feta or vegan feta(optional)
  • lemon zest from one lemon

Maple Mustard Seed Dressing

  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon fresh tarragon
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon shallots, minced


  1. Roast the broccoli.  (Instructions here.)
  2. While broccoli is roasting, make the dressing.  In a bowl, whisk together whole grain mustard, maple syrup, lemon juice, olive oil, tarragon, shallot, salt and pepper.
  3. Cut cooled broccoli into bite-sized pieces.
  4. Toss in a bowl with the kalamata olives and half of the dressing.
  5. Transfer to a serving bowl.  Top with almonds, lemon zest and feta cheese.  Drizzle on more dressing as needed. Serve at room temperature.


Salad will keep up to 4 days in the fridge.

Source: Feasting at Home

Green Beans with Almond Pesto

This makes a great heap of green beans (double what you see in my photos), which could easily serve 6 to 8 people. You might find it easier to make the full amount of pesto and keep it in the fridge (it will keep for a week, if not longer), and use it with portions of green beans as needed.


2 pounds green beans
1 cup (5 ounces or 140 grams) almonds, toasted and cooled
1 1/4 ounces (about 1/3 cup grated) parmesan or aged pecorino cheese, but no need to grate if using a food processor
1 small garlic clove, peeled and crushed
Leaves from a sprig or two of thyme
Pinches of red pepper flakes, to taste
1/4 teaspoon coarse sea or kosher salt
2 to 3 teaspoons white wine vinegar
1/3 cup olive oil, plus extra for drizzling


Bring a large pot of salted water to boil. Trim green beans — I find using kitchen shears the quickest way — and cook beans in boiling water until crisp tender, about 3 to 4 minutes for regular green beans or 2 to 3 minutes for the skinnier “haricot vert” variety. Plunge in an ice water bath to fully cool. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)

In food processor, grind almonds, cheese, garlic, thyme, pepper and salt to a coarse paste. Add vinegar, and pulse again. Stir in oil and adjust seasonings to taste.

Toss cooled green beans with almond pesto. Drizzling with extra olive oil for a fresh glisten. Dig in.

Serving suggestions: a mix of cherry tomatoes, grilled bread drizzled with olive oil and rubbed with a halved garlic clove or even grilled sausages.

Source: Smitten Kitchen