CSA 2013 Week 2

Image from Scotch Hill Farm, Broadhead, WI

Week 2 Bounty: 
Red Iceberg Lettuce
Turnips
Early onions
Valentine Romaine Lettuce
Asparagus
Bok Choi
Oregano and Tarragon bundle
Leaf lettuce mix
Sunflower sprouts






Meal 1 (sunflower sprouts, turnips, bok choi, onions)
This was our kid-friendly meal for the week.  The vegetables kind of came about from trying to throw everything left in the fridge together and it worked perfectly!  The nuggets I have made before, but I omitted the parmesan.  The Gia Russa whole grain bread crumbs that I use already have Romano in them, so I didn't feel the need to add more.  The kids agreed as we had no leftovers from this meal!

Curried Vegetables with Rice

image from Scotch Hill Farm, Broadhead, WI

I washed and chopped up the turnips, bok choi, onions and sprouts.  Put 2 Tbsp coconut oil and 2 Tbsp olive oil in a frying pan on medium heat.  I then added the turnips, 2 tsp curry powder, 1 tsp garlic salt, and 1 tsp paprika and cooked this for about 15 minutes (depends on size and quantity of turnip pieces).  Then I added the onions and bok choi stems and cooked for about 5 minutes, or until they are somewhat transparent.  I finally added the bok choi leaves, turnip greens and sunflower sprouts and cooked for about one minute, until the greens just barely wilted.  

Baked Chicken Nuggets
2 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried sage
1/2 cup buttermilk (I cheated with 1/2 Tbsp lemon juice in 1/2 cup milk)
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, salt, thyme, sage and basil. Mix well. Put buttermilk in a bowl or dish for dipping.  Dip chicken pieces into the buttermilk first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
* Recipe from AllRecipes.com by Teresa

Meal 2 (lettuce)
Salad
Homemade Dressing (Week 1)
Lettuce
Chia seeds
Pumpkin seeds

Pasta with Duck Sauce
This is my favorite from our time living in Italia and we've replicated it quite well.  We froze a few containers back in April, so I was able to thaw it and add to pasta for a wonderful, quick meal.

Meal 3 (asparagus, sweet potatoes)
Baked Salmon
1 salmon fillet (2 pounds, I used four smaller cuts and cooked for less time)
2 tablespoons butter, softened
1/4 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
Pat salmon dry. Place in a greased 13-in. x 9-in. baking dish. brush with butter. Combine remaining ingredients; pour over salmon.
Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings. * Recipe from Taste of Home

Roasted Asparagus
1 pound fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F.  Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. * Recipe from Ina Garten at foodnetwork.com

Pan-fried Sweet Potatoes
Dice four medium sized sweet potatoes.  Heat olive oil in frying pan  on medium heat and add potatoes.  Cook to your liking, but we cook them until well-browned.