Thanksgiving Feast

Yes, I know that I have fallen way behind on posting things.  I doubt that I can truly catch up.  The holidays have gotten away from me and I rarely have a few minutes to sit at the computer.  In the past three weeks we mostly have had a few frozen soups from our freezer and some pasta with a sauce mixture from frozen vegetable cubes.  

My parents supplied much of the traditional Thanksgiving meal, but we brought some of our vegetables to add to the mix.  These are nothing new, but something that everyone enjoys just the same.

Carmelized Brussels Sprouts1 pound brussels sprouts
2-3 tablespoons olive oilA few heavy pinches of sea salt and/or other seasonings
Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings. We cook until nicely browned.

image from phamfatale.com

Pan-Fried Potatoes
Diced or chopped potatoes Olive oil
Seasonings
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.

Arugula Endive Salad with White Wine Vinaigrette

This was really not for the kids, but my husband and I enjoyed it thoroughly!

For the vinaigrette:
2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
For the salad:
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts
Directions for vinaigrette:
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
Directions for the salad:
In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using. * Recipe from Giada De Laurentiis at food.com

Kale Chips, Pumpkin Tortelloni and Hot Dogs

Our weekly "Kid's Meal" was the fastest both of our kids ate all week.  They are so kind that they usually won't tell us when they don't like something.  They just won't eat it.  But not this meal.  Gone in a matter of minutes!

image from doitdelicious.com

Baked Kale Chips

Pumpkin Tortelloni from RP Pasta here in Madison, WI.  I cooked to directions and added browned butter with sage over the top of it.  Yum!

Pan fried turkey hot dogs that the kids will always eat.

Bok Choi Tofu Stir Fry

This was absolutely wonderful!  We hadn't tried tofu with the kids for awhile.  Last time it didn't go so well, but this was a terrific surprise that everyone loved.

Bok Choi Tofu Stir Fry

image from vgourmet.ca

1 garlic clove, minced
1 Tbsp ginger root, grated
4 cups bok choi, coarsely chopped
1 cup shiitake mushroom, caps only, sliced
350g low-fat extra-firm tofu, drained and cut into 1/2-inch cubes
2 Tbsp low-sodium soy sauce
2 Tbsp hoisin sauce**
1/4 cup scallions, chopped (I used leeks)
1/4 tsp black pepper
2 cup cooked brown rice


Coat a nonstick wok or skillet with cooking spray. Add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
Add tofu cubes and brown for 1 minute. Stir in soy sauce, hoisin sauce, scallions and pepper; heat through, about 1 minute. Spoon 1/2 cup of rice onto each of 4 plates and top each with about 1 cup of tofu mixture. * From grouprecipes.com - I believe originally from Weight Watchers

** We didn't make hoisin sauce, but substitute with 1 Tbsp peanut butter and 1 Tbsp honey.  Perhaps not as full in flavor, but it worked and still tasted great.

Venison Bolognese and Tarragon Vegetables

A great meal for a cool night!  We shared this with my parents, who were visiting.  

Venison Bolognese

image from dinneraloverstory.com

Browned one pound of ground venison in a pan, then added one jar of our spaghetti sauce.  Cooked until warm. While warming we cooked pasta to directions.  Served pasta with warm bolognese over the top.  Everyone loved it - our guests would never have guessed it to be venison!  And the kids ate it, too.   



Tarragon Vegetables

image from www.telegraph.co.uk

Carrots, peeled and chopped
Kohlrabi, peeled and chopped
2 tsp tarragon
salt to taste
Add 3 Tbsp of butter or oil to a pan and heat.  Add carrots and kohlrabi.  Cook until lightly browned.  Add tarragon and salt.  

CSA Winter Share 2

We received the final bounty of 2012 last Thursday.  

Winter Share #2 Bounty: 

image from mybayareagarden.blogspot.com

Russet Potatoes 
Red Norland Potatoes
Kale
Brussels Sprouts
Garlic
Turnips
Acorn Squash
Carrots
Leeks
Thyme
Kohlrabi
Bok Choi
Beets
Endive

We also received wonderful extra gifts of Pickled Tomatoes, Salsa, and Tomato Sauce. 

image from ecolizzie.com

Prepared for Freezer: 

Chard 
Collard Greens 
Mustard Greens
Spinach
Spicy Greens

Hung and Dried: 

Thyme

Broccoli Cous Cous and Chicken Wings

We steamed finely diced broccoli (as that seems to be the best way to get the kids to eat it) with chopped onion and added it to whole wheat cous cous.  Combined with some butter and seasonings this made for a quick and simple dinner.

image from microfarmgardens.com

To serve with the cous cous we baked chicken wings.  We didn't use a sauce, only seasonings.

This was very experimental.  Our kids love cous cous, but the chicken wings were a first.  Once a week I do try to do something that is very quick and easy and this worked quite well.

Potato Bacon Soup

We have made this soup a few times and it is always a wonderful, hearty addition to our freezer.  I made the whole package of bacon, about 16 slices, and then we all got a side of bacon.  This recipe has been adapted over the last few years - I can't remember where I found the original anymore.  A fall favorite at our house!

image from cbsop.com

Potato Bacon Soup
12 bacon strips, diced

2 large onion, chopped
4 cloves garlic, minced
2/3 c whole wheat flour
4 tsp salt
3 tsp dried basil, thyme or Italian mix
1/2 tsp pepper
8 c vegetable broth (combined broth and potato boil water to make 8c, added bouillon)
5 lbs potatoes, cubed
3 c milk
dash cayenne pepper
Garnish: cheese and minced fresh parsley
In large pot saucepan, submerge potatoes in water and boil until soft.  Remove  and drain potatoes and mash, being sure to mince skins.  In same saucepan, cook bacon until crisp. Drain, reserving 2 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, milk and cayenne; heat through but do not boil. Garnish with bacon, cheese and parsley.

Pumpkin Walnut Risotto, Sliders, Salad, and Kale Chips

This risotto is one that we have made the past couple years.  We often substitute the canned pumpkin for some fresh roasted pumpkin or squash.  It is absolutely wonderful.  The carmelized walnuts are enough to reel the kids in - it's like dinner with candy on top!

Slider Hamburgers

We just made our normal hamburgers (with venison this time) and made them small patties, about maybe three inches.  The kids, who don't normally like hamburgers, thought these were made for them.  They adored them!

Simple Salad (for adults)

Baked Kale Chips (for kids)

Pumpkin Walnut Risotto

image from recipe.com

6-7 cups chicken stock

1 3-inch cinnamon stick

4 tablespoons unsalted butter, divided

1 tablespoon olive oil

1/2 cup finely chopped onions

1 15 ounce canned pureed pumpkin

2 cups Arborio rice

1 cup dry white wine

1/4 cup grated Parmesan-Reggiano cheese

1/3 cup caramelized walnuts

Caramelized Walnuts:

2 tablespoons sugar

1/4 teaspoon salt

2/3 cup chopped walnuts

In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.  In a medium saucepan combine butter and olive oil and heat. Add onions and saute until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and saute for another 3 minutes.  Combine rice with pumpkin mixture; mix well.  Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.  Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture. Garnish with caramelized walnuts and serve.

TO CARAMELIZE WALNUTS:

Add sugar to a small skillet over medium-high heat.  As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes. Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside. 
* Recipe from the foodchannel.com

Carmelized Brussels Sprouts, Hot Dogs and Sage Pasta

This is our children's favorite meal, one we tend to fall back on when they don't eat much else.  The carmelized brussels sprouts are a hit with my whole extended family.  And some have detested brussels sprouts in the past.  This is truly the best way to enjoy them.

Brussels Sprouts
image from bostonist.com

Carmelized Brussels Sprouts

1 pound brussels sprouts
2-3 tablespoons olive oil

A few heavy pinches of sea salt 

Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings.  We cook until nicely browned.  

Hot Dogs

We use nitrate/nitrite free hot dogs.   Usually turkey or angus or the healthiest we can find. 

Brown Butter Sage Pasta

3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter.  Add pasta to saucepan and sauté. Serve with fried sage leaves.

Tuscan Salmon Pasta

This was a delicious reminder of our time in Italia!  The kids actually loved this.  I think it helped having the tomatoes pureed and the salmon flaked and not whole. 

Image from italianrecipe.com

Tuscan Salmon Pasta

4 servings uncooked pasta

4 salmon fillet (10 ounces), cut into 1-inch cubes

3 teaspoon minced fresh rosemary

3 tablespoons Extra Virgin Olive Oil, divided

3 lbs tomatoes, stemmed, seeded, pureed

4 garlic cloves, minced

3 tablespoons milk or cream

Salt and pepper to taste

Cook pasta according to package directions. Meanwhile, in a small skillet, saute salmon and rosemary in 2 tablespoons oil for 5 minutes or until salmon flakes easily with a fork. Break salmon apart into bite-sized pieces.  Add the tomatoes, garlic, salt and pepper; heat through.  Drain pasta; and transfer to a large bowl. Add salmon mixture and milk; toss gently. *Recipe from tasteofhome.com

CSA Winter Share 1

I am going to take the blog in a different direction now that the deliveries are almost finished.  I will try and post every meal separately.  

Rainbow Swiss Chard
image from applesandonions.com

Winter Share #1 Bounty:

Brussels Sprouts

Lettuce

Tomatoes
Kale

Kohlrabi

Potatoes

Sweet Potatoes

Turnips

Carrots

Beets

Broccoli

Onions

Garlic

Prepared for freezing:
Chard
bok choi
peppers
cilantro
greens mix

We also received in our Winter Share extra gifts of a Jar of Salsa and a Jar of Relish.

CSA Share Week 21

*Photo courtesy of
Scotch Hill Farm, Broadhead, WI

I LOVE my CSA!  This heart shaped beet picture says it all...

No share delivery this week, so we have begun to use what we have in our freezer.  It was a very slim week, though, as everyone in our family had a cold at some time during the week.  A lot of soup was in order.  This is perfect, because we have a lot!

We used the following from our fully loaded freezer stock: 
Healing Cabbage Soup
Ligurian Fish Stew

We also had a birthday party for our little "princess."  She requested her birthday meals - one with family and the other with friends.  

Party #1: 
Ham Sandwiches
Package of 12 Hawaiian Rolls
3/4 to 1 lb. ham
Swiss cheese
Put the sandwiches in a greased 13x9x2.  Melt one stick of butter with: 
1 Tbsp minced onion
1 Tbsp poppy sees
1/2 tsp worcestershire sauce
1 Tbsp mustard

Pan-fried Sweet Potatoes

This is only the basement freezer, the other is packed as well!

Dice potatoes and fry in pan with olive oil until crisp.  We add salt and seasonings (sometimes clove, sometimes tarragon or an Italian spice mix).

Baked Kale Chips
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Party #2: 
Brown Butter Sage Pasta and Sage Chips
Cook pasta according to directions. Brown butter in a frying pan.  Add whole sage leaves.  Cook until stiff, remove leaves.  Once pasta is cooked add to browned butter and crumble a few sage leaves over top.  Eat the rest on the side.  Our kids think these are the best treat!

Hot Dogs
Pan-cooked turkey dogs.

And my favorite new photo from friends in Italia:

LOVE the Italian way!
As long as they can share good food and drink with friends,
nothing else really matters :)

CSA Share Week 20

The final regular share of 2012!  Wow!  

Our freezer is full to the brim and we still have yet to receive our fall shares.  Pictures of the freezer contents are forthcoming. 

We attempted some of our Italian favorites this week.  Risotto Tartufo and Orecchiette coi Broccoletti were quite good.  Although I would have to say that I prefer the orecchiette with ricotta instead of the goat cheese.  I should have tried an actual goat cheese recipe - it just has a very different flavor.  

The carmelized brussels sprouts are always a huge hit.  The kids eat them like they are candy (and so do we).  Our artichoke dip was quite popular at a gathering last week as were our pan-fried potatoes.  

I just adore the Roasted Root Vegetable Soup, so I had to stock our freezer up with more of the delicious and healthy soup to enjoy through the cold winter months.  

We will start to switch gears now and begin using some things from the freezer.

Week 20 Bounty:

Photo Courtesy of Scotch Hill Farm, Broadhead, WI

Chard
Yellow Potatoes
Green Tomatoes
Kale
Brussels Sprouts
Garlic
Broccoli
Turnips
Cheese from our goat milk
Carrots
Bell peppers







Meal #1: kale
Baked Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Hot Dogs

Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, butteredPreheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling. *Recipe from Carla at food.com

Meal #2: brussels sprouts
Grilled Sirloin

Carmelized Brussels Sprouts

1 pound brussels sprouts
2-3 tablespoons olive oil

A few heavy pinches of sea salt 

Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings.  We cook until nicely browned.  

Truffle Risotto
2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles
In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter. Divide into 6 servings and top with shaved truffles.* Recipe from Michael Symon on food.com

Meal #3: sweet potatoes, tomatoes, carrots, beets, turnips, onions, celery, garlic, ginger
Roasted Root Vegetable Soup
I'm not sure where this recipe originated from. We discovered it our first year with our CSA and have made it a number of times. I believe that I adapted it and added some spices. This week, once I chopped up all vegetables, I realized that I only had about six cups - so I only made half the recipe. It was the perfect amount for our family to enjoy. This is so amazing, though, I can't wait for more root vegetables and make a large batch to freeze.2 tablespoon(s) olive oil
12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery, onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth/stock and apple cider vinegar and bring to a simmer, uncovered. Add tomatoes and spices. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Meal #4: broccoli, garlic, parsley, goat milk cheese

Orecchiette coi Broccoletti
1 pound broccoli 
1 cup salted ricotta {we actually used our goat cheese)
2 cloves of garlic, minced
Small bunch parsley, minced
1/2 cup grated Parmigiano
1/4 cup olive oil
Pepper to taste, salt if necessary
1 pound orecchiette or farfalle (butterflies/bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
Other Uses: potatoes, chard, onion, garlic, artichoke, scallions, bell peppers
Farmgirl Susan's Hot Swiss Chard Artichoke Dip 

1/4 cup olive oil

1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)
Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown. Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)  Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.Serve warm, garnished with plenty of chopped scallions or chives, if desired. * Recipe from http://inmykitchengarden.blogspot.com

Pan-Fried potatoes
Diced or chopped potatoes

olive oil

seasonings

Heat olive oil in pan.  Add potatoes.  Cook until desired.  We like them brown and crunchy.  We add salt and seasoning a few minutes before they are finished.

Peppers
Diced and frozen

CSA Share Week 19

Another delicious culinary trip!  We went away for a long weekend, so we had to cram a lot of cooking into three days.  But they were very successful endeavors.  

We do have potatoes (and sweet potatoes from Week 18) still left from this bounty.  I haven't decided yet if I will pan fry them, bake them or make them into a soup.  Our freezer seems so full of many soups and we have a little one who sees soup and says yuck!  But I do love a good hearty potato and bacon soup.  

Week 19 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Arugula
Mustard Greens 
Red Norland Potatoes
Tomatoes
Kale
Celery
Brussels Sprouts
Onions 
Cilantro 
Turnips
Bell Peppers

Meal #1: onions, kohlrabi, turnips, celery, carrots, bell peppers, tomatoes, thyme

Slow Cooker Beef Stew
2 pounds beef top round steak, cut into 1-inch cubes
2 small onions, chopped

1 Tbsp olive oil

2 small kohlrabi and 2 small turnips, chopped and roasted in oven for 25 min on 350 degrees

Small bunch of celery, chopped

4 medium carrots, cut into 1-inch pieces

2 bell peppers, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained (small bag of tomatoes from share)
1/4 cup all-purpose whole wheat flour
1 can (6 ounces) tomato paste
3/4 cup vegetable broth
1/3 cup dry red wine (or additional beef broth)
1-1/2 teaspoons salt
1 teaspoon minced garlic
1/2 teaspoon pepper
1 teaspoon dried thyme

1/2 bag of whole grain rice mix from Trader Joe's
In a large skillet, cook onions with olive oil slightly, then add beef and brown on all sides. In a 5-qt. slow cooker, combine the kohlrabi, turnips, celery, carrots, and bell peppers. Pour tomatoes over the top. In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings. * Original recipe from Taste of Home

Meal #2: cabbage, green onions, carrots, kale

Ramen Noodle Salad

1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
DRESSING
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving. * Recipe from Cooks.com

Baked Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Meal #3: arugula

Arugula and Salsiccia Pizza

Bunch of arugula
Italian sausage
Rosemary
Mozzarella
Tomato sauce
Whole wheat pizza crust

Other Uses: bell peppers, cilantro, mustard greens

Bell Peppers

Chopped and frozen in plastic bag.

Cilantro

Chopped and frozen in plastic bag.

Mustard Greens

Washed, steamed, pureed and frozen into cubes.

CSA Share Week 18

Three new dishes we attempted this week and they were all a great success!  The fagottini were something we have thought of attempting for years and we finally tried.  We learned of the pasta "cheat" in using wonton wrappers through a pumpkin ravioli recipe that we adore.  I'm sure to be making that recipe in the coming weeks.  The Pepper and Collard recipes I stumbled upon in my effort to find new, creative uses for these vegetables.

We have sweet potatoes, cabbage, and kohlrabi leftover.  I already have an excellent recipe to try tonight with kohlrabi and turnips, which I believe we will receive in our share today.

Week 18 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Sweet potatoes 
Tomatoes
Bright Lights Chard 
Zucchini
Cilantro
Cabbage
Bok choi
Kohlrabi
Peppers

Spicy Greens Mix 

Collards 

Meal #1: parsley, chard
Fagottini con pera e prosciutto

Pear and Prosciutto Pasta

We enjoyed this dish with a side of braised chard with butter. This is based on one that we remember from the Veneto region in Italia.  We attempted to find a recipe online to no avail.  We only found one recipe that used pear and prosciutto, but felt that it was nothing like the simple dish that we enjoyed.  So we worked off of that recipe and created our own.  It was delicious, maybe not exactly the fagottini of our memories but wonderful just the same.  

fagottini pasta

Package of wonton wrappers
Small bowl of water
1/2 cup (4 oz) ricotta cheese
1/2 cup (4 oz) pears, peeled, seeded and small-diced
1/2 cup (4 oz) prosciutto chunks, small-diced
1 tbsp. Italian parsley, minced
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried orange peel
4 Tbsp butter
2 tsp sage
Combine the parsley black pepper, onion powder, garlic powder, and orange peel in a small container. Then combine ricotta, pears, prosciutto, and seasoning blend. Place wonton wrappers on clean surface and, one at a time, drop one tsp of prepared filling onto wonton. Use bowl of water to wet your finger and trace the outer edge of the wonton. Then purse the sides together into a small pasta "bag," or fagottini, as shown above. Boil pot of water and cook fagottini for 2-3 minutes. While waiting to boil, add butter to a frying pan. Cook butter until slightly browned. Then use a slotted spoon to transfer fagottini to the frying pan. Toss pasta gently with sage. Cook in pan as desired or serve immediately.

Meal #2: bell peppers, onions, garlic, parsley, thyme, sage
I roasted all 15 or so red and green bell peppers that we had.  I used about one cup for this recipe and froze the rest into cubes for future use. It is a wonderful recipe that even the kids loved.
Roasted Red Pepper and Herb Pasta with Shrimp
2 red bell peppers
8 ounces uncooked fettuccine
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1 tablespoon minced garlic
1/2 pound peeled and deveined large shrimp
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 teaspoon extra-virgin olive oil
2 tablespoons shaved fresh Parmesan cheese
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm. Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat. Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese. * Recipe from Gale Moody, Woodstock, Georgia, Cooking Light 

Oven Roasted Green Beans
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Meal #3: collard greens, spicy greens, onion
Lentil and Green Collard Soup
I used the collard greens and spicy greens and made a double batch of this so that we had extra for the freezer.  I had cut down on the water as someone suggested, so it was a thick soup.  I also think this would be great atop some brown rice.
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.  Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. * Recipe from Farah Momtaz at allrecipes.com

Other Uses: zucchini, cilantro, tomatoes, bok choi
Zucchini(Squash) Flaxseed Bread
We made this back in June/July and loved it so much we brought it back.  I made them into muffins this time.  Baked them at 350 for about 25 minutes.  
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray
3 tablespoons chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. * Recipe from Cooking Light 

Cilantro, washed, chopped and put in freezer bags.  

Bok choi, washed, chopped and blanched in boiling water for 2-3 minutes.  Put in freezer bag.

Tomatoes were washed, stemmed and seeded and pureed.  Frozen into cubes.

CSA Share Week 17

I feel as though I am losing steam and creativity in my cooking.  One meal this week included nothing from our share at all, but I adore mushrooms and it just sounded tasty.  I am very excited to see some of our fall favorites come home in sweet potatoes and kale!

The cool weather makes me want to have a lot of soup and this week's soup is an amazing one - Roasted Root Vegetable Soup.  The kids would say their favorite this week was the Kale Chips - our non-veggie kid devoured them.  Then she cried when we said there were no more :)  We did not yet use the green beans or peppers, but will surely do so in the next few days.

Week 17 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI 

Sweet potatoes
Tomatoes
Carrots
Provider Green Beans
Kale
Bell Peppers 

Hot Peppers
Cilantro
Spicy Greens Mix
Mustard Greens
Leaf Lettuce

Meal #1: kale, sage

Baked Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Hot Dogs

We always warm them in a fry pan.  Oddly enough, our children won't eat them grilled or boiled.  The basic staple of childhood and our kids are still picky.  Hot dogs are unfortunately one of very few meats that our veggie-loving boy will eat. 

Brown Butter Sage Pasta

3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter.  Add pasta to saucepan and sauté. Serve with fried sage leaves.

Meal #2: sweet potatoes, tomatoes, carrots, beets, turnips, onions, celery, garlic, ginger

Roasted Root Vegetable Soup

I'm not sure where this recipe originated from.  We discovered it our first year with our CSA and have made it a number of times.  I believe that I adapted it and added some spices.  This week, once I chopped up all vegetables, I realized that I only had about six cups - so I only made half the recipe.  It was the perfect amount for our family to enjoy.  This is so amazing, though, I can't wait for more root vegetables and make a large batch to freeze.

2 tablespoon(s) olive oil
12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery, onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth/stock and apple cider vinegar and bring to a simmer, uncovered. Add tomatoes and spices. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Meal #3: leaf lettuce

Salmon Salad

Allen and I love this and often have it with salmon or tuna.  Our kids love lettuce and salads, but were not fond of this unfortunately.

Package of wild caught pink salmon

Lettuce

Newman's Own olive oil dressing

Croutons or sesame sticks

Meal #4: mushrooms, spicy greens

Steak with Mushrooms and Wild Rice

Pan-cooked small round steaks, then diced them and add them to Trader Joe's Wild Rice mix.  Steamed chopped portabello mushrooms and added them to rice and steak.  Served with steamed spicy greens (I added butter and some nutmeg to take off some of the bite).  Delicious!

Other uses: cilantro, greens

Frozen cilantro

diced and frozen

Leftover greens - pureed

Washed, steamed and pureed all greens and froze into ice cube trays for storage and later use.