CSA 2013 Winter Share 2

I am finally getting back to writing after taking off the entire winter/spring.  I did not realize that while I had written this back in November, I had never officially posted it.  So here is the end of last season before I begin anew.

Winter Share 2 Bounty:
Thyme
Brussel's sprouts
Leaf lettuce mix 

Cutting celery (smaller, heirloom variety)
Spicy greens mix
Bright Lights Chard
Green tomatoes
Buttercup squash
Beets
Collards
Kale
Bok choi
White turnips
Onions
Carrots

Garlic

Red Norland potatoes (about 5 lbs.)
Some delicious extras: 

Dela's spiced crab apples
Dela's salsa
Gift of cream cheese from our goat milk
A bar of Dela's goat milk soap 

Meal #1: (carrots, onion)
Moroccan Carrot Soup 
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen
Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin. *Recipe from Bon Appetit

Meal #2: (chard, garlic, parsley)

Chard and Rosemary Pesto 

served with Chicken and Gnocchi
Kosher salt
10 ounces dried, shaped whole-wheat pasta, such as fusilli
5 to 6 stems dark green Swiss chard (see headnote)
Several stems flat-leaf parsley
2 tablespoons packed rosemary leaves
4 cloves garlic
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more as needed
1/2 cup pine nuts (2.4 ounces)
1/3 cup extra-virgin olive oil, or as needed
Freshly ground black pepper
Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook for 5 minutes less than the package directs (to keep the pasta from getting mushy), taste-testing a piece for al-dente doneness. Meanwhile, separate the chard leaves from their ribs and stems, reserving the stems for another use if desired and stuffing the leaves into a food processor as you work. Pluck enough parsley leaves to yield 1/4 cup packed and enough rosemary leaves to yield 2 packed tablespoons, and place them both in the food processor. Smash and peel the garlic cloves, then place them in the food processor along with the Parmigiano-Reggiano cheese and pine nuts. Pulse until finely chopped; stop to scrape down the sides of the bowl. With the motor running, gradually add the oil to form a well-incorporated pesto. Taste, and add cheese if needed. Season with salt and/or pepper to taste. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot (off the heat). Add all of the pesto and 1/4 cup of the cooking water, tossing to coat evenly. If the pesto seems too thick, stir in some or all of the remaining cooking water. Divide among wide, shallow bowls. Serve right away, with more cheese at the table. * Recipe from The Washington Post

Meal #3: (spicy greens)
Mahi Mahi and Spicy greens mix served over nachos

We didn't use a recipe, but threw in what we thought were "taco seasonings." I steamed the greens and finely chopped them.
Meal #4: (celery, sweet potato)
Turkey Wild Rice Soup 
1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts). * Recipe from Taste of Home

Meal #4: (brussels sprouts, sweet potato)
Carmelized Brussels Sprouts
1 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.

Truffle Mac
2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Comte or Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil
Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes. Cook pasta according to package directions; drain. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish. Preheat broiler. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown. * Recipe from Ann Taylor Pittman, Cooking Light

Glazed Ham

3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce
Melt butter with thyme and let stand until ready to use. Preheat oven to 350°F with rack in lower third. Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours. Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours. Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes. Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more. * Recipe from epicurious.com

 

Other

Thyme - hung to dry
Squash, Beets, Turnips, Collards - steamed and pureed and frozen
Bok Choi - blanched and frozen
Potatoes - we eventually used these, finely chopped, cooked in olive oil

CSA 2013 Week 20

Week 20 Bounty:
Brussels Sprouts
Assorted tomatoes
Peppers
Greens Mix
Beets
Yellow Potatoes
Onions
Eggplant
Winter Squash
Arugula
Kale


It has been a while and I just realized that I failed to ever post about our last regular season share.  All of these dishes were superb.  The chili is a mainstay at our house.  The Pizza with Arugula we have enjoyed previously, but this time we added prosciutto.  The truffled mashed potatoes were scrumptious.  It really was one wonderful meal after another!

Meal #1 (chard, garlic, onion, kale)
Stir Fried Swiss Chard with Spicy Honey Cashew Sauce2 tbsp olive oil
4 garlic cloves, pressed with a garlic press
1 medium size onion, sliced
4 kale leaves, roughly chopped
2 Swiss chard leaves, roughly chopped
1 carrot, julienned
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp garam masala
4 green onion stalks, minced
8 fresh basil leaves, torn
1/2 cup cashews (I used raw, unsalted), chopped well
1 inch nub of ginger, grated
2 tbsp honey
1 tbsp soy sauce
1 tbsp Sriracha (substituted chili pepper)
Chop the cashews with a nut chopper or food processor until broken into teeny, tiny pieces and some particles are powdery. In a small bowl, mix well together the ginger, honey, and soy sauce. Heat a small nonstick pan over medium heat. When the pan is hot, toast the cashew pieces for about 2 minutes until fragrant and golden. Stir often to avoid getting the cashews burnt. Pour the wet mixture all over the cashews and turn the heat down to medium low. Stir well for about a minute, making sure all cashew pieces are coated with the sauce. Add the Sriracha and stir for another minute. Move pan away from heat. Heat oil in a large pan over medium heat. When the oil is hot, sauté the garlic until fragrant and golden brown. Throw in the onions and sauté until soft and almost caramelized, about 4 minutes. Toss in the kale and Swiss chard and cook, stirring often, until it wilts, about 3 minutes. Add the carrots and cook for 2 minutes, stir often. Mix in the spice mixture and stir well. Turn off the burner and remove pan from heat. Throw in the green onions and basil leaves, mix well. We mixed the nuts and greens together and served over rice. * Recipe adapted from Let's Cook and Be Friends blog

Image from annmariavolpi.com

Meal #2 (arugula, basil)
Pizza con Rucola/Arugula
Whole wheat Trader Joe's pizza crust
Frozen pesto cubes from the freezer, thawed
Sliced fresh mozzarellla

Prosciutto
Arugula
Spread pesto on crust, added mozzarella slices and prosciutto and baked at 400 degrees for 12 minutes. Added arugula just before serving.

Meal #3 (brussels sprouts, garlic, scallions)

Pork and Brussels Sprouts Stir Fry

3 tablespoons oil1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
1 pound brussels sprouts, halved2 scallions, whites and greens sliced separately
2 cloves garlic, chopped
1/3 cup soy sauce
2 tablespoons brown sugar
Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cupwater; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens. *Recipe from rachelraymag.com

Meal #4 (tomatoes, bell peppers, garlic)

Image from kalynskitchen.com

Vegetarian Black Bean Chili

3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (or 1-2 medium-sized minced Anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips. *Recipe from FitSugar.com.

Side (potatoes)

I do not even remember what we served this with, but know that we still have some in the freezer and I cannot wait to break them out again!  We used real black truffle, shaved, that we brought back from a trip to Italy last year.  We spent $20 on what would cost us around $100 for the same here in the U.S.  As for the recipe, we cut out the dill as we wanted to just let the truffle work it's magic!

Rustic Truffled Mashed Potatoes with Garlic and Dill

2 pounds Idaho russet potatoes (~4 big ones, wash but do not peel)
1 heaping teaspoon table salt
4-5 garlic cloves, peeled
4 tablespoons unsalted butter
4 tablespoons truffle oil (yes, I know it is ridiculously expensive!)
1 tablespoon fresh chopped dill (or 1 1/2 teaspoons dried dill weed)
Scant 1/2 teaspoon flaked sea salt (may need more)
Grinding of fresh black pepper
A fresh black truffle, if you can afford it (optional)
Place potatoes and salt in medium pot. Fill with water so it comes to about 1-1 1/2 inches above potatoes, and bring to a boil. Throw in garlic cloves, partially cover pot and turn heat down so it is just boiling (not furiously boiling). Boil 18-20 minutes. Remove lid and poke a bamboo tester or toothpick into potatoes to make sure they are done. If done, drain water and leave potatoes and garlic in the pot. To the pot, add butter, oil, dill, salt and pepper, and mash a bit with a potato masher. Put lid back on pot and let potatoes rest about 3-5 minutes, so butter can fully melt into the hot potatoes. Uncover pot and mash with potato masher further, until you have desired consistency. I like to leave them a bit rustic; not too smooth. As you mash, the potato skin will break up charmingly. Taste and adjust for salt, adding a bit more if you need it. Remember, you can always add more salt, but it is difficult to repair a dish that is too salty, so go slow on the salt. Put lid on pot and let rest until serving time. At serving time, grate some fresh truffle over each mound of mashed potatoes on plates, and be sure to serve with a dramatic flourish. If you don’t have fresh truffle, that’s OK. There will still be plenty of truffle flavor infused from the truffle oil. Just make a mental note to save up for a fresh truffle, at least once in your life. Serves 4-6, depending on appetites. * Recipe from shockinglydelicious.com

Other (beets, eggplant, sqush, greens)
Beets roasted, pureed and frozen
Eggplant roasted, pureed and frozen
Squash roasted, pureed and frozen
Greens, steamed, pureed and frozen

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.

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.

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.

Burgers and Brussel Sprouts

Saturday, May 1, 2010
The perfect meal for a beautiful day!  We grilled the burgers and put them on EarthGrains whole wheat thin buns.  Enjoyed the burgers and brussel sprouts with fresh cheese curds that we picked up at the farmer's market this morning.

Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet).  Mixed it with the burger and made patties. 

Carmelized Brussels Sprouts
Cut in half with a little olive oil in a frying pan until they brown. We seasoned them with Sale Roma or a Roman Salt (or a type of Italian seasoning).

Honey-Ginger Salmon, Rice Pilaf and Brussel Sprouts

Monday, March 22, 2010
This is a wonderful and not terrbily complicated meal.  The Salmon with Honey-Ginger Glaze and the Maple Syrup Brussels Sprouts were the perfect combination.  I'm not as sure that the Rice Pilaf worked with these dishes, but it was still good.  Everyone enjoyed.  Greysen ate three helpings of the rice pilaf along with a little bit of the salmon and brussels sprouts. 

Salmon with Honey-Ginger Glaze
4 four-oz salmon steaks
1/2 Tbsp peeled, finely grated fresh ginger
1 garlic clove, minced
1/2 tsp red pepper flakes
1 Tbsp soy sauce
1 Tbsp lime juice
1/4 c honey
salt
In a small bowl, combine the ginger, garlic, red pepper flakes, soy sauce and lime juice.  Stir in the honey and season with salt.  (will keep, tightly covered, in the fridge for up to 2 days)  * Recipe from Get Saucy.
In a little vegetable oil, fry the salmon steaks on low until a little pink in the middle.  Add glaze and take off heat.  Serve. 

Rice Pilaf
1 cup brown rice
1/2 stick butter
1 8oz can sliced mushrooms, drained
2 small onions, chopped
2 cans beef boullion or consomme (we used 2+ cups vegetable broth that we had on hand)
In a large casserole dish bake at 350F uncovered for 1 hour (or more as needed to fully cook rice).
*this is my family's recipe that I've altered a bit (using brown rice, Earth Balance oil butter, and vegetable broth)

Shredded Brussels Sprouts
12 oz brussels sprouts
1 Tbsp oil
2 Tbsp real maple syrup
Cut sprouts into thin ribbons (by first removing the core) or cut into quarters or eighths, depending on the size of sprout.  Put them and 1 Tbsp in pan. Add salt and pepper to taste.  Cook for 2 minutes.  Stir in maple sytrup and saute until crisp-tender.  Serves 4.
*Recipe from Dinner Solutions in Parents magazine, April 2010.

February 15-28, 2010

Wednesday 2/17 - Beer-battered Fish nuggets were shared with friends – fish that even the kids loved. Oscar Pasta is always popular with kids AND adults. Red velvet cupcakes were yummy, but I should have cut the recipe in half and the frosting recipe in a quarter (so I shrunk the recipe below).

Thursday 2/18 - Pork with blueberries - I enjoyed as much as the lamb with blueberry sauce in Italy, but Allen was not fond of the flavor this time. Brussel sprouts were yummy, however, the mashed parsnips we threw away (maybe they were overripe and too sweet).

Friday 2/19 - Homemade pizza for Greysen and his friends. They each got a small 6-7 in crust, spread spaghetti sauce on, sprinkled cheese and placed their pepperoni. Everyone ate well.

Sunday - Veggie lasagna was great, but VERY time-consuming. We loved the spices and all of the veggies packed in it.

Tuesday 2/23 - Cod with lentils was good, but Allen thinks he over-salted it. Very interesting flavors, but not sure it was worth the effort.

Thursday 2/25 - Sirloin pasta portobello was good and simple. Tasty, but unfortunately the sirloin was overdone.

Saturday 2/27 - Homemade pumpkin ravioli with a sage brown butter sauce that I always love, but unfortunately I forgot to mark on the recipe a key addition. So the essence of the enclosed ravioli was ruined, but it still tasted wonderful. Had this with chicken, but Greysen's favorite part was the fried sage leaves. They were quite yummy. We pan-cooked chicken breasts in olive oil and seasoned them with salt, nutmeg and clove to complement the ravioli.

Oscar Pasta
Any kind of pasta - Greysen prefers penne or rotini
a big container of fresh spinach
dash of nutmeg
salt to taste
butter and or milk
(I sometimes also stir in diced or minced carrots)
Cook pasta to directions. Steam spinach in a pot with a tiny bit of water. Put fully cooked spinach in blender or magic bullet, add a dash or two of nutmeg, a dash or two of salt and a good chunk of butter (or natural oil butter). Can add a little bit of milk to make creamier (and easier to reheat). Blend. Pour spinach sauce over pasta. Stir and eat.

Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 frosted cupcakes
1 1/4 cups all-purpose flour
¾ cups sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cocoa powder
¾ cups vegetable oil
½ cup buttermilk, room temperature
1 large eggs, room temperature
1 tablespoons red food coloring
½ teaspoon white distilled vinegar
½ teaspoon vanilla extract
¼ pound cream cheese, softened
½ sticks butter, softened
¼ teaspoon vanilla extract
1 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Preheat the oven to 350 degrees F. Line a muffin pan with cupcake papers or grease each hole. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.
*Recipe from Paula Deen

Braciole ai Mirtilli (Pork Chops with Blueberries)
Serves 4
4 spare rib chops
All purpose flour for dusting
2 Tbsp butter
3 Tbsp olive oil
¾ c red wine
2 ¾ c blueberries
Scant ½ c clear honey
Salt
Preheat the oven to 400F. Dust the chops with flour. Heat the butter and oil in a small flameproof casserole; add the chops and cook, turning occasionally, until browned all over. Pour in the wine and cook until it has partly evaporated, then season with salt. Pass the blueberries through food mill (or blender) and mix with the honey in a bowl. Spread this mixture over the chops, then cover the casserole, transfer to the oven and cook for 15 minutes. Let stand for 10 minutes, then serve.
*Recipe from The Silver Spoon.

Carmelized Brussels Sprouts
Cut in half with a little olive oil in a frying pan until they brown.   We seasoned them with Sale Roma or a Roman Salt (or a type of Italian seasoning).

Puréed Roasted Parsnips Recipe
Serves 4
2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste
Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core. Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking. Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.
*Recipe posted by Elise on SimplyRecipes.com

Vegetarian Lasagna
Marinara Sauce:
1 c chopped onion
3 cloves garlic
½ cup chopped, peeled carrots
3 Tbsp olive oil
½ c red wine
½ tsp dried oregano
1 tsp dried basil
28 oz can peeled whole tomatoes
½ c chopped mushrooms
1 Tbsp honey or sugar
½ tsp salt or to taste
1 Tbsp Italian seasoning
Eggplant:
1 medium eggplant, sliced length-wise ½ inch thick
Salt to taste
Less than 1/8 tsp cayenne pepper
2 Tbsp olive oil
Spinach:
1 lb spinach
5 oz goat cheese or ricotta cheese
1 Tbsp olive oil
½ c chopped onion
2 cloves garlic, sliced
1/8 tsp freshly ground black pepper
2 Tbsp chopped fresh basil
Basic White Sauce:
2 Tbsp olive oil 2 c warm milk
2 T unbleached white flour
¼ c freshly grated Parmesan cheese
¼ c thinly sliced scallions or green onions
1/8 tsp nutmeg
1/8 tsp cayenne pepper
¾ tsp salt
Lasagna:
12 sheets oven-ready lasagna noodles
1 c water
1/12 c mozzarella, shredded
10 Kalamata olives, pitted and halved
Make the marinara sauce: sauté the onion, garlic, and carrots in the olive oil in a medium saucepan over low heat for 3 minutes. Add the red wine, oregano, and basil, and cook for an additional 5 minutes until the wine is reduced by half. Add the tomatoes, mushrooms, honey or sugar, salt, and Italian seasoning, and continue to cook until the mushrooms become limp, about 15 minutes.

Preheat the broiler. Broil the eggplant: Brush both sides of the eggplant with olive oil, salt lightly, sprinkle on a little cayenne, and lay on a baking tray. Broil for 3 minutes on the middle rack under the broiler until it turns brown. Remove from the oven and let cool. Prepare the spinach: Steam the spinach for 1 minute in a pot filled with ½ c water. Remove from the heat and let cool. Squeeze the spinach, using clean hands, to remove excess water.

Put softened goat cheese or ricotta in a medium bowl. Add the spinach and mix together thoroughly with a fork. Put the olive oil, onions, and sliced garlic in a small sauté pan over low heat. Sauté for 2 minutes until the onions turn light golden brown. Remove from the heat and cool. Add it to the softened cheese and spinach and mix. Add the pepper and the fresh basil and mix again until all the ingredients are thoroughly blended in.

Make the white sauce: Pour the olive oil into a medium saucepan over low heat. Put the milk in a separate saucepan over low heat only until it becomes warm; do not let it boil. Gradually stir the flour into the warm oil, stirring constantly. Let cook for about 1 minute to make a brownish roux. Slowly add ¼ c of the warm milk and whisk it to blend it in. Pour in the remaining milk, continuing to whisk. Allow the sauce to simmer about 2 minutes just to thicken slightly, then turn off the heat. Mix in the cheese, spices, and salt. Cover the sauce with plastic wrap until ready to use.

Preheat the oven to 375F. To assemble the lasagna: cover the bottom of a deep baking dish with ½ c marinara sauce. Lay 4 sheets of the oven-ready noodles on top. Spoon the spinach filling over the noodles and spread it around until all of them are covered. Pour the white sauce on top, covering all the noodles. Lay 4 more sheets of noodles on top of the white sauce. Lay the eggplant slices lengthwise over the noodles. Sprinkle the mozzarella cheese on top. Pour 1 c of marinara sauce over the cheese. Lay another 4 sheets of noodles over the sauce. Slowly pour the water over the lasagna stack. Pour the remaining marinara sauce on top of the noodles. Sprinkle the top with remaining mozzarella cheese and the olives. Cover with foil and cook for 1/12 hours in the oven. When it is completely cooked, remove from the oven and let cool for 5 minutes. Cut into squares.
*Recipe from The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley

Baked Curried Sea Bass with Lentils (we used cod)
3 ¼ c water
1 bay leaf
1 c lentils
1 Tbsp Cajun seasoning
1 c sliced onion
2 cloves garlic, thinly sliced
1 c sliced shiitake or button mushrooms
½ c broccoli florets
½ c yellow or red bell pepper
2 Tbsp olive oil
2/3 c nutritional yeast
1 tsp salt
1/8 tsp curry powder
1 Tbsp cornstarch
¼ water
½ c almond meal
1 tsp salt
Pinch cayenne pepper
1 Tbsp curry powder
Four 6-pz sea bass steaks, cut in half
2 Tbsp olive oil
3 Tbsp freshly squeezed lemon juice (from 1 lemon)
Bring 3 cups of water to a boil in a large saucepan. Add the bay leaf and the lentils and cook for 40-45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid and stir in the Cajun seasoning.

Sauté the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil until the onions are transparent and limp, about 4 minutes. Add the yeast, salt, and curry powder and stir until everything is blended in. Add to the cooked lentils. Dissolve the cornstarch in the water and stir it into the lentils and vegetables. Continue to cook for 3 minutes, until the mixture thickens, Remove from the heat.

Preheat oven to 400F. Mix the almond meal, salt, cayenne pepper, and curry powder on a plate and flip both sides of the fish steaks on it until they are coated with the mixture. Heat the olive oil in a large sauté pan and lay the fish in. Sauté over medium heat, turning once, for 5 minutes on each side. Drizzle the lemon juice over the fish. If you aren’t using an ovenproof Dutch oven or pan, transfer the fish to a baking dish. Put the lentil and vegetable mixture around the fish, cover with foil, and bake for 10 minutes to cook the steak through; when you cut into one, the flesh should be a pale white color, no translucent.
*Recipe from The Healthy Kitchen by Andrew Weil, M.D., and Rosie Daley

Sirloin Pasta Portobello
1-1/4 lbs. boneless beef top sirloin steak, 1-inch thick
8 ounces uncooked linguine
1-2 Tbsp. olive oil
2 large cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
8 ounces portobello mushroom caps
1 medium red, yellow or green bell pepper cut in 1/8-inch strips
2 Tbsp. thinly sliced fresh basil leaves
1/3 cup grated romano cheese
Cook pasta according to package directions, drain and keep warm. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. Remove and discard the dark gills from the underside of the mushrooms by scraping with a spoon. Slice the mushroom caps into 1/4-inch wide strips. In large nonstick skillet, heat 1-2 Tbsp. of olive oil over medium-high heat until hot. Add half of the beef and garlic and stir-fry 1-2 minutes or until outside surface is no longer pink. Remove and season with half of the salt and pepper. Repeat with remaining beef and garlic. Remove and season with remaining salt and pepper. In same skillet, heat 1 Tbsp. oil until hot. Add mushrooms and bell pepper strips. Stir-fry 3-4 minutes or until mushrooms are tender. Return beef to pan. Add sliced basil and toss. Place pasta on platter and spoon beef mixture on top. Sprinkle with cheese.
* Recipe from the Texas Beef Council’s website.

Pumpkin Ravioli with Sage Brown Butter Sauce
Serves 4
1 cup pumpkin or squash puree (I’ve used canned pumpkin – just as good, but then skip 10-15 min on baking sheet)
1 cup ricotta cheese
1 Tbsp butter
2 tsp balsamic vinegar
1 Tbsp dark molasses
1 Tbsp grated Parmesan cheese
¼ tsp freshly grated nutmeg
sea salt
freshly ground pepper
wonton wrappers
4 Tbsp butter
6 diced sage leaves
4 large whole sage leaves, for garnish
Preheat oven to 375 degrees. Spread squash puree on a baking sheet and place in oven to dry, 10-15 minutes. You want your puree to be at a mashed-potato consistency. Scrape into a large mixing bowl. Heat 1 Tbsp butter in a small sauté pan over medium heat until it begins to brown. Remove from heat, swirl in balsamic vinegar and molasses. Add to the pumpkin along with the ricotta, Parmesan, and nutmeg. Season to taste with the salt and pepper, chill for a couple of hours. At this point the filling can be refrigerated for 1-2 days. Lay out your wonton wrappers. Put a small mound (heaping teaspoon) of the chilled pumpkin filling in the center of a wonton. Using a small pastry brush or your finger, moisten all of the edges with a little cold water. Fold the wonton in half, firmly pressing the seam, forming either a triangle or a rectangle. Repeat until you run out of wrappers or filling. You can freeze these uncooked raviolis, in a single layer, for 1 month. Cook the raviolis in gently boiling water for 2 minutes – do not cook too long. While the raviolis are cooking, melt the remaining butter with the sage 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, pretty garnish). Continue to swirl the butter sauce until it turns a rich chestnut brown. Add pasta to saucepan and sauté. Serve with grated Parmesan cheese and a couple of fried sage leaves.
*Recipe from The Unemployed Cook (http://theunemployedcook.blogspot.com/