Author: steelwheelfarm

CSA members, Recipe

Vegetarian Carbonara with Summer Greens

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Recipe of the week, June 25:
Vegetarian Carbonara with Summer Greens (A big thanks to local blog, Shut Up & Cook, for sharing this awesome recipe!)

Carbonara is typically made with pancetta or bacon, but I didn’t have any and thought a vegetarian twist on the Italian classic might work. The radishes give it some nice bulk, and when the beaten egg is slowly added as you vigorously toss the pasta you get a rich sauce you’d swear had heavy cream in it.

Ingredients:

  • 1 lb pasta, whatever is in the cupboard
  • 3 TB Olive Oil
  • 3 cloves garlic, minced
  • 1 leek, white part only, thinly sliced
  • 1 bundle of radishes, about 6, washed and thinly sliced with a mandolin
  • 1 bunch chard, washed and coarsely chopped
  • 1 bag spinach, washed
  • 1/2 cup chives, thinly sliced (this seems like a lot, but is delicious and gives it a nice kick)
  • 3 eggs, beaten
  • 1/2 cup good parmesan cheese grated, plus more to taste

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to directions. Drain and set aside.
  2. Meanwhile, in a large non-stick pan over medium-low heat, cook the garlic in the olive oil until just beginning to turn golden, 2-3 minutes.
  3. Increase heat to medium, add the radishes and the leeks, and cook until turning translucent, about 5 minutes, stirring regularly.
  4. Add the chard and spinach, returning heat to low, and cook until wilted and radishes and leeks fully cooked, another 5 minutes.
  5. To assemble take the warm pasta (you don’t want it too hot or the egg will scramble), and vigorously tossing with tongs slowly add the beaten egg, until it creates a rich coating.
  6. Add the chard/spinach mixture, chives, and the parmesan and continue tossing vigorously until all nicely mixed and coated.
  7. Serve with additional parmesan to taste and truffle salt.
Recipe

Shaved Fennel, Cucumber and Orange Dill Salad

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Recipe of the week, June 19:
Shaved Fennel, Cucumber and Orange Dill Salad

Ingredients:

  • 1 medium bulb of fennel, shaved (about 3/4 cup)
  • Sliced cucumbers
  • 1/4 cup fresh dill, chopped
  • 1/3 cup julienne sliced sun dried tomatoes packed in oil, drained
  • 1 large orange, peeled and segmented, and pulp squeezed of its juice
  • Salt
  • Pepper
  • Olive oil for drizzling

Directions:

  1. Take the fennel bulb and cut it in half lengthwise. Place on a mandolin and carefully slice the bulb into thin slices or shavings. Adjust the thickness to make it as thin as possible. This may also be done using a chef’s knife. Slice thinly until about 3/4 cup is reached. Add to a mixing bowl.
  2. Add in the sliced cucumbers, chopped dill and julienne sliced sun dried tomatoes.
  3. Top with the orange segments and squeeze the remaining pulp from segmenting into the bowl over the vegetables.
  4. Add in salt and pepper to taste, along with about 1 to 2 teaspoons of olive oil.
  5. Toss the ingredients together and enjoy!

Recipe from http://suite101.com/renee-shelton

Recipe

Sautéed Kale with Kohlrabi

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Recipe of the week, June 14:
Sautéed Kale with Kohlrabi

Ingredients:

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  •  2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Directions:

  • Very thinly slice kohlrabi with slicer.
  • Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  • Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
  • Read more on epicurious.com
Recipe

Radish bulbs and Greens Sautéed with Green Garlic and Chives

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Recipe of the week, June 5:
Radish bulbs and Greens Sautéed with Green Garlic and Chives (from Asparagus to Zucchini)
A great side dish to grilled fish!

Ingredients:

  • 2 bunches radishes
  • 2 -3 cups ovation greens mix
  • 1.5 Tbsp butter
  • 1.5 Tbsp chopped green garlic
  • 1.5 Tbsp chopped chives
  • salt and pepper

Directions: Clean radishes and coarsely chop the greens. Trim and quarter the bulbs.  Heat the butter in a skillet, over med. Heat.  Add radishes and cook, stirring often for 2 min.  Stir in greens mix , radish tops, chives and garlic  until wilted.  Salt and pepper to taste.

CSA members, Recipe

Sweet and Spicy Green Beans

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Recipe of the week, Aug. 16: Sweet and Spicy Green Beans

Ingredients:        

  • half pound fresh green beans
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon chili flakes
  • 1 teaspoon honey
  • 2 teaspoons canola oil, or butter

Directions:

  1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
  3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.