Recipe

Recipe

Braised Kale, Baby Summer Squash and Beet Pasta

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Braised Kale, Baby Summer Squash and Beet Pasta

  • Servings: 1-2
  • Difficulty: super easy
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Braised Kale and Beet Pasta
Ingredients:

  • 1 bunch of kale (Green or red curly, red russian, tuscan…whichever variety you have in your fridge will do for this recipe!)
  • 1-2 garlic cloves
  • Olive oil, salt and pepper to taste
  • 2-4 baby summer squash, sliced into coins
  • 1 package fresh beet pasta
  • Parmesan cheese

Directions:

  1. Start by preparing your pasta (you’ll want to have this ready to go as soon as your kale is finished!)
  2. To prepare kale: rinse leaves, destuff and rough chop into bite-sized pieces.
  3. Sauté garlic in deep pan with olive oil until it starts to brown.
  4. Add kale, squash, salt and pepper. Sauté for 3-5 minutes or until coated and soft.
  5. Top with parmesan cheese curls and enjoy!
CSA members, Newsletters, Recipe

Ginger Sesame Pok Choy

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Ginger Sesame Pok Choy
  • Servings: 2-4
  • Difficulty: easy
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Ginger Choi

Ingredients:

  • 1 bunch Pak Choi
    + Pick other greens from your box to sauté as well! Kale or radish/turnip greens…
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 inch piece lemongrass, sliced (optional)
  • 1 tsp. raw sugar
  • ¼ tsp. sesame oil
  • 2 Tbsp. soy sauce
  • Sesame seeds for garnish

Directions:

  1. Steam pak choi 2-3 minutes, set aside
  2. Saute garlic, ginger and lemongrass in olive oil
  3. Stir in the sugar, sesame oil and soy sauce and cook 1-2 minutes
  4. Increase the heat to medium-high, drain the pak choi and add to glaze.
  5. Continue to cook until pak choi reaches your desired tenderness (1-2 min)
  6. Sprinkle with sesame seeds and eat!
Recipe

Baked Squash Blossoms over Grass-Fed Beef Sofrito

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Baked Squash Blossoms over Grass-Fed Beef Sofrito

  • Servings: 3-4
  • Difficulty: intermediate
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Baked Squash Blossoms

Part 1—The Sofrito

  • 4 garlic cloves, minced
  • 1 sweet onion, diced
  • 2 TBSP olive oil
  • 1 lb ground beef
  • 2 TBSP fresh thyme, chopped
  • 2 TBSP fresh rosemary or savory, chopped
  • 2 TBSP fresh parsley, chopped
  • 8 oz chopped tomatoes or can of diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 cup red wine
  • 1/2 tsp salt

To prepare the sofrito:

  1. Saute garlic in olive oil until browned. Add ground beef, salt and pepper and cook until no longer raw. Set aside.
  2. In a pot, salute onion in olive oil until translucent. Add herbs, tomatoes, tomato paste and heat until a near boil.
  3. Turn down hit to low, add red wine and let simmer while you prepare the squash.

Part 2—The Squash Blossoms

  • 12 fresh zucchini blossoms (keep the baby squash on there if there is one!)
  • 1 cup fresh ricotta
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh parsley
  • Flour (for dusting)
  • 1 egg, lightly beaten
  • ¾ c breadcrumbs

To prepare the squash blossoms:

  1. Preheat the oven to 350F. Line a baking tray with foil or parchment and lightly coat with oil or use oil spray.
  2. Mix ricotta and herbs together, seasoning to taste after mixing.
  3. Spoon ricotta into small ziplog bag and cut the tip off (Think: DIY cake frosting bag)
  4. To stuff the blossoms, make a vertical slit from the base that is wide enough to reach inside and take the stamen out.
  5. Squeeze ricotta into blossom and fold flower over until closed
  6. Coat blossoms/squash in flour.
  7. Dip the blossom in the egg and then into breadcrumbs, covering well.
  8. Place on tray and bake for 15-25 minutes or until crispy baked and crispy

Part 3—The Assembly

  1. Add ground beef to tomato sauce and heat on med-high until hot
  2. Ladle surfeit into wide bowl or deep place
  3. Lay squash blossoms on top of the sofrito and top with parsley.
CSA members, Recipe

Italian Carrot Salad

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Italian Carrot Salad
  • Servings: 2-4
  • Difficulty: easy
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Italian Carrot Salad

Ingredients

  • 1 lb Carrots
  • 1 cup turnip tops (we cut off about ¾ of the tops off our bunch this week)
  • 3 Tbsp T Red Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp sugar
  • 1 cup Garbanzo Beans
  • 2 cloves of Garlic
  • Salt and Pepper to taste
  • ½ cup sliced almonds

Directions

  1. Use a potato peeler or food processor (using the shredding disk) to shred the carrots into long, thin strips.
  2. In food processor, combine turnip tops, garlic and garbanzo beans and pulse until coarsely chopped.
  3. Add to bowl with carrots.
  4. To make the dressing, whisk the red wine vinegar, olive oil, sugar salt and pepper together.
  5. If your oil and vinegar are separating, add a small clump of the garbanzo mixture to the dressing. The added bulk will help to properly emulsify your dressing.
  6. Top with almonds
  7. Eat!

CSA members, Recipe

Carrot Pesto with Beet and Broccoli Pasta

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Carrot Pesto with Beet and Broccoli Pasta

Carrot tops you say? Didn’t know you could eat them? Don’t know why you would want to eat them? Here’s why: The leaves of carrot are in fact edible and are highly nutritive. The dark green plant matter is rich in protein, minerals and vitamins. In fact, they are reported to contain six times the amount of vitamin C that is in the carrot root and are also a great source of vitamin K, potassium and calcium. The trick is, knowing what do do with them. To get started, we suggest something simple like a pesto!

Carrot Pesto Pasta

Ingredients

  • For the pesto:
    • 1 bunch of carrot tops
    • 1-3 cloves garlic
    • 1/2 cup walnuts
    • 1/2 cup loosely packed basil leaves
    • 1/4 cup grated parmesan cheese
    • Salt and pepper (to taste)
    • 2-4 TBSP olive oil (or more if you mixture is too dry)
  • For the pasta:
    • 4-5 small golden beets
    • 1 large head or three small heads of broccoli
    • Fresh linguini pasta (we used a red beet pasta)
    • Shredded parmesan cheese (to top)

Directions

  1. To make the pesto, blend carrot tops, garlic, cheese, walnuts, basil, oil and salt/pepper together in CuisinArt or similar blending contraption. Set aside
  2. Boil the beets in water until tender and skins peel off (about 20-30 minutes depending on size of beets)
  3. Sautée broccoli with oil, salt and pepper until softened (about 5-7 minutes)
  4. Coat pasta in pesto. Top with beets, broccoli and cheese.
  5. Eat!