garlic

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Zesty purslane guacamole

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Zesty purslane guacamole
  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 2 cloves of garlic, mashed with a tad of salt
  • 5 tbsp of fresh lemon juice
  • 1/2 tsp of Aleppo pepper
  • 1 small onion, chopped
  • 1/4 cup of chopped jalapeño pepper
  • 3 avocados
  • 1 bunch of purslane
  • 2-3 radishes, diced (optional, if you want extra zest!)
  • 3 tomatoes, diced

Directions:

  1. In a blender or Cuisinart, blend garlic, lemon juice, pepper, onion, salt and one avocado together until smooth.
  2. Dice remaining 2 avocados, tomatoes, radishes and purslane.
  3. Mash together the puree and the diced ingredients.
  4. Taste and add salt and pepper as needed.
CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup

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  • Servings: 4-8
  • Difficulty: medium
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Ingredients

  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)

Directions

  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.
CSA members, Newsletters, Recipe

Grilled chicory and kale greens

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Grilled chicory and kale greens
  • Servings: 2
  • Difficulty: easy
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Grilled Chicory

Ingredients:

  • Chicory heads, sliced in half lengthwise
  • Tuscan kale
  • 3 cloves garlic, crushed
  • 3 TBSP olive oil
  • 2 TBSP balsamic glaze (Trader Joe’s has a great one!)
  • salt and pepper to taste

Directions:

  1. Heat BBQ grill (or griddle) to high heat
  2. Cut chicory in half (or quarters), lengthwise. Break kale into individual leaves
  3. Whisk olive oil with garlic. Use a brush to lightly coat or drizzle garlic oil over the greens.
  4. Place greens on the grill. Turning all the pieces every few minutes and remove once the edges are charred (per your grilling preference).
  5. Note: We added our greens to the grill during the last 10 minutes of grilling our proteins for dinner.
CSA members, Newsletters, Recipe

Summer omelettes

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Summer omelettes
  • Servings: 2
  • Difficulty: easy
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Summer Omelette

Ingredients

  • 4 eggs (2 eggs per omelette)
  • 3 tbsp butter, separated
  • 3 garlic scapes, tough ends and flowers discarded, then halved lengthwise and sliced into 1/2″ pieces
  • Kale leaves, washed and sliced
  • Salt and pepper to taste
  • 1/ 2 cup sharp cheddar cheese, grated
  • Chive blossoms, crumbled and used to top

Directions

  1. Melt 2 tbsp butter in skillet over medium heat. Add garlic scapes.
  2. Cook for a few minutes, remove 1 tbsp for garnish, then add kale, salt, and pepper.
  3. Toss, and cook until kale is wilted. Remove from pan and wipe skillet clean.
  4. Whisk eggs and pour into skillet. When eggs are just about cooked through, layer garlic scape mixture and cheese over half the omelet, then fold over.
  5. Allow cheese to melt for about a minute, then remove from pan. Garnish with reserved garlic scapes and chive blossoms.
Recipe

Charred Lemon Green Beans

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Charred Lemon Green Beans

  • Servings: 2-4
  • Difficulty: super easy
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Ingredients:

  • 2 pounds green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 fresh squeezed lemon juice, the other half thinly sliced
  • Salt and freshly ground black pepper

Directions:

  1. Rinse and dry green beans. You can leave the stems on or off!
  2. Toss with olive oil, minced garlic and lemon juice
  3. Add lemon slices, salt and pepper. Toss again.
  4. Put in BBW wok (or regular wok if you don’t have your grill going) and cook until desired doneness. We had them on the grill for about 10 minutes until we got some good char marks.