I went a little crazy with recipes this week! I'm in major cooking mode now that it's getting colder and really feeling like autumn. I also continue to be inspired by all the beautiful veggies we're sending out each week!Happy cooking!
Pasta with Red Chard and Garlic Chips
An easy option for a lazy night in the kitchen. Good and garlicky. Subsitute any cooking greens for the chard (spinach, kale, pac choi, whatever you have left in the fridge). Great use for this week's spinach, chard, radicchio mix too!
1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch red chard and/or spinach, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.
Late-Summer Greens Saute
This would be a great recipe to use your kale and chard in. Reviews online suggested scaling back the oil and vinegar a tad, and adding something crunchy like almonds or walnuts at the end.
1/4 cup extra-virgin olive oil
1 cup thinly sliced shallots, or 1 leek
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
2 bunches assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
1/4 cup apple cider vinegar
3 tablespoons unsalted butter
Kosher salt, freshly ground pepper
Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.
Curried Carrot Soup
I don't know about you but I'm really craving soups lately with this rain and fall weather! This recipe will surely warm you up inside with the curry. From Eating Well, Aug/Sept 2006.
3 tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups reduced-sodium chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat; let stand 10 minutes. Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top. Discard the paper towel.
Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids). Return the pureed soup to the pan, place over medium heat and heat through. Season with lemon juice, salt and pepper.
Spinach, Mustard Green and Potato Soup
This is a flexible recipe so use it as a base. You could use your leeks here instead of onions, you could sub in other greens. Although the recipe calls for using just water, you can make it richer by using veg broth or some chicken broth.
4 tablespoons olive oil
2 cups chopped onions
2 pounds potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water (or veg broth or half water/half chicken broth)
1/2 teaspoon dried crushed red pepper
4 garlic cloves, minced
1 bunch mustard greens, stems trimmed, leaves coarsely chopped
.5 lb fresh spinach, stems trimmed
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
I wanted to be sure I got a chance to share this with the summer share members since it's so good. You should keep it on hand for any roots, anytime. Keep it in a jar like salad dressing, ready for the roasting pan of CSA veggies. If you like it, you'll like it with anything.
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl and enjoy!
Braised Leeks with Parmesan
This recipe is the one that turned me into a leek lover. Those who are not sure if they like leeks will never doubt again!
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
1/4 cup dry white wine, like sauvignon blanc
3 T Parmesan, freshly grated
Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Potato, Jalapeno and Leek Soup
Half share members - you may want to hold onto your potatoes, peppers and jalapenos for next week when you'll get your leeks so you can make this soup.
3 Pounds potatoes
4 cups of chicken broth or stock
1 large leek
1 medium yellow onion
6 cloves of garlic
1 tablespoon of extra virgin coconut oil
salt and black pepper to taste
fresh garden herbs of chives, basil and thyme ( about 2 tablespoons of each. Feel free to substitute dried herbs)
1 cup of milk of your choice
1-2 jalapenos (depending on how spicy you like your food)
4 tsp of fresh cilantro, optional
In a large 6 quart dutch oven or pot place chicken stock (or vegetable stock), potatoes and black pepper. Place on medium heat. Cover and let simmer until potatoes are soft about 20 minutes.
In another saucepan place coconut oil, onion and leek. Cook on medium heat until onions are soft and translucent. (about 6-10 minutes).
Next add jalapenos, diced to the potato pot. Then add the fresh spices, garlic, cilantro, milk, and cooked onions and leeks to the potato pot.
Take half the potato mixture and put in your blender. Blend and add back to the dutch oven. Simmer for five minutes more and serve!
This technique is used by many low-carb dieters as it's very similar to real rice! I made this over the weekend using a yellow cauliflower. It was delicious and has fed me all week. Feel free to expirement with different veggie combinations to find one that you like. I bet this would taste amazing with some falafel thrown on top!
1 large head cauliflower
1 tbsp plus 1 tbsp coconut oil
1/2 medium onion, chopped or a leek
1 clove garlic, minced
1 sweet pepper, diced
1 medium carrot, grated
1 tsp curry powder
salt and pepper to taste
Break the cauliflower into florets, removing the stems. Place the florets in a food processor bowl and pulse until the cauli looks like rice. This takes about 10-15 second pulses. You may need to do this in 2-3 batches to avoid overcrowding which leads to mush.
Heat a large skillet over medium-high heat. Add 1 tbsp of coconut oil and allow it to melt. Add chopped veggies (not cauli) and saute until soft.
Push veggies to the side of the pan and add the remaining coconut oil. Add the curry powder to the oil, then stire everything together so they all mingle. After about 30 seconds stir in the riced cauliflower and saute until the cauliflower is tender, about 5 minutes. If it takes longer than that add some water and cover the pot to give it a chance to steam cook. Try a bite, then season with salt, pepper and lemon juice if needed
Simple Mustard Greens Recipe
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Yogurt dipping sauce
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed
Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.
This middle Eastern salad is a great accompaniment to falafel.
1/2 cup lemon juice
1/2 cup olive oil
Various herbs such as mint or parsley
Chop all veggies. Combine dressing ingredients and add to veggies.
These yogurt pops are so easy and simple. I imagine they would be great with some frozen berries such as blueberries or strawberries thrown in. This recipe makes 4 pops.
8 ounces plain yogurt
6 ounces concentrated unsweetened fruit juice, such as mixed berry flavor
Dash of vanilla extract or honey
In a medium bowl, combine the yogurt, juice, and vanilla extract or honey. Pour into four 3-ounce paper cups and partially freeze for 1 hour. Insert wooden sticks into each cup and freeze for 4 hours, or until solid.
Asian Pear Frozen Yogurt
This recipe came from a new to me blog, Tartelette. It's a simple recipe which yields amazing results! As she says just chop, process and churn!
Makes 1 1/2 pints
2 large Asian Pears
1/4 teaspoon freshly squeezed lemon juice
1 tablespoon finely grated fresh ginger
1 1/2 cups yogurt
1/2 cup sugar
generous pinch of fine sea salt
1 tablespoons pink peppercorns (crushed), optional, or pomegranate seeds
Peel and chop the pears into small 1/2-inch chunks. Toass them with the lemon juice to prevent oxidizing. In a blender, combine the pears and ginger and puree until smooth. Use 1-2 tablespoons of water if this is difficult to puree.
In a large bowl, combine the pear puree with the yogurt, sugar and salt. Refrigerate for an hour.
Note: I skipped this step by refrigerating the pears for a couple of hours before.
Churn the mixture in your ice cream amker according to manufacturer's directions. Once churned, freeze until firm. Serve topped with the pink peppercorns.
Asian pear maple crumble
This makes a perfect fall dessert!
3 large Asian pears
2 tbs brown sugar
2 tbs finely chopped pecans
2 tbs flour
1 tsp cinnamon
2 tbs water
1 1/2 cup of oats
2/3 cup flour
1/3 cup of brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup of melted butter
2 tbs pure maple syrup
2 tbs finely chopped pecans
Preheat the oven to 350.
Core and chop the Asian pears. Combine the chopped Asian pears, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the pears into a greased 9-inch round or an 8x8 casserole dish. Pour the water over the pears, that will keep more moisture in the dish.
In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly. Bake for 40-45 minutes.