2017 CSA Week 1 Recipes

Lovage Soup

Add 2 tbsp of butter in a heavy-bottomed stock pot over medium-high heat. Once melted reduce the heat to medium and stir in ½ of green onion bunch, white and light green parts chopped) and ½ medium yellow (peeled and chopped). Cook for five minutes. Then add 1 quart chicken stock and 2 chopped russet potatoes. Simmer, covered, for 30 minutes or until potatoes are tender. Then add 1 ounce of lovage and simmer, covered, for 5-6 minutes. Remove from heat and blend until smooth. Season with salt, pepper, and add heavy cream as desired, up to ½ cup. Garnish with green onion tops. 

Spring Greens Salad

Rough chop ½ of baby romaine heads, and add 2 tbsp of rough chopped cilantro, and 1 tbsp green onion tops. Drizzle up to ½ cup of balsamic vinaigrette on top (recipe below).

This vinaigrette recipe will make enough for both the Spring Greens Salad and the Chicken Salad recipes. Vinaigrette- Mix 3 tbsp balsamic vinegar, 1 tbsp dijon mustard, 1 clove garlic, ½ cup olive oil, and 2 tbsp of mixed herbs (2 tsp each of thyme, sage, parsley) to yield about 1 cup of dressing.

Balsamic Chicken Salad

Melt 2 tbsp of butter to deep stove-top pan. Season 1 lb of chicken breast with salt and pepper, then add to the pan. Sear both sides on high heat for 1-2 minutes, then reduce heat, cover, and cook on medium until chicken is cooked through, about 20 minutes. Rough chop 1/2 of oakleaf lettuce head and 1 tbsp of lovage stems, then place chicken sliced in strips on top of the bed of greens. Coat chicken in balsamic vinaigrette (recipe above) and serve. 

Herb-Roasted Chicken with Braised Greens

Mix in a baking dish 1 tbsp of chopped sage, 1 tbsp of oregano, removed from stem and chopped, 1 tbsp of chopped parsley, and 2 tsp of thyme, removed from stem and chopped. Add 1 tbsp of dijon mustard and 3 tbsp of extra-virgin olive oil to mixed herbs. Add chicken, season with salt and pepper, and turn to coat evenly. Cover and allow to marinate in the refrigerator for one hour.

Preheat the oven to 450 degrees F. Place chicken in a roasting dish and roast until the meat is cooked through, approximately 20-30 minutes.

Meanwhile, add 1 tbsp of butter to a deep pan and cook 1/4 cup of diced yellow onion until translucent, about 5 minutes. Add the collard greens and saute until wilted, about 4 minutes. Then add 1/2 cup of chicken stock, cover and gently braise over low heat until tender, up to 40 minutes. Season the greens with salt and pepper and serve with the roasted chicken. 

Chimichurri Breakfast Bowl

Combine ½ cup red wine vinegar, 1 tsp salt, 3-4 cloves of garlic, 1 green onion (finely chopped) and 1 pinch of red pepper flakes in blender or food processor. Add ½ cup cilantro, ¼ cup curly-leaf parsley, and 2 tbsp of oregano. As food processor is blending slowly add ¾ cup extra-virgin olive oil.

Cook 1/2 cup of quinoa according to packaging; should yield about 1 cup.

To poach eggs: In a small saucepan bring 2 cups of water to a rolling boil. Then crack one egg at a time and gently drop the egg into the boiling water. Allow egg to cook for about 75 seconds, and then gently scoop the egg with a slotted spoon onto a paper towel, or directly onto cooked quinoa. Repeat for additional eggs. Spoon chimichurri sauce over eggs and garnish with cilantro or green onions.