2018 CSA Week 25 Recipes

Butternut Squash Soup

Cut squash in half, then scoop out inner seeds and pulp and remove skin. Cube squash into 1 inch chunks and set aside. Core and dice 1 apple. Dice 2 medium carrots, 1/3 bunch of green onions, 1/3 cup of celery, and 2 cloves of garlic. 

In a large saucepan heat 2 tbsp olive oil over medium heat. Add carrots, onions, and celery and saute until fragrant but not browned, about 5 minutes. Add diced squash, apple, and 1-2 pints of chicken stock, and 1 pint of water. Add salt and pepper to taste. Add 2 tbsp butter, 1 tsp cinnamon, and 2 tsp finely chopped sage. Cook until squash is tender, about 25-30 minutes. Blend thoroughly using immersion blender. 

Hearty Chicken and Rice Soup

Dice 3 medium carrots, 2/3 bunch of green onions, 2/3 cup of celery, and 2 cloves of garlic. In a large saucepan heat 2 tbsp olive oil over medium heat. Add carrots, onions, and celery and saute until fragrant but not browned, about 5 minutes. Add 3-4 cups of shredded cooked chicken breast, 1 cup of rice, 2 pints chicken stock, 2 pints of water, 1 tsp thyme, and salt and pepper to taste. Bring soup to a boil, then reduce heat and cook 25-30 minutes. 

Whiskey Pickled Peppers

Thinly slice enough Hungarian wax peppers to fill a pint jar. 

To make brine mix 1/2 cup water, 1/2 cup sugar, 1 1/2 cups white wine vinegar, 1 1/2 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp coriander seed, 1 tsp mustard seed, and 3/4 cup whiskey. Add ingredients to a stockpot and bring to a boil, stirring frequently. Remove from heat once sugar is dissolved.  

Pour brine over peppers and allow to pickle in the fridge for at least 3 days. 

Baby Greens Salad with Lemon-Tahini Dressing

Roughly chop lettuce, orach spinach greens, and yellow tomatoes. Combine in a large bowl and dress with lemon-tahini dressing.

To prepare lemon-tahini dressing- combine the juice of 1 lemon or 2 tbsp lemon juice, 1/4 cup tahini, 1/4 cup olive oil, and 2 tbsp maple syrup.

Kale Salad with Roasted Beets and Leeks

Thinly slice 1 bunch of red Russian kale, then massage with 1 tbsp of olive oil and 1 tbsp lemon juice, then set aside.

Cook 1/2 cup lentils in 2 cups of stock or water until tender, about 30 minutes. 

Skin and dice 2 beets. Thinly slice 2 leeks along stem. Add 2 tbsp butter to a large skillet over medium high heat. Saute beets and leeks until tender, about 10-15 minutes, stirring frequently. Deglaze pan with 1/4 cup balsamic vinegar and season with salt and pepper. Add lentils to beets and leeks, stir to combine, then serve over kale with 1/4 cup chopped and toasted walnuts, and a sprinkling of Parmesan cheese.