2017 CSA Week 10 Recipes

Cream Kale Salad

To make creamy dressing- whisk 1/4 cup of mayonnaise, 2 tbsp of apple cider vinegar, 1 tsp of sesame seeds, 1 tsp of honey, 1/4 tsp of salt, and 1/4 tsp of pepper.

Chop 1 bunch of kale into 1/2 inch ribbons. Add chopped kale to bowl and massage greens with hands to increase the tenderness and juiciness of the leaves. Add 1/2 cup  of chopped walnuts, 1/4 cup of grated Parmesan cheese, and creamy dressing. Toss everything together and serve.

Lovage & Turnip Soup

Dice 1/2 onion and add it to a stockpot with 1 tbsp of cooking oil. Cook onion until translucent. Add 1 clove of crushed garlic and cook for 2-3 minutes. Peel and chop 2 turnips and 2 russet potatoes into 1/2 inch cubes. Add turnips to stockpot and cook for 5 minutes. Add 1/4 cup (1 bunch) of lovage and cook for an additional minute. Add 2 cups of chicken stock, 1 tsp of salt, 1/2 tsp of ground black pepper, and chopped potatoes and cook for 15-20 minutes or until potatoes are soft. Transfer soup to blender and blend until smooth. 

Fennel and Citrus Salad 

Fennel dressing- Peel fennel leaves off from base and finely chop the leaves from the light-colored bottom up to the stem before the fronds begin. Finely chop 1/4 of an onion and about 2 tbsp of ginger root. Add 1/3 cup of olive oil to a skillet and bring to medium heat. Add chopped onion, fennel, ginger, and 1 tsp of fennel seed to skillet. Cook for 8-10 minutes, and stir frequently to prevent mix from browning. Remove from heat and add 1/3 cup of white wine vinegar, 2 tbsp of honey, 1 tsp of salt, and 1/2 tsp of ground black pepper. Allow mixture to cool.

Sesame clusters- Preheat oven to 350 degrees F. Whisk 1 egg white until slightly foamy, then whisk in 2 tbsp of sugar, 1/2 tsp of salt, and 1/4 tsp each of cinnamon, nutmeg, and ground clove. Add 2 cups of sesame seeds. Spoon mix onto baking sheet with parchment paper in small clusters. Cook for 12 minutes, or until the clusters turn golden brown. 

To assemble salad- Finely grate 1-2 tsp of navel orange zest. Peel 1-2 oranges and chop into 1/2 inch sections. Chop romaine lettuce into thin ribbons. Toss fennel dressing, chopped oranges, and romaine lettuce together and add orange zest and crumbled sesame clusters as garnish. 

Chicken Fajitas

Boil 2 chicken breasts cut into 1 inch cubes, about 2 cups. Boil until chicken is cooked through, then drain and shred chicken. Chop 1 onion and 2 bell peppers, and crush 1 clove of garlic. Heat 2 tbsp of cooking oil in skillet over medium heat. Add chopped onion, bell peppers, and garlic to skillet and saute until onions become translucent. Add 2 cups of shredded chicken, 1 cup of chicken broth, and 1-2 tbsp of fajita spice mix. Simmer, uncovered, for about 25 minutes, or until liquid has cooked off. 

To assemble, preheat tortilla with Mexican cheese mix. dice up mixed tomato and add fajita mix and diced tomatoes to heated tortillas.

Example fajita spice mix- garlic powder, onion powder, chili powder, cumin, salt, pepper 

Basil and Lemon Balm Pesto with Summer Squash Pasta

To make pesto:

Add 1 bunch of basil, 1 bunch of lemon balm, 1/4 cup olive oil, 2 teaspoons of salt, 1 teaspoon of pepper to a blender and blend until all ingredients are mixed. set aside for later use.

To make summer squash pasta:

Add 1/2 package of angel hair pasta to boiling water and cook until just about done. Do this while you are preparing your summer squash.

To prepare summer squash add 1/2 onion sliced and 1 crushed diced garlic clove, and 2 chopped summer squash to a skillet at medium heat with 2 tablespoons of olive oil. saute until squash is soft and everything is caramelized about 10 to 15 minutes. Add the angel hair pasta and cook an additional 2 to 5 minutes. Take off the heat and add the desired amount of pesto. Save pesto in an air tight container for later use. Grate desired amount of parmesan over each serving.