This week we included an 8 herb mix which is versatile and flavorful, and perfect for summer cooking. The mix works well with roasted meats and vegetables, as well as in vinaigrettes or vegetable salads. We recommend removing the thicker stems from the herbs and then finely chopping everything in the bag to create one mix.
Below is a recipe for one of our favorite vegetable soups of Eastern European origin which uses many of the ingredients in this week’s share- Red Borscht Soup. We had a lot of 'wow, that's good' moments when we were cooking the recipes this week, so if you give these recipes a try we don't believe they will disappoint. In the words of Jacques Pepin, happy cooking!
Red Borscht Soup
Finely dice 1 large yellow onion and crush and dice 2 cloves of garlic. Shred 1 large beet and 1 large turnip. Dice 2 medium russet potatoes. Finely slice 1/2 large head of cabbage (or 2 cups) and dice 2 large tomatoes.
In a large stock pot heat 2 tbsp of olive oil over medium heat. Saute the diced onions for several minutes, then add the garlic. Add 1/2 lb of crumbled pork sausage and cook until meat is cooked through. Add the shredded beets and turnips, and continue to saute for about 5 minutes. Add the diced potatoes, tomatoes, and cabbage and enough water to cover the vegetables. Add 1 tsp of sugar, 1-2 tbsp of tomato paste, 1 tbsp of white vinegar, 2 tsp of salt, and 1/2 tsp of pepper. Cook until potatoes are tender, about 20 minutes. Serve with a dollop of sour cream.
Herbes de Provence Chicken and Gravy
Preheat oven to 350 degrees F. Place thawed broiler chicken in a deep cast iron skillet or baking dish. Add 2 tbsp of olive oil to thawed broiler chicken. Finely chop the herbes de Provence mix and spread half of mixture on the surface of the chicken, and half of the mixture in the chicken's cavity. Season the chicken with salt, pepper, and 2 cloves of crushed garlic.
Cook chicken for 60 minutes in oven at 350 degrees F, then increase the temperature to 450 degrees F for 30 minutes. Remove chicken from the oven and allow to rest for 20 minutes. Remove chicken from skillet and add 1/2 cup of water or chicken stock. Place over medium heat and add 2 tsp of salt and slowly add about 1/4 cup of flour until drippings thicken into a gravy.
Kohlrabi and Cabbage Coleslaw
Thinly slice 1/2 head of cabbage. Remove leaves and skin from kohlrabi bulb and shred core. Finely chop 1/4 to 1/2 of a large yellow onion and add to bowl along with cabbage and kohlrabi. Add 1/2 cup of mayonnaise, 1/4 cup of sour cream, 1 tsp of salt, 1 tbsp of dijon mustard, 1 tbsp of white vinegar, and the juice of 1/2 lemon (or 1 tbsp of lemon juice). Mix thoroughly and add sunflower seeds if desired.
Sauteed Sprouting Broccoli Greens and Turnips with Pork Sausage
Dice 3/4 yellow onion and crush 2 cloves of garlic. Shred 2 turnip roots, and thinly slice 1 bunch of broccoli greens, as well as turnip and beet greens.
Add 2 tbsp of olive oil to skillet over medium heat. Saute onion for about 5 minutes, then add garlic and saute for an additional 2 minutes. Add 1/2 lb of crumbled pork sausage and cook for several minutes until meat is browned. Add shredded turnip to the skillet and saute until turnips are softened, several minutes. Add sliced greens, 1 tsp of salt, 1/4 cup of water, and several pinches of red pepper flakes. Cook until water in the pan has reduced, then serve while hot.
Bibb Salad with Sour Cream Dressing
Sour cream dressing recipe- Mix 1/2 cup of sour cream, 1 tbsp of white vinegar, the juice of 1/2 lemon (or 1 tbsp of lemon juice), 1/8 tsp of paprika, 1/2 tsp of sugar, and 1/2 tsp of salt.
Roughly chop 2 small heads of bibb lettuce and sprinkle 1 tbsp of sunflower seeds overtop. Dress with sour cream dressing.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Red Borscht Soup||Herb de Provence Roasted Chicken and Gravy||Kohlrabi and Cabbage Coleslaw||Sauteed Sprouting Broccoli Greens and Turnips||Bibb Salad with Sour Cream Dressing|
|Tomato paste, 2 tbsp||2 tbsp|
|Pork sausage, 1 lb||1/2 lb||1/2 lb|
|potatoes, 2 russet||2 potatoes|
|yellow onion, 2 onions||1 onion||1/4 onion||3/4 onion|
|Sour cream||2 tbsp||1/4 cup||1/2 cup|
|Garlic||2 cloves||2 cloves||2 cloves|
|White vinegar, 1 tbsp||1 tbsp||1 tbsp||1 tbsp|
|Olive oil,||2 tbsp||2 tbsp||2 tbsp|
|Dijon mustard, 1 tbsp||1 tbsp|
|Lemons, 1 lemon||1/2 lemon||1/2 lemon|
|salt||2 tsp||1/2 tsp||1/2 tsp||1/2 tsp||2 tsp|
|pepper||1/2 tsp||1/2 tsp||1/2 tsp||1/2 tsp||1 tsp|