2018 CSA Week 16 Recipes

Butternut Squash Soup

Preheat the oven to 370°. Halve the butternut squash. Scoop out the seeds, place on a baking tray and drizzle with a tbsp of olive oil. Place the squash in the oven and bake for around 1 hour. Check regularly, the squash will be cooked when it starts to caramelize and the tip of a knife can be pressed easily in to the flesh. Once cooked remove from the oven and set to one side to cool.

After the squash has been cooking for 30 minutes or so the rest of the soup can be prepared. Heat 1 tbsp of oil in a large pan or casserole dish. Add all the onions chopped and 2 cloves garlic and fry gently for 5 minutes or until slightly caramelized. Next add the half of celery chopped, 1 tsp dried oregano and black pepper. Combine well and then pour over 3 cups chicken stock and bring to a gentle simmer. Simmer for 20 minutes.

Whilst the soup is cooking remove the skin from the cooling squash. Once the skin is completely removed chop the squash into chunks and added to the soup.  stir well. Next transfer the soup to a blender and blitz until smooth, salt and pepper to taste and serve.

Chicken Gumbo Over Rice

Cajun Spice Mix: 2 tsp salt, 2 tsp garlic powder, 2 1/2 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 1/4 tsp dried oregano, 1 1/4 tsp dried thyme, 1/2 tsp red pepper flakes.

 In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over 1 lb chicken cubed. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan. Add 1/4 cup oil to the same pan; stir in 1/4 cup flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn).

Add 1 large onion diced, all the peppers diced and 1/2 cup celery diced; cook and stir for 2-3 minutes or until vegetables are tender. Add 4 cloves garlic minced; cook 1 minute longer. Gradually add 4 cups water and 2 cups chicken stock. Stir in the 2 tbsp Worcestershire sauce, 2 bay leaves, chicken and 1 tbsp Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender. Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Serve over rice.

Lemon Basil and Basil Pesto

Add 1/2 cup walnuts, and two cloves of garlic to a blender. Pulse until well chopped. Add 2 cups of Italian and lemon basil, 1 tsp salt, 1/2 cup olive oil, and 1/4 cup Parmesan cheese. Blend well. Serve over rice.

Sauteed Collard Greens

Add 2 tbsp of cooking oil to a large skillet over medium-low heat. Add 2 cloves minced garlic and saute for several minutes. Cut collard greens leaves into 1 inch ribbons, and finely chop the leaf stems (if desired). Add the stems to the skillet and cook for several minutes, then add the greens and 1/4 cup of water. Add 1-2 tsp of cajun spices, 1 tsp salt, and cook for 10-15 minutes, stirring frequently, until greens are tender. Add 1 tbsp apple cider vinegar, and serve.

Tomato and Lovage Pasta

Cook 1/2 pound of fettuccine pasta according to package instructions.

Add 2 tbsp olive oil to a large skillet over medium heat. Add 1 diced onion (about 3/4 cup), and cook for several minutes, then add 4 medium cremini button mushrooms, chopped into 1/4 inch slices, and 2 minced cloves of garlic. Cook for several minutes, then add 4-5 chopped tomatoes, about 2 cups, to the skillet, and cook for about 5 minutes until the tomatoes have collapsed. Finely chop the lovage, stems and leaves, and add to the skillet and cook another several minutes until the flavors have combined. Add salt and pepper to taste. Stir pasta into mixture, toss to coat, and serve.