2018 CSA Week 26 Recipes

Italian Wedding Soup

To make meatballs combine 12oz ground meat (chicken, beef, turkey, or pork) with 1/2 cup dry breadcrumbs or panko, 1 egg, 1/4 cup of Pecorino cheese, 1/4 cup Parmesan cheese, 2 tbsp finely chopped oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly but do not overwork the meat. Form the mixture into 3/4 inch to 1 1/2 inch balls, for a total of 20-30 meatballs. 

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the meatballs in batches without crowding the pan. Turn occasionally until browned on all sides, 3-5 minutes, then transfer to a plate. 

Heat 1tbsp olive oil over medium-high heat in a large soup pot or dutch oven. Add 1 bunch of green onions, about 3/4 cup whites, 3/4 cup tops, and 3 cloves of minced garlic. As onions and garlic become fragrant add 1/2 cup diced celery and 1/2 cup diced carrots. Cook until tender, about 5 minutes. (Optional- add 1/2 cup dry white wine to deglaze the pan). Add 8 cups of chicken broth. Add 3/4 cup small pasta or orzo and cook until al dente, about 8-10 minutes. Add the meat balls and 6 cups of collard green ribbons, about 1/3 of bunch. Add salt and pepper as necessary, and red pepper flakes and a squirt of lemon juice to taste. Cook until meat balls are heated through and collard greens are tender. Serve topped with grated Parmesan.  

Collard Green and Beet Salad

Chiffonade 1/3rd bunch of collard greens. Toss greens with 1/2 tsp salt and massage salt into greens. Set aside and allow greens to wilt. Thinly slice 1-2 small red onions, about 1/4 cup. 

Clean and skin beets, then dice into 1/4 inch cubes. Saute beets in 2 tbsp butter over medium heat, covered, until tender, about 10 minutes. 

To make dressing combine 2 tbsp maple syrup, 2 tbsp fresh lemon juice, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp pepper. 

To prepare salad combine greens with red onions, sauted beets, and 1/4 cup toasted walnuts.

Collard Greens Pesto with Wild Rice, Chicken, and Squash

To make collard green pesto chop 1/3 bunch of collard greens into ribbons. Bring a pot of water to a boil, blanch greens for one minute, then transfer to an ice bath until cooled. In a blender combine blanched greens,1 cup Olive oil, 1/3 cup parmesan, 1 tsp salt, 1/2 tsp black pepper, 1 to 2 red onions, the juice of 1 lemon (1 to 2 tbsp), and 1/4 cup toasted walnuts. 1Blend to combine and serve over rice squash and chicken

Heat 2 tbsp oil in a cast iron skillet. Cube 1lb of chicken and and to the skillet and brown about 5 minutes. Add 1 sweet dumpling squash peeled with the seeds removed and cut into 1/2 inck cubes. Add 3 cups chicken stock and 1 cup wild rice. cover and let simmer until the rice is cooked 30 to 45 minutes. add more water if necessary. Toss with pesto and serve.

Parsley Black Bean Hummus

Soak 1/2 cup dry black beans overnight, then rinse and cook until tender, or begin with a 15oz can black beans. 

Saute 2 pasilla bajio peppers in 1 tbsp olive oil over medium heat until tender. 

Combine black beans, 1 bunch of parsley tops, 1 tsp cumin, 1 tsp salt, the juice of 1 lime, 2-3 tbsp tahini, 2 pasilla bajio peppers, 1-2 cloves garlic, 2 tbsp olive oil, and 2-4 tbsp water, enough to allow hummus to blend easily. 

Roasted Pepper Dip

Coat bell pepper, cubanelle, Hungarian wax peppers, and jalapeno with a thin layer of olive oil. Broil peppers for 3-5 minutes, then flip peppers over and broil another 3-5 minutes. Remove peppers from oven and place in bowl covered with plastic to allow peppers to steam while cooling. Once cooled enough to handle, gently skin the peppers. Finely chop peppers and set aside.

Combine 4oz cream cheese, 1/2 cup sour cream, and 1/2 cup parmesan cheese. Beat ingredients together until smooth. Add minced peppers, 1 tsp salt, 1/4 cup finely chopped red onion, and 1 clove minced garlic. Stir to combine ingredients, and serve, chilled, with crackers or pita chips.