This beautiful spring weather has our herb garden yielding in abundance, which makes for some really flavorful food! The chimmichurri chicken recipe is quick, delicious, and healthy. It is also a great way to use up all of that cilantro. You can always freeze the chimmichurri and add it to cooked rice anytime. We also want to mention the kale and bean soup. This is a great soup that will fill you up. A quick note on the herbs included this week- baby celery greens and parsley are obvious cousins, but they can be differentiated by the deeper green and thinner stems of the parsley, but most obviously with a little taste. It's amazing something that two greens that look so similar can have such distinct tastes. We hope you all enjoy the recipes this week!
Kale & Turnip Greens in White Bean Soup with Chorizo
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, chop 1 bunch of celery greens, about 1/4 cup, 2 chopped carrots, about 1/2 cup and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic, as well as 2-4 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale and turnip greens, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Add 1 tbsp finely chopped summer savory, salt and pepper to taste. Reduce heat and simmer for 15-20 minutes. Serve with lemon wedges for squeezing.
Chimmichurri Chicken and Rice
Prepare the chimichurri ahead of time to allow the ingredients to come together. Combine 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh oregano, 1/4 tsp cumin, 1 pinch red pepper flakes, and salt in a bowl. Pull the parsley and cilantro leaves from the stem and finely chop them. Add 1/2 cup of each to the bowl. Mince 1 clove garlic. mix together well and set aside.
Cut 1 chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown. While the chicken is browning, dice 1 onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes).
Add the chicken back to the skillet along with ,1 cup uncooked rice,2 cups water, and 1/4 tsp salt. Briefly stir to combine all the ingredients. Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.
After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy. Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.
Roasted Potatoes with Honey Mint Glaze
Heat the oven to 450
To prepare mint glaze - combine in a food processor or blender 1 cup of mint leaves (removed from stems) with 1/4 cup of basil, and 4 cloves of garlic. Pulse the mixture into a paste. Add 1 tbsp of honey and 1 tbsp of Dijon mustard, and pulse again until ingredients are combined. Add 1/2 cup of olive oil in small batches until the mixture has become emulsified. Season with up to 1 tsp of salt and 1/2 tsp of black pepper. Transfer the mixture to a bowl and if sauce needs to be thinned add a few tablespoons of water.
Cut potatoes into bit size pieces. Coat with mint glaze and roast for 45 minutes or until potatoes are tender.
Basil Mint and Barley Salad
Cook 1 cup of barley grain in 2 cups of water for 15-20 minutes, or until tender. Drain excess water and add cooked grain to large bowl. Finely chop 1/2 basil, 1/4 cup mint, and 1 tbsp oregano and add to barley. Add 1/4 cup olive oil, 2 tsp fresh lemon juice, and 1/4 cup roughly chopped walnuts. Add 1/4 cup feta cheese. Toss salad and add salt to taste.
Dice 1 yellow onion, finely chop 2 tbsp celery, chop 2 carrots into 1/2 inch chunks, and chop 3 turnip roots, skinned, into 1/4 inch chunks. Heat a heavy-bottomed pot over medium-high heat and add 2 tbsp olive oil as well as onions, celery, carrots, and turnips. Cook, stirring often, for 6-8 minutes, or just until onions become translucent. Cube 2 potatoes into 1/2 inch chunks. Add potatoes and 4-5 cups of chicken stock to pot. Roughly chop 2 heads of lettuce and add to pot in handfuls. Add 1 tbsp finely chopped summer savory, and 1 tbsp finely chopped oregano. Bring to soup to a boil, then once boiling, reduce heat to a simmer. Season with salt and pepper to taste. Cook for 15-20 minutes, or until potatoes and carrots are tender. Transfer half of soup to a blender and blend until smooth, Then recombine with chunky soup for a mix of textures. Add a dash of heavy cream if desired.
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.
|Kale & Turnip Greens in White Bean Soup with Chorizo||Chimmichurri Chicken and Rice||Roasted Potatoes with Honey Mint Glaze||Basil, Mint and Barley Salad||Lettuce Soup|
|White or navy beans||1 cup|
|Chicken stock||4 cups||4 cups|
|Chorizo sausage, 1 link||2-4 oz|
|Carrots||2 carrots||3 carrots|
|Feta cheese||1/4 cup, about 2 oz|
|Olive oil||2 tbsp||1 tbsp, plus 1/4 cup||1/4 cup||2 tbsp|
|Russet potatoes||2 potatoes||2 potatoes|
|Chicken breast||1 lb, about 1 small breast|
|Lemon juice||for garnish||for garnish||2 tsp|
|Dijon mustard||1 tbsp|
|Onions||1 onion||1 onion||1 onion|
|White rice||1 cup|
|Garlic||1 clove||4 cloves||1 clove|
|Red wine vinegar||2 tbsp|
|Red pepper flakes||1 pinch|