2018 CSA Week 5 Recipes

The weather is great for growing produce. The shares are getting bigger as the season continues. This week we have fennel for the first time this year. Fennel pairs great with orange and we used that pairing with escrole to make a very healthy and tasty salad. We hope you enjoy our week 5 recipes!

2018-csa-week-4-share

 Roasted Balsamic Beet and Kale SaladEscarole, Fennel, and Orange SaladItalian Herb PastaLettuce Wraps with Peanut SauceSummer Squash and Onions with Lemon Basil

Oakleaf lettuce

  1/2 head   

Romaine lettuce

    1 head 

Baby fennel

  4 bulbs   

Escarole

 1 head    

Italian herb medley (basil, parsley, marjoram, summer savory, oregano)

  1 bunch   

Summer squash

     2 squash

Toscano kale

 1 bunch    

Mexican mint

  1 bunch   

Cilantro

    1 bunch 

Lemon basil

   1/3 bunch 1/3 bunch 1/3 bunch

Beets

1 bunch     

balsamic vinegar

 2 cups    

brown sugar

 1/2 cup    

 olive oil

 1/4 cup 2 tbsp 1/4 cup  

 parmesan cheese

 1/4 cup  2 tbsp  2 tbsp

navel oranges 

  5 oranges   

 lemon juice

 1 lemon, or 2 tbsp   1 lemon 

 canola oil

  2 tbsp   

dijon mustard

 2 tsp    

 garlic

  1 clove 1 clove  

peanut butter 

    2 tbsp 

 rice wine vinegar

   2 tbsp  

soy sauce

   1 tbsp  

sugar 

    2 tsp 

red pepper flakes

   1/2 tsp 

sesame oil

   1 tsp 

carrots

   2 carrots 

fish sauce

   1 tsp 

chicken breast, cooked

   1 cup 

onion

    1/2 onion

butter

    3 tbsp

 

Recipes

Roasted Balsamic Beet and Kale Salad

roasted-balsamic-beet-and-kale-salad

Preheat oven to 400F. Remove top greens from beets, peel, then chop beets into 1/2 inch cubes. Toss chopped beets in 2 tbsp olive oil, 1/2 tsp salt and a pinch of pepper. Place beets on rimmed baking sheet and roast for 45 minutes, or until tender. 
Chop kale into 1/2 inch ribbons, then crush and massage with hands. To prepare salad toss roasted beets with about 1/4 cup of balsamic glaze (recipe below), then combine with kale, about 2 tbsp olive oil, 1/4 cup shredded parmesan cheese, salt and pepper. 
 
To make balsamic glaze:
 
Add 2 cups of balsamic vinegar to a pot over medium high heat. Add 1/2 cup brown sugar and stir until sugar has dissolved. Bring mixture to a boil, then reduce to a simmer and cook until the mixture has reduced by half, about 20 minutes.
 

 

  

 

 

 

 

  

Escarole, Fennel, and Orange Salad

orange-fennel-and-escarde-salad

 

 

To make citrus vinaigrette whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tsp grated orange zest, 2 tbsp olive oil, 2 tbsp canola oil, 2 tsp dijon mustard, 2 tsp finely chopped mexican mint, 1 clove finely chopped garlic, salt and pepper to taste.

 

Slice 4 baby fennel bulbs in 1/4 inch slices crosswise up to the beginning of the feathery fronds of the leaf stalks. Slice 3 navel oranges into half moons by first cutting both ends off so that orange sits flat on surface, then removing the peel with a sharp knife following the contour of the fruit, then cutting the orange in half, then quarters or smaller. Chop 1 bunch of escarole into 1/2 inch ribbons, about 3-4 cups. 

Combine fennel, escarole, oranges, and vinaigrette into large serving bowl and serve immediately. 

 
 
 
 

 

 

 

Italian Herb Pasta

Braised-mustard-greens-with-garlic-and-ginger


Cook 1 lb of pasta according to package instructions. 

Finely chop 1/4 cup Italian basil, 1/4 cup lemon basil, 2 tbsp oregano, 2 tbsp summer savory, 2 tsp marjoram, and 1/4 cup parsley. Finely chop 1 clove of garlic. 

Combine warm cooked pasta with chopped herbs, garlic, 1/4 cup olive oil, and 1 tsp salt and 1/4 tsp pepper. Toss to allow herbs to wilt. Finish with parmesan cheese.

 

 
 
 
 
 

 

 

 

 

 

 

Lettuce Wraps with Peanut Sauce

lettuce-wraps-with-penut-sauce

Prepare spicy peanut sauce by wisking together 2 tablespoons of creamy (or crunchy) peanut butter, 2 tablespoons of rice wine vinegar, 1 tablespoon of soy sauce, 2 teaspoons sugar, 1/2 teaspoon of red pepper flakes, and 1 tablespoon of water. 

Cook 1 cup of dry jasmine, or white, rice according to package instructions. 

In a small bowl, add 1/2 cup cooked rice and toss with 1 teaspoon of sesame oil and a dash of red pepper flakes. Add  2 tbsp of chopped cilantro, 2 tbsp chopped basil, the juice of 1 lime (or lemon, 1 tbsp), rice vinegar, sugar, and fish sauce. Toss to coat. 

Julienne 2 carrots. Cook 1 cup of chicken breast.

To assemble wraps take whole leaves of romaine lettuce and lay flat. Add rice mixture, then sliced carrots and chicken breast, and garish with peanut sauce and additional chopped cilantro.  
 
 
 


 

  

 

 

Summer Squash and Onions

squash-and-onions


Slice 1/2 yellow onion. Add 3 tbsp butter to large skillet over medium high heat. Saute onions until they become translucent, about 5 minutes. Slice 2 summer squash into 1/8 inch coins, then add to skillet. Finely chop 2 tbsp lemon basil, then add to skillet with 1/2 tsp salt and a pinch of pepper. Cover and saute for about 10 minutes or until squash is soft, stirring occasionally. Serve with a sprinkle of parmesan cheese.