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!
|Roasted Balsamic Beet and Kale Salad||Escarole, Fennel, and Orange Salad||Italian Herb Pasta||Lettuce Wraps with Peanut Sauce||Summer Squash and Onions with Lemon Basil|
Italian herb medley (basil, parsley, marjoram, summer savory, oregano)
|1/3 bunch||1/3 bunch||1/3 bunch|
|1/4 cup||2 tbsp||1/4 cup|
|1/4 cup||2 tbsp||2 tbsp|
|1 lemon, or 2 tbsp||1 lemon|
|1 clove||1 clove|
rice wine vinegar
red pepper flakes
chicken breast, cooked
Roasted Balsamic Beet and Kale Salad
Escarole, Fennel, and Orange 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
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
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.
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.
Summer Squash and Onions