We’re really pleased with the range of color included in the share this week. We’ve included beautiful golden beets, purple top turnips, and the first of our summer carrots. The great part about all of these root crops is that all of the green tops are edible and delicious! We made a wonderful root vegetable dish that has a lot of flavor with not a lot of ingredients. We also included a few versions of pestos which show the range of delicious flavors leafy greens have to offer. We hope you enjoy the recipes this week!
|Roasted Root Vegetables with Savory||Fennel Frond Pesto with Barley and Summer Squash||Chicken Salad on a Bed of Romaine||Sauteed Fennel with Swiss Chard, Bacon, and Parmesan Cheese||Lettuce and Basil Chicken Pesto Pasta|
|all fronds||all bulbs|
Loose Leaf Lettuce
|1 sweet potato|
|3 tbsp||1/2 cup, plus 3 tbsp|
|1 clove||2 cloves||1 clove|
|2 tsp, plus more to taste||1 tsp|
pearled barley (or similar grain)
|1 cup dry|
|1 cup dry|
|1/2 onion||1 tbsp finely chopped||1/2 onion|
Cooked and shredded chicken breast
|2 cups||2 cups|
|1/2 tsp||1/2 tsp|
Roasted Root Vegetables with Savory
Fennel Frond Pesto with Barley and Summer Squash
To make pesto blend 2 packed cups of fennel fronds with 1/2 olive oil, 3 tbsp slivered almonds, 1 tsp salt, 1/4 tsp pepper, 2 tsp lemon juice, and 2 cloves garlic.
Boil 1 cup of dry black beans for about 1 1/2 hours, or until tender. Rinse and drain beans, then add to large mixing bowl. Cook 1 cup of dry pearled barley according to package instructions(or substitute another grain such as quinoa, rice, or couscous). Add barley to black beans. Mix pesto into beans and barley.
Add 3 tbsp olive oil to a large skillet over medium high heat, then add 1/2 yellow onion, diced. Saute for several minutes until onion is fragrant, then add 2 summer squash which are halved, then halved again, and chopped into 1/2 inch sections. Stir squash and onions frequently and allow to cook for 6-8 minutes, or until squash are tender.
To assemble dish mix- Add barley to black beans. Mix pesto into beans and barley. Add onions and squash and mix ingredients thoroughly. Add additional lemon juice to taste, and feta cheese if desired.
Chicken Salad on a Bed of Romaine
Finely chop 1/2 bunch of dill, about 2 tbsp when chopped. Finely chop 1/2 bunch of celery greens, stems and leaves, about 1/4 cup finely chopped.
In a large mixing bowl combine 2 cups shredded, cooked chicken breast, 1/2 cup mayonnaise, 1/2 tsp dijon mustard, 1 tsp lemon juice, 2 tbsp dill, 1/4 cup celery greens, 1 tbsp finely chopped onion, 1 tsp salt, and 1/4 tsp pepper.
Serve chicken salad on boats of romaine lettuce, or on a bed of chopped salad greens.
Sauteed Fennel with Swiss Chard, Bacon and Parmesan Cheese
Assemble dish by adding back bacon, chopped into 1/2 inch pieces, and about 1/4 - 1/2 cup parmesan cheese to taste. Serve immediately.
Lettuce and Basil Chicken Pesto Pasta
To make lettuce basil pesto combine 2-3 cups of packed loose leaf lettuce (about 1 bunch), 1 cup of basil leaves, 1/4 cup pine nuts, 1/2 cup olive oil, 1 tsp salt, 2 tsp balsamic vinegar, 1/2 tsp dijon mustard, and 1/2 tsp honey. Blend until well mixed.