2019 CSA Week 13 Recipes

Lots of great summer veggies in the bag this week. The weather is beautiful and as we enjoy this wonderful summer bounty we are thinking and preparing for fall and winter. The bags are filled with lots of great tomatoes and squash with more great stuff to come. Two more weeks until we reach the halfway point, and the second half of the season always has more variety than the first.

2019-csa-week-13-share

 Tuscan Vegetable Soup with Swiss ChardSpicy Sprouting Broccoli PastaSauteed Swiss Chard with Garlic and OlivesGreen Bean Stirfry over Basmati RiceCaprese Pizza with Pesto Drizzle

Cherry tomatoes

    1 pint

Yellow onions

1-2 onions 1 onion  

Jalapeno pepper

1/3 pepper 1/3 pepper1/3 pepper 

Green beans

   1 pint 

Sprouting broccoli

 1 bunch   

Celery

2/3 bunch    

Basil

    1 bunch

Cocktail tomatoes

1 quart    

Swiss chard

2 loose cups 3/4 bunch  

Garlic

1 clove2 cloves1 clove1-2 cloves1-2 cloves

cooking oil

2 tbsp2 tbsp 2 tbsp 

carrots

2 carrots  2 carrots 

chicken stock

1 quart 1/2 cup  

Parmesan cheese

2 tbsp per serving1/4 cup  2 tbsp

Cannellini beans

1 cup dry or 1 12-16oz can    

thyme

1 tsp dry    

anchovies

 1 tin   

red pepper flakes

 1 pinch   

ginger

   1 tbsp minced 

rotini pasta

 1/2 lb   

olive oil

 2 tbsp2 tbsp 1/2 cup

Green olives

  2 tbsp  

Walnuts

  1/2 cup toasted 1/4 cup
Soy sauce   

3 tbsp

 
Sesame oil   

1 tbsp

 

Fish sauce

   1 tsp 

Sesame seeds

   1 tbsp 

Pizza sauce

    1 cup 

Pizza dough

    1 dough ball

walnut

     

honey

     

white wine vinegar

     

sliced almonds

     

butter

     

 

Recipes

 

Tuscan Vegetable Soup with Swiss Chard

Dice one yellow onion, 2/3 bunch of celery (about 3 loose cups), 2 medium carrots, and 1 quart of cocktail tomatoes. Mince 1 clove of garlic. Cut 1/4th bunch of Swiss chard into 1/2 inch ribbons. 

In a large Dutch oven add 2 tbsp cooking oil over medium high heat. Add diced onion and garlic. Saute for 3 minutes until onions become fragrant. Add celery and saute another 3-5 minutes until fragrant. Add diced tomatoes, 2 tsp salt, 1/2 tsp black pepper, 1 tsp of dried thyme or summer savory, and saute another 5 minutes. Add 1 quart of chicken stock and cannellini beans (either 1 cup dry beans, soaked then cooked, or 1 12-16oz can), and 2 loose cups of chopped Swiss chard. Bring soup up to a boil, then reduce heat and simmer for 15-20 minutes. Garish with 1-2 tbsp grated parmesan cheese per serving. 

 

 

 

 

 

 

Spicy Sprouting Broccoli Pasta

Chop sprouting broccoli into 1/2inch pieces along the length of the sprout. Dice 2 cloves of garlic,and 1 tin of anchovies (drained). 

In a deep skillet heat 2 tbsp olive oil over medium high heat and add diced garlic, anchovies, and a pinch of red pepper flakes. Saute for 2-3 minutes, then add chopped broccoli, 1 tsp salt, and 1/2 tsp ground black pepper, stirring frequently. 

Meanwhile, cook 1/2lb of rotini pasta, or similar pasta, in boiling salted water until al dente (about 10 minutes depending on pasta). When the pasta has nearly finished cooking, ladle 1/2 cup pasta water into the skillet, and continue to cook over high heat until broccoli is tender.

Once the pasta is fully cooked, drain it, and toss it with 2 tbsp olive oil, the sauteed vegetables, and 1/4 cup freshly grated Parmesan cheese. Dress with a squeeze of fresh lemon juice or white wine vinegar if desired. 

 

 

 

 

 

 

 


Sauteed Swiss Chard with Garlic and Olives

Dice 2 tbsp of fresh green olives, and one yellow onion. Mince one clove of garlic, and chop 3/4 bunch of Swiss chard, stems thinly sliced and leaves cut into 1 inch ribbons. 

In a large skillet heat 2 tbsp cooking oil over medium high heat and saute olives, garlic and onions for 5 minutes, stirring frequently. Add in Swiss chard stems and saute another 2 minutes, then add Swiss chard leaves, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 cup water or chicken stock. Saute for 3-5 minutes until greens are tender. Toss in 1/4 to 1/2 cup of toasted walnuts. 

 

 

 

 

 

 

 

 

Green Bean Stirfry over Basmati Rice

Cook 1-2 cups of basmati rice according to package instructions.

Break 1 pint of green beans in half, removing bean penducle/stalk if necessary. Cut two carrots into matchsticks. Cut 1/4 bunch of celery greens and stems into 2 inch stalks. Mince 2 cloves of garlic and 1 tbsp of fresh ginger. 

Bring a shallow pot of salted water to a boil. Add chopped beans, carrots, and celery. Boil for 3-5 minutes until vegetables are just tender, then drain. 

In a deep skillet or wok, heat 2 tbsp cooking oil, canola or peanut oil, over high heat. Add garlic and ginger, then saute, stirring frequently, for 1 minute. Add cooked beans, carrots, and celery, and 3 tbsp soy sauce, 2 tsp sesame oil, and 1 tsp fish sauce. Over high heat, toss all vegetables, stirring frequently, for 1-2 minutes. Serve over cooked rice and garish with 1 tbsp sesame seeds.

 

 

 


 

 

  

 

 

Caprese Pizza with Pesto Drizzle

Prepare 1 cup of pesto by blending 2 packed cups of basil leaves with 3/4 cup olive oil, 1/4 cup walnuts, 2 tbsp grated parmesan cheese, 2 cloves minced garlic, and 1 tsp salt. 

Roll out a pre-made pizza dough into a 12-14inch circle. Spread a thin layer of pizza sauce across the center of the pizza leaving one inch around the perimeter. Sprinkle a thin layer of mozzarella cheese across the pizza. Cut 1 pint of cherry tomatoes in half and spread evenly across the pizza. Spread a handful of basil leaves across pizza, then top pizza with a light layer of mozzarella cheese. Bake pizza in a preheated oven 450F for 15-20 minutes. Remove pizza and allow to cool for several minutes. Then drizzle pesto across pizza in both directions.