2019 CSA Week 27 Recipes

This is the second to last week of the CSA program for 2019. Don’t forget that we will take next week off and come back the week after thanksgiving for the last week of the CSA. We have some delicious greens in the share for you this week which should balance out any indulgant treats you find yourself eating over Thanksgiving. We’ve got more delicious greens happily tucked in under their covers, which we will include in the last share of the year. Thank you for supporting our farm!

2019-csa-week-25-share

 kale & Quinoa SaladLettuce Mix Salad with Cilantro Lime DressingTatsoi & White Bean Soup with ChorizoWhole Roasted Garlic Spread with CilantroRustic Stuffing with Peppers, Onion, Celery

Kale

all    

oregano

    1 Tbsp

peppers

    1 cup

cilantro

 1/2 cup   

lettuce mix

     

tatsoi

  all  

garlic

   all 

olive oil

1/2 cup1/2 cup2 Tbsp2 Tbsp 

lemon juice

1/4 cup4 Tbsp   

quinoa

1/2 cup    

tomatoes

2    

green onions

2    

garlic

 2 cloves1 clove  

plain greek yogurt

 1 cup   

brown sugar

 1 Tbsp   

spicy brown mustard

 3/4 tsp   

white or navy beans

  1 cup  

yellow onion

  1 1 1/2 cups

celery

  1/2 cup 1/2 cup

carrots

  1/2 cup  

chorizo

  16 oz  

chicken broth

  2 quarts 1 3/4 cups

bread

    1 loaf

butter

    6 Tbsp

 

Recipes

 

kale & Quinoa Salad

In a small bowl, whisk together 1/2 cup olive oil and 1/4 cup lemon juice until well combined. Then add the 1/2 cup quinoa to the dressing and let it soak until it’s soft and plumped, about 15 minutes.

Place the 1 bunch kale, 2 tomatoes diced, 2 green and onions in a large bowl. Season with salt and pepper. Pour the quinoa and dressing mixture over. Gently toss to combine.

Serve at room temperature or cold.

 

 

 

 

 

 

 

 

Lettuce Mix Salad with Cilantro Lime Dressing

To prepare creamy cilantro lime dressing- finely chop 1/2 cup cilantro and finely mince 2 cloves of garlic. Combine cilantro and garlic with 1 cup plain Greek yogurt, 1/2 cup olive oil, 3-4 tbsp fresh lime juice or lemon juice, 1 tbsp brown sugar, 1 tsp salt, 3/4 tsp spicy brown mustard, and ground black pepper to taste. 

 

 

 

 

 

 

 


Tatsoi & 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 with greens, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped totsoi, a handful at a time until wilted, tossing occasionally. Add beans and 2 quarts cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.

 

 

 

 

 

 

 

 

 

Whole Roasted Garlic Spread with Cilantro

Cover 2 whole garlic bulbs in a thin layer of olive oil. Wrap garlic bulbs in aluminum foil and bake in oven at 400 for 40 minutes. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor. Check the garlic every 10 minutes. Spread on bread or crackers. Top with diced cilantro.

 

 

 

 

 

 

 

Rustic Stuffing with Peppers, Onion, Celery

Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread one large loaf of bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add 1/4 cup oil, 1-2 tbsp minced oregano, and 1 clove minced garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.


Melt 6 tbsp butter in large skillet over medium-high heat. Add 1 1/2 cup finely chopped onion, 1 1/2 cup thinly sliced celery, and 1 cup diced bell pepper. sauté until vegetables are soft, about 10 minutes; add 1/3 cup parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. Gradually add 1 3/4 cup hot chicken broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.