2019 CSA Week 5 Recipes

This week we’ve got a nice balance of fresh and earthy flavors from fennel to beets to frisee endive, a member of the (bitter & highly nutritious) chicory family. Below we’ve included a French recipe for endive which is the most common way to prepare the greens. Endive is also perfect in soups (such as Italian wedding soup) or sauteed with beans or garlic and a splash of vinegar.  We hope the fresh flavors this week brighten your day! If you make any tasty recipes be sure to post them and tag @front9farm. Thank you for supporting our farm!    


 Fennel and Caramelized Onion with Swiss chard over Lemony PastaLentils, Sauteed Summer Squash, and Lettuce Mix with Lemon DressingRomaine Gyros with Beef, Red Onion, and Tzatziki SauceRice Bowl with Sauteed Beet, Sweet Potato and Kale with Lemon Tahini DressingSalade Lyonnaise- Frisee Salad with Poached Egg and Bacon Dressing


   1 bunch 

Frisee Endive


Baby fennel

1 bunch, 1/2 cup fronds    

Lettuce mix

 4 oz, 1 bag   

Summer Squash

 1 squash   


  1 head  

Purple Curly Kale

   1 bunch 

Swiss Chard

1 bunch    


  1 tbsp finely chopped  


  1 tbsp finely chopped  

Angel hair pasta, 1/2 lb

1/2 lb    

Red onion

1/2 onion 1 onion  

Cooking oil

3 tbsp    


3 tbsp juice2 tbsp juice, 2 tsp zest2 tsp juice3 tbsp juice 

Parmesan cheese

add as garnish    


 1 cup dry   

Chicken stock

 2 cups   


 2 cloves2 cloves1 clove 

Olive oil

 1/3 cup   

Dijon mustard

 1 tsp   


 1 tsp   

Bay leaf

 1 leaf   


  1/4 cucumber  

Ground lamb or beef

  1 lb  


  1.5 tsp  


  1/4 tsp  

Greek yogurt

  16 oz  


  1 tsp dried  

Red wine vinegar

  1 tsp 2 tbsp

Sweet potato

   1 sweet potato 


   2 cups 


   1/2 cup 


    4 oz


    1-2 poached




Fennel and Caramelized Onion with Swiss chard over Lemony Pasta

Cook 1/2 lb pasta according to package instructions, reserving up to 1 cup of pasta water. 

Dice 1/2 red onion, all baby fennel bulbs, and 1/2 cup of fennel fronds. Cut Swiss chard leaves into 1 inch ribbons and dice stems. 

In a large deep bottomed skillet add 3 tbsp cooking oil over medium high heat. Add diced onions and fennel. Saute for 5-8 minutes, stirring frequently, the add Swiss chard stems and saute for another few minutes until tender. Add Swiss chard leaves, 1/2 cup pasta water, 1 tsp salt, 1/2 tsp black pepper, and 3 tbsp lemon juice. Stir frequently until greens are wilted, about 3-5 minutes. Add pasta and and additional 1/2 cup of pasta water and toss to coat pasta and mix all ingredients. Serve with Parmesan cheese.









Lentils, Sauteed Summer Squash, and Lettuce Mix with Lemon Dressing


Cook 1 cup of lentils in 2 cups of chicken broth or stock for about 20 minutes, or until tender. Add 1 clove garlic, 1 tsp salt, 1 lemon peel, and a bay leaf. Once tender, set aside.

Dice summer squash into 1/2 inch cubes. Heat 2 tbsp cooking oil in a skillet over medium high heat. Add squash and cook until tender. Remove from heat and combine with cooked lentils and mixed greens. Toss with lemon dressing.

To make lemon dressing- 2 tsp lemon zest, 2 tbsp lemon juice, 1/3 cup olive oil, 1 tsp Dijon mustard, 1 clove garlic, 1 tsp sugar, 1/2 tsp salt, and ground black pepper.







Romaine Gyros with Beef, Red Onion, and Tzatziki Sauce

To make meat mixture combine 1 lb ground lamb or beef with 1/4 cup minced red onion, 2 cloves minced garlic, 2 tsp salt, 1 tsp black pepper, 1.5 tsp cumin, 1/4 tsp nutmeg, 1 tsp dried oregano, and 2 tsp lemon juice. Allow flavors to marinate for one hour. 

Heat 2 tbsp cooking oil over medium heat, then add meat mixture either formed as long patties or saute as loose chunks, stirring frequently. 

To make tzatziki sauce combine 16 oz Greek yogurt with 1/2 cucumber finely chopped, 1.5 tsp salt, 2 cloves garlic, 1 tbsp each mint and dill, 1 tbsp olive oil, 1/2 tsp red wine vinegar, 1/4 tsp ground black pepper

To prepare gyro flatten a romaine leaf on a plate, then add beef, thinly sliced red onion, and tzatziki sauce.










Rice bowl with Sauteed Beet, Sweet Potato, and Kale with Lemon Tahini Dressing

Cook 2 cups of rice according to package instructions and set aside (cook in chicken broth for additional flavor). Skin (if desired) and dice beets into 1/2 inch cubes, about 1/2 cup. Dice 1 sweet potato into 1/2 inch cubes, about 1 cup. Cut kale and beet greens into 1 inch ribbons. 

In a large skillet add 2 tbsp cooking oil over medium heat. Add beets and sweet potatoes and saute covered until tender, about 10 minutes, stirring frequently. Once tender, remove beets and sweet potatoes and set aside. Add 1 tbsp cooking oil to the skillet and saute chopped kale and beet greens until wilted. Toss together rice and all sauted vegetables, then dress with tahini dressing. 

Lemon tahini dressing- combine 1/2 cup tahini, 2/3 cup water, 3 tbsp lemon juice, 1 clove garlic, 1 tbsp olive oil, 3/4 tsp sea salt










Salade Lyonnaise- Frisee Salad with Poached Egg and Bacon Dressing

To prepare bacon dressing- saute 4oz of bacon until cooked through, then add 1.5-2 tbsp red wine vinegar to the pan and allow to deglaze for 1-2 minutes. Meanwhile, poach an egg in boiling water for 40 seconds. 

To prepare salad- wash frisee greens and tear into bite sized pieces. Pour bacon/lard/red wine vinegar dressing on greens and top with a poached egg, salt, and pepper.