2019 CSA Week 8 Recipes

Sauteed Cabbage and Onions with Sausage

Dice one yellow onion and one head of cabbage. Add 2 tbsp of cooking oil to a deep skillet over medium heat. Add onions and saute until until they begin to caramelize, about 5 minutes. Add chopped cabbage, 1 tsp salt, and saute for several minutes until cabbage begins to wilt. Add 1/2 cup chicken stock, two 1/4lb sausage links such as Kielbasa or Bratwurst. Cover cooking dish with lid and cook covered for 10-15 minutes, stirring occasionally. Stir in 2 tbsp cider vinegar to deglaze pan and add 2 tsp Dijon mustard. Serve and enjoy! 

Sauteed Delicata Squash with Honey

Cut delicata squash in half then scoop out seeds. Slice delicata squash into 1/4 inch half moons. Dice one sweet onion. 

Heat 2 tbsp of olive oil over medium heat in a deep skillet. Add diced onion and saute until fragrant. Add chopped squash, 1 tsp salt, and 1/2 tsp ground black pepper, and saute, stirring frequently, for 5-10 minutes until tender. Stir in 2 tbsp honey, then serve.

Sprouting Broccoli and Sweet Pepper Stirfry

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

Thinly slice sprouting broccoli including stems and leaves, on a diagonal into bite sized pieces. Julienne 2-3 medium carrots, and slice sweet pepper into matchsticks. Cut one sweet onion in strips by cutting in half, then slicing thinly along the rings. Mince 1 clove of garlic and 1 tbsp ginger.

Heat 2 tbsp cooking oil in a wok or large skillet over medium high heat. Add sliced onion, ginger, garlic and cook until fragrant, about 1 minute. Then add broccoli stems and carrot, and 1/4 cup chicken stock and stir frequently for 2-3 minutes. Add sliced sweet pepper and cook another 2-3 minutes, then add 1 tbsp soy sauce, 1 tsp rice wine vinegar, 2 tsp Sriracha chili sauce, 1 tbsp sesame oil, and broccoli greens, stirring frequently. Cook just until greens have wilted and serve over rice.

Swiss Chard Salad with Shaved Kohlrabi and Lemon Dressing

Combine the juice of one lemon with 1/4 cup olive oil, 2 tbsp champagne vinegar, 1 tsp salt, and 1 clove of minced garlic.

Remove the thin layer of skin from the kohlrabi, then grate the bulb. Chop Swiss chard stems into very thin slices, less than 1/4th inch thick, and chop the greens into 1/4th inch ribbons. Toss Swiss chard, kohlrabi, and lemon dressing together, then allow to marinate for 1 hour. Serve salad dressed with sunflower seeds and cranberries.

Tomato Caprese Salad

Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across salad.