2020 CSA Week 5 Recipes

Simple Radish and Lettuce Salad with Vinaigrette

Julienne, or chop into coins, 1 bunch of radishes. Rinse and roughly chop 4oz salad mix. Add to a large serving bowl and combine with 1/2 cup sliced almonds. Dress with vinaigrette and serve. 

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced. 

Creamy Lettuce Soup

Add 2 tbsp cooking oil to a stockpot over medium high heat. Add 1 diced onion and 2 roughly chopped cloves of garlic. Cook for 5-7 minutes until onions are fragrant. Add 2 diced potatoes, 3/4 tsp coriander, 1 tsp salt, 1/2 tsp pepper and allow to cook for several minutes, stirring frequently. Add 1 quart water or chicken stock, and 1 roughly chopped head of bibb lettuce. Bring to a boil, then reduce heat and allow to simmer for 15 minutes. Once potatoes are tender, remove from heat and allow to cool enough to blend. Add to a blender and cover with a towel, then blend (careful when blending hot liquids!). Return to stockpot and whisk in either 2 tbsp butter or 2 tbsp heavy cream. Serve with grilled sandwiches or crusty bread.  

Sauteed Beet and Kale Salad

Shred 1 bunch of beets. Add 2 tbsp cooking oil to a skillet over medium high heat. Add shredded beets and saute for 5-7 minutes until softened and slightly caramelized. Finely chop 1 bunch of mixed kale, then add to a serving bowl and massage greens to tenderize. Toast 1/2 cup walnuts by adding to small skillet over medium heat. Stir frequently for 3-5 minutes until the nuts become fragrant and begin to release their oils. 

Combine kale, sauteed beets, and walnuts in a serving bowl with 2oz crumbled feta cheese, 1 finely chopped shallot, and dress with creamy vinaigrette. 

To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced. 

Fennel Frond and Sausage Pasta with Parmesan

Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above bulb. Finely chop 4 cloves of garlic. Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat. Meanwhile, cook 1 lb of pasta, either spaghetti or bowtie. Once sausage is browned, add fennel, garlic, 1 tsp salt, 1/2 tsp pepper, and cook for an additional 5 minutes. Remove from heat, then add 1/4 cup pasta water, all of the pasta, 1/2 cup of Parmesan cheese, and all of the basil, finely chopped. 

Fennel and Bibb Lettuce Salad with Creamy Citrus Vinaigrette

Cut baby fennel bulbs crosswise from the base up through 1 inch of the leaf stalks. Then cut pieces in half lengthwise so they are in large strips. 

Roughly chop 1-2 heads of bibb lettuce. Add lettuce and fennel to a large serving bowl and add 1/2 cup sunflower seeds, and 1/2 cup Parmesan cheese. Dress with citrus vinaigrette and serve. 

To prepare vinaigrette combine 1/2 cup orange juice (about the juice of one orange), 2 tbsp lemon juice, 3 tbsp olive oil, 3 tbsp mayonnaise, 3/4 tsp salt, 1/2 tsp ground black pepper.