2023 CSA Week 20 Recipes

salad simple dressing

In a Jar add 1 Tablespoon Mustard 1/4 cup cup balsamic vinegar, 2 Tblespoons olive oil, 1 Tbsp honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in the refrigerator. Serve over a bed of fresh lettuce and roasted beets.

wax beans with bacon vinaigrette

Cook all the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and transfer the beans to a large bowl.

In a large skillet, heat 3 tablespoons olive oil. Add the 4 slices bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the 2 tablespoons sherry vinegar, 1 small shallot, very finely chopped, 2 garlic cloves minced and 1/3 cup chopped basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly

pepper frittata

Preheat the oven to 350F.

Thinly slice all the peppers and 1 onion. Roughly chop one bunch of Swiss chard leaves. Mince 3 cloves of garlic. Shred 1 cup of white cheddar cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet, heat 3 Tbsp of oil and sauté peppers, onions, and garlic for 3-5 minutes, until tender. Add Swiss chard leaves and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.

Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.

butternut and swiss chard risotto

Heat 5 cups of stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.

Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add chard stems chopped if you want, 1 onion chopped, 1/2 of the butternut peeled and chopped, and cook until onions are translucent. Add the 2 cloves garlic minced,salt and pepper, and cook 2 more minutes.

Add 2 cups of rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes. Add 1/2 cup white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.

Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.

When you are getting close to using up your heated broth, taste the risotto and add more salt if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.

Stir in 1 Tbsp butter, 1/2 cups Parmesan (optional), all of the swiss chard chopped, 1 tsp lemon zest and 1 tsp lemon juice.

The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste.

roasted butternut squash

Cut butternut squash in half. Scoop out seeds. Coat the inner surface of each squash half with a thin layer of olive oil. Sprinkle salt, pepper, and 1 Tbsp brown sugar on each half.

Roast in a 425F preheated oven until it is tender and completely cooked through, about 40-50 minutes.