2023 CSA Week 27 Recipes

Cabbage Egg Drop Soup

Heat 1 Tbsp olive oil in a large stockpot over medium-high heat.  Add 1 small onion and sauté for 5 minutes, stirring occasionally, until softened.  Add 3 cloves of garlic minced and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add 1/2 the cabbage head chopped and 8 cups chicken stock ingredients. Add 1 tsp ground ginger, 1/4 tsp pepper and stir to combine.  Continue cooking until the mixture reaches a simmer. Simmer. Reduce heat to medium, in order to maintain the simmer.  Cover and simmer for 10 minutes, until the cabbage has completely softened.

Make the egg ribbons. Remove the lid. Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in 3 whisked eggs. The eggs will cook instantly in the hot broth, creating pretty egg ribbons.

Season. Stir in the 2 tsp sesame oil until completely combined. Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need. Serve. Serve warm, garnished with green onions if desired.

Borscht

Dice 1/2 cup onions and 1/2 cup carrot. Finely chop 1/2 cup celery. Dice 2-3 large beets. Dice 2-3 medium potatoes.

Cook 1 cup of white beans until tender.

Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.

Chop half of cabbage, about 1-2 cups. Add white beans, and all the beets diced to the soup. Add 1-2 tsp salt and 2 bay leaves.

Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. Lightly beat 2 eggs and add to soup. Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.

Apple Bibb Lettuce Salad

In a salad bowl, combine all the bibb lettuce torn into large chunks, and 2 medium apples cut into chunks. In a small bowl, whisk 1/2 cup olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp honey, 1 Tbsp mayonnaise, 1/2 tsp mustard seed, 1/2 tsp mustard, 1/4 tsp salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese, walnuts and raisins. Serve immediately.

Roasted tomato and pepper dip

Heat oven to 425 degrees. Slice all the peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up. Slice all the tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up. Bake about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel. Set the peppers and tomatoes into a food processor. 

While peppers and tomatoes are cooking, add 4 cloves of garlic and 1/2 cup of olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until the garlic becomes nice and tender. Cool and add oil and garlic to the food processor. Process until fairly smooth. Add 1 Tbsp honey and salt to your personal taste. Mix well. serve with fresh bread.

Butternut Squash and Black Bean Quesadilla

Cut butternut squash in half, then oil the exposed surface. Roast at 400F for 20-30 minutes, until tender.

To assemble quesadilla- oil a large griddle or skillet over medium high heat. Place a 6 to 8 inch flour tortilla flat in the pan, then spread a thin layer of the butternut squash puree. Sprinkle 1/4 cup cheese and 1/4 cup black beans overtop. Add 2 tbsp sauteed onion, then top with 1/4 cup salsa. Add second tortilla, then spread a little oil in the top tortilla surface. Cook for 5 minutes each side, or until as browned and crispy as desired. 

Transfer to a place and slice into wedges, then serve hot with sour cream, avocado, and lime.