2024 CSA Week 28 Recipes

Tabouli

Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 3 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool.

Finely chop 3/4 cup parsley, Dice 2/3rd pint of tomatoes, 1 cucumber, 1 onions, and mince 1 clove garlic.

In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bow

Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint.

Thanksgiving Stuffing

Rip 1 large loaf of good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds) into 1 1/2- to 2-inch pieces. Place chunks on a rimmed baking sheet, toast the chunks in a 300-degree oven, tossing occasionally, until lightly crisped, but not browned, on the outside.

Heat oven to 375 degrees. In a large skillet over medium-high heat, combine ¼ cup olive oil and 4 tablespoons butter. Once butter has melted, add the 6 garlic cloves, thinly sliced and 1 large onion, 2 carrots chopped. Season with salt and pepper and cook, stirring occasionally, until the onions are softened, 8 to 10 minutes.

Add 1 cup celery stalks, thinly sliced, leaves reserved for garnish if available, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add ½ cup dry white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add ½ teaspoon red-pepper flakes, if using, and remove from heat.

Whisk together 2 ½ cups chicken broth and 3 large eggs in a medium bowl. Place bread in a large bowl, and add the onion and celery mixture, ½ cup finely chopped parsley, ¼ cup finely chopped chives and 2 tablespoons finely chopped marjoram, oregano or thyme. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.

Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.

Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)

When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.

Braised Beef over Fennel and Onions

Cut all of the fennel by first cutting the bulb in symmetrical half, then cut in the opposite direction into thin slices. Cut 1 onion into long slices.

Cut 1 steak into 1 inch cubes.

In a deep skillet add 2 tbsp cooking oil over medium high heat, then add chopped fennel and onions. Season with 1 tsp salt and 1/2 tsp ground black pepper. Saute until vegetables are tender, about 5-7 minutes, then add steak and 1/2 cup red wine. Flip steak cubes to the opposite side after 5 minutes, then continue cooking until liquid reduces. Remove from the head and serve.

Spinach Pesto with Chicken and Rice

To make pesto: Roughly chop 1 cup of spinach and 2 cloves of garlic, 1/2 cup olive oil, 1/4 cup pine nuts or walnuts, 1/4 cup Parmesan cheese. Add the garlic and nuts to the blender first. Pulse a couple times and get them chopped up good. Then add the greens and the oil. Blend until smooth. You might need to add a little more oil or some water to get it to loosen up. Add the cheese last and 1 tsp salt.

Cook 1 cup of rice and grill 1 chicken breast. Once grilled, cut the breast into bite sized pieces. Combine with the pesto and rice.

Jambalaya with Celery, Tomatoes, & Bell Peppers

Dice 2-3 bell peppers. Dice 1 bunch of celery greens, about 1 cup. Mince 2 cloves of garlic. Dice 1 yellow onion. Dice 1 cup of tomatoes, about 3 cocktail size. cut 1 lb of andouille sausage or chicken into bite-sized pieces.

In a large Dutch oven or deep skillet, heat 2 tbsp cooking oil over medium high heat. Saute all peppers, celery, and onions for 5-7 minutes, then add garlic, sausage or chicken, 1 tsp salt, and cook for another 5-7 minutes. Add 2 tbsp Italian seasoning (one option is about 1 tbsp dried parsley, 1 tsp thyme, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp paprika). Add 1 cup of rice and cook for 2-5 minutes to let the rice toast slightly. Add 3 cups water, diced tomatoes, and 2 tbsp tomato paste (or 1/4 cup tomato sauce). Bring to a boil, then reduce heat and simmer, covered, until liquid has been reduced and rice and sausage is cooked through, about 15 minutes.