CSA Week 8 Recipes

We wanted to incorporate the great outdoors into our cooking this week so the majority of the recipes were done on the grill, though they could easily be roasted in the oven with just a bit of cooking time added. We included a Peruvian herb this week called huacatay, or black mint. This herb is found in the marigold family, which you may recognize if you are familiar with the similar leaf structure and scent of the marigold plant. We recommend using the herb in a green sauce, which is our favorite way of enjoying most herbs- some garlic, oil, acid, salt, and pepper.  


 Sorrel, Celery and Fennel Frittata with Tartar SauceWhitefish with Huacatay Sauce and Black Bean SaladGrilled Radicchio and Kale with Blue CheeseGrilled Fennel over Leafy Greens SaladGrilled Tomato Gratin

Tomatoes, 2 beefsteak tomatoes

   2 tomatoes

Radicchio, 2 heads

   2 heads  

Toscano kale, 1 bunch

 1/2 bunch  1/2 bunch  

 Celery greens, 1 bunch

 1/2 bunch 1/4 bunch 1/4 bunch 

 Garlic, 2 bulbs

 2 cloves3 cloves   1 clove2 cloves

Huacatay, 1 bunch

  1 bunch   

 Oakleaf lettuce, 1 bunch

   1 bunch  

Fennel, 2 bulbs with fronds

1/2 fronds 1/4 fronds 2 bulbs, 1/4 fronds  

 Radishes, 1 bunch

    1 bunch 

 Sorrel greens, 1 bunch

 1 bunch    

 Spearmint, 2 sprigs

  2 sprigs   

Farm Fresh Eggs, 10 eggs

10 eggs    

Balsamic vinegar

 2 tbsp 2 tbsp2 tbsp   

Mozzarella cheese, 1/4 cup

     1/4 cup

Parmesan cheese, 1/2 cup

1/4 cup    1/4 cup 

Blue cheese, 2 oz, about 1/4 cup

  1 oz1 oz 

Butter, 1/4 cup

2 tbsp   2 tbsp

Balsamic vinegar, ~1/4 cup

   2 tbsp 2 tbsp 

White vinegar, 1 tbsp

1 tbsp    

Olive oil, ~3/4 cup

  ~2 tbsp 1/4 cup1/4 cup 

Vegetable oil, 1/4 cup

 1/4 cup   

Mayonnaise, 1/2 cup

 1/2 cup 




Dijon mustard, 1 tsp

 1 tsp 




Pickle relish, 2 tbsp

 2 tbsp    

Red onion, 1/2 onion

     1/2 onion

Lemons, 4 lemons or 1/2 cup

  4 lemons or 1/2 cup   


1 tsp  1/2 tsp 1/2 tsp 1/2 tsp 2 tsp


 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1 tsp



Sorrel, Celery, and Fennel Frittata with Tartar Sauce 

sorrel-celery-and-fennel-frittata-with-tartar-sauce Finely chop 1 bunch of sorrel greens, both red and green, about 1 cup densly packed, 1/2 of all fennel fronds, stems can be included but must be finely chopped. Finely chop 1/2 bunch of toscano kale with leaf mid-rib removed, and 1/2 of bunch of celery, about 1 cup densely packed. In a large bowl crack 10 eggs and wisk together. Preheat oven broiler to 550 degrees F. Heat an oven-safe skillet over medium heat and add 2 tbsp of butter. Saute 2 cloves of finely chopped garlic for 30 seconds, then add handfuls of chopped greens- sorrel, fennel fronds, celery, and kale, until all greens are added. Add 2 tsp of salt, and allow greens to wilt for 1 minute. Slowly pour 10 mixed eggs into skillet and use a spatula to mix eggs evenly among greens with minimal stiring. Allow eggs to firm up on stovetop for about 5 minutes. Sprinkle 1/4 cup of grated Parmesan cheese on top of frittata. Transfer skillet to 550 degree broiler for 5 minutes or until eggs are firm in the center. Remove from oven and serve with a dallop of tartar sauce.

Tartar sauce recipe- Combine 1/2 cup mayonnaise, 2 tbsp of pickle relish, 1 tbsp of white vinegar, 1 tsp Dijon mustard, 1/2 tsp of salt, and 1/4 tsp of ground black pepper.






Whitefish with Huacatay Sauce and Black Bean Salad


To make huacatay sauce combine 1 bunch of huacatay leaves with stems removed with 2 sprigs of spearmint, and 2 cloves of garlic in a blender or food processor. Add 1/4 cup of vegetable oil, or another mild oil, and 1/4 cup of fresh lemon juice. 
To prepare black bean salad- soak 1 cup of black beans overnight, then rinse and add fresh water. Cook black beans on stove top for about 50 minutes or until tender. Drain beans, then add to food processor. Add 2 cloves of garlic, roughly chopped, and 1/4 bunch of roughly chopped celery greens, about 1/2 cup. Add 2 tbsp of olive oil, the juice of 1-2 lemons or 2 tbsp of lemon juice, 2 tsp of salt, and 1/2 tsp of cumin. Blend to desired texture, anywhere from chunky to smooth. 
Preheat oven to 350 degrees F. Place 4-6 filets skin side down in a baking dish. Add salt, pepper, and drizzle 2 tbsp of olive oil over fish. Cook fish uncovered for 25 minutes. Remove from oven and plate over a bed of fennel fronds and serve with huacatay sauce and black bean salad.




Grilled Radicchio and Kale with Blue Cheese 


Remove several outer leaves from radicchio heads, then slice heads down the center. Rub interior and exterior of heads with several tablespoons of olive oil. Sprinkle with salt and pepper, then lightly cover with balsamic vinegar. Place heads facedown on preheated grill. Grill until the head begins to char, then flip head over and grill until tender. Remove from heat and serve immediately with blue cheese crumbles.   

Coat kale leaves with a thin layer of olive oil, salt, and pepper, and a dash of balsamic vinegar. Add kale to grill in small batches with leaves oriented perpendicular to grates. Flip kale frequently to prevent burning and remove from heat once the edges become crispy. Serve immediately. 




Grilled Fennel over Leafy Green Salad 


To grill fennel- Remove fennel fronds by chopping leaves off just above the base. Lightly coat fennel bulbs with olive oil, salt, pepper, and a few dashes of balsamic vinegar. Grill for several minutes, turning halfway through. Remove from heat and finely chop. The whole base can be used or the center core can be removed if it is tough. 

Roughly chop oakleaf lettuce and add to a large bowl. Finely chop 1/4 of celery greens bunch, about 1/2 cup, and 1/4 of fennel fronds, about 1/2 cup. Dice radishes and add to bowl. Add grilled fennel and a handful of crumbled blue cheese. Dress with a simple balsamic vinaigrette including 1 tbsp of balsamic vinegar, 3 tbsp of olive oil, salt and pepper to taste.  






Grilled Tomato Gratin


Preheat cast iron skillet on grill (or in oven). Chop 1 1/2 cloves of garlic. Thinly slice 1/2 red onion. Slice 2 tomatoes thickly. Finely chop 2 tbsp of fennel fronds. Heat 1 1/2 tbsp of butter in cast iron skillet. Add garlic and onions. Saute until onions they become translucent. Layer onions in skillet with small chunks of mozzarella cheese. Add salt, pepper, and 3 tbsp of balsamic vinegar. Add 1/4 cup of shredded Parmesan. Sprinkle fronds on top. Move skillet from center of grill to indirect heat. Cover grill and cook for about 15 minutes until cheese is runny. Remove from heat and serve