2017 CSA Week 21 Recipes

Chicken and Rice Soup

Boil 2 cups of chicken breast (about 2 large breast) with the bone on in 4 cups of water for 1 hour. Remove the breast and shred 2 cups of chicken. Strain the broth and set aside.

Dice one bunch of leeks and 1/2 of red onion. Dice 1 bunch of carrots and carrot tops, setting aside 1/4th cup of chopped greens. Dice 1 bunch of celery greens. Heat 2 tbsp of butter, cooking oil, or animal fat in a large stockpot over medium low heat. add diced leeks, red onion, carrots, 1/4 cup of carrot tops, and 1/3 cup of celery greens to stock pot. Cook vegetables until they begin to soften but not brown, about 5 minutes, then add chicken broth (about 3 cups). Add 2 cups of shredded chicken breast,1 cup dry rice, and 1/2 cup of chopped beans. Add 4 fresh sprigs of thyme and 1 bay leaf. Add up to 1 quart of water or chicken stock, enough to reach your desired consistency, as well as salt and pepper. Cook over medium low heat until the rice is tender, about 25-30 minutes.

Spicy Squash Soup

Preheat oven to 450° degrees.

Julienne one bell pepper, slice 1/4th of red onion, and a small sliver of habanero pepper. Add everything to a large mixing bowl. Warm squash in the microwave for three minutes. Peel squash, remove seeds and cut into 1 inch pieces. Add to the bowl. Toss with 3 tablespoons of cooking oil, salt, and pepper. Spread everything out on a shallow rimmed baking sheet. Roast in the oven for 25 minutes or until squash is soft and everything is slightly charred. 

 Add everything to a blender along with one cup chicken stock, and 2 tablespoons of cream cheese. Blend well, and add salt and pepper to taste. Serve hot. 

Creamy Tomato and Pepper Dip

Preheat oven to 450° F.

Chop all of the cocktail tomatoes and one bell pepper.  Mince five cloves of garlic, half of the thyme and all of the oregano.  Add everything to a shallow rimmed baking dish. Drizzle with 2 tablespoons cooking oil. Add salt and pepper. Bake for 12 to 15 minutes or until the tomatoes are slightly charred. Set aside to cool slightly. 

In large bowl add 1 1/4 cup room temperature cream cheese, and 2/3 cup Parmesan cheese.  Add roasted tomatoes mixture and stir everything together.  Transfer to a cast-iron skillet or ramekin. Sprinkle more Parmesan cheese on the top and bake an additional 15 to 18 minutes or until the top turns golden brown. Serve on toasted bread.

Lettuce and Cabbage Salad with Creamy Huacatay Sauce

Creamy Huacatay sauce: In blender combine 1/2 cup mayonnaise, 2 tablespoons honey,  2 tablespoon cream cheese, 1 tablespoon mustard,  1/4 and onion minced, 1/2 to the whole bunch of Huacatay.  Blend until smooth. 

 Served over a bed of greens and chopped cabbage.

Fried Okra with Creamy Huacatay Sauce

In large skillet heat 1/4 inch oil over medium heat.

Mix 1 cup flour, 1 tsp Paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp finely grated Parmesan cheese, salt and pepper to taste, and set aside.

Chop okra into 1/4 inch pieces. Soak in 1 cup whole milk. Dust in dry mixture and fry until golden brown. Serve with creamy Hucatay sauce (like a taste sauce from previous recipe).