2018 CSA Week 3 Recipes

Kale & Turnip Greens in White Bean Soup with Chorizo

Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, chop 1 bunch of celery greens, about 1/4 cup, 2 chopped carrots, about 1/2 cup and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic, as well as 2-4 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale and turnip greens, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Add 1 tbsp finely chopped summer savory, salt and pepper to taste. Reduce heat and simmer for 15-20 minutes. Serve with lemon wedges for squeezing. 

Chimmichurri Chicken and Rice

Prepare the chimichurri ahead of time to allow the ingredients to come together. Combine 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh oregano, 1/4 tsp cumin, 1 pinch red pepper flakes, and salt in a bowl. Pull the parsley and cilantro leaves from the stem and finely chop them. Add 1/2 cup of each to the bowl. Mince 1 clove garlic. mix together well and set aside.

Cut 1 chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown. While the chicken is browning, dice 1 onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes). 

Add the chicken back to the skillet along with ,1 cup uncooked rice,2 cups water, and 1/4 tsp salt. Briefly stir to combine all the ingredients. Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.

After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy. Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.

Roasted Potatoes with Honey Mint Glaze

Heat the oven to 450

To prepare mint glaze - combine in a food processor or blender 1 cup of mint leaves (removed from stems) with 1/4 cup of basil, and 4 cloves of garlic. Pulse the mixture into a paste. Add 1 tbsp of honey and 1 tbsp of Dijon mustard, and pulse again until ingredients are combined. Add 1/2 cup of olive oil in small batches until the mixture has become emulsified. Season with up to 1 tsp of salt and 1/2 tsp of black pepper. Transfer the mixture to a bowl and if sauce needs to be thinned add a few tablespoons of water. 

Cut potatoes into bit size pieces. Coat with mint glaze and roast for 45 minutes or until potatoes are tender.

Basil Mint and Barley Salad

Cook 1 cup of barley grain in 2 cups of water for 15-20 minutes, or until tender. Drain excess water and add cooked grain to large bowl. Finely chop 1/2 basil, 1/4 cup mint, and 1 tbsp oregano and add to barley. Add 1/4 cup olive oil, 2 tsp fresh lemon juice, and 1/4 cup roughly chopped walnuts. Add 1/4 cup feta cheese. Toss salad and add salt to taste.

Lettuce Soup

Dice 1 yellow onion, finely chop 2 tbsp celery, chop 2 carrots into 1/2 inch chunks, and chop 3 turnip roots, skinned, into 1/4 inch chunks. Heat a heavy-bottomed pot over medium-high heat and add 2 tbsp olive oil as well as onions, celery, carrots, and turnips. Cook, stirring often, for 6-8 minutes, or just until onions become translucent. Cube 2 potatoes into 1/2 inch chunks. Add potatoes and 4-5 cups of chicken stock to pot. Roughly chop 2 heads of lettuce and add to pot in handfuls. Add 1 tbsp finely chopped summer savory, and 1 tbsp finely chopped oregano. Bring to soup to a boil, then once boiling, reduce heat to a simmer. Season with salt and pepper to taste. Cook for 15-20 minutes, or until potatoes and carrots are tender. Transfer half of soup to a blender and blend until smooth, Then recombine with chunky soup for a mix of textures. Add a dash of heavy cream if desired.