2018 CSA Week 4 Recipes

Sauteed Zucchini and Broccoli with Basil, Dill, and Lemon Balm

Cook 1 cup of sorghum in 2 cups of water for about 30 minutes, or until grain is easily pierced. Thinly slice 2 zucchini and 2 heads of broccoli. Add 2 tbsp butter, 1 tbsp olive oil to skillet over medium high heat. Add 1 clove of finely chopped garlic and saute for several minutes. add sliced zucchini and broccoli and 2 tsp salt, 1 tsp pepper, and continue sautéing until vegetables are tender and easily pierced, about 10-15 minutes, stirring frequently. 

Toast 1/4 cup chopped walnuts over low heat in a small skillet, tossing frequently until aromatic. 

To combine dish, toss together cooked sorghum, finely chopped opal basil (about 1/4 cup), dill (about 1/4 cup), and lemon balm (about 3 tbsp), and 1/4 cup olive oil. Add toasted walnuts, cooked zucchini and broccoli, and the juice of 1 lemon. Add 2 oz crumbled feta cheese. Salt and pepper to taste. Serve immediately or refrigerate before serving to allow flavors to combine.

Turnip and Lovage Soup

Finely chop 2 cloves of garlic. Peel and chop turnips into 1/2 inch chunks. Chop 2 potatoes into 1/2 inch chunks. Finely chop 1/4 cup lovage. In a deep pot over medium heat add 2 tbsp olive oil and garlic. Allow to cook for several minutes, then add chopped turnips, stirring frequently. After about 4 minutes stir in chopped lovage and allow to cook for several minutes. Add chopped potatoes and 2 pints of chicken stock, 2 tsp salt, and 1/4 tsp pepper.  Bring soup up to a boil, then reduce to a simmer, and cook for 20-30 minutes, or until potatoes are tender. Serve with a dash of heavy cream.

Braised Mustard Greens with Garlic and Ginger

Add 3 tbsp olive oil to medium hot skillet. Add 2 cloves finely minced garlic. Saute for several minutes, then add 2 tbsp fresh, minced ginger. Saute another few minutes then add thinly sliced Swiss chard stems. Saute for a few minutes then add 1 cup of water and roughly chopped mustard greens, Swiss chard, and turnip greens in handful batches. Add salt and pepper to taste. Cook until all greens have wilted. Remove from heat and add the juice of one lemon. 

Lemon Balm and Sage Roasted Chicken

Preheat the oven to 350 F. Combine 5 tbsp melted butter with 1/4 cup finely chopped sage and 1/2 cup lemon balm. Insert butter/herb mixture under the skin of the breast and thighs of a whole chicken. Cover the skin of the chicken with 2 tbsp olive oil and 2 tsp garlic powder, 2 tsp salt, and 1 tsp pepper. Roast chicken, breast down, for 60 minutes, at 350F, then increase temperature for 30 minutes to 400F. Check that the thickest part of the chicken has reached 165F by inserting an instant read thermometer into the thigh near the bone. Once fully cooked remove from the oven and allow to rest for 15 minutes before carving. 

Turnip and Lovage Soup

Finely chop 2 cloves of garlic. Peel and chop turnips into 1/2 inch chunks. Chop 2 potatoes into 1/2 inch chunks. Finely chop 1/4 cup lovage. In a deep pot over medium heat add 2 tbsp olive oil and garlic. Allow to cook for several minutes, then add chopped turnips, stirring frequently. After about 4 minutes stir in chopped lovage and allow to cook for several minutes. Add chopped potatoes and 2 pints of chicken stock, 2 tsp salt, and 1/4 tsp pepper.  Bring soup up to a boil, then reduce to a simmer, and cook for 20-30 minutes, or until potatoes are tender. Serve with a dash of heavy cream.