2019 CSA Week 13 Recipes

Tuscan Vegetable Soup with Swiss Chard

Dice one yellow onion, 2/3 bunch of celery (about 3 loose cups), 2 medium carrots, and 1 quart of cocktail tomatoes. Mince 1 clove of garlic. Cut 1/4th bunch of Swiss chard into 1/2 inch ribbons. 

In a large Dutch oven add 2 tbsp cooking oil over medium high heat. Add diced onion and garlic. Saute for 3 minutes until onions become fragrant. Add celery and saute another 3-5 minutes until fragrant. Add diced tomatoes, 2 tsp salt, 1/2 tsp black pepper, 1 tsp of dried thyme or summer savory, and saute another 5 minutes. Add 1 quart of chicken stock and cannellini beans (either 1 cup dry beans, soaked then cooked, or 1 12-16oz can), and 2 loose cups of chopped Swiss chard. Bring soup up to a boil, then reduce heat and simmer for 15-20 minutes. Garish with 1-2 tbsp grated parmesan cheese per serving. 

Spicy Sprouting Broccoli Pasta

Chop sprouting broccoli into 1/2inch pieces along the length of the sprout. Dice 2 cloves of garlic,and 1 tin of anchovies (drained). 

In a deep skillet heat 2 tbsp olive oil over medium high heat and add diced garlic, anchovies, and a pinch of red pepper flakes. Saute for 2-3 minutes, then add chopped broccoli, 1 tsp salt, and 1/2 tsp ground black pepper, stirring frequently. 

Meanwhile, cook 1/2lb of rotini pasta, or similar pasta, in boiling salted water until al dente (about 10 minutes depending on pasta). When the pasta has nearly finished cooking, ladle 1/2 cup pasta water into the skillet, and continue to cook over high heat until broccoli is tender.

Once the pasta is fully cooked, drain it, and toss it with 2 tbsp olive oil, the sauteed vegetables, and 1/4 cup freshly grated Parmesan cheese. Dress with a squeeze of fresh lemon juice or white wine vinegar if desired. 

Sauteed Swiss Chard with Garlic and Olives

Dice 2 tbsp of fresh green olives, and one yellow onion. Mince one clove of garlic, and chop 3/4 bunch of Swiss chard, stems thinly sliced and leaves cut into 1 inch ribbons. 

In a large skillet heat 2 tbsp cooking oil over medium high heat and saute olives, garlic and onions for 5 minutes, stirring frequently. Add in Swiss chard stems and saute another 2 minutes, then add Swiss chard leaves, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 cup water or chicken stock. Saute for 3-5 minutes until greens are tender. Toss in 1/4 to 1/2 cup of toasted walnuts. 

Green Bean Stirfry over Basmati Rice

Cook 1-2 cups of basmati rice according to package instructions.

Break 1 pint of green beans in half, removing bean penducle/stalk if necessary. Cut two carrots into matchsticks. Cut 1/4 bunch of celery greens and stems into 2 inch stalks. Mince 2 cloves of garlic and 1 tbsp of fresh ginger. 

Bring a shallow pot of salted water to a boil. Add chopped beans, carrots, and celery. Boil for 3-5 minutes until vegetables are just tender, then drain. 

In a deep skillet or wok, heat 2 tbsp cooking oil, canola or peanut oil, over high heat. Add garlic and ginger, then saute, stirring frequently, for 1 minute. Add cooked beans, carrots, and celery, and 3 tbsp soy sauce, 2 tsp sesame oil, and 1 tsp fish sauce. Over high heat, toss all vegetables, stirring frequently, for 1-2 minutes. Serve over cooked rice and garish with 1 tbsp sesame seeds.

Caprese Pizza with Pesto Drizzle

Prepare 1 cup of pesto by blending 2 packed cups of basil leaves with 3/4 cup olive oil, 1/4 cup walnuts, 2 tbsp grated parmesan cheese, 2 cloves minced garlic, and 1 tsp salt. 

Roll out a pre-made pizza dough into a 12-14inch circle. Spread a thin layer of pizza sauce across the center of the pizza leaving one inch around the perimeter. Sprinkle a thin layer of mozzarella cheese across the pizza. Cut 1 pint of cherry tomatoes in half and spread evenly across the pizza. Spread a handful of basil leaves across pizza, then top pizza with a light layer of mozzarella cheese. Bake pizza in a preheated oven 450F for 15-20 minutes. Remove pizza and allow to cool for several minutes. Then drizzle pesto across pizza in both directions.