2019 CSA Week 14 Recipes

Tomatillo Soup

Dice 1 red onion, 2 green onions,1 bell pepper, and 1 pint of tomatillos. Mince 2 cloves of garlic, and 1/2 -1 thai chili pepper. Finely chop 2 tbsp parsley. 

In a deep stock pot bring 2 tbsp cooking oil to medium high heat and add onions, peppers, and garlic. Saute for 3-5 minutes until tender, then add tomatillos, 1 tsp salt, and 2 tsp cumin. Saute for another 3-5 minutes. Add 1 quart of chicken stock and 1 skinned chicken hind quarter, to be shredded once cooked through, or 1 lb diced chicken breast. Add parsley. Bring soup up to a boil, then reduce heat and simmer for 30-45 minutes. Serve with a dollop of sour cream. 

Swiss Chard and Shrimp Stir Fry

In a small bowl, whisk together 2 tbsp soy sauce,  2 tsp rice wine vinegar, and 1 tsp sesame oil.

Chop 1 bunch of Swiss chard into 1 inch ribbons, and finely chop stems. Thinly chop 2 green onions. Finely chop 1 tbsp of ginger, mince 1 clove of garlic, and dice 1 bell pepper.  

In a skillet or wok heat 2 tbsp cooking oil over medium high heat and add diced pepper, green onions, ginger, garlic, and Swiss chard stems. Saute for 2 minutes until tender, then add Swiss chard leaves and 1/4 cup water or chicken stock. Once chard is wilted add 6 oz of thawed cooked shrimp, and the sauce. Cook until shrimp are warmed through and serve over a bowl of brown or white rice. 

Peppernata

Chop 4-5 bell peppers into long strips by first removing the tops and core. Dice 1 large onion and 1-2 green onions. Mince 4 cloves of garlic. Dice 4 roma tomatoes, and finely chop 2 tbsp of parsley. 

Saute onions in 2 tbsp of olive oil over medium high heat until fragrant, 2-3 minutes. Sprinkle with salt, then add the pepper strips and stir to combine well. Saute for 4-5 minutes, stirring frequently, just until the peppers are slightly tender. Add the garlic and saute another 1-2 minutes. Add 1 tbsp sugar, 1/2 tsp salt, and 1 tbsp dried oregano, and cook for another minute. Add diced tomatoes and parsley, and cook another minute. Remove from heat and add 1/2 tsp black pepper. Squeeze fresh lemon juice over dish just before serving. Serve over crunchy bread. 

Green Bean and Beet Salad with Tangy Dressing

Skin (optional) and dice 3 beets. Chop green beans into 2 inch sections. Toss diced beets and beans together with 2 tbsp olive oil and 1 tsp salt. Spread vegetables evenly in a shallow pan and roast at 400F for 30 minutes. 

To prepare tangy dressing combine 1 tbsp red wine vinegar, 3 tbsp olive oil, 2 tsp dijon mustard, 1/2 tsp salt, and a pinch of black pepper. 

Toss beets, beans, 2 tbsp chopped parsley, and dressing all together and serve warm or room temperature. 

Garden Salad with Roasted Patty Pan and Creamy Dressing

Rinse and tear lettuce into bite sized pieces. Dice 1 roma tomato, and thinly chop 2 green onions including half of green tops. 

To prepare creamy dressing combine 1/4 cup sour cream, 1 tsp dijon mustard, 1 tbsp red wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp finely chopped parsley. 

Thinly slice 1 patty pan squash. Toss with 1 tbsp olive oil and 1 tsp salt, and roast at 400F for 25 minutes, or until tender. 

Toss lettuce, tomatoes, green onions, and cooled patty pan squash, and dress with creamy dressing.