2019 CSA Week 18 Recipes

Tomato Sauce with Hot Italian Sausage

Dice 3 to 4 green onions, 3 cloves of garlic, one of the green peppers, one of the hot peppers with the seeds removed if you would like the sauce less spicy. In a sauce pan heat 1 tbsp oil and add all of the ingredients along with 1/4 cup diced celery (if you have it leftover from last week). Cook until fragrant, about 3 to 4 minutes. Add all of the roma and san marzano tomatoes cut in half with just the stem top removed, and 2 tsp salt, 1/2 tsp black pepper. Bring to a boil, reduce to simmer, and simmer for 20 minutes until sauce thickens. Add sauce to blender or blend with an emersion blender. Simmer until sauce reduces in size by half. Serve over pasta with hot or sweet Italian sausage and Parmesan cheese. 

Sauteed Swiss Chard with Mushrooms and Green Onions

Cut Swiss chard leaves into 1/2 inch ribbons, and cut stems into 1/4 inch slices. Dice 1 lb of shiitake or oyster mushrooms. Thinly slice 1/2 bunch of green onions, about 3 onions, and mince 1 clove of garlic. Heat 2 tbsp cooking oil in a large, deep skillet over medium high heat. Add the chopped mushrooms, onions, and garlic, and saute for 5-7 minutes until softened and fragrant. Add Swiss chard stems and saute for 3-5 minutes, then add greens, a handful at a time, 1 tsp salt, and 1/2 cup white wine. Cook until liquid has reduced and greens are wilted. Garish with almond slivers and feta cheese, and serve alone or over rice. 

Ground Cherry Jam over Toast

Husk 1 pint of ground cherries. Add to a small sauce pan over medium high heat about 1 cup of ground cherries and 2 tsp lemon juice. Allow the ground cherries to pop and release their juices for about 10 minutes. Then add 1/3 cup of sugar, and cook over medium low heat for another 20-30 minutes, until the sauce has thickened, and the temperature is about 220F. Transfer from saucepan to a jar, and serve over toast or biscuits, or in a sweet vinaigrette. 

Cilantro and Tomatillo Sauce with Black Beans and Rice

Cook 1 cup of black beans by soaking over night, rinsing, and boiling until tender. Cook 1 cup of rice in boiling water or broth until tender. 

Dehusk 1 pint of tomatillos, then pan fry in 1 tbsp cooking oil over medium high heat. Cook until bottom is browned, then flip tomatillos and cook until opposite side is browned. 

Add 1 bunch of cilantro to a blender along with 1 clove garlic, 2 green onions, 1 Sante Fe hot pepper, deseeded, 1 green pepper, 1 tsp salt, and cooked tomatillos. Blend until smooth, then toss with cooked beans and rice. 

Chicken, Tomato, and Arugula Sandwich

Toast two pieces of ciabatta or white bread. Layer roasted chicken breast and cheese (Havarti, Swiss or your favorite cheese) on one slice of bread, and heat in toaster oven or microwave until cheese has melted. Add mayonnaise, sliced orange tomato, arugula, and a pinch of salt to second piece of bread, then combine halves to form sandwich.