2019 CSA Week 22 Recipes

Pico De Gallo with Ground Cherries

Slice 3/4 cup ground cherries, about 1 pint, in half or quarters. Dice 1 small red onion, and mince 1 clove garlic. Finely chop 2 tbsp parsley. Dice 1 green pepper. Add  EITHER 1/4 cup lime juice, OR 2 tbsp apple cider vinegar and 2 tbsp lemon juice. Allow flavors at least 15 minutes to marinade before serving with chips or over tacos.

Stir Fry with Broccoli and Green Onions

Chop broccoli in to bite-sized pieces, removing any portions of the stem where the exterior is extremely fibrous. Dice the whites of 1/2 bunch of green onions into 1/4th inch slices, and chop the greens into 1/2 inch strips. Mince 2 cloves of garlic and 1” cube of ginger. In a bowl combine 1 tbsp sugar, 2 tbsp soy sauce, 1 tsp salt, and minced ginger and garlic. Whisk 4 eggs in a medium bowl with 1/2 tsp salt. Heat 1 tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Add the broccoli, green onions, 1/2 tsp salt, then toss to coat. Leave undisturbed for 5 minutes until slightly charred, then stir and cook another 2 minutes. Remove veggies from pan and set aside. Add 3 tbsp vegetable oil to pan and add cracked eggs. Stir constantly with rubber spatula until eggs are slightly cooked, about 30 seconds. Add 3 cups of cooked rice, preferably day old sushi rice, to the skilled and the soy sauce mixture, then mix with eggs. Cook 5 minutes undisturbed to allow rice to crisp, then return veggies to pan and add 3 tbsp sesame oil and 2 tbsp rice wine vinegar. Toss to combine, then serve.

Tuscan Tomato, Kale, and White Bean Soup

Soak overnight, then rinse, then cook 1 cup of white beans, or use 1 16oz can of white beans.

Dice 1.5 lb of tomatoes, about 2 cups. Thinly slice 1/2 bunch of kale, finely chopping stems and roughly chopping leaves. Dice 1/4 cup celery stems, 1 sweet pepper, 1/3 hot pepper, and 1 yellow onion. Add 3 cups chicken stock. Add 2 tbsp finely chopped parsley. Add 1 cup tomato sauce. 

Chicken Verde Chili

Dice 2 sweet peppers. Dice 1/2 bunch green onions, about 1/2 cup whites, 1 cup greens. Dice 1/2 lb tomatillos about 2 cups, and mince 2 cloves of garlic. 

In a large stock pot or Dutch oven, add 2 tbsp cooking oil, then pan fry 1 chicken breast, about 1 lb. Fry for 5 minutes each side, then remove chicken and shred. Add another 2 tbsp cooking oil to the pot over medium high heat and add diced onion, peppers, garlic. Saute for 3-5 minutes until fragrant, then add tomatillos and cook another 5 minutes. Add 1 tbsp cumin, 1 tbsp coriander, 1 tsp salt, 1/2 tsp ground black pepper, and 4 cups chicken stock. Add back shredded chicken and bring to a boil, then reduce heat and simmer for 20-30 minutes until liquid has reduced. Garnish with 1/4 cup finely chopped cilantro, sour cream, and cheddar cheese.

Fall Salad

Rinse and chop salad greens into bite sized pieces. 

To prepare Balsamic dressing- combine 2 tbsp balsamic vinegar, 1 tsp mustard, 1 tsp honey, 1/4 cup olive oil, 1 tsp salt, and 1/2 tsp ground pepper.