2019 CSA Week 4 Recipes

Chicken and Dill Soup with Frisse Endive and Fennel Fronds

Dice 1 yellow onion, chop 1/2 cup of celery, 2 chopped carrots, about 1/2 cup, and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic. Saute vegetables for about 5 minutes until fragrant, then add 2 quart of chicken stock and 2 cups of shredded or diced chicken breast. Bring soup to a boil, then reduce to a simmer and add 2 cups of diced potatoes, about 3-4 potatoes. Season soup with salt (2-4 tsp) and pepper to taste, and cook for 15-20 minutes, or until vegetables are tender. Finely chop 1/2 bunch of dill, about 1/2 cup, and 1/4-1/2 cup of fennel fronds, and roughly chop 1/2 bunch of frisee greens, about 3-4 cups. Add dill, fennel, and frisee to soup and cook for several minutes until greens are wilted. Serve with 1 dollop of mayonnaise or sour cream per serving, and hot sauce if desired. 

Radicchio, Frisee, and Fennel Salad with Creamy Mustard Vinaigrette

Chop radicchio head, including most wrapper leaves, in very thin ribbons. Roughly chop 1/2 bunch of frisee greens, and thinly slice baby fennel, including fronds. Combine two parts radicchio and frisee with one part fennel, and toss with 1/4 cup pine nuts. Dress salad with creamy mustard vinaigrette and Parmesan cheese.

To prepare creamy mustard vinaigrette- combine 1 cup mayonnaise, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp salt, and 1/2 tsp pepper. 

Fresh Greens Salad with Creamy Dill Dressing

Tear lettuce mix into bite sized pieces and place in serving dish. Toss with walnuts and creamy dill dressing.

To prepare creamy dill dressing- finely chop 1/4 cup dill and 1 minced clove of garlic. Combine dill and garlic with 1 cup mayonnaise, 1/2 cup plain Greek yogurt, 2-3 tbsp fresh lemon juice or white vinegar, 1 tsp salt, 1 tsp Worcestershire sauce, and ground black pepper to taste. 

Sauteed Golden Zucchini and Broccoli with Parlsey and Lemon

Dice 1/2 yellow onion. Chop golden zucchini into 1/2 inch cubes, and chop broccoli florets and stems into 1/2 inch pieces, and cut broccoli greens into 1/2 inch ribbons. In a large skillet bring 2 tbsp cooking oil to medium high heat. Add onion and broccoli stems and cook for 2-3 minutes, then add chopped zucchini and broccoli florets and cook for an additional 2-3, then add broccoli greens and saute until tender. Season with 1-2 tsp and pepper, then add the juice of 1 lemon, and 2 tbsp finely chopped parsley. Dress with Parmesan cheese before serving. Dish pairs well with fish. 

Kohlrabi Greens in White Bean Soup with Chorizo

Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, chop 1/2 cup of celery, 2 chopped carrots, about 1/2 cup and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic, as well as 8 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kohlrabi greens, a handful at a time until wilted, tossing occasionally. Add beans and 4-8 cups of chicken broth and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer for 15-20 minutes. Serve with lemon wedges for squeezing.