2020 CSA Week 15 Recipes

Tomato Risotto

Dice about 3 medium tomatoes. Toss tomatoes with 1/2 tsp salt and sit in strainer above bowl to capture juices. Dice 1 yellow onion. Mince 2 cloves garlic. 

In a deep dish skillet add 2 tbsp butter over medium high heat. Add diced onion and garlic. Saute for 5 minutes. Add 1 cup long grain rice and cook for a few minutes until rice begins to smell nutty. Stir in strained tomato juices. Add 1/2 cup white wine and cook until wine is absorbed. Add diced tomatoes and more liquid, either water or broth so the rice. Cook until liquid has reduced and rice mixture is creamy.

Tomatillo and Tomato Chicken Soup

Dice 1-2 sweet peppers. roughly chop .25lb tomatillos (about 4 large) and .75lb tomatoes (about 4-6 medium), Dice 1/2 yellow onion. Finely chop 1/2 hot pepper.

Grill or pan fry 1 large chicken breast until it is cooked through. Then cut into 1/2 cubes.

In a large stockpot add 2 tbsp cooking oil. Add the diced onion, garlic, and peppers. Saute for 5 minutes until the vegetables begin to soften. Add the diced tomatillos and tomatoes,1 tsp salt and 1/2 tsp ground black pepper. Cook until vegetables have softened, then add 1 quart chicken stock and chopped chicken. Bring soup up to a boil, then reduce heat and simmer for 15 minutes. Serve with a dollop of sour cream, and over a serving of cilantro rice (optional).

Quinoa Stuffed Sweet Dumpling Squash

Wash exterior of two sweet dumpling squash, then cut in half from top to bottom of squash. Scoop out seeds and pulp. 

To make squash filling- cook 1/2 cup quinoa in 1 cup of water until tender, then cover for 10 minutes and fluff with a fork, then set aside. Heat 2 Tbsp olive oil over medium high heat in a large skillet. Add 1 finely chopped green onion, 1 diced sweet pepper, and 1 minced clove of garlic. Add 1/2 tsp salt and 12 tsp ground black pepper. Saute until vegetables are tender, about 5 minutes. Add cooked quinoa to pan with 1/2 cup chicken or vegetable stock, 1/4 cup golden raisins, 1/4 cup chopped walnuts, 1/4 cup Parmesan cheese, and 1/2 tsp dry thyme. Cook until liquid has reduced. 

Place four squash halves in a rimmed baking dish facing upward. Firmly fill cavity of each squash half with quinoa mixture. Bake in 400F preheated oven for 40 minutes, or until squash is easily pierced with fork. 

Kale Quinoa Salad with Carrots and Basil Pesto

Rinse 1 bunch of carrots and cut off tops. Shred whole carrots. Add 2 Tbsp olive oil to a skillet over medium high heat. Add shredded carrots and saute for 7 minutes, allow to sit in pan for first minute to begin to brown, then stirring frequently for the remainder of cooking. 

Cut 1 bunch of kale stems into very thin slices, then very thinly slice greens. Thinly slice 1 green onion, including finely chopping all of greens. 

Cook 1/2 cup dry quinoa in enough water to cover the quinoa by 1/2 inch for 15 minutes or until tender. 

In a serving bowl combine quinoa, kale, cooked carrots, green onion, and 1/4 cup basil pesto (use pesto recipe below). Toss to coat and add additional walnuts and feta cheese, if desired.

Basil Pesto Flatbread with Tomatoes

To make basil pesto- first blend 2 cloves of garlic and 1/4 cup walnuts in 1/4 cup olive oil. Add 3 cups packed basil leaves and another 1/3 cup olive oil and 1 tsp salt. Blend until smooth. Transfer pesto to a serving bowl and mix in 1/2 cup freshly grated Parmesan cheese. 

To make flatbread dough combine 3/4 cup warm water, 1 tsp yeast, and 1 tsp sugar, mixing together to activate yeast. Add mixture to 2 cups all-purpose flour, 1 tsp salt, and 1 Tbsp olive oii in a bowl, bread mixer, or bread machine. Knead dough together, then allow to rise at room temperature for 45 minutes. (This will make enough dough for two flatbreads.)

To assemble flatbread- Preheat oven to 475F. Punch dough down into a ball, then divide in half. Take one ball and on a lightly floured surface roll or stretch dough until it is 1/4 inch thick, spreading it over a baking sheet or pizza stone. Spread a thick layer of basil pesto over bread, then top with a thin layer of mozzarella cheese, and top with thinly sliced tomatoes. 

Bake for 15-20 minutes, or until the outer crust is golden brown.