2020 CSA Week 25 Recipes

Butternut Squash Soup

Melt 2 Tbsp butter in a large pot, and cook 1 small onion diced,1 celery stalk diced,1/4 cup carrot diced, cook until fragrant about 5 minutes. Then add 2 potatoes diced, and 1 butternut squash seeded and cubed, cook an additional 5 minutes. Pour in enough of the chicken stock to cover vegetables, about 1 quart. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Chicken Noodle Soup

In a large stockpot add 2 Tbsp butter, 1/2 cup diced celery, 1/2 cup carrots diced, and 1 cup onions diced. Cook until fragrant 2 to 5 minutes. add 1 cup of rice cook for another minute then add 2 cups of shredded chicken and 2 quarts of chicken stock. Add salt pepper and a small pinch of red pepper flakes. Simmer for 20 minutes and serve.

Chili Stuffed Peppers

Cut peppers in half and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside.

In a large skillet, cook 1lb of beef and 1/2 cup chopped onion over medium heat until meat is no longer pink; drain. Add the 1/2 cup cooked black beans, All the tomatilloes roasted and diced, 1/2 tsp chili powder, salt if desired, pepper and 1/4 tsp cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese.

Spinach Risotto

Heat 5 cups of stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.

Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add 1 onion chopped and cook until translucent. Add the 2 cloves garlic minced,1/2 tsp Italian seasoning, and a tiny pinch of nutmeg and cook half a minute more.

Add 2 cups rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes. Add 1/2 cup white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.

Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.

When you are getting close to using up your heated broth, taste the risotto and add more seasonings if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.

Stir in 1 Tbsp butter, 3/4 cups Parmesan, 4 oz of spinach chopped, 1 tsp lemon zest and 1 tsp lemon juice.

The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste.

Serve immediately.

Salad

Rinse lettuce and put in bowl. To make dressing combine: 1/4 cup dijon mustard, 1/4 cup olive oil, 1/4 cup plain Greek yogurt
3-4 Tbsp. honey, 1 lemon, freshly squeezed, 1/2 tsp. salt, dash of pepper