2023 CSA Week 14 Recipes

fennel fronds pesto

In a food processor, combine 1 bunch of fennel fronds (1 cup), roughly chopped, 1/4 cups grated Parmesan cheese, 1/4 cup walnuts, 1/2 cup olive oil, 4 cloves garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper and pulse until smooth.

Taste and adjust the seasonings as needed. Serve with pasta, grilled chicken or fish, or vegetables.

minestrone soup with Green beans and celery

Dice 1 large onion and mince 2 cloves garlic. Dice 2 stalks celery and 1 large carrot. Trim all of green beans to 1/2 inch pieces. 

In a large pot over medium high heat add 2 Tbsp olive oil and diced onion. Cook until onion is translucent, about 3-5 minutes, then add garlic and cook another 30 seconds. Add celery and carrots, and cook until they begin to soften, about 5 minutes. Stir in green beans and 1 tsp dried oregano, 1 tsp dried basil, 3/4 tsp salt, pepper to taste, and cook another 3 minutes. Add 1/2 of the tomatoes diced, and 6 cups chicken broth. Bring to a boil, then reduce the heat to medium low and simmer for 10 minutes. Stir in 1 cup cooked kidney beans (or 1 15-ounce can, drained and rinsed), 1 cup elbow pasta, and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt to taste, then ladel into bowls and top with 1-2 Tbsp finely grated Parmesan cheese per bowl. 

tabouli

Toast 1 cup of buckwheat in a stockpot for 30-60 seconds until fragrant, then add 2 cups water and cook until water has been absorbed, about 10 minutes. Drain and cool. Finely chop 3/4 cup parsley, Dice 1/2 of the tomatoes, 1/2 cucumber, 1 large red onions, and mince 1 clove garlic.

In a medium bowl combine the diced cucumber and tomatoes with 1/2 tsp salt. Let the mixture rest for at least 10 minutes and then toss any juice that has accumulated at the bottom of the bowl.

Once buckwheat has cooled, combine diced vegetables with buckwheat in a mixing bowl and add 1/3 cup olive oil, the juice of 1/2 lemon, about 1/4 cup, another 1/2 tsp salt, and 2 tbsp finely chopped mint.

chicken tacos with sauteed onions and peppers

Grill chicken breast and slice or shred it. heat 3 Tbsp oil in a large skillet. Chop all the peppers and onions and add to the skillet. add 1/2 tsp salt 1/2 tsp cumin, 1/4 tsp chili powder. sautee for 5 to 10 minutes. serve on a warm tortilla with chicken.

fennel and cucumber salad

In a large bowl, combine the 1 fennel bulb, trimmed and thinly sliced, 1/2 cucumber, thinly sliced and 1/2 cup chopped fresh dill.

In a small bowl, whisk together the 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pour the dressing over the salad and toss to coat. Serve immediately or chill for later.