2023 CSA Week 26 Recipes

peperonata

Chop 3-5 sweet peppers, large and small, into long strips by first removing the tops and core. Dice 1 large onion and mince 4 cloves of garlic. Dice 1 pint tomatoes, and finely chop 2 tbsp of parsley.

Saute onions in 2 tbsp of olive oil over medium high heat until fragrant, 2-3 minutes. Sprinkle with salt, then add the pepper strips and stir to combine well. Saute for 4-5 minutes, stirring frequently, just until the peppers are slightly tender. Add the garlic and saute another 1-2 minutes. Add 1 tbsp sugar, 1/2 tsp salt, and 1 tbsp dried oregano, and cook for another minute. Add diced tomatoes and parsley, and cook another minute. Remove from heat and add 1/2 tsp black pepper. Squeeze fresh lemon juice over dish just before serving. Serve over crunchy bread. 

Heritage Sweet Salad Dressing

To make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).

leek soup

Cook 1 cup of white or navy beans until tender, about 90 minutes, adding water as needed. Drain and rinse beans.

Thinly slice leeks, including greens. Finely chop 1 green onion, including greens, Finely chop 1 cup of carrot greens,, removing any thick fibrous stems. Cube 3 medium potatoes.

Add 3 Tbsp cooking oil or butter to a large stock pot or Dutch oven over medium high heat. Add the chopped whites of the leeks and green onions. Saute for 2-3 minutes until fragrant. Add leek greens, onion greens, carrot greens. Saute another 3-5 minutes, stirring frequently, until greens are wilted.

Deglaze the pot with 2 Tbsp white vinegar, then add cubed potatoes, cooked beans, and 2 quarts chicken or vegetable stock. Add 2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp allspice, 2 bay leaves, 1 tsp dry dill (or 2 Tbsp fresh), 1 tsp dry parsley (or 2 Tbsp fresh), and 1/2 tsp celery seed.

Bring soup to a boil, then reduce heat and simmer for 30 minutes. Serve with a dollop of mayonnaise or sour cream.

carrot and parsley risotto

Heat 2 Tbsp of olive oil in a large saucepan over medium heat. Add 1 diced onion, and 3/4 cup finely chopped carrots, and cook until softened, about 5 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more. Add 1 cup risotto rice and stir to coat in the oil. Cook for 1 minute more.

Add 1/2 cup dry white wine and cook until it is absorbed. Add 1 cup of the chicken broth and stir until it is absorbed. Continue adding 3 more cups of broth, 1 cup at a time, stirring constantly, until the risotto is cooked through and creamy, about 20 minutes total. Stir in 1/2 tsp nutmeg, 1/4 cup Parmesan cheese, 1/2 cup finely chopped parsley. Add salt, and pepper to taste. Serve immediately.

Garlicky Swiss Chard Pasta

Cook 1/2 lb of pasta in salted boiling water until al dente.

Mince 2 cloves garlic. Finely chop the stems of 1 bunch of Swiss chard and roughly chop the leaves.

In a large skillet add 2 Tbsp cooking oil over medium high heat, then saute 2 cloves minced garlic. Add Swiss chard stems and cook another 2-3 minutes, then add leaves 1 handful at a time. Add 1/4 cup pasta water as leaves cook down. Add cooked pasta and 1 Tbsp of either capers, green olives, artichoke, or anchovy. Cook until pasta is tender, then deglaze with 2-3 Tbsp fresh lemon juice, about 1/2 lemon. Remove from heat and serve with 1-2 Tbsp Parmesan cheese per serving.