2024 CSA Week 14 Recipes

wax beans with bacon vinaigrette

Cook all the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and transfer the beans to a large bowl.

In a large skillet, heat 3 tablespoons olive oil. Add the 4 slices bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the 2 tablespoons sherry vinegar, 1 small shallot, very finely chopped, 2 garlic cloves minced and 1/3 cup chopped basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly

Fennel Frond and Sausage Pasta

Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above the bulb. Finely chop 4 cloves of garlic.

Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat. Meanwhile, cook 1 lb of pasta.

Once sausage is browned, add fennel and garlic and cook for an additional 5 minutes. Add 1/4 cup pasta water, all of the pasta,1/2 cup of parmesan cheese, and 1 Tbsp of the basil chopped. Stir and serve.

kale salad with ginger dressing and roasted fennel

To roast fennel: Chop bulb into bit sized pieces. Toss with olive and salt. Roast in oven at 450 for 15 minutes, or until tender.

In a blender combine ½ cup extra-virgin olive oil, 2 Tbsp apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp honey, to taste, 2 tsp finely grated fresh ginger, ½ tsp salt, black pepper, blend well.

serve over a bed of kale with carrots, almonds and roasted fennel.

burst cherry tomato

Bring a large pot of salted water to a boil. Add 1 lb of pasta of your choice and cook according to the package directions.

While the pasta is cooking, heat 2 Tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, minced, and cook until fragrant, about 1 minute.

Add 1 pint cherry tomatoes, either whole or halved, 1/2 tsp salt, and 1/4 tsp black pepper and cook until the tomatoes start to burst, about 5 minutes.

Drain the pasta and add it to the skillet with the tomatoes. Toss to combine. Stir in 1/2 cup of torn basil leaves and serve immediately, topped with Parmesan cheese if desired.

chicken fajitas

Heat the 3 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add the 1 lb boneless, skinless chicken breasts, cut into thin strips and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Add all the bell peppers thinly sliced and all the onion thinly sliced to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

Stir in the 1 teaspoon chili powder, 1 teaspoon ground cumin, salt, and pepper. Cook for 1 minute more.

Serve the chicken and vegetables in warm tortillas with your favorite toppings.