2024 CSA Week 2 Recipes

Spinach, Chive, and Leek Stuffed Flatbread

To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water in a large bowl. Allow to rise for 30 minutes.

Boil 2-3 medium sized potatoes until tender. Mash potatoes (easiest by hand) and combine 1 cup finely chopped spinach, 1/2 cup chopped leeks (whites with up to half of stems and greens), 2 Tbsp finely chopped chives,1 tsp salt, and 1/2 tsp black pepper.

On a floured surface separate the dough into 8 equal balls, then roll each of the balls flat to 1/4 inch thickness. Place the filling in the center of each flattened dough ball, and then fold the dough in half and pinch along the edge. Place chives with blossoms and some of the leek into the flatbread.

Heat 2 tbsp cooking over medium heat in a large skillet. Lightly fry each flatbread on each side until golden brown. Serve with sour cream.

Kale and White Bean Soup with Chorizo

Soak overnight, then rinse, then cook 1 cup white beans until tender, about 1 hour. Rinse beans then set aside. (Or use one 15 oz can of pre-cooked white or navy beans).

Roughly chop kale greens, and finely chop stems. Dice 2 red bunching onions, including 1/3 of greens, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.

chive pesto chicken sandwich

To make chive pesto: In a blender combine 1 cup chopped chives, 1/2 cup olive oil, 1/4 cup chopped walnuts, 1/4 cup parmesan cheese, 1 clove of garlic, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.

To assemble in a sandwich- spread a layer of chive pesto on a slice of bread, then add sliced grilled chicken and lettuce to another slice of bread, then form a sandwich.

beet greens with red bunching onions

Heat the 2 Tbsp butter in a large skillet over medium heat.

Chop beet greens from the beet root at the base of the stem, then strip the beet greens from any stems that are not tender and too fibrous, and then roughly chop all the stems and greens into 1/2 inch strips. Add all the beet greens and stems, 2 red bunching onions, chopped with half the greens, and 2 cloves garlic, minced, and cook until the greens are wilted, about 5 minutes.

Add 1/4 cup chicken stock and 1 Tbsp balsamic vinegar and cook until the liquid has evaporated, about 2 minutes.

Season with salt and pepper to taste, as well as more vinegar to taste. Serve immediately.

Roasted Beet and Kale Salad

Wash and peel and rough area of beet roots, then slice into bite-size pieces. Toss in 2 Tbsp of cooking oil, then spread out on a rimmed baking sheet and roast at 350F for 25 to 30 minutes or until beets are tender.

To make dressing- mix 1/2 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 tsp honey, 1 tsp garlic powder or 1 clove of garlic, minced.

Wash and chop kale. Top with beets, walnuts and feta cheese to taste, and dressing.