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Tomatillo and Tomato Chicken Soup
Dice 1-2 sweet peppers. roughly chop all the tomatillos and .1 lb tomatoes (about 4-6 medium), Dice 1/2 yellow onion. Finely chop 1/2 hot pepper.
Grill or pan fry 1 large chicken breast until it is cooked through. Then cut into 1/2 cubes.
In a large stockpot add 2 tbsp cooking oil. Add the diced onion, garlic, and peppers. Saute for 5 minutes until the vegetables begin to soften. Add the diced tomatillos and tomatoes,1 tsp salt and 1/2 tsp ground black pepper. Cook until vegetables have softened, then add 1 quart chicken stock and chopped chicken. Bring soup up to a boil, then reduce heat and simmer for 15 minutes. Serve with a dollop of sour cream, and over a serving of cilantro rice (optional).
Green Onion Cheddar bread with Green Onion Pesto
To make dough combine 3 cups all-purpose flour, 1 tsp salt, 2 tsp active dry yeast in a large bowl or breadmaker, and whisk to combine. Add 1 1/2 cup warm water, then stir until a dough forms. Cover bowl and allow dough to rise in a warm place until doubled and bubbly, about 1 hour.
Dice 4 oz cheddar cheese, about 1/2 cup, and finely grate 4 oz Parmesan cheese. Thinly slice 1-2 jalapenos, and 2-3 large scallions.
Mix cheeses, jalapenos, and scallions into dough on a floured surface. Shape dough into a round ball. Cover with a towel and let rise until nearly doubled in size, about 1-1 /2 hr.
About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven or skillet with a lid on the rack and heat the oven to 450F.
Remove from the oven and transfer the loaf into the Dutch oven or skillet. Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and continue baking until the top is browned, about 15 minutes more. Allow the bread to cool 15 minutes before slicing the bread.
To make pesto blend 1 cup green onion tops, 2 cloves minced garlic, 1/2 cup olive oil, 1/4 cup walnuts. Blend until desired texture add water if needed. Blend in 1/4 cup grated parmesan cheese.
Greek Kale Salad with Cherry Tomatoes
Roughly chop 1 bunch of kale and massage leaves to tenderize. Slice 1/2lb of cherry tomatoes into halves (about 1 pint). Finely chop 1 green onion.
To make lemon vinaigrette combine 1/2 cup olive oil, the juice of 1 lemon (about 1/4 cup), 1 minced clove garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp pepper.
To assemble salad combine kale, tomatoes, green onion, and 2-4 oz crumbled feta cheese. Dress with lemon vinaigrette.
Fennel Frond and Sausage Pasta with Parmesan
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, either spaghetti or bowtie. Once sausage is browned, add fennel, garlic, 1 tsp salt, 1/2 tsp pepper, and cook for an additional 5 minutes. Remove from heat, then add 1/4 cup pasta water, all of the pasta, and 1/2 cup of Parmesan cheese.
Southern Style Green Beans
Trim ends from green beans. Chop 1 large scallion into thin slices. In a deep skillet add 2 strips of bacon. Cook until bacon is cooked through, then remove the bacon, leaving the bacon fat. Add the green beans and green onions and saute for several minutes. Add 1 cup chicken broth, and 1 cup water. Add salt and pepper to taste. Cook for 30 minutes until the beans are tender but not mushy.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.