March 10, 2008
Editor‘s note: if you still have a CSA cauliflower in your refrigerator, try this simple way to use it up! Ingredients 1 cauliflower sliced into 1/8 wedges Directions Preheat oven to 375. Lay on baking sheet lined with parchment paper. Sprinkle with olive oil, salt and pepper. Bake covered with foil for 12 min. Uncover,… Read more »
Frisée is a common ingredient in pressed Panini sandwiches. Use whatever cheese and bread you have on hand. Add thin slices of ham or prosciutto if you like. Ingredients 1 cup shredded frisée 2 tsp balsamic vinegar Salt and pepper to taste Bread Cheese Butter Directions For two sandwiches, drizzle shredded frisée with balsamic vinegar… Read more »
This dish would be equally delicious served hot or cold, so make extra for leftovers. Ingredients 1 small or ½ large head frisée, cleaned and roughly chopped ½ onion 1 can drained white beans, or about 1 ½ cups cooked white beans 1 regular size package penne pasta, cooked and drained 2 tablespoons olive oil… Read more »
You can use any type of kale, or collards in this recipe. Salting and bruising the greens is a technique that will give the raw greens a “cooked’ taste and texture. The greens should be finely sliced for best results. To do this, trim the thick stems off of the leaves, lay several leaves on top of each other… Read more »
March 3, 2008
This is a fast and easy recipe, everything is ready by the time the pasta is done cooking. The vegetables, cut into long thin strips, cook quickly. Use a vegetable peeler to cut strips of carrot, and a very sharp knife to cut long strips of fennel and onion. Butter complements the taste of fennel,… Read more »
Serve the mixture alone, or over spinach or spring mix for a more substantial dish. Ingredients 2-3 carrots, sliced into thin strips (or grated) 1 head fennel, any woody core removed, sliced into thin strips (use leafy fennel fronds for garnish if desired) 3 green onions, sliced lengthwise into thin strips 1 tablespoon olive oil… Read more »
Sara Jones, Tucson CSA Swiss chard is often accompanied by raisins and pine nuts in a wide range of dishes. Here is the basic recipe, with much room for creativity. (Think quiche, pasta salad, lasagna, enchiladas…) Ingredients 2 bunches Swiss chard, (you can substitute one of the bunches with spinach), chopped roughly, stems diced 1/3… Read more »
This is pretty simple and tasty cabbage recipe that I make frequently for dinner. Ingredients 1 tablespoon canola or corn oil 1 medium onion, chopped 1/2 head cabbage, coarsely chopped 1/2 cup water 2 cups whole wheat or egg noodles, cooked salt, pepper 1/4 cup cheese, cheddar or goat work well, shredded (optional) Directions Heat… Read more »
I followed the classic technique from Marcella Hazan, but substituted for winter ingredients, and what we had in our shares. I love the direction “crust from a one to two pound piece of Parmesan, carefully scraped clean”. For 6 to 8 servings as a first course, 4 to 6 as a main meal Ingredients 2… Read more »
Ingredients 3/4 lb mixed greens such mizuna, bok choi, arugula, and spinach, finely chopped 1/4 cup walnuts 2 tablespoons olive oil 1 tablespoon vinegar 1/2 onion, finely chopped 1/8 teaspoon salt 1/8 teaspoon black pepper Directions In a large bowl, whisk together vinegar, oil, onion, salt and pepper until emulsified. Add greens and toss until… Read more »