Category Archives: Main Dishes

One-Pot Veggie & Penne Supper – CSA Week 9

One-Pot Veggie & Penne Supper

After working all day, it’s nice to have a home cooked meal, but who wants to deal with all the dishes? Even for those of us who love to cook, the thought of having to clean up the mess can send us running to the phone to order takeout. This is a healthy and hearty one-pot meal that will totally satisfy without creating a disaster in your kitchen. Bonus for using a dutch oven: it’s pretty enough to put right on the table for serving and it keeps your leftovers safely stored in the fridge. NO pot to clean after dinner!

CSA ingredients are in bold type. This dish uses a lot of them!

One-Pot Veggie & Penne Supper

  • extra virgin olive oil
  • 1 Alisa Craig onion, sliced (any onion will work)
  • 1 green pepper, chopped
  • 2 C small (about 1 inch) Red Gold potatoes, cut in half, skin on (Red Bliss will work)
  • 1 Orient Express eggplant, cubed, skin on (any kind of eggplant will work)
  • 1 C whole wheat penne pasta
  • generous handfuls of fresh basil, oregano and parsley, chopped (reserve some for serving)
  • 1 C marinara or tomato sauce
  • water
  • 4 C fresh kale, torn into bite-sized pieces
  • 1 yellow summer squash, cut into coins
  • 1/2 lb. green, yellow or purple wax beans, trimmed and cut in half
  • kosher salt
  1. heat about 1 T olive oil in a dutch oven and add the onion and green pepper
  2. once the onion and pepper begin to soften, add the potatoes and cook over medium heat until the potatoes are starting to brown a bit
  3. add the eggplant and salt generously
  4. stir while you continue to cook and brown the potatoes for about 5 minutes
  5. add the dry penne, fresh herbs and tomato sauce, stir and then add enough water to just cover the pasta
  6. add the squash, beans, and kale and season again with salt
  7. simmer over medium heat with cover on (it should be bubbling) for about 12 minutes, or until pasta is tender, stirring occasionally (add more water if it becomes too dry or cook a little longer with the lid off if it seems too wet)
  8. stir in a bit of olive oil and sprinkle with the rest of the chopped herbs before serving

One-Pot Veggie & Penne Supper

Advertisements

Grilled Summer Squash Sandwich – CSA Week 5

2013-07-15 00.52.06

Throwing together a rustic sandwich for lunch makes me feel so European. Simplicity equals elegance here and good bread is a must! This delicious fresh sammy will be on the plate in 10 minutes, start to finish.

Grilled Summer Squash Sandwich

  • 1 T coconut oil (you could use olive oil but I love the nutty flavor that coconut lends)
  • 1 summer squash, cut in half and then sliced lengthwise
  • a pinch of salt
  • crusty French or Italian bread
  • olive tapenade
  • handful of fresh basil leaves2013-07-15 00.51.17
  1. in a nonstick pan, heat the coconut oil until pan is very hot
  2. add the sliced summer squash and season with a little salt
  3. brown the squash on each side – it should be tender once browned
  4. spread the tapenade on one piece of the bread, stack the summer squash and whole basil leaves on top and cover with the other slice of bread

Lettuce "Tacos" with Kohlrabi Slaw and Chipotle Avocado Creme (vegan) – CSA Week 3

This meatless “taco” does not include soy-based faux meat. The lentil filling it’s centered around is tasty, meaty and real. You could wrap it up in a corn or flour tortilla, but why not use up your CSA lettuce and cut carbs at the same time? As always, the CSA ingredients I used are in bold type.
If your CSA kohlrabi has you scratching your head, try this recipe! The kohlrabi slaw adds a definite crunch and tang to these meatless “tacos”, and also makes a really nice salad all by itself.
makes about 6 “tacos”
filling

olive oil

1 yellow onion, chopped
taco seasoning, to taste (I like Trader Joe’s because it has no weird additives)
salt and pepper, to taste
1 package Trader Joe’s cooked lentils (or 2 1/2 C cooked firm lentils)
1/4 C nutritional yeast powder or flakes
1/2 C vegetable stock
juice of 1/2 lime
  1. saute the onion in a bit of olive oil
  2. season with taco seasoning to taste (don’t be too heavy handed with the TJ’s brand – it’s spicy!)
  3. add salt and pepper to taste
  4. add the cooked lentils and break up all the clumps with a wooden spoon
  5. stir in the nutritional yeast
  6. add the stock and scrape up any browned bits from the bottom of the pan
  7. squeeze the lime juice over the lentil mixture and allow it all to cook on low heat until there is no excess liquid left
kohlrabi slaw – this makes a tasty salad on its own, by the way
combine the following:
2 bulbs kohlrabi, peeled and sliced into matchsticks (I used a mandolin)
2 small-medium radishes, shredded finely (I used a cheese grater)
2 tsp apple cider vinegar
1/4 C chopped fresh cilantro
1/4 tsp course salt
chipotle avocado creme
puree the following in a food processor until smooth:
the flesh of 1 medium avocado
garlic scape
juice of 1/2 lime
1/4 tsp salt
1/8 tsp ground chipotle chili
vegetable broth to thin out, if necessary
Assemble the filling and slaw in lettuce leaves and top with the avocado creme and you have yourself a nice healthy vegan “taco”!

Salmon and Fennel in Parchment – CSA Week 3

For a quick and healthy weeknight dinner, wild caught salmon is an excellent choice. Using this recipe from Simply Recipes for inspiration, I added some fresh dill and substituted olive oil for the butter. It was done in 30 minutes and tasted delish served over rice!

On a large piece of parchment paper, I placed the sliced fennel down first, followed by the salmon (skin side down). I seasoned the fish liberally with kosher salt and black pepper and then drizzled the whole thing with olive oil. I topped it off with lemon slices and then put a big bunch of fennel fronds on top.
I wrapped up the whole package in parchment and sealed the edges to keep in the steam before throwing it in the oven on a cookie sheet.
Before serving, I removed the fennel fronds – they were only there to infuse flavor into the fish – and sprinkled liberally with fresh chopped dill.
This might be my favorite way to cook fennel yet! It was sweet and tender and lemony all at once. The perfect accompaniment to salmon. Yum!

CSA Week 2 Recipes Part 1

Kale Piccata Over Whole Wheat Pasta
makes 2 servings

2 servings of cooked whole wheat spaghetti
2 T olive oil
4 C Russian red kale
1 clove minced garlic
1/2 C vegetable broth
lemon juice to taste (I used a whole lemon – very tart!)
2 T capers
2 T chopped fresh oregano
2 T chopped fresh parsley
salt and pepper to taste
crushed red pepper flakes (optional)

  1. in a large skillet, warm one T of olive oil over medium heat and add the Russian red kale
  2. cover the skillet and allow the kale to wilt
  3. add the garlic and cook another minute, stirring to keep the garlic from burning
  4. add the broth and lemon juice and cook until most of the liquid cooks off
  5. add the capers, herbs and crushed red pepper flakes, if using
  6. drizzle the remaining T of olive oil and season with salt and pepper before serving
Strawberry Mint Cooler
makes one drink

You could leave out the rum for a refreshing non-alcoholic beverage…but hey, it was a Friday night…

 
2-3 strawberries
handful of fresh mint leaves
shot of white rum
coconut water
ice
  1. muddle the fresh mint and strawberries in the bottom of a glass
  2. fill the glass with ice
  3. pour the rum over the ice
  4. fill the glass to to the top with cold coconut water
Napa Cabbage Soup
I used up the Napa cabbage, the baby red bok choy, the scallions and some parsley, chives, and freshly shelled peas in a soup. It turned out OK but not great. I’m going to skip the recipe since it wasn’t my best work. I have used Napa cabbage in soups before and had success. It’s really delicious when sliced thin to resemble noodles – just make sure to pair it with a flavorful broth.

CSA Week 1 Recipes Part 2

Just finished up using my farm share from week one with the exception of one bulb of fennel and some braising greens. Luckily they’ll still be fresh next week; one of the best things about a local CSA is how long the produce lasts. Grocery store produce usually has a long trip from wherever it was grown before it even makes it to your shopping cart. Shopping at a local farm means your veggies just came out of the ground and will last longer in the fridge!
All ingredients in bold are from the CSA.

Red Romaine and Arugula Salad with Baby Turnips

3 C arugula, rinsed with cold water
1 head red romaine lettuce, washed and cut up
1/2 large cucumber, peeled and sliced
3-5 baby turnips, peeled and cut into wedges

These young turnips are mild enough to use raw.

Lemon-Oregano Dressing
Use a food processor to blend the following:
1 clove garlic
4 T olive oil
juice of 1/2 a lemon
agave or honey to taste
handful of fresh oregano leaves
salt and pepper to taste
2 T feta cheese (optional)

Fettuccine with Lemon-Garlic Shrimp and Broccoli Rabe
1 lb whole wheat fettuccine
olive oil
2 lbs cleaned shrimp
4 cloves chopped garlic
1 bunch of broccoli rabe
1/2 C chopped fresh parsley
juice of 1 lemon
salt and pepper

  1. In a large pot of salted water, cook the fettuccine until just firm. Remove the pasta and set it aside. Let the pasta water remain boiling on the stove.
  2. In a large skillet, saute the shrimp in a little bit of olive oil until just cooked. Season with salt and pepper and set aside on a plate. Do not overcook – it only takes a minute or two on each side – use tongs to flip.
  3. While the shrimp is cooking, blanch the broccoli rabe in the pasta water until tender-crisp.
  4. Add the garlic and about half the lemon juice to the skillet that the shrimp just came out of. Allow the garlic to cook for a minute or two, reducing the heat if necessary.
  5. Using a skimmer or slotted spoon, fish the broccoli rabe out of the boiling water and add it to the skillet.
  6. Dump the pasta and the shrimp into the skillet along with a spoonful of pasta water, the rest of the lemon juice, and the fresh parsley. Season with salt and pepper.
  7. Dump everything into a large pasta bowl and mix well before serving.

Herb Roasted Chicken
This one’s so easy, there’s no recipe required. Just stuff some fresh herbs (I used sage, parsley and oregano) into the cavity of a small chicken and rub the skin with salt, pepper and olive oil before roasting.

CSA Week 1 Recipes Part 1

Cooking with a farm share is super fun because it requires creativity and spontaneity. You never know what awaits you in the share room, so you can’t exactly plan out recipes in advance. Once I pick out my share and get it home, I like to take stock and figure out how to make it work with whatever I already have on hand. This usually results in the kind of cooking where you don’t follow a recipe. You just make it up as you go. Sometimes the result is yummy and other times it’s not so great, but it’s ALWAYS fun! Here’s what I’ve done so far with this week’s share. Items from the CSA are in bold letters.


Kiwi and Mint Infused Water
makes one medium pitcher

3 sprigs fresh mint
1 kiwi, peeled and chopped
water

  1. strip the leaves off 2 mint sprigs and place on the bottom of a medium sized pitcher
  2. add kiwi
  3. muddle everything together
  4. fill the rest of the pitcher with water
  5. allow to sit for a couple of hours in the refrigerator for a more intense flavor
  6. pour into a glass over ice through a fine mesh strainer
  7. garnish with the remaining mint sprig


Quinoa with Mushrooms, Greens and Chives
makes about 6 servings

1 C dry quinoa
olive oil
1 large package of cremini mushrooms, chopped
3-4 C fresh tat soi
2 C fresh baby spinach
salt and pepper
1 bunch fresh chives, diced
lemon juice (or balsamic vinegar)

  1. cook quinoa according to package directions and set aside
  2. saute cremini mushrooms in a bit of olive oil
  3. add tat soi and baby spinach to the pan (or whatever greens you have on hand)
  4. cover pan and allow greens to wilt
  5. season the greens and mushrooms with salt and pepper
  6. add sauteed greens and mushrooms to the cooked quinoa along with the chives
  7. drizzle with extra virgin olive oil and lemon juice
  8. salt and pepper to taste

serve warm or at room temp


Spinach Salad with Sugar Snap Peas, Pears and Radish

makes two small, or one large salad
2-3 C fresh baby spinach

1 sliced pear (skin on)
2 grated Easter Egg Radishes (skin on)
a handful of sugar snap peas, sliced on the diagonal
a sprinkling of shelled sunflower seeds
3 chopped scallions

dressing
1 T olive oil
1 T honey dijon mustard
a dash of rice wine vinegar
salt and pepper

  1. make a bed of spinach and top it with the pear, grated radishes, sugar snap peas, sunflower seeds and scallions
  2. season with salt and pepper
  3. mix all the dressing ingredients in a small jar and shake until combined before dressing salad

 

Paper Thin Radishes over Sweet Potato Puree with Sage Coconut Sauce
 
If you love homemade butternut squash ravioli with sage brown butter sauce, this recipe is for you! All the flavor with none of the guilt. Fresh and light, it is packed with nutrients that you can feel good about.

This recipe makes enough for 2 entree-sized portions or 4-6 small plates for an elegant first course.

1 medium-large sweet potato
4 Easter Egg Radishes in different colors
olive oil
4-5 sprigs of fresh sage
1 T coconut oil
salt and pepper
3 T Trader Joe’s Coconut Cream (if this is not available, you can skim the cream off the top of a can of full-fat coconut milk)

  1. poke holes in the skin of the sweet potato and bake in a 400 degree oven until soft (about 1 hour)
  2. using the thinnest setting on a mandolin, shave the radishes into paper thin rounds
  3. in a very hot pan, fry a few whole sage leaves in coconut oil until crisp and then set on a paper towel
  4. add the rest of the sage, roughly chopped, to the skillet and season with salt and pepper
  5. cook the sage until it gets a little brown and crisp (you may need to reduce heat to avoid burning)
  6. add Trader Joe’s Coconut Cream and reduce heat, cooking until flavors meld
  7. spoon the cooked sweet potato out of the skin and throw into a blender with a splash of coconut milk
  8. puree sweet potato until smooth seasoning with just a pinch of sea salt
  9. put a dollop of sweet potato puree down on the plate
  10. arrange the radish slices on top of the puree
  11. pour the sauce over the top
  12. garnish with fried sage
serve while the potato puree and sauce are still very hot

Russian Red Kale with Marinara and Kalamata Olives

This is a DELICIOUS way to eat your greens. It reminds me of pasta puttanesca, without the heavy pasta.

Since this was a baby Russian Red Kale, I used the whole leaf.  If you are using a mature kale, you’ll need to take out the tough stalks and cut up the leaves into smaller pieces before cooking. All varieties work well in this dish if you make sure to simmer until tender.

This recipe makes one plate

1 T olive oil
4 C Russian Red kale
1 C marinara sauce
1/4 C pitted Kalamata olives
2 T fresh parsley, chopped

  1. in a large skillet, heat olive oil over medium heat
  2. add kale and allow to wilt
  3. pour in marinara
  4. add olives
  5. allow to simmer for about 20 minutes while kale soaks up the flavor of the sauce
  6. serve topped with parsley

For Brad, who is more of a meat and potatoes kind of guy, I used some sugar snap peas in a basic chicken stir fry with veggies.

These beautiful fresh strawberries were eaten exactly as-is. Yum!