CSA Week 2 - Recipes

Pasta with Fresh Fava Bean Sauce:

2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano (or rosemary)
1-1/2 cups chicken stock or canned low-salt chicken broth
salt and freshly ground pepper
2 cups raw, shelled fava beans
3/4 pound dried fettuccine
4 oz. piece pecorino cheese or Parmesan cheese

1. Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and 1 1/2 cup fava beans, saute briefly until garlic is light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper. Simmer to blend the flavors, about 3 minutes.

2. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper.

3. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table.

4. Drizzle extra virgin olive oil over the pasta. Just before serving, ladle a little hot pasta water into the bowl for a couple minutes to warm it up. Drain the water before filling the bowl with the pasta.


Italian Summer Squash Polenta Bake:

3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (18 ounce) package prepared polenta

1. Preheat oven to 350 degrees F (175 degrees C).

2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.

3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.

4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Serves 6