CSA Week 3 - Recipes

Post by: Whitney

I hope that those of you who received vegetables you have never eaten before are enjoying great cooking adventures in the kitchen. This week, you received the following in your basket: fresh garlic, kale, parsley, lettuce, carrots, summer squash, basil, cilantro, dill, loganberries, rosemary, chard.

Some recipe ideas for this week include:

Ginger Kale

1 bunch of kale
2 tablespoons olive oil
1 tablespoon butter
2 large cloves garlic
1 medium onion
1 tablespoon minced fresh ginger
juice of 1 lime
freshly ground pepper

Bring a large pot of lightly salted water to a boil. Add kale and boil 2 to 3 minutes until slightly wilted. Drain in a colander.In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and saute until onion is softened. Add kale, tossing until combined. Cover and cook over low heat just until kale is tender. Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Orzo, Chard and Squash Casserole

1 1/2 cups orzo
1 tablespoon butter
1/4 cup chopped fresh green basil
1/2 cup grated Muenster cheese
freshly ground pepper to taste
1 tablespoon olive oil
2 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
2 1/2 cups sliced mushrooms
1 bunch steamed chard, coarsely chopped, drained
2 cloves garlic, minced
1 tablespoon drained capers
salt to taste
freshly grated cheese

Bring a large pot of lightly salted water to a boil. Add orzo and reduce heat, cooking until orzo is tender, about 10 to 12 minutes. Drain, add butter, basil, cheese and freshly ground pepper. Set aside. In a large skillet heat oil, add zucchini and mushrooms and saute until almost tender stirring frequently, 3 to 5 minutes. Add chopped chard and garlic; continue cooking stirring frequently until zucchini is soft. Stir in capers. Toss vegetables with orzo and add salt to taste. Sprinkle parmesan cheese over the top.