1/3 cup slivered almonds
4 cups (1/2 pound) coarsely shredded Napa cabbage
6 ounces snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced radishes
2/3 cup thinly sliced green onions (including greens)
2/3 cup lightly packed chopped cilantro
1 tablespoon plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
1 tablespoon sugar
1 tablespoon soy sauce
1/2 clove peeled and minced garlic (about 1/2 teaspoon)
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
This recipe is the perfect solution to the heavy load of fresh greens we have early and late in the season. My favorite greens to use are our tender collards, but I throw in whatever I have languishing in the fridge. Thanks to the rice and the eggs, this gratin is a full meal. And it pairs perfectly with a glass of rosé!
2 generous bunches of greens, such as collards, kale, or Swiss chard, all destemmed** (You will need about 8-10 cups of fresh greens, so throw in those two pac choi, or add the tatsoi or beet greens from last week!)
3 tablespoons butter or olive oil
1 onion, chopped
3-4 large spring onions, chopped
3 garlic cloves, minced (If you have any green garlic or garlic scapes, now is the time to use it!)
1 teaspoon chopped fresh thyme leaves (or ¼ tsp dried)
1 TBSP dried rosemary
1 pound cabbage (1/2 medium), cored and chopped (Napa cabbage will work!)
¼ cup dry white wine or dry sherry (Or cider, or beer, or even just water)
1 cup cooked rice
2 tsp crushed red pepper (you can also use a few dashes of hot sauce)
Freshly ground pepper
1 ½ cups grated cheese, such as Cheddar, Gruyere, Parmesan (Feta would also be a great addition)
1/2 cup breadcrumbs
Bring a large pot of water to a boil while you stem the greens. When the water comes to a boil salt generously and add your heaviest greens, such as collards and kale. Blanch for 1 minute, until just wilted, then add your more delicate greens, such as beet greens, chard, tatsoi. Let cook for only enough time to wilt. Using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water by the handful. Chop medium-fine and set aside. You should have about 3 cups of cooked greens..
Preheat oven to 375 degrees. Butter or oil a 2-quart baking dish.
Heat 2 tablespoons butter or oil over medium heat in a large, heavy skillet and add onion, spring onions, and garlic. Cook, stirring often, until tender, about 10 minutes, then add cabbage, thyme, rosemary and pepper. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Pour in wine or sherry and scrape up any brown bits. Once the liquid has evaporated, stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
Beat eggs in a large bowl and add a pinch of nutmeg, crushed pepper or hot sauce, salt and pepper to taste. Stir in rice, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil or melted butter and sprinkle over the top. If not using breadcrumbs drizzle remaining oil or butter over the top.
Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
**You can blanch your greens ahead of time, they would be fine to keep in the fridge for up to 5 days before making the gratin. You can also use frozen greens, perhaps from a previous week, just make sure that they are thawed thoroughly and squeezed very dry.
You can find dried chiles at international markets, such as New Grand Mart.
⅓ cup cashews
6 dried cascabel chiles or 3 pasilla chiles, seeds removed
2 morita chiles
4 large tomatoes, cored
2 garlic cloves
2 tablespoons fresh lime juice
2 teaspoons kosher salt
Preheat oven to 350°. Arrange cashews on one side of a rimmed baking sheet and chiles on the other. Toast until chiles are fragrant, about 5 minutes. Remove chiles from baking sheet, then continue roasting nuts, tossing once, until golden brown, 8–10 minutes. Let cool. Remove and discard stems from chiles.
Increase oven temperature to 450°. Roast tomatoes on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30–35 minutes. Transfer to a blender and add garlic, lime juice, and salt; blend until smooth. Add chiles and blend until coarsely chopped. Add cashews and pulse until coarsely chopped, about 5 pulses.
Do Ahead: Salsa can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
¼ cup Basic Lemon Vinaigrette
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.
Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.
5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes or chopped large tomatoes
¼ tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper
Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
¼ cup olive oil, plus more for drizzling
5 garlic cloves, smashed
Kosher salt, freshly ground pepper
½ teaspoon crushed red pepper flakes
20 ounces cherry tomatoes OR 2 lbs beefsteak tomatoes, sliced in 1” slices
1 bunch Swiss chard, preferably rainbow
6 large eggs
4 thin slices country-style bread
Flaky sea salt or kosher salt
Handful of basil leaves
Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plumped and some of the skins start to split, about 2 minutes.
Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon to encourage them to release some juices, until mixture is saucy and tomatoes are slightly deflated but still hold some shape, 5–7 minutes.
Meanwhile, strip leaves off Swiss chard stems and tear into bite-sized pieces (or bigger, your call). Reserve stems for your next sauté. Transfer leaves to a medium bowl.
Reduce heat under tomatoes to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around perimeter of pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.
While eggs are cooking, toast bread until crisp. Drizzle with oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel (you’ll smell it!). Sprinkle toasts with sea salt.
Squeeze about 2 Tbsp. lemon juice over greens, then toss in basil. Drizzle some oil over and season with kosher salt and black pepper. Toss again to combine.
Scoop an egg out of pan, spooning it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around egg and sprinkle with sea salt. Repeat with remaining eggs. Serve with salad and toasts alongside
12 jalapeño peppers approximately 3-4 inches long
Kate’s Pimento Cheese, cream cheese, or cheddar cheese
12 slices bacon (do not use thick cut)
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Cut the jalapeños in half lengthwise and use a spoon to scoop out the seeds and ribs.
Fill each jalapeño half with the cheese of choice.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.
1lb of cheddar cheese, finely shredded
½ cup mayonnaise
1 tsp stone ground or Dijon mustard (anything but yellow mustard)
1 TBSP pickle juice
2 bell peppers
Your choice of heat: 1 de-seeded and chopped jalapeño, or 2-3 poblano or paprika peppers (roasted, skinned, de-seeded and chopped)
Salt and pepper, to taste
If you don’t use paprika peppers, add about ½ tsp dry paprika.
Combine all ingredients, and serve with crackers, on a sandwich, add to grits, or stuff into jalapeños for poppers!
One of our CSA members recently taught a Mexican cooking class, and gave this recipe to keep on hand for adding to salsas, guacamole, soups, or salads. I’ve been using it instead of chili paste in many recipes.
12 fire roasted or broiled jalapeños, aji dulces, or habaneros
2 limes juiced
Salt to taste (1 to 2 tsp)
Put all ingredients in a food processor of blender and pulse to a chunky consistency. Keep in refrigerator for up to 3 months.
1 peach, pitted and cut into chunks
2 oz habanero liquor*
1 TBSP sugar
Juice of 1 lime
1 cup of ice
*Soak 8-10 seeded habanero peppers in a light rum. 30 min for mild, 1 hour for medium, 2 hours for spicy.
Combine all ingredients in a blender, and blend until smooth.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.