|
Time: 10 minutes
Yield: 2/3 cup 2 garlic cloves 2 heaped tablespoons shelled walnuts 4 ounces arugula, stemmed, washed and dried (2 cups leaves, tightly packed) 1/2 teaspoon salt 1/3 to 1/2 cup extra virgin olive oil, as needed 1/3 to 1/2 cup freshly grated Parmesan, to taste (sub nutritional yeast for a vegan version) Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so.
0 Comments
Time: 30 minutes
Yield: 4-5 servings 1 tablespoon extra-virgin olive oil 1 garlic clove, minced 1 1/2 pounds summer squash, cut in 1/4-inch dice (about 4 cups) 2 teaspoons chopped fresh herbs, such as mint, basil, or parsley Salt and freshly ground pepper to taste 1 ½ cups orzo 1/3 cup arugula pesto Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in fresh herbs and season to taste with salt and pepper. Turn off heat. When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve. Top with Parmesan cheese or nutritional yeast for extra cheesiness! Time: 30 minutes
Yield: 4 servings This light and quick sauce makes great use of our peppery arugula. Omit the tuna for a veggies-only version! 12 ounces linguine 3 tablespoons olive oil 3 garlic cloves, thinly sliced (or use garlic chives! Add them at the end with the parsley!) ½ teaspoon red-pepper flakes, plus more for serving if desired 3 tablespoons capers, rinsed well if salt-packed 5 ounces arugula or other young greens, such as pea shoots or kale 1 (6-ounce) jar oil-packed Italian tuna, drained and flaked ¼ cup chopped parsley, plus more for serving if desired Black pepper Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water. While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until capers begin to brown slightly, about 1 to 2 minutes. Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper. Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired. The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.
4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil Kosher salt and freshly ground pepper 1 garlic clove, grated Small pinch of smoked paprika 4 large eggs 1 pound salad mix 4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving) Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine. Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done. Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg. This is a great way to move beyond arugula salads. It’s delicious on steak, chicken, roasted vegetables, rice, anything!
3 tablespoons drained bottled capers 2 cups arugula 1/2 cup packed fresh flat-leafed parsley leaves 1/3 cup extra-virgin olive oil 1/2 teaspoon chopped garlic 1 teaspoon Dijon mustard 1 tablespoon red-wine vinegar In a food processor combine all ingredients except mustard and vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar. |
CSA RecipesEach week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years. ArchivesCategories
All
|
RSS Feed