1 tsp. kosher salt, divided, plus more
1 large sweet potato (about 1 lb.), halved lengthwise
½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)
½ small red onion, thinly sliced
¼ cup apple cider, coconut, or unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil, divided
½ lb. ground lamb (or beef, chicken or tempeh)
1 tsp. ground cumin
½ tsp. ground cinnamon
1 tsp. Aleppo-style pepper, plus more for serving
8 oz. wild mushrooms, sliced into ¼" slices
½ cup plain full-fat yogurt
2 Tbsp. fresh lemon juice
¼ cup mint leaves
Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20–25 minutes.
Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1–2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.
Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl.
Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.
This soup is just as delicious without pureeing, but the flavor of the carrot is stronger if you puree it.
2 TBSP butter
2 spring onions, sliced
1 spring fresh thyme
1 lb fresh carrots, thinly sliced
1 fennel bulb, thinly sliced
1 tsp salt
3 cups chicken or vegetable stock
Melt the butter in a heavy pot over medium low heat. Add onions and thyme, and cook until tender, about 10 minutes. Add the carrots and fennel and season with salt. Cook for 5 minutes. Add the stock, bring to a boil, lower the heat and simmer until the carrots and fennel are tender, about 30 minutes. When done, remove spring of thyme, season with more salt if needed. Puree, in batches if needed.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.