Part of the joy of CSA abundance is storing for the off season. This pesto can be frozen into ice cube trays, then stored in a plastic bag to pop into soups and pastas all winter! It can also be altered to use up extra arugula, kale, or herbs.
1/4 cup sunflower seeds
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Combine the scapes, sunflower seeds, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
From Salad Samurai by Terry Hope Romero (slightly adapted)
Deviled Caesar Dressing
½ cup unroasted cashews
½ cup hot water
1 roasted red pepper
2 tsps sweet paprika (I have used smoked for a deeper flavor!)
½ tsp cayenne pepper
2 TBSP freshly squeezed lemon juice
1 TBSP olive oil
3 cloves garlic, peeled
2 tsp white miso
1 TBSP Dijon mustard (whole grain works as well)
6 cups kale (of any kind!) destemmed and torn into bite size pieces
2 cups croutons (homemade or store bought)
½ cup thinly sliced red onions massaged with 1 TBSP fresh lime juice and a pinch of salt
Soak the cashews I the hot water for 30 minutes, until tender. Pulse the cashews and soaking water in a blender along with the rest of the dressing ingredients until smooth. Cover and chill the dressing for at least 10 minutes.
When ready to serve, toast the dressing with the kale and croutons in a large bowl until completely coated. Transfer to serving plates and garnish with the pickled onions, and a sprinkling of paprika.
This recipe was sent in by a member of our Williamsburg CSA, Ann. Its delicious! Recipe slightly adapted from the original Epicurious recipe for Kale Stem Hummus.
Stems from 2 bunches of greens, such as kale or Swiss chard, broken into 5 inch pieces
¼ cup olive oil
¼ cup tahini
1 peeled garlic clove (or 1 tsp garlic powder)
Juice of one lemon
¼ tsp red pepper flakes
1 tsp cumin
Salt and pepper to taste
Bring a large pot of salted water to boil over high heat. Once boiling, add stems and boil until very tender, about 15 minutes. You can test a medium sized piece to be sure, it should be very tender and not stringy. Once tender, drain stems (you can save some of the liquid for later) and put into a blender or food processor with the remaining ingredients. Blend, blend, blend, until smooth. If its not smooth enough, add some of the reserved cooking water, or more lemon juice, and blend again. Adjust to taste. I ended up adding more cumin and red pepper, so mine was a little spicier.
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.
Yield: 4-6 servings
Time: 20 minutes
1 bunch Tuscan kale, trimmed and finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled and cut into thin matchsticks
1 bunch carrots, peeled and cut into thin matchsticks
1 apple, cored and thinly sliced
1/2 small red onion, sliced into little slivers
salt and pepper
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp prepared mustard (Dijon, stoneground, etc)
1/3 cup tahini
juice of 1 orange (a generous 1/4 cup)
honey to taste
1-2 tbsp extra virgin olive oil
salt and pepper
In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.
Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside.
Pour the dressing onto the salad and toss it up. Garnish with parsley.
This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
3/4 cup short-grain brown or white rice, rinsed
1 ½ cups water
1 pinch sea salt
VEGGIES + EGG
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
2 stalks green onion, sliced on an angle
2 cloves garlic, minced
2 Tbsp soy sauce
2 large eggs
2-4 Tbsp Korean Gochujang Sauce
Toasted or raw sesame seeds (optional)
To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside.
While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables.
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
Time: 1 hour 10 minutes
Yield: 6 servings
This recipe can be adapted for any leafy green, and you can add roasted vegetables, protein, and extra cheese as you see fit!
½ pound greens (½ bunch of collards, kale, Swiss chard**), stemmed and washed
Salt to taste
Extra virgin olive oil for the pan
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
½ pound no-boil lasagna noodles
½ pound ricotta
2 garlic cloves, minced
4 ounces freshly grated Parmesan
Blanch the greens in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels. Once cool, coarsely chop. Mix chopped greens, garlic, and egg into the ricotta.
Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.
** If using Swiss Chard, remove the stems and sauté in olive oil over medium heat until tender. Then, mix into ricotta with the leaves!
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.