Since this recipe cooks the noodles with the stock for the sauce, it is extra important to stir while cooking the pasta! If you have already made a batch of pesto, use it in place of the gremolata, which is just a cheese-less pesto!
2 3/4 cups vegetable stock
12 ounces medium pasta shells
2 medium zucchini (about 14 ounces total), trimmed and cut into 1/2-inch cubes
4 ounces softened cream cheese
1 large garlic clove, finely chopped
For the gremolata:
1/3 packed cup thinly sliced basil
Kosher salt and black pepper
3 tablespoons chopped roasted salted almonds
3 tablespoons chopped Italian parsley
In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, cream cheese, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
Divide pasta among shallow bowls. Top with gremolata and serve immediately.
3 medium summer squash or zucchini, cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup roasted nuts (I love pecans, but almonds would be yummy too!)
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided (any herb would do the trick, like basil or dill or cilantro!)
1 small garlic clove, finely grated
2 Tbsp. Apple cider vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ cup feta cheese
Flaky sea salt
Preheat oven to 450. Toss squash with olive oil, salt and pepper. Roast on bottom rack for about 10 minutes, flipping halfway through. Squash should be golden brown in spots and tender. Set aside and let cool while making dressing.
Crush 3 mint (or other herb) sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and nuts over squash. Drizzle generously with oil and sprinkle with sea salt.
4-5 small cucumbers, peeled if desired
1 large spring onion
3-4 dill sprigs
1/3 cup sour cream (regular or vegan)
Slice cucumbers and spring onions (green and white parts!), then finely chop dill.
Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed.
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.
This recipe can be used to quick pickle any vegetable! Save it for those weeks of cucumbers, squash, and peppers this summer. You can add spices and other vegetables (such as carrots) as you see fit!
1 bunch radishes, tops removed and thinly sliced or julienned
¾ cup apple cider vinegar (I also love to use rice vinegar)
¾ cup water
3 TBSP honey or sugar
2 tsp salt
Optional add-ins: ½ tsp hot pepper flakes, 1 TBSP fresh ginger, crushed garlic clove
Pack the radishes (and any other vegetables) tightly into a pint sized mason jar. Add sugar and any spices, then fill jar with vinegar and water. Shake well! Put in the fridge for at least 24 hours before eating, stays good for about two months.
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.
After four years of hearing of this wonderful soup from Douglas, we have obtained the recipe! Please enjoy this delicious soup on the dreary days coming up this week. I’ve separated out the list of ingredients, but left the recipe exactly how I received it for authenticity!
1 large onion, or three spring onions, diced
1 TBSP butter
1 lb potatoes, peeled and sliced
2 quarts (8 cups) water (you could trade in a broth or stock here)
1 TBSP salt
2 bunches of radish leaves
4-6 TBSP heavy cream or 2-3 TBSP butter
Fresh parsley or chives for serving
Dice a large onion and sauté in 1 tablespoon of butter.
Add 1 pound of peeled sliced potatoes,2 quarts of water and 1 tablespoon of salt.
Simmer for 40 to 50 minutes until potatoes are tender.
Mash the vegetables with a fork or pass the soup through a food mill.
Reheat to a simmer and add 2 bunches of radish leaves.
Simmer for 10 to 15 minutes.
Off heat and just before serving, stir in 4 to 6 tablespoons of heavy cream OR 2 to 3 tablespoons of butter. Pour soup into bowls and decorate with 2 to 3 tablespoons of minced parsley OR chives.
The simplest way to enjoy radishes is on a slice of soft bread, with butter and salt. This recipe takes it a bit further, making radishes into a zippy sandwich that can be enjoyed as a meal or cut into smaller pieces for a cocktail or tea sandwich.
1 baguette (or dark pumpernickel)
8 tablespoons unsalted butter, room temperature
2 teaspoons flaky sea salt
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs
Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
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.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.