2018 Summer CSA Recipes Week 2

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1 2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup Greek yogurt sour cream and/or mayonnaise INSTRUCTIONS Wash the garlic scapes and cut off the ends so you are left with just the tender fragrant spiraly part. Chop them into small pieces. Add everything to the food processor except Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency. Put the pesto into a small bowl and add the Greek yogurt. Take half of the pesto yogurt mixture and put it back in the food processor. Puree until almost smooth. Add back in to the small bowl. Finally, mix in 3 tablespoons sour cream and mayonnaise. (This is totally up to you you can add as much or as little sour cream/mayonnaise as you want to get your dip to just the right level of creaminess! I added more depending on what I was using it for and how creamy/garlicky I wanted it to be.) Garlic Scape Carbonara 1/2 lb campanella pasta, or shape of your choosing 4 slices bacon (about 3 1/4 ounces), chopped 1/4 cup garlic scapes, cut into 1/4 inch coins 2 large eggs 1/4 tsp kosher salt 1/4 tsp red pepper flakes 1/2 cup freshly grated Romano cheese Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don t add it all at once or it won t mix through out the pasta as well (since it will clump). Grilled Scapes Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes. Garlic Scape Pesto Recipe 1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese

2 1 2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste 1/4 pound roughly chopped scapes 1/2 cup olive oil salt to taste Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by overblending. Taste and then adjust juice and salt to taste. Store in the refrigerator to use within two or three days; freeze for longer storage. Grilled Bok Choy 1 (2 pound) head of bok choy 1/4 cup melted butter 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/8 teaspoon ground black pepper 1 teaspoon seasoned salt 1 teaspoon ground black pepper 1. Preheat an outdoor grill for mediumhigh heat, and lightly oil the grate. 2. In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks. 3. Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve. Lion s Head Meatballs Ingredients: 1 pound bok choy 1 2 green onions (spring onions, scallions), minced 1 teaspoon minced ginger 1 large egg 1 pound The Farm s ground pork 3/4 teaspoon salt 1 teaspoon granulated sugar 2 1/2 teaspoons pale dry sherry 3 tablespoons light soy sauce, divided 1/2 teaspoon Asian sesame oil Black or white pepper, to taste, optional 2-3 tablespoons cornstarch or flour 2 tablespoons vegetable oil 1 1/2 cups chicken broth Preparation: 1. Wash and drain the bok choy. Cut crosswise into 3 inch strips. Mince the ginger and green onion. 2. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. 3. Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round. 4. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). 5. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling. 6. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of

3 the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs. Stir Fried Bok Choy Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 3 cups chopped fresh bok choy 2 tablespoons reduced-sodium soy sauce Salt and ground black pepper Directions Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. Fresh Broccoli Salad 2 heads fresh broccoli 1 red onion 1/2 pound The Farm s bacon 3/4 cup raisins 3/4 cup sliced almonds 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar 1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. 2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. 3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. Roasted Garlic Lemon Broccoli 2 heads broccoli, separated into florets 2 teaspoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1/2 teaspoon lemon juice 1. Preheat the oven to 400 degrees F (200 degrees C). 2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. 3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish. Sausage Broccoli Cavatelli 1 pound The Farm s hot or sweet Italian sausage 1/2 cup olive oil 4 cloves garlic, minced 1 (16 ounce) package cavatelli pasta 1 head broccoli cut into florets 1/2 teaspoon crushed red pepper flakes 1/4 cup grated Parmesan cheese 1. In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve. 2. In the same skillet, cook garlic in olive oil until golden. 3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.

4 4. In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes. Steamed Radishes 1 bunch radishes ½ cup water 1/4 cup butter 1. Trim the ends off of the radishes and slice 2. Steam the radishes on stovetop for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately. Radish Dip 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 1 cup finely chopped radishes 1/2 cup finely chopped onion 2 teaspoons dried parsley flakes 1/2 teaspoon seasoned salt 1 small head red cabbage, optional Assorted fresh vegetables or crackers DIRECTIONS In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least 1 hour. To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups. Asian Lettuce Wraps 16 Large leaf lettuce leaves 1 pound lean ground beef 1 tablespoon cooking oil 1 large onion, chopped 1/4 cup hoisin sauce 2 cloves fresh garlic, minced 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 teaspoons minced pickled ginger 1 dash Asian chile pepper sauce, or to taste (optional) 1 (8 ounce) can water chestnuts, drained and finely chopped 1 bunch green onions, chopped 2 teaspoons Asian (dark) sesame oil 1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. 2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes. 3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center. Sauteed Swiss Chard with Bacon olive oil, enough to lightly coat pan 1 cup The Farm s bacon, diced 2 garlic cloves, smashed 1 pinch crushed red pepper flakes 1 bunch swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths 1 2 cup chicken or 1 2 cup vegetable stock kosher salt, to taste Directions Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.

5 Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve. Swiss Chard with Toasted Breadcrumbs INGREDIENTS 2 1/2 tablespoons butter 1/2 cup fresh breadcrumbs Coarse salt and ground pepper 2 pounds Swiss chard DIRECTIONS In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel. Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens. In pan, melt 2 tablespoons butter over mediumhigh. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs. Swiss Chard and Pasta 1/3 pound whole-wheat spaghetti 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 bunch Swiss chard, chopped 1 teaspoon capers salt and pepper to taste 1 teaspoon lemon juice, or to taste (optional) 1/4 cup grated Parmesan cheese, or to taste 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. 2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan. 3. Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve. Sautéed Swiss Chard with Parmesan 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately 1/2 cup dry white wine 1 tablespoon fresh lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese salt to taste (optional) 1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.