Week 19 of 20101

We got…

Braising Mix, Carmen Peppers, Cauliflower, Onion, Salad Mix, Spinach, Tomatoes (Beefsteak and Roma), Cilantro and Parsley

My plans…

Braising Mix, Spinach, and Onion
I made a yummy Indian Creamed Greens based on this recipe.
http://www.cookingchanneltv.com/recipes/paneer-with-spinach-recipe/index.html

Cauliflower, Tomatoes, and Parsley
http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-in-Tomato-Cups-103518

Parsley
I’m thinking of making a pesto to store in the freezer. Here is a pretty basic recipe.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898568

Chicken Cutlets with Spicy White Beans and Kale

This is one of my favorite recipes to pull out when we get Kale in our CSA.

Thursday Menu - Chicken with Spicy White Beans and Kale, Garlicky Pilaf, Salad
Farm Share Produce – Red Russian Kale, Garlic, Head Lettuce, Plum Tomato

Chicken Cutlets with Spicy White Beans and Kale
I’m pretty sure this is from Cuisine at Home

4 Chicken Cutlets
2 T all-purpose flour, plus 2 t all-purpose flour
4 T olive oil, divided
1 small onion, diced
1 t rosemary leaves
¾ cup chicken broth
1 15oz. can cannellini beans, drained and rinsed
1 bunch kale, roughly sliced
1 t chili garlic sauce
1 T chopped fresh parsley leaves

Stir together the 2 T flour with salt and pepper in a shallow container. Dredge chicken in flour mixture. Heat 2 T of the olive oil in a skillet. Sauté chicken in skillet, about 2-3 minutes per side, until brown on both sides. Transfer chicken to a plate and cover with foil or a metal bowl to keep warm.

In the same skillet sauté the onion in the remaining 2 T of olive oil over medium heat, 3-5 minutes until translucent. Stir in the 2 t of flour and rosemary, stir constantly. Deglaze the pan with the broth, bringing the mixture to a boil. Cook until slightly thickened. Stir in the beans, kale, and chili garlic sauce. Cook until kale wilts, 1-2 minutes. Remove from the heat and stir in parsley.

Serve chicken cutlets with the beans and kale sauce.

Garlickly Pilaf
A method I learned from a good friend

Heat 2 T olive oil in a medium saucepan. Add slices of garlic, 1-2 cloves, and salt and pepper. When the garlic begins to brown add ½ cup of rice. When rice begins to brown add ½ cup of orzo. Stir mixture to coat with oil. Add 2 cups of chicken broth. Bring to a boil and then reduce heat to a simmer, cover, and cook 10-15 minutes until rice and orzo are done.

Week 18 of 2010

We got…

Braising Mix, Broccoli, Garlic, Head Lettuce, Spinach, Sweet Potatoes, Beefsteak Tomatoes, Plum Tomatoes, Winter Squash, Cilantro
Fruit – Cortland Apples

My plans…

Braising Mix
This recipe for braised Kashmiri greens is my favorite thing to do with braising mix.
http://purplecook.blogspot.com/2010/06/braised-kashmiri-greens.html\

Broccoli
Already gone at dinner last night. The kids gobble up this sauté broccoli.
http://purplecook.blogspot.com/2010/10/sauteed-broccoli.html

Garlic
No specific plans, but I love having garlic from the farm on hand. YEAH!

Spinach
I might try this Spinach with Sesame and Garlic
http://simplyrecipes.com/recipes/spinach_with_sesame_and_garlic/
or maybe this Paneer with Spinach
http://blog.cookingchanneltv.com/2010/09/22/fall-fest-paneer-with-spinach/

Sweet Potatoes
I’ve been waiting for Sweet Potatoes so I could make this Sweet Potato Chipotle Gratin. I’ve made it before and it’s lovely. Be prepared to spend some calories!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000659277

Tomatoes
I’m going to make one more tomato tart before they are gone for the season. And probably just cut up the rest and eat them with a touch of salt.
http://purplecook.blogspot.com/2010/09/tomato-tart.html

Sautéed Broccoli

Tuesday Menu – Roasted Salmon with Lentils, Sautéed Broccoli, Carrots with Thyme
Farm Share Produce – Cilantro, Broccoli, Carrots
Other Local Produce – Thyme

Sautéed Broccoli

1-2 heads of broccoli, florets cut
(stalks can be included just slice thin)
3-4 T of water
2 T olive oil
Salt to taste
1 T sesame oil

Add broccoli, water and olive oil to a skillet. Season with salt to taste. Cover to steam the broccoli for 7-10 minutes. Remove the cover and allow most of the moisture to cook off. After about 3 minutes add the sesame oil and cook until the broccoli just begins to caramelize.

Carrots with Thyme
http://www.marthastewart.com/recipe/carrots-with-thyme

Roasted Winter Squash and Fennel

Roasting veggies is such a delicious way to eat them and I tend to forget about this simple method. Last week when my husband did not enjoy the squash and pasta dish he said, “Couldn’t you just roast the squash?” Yeah, I tend to want to make dishes with my CSA treasurers and forget to enjoy their simplicity.

Meatless Monday Menu – Black Bean Tortilla Pie, Roasted Fennel and Winter Squash
Farm Share Produce – Corn from the Freezer, Cilantro, Fennel, and Winter Squash

Roasting
I halved the winter squash, seeded it, and drizzled some olive oil and salt on the halves. The fennel I cut into quarters, and drizzled with olive oil and salt. I put them in at 425 degree oven for about 35 minutes. I started checking them after 25, and then checked them at 7-10 minute intervals. I served the squash with butter, salt, and pepper. The fennel we just ate as it came out of the oven.

I’ve got to remember to roast the veggies, and fall veggies are perfect for roasting.

Chicken in Tomatoes

Sunday Menu – Chicken in Tomatoes, Salad, Garlic Bread
Farm Share Produce – Tomatoes, Broccoli Rabe, Parsley, Salad Mix

My experiment with this recipe, Chicken in Tomatoes, was not a success.
http://www.marthastewart.com/recipe/chicken-in-tomatoes

If anyone tries the original, and it looks so good, and enjoys it
please let me know in the comments. I will do the same.

I added broccoli rabe to the sauce, coarsely chopped, and replaced the oregano with parsley. The flavor of the dish was flat. Maybe I needed to season at each step. It was also very watery, I bet there was too much water in the broccoli rabe. Oh well, dinner was a bust last night.

Arugula Mustard Salad

I brought this salad to my dear friend as a gift for her 40th birthday. The mustard and vinegar add just enough flavor to contrast the Arugula’s bitterness nicely, making for a very nice salad.

Arugula Mustard Salad
Based on http://www.foodnetwork.com/recipes/food-network-kitchens/arugula-mustard-salad-recipe/index.html

2 t whole-grain mustard
2 t white wine vinegar
Salt and pepper to taste
3 T extra-virgin olive oil
Large bunch of arugula
1/3 cup toasted pine nuts

Whisk together mustard, vinegar, salt and pepper. Slowly drizzle in extra-virgin olive oil. Toss dressing with torn Arugula and pine nuts.