Pasta with Kale, Caramelized Onions, and Sweet Potatoes

This recipe originally included parsnips. Our CSA guesstimate for this week thought we might get parsnips, but they weren’t there. I had this on the menu, and as often happens with a CSA, I had to rethink because we didn’t get a guesstimated vegetable. That’s part of the fun. I originally thought I would substitute in carrots, but after consulting “The Flavor Bible” I discovered carrots were not on the list of what goes well with kale, but sweet potatoes were. I had a whole bunch of sweet potatoes that were about the size of my finger, they worked perfectly as I cut them up to mimic the size of the penne pasta. Oh, and…it was yummy, I’m looking forward to the leftovers at lunch today.

Thursday Menu – Pasta with Kale, Caramelized Onions, and Sweet Potatoes, Salad
Farm Share Produce – Kale, Onions, Garlic, Sweet Potatoes, Tomatoes

Pasta with Kale, Caramelized Onions, and Sweet Potatoes
Adapted from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012801

2 T olive oil, dived
1 pound sweet potatoes, peeled and cut diagonally about the size of penne pasta
2 t butter
1 medium onion, sliced
1 T fresh thyme, or 3-4 sprigs
3 garlic cloves, chopped
1 cup chicken or vegetable stock
1 bunch kale, stems removed and roughly chopped
8 oz. penne pasta
½ cup Parmesan cheese
Salt and pepper

Heat 1 T of olive in oil and 2-3 T of water in a large skillet over medium heat. Add sweet potatoes, cover and cook 10-12 minutes. Set aside.

Cook pasta according to package directions. Drain and reserve ¾ cup of cooking liquid.

In skillet heat the remaining 1 T of oil and butter over medium-low heat. Add onion and caramelize. Stirring occasionally, until golden brown and starting to crisp. Stir in thyme and garlic, cook 2 minutes. Add broth and kale, cook 5 minutes covered. Then 4 minutes uncovered, or until kale is very tender. Stir occasionally.

Add pasta and reserved sweet potatoes to the kale mixture. Remove thyme sprig, if used. Stir in ¼ cup of parmesan cheese and salt and pepper to taste. Mix in reserved pasta water until satisfied with the consistency. Make sure the dish is heated through and serve with the remaining cheese.

Brussels Sprouts and Red Cabbage

This dish is just beautiful, look at that purple!!! It’s also yummy. We a weirdo day yesterday and I wound up having this dish at lunch and warmed it up for my husband at dinnertime as I was headed out the door. At lunch I followed the recipe as closely as I ever do, but to warm it up I put on a tray into a cold oven and removed it when the oven had warmed up to 425 degrees. This provided just a bit of caramelization and really added to this dish.

Wednesday Menu – Honey Lemon Chicken, Brussels Sprouts and Red Cabbage, Dinner Rolls
Farm Share Produce – Brussels Sprouts, Red Cabbage

Brussels Sprouts and Red Cabbage
http://www.foodnetwork.com/recipes/danny-boome/sauteed-brussels-sprouts-and-red-cabbage-recipe/index.html

Week 23 of 2010

We got….

Beets, Brussels Sprouts, Cabbage, Carrots, Onion, Potatoes, Sweet Potatoes, Tomatoes, Tuscan Kale
Fruit – Apples

My plans…

Beets and Potatoes
My husband loves a poached egg and this hash of beets and potatoes looks good. I’d like to give it a try.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012800

Brussels Sprouts
I’ve seen a couple of Brussels Sprouts Gratins show up in different places, here is one I’d like to try.
http://www.eatingfromthegroundup.com/2010/11/brussels-sprouts-gratin.html

Cabbage
In Everyday Food v70 there is a Spicy Asian Dressing with a Cabbage Salad. I’d like to give that a try.

Carrots
I saw a method of cooking Carrots in parchment pockets. I always like a new method of cooking carrots.

Sweet Potatoes
I love Chipotle with Sweet Potatoes, so this spoon bread has me interested.
http://blog.cookingchanneltv.com/2010/11/15/matts-chipotle-sweet-potato-spoon-bread/

Tuscan Kale and Onions
This pasta dish with Kale, Caramelized Onions, and Parsnips caught my eye. We didn’t get parsnips but “The Flavor Bible” tells me sweet potatoes go well with Kale. I might use them to replace parsnips in this recipe. We’ll see.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012801

Potato Egg Sandwich and Lime Cilantro Sweet Potatoes

Both of these dishes were winners. The sandwiches will show up again on a Meatless Monday. They would be great almost the whole CSA season, they have peppers, onions, and arugula or salad mix. The sweet potato recipe has been on my mind for a couple of weeks now. I love it - it had sweetness from the potato, a kick from the cayenne, saltiness, and the lime provided brightness – a really good dish.

Meatless Monday Menu – Potato Egg Sandwich, Lime Cilantro Sweet Potatoes
Farm Share Produce – Potato, Sweet Potatoes, Cilantro

Potato Egg Sandwich
http://www.foodnetwork.com/recipes/food-network-kitchens/egg-and-potato-sandwiches-recipe/index.html

Lime Cilantro Sweet Potatoes
http://www.epicurious.com/tools/searchresults?search=sweet+potato+lime

Carrot Rice and Baked Sweet Potato Fries

Sunday Menu – Asian Turkey Meatballs, Carrot Rice, Baked Sweet Potato Fries
Farm Share Produce – Carrots, Sweet Potatoes

The Asian Turkey Meatballs with Carrot Rice recipe is in Everyday Food Issue 77. I highly recommend the whole meal.

Carrot Rice
From Everyday Food Issue 77

1 ½ cups water
Coarse salt
1 cup long-grain white rice
1 Carrot, shredded with the smallest shred on box grater so it mimics the size of the rice
1 T scallion greens

Add water and salt to a medium saucepan and bring to a boil. Add rice, stir, and return to boil. Cover, reduce heat to simmer and cook about 15 minutes, until rice is tender. Remove from heat and add Carrot to the top of the rice. Let stand covered 5 minutes, then fluff with fork to stir in the Carrot. Garnish with scallion greens.

Baked Sweet Potato Fries
http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/

I love that the recipe gives a variety of spices that can be used to season the fries. I chose Chinese Five Spice because of the Asian flair to the rest of the menu. I like the suggestion to put the fries on a wire cooling rack in the pan to circulate the air. I also liked the suggestion of heating the pan in an oven up to 500 degrees. I got distracted and meant to return the heat to 450 degrees to bake the fries. They were a little crispy (burnt).

Dahl with Kale

Meatless Monday Menu – Dahl with Kale, Brown Basmati Rice
Farm Share Produce – Kale, Onion

Since this is the third time I’m sharing this recipe, it’s obviously a winner in our house and a great way to use greens. I’ve used spinach, chard, collards, and now kale in this dahl – works great every time.

Dahl with Greens
http://purplecook.blogspot.com/2010/03/indian-dahl-with-spinach.html

NOTE: Kale is a bit heartier than greens like spinach or chard. I boiled it for 6 minutes, strained it and then added it to the dahl.

Baked Fennel with Parmesan and Thyme

These were an easy side dish. Make sure to get a bite with the crispy parmesan on top!

Sunday Menu – Salmon, Pasta with Lemon Cream Sauce, Baked Fennel with Parmesan and Thyme
Farm Share Produce – Fennel

Baked Fennel with Parmesan and Thyme
http://www.marthastewart.com/recipe/baked-fennel-with-parmesan-and-thyme