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Purple Sprouting Broccoli braised with Bacon, Garlic and Chili

April 22, 2012 in Recipes by Persephone

We are having a bumper crop of purple and white sprouting broccoli due to the mild winter. Enjoy this simple and tasty preparation.

Prep time: 5 minutes
Cooking time 10-15 minutes
Serves 2
Ingredients: ¾ lb PSB, ¼ lb smoked bacon, 3 tbs olive oil, 2 cloves of garlic, thinly sliced, 1 dried chili, chopped finely.

  1. Blanch the broccoli for five minutes in plenty of boiling salted water.
  2. While it is cooking fry up the bacon in the olive oil until almost brown. Add the garlic and chili and cook for another 2 minutes.
  3. Add broccoli to the bacon and braise for another five minutes.

Kale Salad

August 17, 2011 in Recipes by Leslie

Thank you to CSA subscriber Christine for sending in this easy recipe. Just in time for the kale in our boxes this week! Sounds yummy.

Chop 1 head of kale into small pieces (stalks removed)

Toss with dressing and let rest in fridge for minimum of 4 hours. Add dried cranberries and chopped, toasted pecans (or other nuts if preferred i.e. pine nuts). Can also add shredded parmesan.

Dressing:
2 tablespoons lemon juice
3 tablespoons oil
1 tablespoon honey
½ teaspoon lemon zest
Salt and pepper to taste

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Green Risotto with Fava Beans

July 21, 2011 in Recipes by Leslie

Fava beans this week! This dish sounds fantastic. I will be trying this soon – Leslie

Recipe from allrecipes.com
Serves 4

Ingredients:
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste

Directions:

Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate ¾ of the favas and puree in a food processor.

In a separate large saucepan bring the broth to a simmer and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1 ½ tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the stock. Once the stock is absorbed, add a little more. Repeat this process, stirring constantly, until the rice is cooked through.

To the cooked rice add the pureed favas, the remaining 1 ½ tablespoons of butter, the rest of the favas, and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

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Kale Chips

June 26, 2011 in Recipes by Leslie

Thanks to 10 year old Bainbridge Island CSA subscriber, Jianna, for contributing this recipe. Also check out her Mom’s recipe for Lentil Kale Sausage Stew.

1 large bunch of kale
3 1/2 tsp olive oil
salt to taste

Preheat oven to 350 degrees. Cut kale leaves off stem into bite size peices and lay out on cookie sheet. Drizzle olive oil on leaves. Salt lightly. Bake in oven until crispy and light brown (7-8 minutes). Salt lightly.

Enjoy your healthy snack!

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Lentil Kale Sausage Stew

June 26, 2011 in Recipes by Leslie

Thanks to Bainbridge Island CSA subscriber, Kassia, for contributing this recipe. (Adapted from the recipe printed on the back of the lentil bag!)

2 carrots, chopped
1 large onion chopped
1 large clove garlic chopped
1 Tbsp olive oil
1 lb chicken or turkey Italian sausage, sliced
1 lb lentils
4 cup vegetable broth
1 tsp sage
1 tsp thyme
1/2 tsp pepper
1/2 tsp salt
1 lb chopped kale (washed)

Saute carrots, onion, garlic in the olive oil on med-hi heat for 10 minutes until onion is soft. Stir in sausage and lentils and cook for another 8-10 minutes. Add broth, sage, thyme and salt & pepper. Cook on low for 30-40 minutes. Stir in kale and cook for 20-30 minutes. Tastes especially good when served with a fresh loaf of bread or freshly baked rolls.

Note from Kassia: My kids LOVE this recipe! I often cook the sausages whole in the stew, then remove them, slice, and stir back into the stew for the final 10 minutes of cooking.

And checkout Kassia’s daughter Jianna’s recipe for Kale Chips.

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Caramelized Leeks

June 8, 2011 in Recipes by Leslie | 1 comment

Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:
2 medium leeks
½ tbsp soft brown sugar
1 tbsp olive oil
Salt and pepper
1 knob of butter
Chopped parsley

Instructions:

  • Trim off the root and top edges of the leeks, leaving the green part intact. Split lengthwise and wash each layer very thoroughly (leeks can be quite gritty if not thoroughly washed.)
  • Heat the olive oil and butter together over gentle heat; when melted and blended add the leeks and toss well. Cook slowly for about ten minutes or until the leeks start to soften.
  • Sprinkle over the sugar and mix once the sugar starts to melt; continue to cook for about 15-20 minutes, adding a small amount of hot water if the mixture starts to stick.
  • The oriental origin of this recipe makers it ideal to serve with egg noodles. The leeks can be served either over a bed of noodles and garnished with the parsley, or the ingredients can be mixed together.

Source: Riverford Organic Vegetables

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