Summer CSA 2024 Recipes

Easy Eggs with Za’atar and Lemon Dressing

Ingredients:

8 eggs (two per person)

1 ½ Tbsp. lemon juice

3 Tbsp olive oil

1 Tbsp za’atar

Salt and black pepper

2 green onions, finely sliced.

Chile flakes to taste

Bring a medium saucepan of water to a boil. Once boiling, lower in your eggs one at a time. Boil for 8-10 minutes. Add in the chopped green onions in the last 30 seconds of boiling. Drain in a colander. Rinse under cold water. Let eggs cool briefly before peeling.

While eggs cook, whisk together lemon juice, olive oil, and za’atar in a small bowl for serving.

Peel and halve the eggs (either by cutting or simply by tearing them in half). Serve yolk side up. Top with green onions. Sprinkle them with salt, pepper, and za’atar dressing.

Mixed Up Tacos

by Michelle M. Sharp of Meet the Minnesota Makers

1 lb. ground beef

1 bunch chard or kale, stems removed and chopped (I used Red Russian kale)

2 15-oz cans black or red kidney beans—drained and rinsed

10 oz bag of frozen corn (pull early so it thaws)

1 can black olives, drained and cut in half

1 Tbsp. Taco or Fajita seasoning

1/2 c. raisins

2 green onions, chopped

Tortillas, Mixed Greens or Taco Shells

Toppings:

Lettuce

Chopped Tomatoes

Sliced Radishes

Shredded Cheese

Smoky Salsa

Hot Sauce

Avocado

Place ground beef in a large skillet. Cover and cook until meat has browned. Drain fat from the pan.

Add in chopped greens. Cook for five minutes stirring occasionally.

Add beans, corn, olives, and taco seasoning. Cook, stirring frequently, until corn has cooked through. Stir in raisins and green onions.

While the filling is cooking, warm tortillas in a separate pan. Lightly toast on both sides.

Load tacos with toppings!

Kohlrabi and Cabbage Stir Fry with Pork

by Michelle M. Sharp of Meet the Minnesota Makers

2 Tbsp. vegetable oil

1 pork tenderloin (about 1 lb), sliced into bite sized pieces

1 tsp. powdered ginger

1 tsp. garlic salt

½ cup chopped kohlrabi per person (I used 2)

½ savoy cabbage (slice long way and then cut into bite sized pieces)

2 green onions, chopped (both white and green portions)

3 Tbsp. soy sauce or teriyaki sauce

1 ½ Tbsp. fresh lemon or lime juice

Sliced radishes for garnish

Cooked noodles or rice for serving

Put the oil in a deep skillet (you’ll need the space for the cabbage before it cooks down). Heat pan at medium-high heat for one minute. Add pork. Cook until it starts to brown. Add ginger and garlic salt. Stir until fragrant.

Add kohlrabi, cabbage and onions. Cook until the vegetables soften to your preference. (I cook it a bit longer because my kids don’t enjoy cabbage when it’s crunchy).

Turn off the heat. Stir in soy sauce and lemon juice. Add salt and pepper to taste.

Serve with cooked noodles or rice. Top with thinly sliced radishes for added crunch and a fun pop of color.

Have fresh garlic, garlic scapes or ginger root? Swap those in for the dried spices. Using dried spices helps cut the prep time without sacrificing too much flavor. When you have scapes to enjoy from your CSA, have fun putting them to work.

Spiced Lamb Meatball and Escarole Soup

1 ¼ pounds of ground lamb

3 large garlic cloves, minced (I used the entire bunch of scapes)

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons dried oregano

2 teaspoons ground turmeric

½ teaspoon paprika

2 ¾ teaspoons kosher salt

1 ¼ teaspoons ground black pepper

2 tablespoons extra-virgin olive oil

2 large onions (I used the entire bunch of field onions)

¼ cup tomato paste

8 cups broth (I used homemade bone broth It could be a meat based broth or a veggie broth)

1 large head of escarole, torn into 2-inch pieces (I used two heads, and it was perfect)

15.5 ounce can of cannellini beans, drained and rinsed (I used chickpeas)

Lemon wedge for serving if desired

1. Make the meatballs: in a large bowl mix the lamb, garlic, coriander, cumin, oregano, turmeric, paprika, 1 teaspoon salt and 1 teaspoon pepper. Pinch off 1 ounce of lamb mixture and gently roll into a ball with your hands. Place it on a plate and repeat with the remaining lamb mixture.

2. In a large pot, heat the oil over medium-high heat. Add the meatballs and cook until golden brown and crispy on all sides, 7-9 minutes. Transfer to a plate.

3. Make the soup: Add the onions, ½ teaspoon salt and ¼ teaspoon pepper into the fat left from the lamb meatballs. Cook over medium-high heat, stirring often until the onions are golden and everything is softened. Add the tomato paste and cook, stirring continuously for about 1 minute. Continue cooking until the raw tomato flavor (scent) has lightened. Add the broth and a bit more salt (optional) and bring to a boil.

4. Add the escarole (beet greens/collards/Swiss chard could be a substitute), beans, and meatballs, return to a low simmer. Cook until the escarole has wilted, and the meatballs have cooked through.

5. Ladle into bowls and serve with a lemon wedge if desired.

My love affair with lamb started way back in my childhood, sparked by my desire to be just like my dad. (I hope everyone had a dad like mine!) His favorite holiday dish was a leg of lamb, and I eagerly followed in his culinary footsteps. It wasn't just about the lamb, though; it was about his passion for cooking. His curiosity and enthusiasm taught me to explore spices, textures, and regional cuisines fearlessly.

So, when Jack introduced me to escarole, saying it was a beloved staple in many Italian dishes, I knew I had to try it. Off to the trusty Google machine I went! Instead of finding a traditional Italian dish, I stumbled upon a delightful lamb soup recipe. I made it the other day and instantly fell in love. The spices were subtle and warming, the escarole was tender yet still had a slight crunch, and the broth had just a hint of tomato—perfect for someone like me who isn't a fan of tomato-heavy broths.

If you're even a little curious about using escarole, I highly recommend giving this recipe a try. Sit down, eat slowly, and savor your TODAY!

Happy cooking!

Kale Salad Mix

2 heads Green kale, stemmed, chopped, and massaged
1 head of fennel, thinly sliced (I used two small ones)
2 red peppers, diced (I used the pepper that was in my fridge)
1 (15 oz.) can chickpeas, drained and rinsed
4 green onions, thinly sliced (I used two of the bunch onions)
1 cucumber, diced
3/4 cup toasted walnuts, chopped (any nut/crunch will do)
1/2 tsp Kosher salt

Lemon Tahini Dressing

2 cloves garlic, minced
1/4 tsp Kosher salt
1/3 cup tahini (I used skyr 1:1 and added two tablespoons of sesame oil for that tahini essence)
1 tbsp dijon mustard (I used course ground mustard)
1/2 cup lemon juice
2 tsp honey
1/2 cup extra virgin olive oil

Directions

clean and stem the kale; massage it with a teaspoon of salt, set aside
while the Kale is setting, mix the dressing together. It's super easy to pour all ingredients into a jar with a lid and shake until mixed well.
while the flavors of the dressing are blending and compounding into goodness, grab your preferred nut/crunch and toast either in the oven at 350 with a little pepper, salt, and oil until fragrant and golden in color; OR sauté using a little pepper, salt, and butter until the nut is fragrant and golden in color.
chop the rest of the veggies into the perfect size for your salad mixture

Once your veggies are chopped, your crunch is toasted, and your dressing is blended, it’s time to celebrate! Grab a fork, a bowl, a chair, and your favorite beverage. Sit back, relax, and enjoy every delicious bite!

Ingredients for Week #6 recipe Mediterranean Salad

Baba Ganouj

[I love Ganouj this time of year! So I make a big batch… it keeps for days in the fridge. If you

don’t- or if you’ve never tried the stuff and want to hedge your bets- a “normal sized” recipe

would be 2 eggplants and half the other ingredients]

4 mid sized Asian eggplant

1/3+ cup tahini

1/3 cup fresh lemon juice (more to taste?)

2 cloves garlic

Salt and pepper

Roast the eggplants as shown. Grill is best, but direct heat on gas stove is ok too (requires more

rotating than closed lid grill). When completely cooked to a near mush, remove from grill, put

on a cutting board, slice the charred skin lengthwise, and lay fruits open to cool for 10 minutes.

When cool enough to handle, scrape all meats out of eggplants, directly into the food processor.

A few flakes of charred skin in the processor is no harm at all (adds that smoky flavor!!).

Combine all other ingredients in the food processor, and puree until smooth. Chill to desired

eating temp, and serve with sliced cucumber or tomatoes, kohlrabi or turnip or whatever you

have on hand.

Cucumber Salad

3 cucumbers

2-3 Tbsp chopped parsley

3-4 oz cubed feta cheese (more to taste?)

Olive oil

Balsamic vinegar

1 big clove garlic

Salt and pepper

Peel and cube cucumber into ~3/4” chunks. Pre-mix oil and vinegar, pressed garlic and salt and

pepper in a cup. Mix everything together with a spoon, and chill.

Tabouli Salad

1 cup bulgur wheat

1 packed cup chopped parsley (curly or flat leaf will do)

1 packed cup chopped mint (I picked from household garden, tried to de-stem a bit).

2 cloves fresh Bad Dog garlic

~1.2 cup+/- fresh lemon juice, to taste

Salt and pepper to taste

Put dry bulgur in a bowl and cover with lots of fully boiling water. Fluff with a fork to spread

water through grain. Let stand ~10 minutes to absorb, then drain in a fine mesh colander. When

substantially dry, return to bowl and refrigerate until cool (2 hours is ideal, if you want really

refreshing fresh tabouli). Incorporate all other ingredients- including pressed garlic, salt and pepper pre mixed with lemon

juice in a cup- with cooled bulgur, and toss thoroughly. Add more salt and pepper to taste.

Serve with fresh chopped tomato.

Soba Noodle Salad

By Michelle M Sharp of Meet the Minnesota Makers

1 8-ounce package soba noodles

1 8-ounce package firm tofu, cubed

2 cups green beans

1 onion with greens

1 whole cucumber, sliced and cut into semicircles

Sliced radishes or Hakurei turnips

Dressing:

1 tsp. sesame oil

4 Tbsp. soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. lime juice

Cook soba noodles according to package direction. Add the beans and onion bulb boiling water during the last three minutes of cooking. Add the onion greens just before draining the water.

Drain into a colander. Rinse with cold water.

In a large bowl combine sesame oil, soy sauce, vinegar, and lime juice. Add tofu. Add noodles with veggies. Toss to combine. Chill for an hour.

Add cucumber and radish slices just before serving.

Try a toasted sesame oil for the dressing for a deeper flavor.

Zucchini Slaw with Buckwheat and Feta

¼ cup buckwheat groats

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

¼ cup finely chopped red onions

¼ cup chopped parsley

1 teaspoon dried oregano

½ teaspoon salt

1/8 teaspoon ground black pepper

2 medium green or yellow zucchini (about 3 ½ cups shredded)

1/3 cup crumbled feta

In a dry cast iron skillet on low heat, toast the buckwheat groats for 4 to 5 minutes, stirring frequently and taking care not to scorch them. Set aside to cool.

In a salad bowl, whisk together the lemon juice, olive oil, onions, parsley, oregano, salt, and pepper. Shred the zucchini using the large holes of the grater and add it to the bowl. Toss well. Just before serving, stir in the cooled, toasted buckwheat groats and top with the crumbled feta.

Variations:

You can substitute mint for the parsley, chives or scallions for the red onions, shaved Parmesan or farmers cheese for the feta, toasted almonds for the buckwheat. Options are endless…

SAVOR YOUR TODAY!!

Eggplant Adobo

Ingredients

5 medium size Chinese eggplants, ends trimmed
½ cup vegetable oil or more as needed
⅓ cup vinegar
¼ cup soy sauce
¼ tsp freshly ground pepper
5 cloves garlic, chopped
1 tsp sugar

Instructions

Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, in batches until brown on both side, adding more oil as needed. Drain on paper towels. Set aside.
Pour off excess oil from pan. Add vinegar, soy sauce, ground pepper, garlic and sugar to the pan; bring to a boil. Add fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Gently stir to coat eggplants with the sauce. Turn off the heat and leave the covered pan on the stove for couple more minutes (the eggplants will continue cooking). Then transfer to a serving plate.
Serve with steamed rice and enjoy!

Additions/Variations:

I caramelized one red onion (with avocado oil) before making the Adobo sauce.
I also use sushi rice to ensure a hearty and comfort filled meal.

Savor your TODAY!!

Mexican Street Corn Salsa

Ingredients:

avocado oil spray, or extra light olive spray
2 cups of prepared sweetcorn (charred on a cast iron or on a grill adds a nice depth of flavor)
2 tablespoons mayonnaise
1/2 lime, juiced or about 2 tablespoons
2 tablespoons minced cilantro
1/2 teaspoon ancho chili powder
1 pinch kosher salt, or to taste
2 tablespoons crumbled cotija, queso freso or feta cheese

Mix together and enjoy!

Antonio's Salsa Verde

16 tomatillos

Serrano Chiles to your heat preference *

Cooking Oil

1 large clove of garlic

½ tbsp Knorr Suiza Chicken Bouillon *

¼ bunch cilantro

Salt to taste

1) Remove the wrapper leaf from the outside of your tomatillos. Place tomatillos and serrano chiles in a skillet with a little oil. Cook with the lid on until they are well cooked- soft and starting to blacken.

2) Pour the tomatillos and chiles into a blender or food processor with the garlic, cilantro, chicken bouillon, and salt to taste. Blend until smooth and adjust salt as needed.

Notes:

Antonio used about 18 small serrano chiles for a fairly spicy salsa, as you see pictured. The Featherstone serranoes are quite a bit bigger and he suggests you start with only two if you’re cautious about heat or 8-10 if you like it spicy!
You can also use jalapenos in place of serranoes. Featherstone peppers tend to be very SPICY! -Antonio says he would use 10 but you may want to start with 1 or 2!
Knorr Suiza is a brand of bouillon commonly used in Mexico. You may have to adjust the amount used if you have a different brand on hand.

Spice Up Your Day with Fresh Jalapeño Cornbread!

Experience a delightful twist on a classic favorite with our fresh jalapeño cornbread! Made with organic jalapeños, this recipe brings just the right amount of heat to a moist, golden cornbread. Perfectly balanced with a touch of sweetness, each bite offers a flavorful burst of fresh jalapeño goodness. Whether served as a side or enjoyed on its own, this cornbread is sure to add a delicious kick to your meal or sweet treat.

Ingredients

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
4 small jalapeno peppers, diced

Cooking Directions

Preheat oven to 400 degrees
Lightly spray a baking pan
In a large bowl combine the flour, cornmeal, sugar, salt and baking powder and mix
In a separate bowl combine egg, milk and olive oil and beat
Combine both bowls and mix well
Add jalapeno peppers and mix well
Pour into baking dish
Bake 20-30 minutes (depending on how thick your pour) or until cornbread is done in the middle

One-Pot Fresh Tomato Pasta

Tomatoes out of season? Use canned or frozen to get that fresh-from-the vine taste. This truly is a one-pot recipe and a fairly quick meal. Dress it up with sauteed veggies or serve with a side of meatballs.

Ingredients:

16 ounces pasta, if using spaghetti or fettuccine, break the noodles in half

Olive oil, three to four tablespoons–enough to cover the bottom of the pan

2 Tbsp. tomato paste

4-6 cups tomatoes, roughly chopped

Generous handful of fresh basil leaves, slivered

Salt

4 c. water

3/4c. Shredded parmesan cheese

Optional Toppings:

Fried Zucchini

Sliced Olives

Crushed Red Pepper Flakes

Garlic

Sauteed Mushrooms

Cooked Beans

Directions:

Put the olive oil in a deep skillet or a medium dutch oven. Add tomato paste, tomatoes, water, 1 tsp. salt, and basil to pot. Bring to a boil over medium-high heat. Cook until gently bubbling and tomatoes have started to break down.

Add pasta. Stir frequently to prevent sticking. Once pasta is cooked through, shut off the heat and stir in the parmesan cheese. Sauce will thicken as it stands.

Serve in bowls with desired toppings.

Lucky Cucumber Salad

From Michelle M. Sharp of Meet the Minnesota Makers

I call this recipe lucky because there are never any leftovers. 😃 My whole family, especially my kiddos, love the combo of tang with a hint of sweet.

For more adventurous palates, add a sprinkle of red pepper flakes to the dressing. I sometimes add a splash of sesame oil and give it one last toss before serving.

To give the flavors time to meld, this combo benefits from 30 minutes to an hour of resting time in the fridge. When making this as a part of dinner, I prep the salad first and let it sit while we get everything else together.

Lucky Cucumber Salad

2 ½ Tbsp rice vinegar or champagne vinegar

2 tsp sugar

1 Tbsp soy sauce

2 cucumbers, peeled and sliced (remove seeds if you like–I only do this if they’re tough, which I haven’t run into this season with our Featherstone cucumbers)

Sesame seeds and cilantro or mint leaves for garnish

Mix the vinegar, sugar, and soy sauce in a small bowl. Stir until the sugar dissolves.

Put the cucumbers in a mixing bowl. Pour the dressing over the cucumbers. Stir well to combine. Place the bowl in the refrigerator for at least 30 minutes before serving.

Sprinkle with sesame seeds and fresh herbs of choice. Add a splash of sesame oil or a bit of red pepper flakes if desired.

Arugula-Goat Cheese Phyllo Pie

Ingredients

2 (5-oz) pkg baby arugula
¼ cup plus 1 Tbsp olive oil, divided
6 large eggs
¾ cup half-and-half
3 Tbsp finely chopped fresh basil
3 Tbsp finely chopped fresh parsley
3 Tbsp finely chopped fresh dill
½ tsp Dijon mustard
½ tsp garlic powder
½ tsp kosher salt
½ tsp pepper
12 sheets frozen phyllo dough, thawed (keep covered with a damp towel)
1 (4-oz) log goat cheese, thinly sliced

Instructions

Preheat oven to 350 F. Cook arugula in 1 Tbsp hot oil in a large skillet over medium heat 3 to 4 minutes or until wilted, stirring occasionally.
Whisk together eggs, half-and-half, basil, parsley, dill, mustard, garlic powder, salt, and pepper in a large bowl.
Layer phyllo sheets in a lightly greased 9-inch pie plate or tart pan, brushing with remaining ¼ cup oil between layers.
Spread arugula over phyllo in pie plate. Pour egg mixture over arugula. Top with cheese.
Bake 30 to 40 minutes or until golden and set. Cut into wedges. Sprinkle with more fresh herbs, if desired.

Side Dish Ingredients

1 (5-oz) pkg spring mix
1 cup seedless red grapes, halved
1 cup strawberries, quartered
1 (4.4-oz) pkg blueberries
½ cup sliced almonds
3 Tbsp olive oil
3 Tbsp balsamic glaze (or use balsamic vinegar)

Side Dish Instructions

Toss together all ingredients in a large bowl.

Week #15
**Nourishing Carrot Cake Baked Oatmeal**
Baked oatmeal is a simple, nourishing option for breakfast. Oats are one of my favorite healthy ingredients to cook with—and this recipe for Carrot Cake Baked Oatmeal is perfect for breakfast but delicious enough for dessert! With lots of grated carrots and old-fashioned rolled oats, it's thick, filling, and loaded with wholesome ingredients. Healthy cream cheese frosting optional!
**Ingredients**
2 cups old-fashioned oats
¼ cup ground flax seed
⅓ cup coconut sugar or organic brown sugar
1 ½ tsp baking powder
1 ½ tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
¼ cup chopped walnuts or pecans
½ tsp fine sea salt
2 tbsp melted butter or coconut oil
1 cup orange juice
½ cup milk (I used unsweetened vanilla almond)
1 large egg (use flax "egg" for vegan)
1 cup freshly grated carrot (I just my food processor)
*½ batch of* *Healthy Cream Cheese Frosting, optional*
**Instructions**
Preheat oven to 350F and grease an 8x8 inch baking dish with cooking spray.
Stir together oats, flax, sugar, baking powder, cinnamon, ginger, nutmeg, walnuts, and salt in a large bowl.
Melt butter in a liquid measuring cup. Add orange juice, milk, and egg and whisk to combine. Stir wet ingredients into dry ingredients. Fold in grated carrot.
Spoon mixture into baking dish and smooth with a spatula. Bake for 45 minutes. Cool completely before slicing into bars and topping with frosting.

Zucchini Fritters

This recipe requires a bit of advance planning as the fritters will come together much better if the zucchini has a chance to drain. Placing a glass bowl on top of the shredded zucchini makes it much easier to press down on the shreds to expel the liquid.

The taste of these fritters is really nice. My older kiddo requested them for her birthday dinner this year. Pair it with a caprese salad and corn on the cob.

1 ½ pounds zucchini or yellow summer squash shredded

Salt

1 large egg

¼ c. all purpose flour

3 Tbsp chopped scallions or chives

3 Tbsp grated parmesan cheese

1 Tbsp cornstarch

Pepper

Cooking oil

Plain yogurt or sour cream to top

Chopped fresh chives, basil, and/or cilantro to mix into yogurt

*Place the shredded zucchini in a colander. Toss with ½ tsp salt. Put the colander in the sink. Set a heavy glass or metal bowl on top of the zucchini shreds. Use the bowl to push down on the shreds to express the liquid. Let stand for one hour, occasionally pressing the bowl into the shreds.

Remove the bowl and wipe off the bottom of the bowl. Fold in egg, flour, scallions, parmesan, and cornstarch with a spatula. Add salt and pepper to taste.

Heat cooking oil (enough to cover the bottom) in a large skillet over medium heat. Use a ¼ c. measuring cup to scoop portions of the mixture. Gently place the scoops on the skillet. Flat slightly with the spatula to make them pancake shaped.

Cook 3-5 minutes per side, until golden. Transfer to a paper-towel lined plate. Top with yogurt and herbs. Enjoy!

This recipe is for four people. It easily doubles to feed a bigger crew!

Tomato Squash Pasta

This recipe is built for early fall when the tomatoes are still coming in (or maybe you have some slightly wrinkly ones to use up) and the first winter squash have arrived. I used a butternut for this version, but buttercup, acorn, and kabocha are all tasty options.

If you find yourself with any leftover sauce, break off some chunky bread to enjoy every last bit.

Tomato Squash Pasta

Olive Oil

1 Onion, chopped

2-3 Tbsp dried sage, crumbled

4 cups chopped tomatoes

4-5 cups winter squash, peeled and chopped

1 pound cut pasta, like penne, cascatelli, or ziti

To serve:

Shredded Parmesan

Fresh Ricotta Cheese

Red Pepper Flakes

Fresh Parsley

Set a pot of water to boil for pasta. Cook and drain the pasta while working on your sauce.

Warm a large skillet over medium heat. Add olive oil (2-3 Tbsp). Add onion (and garlic if desired) and cook for a couple of minutes. Add chopped tomatoes and squash. Cook until the squash is tender (test with a fork but it should be around 15 minutes).

Combine sauce and pasta.

Serve with a dollop of ricotta (as pictured), sprinkle with parmesan, fresh herbs, and red pepper flakes.

Hurray for squash season!

Savoy Cabbage Sauté

This is one of those recipes that is delightfully flexible. Have winter squash on hand? Peel, chop it and use that. Still have zucchini in your veggie drawer; slice it up and add it in. Prefer bacon to sausage–crisp it up and add it in along with your cabbage.

The colors are pretty and the cabbage holds a bit of crunch to give you a variety of textures. If there’s any leftovers, this reheats perfectly for a quick lunch (that feels a little virtuous too).

Serve with cooked orzo, couscous, quinoa, rice or a grain like Kernza or barley for a full meal.

Ingredients:

1 medium onion, cut in wedges to make slivers

1 large pepper chopped (can use a mix of hot and mild peppers too)

10-16 ounces smoked sausage, cut into slices (I used chicken apple)

2-3 cups chopped squash, summer or winter both work

3 tsp. fresh thyme (2 tsp if dried)

½ of a savoy cabbage, cut lengthwise and then chopped into bite size pieces

2 Tbsp cider vinegar

Olive oil for sauteing

Salt and pepper to taste

Directions:

Warm olive oil in a large skillet over medium heat. Add onions and peppers. Cook 2-3 minutes.

Add squash, sausage, and thyme to the skillet.

Cook, stirring frequently, until the squash softens and the cut edges of the sausage start to brown. Should take about 10 minutes for summer squash, 15 for winter squash.

Fold in savoy cabbage to the mixture. Stir until tender, about 7 more minutes. Turn off heat once tender.

Stir in cider vinegar. Add salt and pepper to taste.

Week 18: last summer recipe

Chicken Veggie Barley Soup

By Michelle M Sharp from Meet the Minnesota Makers

It feels like fall arrived in a hurry this past weekend. The first frost warnings loom before us and the leaves have begun to change color.

This all calls for soup season. Just another way that your Featherstone Farm CSA veggies will shine!

This recipe uses red pepper, carrots, and onions from the last week of the summer box. If you have any of the Featherstone celery still in your fridge, pull it out and enjoy.

For the chicken in this recipe–use what you like. The recipe suggests three to four pounds of chicken. You can use precut parts, cut up your own chicken, or simply take advantage of the long cooking time and put a 3-4 pound chicken in whole. Use a slotted spoon to remove it before adding the barley. Debone, deskin, and shred the chicken while the barley cooks. Whatever chicken you use, you will remove it to shred before serving (unless you want to cut it in bite-sized pieces ahead of time). Final word on chicken–if you want to cut the cooking time, use leftover chicken or rotisserie and substitute chicken stock for water.

Ingredients:

2 Tbsp olive oil

2 c. chopped onion

3 c. peeled and chopped carrots

1 c. chopped celery

2 c. chopped red pepper

12 cups water

2 bay leaves

6-8 sprigs of fresh thyme or 2 tsp dried

3-4 pounds uncooked chicken

¾ c. uncooked pearl barley

Salt and pepper to taste

Parsley, fresh or dried, and Red pepper flakes for serving

Instructions:

In a large stockpot (you’re going to need the room!), warm the olive oil. Saute onions, carrots, celery, and peppers until they start to smell fragrant. Don’t let them get too soft. They’ll have plenty of time to get tender while the chicken cooks.

Add herbs, chicken, and water. Add more water if the chicken is not submerged. Bring to a boil. Cook until the chicken is fork tender–at least an hour. Let it simmer all afternoon if you can set it up early in the day and enjoy the good smells.

Remove the chicken from the pot with a slotted spoon into a wide glass bowl. Add the barley to the pot. Simmer the soup on low heat for 25 minutes until the barley is tender.

Use forks to debone, deskin, and shred the chicken. Remove bay leaf and thyme stems. Return chicken to the pot. Stir to combine.

Serve with a sprinkle of parsley and red pepper flakes if you want extra heat. Great with a side of crusty bread.

Leftovers will keep in the fridge in a closed container for five days.

Stay cozy!