Saturday, June 22, 2013

csa night

we go into some CSA nights with multiple recipes for a three-course meal and a definite plan of how we're using all of that week's produce. this was not one of those nights. and i think it speaks to our budding cooking knowledge (and our obsession with Master Chef) that we're starting to figure out how to just throw stuff in a pot and have it actually turn out to be dinner. 

so, without further ado, i bring you CSA Night: Week Two. 

chicken & chard salad



3 chicken breasts, cooked and diced
1 teaspoon garlic salt
1 teaspoon crushed red pepper flakes
1 head lettuce, washed and torn into bite-size pieces
1 head Swiss chard, leaves washed and torn into bite-size pieces
3 hydroponic tomatoes, chopped
1 cucumber, diced
4 oz blue cheese crumbles
balsamic vinegar
olive oil
1/2 teaspoon Italian seasoning

Toss diced chicken with garlic salt and crushed red pepper. Divide Swiss chard leaves and lettuce among four bowls. Top with chopped vegetables, blue cheese crumbles, and chicken. In a small bowl, mix equal parts balsamic vinegar and olive oil with 1/2 teaspoon Italian seasoning. Serve over salad. 

kohlrabi risotto



1 lb kohlrabi, peeled and diced
1 zucchini, sliced
1 bunch green onions, sliced
1 head broccoli, chopped
2 teaspoons minced garlic
1 sweet onion, diced
2 tablespoons olive oil
7 to 8 cups chicken stock
1 1/2 cups arborio rice
1 teaspoon garlic salt
1 teaspoon crushed red pepper flakes
1 bunch kale, washed and torn into bite size pieces
1/2 cup grated Parmesan cheese

1. Bring chicken stock to a boil in a medium sauce pan. Meanwhile, heat olive oil in a large stock pot over medium heat. Saute kohlrabi, zucchini, garlic, broccoli, and sweet onion until tender. 
2. Add rice to the vegetables and stir constantly, adding 1/2 cup of stock at a time and continuing to stir until the rice has absorbed all the liquid. Repeat with the remainder of the stock in 1/2 cup increments, about 20-25 minutes. 
3. Stir in kale and allow to wilt. Serve topped with Parmesan cheese and additional pepper if desired. 

also on the menu: homemade strawberry crumble, courtesy of Caleb, who didn't use a recipe at all for baking which is way harder than not using a recipe for cooking, and it was still delicious. annnnd the original New Orleans cocktail, the Sazerac, in honor of the show Jon and Blair recently stage-managed. i think we can consider this a three-course meal after all. 







No comments:

Post a Comment