Week 10 Box Contents
- Onions
- Cabbage
- Broccoli
- Potatoes
- Carrots
- Summer Squash
- Beets
- Kale
- Tomatoes
Recipes
One of my favorite cookbooks right now is Andrea Bemis’ Dishing up the Dirt. All three recipes this week are from her website/book with a few minor tweaks to accommodate our box. She hails from Oregon where she runs a small farm, her recipes are great and her cooking is simple but creative.
Happy eating!
-Liz
Garlicky Roasted Potatoes with Bacon Gremolata and Kale
I don’t think there’s anything about the title of this recipe that should make you not want to make it. Crispy roasted potatoes, tender kale and a salty, crunchy, herby bacon topping this is a meal for breakfast, lunch or dinner. In fact, toss an egg on here, some quartered tomatoes and call. it. a. day.
Bacon Gremolata
3 strips of good quality thick cut bacon
1/2 cup unsalted almonds
3 Tablespoons fresh parsley, minced
1/2 teaspoon lemon zest
Roasted Potatoes
5 cloves of garlic, roughly chopped
3 Tablespoons olive oil
1/4 cup parsley, finely chopped
1 1/2 Tablespoons thyme, finely chopped
1 1/2 Tablespoons rosemary, chopped
2 pounds potatoes, (smallest ones left whole larger ones cut in half or quartered)
pinch of fine sea salt and pepper
1 large bunch of kale, course stems removed and chopped roughly
freshly grated parmesan cheese
Pinch of crushed red pepper flakes (optional)
Fry the bacon in a large skillet until crispy. Remove from the heat and transfer to a paper towel lined plate reserving about 3 teaspoons of the bacon grease. When cool enough to handle chop into small pieces. Place the almonds in a small food processor and process until they are finely chopped, being careful not to over process into a nut butter–you want a little texture here. In a bowl toss the bacon, almonds, minced parsley and lemon zest together.
Preheat the oven to 375F
In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 35-40 minutes. Stir halfway through cooking.
Heat the 3 teaspoons of the reserved bacon grease over medium heat. Add the kale and cook, tossing often until the greens are slightly wilted and bright green, about 5-7 minutes. Remove from the heat and set aside.
Divide the kale between bowls. Stir in the roasted potatoes and top with the bacon gremolata. Sprinkle with freshly grated parmesan cheese and a pinch of crushed red pepper flakes.
Adapted from Dishing up the Dirt
Summer Squash, Kale and Chickpea Stew
Sure it’s going to be warm again this week, but that’s cool, you can still eat this little stew. It’s not your hearty stew of November, it’s a light brothy stew with chickpeas as your protein. Don’t have veggie stock? Use chicken. This would be great leftover for lunch too. And if you work in one of those offices that keeps it AC set at about 55 degrees in the summer, a nice warm lunch might be just what you need!
2 tablespoons unsalted butter (or olive oil)
1 medium sized onion, finely chopped
3 cloves of garlic, minced
2 1/2 tablespoons fresh thyme (woody stems discarded)
1 bay leaf
1/2 cup dry white wine
2 medium sized summer squash, sliced into half moons (about 1/2 inch thick)
4 cups vegetable stock
salt and pepper
2 cups cooked chickpeas
3 cups thinly sliced kale leaves
1 tablespoon fresh lemon juice
2 tsp grated lemon zest
pinch of crushed red pepper flakes
additional salt and pepper to taste
Heat the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the garlic, thyme and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to medium low and cook until the zucchini is tender, about 8 minutes.
Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, crushed red pepper flakes, salt and pepper.
Adapted from Dishing up the Dirt
Chilled Beet, Lemon and Yogurt Soup
Here’s your alternative to that stew, a chilled soup. Though it can easily be served room temp or warmed as well. To be honest I’m making this tonight less as a soup and more of a bed for a bit of roasted beet and maybe some charred cabbage and a nice piece of line caught sockeye. That yogurt will get gussied up with some additional herbs and garlic and dolloped on top. Recipes aren’t written in stone, make them work for you. 😊
olive oil
1 small yellow onion, finely chopped
1 pound beets, cut into 1/2 inch chunks, greens removed and saved for another use
2 1/2 cups water + additional to thin if needed
1/4 cup fresh dill
1 cup plain full fat yogurt
3 tablespoons fresh lemon juice + more to taste
salt and pepper to taste
Preparation
Heat the olive oil in a deep skillet over medium heat. Add the onion and beets and cook, stirring occasionally until fragrant, about 5 minutes. Add 2 1/2 cups of water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 15-20 minutes. Remove from the heat and let the mixture cool for about 10 minutes.
Add the beet/onion mixture to a high speed blender along with the dill, yogurt, lemon juice and salt and pepper to taste. Blend on the highest setting until completely smooth and creamy. Taste for seasonings and adjust as needed. If the soup is too thick add a touch more water.
Place the soup in the fridge to chill for 1 hour before serving.
Serve with a dollop of yogurt and minced dill for garnish.
Adapted from Dishing up the Dirt
Jubilee Farm 