After Owosso shareholders come this afternoon we have successfully completed our first week for the 2011 CSA season! With only a couple glitches all went very well. Thanks everyone for doing your part. As you look in your box you might think, “what in the world is this?” Look at the post on Thursday for what went in the boxes and here are some recipes to try.
Garlic Scape Pesto
Original Recipe Yield 2 cups
- 6 garlic scapes, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Asiago cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup pine nuts
- 3/4 cup extra-virgin olive oil
- salt and pepper to taste
- Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Sweet Pepper Pasta Toss with Kale
Original Recipe Yield 4 servings
- 1 (8 ounce) package uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup roughly chopped kale
- 4 cloves garlic, chopped
- 1 pinch dried basil
- 1 pinch ground cayenne pepper
- salt and ground black pepper to taste
- 8 ounces feta cheese, crumbled
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
- In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
- 1 bunch kale
1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon sherry vinegar
- 1 pinch sea salt, to taste
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they’re very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don’t mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly ‘massaged.’ Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.