CSA 2011 · Recipes

Like pasta and scallions? Make this

I have a TON of scallions to use up, so I’ve been desperate to find good recipes that include scallions. This one, from Food & Wine, is a keeper!

scallions

In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes.

Add 1/2 cup of water and puree the mixture in a blender until smooth. Season the scallion sauce with salt and pepper.

Wipe out the pasta pot and heat the olive oil in it. Add the arugula and Swiss chard; cook over high heat until wilted, 5 minutes. Add the pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes.

Stir in the mascarpone, season the pasta with salt and pepper and serve.

This made four hefty servings in about half an hour, maybe a little longer when you factor in all the appliances and pots and pans I had to drag out. It left my kitchen a huge mess! But it was very tasty:)

Since I’m going to have a steady supply of scallions through my CSA for the foreseeable future, here are a couple other recipes I’m anxious to try:

And my favorite cream cheese flavor of all time, scallion, for spreading on a bagel on a Sunday morning. Yum!!
Recipes · Uncategorized

Kitchen Glossary

I have to share a fabulous glossary of culinary terms that I just found here on SavorySimple.net.

Ever wonder what remoulade, confit, and bechamel really mean? You can find out there. Plus, it’s a great site to browse!

CSA 2011 · Recipes

RECIPE: Potato-fennel soup with browned onions

Another favorite inspired by Mollie Katzen’s classic, the New Moosewood Cookbook!

I really didn’t know how to use up the several bunches of fennel I got in my CSA throughout the past few weeks. It cooks up nicely with a fat like bacon or in a quiche, but I just wasn’t in the mood for an egg dish this week, and I don’t eat meat. I have been under the weather, though, so I figured what better to cook when you’re getting over a cold than a comforting, flavorful, vegetarian soup? So that’s what I made. As a bonus, fennel — with its faint licorice flavor — reminds me so much of my time in Italy that I can’t help but be uplifted when I catch a whiff of it simmering on the stovetop.

INGREDIENTS

  • 1 TBSP butter or oil (I actually use equal parts of both — they each prevent the other from burning)
  • 4 cups thinly sliced onions
  • 2 TBSP salt
  • 4 medium potatoes, average fist size, unpeeled and sliced into 1-inch pieces
  • 1 cup freshly minced fennel bulb
  • 1/2 TSP caraway seeds (sub cumin if can’t find these)
  • 4 cups water
  • white pepper, to taste (use black in a pinch)
OPTIONAL TOPPINGS = sour cream, thinned with a whisk (add in chopped scallions for some zip!) & the feathery tops of the fennel, well minced (I did not add this).
DIRECTIONS
1) Melt the butter and/or oil in a kettle or Dutch oven. Add the onions and 1 tsp salt. Cook over medium-low heat, stirring occasionally, for 15 to 20 mins, or until onions are extremely soft and lightly browned.
2) Add the potatoes, another 1/2 tsp of salt, the minced fennel bulb, and the caraway seeds or cumin (to taste if substituting). Saute over medium heat for another 5 minutes, then add water. Bring to a boil, then partially cover, and simmer until the potatoes are tender (at least 15 minutes).
3) Taste to adjust salt (it will probably need more). Add pepper. Serve hot, topped with a decorative swirl of thinned sour cream and/or minced feathery fennel tops.

Yum!! And the best part is, it reheats VERY well.
CSA 2011 · Recipes

Roasted garlicky green beans

 

I made this delicious side dish to go with my leftover peanuty pasta from a few days ago. I had a whole mess of fresh green beans in my CSA, and I’ve been waiting to use this Moosewood Cookbook recipe for fresh roasted green beans with garlic and pine nuts for a long time.

INGREDIENTS

  • 1 lb. fresh whole green beans, trimmed
  • 1 cup thinly sliced onions
  • 10 to 12 medium cloves garlic, peeled (don’t skimp here)
  • 1 to 2 TBSP balsamic (or red wine vinegar; I used balsamic)
  • 2 TBSP Evoo
  • salt and pepper
  • optional: 1 cup lightly toasted pine nuts or almonds
DIRECTIONS
  1. Preheat oven to 400F. Brush a large baking tray with 2 tbsp EVOO.
  2. Spread the green beans, onions, and garlic cloves on the tray and sprinkle lightly with salt and pepper.
  3. Bake for 20 minutes, intermittently stirring or shaking the tray. Taste to see if it’s as tender as you’d like; if not, toss back in for 5 or 10 minutes.
  4. Remove from oven and, if it’s easier for you, transfer to a bowl so you can drizzle the balsamic (and add some more pepper if you want).
  5. Serve at any temperature, topped with the toasted pine nuts or almonds if you’re using them.
Even my husband who doesn’t really like vegetables that much enjoyed these.
  • Yield: 6 servings
  • Time: 30-40 minutes including prep

green_beans_and_peanut_pasta.jpg

CSA 2011 · Recipes

Yummy peanuty pasta

I actually decided to make this because I had a bunch of gorgeous scallions from my CSA that I really wanted to put to good use. This simple pasta dish, served cold and made with pantry staples you’re likely to have on hand, comes together in 15 minutes.

Ingredients:

  • 1/2 a 16 oz. bag of pasta (I used spaghetti)
  • 4 tablespoons of peanut butter (I like Smart Balance brand, and I use one TBSP chunky with 1 TBSP smooth to get those peanut crumbles in there)
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoons sesame oil
  • 1 TBSP chopped scallions (optional)

Cook pasta according to package directions. Meanwhile, in microwave, melt peanut butter, vinegar and oil together. (I find this works a lot better for me than melting on the stovetop). When the pasta is drained, add peanut mixture and combine. Top with sliced scallions (or minced, depending on how strong a flavor they have!) and serve cold.

YUM.