Well I am all greened up after last week! I made some fantastic dishes and I actually still have basket items left over. Here are some of my favorites…leave me a comment if you want any recipes.
First off, Old World Escarole and Beans.
I had little expectations for this dish, but wow was it yummy! I cooked a few slices of bacon and then sautéed the escarole in the the rendered fat. Probably not the healthiest option, but the bacon really added another layer of flavor that I haven’t had in this dish before. I also added a small piece of rind from Parmgiano-Reggiano to the dish while it was simmering. It added a nice salty, earthy taste on top of the smokey bacon…yum!
I also made a fantastic pasta dish with Farfalle, Sausage, Broccoli Rabe, Escarole & Tomatoes. I received a HUGE bunch of broccoli rabe and was excited to to make this dish, but when I cleaned it and took all of the outer leaves off there was only about a cup of veggies left. Well that’s a disappointment. I think I may have taken too many leaves off. Does anyone know how to properly clean broccoli rabe?
Since I needed more green for the dish, I decided to clean some escarole and include that as well. I browned the sausage then sautéed the greens in the fat. Do you see a pork fat theme going through these dishes or what? Added a can of diced tomatoes and let the sauce simmer away as the pasta cooked. I also added a dollop of fresh ricotta cheese to the dish just before serving. This added a nice creamy texture to the sauce.
I’ve also had numerous salads this week and added my spinach to my daily smoothies and also to scrambled eggs this morning. I still haven’t used the kale I received, but this weekend I plan to make both soup and kale chips. Now on to Week 2!
That’s right…MORE LETTUCE! I have to admit, I’m getting a little sick of salads at this point. The lettuce is delicious, but I think I need to get a little more creative with my salad creations. I’m really excited about the beet greens. I love adding them to fried rice, or maybe just in a basic stir fry with the broccoli. Or I might try the Beet Green Chopped Salad that was included in my recipes from the farm this week. It includes quinoa, sunflower seeds, avocado and a tahini dressing…YUM!
Since I’m not a big fan of raw radishes, I’m going to take a stab at roasting them. Should be interesting. The bunch of asparagus is small and not enough to roast for 2 peoples, so I’m thinking shrimp and asparagus risotto. And then there are the strawberries that smell so deliciously good! It makes me very sad to be allergic to them. My brother-in-law is coming to visit today, so he will be taking a pint home and hopefully my coworkers will enjoy the rest. I can’t wait to get cooking!
What would you make with this basket?