CSA WEEK #2

 

Our swiss chard is making its seasonal debut at Black Finger Farm and it’s been exciting to add this vibrant and nutritious green to meals throughout the week. 

If you are in a pinch for time throughout the week, whether that be for lunch or dinner, these recipes are easy to make and keep all week long. The wraps can be whipped up in less than 10 minutes and keep well for a few days. Can't beat that!

CSA 2

CURRIED CHICKPEA SALAD SWISS CHARD WRAPS
PREP TIME: 15 MINUTES    COOK TIME: 0 MINUTES    SERVES: 4 

  • 2 cups cooked chickpeas (if canned rinsed and drained)

  • 2 celery sticks, diced

  • 1 cup carrots, sliced into thin matchsticks

  • 1/2 cup parsley, minced

  • 1/2 cup raisins

  • 1/2 cup sunflower seeds

  • 4-6 large chard leaves


For the Curry Sauce:

  • 1/4 cup tahini

  • 1/4 cup water

  • 2 Tablespoon fresh lemon juice

  • 2 teaspoons pure maple syrup

  • 1/2 Tablespoon curry powder (add more for heat)

  • salt and pepper to taste

Prepare

1. Prepare the chard leaves by shaving down the thick stalk. Set aside.

2. Combine all the ingredients for the curry sauce together and whisk until smooth. This works best with an immersion blender. Taste test and adjust seasonings if necessary. 

3. In a large bowl combine the chickpeas, celery, carrots, parsley, raisins and sunflower seeds. Stir in curry sauce and place an even amount of the salad on each swiss chard leaf and wrap up like a burrito. 


SWISS CHARD PESTO PASTA WITH WHITE BEANS & ALMONDS
PREP TIME: 15 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4 

Pesto

  • 2 cups packed chard leaves (reserve stems for another use)

  • 2 large cloves of garlic, chopped

  • 1/2 cup toasted almonds (I just toast them in a small dry skillet over medium heat for about 3-5 minutes, shaking the pan often)

  • 1/4 cup freshly grated Parmesan cheese

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • pinch of ground nutmeg (this is a lovely touch)

  • 1/2 cup extra virgin olive oil

Pasta

  • 8 ounces pasta of choice

  • 1 1/2 cups cups cooked cannellini beans (if from the can rinsed and drained)

  • 1/4 cup toasted almonds, roughly chopped

  • freshly grated parmesan cheese

  • salt and pepper to taste

Prepare

1. Prepare the pesto by blanching the chard leaves in boiling water for 2 minutes. Remove from boiling water and place in a bowl of ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth. Reserve the water (and add a little more if needed) for the pasta.
 

2. Add the blanched chard to the bowl of a food processor along with the garlic, almonds, cheese, lemon zest, lemon juice and nutmeg. Process until the mixture starts to mix together. With the motor running add the olive oil and continue to process until completely smooth and creamy. Season with salt and pepper. Taste test and adjust as needed.
 

3. Bring the chard water back up to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of the cooking liquid.
 

4. Add the pasta to a big bowl. Stir in the pesto (if the pasta seems dry add a little of the reserved cooking liquid). Add the beans, chopped almonds, parmesan cheese and season to taste with salt and pepper.


RAINBOW CHARD WITH HAZELNUTS & MUSHROOMS
PREP TIME: 15 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4 

  • 1/2 pound Chanterelle mushrooms 

  • 1 large bunch of rainbow chard

  • 1/2 cup hazelnuts, roughly chopped

  • 2 1/2 tablespoons unsalted butter, divided

  • healthy pinch of salt and pepper

  • 1/2 of a yellow onion, chopped

  • 1/4 cup dry white wine

Prepare

1. Use a butter knife to lightly brush clean the mushrooms. Chop or tear mushrooms into large chunks and set aside.

2. Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.)

3. In a skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl.

4. Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes.

5. Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste.