CSA WEEK #17
This economical meal is as nourishing as it is tasty. It pairs well with a glass of wine and some crusty bread from Jamison B. Breadhouse in Ybor.
LENTIL MUSHROOM AND KALE STEW
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 4
- 1 cup dried French Green Lentils
- 4 cups homemade vegetable stock (or low sodium store-bought stock)
- 2 bay leaves
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 leek, chopped (white and pale green parts only)
- 1 pound assorted wild mushrooms, chopped
- 6 cloves of garlic, chopped
- hefty pinch of fine sea salt
- 3/4 cup dry white wine
- 1/2 cup heavy cream (substitute with full fat canned coconut milk for a dairy free version)
- 1 cup chopped kale
- salt and pepper to taste
- Rinse the lentils and place them in a stock pot with 3 cups of the vegetable stock (reserving the remaining 1 cup for later) and the bay leaves. Bring to a boil, reduce heat to medium low, cover and cook until the lentils are tender and have absorbed much of the liquid, about 20-25 minutes. Remove from the heat and discard the bay leaves.
- Heat the olive oil in a large pot over medium high heat. Add the onion and leek, cook, stirring occasionally until lightly browned and fragrant. Add the mushrooms and a hefty pinch of salt, continue to cook undisturbed, until the mushrooms soften up and turn a deep golden brown on the bottom, about 3 minutes. Give the pot a good stir and continue to cook the mushrooms until all sides are deeply browned. Add the garlic and cook for about 1 minute longer. Stir in the wine and deglaze the pan by scraping up all the flavorful brown bits on the bottom of the pan. Cook until most of the wine has evaporated.
- Reduce the heat to medium low and add the cream, remaining 1 cup of vegetable stock, cooked lentils and kale. Cook until the kale wilts a bit and the stew has thickened and warmed through. Season to taste with plenty of salt and pepper and serve warm.
This is a hearty salad you can eat as a meal! Craving a Thai curry, but trying to cook at home? This kicks the craving!
CURRIED CAULIFLOWER & CHICKPEA SALAD WITH YOGURT
PREP TIME: 15 MINUTES COOK TIME: 30-40 MINUTES SERVES: 4
- 2 cloves of garlic, chopped
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 1/2 teaspoons yellow curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 small head of cauliflower, broken into florets
- one 12-ounce can of chickpeas, rinsed, drained and patted dry
- 1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)
- 1/4 cup unsalted pistachios, toasted and roughly chopped
- 1/4 cup golden raisins
- 1-2 oz micro cilantro
- generous handful of spinach and salad greens
- Preheat the oven to 425F.
- In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.
- Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.
- Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature over a bed of fresh spinach and greens.
LEMON ARUGULA LINGUINIE
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVES: 2
- 8 Ounces linguine (or choice pasta) - We love the handmade pasta from Jamison B. Breadhouse in Ybor!
- 2 Tablespoons olive oil
- 4 Cloves garlic chopped
- 1 Tablespoon Lemon Zest preferably from a Meyer Lemon
- 1/2 Cup parmesan grated
- 4-6 Cups arugula
- Sea salt and pepper to taste
- 1/2 lb. wild harvested hedgehogs or yellowfoot chanterelles
Heat a large pot of water over high heat until the water is boiling. Once the water is boiling, add a generous pinch of salt and the pasta to the pot. Cook the linguini according to the directions on the package, or until it is al dente.
Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté for 30-60 seconds, or until it is translucent. Add mushrooms to the pan, cooking until they turn tender and fragrant. Turn the heat off and add the lemon zest to the olive oil.
Once the pasta has cooked, drain it and add it directly to the skillet with the garlic oil. Add the chopped greens, parmesan, salt, and pepper to the skillet and use a pair of tongs to toss the ingredients together.
Serve with extra parmesan.