CSA WEEK #20

 
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The recipes this week are for the go-getters, the late-nighters, the moms of one... or five. Some of our favorite quick week night meals to make that definitely don't lack flavor of fresh farm ingredients! The prep work and sauces for these recipes can also be made ahead of time for even more efficient cooking. 

CHICKPEA PANCAKES WITH RADISH TOP & HERB YOGURT SAUCE
PREP TIME: 15 MINUTES    COOK TIME: 10 MINUTES    SERVES: 4

Breakfast for dinner? Yes, please! This savory pancake is the perfect flavorful and simple meal to whip up mid-week!

Yogurt Sauce

  • 1 garlic scape, minced (can sub with 1 garlic clove)
  • 2 Tablespoons dill, minced
  • 1/2 cup radish tops, roughly chopped
  • 1 1/2 cups whole-milk plain yogurt
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • salt and pepper to taste

Chickpea Pancakes

  • 2 1/4 cupa chickpea flour
  • 2 Tablespoons olive oil
  • 2 cups water
  • 1/4 teaspoon salt

Toppings

  • Hard boiled eggs
  • sliced radishes

Prepare

  1. In the bowl of a food processor add the garlic, dill, and radish greens. Process until everything is well combined and chopped. Add the yogurt, olive oil and lemon juice. Continue to process until smooth and creamy. Season with salt and pepper and set aside.
  2. To make the batter, whisk together the chickpea flour, olive oil, water and salt. Heat a little olive oil in a large non-stick skillet over medium-high heat. Spoon about 1/4 cup spoonfuls of the batter into the skillet and cook for about 3 minutes, carefully flip the pancake and cook for about 1 minute longer. Transfer to a plate and repeat the process with the remaining batter.
  3. Transfer the pancakes to a large platter with a bowl of the sauce, fried bacon, hard boiled eggs and sliced radishes. Assemble as you please.

CHICKEN WITH CHARRED BOK CHOY, RADISHES & PEANUT SAUCE
PREP TIME: 15 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

Peanut Sauce

  • 1 scallion, minced, white and light green parts only
  • 1 clove of garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup creamy peanut butter (We like using almond butter)
  • 1/4 cup low sodium soy sauce
  • 3 1/2 Tablespoons rice vinegar
  • 2 Tablespoons pure maple syrup
  • 2-3 Tablespoons water

Salad

  • 6-8 bone-in skin on chicken thighs (can easily sub a pan-seared tofu for a vegetarian/vegan option)
  • 1 bunch of radishes, trimmed and sliced in half
  • 4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise
  • Cooked rice or quinoa for serving (optional)

Prepare

  1. Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.
  2. Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce.
  3. Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.
  4. Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.
  5. Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.
  6. Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.

THE BEST-DANG BEET PIZZA
PREP TIME: 15-20 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

  • Olive oil
  • Pizza dough (homemade or store-bought)
  • 4-6 small beets cut in half
  • 1/2 cup goat cheese (roughly), maybe a cup? 
  • 1/3 cup parmesan cheese (roughly)
  • kale, 1 bunch 
  • Salt and Pepper to taste
  • a handful of crushed walnuts

Prepare

  1. Steam beets for about 20 minutes or until you can stick a fork in them easily.
  2. Strain beets and put them in a food processor with some olive oil and goat cheese (probably about 1/4 a cup of goat cheese in the food processor with the other ingredients).  Puree.  If it’s too thick add a little more olive oil.  Season beet sauce with salt and pepper.
  3. Spread beet mixture over pizza dough.  Add crumbled goat cheese, followed by the kale (massaged with some oil), and then top everything with parmesan cheese and a drizzle of olive oil.
  4. Place in a 425 degree oven for about 10-12 minutes or until dough is golden brown on the edges.  During the last 2 minutes of baking take pizza out of the oven, sprinkle walnuts and place back in the oven.

Cheers from Black Finger Farm!

 
Joe & KristinComment