CSA WEEK #21

 
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A colorful basket this week with radish, turnips, strawberries, three types of greens and optional squash blossoms! Last, but not least, let's talk about Broccoli Rabe: Bitter and assertive, yet exactly what hearty meals and cheese dishes need, these are some broccoli rabe recipes we're not bitter about... 


ROASTED BROCCOLI RABE WITH LEMON, CHILI FLAKES, & PARMESAN

  • 1 large bunch broccoli rabe, trimmed and cut into bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • Heaping 1/2 teaspoon kosher salt
  • Heaping 2 tablespoons grated parmesan cheese
  • Juice of 1/4 lemon
  • Heaping 1/4 teaspoon red pepper flakes

Prepare

  1. Preheat the oven to 425°F.
  2. Toss the broccoli rabe with olive oil and salt in a large mixing bowl.
  3. Spread in an even layer on 2 half-sheet pans — avoid piling pieces of broccoli rabe on top of each other, otherwise it'll steam rather than roast. Cook for about 10-15 minutes, rotating the pans halfway through, or until stems are green and leaves are crisp.
  4. Add the broccoli rabe back to the mixing bowl and toss with parmesan, lemon juice, and red pepper flakes.

PENNE WITH BROCCOLI RABE, TOMATOES, & PARMESAN
SERVES: 4

  • 1/3 cup extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 2 bunches broccoli rabe, chopped
  • 8 anchovies, chopped
  • 3/4 teaspoon dried crushed red pepper
  • 1 pound tomatoes, diced
  • 1 cup chopped fresh basil, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/4 cups grated Parmesan cheese, divided
  • 12 ounces penne pasta

Prepare

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
  3. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

ONE-POT BAKED PASTA WITH SAUSAGE & BROCCOLI RABE
SERVES: 8

  • Kosher salt
  • 12 ounces Fontina and/or aged cheddar cheese
  • 6 garlic cloves
  • 2 large sprigs sage
  • 1/2-1 bunch of broccoli rabe
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage (can sub meat alternative here)
  • ½ teaspoon crushed red pepper flakes
  • 2 cups half-and-half
  • 1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni

Prepare

  1. Place racks in center and upper third of oven; preheat to 325°. Heat a large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta).
  2. Grate 12 oz. Fontina cheese on the large holds of a box grater (you should have about 4½ cups). Smash 6 garlic cloves, peel, and coarsely chop. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 Tbsp.). Trim tough large ends from the bunch of broccoli rabe, then cut small stems and leaves into into 2" pieces. 
  3. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil to coat. Add sausage to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
  4. Add garlic, chopped sage, and ½ tsp. red pepper and cook, stirring, until garlic is golden, about 2 minutes.
  5. Stir in 2 cups half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
  6. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
  7. Meanwhile, cook 1 lb. pasta shells in boiling salted water. For 5 minutes, add all of broccoli rabe to pot of boiling water or in with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
  8. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
  9. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
  10. Remove foil and top with remaining cheese. Toss sage leaves with remaining 1 Tbsp. oil in a small bowl and arrange over pasta. Broil until cheese is browned and bubbling in spots, about 5 minutes (depending on strength of broiler).

ROASTED ROOT VEGGIES WITH TURMERIC-TAHINI SAUCE
PREP TIME: 15 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 4

Veggies

  • 1 cup chopped sweet potato
  • 1 cup chopped russet potato
  • 1/2 cup chopped radish
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)

Sauce

  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water

Prepare

  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.

Cheers from Black Finger Farm!