CSA WEEK #25

 
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SESAME GINGER ROASTED BEETS
PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4

I love early season beets and this simple salad is a great way to celebrate this tasty root. I’m a big proponent of using the whole plant so in this recipe the beets are served with their greens.

Salad

  • 1 bunch of beets, with their greens (see note)
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons toasted sesame seeds

Sesame Ginger Dressing

  • 1 tablespoon minced green garlic (or one garlic clove)
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon low sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • pinch of crushed red pepper flakes
  • 1/4 cup olive oil

Prepare

  1. Preheat the oven to 425F.
  2. Remove the beet greens from the beets and roughly chop them. Set the greens aside. Slice each beet in half or quarter them if they're large. Toss the beets with 1 tablespoon of olive oil and place on a rimmed baking sheet. Roast until fork tender, about 25 minutes. Toss the beets halfway through cooking.
  3. While beets cook heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the beet greens and cook until tender, about 5-8 minutes.
  4. Whisk together all the ingredients for the dressing until completely smooth. Taste for seasonings and adjust as needed.
  5. Divide beet greens between plates and top with roasted beets. Drizzle with the dressing and top with toasted sesame seeds. Serve warm or at room temperature.

GREEN BEANS WITH ALMOND PESTO
SERVES: 6-8

  • Sea salt
  • 1/2 pound haricots verts or slender green beans, trimmed
  • 1 large clove garlic
  • 1 cup lightly packed fresh flat-leaf parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup blanched almonds, toasted and coarsely chopped

Prepare

  1. Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of generously salted water to a boil over high heat. Drop in the beans all at once and cook for 3 minutes. Drain and immediately plunge the beans into ice water. Set aside.
  2. In a food processor or blender, combine the garlic, parsley, and 1/2 teaspoon salt and process until the parsley is finely chopped. With the machine running, add the olive oil in a slow steady stream and process until a smooth purée forms. Add the almonds and pulse until finely chopped and the pesto is a uniform coarse purée.
  3. Drain the beans and pat dry. Put them in a large bowl, add the pesto, and toss to coat evenly. Arrange the beans on a serving platter or in a bowl and serve at room temperature.
  4. Serve under a poached egg, if desired.

SPAGHETTI WITH RAINBOW CHARD, CILANTRO, & CASHEW PESTO
SERVES: 4-6

A nutty, fresh twist on the classic basil pesto... 

  • 1 bunch cilantro
  • 1/2 bunch rainbow chard, stems removed
  • 1/2 serrano chile, seeded
  • 1 garlic clove, peeled
  • 1/2 cup raw unsalted cashews
  • 1 teaspoon kosher salt
  • 4 ounces goat cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Zest of one lemon
  • Juice of 1 lemon
  • 1 cup olive oil (plus/minus a couple tablespoons)
  • spaghetti, cooked

Prepare

  1. Combine cilantro, chard, chile, almonds, garlic clove, salt, lemon zest and juice into a food processor or vitamix.
  2. Pulse to form a coarse puree.
  3. Add olive oil slowly with food processor/blender running. You may need a little more or less than 1 cup, depending on the size of the cilantro bunch.
  4. Once it starts to look combined, add the goat cheese, 2 ounces at a time. (Note: The goat cheese will give the pesto a creamier, smoother look than typical pesto.)
  5. Transfer pesto to a mixing bowl.
  6. Cook spaghetti according to directions on box.
  7. Reserve 1 cup of the pasta cooking liquid. Add cooked spaghetti to pesto, toss to coat. Add some of the pasta cooking liquid if necessary to loosen it up.
  8. Serve immediately with torn cilantro leaves and chopped cashews

 

Cheers from Black Finger Farm!