Chef Josh's recipes for Week 2!
I can’t say how much I enjoyed the first weeks CSA share. I am so looking forward to week 2. Here is what I am planning to do with this week’s share.
Tatsoi – In my opinion this is the star of this week’s share. It’s awesome in stir fry, grilled or just chopped in a salad. I also love it in a curry.
3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
½ teaspoon grated fresh ginger
¼ teaspoon garlic salt
4 skinless, boneless chicken breast halves
3 tablespoons curry powder
1 teaspoon chicken bouillon granules
1 teaspoon ground thyme
2 cups water
1 potato, cubed
1 Tatsoi, chopped
Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
Pour water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer for 5 more minutes.
Brussels Sprouts – I like to steam them for about 8 minutes, cut them in half and then toss with balsamic vinegar, salt, pepper and olive oil. Place on a cookie sheet and put under the broiler for a few minutes till golden. The sugar in the balsamic provides an awesome crust and incredible flavor!!
Spinach – I will enjoy by sauteing with garlic, salt pepper, olive oil and then add a little heavy cream for richness. I will also add chopped artichokes from the pantry from time to time.
Kale – I will use in a Caesar salad and love to sauté with garlic, salt pepper and olive oil. If I can’t get to the salad fast enough a quick sauté really allows me to stretch the shelf life and enjoy later. Foodies Farms and Friends - Cooking with local produce
Potatoes – I will mash, roast, or make hash browns for breakfast one weekend morning. Potato pancakes are also awesome and with Hannukah around the corner another great idea. If you still have apples from the last share, make some applesauce to enjoy with the potato pancakes.
2 cups mashed potatoes
1 cup Matzo Meal
1 onion, diced
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed
Mix mashed potatoes, Matzo Meal, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side; drain on paper towels. Repeat with any remaining batter.
Winter Squash – I love to cut this squash in half, roast in the oven until the meat is tender. Spoon the seeds out and toast them with olive oil, salt and pepper and set aside for your salads or to snack on. Then spoon the meat out of the squash shell, add to chicken stock, bring to a simmer, season with salt and pepper, puree and add cream. Awesome soup to enjoy now or freeze for later.
Beets – I take the stems and leaves and sauté as a vegetable. Also great on the grill! I then slice my beet bulbs, toss with olive oil, season with salt and pepper and then roast till soft. I add them to a salad, serve as a vegetable side or just enjoy snacking on them.
As always, please reach out to Shelley and I at www.foodiesfarms and friends.com with any questions. Also, if you need any help with prepared foods for your Christmas or Hanukah celebration, please let us know.
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Shelley & Josh