Here’s another great way to use those beautiful and nutritious beet greens. Serve with a side of beets. I tend to shy away from precise cooking times on this dish. Times can vary depending on the brand of rice and type of broth you’re using. If you’re new to making risotto, please visit this helpful site to make sure you cook the perfect dish http://lifehacker.com/5890864/use-the-smear-test-for-perfectly-cooked-risotto
Chef’s tip: Homemade broth is best but if you do not have access to a quality, flavorful broth you can add fresh oregano and/or basil to help kick the dish up a notch.
Prepare all of the following risotto ingredients. Grate 1 cup of cheese. Finely mince your shallot and set aside. Smash and chop your garlic cloves and set aside. Chop up your beet greens and set aside.
For your vegetable broth, place in a separate stock pot and heat to a medium temperature. This is a key step and remember to always keep your broth at the same temperature that you cook your rice.
In a large saute pan (preferably something with a thick bottom so you don’t burn the rice) heat your butter and olive oil on medium/low heat. Using a really good quality butter will make a huge difference in how your risotto tastes (in my personal opinion) so stick with a good pasture butter like Kerrygold, Organic Valley or some nice homemade butter from your local farm.
Add your rice and minced shallots and cook (stirring frequently) until the rice is transparent and very lightly toasted. This should take around 3-4 minutes.
Now we add the wine and chopped garlic and red peppers. Gently stir the rice, wine and garlic until the wine is well absorbed by the rice.
At this point, we begin adding the broth. TWO ladles at a time. Add two ladles of broth and STIR your risotto constantly until the broth has been absorbed. Once that happens, you can add two more ladles of broth and repeat. Risotto is made by adding broth slowly over a period of time. Adding too much liquid at one time can make your risotto turn out runny and that's something Gordon Ramsey yells at people for. Yikes!
Now here’s the tricky part. Just because we have 8 cups of broth in that separate pan does not mean you’ll always use up the entire pot of broth. It’s always good to have a little too much broth leftover than not enough broth when you’re cooking this dish. Good judgement comes into play at this stage. As you’re stirring (you didn’t forget the part about stirring constantly right?) give your risotto a little taste. How close is it to being al dente? What the heck does al dente mean? This is where we use the smear test. (visit the lifehacker link provided above)
When your rice is CLOSE to al dente, add your chopped beet greens and continue to stir. It should take a few more minutes until you're close to being done.
Once your rice is AL DENTE, remove from the heat and add your cheese. Stirring well until all of the cheese has melted and is incorporated into the dish. Add salt and pepper to taste The final product should look creamy and firm but not runny. Enjoy!
Chimichurri sauce is a wonderful green garlicky and zesty sauce originating from Argentina. The origins of the name and the sauce is unclear but there is a theory that the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”. The sauce is best served with grilled meat. In light of the recent wet Washington weather, I was forced to whip this dish up indoors. It’s still quite delicious either way but if you have the option to grill, go for it. The sauce works as a marinade, topping and dipping sauce! Enjoy!
Place all sauce ingredients into a food processor or blender. Pulse until chopped. Set aside.
Using a sharp chef's or filet knife, slice each chicken breast horizontally into two even pieces.
Place your chicken in a large sealable dish (for marinating). Evenly coat the chicken in salt and paprika. Add the lemon juice and vinegar (this will help tenderize the meat) and cover in 1/2 cup of your chimichurri sauce. Place in the refrigerator and allow to marinate for at least 3 hours.
Remove chicken from dish and discard remaining marinade. Allow the chicken to reach room temperature before cooking.
Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; coat pan evenly. Add chicken to pan; Cook for 5-6 minutes. Turn chicken over; reduce heat to medium and cook for another 5-6 minutes or until done. The chicken should be golden brown and the juices should run clear.
Remove from pan and top with chimichurri sauce. Enjoy!
When I saw the yellow chard in my CSA box this week, I immediately thought of soup. Everyone in my house has been sick except for me (knock on wood) so making a quick soup sounded like a good idea. This soup can be made spicy or mild but I do implore the use of some quality spicy Italian sausage. If you’re a local here in western Washington, I suggest using some sausage from Heritage Meat here in Rochester or at your local Co-Op. I absolutely LOVE their seasoning and it works great in this soup (and my Mother-in-law’s famous meatballs)
The soup is reminiscent of a soup that shall remain nameless from Olive Garden but with a few more ingredients and some home cooked lovin’. The zucchini from this week’s box made a nice final addition to the recipe! Enjoy!
In a large stockpot, brown your sausage and onions over medium heat.
Once your sausage is brown and your onions have cooked, add the garlic and cook for about 2 minutes. Deglaze the pan with the white wine and scape up any little bits that are stuck to the pan.
Add chicken broth, the minced and roasted red bell pepper, potatoes, thyme, red pepper flakes and pepper. Cover and reduce heat to low. Cook for about 10 minutes or until your potatoes are FIRM but cooked.
Once your potatoes are firm (but cooked) add your heavy cream, swiss chard and zucchini. Now, cook the soup for another minute or two. I prefer my zucchini pretty firm so I like to add them at the very end with the chard and cream. If you like them softer, add them a little sooner!
Add salt to taste (if needed). I generally do not need salt, it all depends on the broth you used in the soup!
What a perfectly good way to turn a healthy food into something fried and delicious. (Lets try not to think about the unhealthy part) In the recipe below, I used some of the broccoli that was included in the recent farm share. Personally, I’m not a member of the broccoli appreciation committee but my husband is a huge fan, especially anything cooked in beer batter. I’ve used the same recipe for mushrooms (my personal fave), zucchini, cauliflower, onion rings and of course… a nice hunk of fish. For the beer, I would suggest going with something light like a pilsner or lager. I prefer to use ales (on the malty side and not too bitter). If you prefer to not use beer, you can always use sparkling water as a substitute.
If you’re without a proper thermometer to check the oil temperature, I suggest throwing in a brave piece of battered goods into your oil to ensure that your oil isn’t too hot or too cool. Here’s some tips on how to fry without a thermometer. My thermometer inconveniently broke, hence the photo below of the lone broccoli… testing the oil like a champ. I also prefer to use avocado oil over canola for health reasons but you can use either. You may need to use more or less oil depending on the size of your pan. You should at least cover what you’re frying by half for best results.
Whisk together your flour, salt, pepper, paprika and red pepper flakes.
In a separate bowl, whisk your egg yolks and vegetable oil until creamy. Drizzle the egg mixture over the flour.
Mix together with a fork until your dough is a little shaggy.
Slowly pour in your beer while whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.
In a separate small bowl, add flour for dredging. Place florets into the flower and lightly coat.
Drop the florets into the batter, making sure each one is well coated.
Heat the oil in a large Dutch oven until it reaches 375 degrees F. If you do not have a thermometer, check out the link I provided in the description above OR do like I do and throw in a tester. Using tongs, gently add them to the oil and fry until golden brown, turning if necessary (appx. 3-4 minutes). Remove from the oil with a slotted spoon and drain on a paper towel lined plate.
Serve with your favorite dipping sauce or as my husband prefers, Sriracha ranch dressing.
Hello summer! Here is a wonderful, flavorful, quick and easy recipe with a whopping nine ingredients. It’s strikingly similar to a traditional Aglio e Olio but with a little extra flair. Served with fresh tomatoes and topped with a little balsamic reduction, it rounds out the fresh peppery arugula that we included in your first summer CSA box. Cook on!
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm (al dente). This should take about 8-12 minutes depending on your pasta, just check the package for cooking time. Drain and transfer to a pasta bowl.
In a small saucepan, start your balsamic reduction. (Please see link in the recipe description above for directions)
In a large skillet on medium heat, add your olive oil and thinly sliced garlic cloves. Cook for about 10 minutes - keep a watchful eye as you do not want your garlic to brown. Once your garlic has become fragrant and has a slight golden toast to the edges.
Reduce heat to low and add your red pepper flakes. You can always add more or less depending on the level of spice you like.
Add your noodles to your pan with the olive oil. Add your parsley, arugula and tomatoes. Cook until your arugula is slightly wilted then stir in your Parmesan cheese. This should only take about 2 minutes. Remove from heat. Drizzle a teaspoon or two of balsamic reduction on each plate, then serve! Buon Appetito!