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!
Every time I open a box of goodies from the farm I feel like I’m on an episode of Chopped. In lieu of of a 30 minute timeline, I usually wind up with some hair-brained idea in the middle of the night. Insomnia I suppose, has it’s benefits. This week’s CSA shipment had some pretty fun ingredients and the following recipe is the result of my late nights tending to a newborn baby. I do what I can and make the best of the time that I have in the wee hours of the morning.
Apples and pork go pretty hand-in-hand right along with the sage. Inside? More pork and that wonderfully colored Swiss Chard create the roulade. In layman’s terms, you pound the heck out of the meat and roll it up. It’s like one of those Little Debbie Swiss Rolls from childhood but in the form of meat. It looks fancy but is quite easy to make and is a sure fire way to impress discerning guests. I decided to pair the tenderloin with some tarragon and roasted cauliflower mashed potatoes ( click here for the recipe ) and it worked out quite well if I say so myself. Enjoy!
Chop the Swiss chard into 1" pieces, rinse and drain.
In a medium saute pan, add 4oz of pancetta to medium/low heat. Render the fat but keep the heat low enough to avoid burning. This should take less than 10 minutes.
Add the Swiss chard to the pan, stirring and coating evenly with the rendered fat.
Continue to stir and cook on low heat until you've wilted it down. This should take around 3-5 minutes. Remove from heat and set aside.
Preheat oven to 400°.
Slice pork lengthwise, but not all the way through, other side. Open halves, laying pork flat. Place plastic wrap over pork and pound to an even thickness using a meat mallet. Sprinkle evenly on both sides with salt. Spread apple mixture on pork and roll it up.
On the outside of the rolled tenderloin, rub generously with the sage and coat on all sides. Add the meat to a lighly oiled pan. Cover with foil and place in the oven for 20 minutes or until a thermometer inserted in the center registers 145°.
In a small sauce pan, melt butter over medium heat.
Peal and thinly slice your shallots (I used onions in the photo since I was all out of shallots - you can do the same if you feel so inclined) Add to the pan and cook until soft.
Slice and quarter your apples into 1/4" pieces. Add to the pan with the apple cider vinegar, sherry, salt and pepper. Cook apples until soft but still firm.
Remove apples from the pan and set aside. Reserve the liquid and continue to cook the liquid until reduced by more than half.
Remove your meat from the oven and allow to REST for at least 5 minutes. Slice into 1/2 pieces and plate over the apple slices. Gently pour your cider and shallot sauce mixture over the meat and enjoy!
Pairs well with our Roasted Cauliflower and Tarragon Mashed Potatoes!