Week 6

Food

Cabbage

Carrots

Kale

Parsley

Peas

String beans

Recipes

Really Week 6 is over, but it was good. De-lish. My two favorite dishes were spicy green beans with garlic and my very modified version of spaghetti alla carbonara. I also roasted the kale again, but at a lower temp and for less time. It just dissolved in my mouth.

Spicy green beans with garlic (from Emeril Lagasse, 2001)

Ingredients

1/4 cup clarified butter (I just stuck my non-clarified onto the skillet)

3 cloves garlic, thinly sliced (I just minced mine)

2 small green peppers, stems and seeds removed, minced 

2 t turmeric 

2 t ground cumin

1/8 t cayenne

1 lb green beans, tough ends removed

1/4 cup water

1 1/2 t salt

3 T sesame seeds (I did not add these)

1. In a large saute pan, heat butter over medium-high. 

2. Add garlic, peppers, turmeric, cumin, cayenne, and cook, stirring until the garlic begins to turn golden, about 2 minutes. 

3. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. 

5. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes. 

Modified spaghetti alla carbonara

Ingredients

1 lb spaghetti (I don't do spaghetti, so I used whatever noodles I had on hand...probably penne)

2 t olive oil

4 cloves of garlic, crushed

3 ounces thinly sliced prosciutto, trimmed of fat and diced (I didn't have any on hand, so I used lots of de-thawed frozen shrimp instead)

1/4 cup dry white wine

1 large egg

2 large egg whites

2/3 cup freshly grated parmesan cheese

1/4 cup finely chopped fresh parsley

Freshly ground black pepper to taste

1. In a large pot of salted boiling water, cook the pasta until al dente.

2. Meanwhile, heat oil over medium heat. Add garlic and cook until they turn golden. Add shrimp and cook 1 minute. Add white wine and simmer 1 minute. Remove from heat.

3. In a small bowl, whisk egg, egg whites, cheese, and parsley. Season with pepper.

4. Drain pasta and return it to the pot. Add the egg mixture and the shrimp to the pasta. On a low heat, toss the pasta until the eggs are creamy, 30-40 seconds; do not overcook. Add more pepper, and serve. 

Week 3

Food

Garlic scapes

Kale

Lettuce

Pea sprouts

Radishes

Rhubarb

Recipes

Our garlic scapes came with a recipe for pesto, which I made on Wednesday night. I served it with pasta and a fresh lettuce salad that was garnished with the radishes and pea sprouts. I tried to make roasted kale, but made burnt to a crisp kale instead. Oh well...the delicious pesto made up for it. 

Garlic scape pesto

1 cup chopped garlic scapes

1/3 cup walnuts

juice of 1 lemon

1/2 cup parmigiano-reggiano cheese, grated

1/2 cup EVOO

coarse salt and pepper, to taste.

Blend everything but the olive oil, salt and pepper in a food processor or blender. Slowly drizzle in the oil with the motor running, and blend until emulsified and smooth. Add salt and pepper to taste. 

Roasted kale

4 cups packed kale

1 T EVOO

1 t sea salt.

Heat the oven to 375. Wash and trim kale (remove tough stems by folding in half like a book and cutting off). Toss with EVOO. Roast 5 minutes. Turn kale over. Roast 7-10 minutes. Sprinkle with salt and serve immediately. 

**My kale was burnt. I didn't have too much to work with, so perhaps that was my first problem. Also, Sarah pointed out that maybe the veggie share kale isn't as tough as grocery store kale. I would cut the oven temp next time.**