When I think of pesto, a variety of pasta dishes immediately come to mind, but this week, I wanted to push outside the box. This recipe offers a refreshing take on cooking with pesto that embraces all of its delicious qualities while inspiring a new approach, and it includes white beans, which I’m just crazy about. And it provides the perfect opportunity to dig into the delicious pesto in your shares this week, compliments of a Main Street Farms and Crooked Carrot collaboration! Pesto and White Bean Soup Inspired by the Food Network Kitchen Makes 6 servings Ingredients: 2-3 tbsp. Olive Oil 1 small Onion, diced 4-6 cloves of Garlic, sliced 1 bunch Kale, stems removed and leaves torn into chunks – or – 1 bag Baby Spinach pinch of Red Pepper Flakes 2 (15 oz.) cans Cannellini Beans, drained – or 3 cups cooked Cannellini Beans 1 cup Water 3 tbsp. Pesto 2 tbsp. Grated Parmesan 3 cups Chicken Broth 1/2 cup Roasted Red Peppers, diced 1/4 cup Kalamata Olives, chopped (Optional) Salt and Pepper to taste Instructions: Heat oil in stock pot over medium low heat. Sauté Onions until soft and translucent. Add Garlic and Red Pepper Flakes. Sauté until aromatic, about 1-2 minutes. Add Cannellini Beans and Water and simmer until thick, about 8 minutes. Stir in Pesto and Grated Parmesan Add Chicken Broth. Simmer for 15 minutes. Add Kale or Spinach and mix until just begins to wilt the leaves. Stir in Roasted Red Peppers and Olives. Add Salt and Pepper to taste. Serve hot with fresh, crusty bread. Image courtesy of: http://www.foodnetwork.com/recipes/food-network-kitchens/pesto-bean-soup-recipe.html.
This is easily one of my favorite seasonal meals. It’s a mix of just about every summer veggie I can get my hands on, topped with zesty grilled chicken. AND it’s a great way to throw something together out of all the odds and ends of your CSA share at the end of summer. If there are certain vegetables you prefer more than others, I encourage you to tailor the recipe to your tastes. Particularly as the seasonal offerings change, you can make substitutions based on what’s available. No matter what, I promise you’ll be coming back for seconds! End-of-summer Fiesta Salad By Holly Rodricks Makes 4 servings. Ingredients: Quick Chicken Marinate – 2-3 Chicken Breasts (or 1.5 – 2 lbs. chicken or other poultry), cut into tender-sized strips 1 tsp. Onion Powder 1 tsp. Garlic Powder 1 tsp. dried Oregano 1 tsp. dried Basil 3/4 tsp. Salt 3/4 tsp. Pepper 1/3 cup White Wine* 1 tbsp. Lemon Juice (Optional) 1 tbsp. Olive Oil Grilled Veggies – 3-4 Zucchini, sliced diagonally lengthwise into long, flat pieces 3-4 Colored Bell Peppers, seeded and quartered Any other veggies of choice that you enjoy grilled Olive Oil Salt and Pepper to taste Salad – 1 bag Spring Mix (or 1 head Lettuce, chopped) 1 small Cucumber, sliced 1 pint Cherry Tomatoes, halved, or 1 Heirloom Tomato, chopped bite-sized 1 Avocado, sliced (optional) 1 cup Black Beans, canned or cooked 1/2 cup Monterrey Jack Cheese, shredded Salsa of choice Instructions: Mix all marinate ingredients together and allow to sit for 5 minutes until dried herbs re-hydrate a bit. Add Chicken to marinate and toss to evenly coat. Allow to sit for a minimum of 20-30 minutes, or as along as a full day. (I like to get the Chicken in the marinate in the morning before heading out for the day, and grill it when I’m home for dinner.) While Chicken is marinating, toss Zucchini and Colored Peppers in olive oil, salt and pepper. Cover and let sit for as long as Chicken marinates. Grill marinated Chicken and vegetables. When done, set aside to cook slightly. Fill salad bowls with Spring Mix and layer with Cucumbers, Tomatoes, Avocados, and Black Beans. Sprinkle with Monterrey Jack Cheese. Slice cooled Chicken and grilled veggies into thin strips and lay over salad. Top with heaping spoonful of Salsa and enjoy! *If you don’t have any White Wine on hand, substitute equal parts Vinegar and Water adding up to 1/3 cup and add 1 tsp. Sugar.
Goulash was already family favorite in my house before I started using fresh heirloom tomatoes instead of their canned plum cousins. This recipe was birthed out of a creative stroke of inspiration and more heirlooms than I could keep up with before they spoiled. As the old saying goes, “Necessity is the mother of invention,” and so my summer goulash was born. The sweetness of the heirloom tomatoes gives this dish a fresh, lively new life, and it always seems to disappear just as soon as I make it! Summer Goulash with Heirloom Tomatoes By Holly Rodricks Makes 4-6 servings. Ingredients: 1 lb. Ground Beef 3-4 medium-sized Heirloom Tomatoes, blanched, peeled*, cored, and chopped roughly 3-4 cloves Garlic, minced Pinch of Baking Soda 8-10 leaves of Basil, thinly sliced Salt & Pepper to taste 1 lb. Macaroni or medium-sized, textured pasta of choice (Rotini, Fusili, etc.) Freshly grated Parmesan Instructions: Cook Ground Beef in a large skillet over medium heat until almost done. Remove from pan with slotted spoon, and set aside. Use oil from Beef remaining in pan to sauté Onions until translucent and soft. Add minced Garlic and sauté for an additional 1-2 minutes, until aromatic. Add Tomatoes and Beef, and allow to simmer for 10 minutes. Add Baking Soda, Sugar, Basil, and Salt and Pepper to taste, and increase heat to medium-high. Stir regularly, allowing to bubble for 15-20 minutes, or until tomato liquid thickens slightly and reduces by half. While liquid is reducing, cook pasta in salted water, and drain when cooked. Add pasta to skillet with all other ingredients. Mix thoroughly to combine. Serve hot, garnished with fresh Parmesan. *The tomatoes must be peeled to create the desired sauce in this recipe. To do this, fill a medium-sized pot halfway with water and bring to a boil. When the water is bubbling, drop your tomatoes in and let them sit in the boiling water for 30 second. Remove them with a ladle or tongs and put them in a sink full of cold water. Once they have cooled, the skins should peel right off.
Summer Minestrone Soup By Emily Burrichter Makes 4-6 servings. Ingredients: 6 cups Water 1 6 oz. can Tomato Paste 1 tsp. Italian Seasoning or 1 tsp. dried Oregano 1 Onion, chopped 1 bulb Garlic (6-8 cloves), minced 1 medium Zucchini or Yellow Squash, chopped 1/2 bunch greens of choice (Chard, Kale or Spinach), stems removed and cut or ton into small pieces 1 15 oz. can Kidney Beans 1 cup Penne or Rotini 1/3 cup finely grated Parmesan Cheese 2 tbsp. fresh Basil, chopped (Optional) Salt and Pepper to taste Instructions: In a stock pot, bring Water to boil and and Tomato Paste and Italian Seasoning. Add Onion, Garlic, Zucchini, and Greens to pot. Boil for 15 minutes or until vegetables are tender. Add Kidney Beans and Pasta. A couple of minutes before Pasta is done cooking, when it’s al dente, turn off heat and add Parmesan Cheese, Fresh Basil, and Salt and Pepper to taste.
Starting to wonder what to do with all this summer squash? Our good friend and former NYC Chef Elias Kushner, now calls CNY home, and he has just the answer – Summer Ratatouille! Learn more about Elias and his food adventures on his website, What’s Edible, and follow him on Instagram! Summer Ratatouille By Elias Kushner, What’s Edible Makes 4 servings. Ingredients: 2 1/2 tbsp. Olive Oil 4 Cloves of Garlic – sliced thinly 1/4 tsp. Chili Flakes 2 medium to large Tomatoes, diced 1 small Onion, sliced thickly 1 Zucchini or Yellow Squash, diced finely 1 Cubanelle Pepper, sliced thinly in short pieces 1 large or 2 small Japanese Eggplants, diced (Optional) 2 tbsp. fresh Basil, roughly chopped 2 tbsp. fresh Oregano, roughly chopped 2 tsp. + 1 pinch Salt Black Pepper to taste Instructions: Heat Olive Oil in a large, tall-sided pan or stew pot over a medium-low heat. Add Garlic, Chili Flakes, and pinch of Salt and cook, stirring frequently until aromatic. Add Tomatoes and stir until combined. Cook on medium heat for approximately 5 minutes. Add Onions and stir. Let simmer for 2 minutes. Add Squash, Eggplant, Pepper, Salt, and Black Pepper and stir. Simmer on medium-low heat for 15-20 minutes or until liquid has thickened. Enjoy.
‘Tis the season when zucchini grows giant overnight. This recipe is quick and easy, perfect for a family or easily increased for a large group gathering. Grilled Zuke & Herby Quinoa by Abigail Henson, Founder of LoFo* Makes 6 servings. Ingredients: 1 large Zucchini 6 Rainbow Chard Stems 1 cup Quinoa, uncooked 1/4 cup White Vinegar 2 tbsp. Sugar 1 tbsp. Kosher Salt 1/2 cup Crumbled Feta (Omit this step for a 100% vegan recipe!) 1/2 cup Kalamata Olives, pitted and chopped 1 handful of your choice of Fresh Herbs (I like mine chock-full of Basil, Mint, Parsley, Dill, & Sage.) Salt and Pepper to taste 1 Lemon, juiced Instructions: STEP ONE: Quick-pickle your Chard stems. It is absolutely tragic when I see someone toss the stems of a rainbow chard- they are so crisp and delicious, and the splash of color they add to any dish is worth keeping them around. This is an easy way to jazz them up. They will start to take the brine in within 30 minutes, for a quick-pickle fix. Chop at the nape of the leaf of 6 Rainbow Chard leaves, trimming the ragged edges where they were connected to the main plant. Slice each stem 2-3 times length-wise, and then cut across the width by the ¼ inch to make tiny cubes. In a small bowl, mix Vinegar, Salt, and Sugar and stir. Place Chard cubes in the brine and let rest. STEP TWO: Cook your Quinoa. I like to cook a big batch of quinoa at the beginning of the week so that I can speckle it into my meals throughout the weekdays without much hassle. Place Quinoa in a large bowl and submerge it in water, gently swirling it around. Strain in a fine mesh strainer and add to a medium pot. Add 2 cups of Water and a teaspoon of Salt to the pot. Bring to a boil, cover pot, reduce heat, and let cook for 15 minutes. Remove from heat and let let rest for 5 minutes before removing the cover to fluff. STEP THREE: Grill your Zuke. While your Quinoa is cooking, slice your Zucchini into 4 sections, then cut each section in half. Each section will act as one serving. Rub Zucchini with Olive Oil. Sprinkle with salt and pepper, and put seed side down on grill. Cover grill and let cook for 10-15 minutes, until char lines have appear and pieces are fork-tender. Remove from grill and allow to cool slightly. STEP FOUR: Fill your Zuke. Taking the spoon down the center of the Zucchini gently remove the seeds and transfer them into a sauté pan. Combine cooked Quinoa and chopped Herbs. Add a drizzle of Olive Oil and Lemon Juice to the quinoa mixture. On medium heat, lightly toss all ingredients in pan. Transfer filling from pan into Zucchini boats. Top with chopped Kalamata Olives and crumbled Feta Cheese. Strain Rainbow Chard stems from the pickling liquid and sprinkle over Zucchini boats like it’s party time! Give thanks to the beautiful bounty you are about to receive, go forth, and eat local! *ABIGAIL HENSON is the Founder of LoFo, a company that specializes in conscious cuisine and provides catering, events, and education.