This week there is going to be Baby Romaine Lettuce, Arugula or Swiss Chard, Kale, Garlic Scallions, Radishes & a few Snap Peas in the CSA share!
KALE AND FETA ONE-POT PASTA
3 tablespoons olive oil
6 to 8 cups packed fresh kale leaves
⅛ teaspoon salt
4-1/2 cups water
1 pint cherry tomatoes, halved
8 oz of Fettuccine Pasta
3 garlic cloves, minced
salt and fresh ground pepper, to taste
2 tablespoons Extra Virgin Olive Oil
½-cup crumbled feta cheese
Heat olive oil in a stockpot. Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes. Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper. Cook over high heat and bring to a boil. Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally. Remove from heat and let stand 2 minutes. Drizzle with Extra Virgin Olive Oil. Stir in crumbled feta cheese. Serve immediately.
Roasted Radishes and Swiss Chard
1 bunch if Radish, cleaned, trimmed and cut in half lengthwise
1 bunch of Swiss Chard. coarsely chopped
2 Tablespoons of Olive Oil
juice from 1/2 a Lemon
salt & pepper to taste
Preheat oven to 375°. Place radishes, 1 tablespoon of olive oil, lemon juice, salt & pepper in a large bowl and toss together. Spread radishes on a baking sheet and roast for 20 minutes. While the radishes are cooking place swiss chard in the bowl with 1 tablespoon of olive oil and coat leaves with the oil. After removing the radishes from the oven turn oven to 425°. Arrange the swiss chard on the baking sheet with the radishes. Put baking sheet in oven when the oven comes up to temperature. Roast for 3-5 minutes. Remove from oven and place immediately onto serving dish.