All kale Emperor Caesar!
Caesar salad; delicious classic that can run the risk of getting boring. Without bastardizing things too much we found some baby kale to add a little bitterness and texture, added bacon (surprise!), and used sourdough for the croutons. The result was a slightly heartier version that played well with our more traditional dressing (make your own and you’ll never go back to the store-bought stuff). Um…romaine who?
Equipment Needed: Frying Pan, Blender or Food Processor, Chef’s Knife, Cutting Board, Wooden Spoon, Paper Towels, Sieve or Salad Spinner, Small Mixing Bowl, Fork
Serving Suggestion: Family Style
Suggested Wine Pairing: Chardonnay, Sauvignon Blanc
Suggested Beer Pairing: Pale Ale, Black IPA, Dry Stouts
- 10 oz baby kale (you can use two bunches of normal kale if you can’t find the other stuff) ($4.49/5 oz package)
- 6 slices sourdough bread (about $3.99/loaf)
- 6 slices thick cut bacon ($7.99/lb)
- 4 eggs ($12.99/lb
- 2 lemons ($0.50/each)
- 2-3 cloves garlic ($2.99/lb)
- 4-5 anchovy fillets ($1.99/12 oz tin)
- 1/2 C Parmigianna Reggiano cheese ($12.99/lb)
- 1 TSP capers ($2/3 oz jar)
- 1/2 TSP ground mustard ($3.49/3 oz)
- 1/2 TSP cayenne pepper ($2/3.5 oz jar)
- 1/4 C & 3 TBSP extra virgin olive oil, separated ($8.99/32 oz)
- Separate your eggs and pour the yolks into your blender (or food processor). Peel and crush the garlic cloves and toss them in as well.
Separate your eggs over a different bowl so you don’t run the risk of getting egg whites in the dressing,
- Squeeze in the juice of 1 1/2 lemons and grate in about 1/2 a cup of Parmigianna Regianno. Throw in the anchovies, mustard, cayenne pepper, a pinch of salt and pepper, and a teaspoon’s worth of capers. Blend the whole lot together.
Start with the juice of one lemon and add more to taste. We ended up using 1 1/2.
The anchovies will provide the umami backbone for the dressing.
- Once the solids have broken down slowly pour in 1/4 C of extra virgin olive oil. Be careful not to thin it out too much, though; the dressing should still be able to coat a spoon without running off that easily.
- Taste, taste, taste. Caesar dressing is all about the right balance and is more art than science. The flavors will need a little time to meld, though, so stop when it’s at the brink of where you want it then pop the dressing in the fridge for an hour. You can always go back and readjust more later.
- Sift through your kale and throw out any overly wilted or rotten leaves. Rinse, dry and set aside.
- Place the frying pan over medium heat and add your strips of bacon. While your piggie pieces are crisping up take the sourdough bread and cut it into 1/2-1 inch cubes and set aside.
- When the bacon is nicely crisped up remove it from the pan and drain it on paper towels. Leave the fat in the frying pan, though, as this is going to help flavor your croutons. Yes, bacon fat croutons.
- Thow in the bread cubes and stir so they get evenly coated with the remaining fat. Drizzle a little extra virgin olive oil over everything to provide the extra lubrication required and salt and pepper liberally. Leave the bread to sit for about 4 minutes per side and once it’s crisped stir it up to fry the other sides.
Don’t stir the bread too much but make sure it doesn’t burn.
- In a large mixing bowl add the kale and pour the dressing over the top. Toss the leaves thoroughly to ensure even coverage.
- Cut the bacon into thin strips crosswise. Sprinkle over the greenery and add croutons until you’re satiated. Stir it up if you want to further incorporate the dressing or eat it as is to keep the flavors distinct. Grate some extra cheese on top if your heart desires and get to it.
Roasted harvest goodness all done up.
This wrap is an easy way to use a hodge podge of veggies to create a cornucopia of fall’s best flavors. Lose the kielbasa to make it a satisfying vegetarian delight. Lose the cheese to make it a vegan delight, then never call us again.
Equipment Needed: 2 Baking Sheets, Wooden Spoon, 3 QT Pot w/ Lid, Steamer Basket, Chef’s Knife, Cutting Board, Cheese Grater, Toothpicks
Serving Suggestion: Individual Plating
Servings: 6 wraps
Suggested Wine Pairing: Old Vine Zinfandel, Pinot Noir, Malbec, Rioja
Suggested Beer Pairing: Brown Ale, Oktoberfest, Dunkelweizen, Dopplebock, Brown Belgians
- 1 package of turkey kielbasa ($4.99/16 oz)
- 1 butternut squash ($1.99/lb)
- 1 bunch baby turnips (about $2.99/bunch)
- 3 apples (about $1.50/lb)
- 1 bunch kale ($1.50/lb)
- 1 medium onion ($0.99/lb)
- 3 cloves garlic ($2.99/lb)
- 1 lb. fontina cheese ($7.99/lb)
- 6 whole wheat wraps ($2.89/8 pack)
- 2 TBSP apple cider vinegar ($2.79/32 oz)
- 2 TBSP grade A maple syrup ($7/8 oz)
- 2 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 TBSP ground allspice ($3.79/1.95 oz jar)
- 1/2 TBSP cayenne pepper ($2/3.5 oz jar)
- Preheat the oven to 400°F. Put the fontina in the freezer to make it easier to grate.
- Wash and peel the squash. Cut it in half, scoop out the seeds with a spoon and cut it into 1/2 inch chunks.
Cut the squash into bite-sized cubes for even roasting and easy eating.
- Peel and halve your onion then cut it into thin strips. Mince the garlic spread both evenly over the squash.
- Wash the turnips and cut off the stems. Depending on their size either halve or quarter them; you want the pieces to be roughly the same size as the squash. Toss it in with everything else.
It's hard to come up with a witty caption for turnips. Fail.
- Wash the apples and cut the sides off as close to the core as possible without getting any seeds or husk.
Don't slice the apples too thinly or they'll be too mushy.
- Pour the vinegar, maple syrup, olive oil over the top of the veggies. Sprinkle about 2 tablespoons of salt and pepper in addition to the allspice and cayenne pepper evenly over the mix and stir everything together to evenly coat things. Toss the veggies in the oven for 30 minutes.
- While the roasting is making it all happen, put your steamer basket in the 3 quart pot and add water until it just touches the bottom of the basket.
- Cut the end of the stems off the kale, wash the leaves and cut them into 1 inch strips. Toss them in the steamer, cover the pot and put it over medium heat. Cook everything down for about 30 minutes or until tender.
We've never eaten as much kale as we have with this CSA.
- While everything is cooking in its own special ways, take the kielbasa and cut it on a bias (diagonally) into 1/2 inch discs. Cut each disc in half and add it to the roasting mix with about 10 minutes left on the timer to heat it up (it’s pre-cooked).
- Grate the fontina and set it aside. Once the veggies are roasted and the kale is soft take each wheat wrap and layer on the fillings. We like to lay down the roasted veggie mix, then the kale, then the cheese. Leave about an inch of space on each end of the wrap (just pick 2 opposite sides to be the ends) and fold the end up over top of the filling. Fold each side over and hold the whole thing in place with a couple strategically placed toothpicks.
- Repeat the process until you’re out of ingredients and put them on your other baking sheet. Pop them back in the oven for another 5 minutes to melt the cheese, remove the toothpicks (very important) and enjoy.
Posted in Recipes
Tagged apples, CSA, fontina cheese, kale, locavore, main course, onions, oven, roasted, squash, stove top
If a bowl of this doesn't satisfy then there's nothing more we can do for you.
In our never-ending quest to plow through our CSA veggies we’ve combined the yin and yang of healthy and gluttonous. Buttermilk gives everything a tangy zip while the additions from the garden make it a mac attack to be reckoned with.
Equipment Needed: 3 QT Pot, Steamer, 13 x 9 Baking Pan, Frying Pan, Spatula, Cheese Grater, Colander, Chef’s Knife, Cutting Board, Spoon, Kitchen Shears (optional)
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Un-oaked Chardonnay, Cabernet Franc
Suggested Beer Pairing: Belgian Browns, ESB Ale, Dunkelweizen
- 2 bunches broccoli (about $2.89/lb)
- 1/2 lb kale (about $1.49/lb)
- 1 medium onion ($0.99/lb)
- 8-10 slices turkey bacon ($4.50/12 oz package)
- 3 small serrano peppers (Thomas grew these but you should be able to get them for about $2/lb; substitute 2 jalapenos if you like)
- 2-3 C low-fat buttermilk ($2.19/QT)
- 3 TBSP butter ($4.99/lb)
- 4 TBSP flour ($1.89/2 lbs)
- Italian-style or Panko bread crumbs ($2.99/24 oz package)
- 8 oz fontina cheese ($8.99/lb)
- 8 oz extra sharp cheddar cheese ($5.99/lb)
- 1 lb. elbow macaroni ($0.99/lb)
- Extra virgin olive oil ($9.99/34 oz bottle)
Note: This recipe has a lot of moving parts so you can do them in almost any order you want, but we recommend making the cheese sauce last before throwing everything in the oven.
- Start boiling water for your macaroni. As soon as it’s at a rolling boil toss in a couple pinches of salt, some olive oil and the pasta and cook it until it’s al dente (about 6 minutes or so). Drain and pour the pasta into the baking pan
- Wash all your veggies. Cut the broccoli into bite-sized florets, trim the kale off the stems, dice the onion and peppers, and mince the garlic.
Bite-sized broccoli is easy to steam and even easier to eat.
- Using the same pot you did your pasta in, add the steamer basket and some water so it’s just barely touching the bottom of the steamer. Bring it up to a simmer, add the kale and steam for about 15 minutes. Remove and drain the kale, add more water if you need to and repeat the process with the broccoli. Once the veggies are done, toss them in with the pasta. (NOTE: If you don’t have a steamer basket, or don’t have the patience to wait 30 minutes, you can saute the broccoli and kale.)
Steam the veggies to seal in the nutrients.
- While your veggies are steaming, put the frying pan over medium heat and cut your turkey bacon into it. Fry up the pieces and about halfway through add the onion, peppers and garlic and cook them down. Add the entire mix to the baking pan with the rest of it.
Keeping it pseudo healthy with turkey bacon.
- Preheat the oven to 350°F about 20 minutes before you’re ready to bake the final product.
- Again, reusing your pot put it over low heat and melt down your butter. Add the flour and stir together to make a roux. Cook it until it’s golden brown and add 2 cups of buttermilk. Stirring constantly, grate in the cheddar and fontina and heat the pot of gold until the cheeses are totally melted and incorporated. Add more buttermilk as necessary to thin things out; the final sauce should be slightly runnier than chocolate syrup.
A little roux will help thicken the sauce.
- Pour the sauce over the baking pan mixture and, carefully, stir the whole thing so it’s all incorporated. Coat the top evenly with breadcrumbs and pop it in the oven for about 30-40 minutes. Serve and mow your way through the cheesy garden of goodness.
We'll just let you have a moment with this one.
Posted in Recipes
Tagged broccoli, buttermilk, cheddar cheese, CSA, fontina cheese, kale, locavore, main course, oven, pasta, stove top