So I was missing my vegetables last week, but are they ever back! Our farm share pickup last week contained 15+ pounds of vegetables! Red Russian kale, tomatoes, lettuce, zucchini, squash, pears, pumpkin and carnival acorn squash, We’ve had a busy cooking week. Here’s what has been on the menu:
Farfalle with creamy kale pesto and baby squash
I learned a trick last week — give greens a whirl in the food processor with nuts, olive oil, parmesan and garlic and you’ve got yourself an easy way to consume your daily dose of greens.
For this dish I used the Red Russian kale in place of basil in the traditional pesto recipe, mixed in some heavy cream and butter and topped with sauteed baby squash. Yum!
Butternut squash and white bean burritos
I love the flavor of sweet, mellow butternut squash with creamy white beans and a little red onions. This dish takes a little while but isn’t terribly onerous. The hardest part is peeling and cubing the squash. Once that’s done you’re in the home stretch. Just cook for a long time over medium heat with some chopped red onion and a little sage. Toss in a can of rinsed cannellini beans for the last few minutes and wrap in a tortilla shell. Cheese is a good addition -you could do goat, blue, mozzarella or all three! It’s best served with a little sour cream.
Pear pizza is a hall-of-famer in my list of last-meal options. We’ve been making this almost weekly fall through spring for years. It’s just a caramelized pear and red onion mixture on a pizza crust heaped with mozzarella and/or provolone and hazelnuts. It’s heaven. A few years ago when I had the job from hell I self-medicated with slice after slice of this stuff. Making it with pears fresh from the farm just elevates it even another notch. We top the pizza with greens and a homemade blue cheese dressing. The greens this week in the farm share were a sweet, mild lettuce.
Zucchini and black bean quesadillas
Here’s a dish that turns up regularly at our house. It’s a super quick and simple dinner. Sautee one or two small diced zucchini in olive oil with some chopped red onions. Season with salt, pepper and your choice of spices. Oregano is good, so is cayenne pepper. Add a can of rinsed black beans and allow to heat. Meanwhile melt some cheese on a tortilla shell, and add your zucchini-bean mixture. Top with cilantro and serve with cilantro sour cream.
This has been a good week!
By the way, if you haven’t followed my CSA experience the past few months I’ve kept a log of all my posts here.