Simply Sautéed Swiss Chard

Colorful rainbow chard is one of the vibrant greens we see frequently coming from Windflower Farm. One of the best ways to prepare it is simply sautéed with oil, salt & pepper, but incorporating a few other CSA items makes this especially delicious! Member Elisabeth Stuveras has modified a recipe she found on Simply Recipes to make the most of her share. She recommends it as a light lunch or dinner with scrambled eggs on the side

Simply Sautéed Swiss Chard

• CSA Swiss chard

• CSA Onion

• CSA Garlic scapes

• Pinch of red pepper flakes

• CSA Eggs (scrambled and on the side)

Rinse the chard, then tear or cut the leaves away from the stalks. Cut the stalks into 1/2-inch pieces and separately cut the leaves into 1-inch wide strips.

Thinly slice garlic scapes and dice onion. Heat some olive oil in a sauté pan over medium heat, then add garlic scapes, onion, and crushed red pepper. Cook until fragrant.

Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes until soft. Then add the chopped chard leaves, tossing with the oil & aromatics. Cook 3-4 more minutes, turning chard frequently to wilt and cook it consistently.

Chinese Tomato Egg Stir-Fry

Don't know what to do with all those tomatoes? Try out this tasty tomato egg stir-fry. I like making this for a quick lunch when I'm working from home, but it makes for a good meal any time of the day. 

Chinese Tomato Egg Stir-Fry from Woks of Life

Time: 10 minutes

Yield: 2 servings

Ingredients:

4 small to medium tomatoes (about 500 g, 1 pound)

1 scallion

4 eggs

3/4 tsp salt (divided, or to taste)

1/4 tsp white pepper

1/2 tsp sesame oil

1 tsp shaoxing wine

3 tbsp vegetable oil (divided)

2 tsp sugar1

/4-1/2 cup water

Instructions: 

Start by cutting tomatoes into small wedges and finely chop the scallion.

Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.

Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.

Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.

Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.

Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!

Shakshuka

Our CSA provides the perfect veggies for shakshuka: a middle eastern dish that makes for a great brunch or dinner. Though it calls for canned tomatoes, it tastes even better with fresh ones (just chop them up and add to the pan as instructed).

Shakshuka with Feta by Melissa Clark, New York Times

Time: 50 minutes

Yield: 4-6 servings

Ingredients:

3tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced

1-2 bell peppers, seeded and thinly sliced3garlic cloves, thinly sliced

1teaspoon ground cumin

1teaspoon sweet paprika⅛teaspoon ground cayenne, or to taste

1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped

¾teaspoon kosher salt, plus more as needed

¼teaspoon black pepper, plus more as needed

5ounces feta, crumbled (about 1¼ cups) - optional

4-6large eggs

Chopped cilantro or parsley, for serving

Instructions:

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Good with a fresh piece of bread or pita!

Greek-style kohlrabi pie with dill and feta

Greek-style kohlrabi pie with dill and feta

From Martha Rose Shulman, NYT Cooking

NYT

This was one of our favorite ways to use the ever-challenging kohlrabi. It takes a bit of assembly, but was well worth the effort.

2 pounds kohlrabi, with greens if possible. If not, you can add some handfuls of spinach or other mild greens, but it's not necessary.

3 tablespoons extra virgin olive oil

1 medium or large onion, finely chopped

2 large garlic cloves, minced

Salt and freshly ground pepper to taste

⅓ cup chopped fresh dill

¼ cup chopped fresh Italian parsley

3 large eggs, beaten

5 ounces feta cheese, crumbled

12 sheets phyllo dough (½ pound)

1 tablespoon unsalted butter, melted (optional)

Step 1 If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment. You can grate with a cheese grater if needed but it will take some effort.

Step 2 Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.

Step 3 Preheat the oven to 375 degrees. Brush a 10-inch tart pan, cake pan, or baking dish with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.

Step 4 Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. N

Step 5 Bake the pie for 50 minutes, until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

Tortilla española

To use all your potatoes, consider making tortilla española!

This very simple recipe is a favorite in Spain. Serve it with a crusty bread and a salad or any side dish of your choosing!

Photo credit: Smitten Kitchen

Ingredients

• 1 1/4 to 1 1/2 pounds potatoes, peeled

• 1 small onion1 cup olive oil6 extra-large or 7 large eggs

• Salt and pepper

Recipe

• Slice potatoes and onions very thin, either by hand or with a mandoline

• Heat oil in a skillet until it is very hot (about 3 minutes); add potatoes and onions and cook over medium-low for about 15 minutes or until potatoes are tender, but not falling apart

• Drain potatoes and onions in a colander, saving the oil in a bowl underneath.

• Season with salt and pepperBeat eggs in a separate bowl; add a few pinches of salt and pepper.

• Add the potatoes and onions to the eggs. If you have 10 minutes, let the mixture soak.

• Add 2 tablespoons of the oil back to the skillet over medium-high.

• Pour the egg/potato/onion mixture into the pan and reduce heat to medium-low.

• Mix everything around for a minute or so and then let the tortilla cook until the bottom is golden and the top is wet, but not runny

• Now it's time to flip! Take a dinner plate or a cutting board, put it on top of the skillet, and invert. Using a spatula, gently nudge the tortilla back into the pan with the previously cooked side up.Cook the tortilla for another 3 minutes. Remove from the skillet and serve!

  Full recipe from Smitten Kitchen: https://smittenkitchen.com/2007/09/tortilla-de-patatas