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.

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.

Melt in your mouth eggplant with tofu

Need to use your EGGPLANT and GARLIC ? Try this recipe from Smitten Kitchen.

This is absolutely my favorite way to eat eggplant - it ends up with the best texture, and it's so easy to do.

Ingredients:

• 14-ounce package extra-firm tofu

• Neutral oil for roasting (I use safflower)

• 1 tablespoon cornstarch

• 3/4 to 1 pound eggplant

• osher salt

• 3 to 4 tablespoons unsalted butter (the higher amount is slightly more rich)

• 1 heaped cup thinly sliced shallots or 1 medium white or red onion, thinly sliced

• 5 garlic cloves, peeled, crushed

• 2 tablespoons finely chopped ginger

• 1/2 cup low-sodium soy sauce1

• tablespoon granulated or brown sugar

• 1 tablespoon crushed or very coarsely ground black pepper, and more to taste

• Rice, for serving

• Chile-garlic sauce, crispy chili oil, or sriracha for serving

Directions

• Heat oven to 425 degrees F.

• Drain tofu and place on a few layers of paper towel with more over it; set aside for 5 minutes, or until needed.

• Drizzle 3 tablespoons oil over your largest baking sheet and place it on the oven to get very hot while you get everything else ready.

• Trim eggplant and cut eggplant into 1-inch pieces.

• In a large bowl toss with 1 tablespoon oil and a few pinches of salt.

• Remove hot pan from oven and spread eggplant over half to 2/3 the pan.

• Cut tofu into 1-inch cubes.

• Toss gently in empty bowl with cornstarch and a couple pinches of salt until coated. Spread on empty part of baking sheet.

• Roast tofu and eggplant in oven for 20 minutes to start. After 20 minutes, use your thinnest spatula to gently separate the tofu from the pan and flip to crisp and brown on the other side, about another 10 minutes. Do the same with the eggplant. At 30 minutes, the tofu should be crisp and browned and the eggplant should be roasted and tender. If needed, cook it for 5 more minutes.

• While tofu and eggplant roasts, prepare the sauce. Heat a large, heavy skillet over medium heat and add butter. Once butter melts, add shallots, garlic, and ginger. Reduce heat slightly and cook, stirring here and there, until everything is tender, about 11 to 14 minutes. Add the soy sauce, sugar, and black pepper and cook, simmering, for 3 minutes more. Add roasted tofu and eggplant to pan and stir to coat with sauce; cook for one to two minutes minute together. Serve over or with rice; add extra heat as needed.
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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

Shakshuka

Makes one cast iron skillet

Tiffany’s recipe is an amalgamation of multiple recipes and personal preference, but here is an NYT version of the dish:

Ingredients

• 5 roma or plum tomatoes, rough chopped

• 4 garlic cloves, rough chopped

• 1 onion, rough chopped

• 5 eggs (or more - however many you can fit)

• Olive oil

• Fresh cilantro

• Salt & pepper

• 1 tsp smoked paprika

• 1 tsp harissa (can sub with chipotle powder + chili powder + cumin + coriander + dried parsley + cayenne + sriracha)

• Feta cheese (optional)
  

  Note: Being careful not to overload the pan, feel free to add in any fresh veggies you'd like, such as bell pepper, poblano pepper, zucchini, or summer squash.

Directions
1. Add generous amount of olive oil to pan and set heat to medium high
2. Add onion and garlic, then lower the heat to medium-low. Add some salt and black pepper. Don’t burn.
3. Once onions are translucent, add teaspoon smoked paprika and mix in for a few minutes until fragrant
4. Stir in tomatoes, and add a dash more salt and pepper
5. Cover for 10-15 min to cook down. Stir occasionally to break up the tomatoes and keep from sticking to the pan
6. Once the tomatoes are cooked down, add in harissa or spice mixture and mix everything well. Taste and adjust spices as needed. Add in feta, if preferred.
7. Making small pockets in the mixture, crack eggs directly in. Try to evenly distribute throughout the pan
8. Cover pan and poach the eggs until whites are cooked but the yolks are still runny
9. Garnish with fresh cilantro. To serve, scoop out an egg per serving. Serve with tahini and crusty bread or flatbread.