White Bean/Kale/Sausage Stew Non-recipe Recipe

From CSA member Ellice Lee

Feel like cooking with some CSA greens and what's in your pantry & fridge? This is a non-recipe recipe that will make a quick & easy meal.

Ingredients (Serves 4 to 6)

• Handful of CSA greens (kale, dandelion greens, rainbow chard)

• 1 can of white beans (Great Norther or Cannellini), drained, rinsed

• 2–3 Sweet Italian Sausages (removed from their casings)

• Crushed red pepper flakes (I used Korean Gochugaru—spicy!)

• Olive oil

• Salt & pepper to taste

Directions

Remove sausages from their casings and break up into a nonstick skillet with a splash of olive oil over medium- high heat. When sausage is close to being fully cooked (or buy fully cooked sausage and sauté), add beans and combine till warm. Throw in a big handful of chopped greens until lightly wilted. Top with another splash of olive oil and crushed red pepper flakes. Add salt & pepper to taste and you're done! Serve with your starch of choice (I prefer brown rice).

This recipe has been adapted from Bon Appetit

Charred Cherry Tomatoes with Yogurt

Member Cara McAteer shares another great use of our summer tomato bounty!

This past week my share included a very generous quantity of beautiful little yellow tomatoes. The break from the summer heat and the cooler evenings put me in the mood for roasting so I am going to make Ottolenghi’s quick and easy charred cherry tomato recipe from his book “Simple”. I like to alter this recipe by adding a chopped up pepper to the mix. My share included a red pepper which I think will look (and taste) nice with the yellow tomatoes.

https://houseandhome.com/recipe/yotam-ottolenghis-charred-cherry-tomatoes-cold-yogurt/

INGREDIENTS

12 oz cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves, thinly sliced
3 thyme sprigs 6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve
1 lemon: finely shave the skin of ½ to get 3 strips, then finely grate the other ½ to get 1 tsp zest
Flaked sea salt and black pepper
1 2∕3 cups extra-thick Greek-style yogurt, fridge-cold
1 tsp Urfa chile flakes (or ½ tsp other crushed red pepper flakes)

PREPARATION

1. Preheat the oven to 425°F.
2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough—about 6 x 8 inches/15 x 20 centimeters— to fit all the tomatoes together snugly. Place the sheet about 2 inches/5 centimeters beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6 to 8 minutes, until the tomatoes start to blacken on top.
3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and ¼ tsp of flaked salt. Keep in the fridge until ready to serve.
4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.