Recipes for CSA Week 22

Recipes

Oh so many lovely things this week: Escarole, Savoy Cabbage, and Leeks among others.  I only give you one formal recipe for the savoy cabbage below but if you don’t feel like using in raw in that salad, it’s just SO delicious simple stewed in a little butter or olive oil in a large skillet with nothing but some salt and pepper until it’s tender. I can eat half a cabbage like this by myself.

Sweet Pepper and Potato Frittata
Winter Squash or Pumpkin Curry
Wilted Escarole
Escarole with Apples and Blue Cheese
Leeks with Butter and Wine
Potato Leek Soup
Savoy Cabbage Slaw with Applesauce Vinaigrette and Mustard Seeds

Sweet Pepper and Potato Frittata

Serves 3 as an entrée 5-6 as a side.

Yes, another frittata. I just made this combination today with the last of the sweet peppers from my garden and it’s just a winning combo. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk or cream to the egg mixture.

1-2 tablespoons olive oil
1 cup onion, thinly sliced
3 sweet red peppers washed, seeded and thinly
3 medium potatoes, well-scrubbed (no need to peel) and cut into small (1/2-inch) chunks or dice
6-8 eggs (or whatever you have or want to use)
Grated hard cheese or your choice or feta or goat cheese (optional)
Salt, pepper

Heat the oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the onions, peppers and potatoes and a few generous pinches of salt and sauté them over med-high heat, stirring often so as not to burn, until the potatoes are tender when pierced with the tip of a knife, about 10 minutes.

Set your oven to broil.

Lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Add a few more pinches of salt and several grinds of pepper. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Sprinkle the cheese over the top of the eggs, if using. Cover and cook on medium heat for a few minutes. When the eggs are beginning to set take the pan off the heat and set under the broiler until the eggs are cooked and slightly puffed and golden.

Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way and is more flavorful. Serve with a slice of good, crusty bread and salad.

Winter Squash or Pumpkin Curry

Once the squash is roasted this soup comes together in 10 minutes and it’s so flavorful.

1 medium to large winter squash or pumpkin 
2 – 3 teaspoons red curry paste, (Thai and True is a good local brand or Mae Ploy) this will make for a fairly spicy dish so use less if you’re unsure.
1 tablespoon coconut oil or olive oil
1 can coconut milk (full fat)
3-4 cups broth/veggie bouillon 
Greek or whole-milk yogurt or sour cream mixed with chopped cilantro, lime juice and salt for garnish

Preheat oven to 400 degrees. Cut the squashes or pumpkins in half and scrape out seeds and strings. Cut into quarters and generously drizzle cut squash with olive oil and sprinkle with salt. Roast until soft. Scrape the flesh out of the peel and put aside.

Heat the oil in large soup pot over medium-high heat. Sauté the curry paste for just a minute until fragrant. Add the roasted squash, coconut milk, and broth, bring to a boil. Simmer for about 10 minutes. Blend with an immersion blender (or in food processor) until smooth. Adjust seasoning, garnish and serve by itself or over rice.

Wilted Escarole
–from Chez Panisse Vegetables by Alice Waters

Escarole is part of the fall/winter greens in the chicory and endive families. I love them all—they are crunchy and slightly bitter (in a very pleasing way when dressed or cooked) and can often be cooked or grilled since they’re more substantial than other lettuces.

This is a very simple technique that just begs for a fried or poached egg or maybe some fish or lovely bowl of beans and good olive oil as an accompaniment.

Wash and trim the escarole. Cut the leaves into wide strips. Saute in olive oil, covered, until wilted and bright green, about 2-3 minutes. Season with salt and pepper, add a splash of vinegar, and serve.

Escarole with Apples and Blue Cheese
–adapted from Chez Panisse Vegetables by Alice Waters

Pears, apples, figs, and persimmons would all be wonderful in this salad. The sweetness is a nice balance to the bitterness of the greens.

1 head escarole, well washed and trimmed of any tough, outer leaves (you can save those and add them to a soup or to any sauté or sauce) and roughly torn
1 apple or pear (see headnote), peeled and thinly sliced
1/3 cup walnuts (toasted at 350 degrees for 5-7 minutes and then cooled)
3-4 tablespoons good olive oil
1 tablespoons sherry or white wine vinegar
Salt and freshly ground pepper
2 ounces blue cheese, crumbled

Whisk together the salt, pepper, oil and vinegar. Dress the greens with the vinaigrette and toss thoroughly. Add the nuts and cheese at the end and gently toss again. Taste and adjust seasoning.

Leeks with Butter and Wine

3 leeks
2 tablespoons butter
¾ cup dry white wine
Salt and freshly ground pepper

You want to wash leeks carefully. I tend to first chop off the top few, most fibrous inches though I leave more of the green on then many. Then I make cuts part way down the sides of the leek so I can hold the leek under the faucet and bend the layers back to rinse thoroughly but without the leek falling apart. Then I slice it in half lengthwise, continuing the cuts I started before washing.

Now, cut the halves in 2-inch lengths and simmer them slowly with the butter and wine, covered, in a large skillet until tender.

Potato Leek Soup
–adapted from Around my French Table by Dorie Greenspan

2 tablespoons unsalted butter
1 large onion, chopped (or 1-2 extra leeks)
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
3 leeks, white and light green parts only, split lengthwise, washed, and thinly sliced
2-3 medium potatoes, peeled and cubed
6 thyme sprigs, leaves stripped
2 fresh sage leaves (optional), finely chopped
4 cups veggie bouillon, chicken stock, or water
3 cups whole milk
Optional Toppings
Minced fresh parsley, sage, tarragon or a combination
Snipped fresh chives
Grated Parmesan or Gruyere
Croutons

Melt the butter in a large pot over low to medium-low heat. Add the onion and garlic, salt and pepper, cover cook and cook for about 10 minutes, until the onion is soft but not colored. Add the remaining ingredients, along with a little more salt unless your broth or bouillon is very salty, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, mostly cover the pot, and simmer gently for 30-40 minutes, or until all the vegetables are mashably soft. Taste the soup and season generously with salt and pepper. You can serve the soup chunky or use an immersion blender to blend or transfer to a blender. The soup is good hot, at room temperature and cold. Garnish as desired.