It’s the last week of our fall/winter CSA from In Good Heart Farm, but the winter CSA begins next week so we’ll still be in the green, and red, and black, and orange…
Last night, for the second time, I made Braised Chicken and Kale with Paprika and White Wine from Sweet Sugar Bean. This time I made it with boneless, skinless chicken thighs and smoked paprika. Oh yeah, it’s a keeper.
Another recipe I love but haven’t made in a while—Sautéed Kale with Beans and Pancetta from Italian Food Forever. I usually use cannellini or Great Northern beans and add slow-roasted grape tomatoes. You could add sausage or fish to make a one-pot dinner.
I think this Fish Taco Cabbage Bowl from Kalyn’s Kitchen sounds so refreshing in the midst of winter.
The next time I get a pizza urge, I’m going to go for whole wheat flatbread instead and top it with the “three B’s of deliciousness.” That’s what Brandy at Nutmeg Nanny calls bacon, Brussels sprouts and butternut squash.
Look at those cute little beets! I’m tempted to pickle them and sauté the greens, yay greens! I’m looking at two pickled beets recipes – one from Mother Earth Living and one from Alton Brown.
I loved the Asian-style black radish sauté I made earlier this week with sesame oil, red bell pepper, garlic, red pepper flakes, mirin and cilantro. So, this week, I’m going to make another black radish sauté based on the ideas in this salad: fennel, carrot and citrus. I’ll add red bell pepper to the mix as well as some lemon and orange juice and/or zest.
Lettuce and spinach
We’re already using the lettuce and spinach in our salads, so that’s that.
What would you do with these ingredients?
One thought on “Our CSA Share: 1.16.15”
Reblogged this on In Good Heart Farm and commented:
More yumminess from Deirdre!