Ribollita

Ribollita is one our member’s favorite way to use tuscan kale. What better way to eat it tahn to slather with bread and parmesan?

Ingredients

• 1 loaf ciabatta bread

• Extra virgin olive oil

• 1 large red onion chopped

• 2 celery stalks chopped

• 2 to 3 carrots peeled and chopped

• Kosher salt

• 6 garlic cloves finely chopped

• 28 oz canned whole San Marzano tomatoes (or any whole canned tomatoes you like)

• 1 cup dry white wine

• 4 cups vegetable broth

• 2 15- oz cans cannellini beans drained and well rinsed

• 1 inch Parmesan rind

• 2 thyme sprigs

• 1 bay leaf

• 1 tsp dry oregano

• 1/2 tsp crushed red pepper flakes, optional

• 1 lb kale, thick stems and veins removed, chopped

• grated Parmesan cheese, optional

Instructions

• Heat the oven to 400 degrees F.

• Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.

• In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).

• Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.

• In the bowl of a food processor fitted with a blade, combine about 1/2 cup of the brothy tomato mixture and 1 cup of the cannelini beans. Puree.

• To the pot with the tomato mixture, add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes and a pinch of kosher salt. Stir to combine. Let simmer over medium heat for about 20 minutes.

• Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add 1/2 of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some fo the liquid (see notes).

• Remove from the heat. Remove what is left of the Parmesan rind, bay leaf and thyme sprigs. Top the soup with a bit more of the toasted bread. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!

A Simple (but delicious!) tomato sauce

From CSA member Camie Hoan

When we got the bag of tomatoes during tomato season... I was very overwhelmed. A colleague overheard my convo about CSA tomato overload, and she gave me the idea of throwing it in the oven, so here is my version from her inspo! I will apologize in advance for my lack of precision on... anything!

ingredient:

1x bag-o-tomatoes (approx 2 large, 4 medium, any smalls!) I basically used the whole brown bag from CSA 3 small onions - from CSA
4 large segments (half clove) of garlic - from CSA
handful of basil - was not from CSA but could be...

olive oil- 3 glugs- hahah idk- like 1/2 cup
salt (hmm like maybe 3/4 tbsp... idk i eye these things)
sugar (hmm like maybe 1/2 tbsp... idk)
parm- for after
bag of pasta//carb of some sort//whatever edible shovel of choice is ok too

what you'll also need:

large bowl
sheet pan/ baking pan

Directions

Wash the tomatoes and basil (get your kids to help!)
Preheat oven to 380F degrees
Rough chop the tomatoes, onions, basil and garlic (I rough minced but you can also just throw in large smashed pieces) and put all in a large mixing bowl, glug in some olive oil and throw in the salt and sugar. Give it a mix so everything is coated and gleaming. Be generous with the olive oil, it should look like it just had an all day spa glow up

Place contents in the pan, spread evenly. Place in oven.

Cook pasta of choice. I went basic here with penne (its the end of the week and groceries are sparse) but I'm really curious about Cascatelli (anyone?)

Do the first stir of the tomatoes, lets say 10 minutes in, then every 5 minutes x2 there after. Then it should look something like the final photo, if not, keep cooking until it does.
Put the tomato sludge into drained pasta, mix and voila a meal is made.
You can also put this on bread or any edible shovel of choice instead of a carb. This is also great to make and save for the rest of week, should be good in fridge for 5 days in a closed container.

Ok, it's obv that i'm not a writer or a PROPER cook but I am a mom and these are delicious things your kids will eat! Good luck and godspeed.

Easy Stir-Fried Leafy Greens

From Veganomicon

• 1 lb of any greens selected from your share

• 2 tbs peanut oil

• 3 cloves garlic, minced finely

• 1/2-inch cube of ginger, grated

• 1 tbs rice coking wine, cooking sherry, or mirin

• 2 tsp soy sauce

• pinch of sugar

• 1 tsp toasted sesame oil or chile-sesame oil

Slice the greens into one or two inch wide sections, removing any thick stems. Wash, dry, and shake off any excess water. In a large nonstick skillet or wok, heat the peanut oil over medium high heat. Add the garlic and ginger, cook, stirringconstantly for thirty seconds. Add the thick stems and stir-fry, for about one or two minutes, until stems begin to soften. Add the leafy tops, stirring constantly for another two to three minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil. If the leaves are very large and piled high in the pan, cover the pan for 1 – 2 minutes to sweat and wilt them so that they can easily stir-fried. Stir to combine all the ingredients, stir-fry until the veggies are bright green and the stems are tender but still slightly crisp.

Remove from the heat and serve immediately.

Stir-Fried Asian Greens with Broccoli & Kohlrabi

Ingredients:

1 lb. Asian greens (choy or almost any green, including kale), chopped; 2 tbs. olive oil; 2 tbs. minced garlic (or scapes); 1 bunch broccoli, cut into small spears; 1 medium kohlrabi, cut into chunks; 1 medium onion, diced.

Bring water to boil in a small steamer and add the kohlrabi. Let steam for about 3 minutes.  Add the broccoli and steam until both it and the kohlrabi are tender, 3 to 5 minutes, test with a fork.  Drain and set aside.  In a sauce pan add the olive oil, onion, and garlic and sauté until the onions are translucent.  Add the broccoli, kohlrabi and chopped greens and toss.  Cook until the greens are wilted.  Consider sprinkling grated Parmesan cheese over the top or adding nuts or raisins.