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!

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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Tomato Peach Tart

Thanks again to our CSA member Madi for this recipe!

Tomato Peach Tart

Ingredients:
-1 sheet of frozen puff pastry, thawed to room temperature
-3 medium-sized tomatoes
-1-2 peaches (depending on size)
-½ a red onion
-3 tbs sour cream
-1 tbs pesto
- a few basil leaves to top
-ricotta or goat cheese to top

Recipe:
1. Preheat oven to 400.
2. While the oven preheats, slice your tomatoes about ¼ inch thick, and lay out on paper towels. Sprinkle salt and pepper on each side, and cover with another layer of paper towels. Let them sit for at least 10 minutes!
3. Thinly slice peaches and red onions.
4. Roll your thawed sheet of puff pastry out onto a sheet of parchment paper (bringing it out to about 9’’x11’’), trim any excess dough, and prick all over with a fork, leaving just about a half-inch border all around unpricked.
5. Transfer parchment paper to a baking sheet, and bake your pastry for 10 minutes.
6. Remove from oven, and let pastry cool for another 10-15 minutes.
7. Once mostly cool, spread a layer of sour cream and pesto around the center of the pastry with a brush, working within the border.
7. Top the pastry with layers of tomatoes, peaches, and onions — there can be lots of overlap!
8. Return to oven, and bake for 25-30 minutes, rotating sheet tray halfway through.
9. Once the pastry is golden brown, remove, let cool slightly, and top with goodies!

I topped mine with goat cheese, pesto drizzle, basil leaves, balsamic drizzle, and flaky salt.