Fourth CSA Delivery

For our fourth CSA Delivery on 4/19/08 we received: Easter Egg and French Breakfast Radishes, Leeks, English Peas, Swiss Chard, Green Spring Onions, Broccoli Rabe (Rapini), Beets with their Greens, Mixed Salad Greens. Fruit Share: Strawberries




Chinese Dumplings filled with Mustard Greens and Snow Peas

This is one of my favorite dumpling recipes. They are delicious with the sesame or chili dipping sauce. You can substitute another type of green for the mustard greens, such as swiss chard.

Dumplings:

2 tsp. hot sesame oil
2 cups snow peas, thinly sliced crosswise
8 cups mustard greens, stems removed, leaves coarsely chopped
1/4 cup minced green onions
6 cloves garlic, minced (about 2 Tbs.)
2 Tbs. black bean sauce
1 Tbs. low-sodium tamari or soy sauce
1 Tbs. honey
Cornstarch for dusting pan
32 gyoza wrappers
1 large egg, lightly beaten

Sesame Dipping Sauce:
1/4 cup low-sodium vegetable stock
2 Tbs. tahini
1 Tbs. creamy peanut butter
1 Tbs. honey
1 Tbs. grated fresh ginger
2 tsp. low-sodium soy sauce
1 tsp. rice vinegar

or

Chili Dipping Sauce:
1/4 cup soy sauce
2 Tbs. rice vinegar
1 Tbs. Asian sesame oil
1/2 tsp. chili paste
1 tsp. minced green onions

Directions:

To make Dumplings: Heat oil in large wok or skillet over medium-high heat. Add snow peas; stir-fry until softened, about 1 minute. Lower heat to medium; add mustard greens, and cook until just wilted, 7 to 10 minutes. Stir in onions, garlic, bean sauce, tamari and honey. Cook, stirring occasionally, 7 to 10 minutes, until no liquid remains.

Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each, and brush egg on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet; cover loosely with plastic while assembling the rest. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.

To make Sesame Sauce: Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.

To make Chili Dipping Sauce: Whisk all ingredients in small bowl.

To steam Dumplings: Lightly oil a metal steamer insert. Cook dumplings in steamer for 8 minutes. Serve hot with sauce.

Orecchiette Pasta with Broccoli Rabe (Rapini) and Chickpeas

Orecchiette is the prestigious pasta of Puglia, the heel of the Italian boot. The name means "little ears," and the indentations in the pasta catch the sauce. The rim of the orecchiette, a bit thicker than the depressed center, stays firm when you cook it, creating an interesting textural contrast as you eat.

The traditional Pugliese way to eat orecchiette is with broccoli rabe, also known as rapini, in a simple sauce seasoned with red pepper flakes. You can substitute sliced fresh sage for the crushed red pepper flakes if you would like a milder taste. Makes 3-4 servings.

Ingredients:

10 oz orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons olive oil
2 garlic cloves, minced
1- 15 ½ -ounce can garbanzo beans (chickpeas), drained and patted dry
½ tsp of crushed red pepper flakes or 1 Tbsp thinly sliced fresh sage for a milder dish
½ pound bunch broccoli rabe (rapini), trimmed, cut into 1-inch pieces
1/3 cup dry white wine
1/3 cup freshly grated Parmesan cheese

Squeeze of fresh lemon juice plus salt and pepper to taste

Directions:

Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite, al dente. Drain pasta, reserving 1 cup cooking liquid.

Meanwhile, heat the olive oil in another large pot over medium heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add red pepper flakes (or sliced fresh sage) and sauté 1 minute to blend flavors.

Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with lemon juice, salt and pepper. Transfer to large bowl and serve.

Roasted Balsamic Beet and Greens Bruschetta

This appetizer showcases the earthy, sweet flavor and vibrant color of roasted beets and their greens.

Ingredients:

1 small red onion, thinly sliced
1 baguette, cut on the diagonal into 1-inch slices
1 to 2 Tbs. light brown sugar
1 to 2 Tbs. balsamic vinegar
Salt and freshly ground black pepper to taste
6 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh chives, plus extra for garnish
6 medium beets with greens
2 Tbs. olive oil
3 cloves garlic, minced
1 Tbs. chopped rosemary
Pinch of cayenne (optional)

Directions:

In small bowl, combine yogurt and chives. Cover and refrigerate. Preheat oven to 400°F.

Cut beet greens off beets and set aside. Thoroughly scrub beets; cut off both ends. In large bowl, combine oil, garlic, rosemary, cayenne, salt and pepper. Place beets in bowl and mix to lightly coat. Place beets on baking sheet (reserve marinade) and bake, tossing occasionally, until tender, 45 to 55 minutes.

While beets are roasting, wash and remove stems from greens and chop. In heavy-bottomed sauté pan, heat reserved marinade. Add onion and saute until soft, about 6 minutes. Add greens and cook until greens are thoroughly wilted, about 3 minutes. Remove from heat and season with salt and pepper.

Place bread slices on baking sheet and toast on both sides, about 3 minutes. When beets have cooled (you may peel them if desired), cut in half and thinly slice. Place in medium bowl and add brown sugar and vinegar. Toss and season.

To serve, place a generous amount of beet greens on top of toasted bread. Top with beets and garnish with yogurt-herb dressing and a sprinkle of chives.

Spring Greens Pie

All though this recipe calls for specific greens here, you can substitute almost any variety of dark green, leafy vegetables. After trimming the greens for this recipe, roast the beets for later or serve them as a side dish with the meal.

Ingredients:
Cooking spray
1 cup thinly sliced green onions
1/2 cup sliced shallots (about 5)
10 cups baby spinach
5 cups trimmed arugula or swiss chard (about 9 ounces)
4 cups chopped beet greens (about 4 ounces)
1/2 cup part-skim ricotta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup coarsely chopped fresh parsley
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon fennel seeds, optional
1/2 teaspoon black pepper
8 sheets frozen phyllo dough, thawed

Preheat oven to 375°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and shallots; cook 4 minutes or until golden. Remove onion mixture from pan; set aside. Add spinach to pan; cook 6 minutes or until wilted, stirring occasionally. Place spinach in a colander. Add arugula and beet greens to pan; cook 3 minutes or until wilted. Place arugula mixture on top of spinach in colander; drain, pressing until barely moist.

Combine onion mixture, spinach mixture, and cheeses in a large bowl. Stir in parsley, dill, salt, fennel seeds, and pepper.

Place one sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place sheet in a 10-inch deep-dish pie plate coated with cooking spray, gently pressing into bottom and up sides of pan, letting ends of phyllo overlap the top of pan. Repeat procedure with remaining phyllo sheets, placing in a crisscross pattern. Spoon spinach mixture evenly over phyllo. Fold overlapping ends of phyllo toward center of pan. Coat ends with cooking spray, and gently press to hold shape.

Bake at 375° for 40 minutes or until golden. Cool 15 minutes on a wire rack; cut into wedges.

Beet Green/Swiss Chard & Cheese Quiche

Sliced potatoes form the “crust” for this layered main dish. If you’re not a big fan of goat cheese, try this recipe with Swiss or Gruyere cheese. Serves 6.

Ingredients:

5 small red-skinned or Yukon gold potatoes (about 3/4 lb.), cut into 1/2-inch-thick slices
1 Tbs. olive oil
1 10-oz. bunch Beet Greens or Swiss Chard leaves cut into 1/2-inch pieces (~ 10 cups)
3 cloves garlic, minced
1 4-oz. log herbed goat cheese cut into small pieces or 4 oz Swiss or Gruyere cheese
1 cup low-fat milk
3 large eggs
1/2 tsp. Salt

Directions: Preheat oven to 350F. Bring medium pot of water to a boil, and cook potato slices 5 to 10 minutes, or until just tender when pierced with a fork. Meanwhile, heat oil in large pot over medium heat. Add beet greens or chard and cook 4 minutes, or until wilted, stirring often. Add garlic and cook 1 minute more, or until fragrant. Remove from heat, and season to taste with salt and pepper. Coat 9x9-inch pan with cooking spray. Fill pan with layer of potatoes. Top with chard. Sprinkle with cheese.

Whisk together milk, eggs and salt in medium bowl. Pour over quiche. Cover with foil. Bake 45 to 50 minutes, or until tip of knife inserted in center comes out clean. Cool 5 minutes, then slice into squares, and serve.