Hello
Everybody,
Last
week’s CSA share included:
Rapini aka Broccoli
Raab or Broccoli Rabe
Purple Turnips
Braising Mix
Arugula
Acorn Squash
Oranges – Navel
Onion – Yellow Sweet
Sweet Potato
This
week’s recipes are for:
Broccoli Rabe with Bulgur and Walnuts [rapini]
Oven
Baked Sweet Potato Fries
Moroccan-Style
Stuffed Acorn Squash
Buon
appetito!
–Michelle
Broccoli Rabe with Bulgur and Walnuts
Source: www.epicurious.com
Substituting quinoa for the bulgur works
great too– MPS
Ingredients
· 1 cup medium-grind
bulgur*
· 2 1/2 cups boiling
water
· 1 1/2 pounds
broccoli rabe (rapini; 1 very large bunch), bottom 1 inch of stems trimmed
· 6 tablespoons
extra-virgin olive oil
· 2 large shallots,
minced (about 2/3 cup)
· 2/3 cup finely
chopped walnuts
· 2 tablespoons fresh
lemon juice
· 1 cup grated
Parmesan cheese, divided
Method
Place bulgur in medium
bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just
tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve
soaking liquid.
Cook broccoli rabe in
boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to
bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
Meanwhile, heat oil in
large skillet over medium-high heat. Add shallots; sauté until soft, about 2
minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe
and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until
heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by
tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half
of Parmesan. Pass remaining cheese (separately) around your table and enjoy.
Oven
Baked Sweet Potato Fries
Source: http://sarahscucinabella.com
Ingredients
2 lbs sweet potatoes1/4 cup olive oil1/2 tsp kosher salt1/2 tsp sweet Hungarian
paprika1/4 tsp cinnamon
Method
1. Preheat
oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the
easy release kind).
2. Peel
the sweet potatoes. Cut each potato in half, and then into quarters. Then,
slice into fry shapes, about 1/2 inch wide.
3. Place
the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and
cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the
potatoes out onto the baking sheet in a single layer.
4. Cook for 30 minutes, turning every 10 minutes, until slightly
browned. Serve warm.
Moroccan-Style Stuffed Acorn
Squash
Source: www.allrecipes.com
Ingredients
2
tablespoons brown sugar
1
tablespoon butter, melted
2 large
acorn squash, halved and seeded
2
tablespoons olive oil
2 cloves
garlic, chopped
2 stalks
celery, chopped
2 carrots,
chopped
1 cup
garbanzo beans, drained
1/2 cup
raisins
1 1/2
tablespoons ground cumin
salt and
pepper to taste
1 (14
ounce) can chicken broth
1 cup
uncooked couscous
Method
1. Preheat oven to 350 degrees F
2. Arrange squash halves cut side down on a
baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the
melted butter. Brush squash with the butter mixture, and keep squash warm while
preparing the stuffing.
3. Heat the olive oil in a skillet over medium
heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the
garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue
to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and
mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb
liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
Tempe CSA Recipes 