A great example of how to use up your CSA produce from A Little Green Kitchen!
I’ve had a lot of CSA produce dumped on me lately. The mom I nanny for gave me a huge bag because she just had a new baby (yay!) and has no plans to cook in the near future. My boyfriend also brought some home from work recently. So, I had to find a way to use it up, and fast!
Here was the delicious and very colorful veggie-packed dinner menu I came up with:
Swiss chard and turkey meatball stew thing
Lemony garlic green beans
Honey-ginger-balsamic glazed beets
I was able to use up:
an enormous bunch of swiss chard
1/2 pound green beans
a few stray beets
3 tomatoes
and an onion
Here are the recipes:
Swiss Chard and Turkey Meatball Stew
huge bunch of swiss chard, large stems discarded and cut into strips
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 small white onion
1/4 teaspoon crushed red pepper flakes
3 tomatoes
1 can beans (I used kidney because that’s what I had)
turkey meatballs (I used the frozen ones from Trader Joe’s)
soft goat cheese
salt and pepper
- In a large skillet, steam your swiss chard in a couple tablespoons water. Once tender, press water out with paper towels.
- In the same saucepan heat the oil, add the garlic, onion and red chili flakes. Cook until golden, about 1 minute. Add the tomato, and cook until juices boil. Add the beans and simmer for 3 minutes. Add the meatballs and cook until heated. Add the chard and simmer until flavors meld. Season with salt and pepper
- Top with goat cheese before serving.
Lemony Garlic Green Beans
from food network
1/2 pound green beans
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large garlic clove
1 teaspoon red pepper flakes
1 tablespoon lemon zest
salt and pepper
- Trim and blanch the green beans.
- Heat oil and butter over medium heat. Add garlic and red pepper flakes and saute until fragrant.
- Add beans and saute until heated through
- Add lemon zest and season with salt and pepper.
Honey-Ginger-Balsamic Glazed Beets
from the kitchn
4 small beets
1 tablespoon butter
2 tablespoons chopped fresh ginger
1 tablespoon balsamic vinegar
drizzle of honey
- Preheat oven to 375. Place beets in oven-proof pan with sides. Splash in some water and seal with aluminum foil. Roast until tender, about 35 minutes.
- Remove beets from oven and peel once cool enough to handle but still warm. Slice into chunks.
- Heat butter in pan and add ginger, cook for a minute or two. Add beets and balsamic. Add a drizzle of honey. Cook a little longer to glaze.
A quick tip for fresh ginger:
When you buy fresh ginger, peel and chop it into slices right away. Then you can freeze whatever you don’t use and pull it out as needed. That’s what I did for this recipe.
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