Week 11 2013 CSA Newsletter

Recipes:

Panzanella

• 2 lbs ripe tomatoes
• 1⁄4 cup chopped flat leaf parsley
• 3 Tbsp slivered fresh basil
• 4 cups torn bite-sized pieces crusty bread
• 1⁄4 cup extra virgin olive oil
• 3 Tbsp red wine vinegar or sherry vinegar
• 1⁄2 tsp sea salt
• 1⁄4 tsp freshly ground pepper

Cut larger tomatoes into wedges or chunks; cut cherry tomatoes into halves or quarters. Combine in a large bowl with onion, parsley and basil. Add bread.

Whisk oil, vinegar, salt, and pepper in a small bowl. Pour over the salad and gently toss to coat the bread well. Let stand about 5 min. before serving.

From Eating Well, Oct. 2013

Chard and Chorizo Frittata

• 7 large eggs
• 3 scallions, sliced
• 1⁄2 cup shredded parmesan cheese
• 1⁄4 tsp freshly ground pepper
• 1/8 tsp salt
• 2 Tbsp extra virgin olive oil
• 4 Cups chopped chard
• 3 cups frozen shredded hash browns

Position rack in upper third of oven. Preheat broiler. Whisk eggs, scallions, cheese, pepper and salt in a large bowl. Heat oil in large cast iron skillet over mdm high heat. Add chard and chorizo and cook, stirring frequently until chard is wilted, 2-3 min. Stir in hash browns. Pat the mixture into an even layer in the pan. Pour the egg mixture into the pan and evenly spread to the edges. Cook over mdm high heat, lifting around the edges with a heat proof spatula to allow uncooked egg to flow under, until set around the edges, 3-4 min. Let stand 5 min. To release frittata from pan, run the spatula around the edges, then underneath, until you can slide or lift it onto a cutting board or serving plate. Cut into wedges and serve.

Eating Well, Oct. 2013