Week 8 2014 CSA

Produce This Second Week of August

Broccoli,   String Beans,   Tomatoes,   Summercrisp Lettuce,   Escarole,   Basil,   Arugula,

 Summer Squash

 

Penne with Sausage and Escarole

1 lb penne pasta

1 tsp olive oil

2 medium onions, diced

1 red bell pepper, seeded and diced

1/2 tsp sea salt

1 1/2 tsp freshly ground pepper

1 lb sweet Italian sausage, chopped

2 tsp minced garlic

1 head escarole torn into bite sized pieces

1/2 cup grated Parmigiano-Reggiano cheese

1/4 tsp crushed red pepper

Cook pasta until al dente’.  Meanwhile, heat olive oil over medium heat.  Add the onions, bell pepper, , salt, and pepper and cook until the vegetables are soft,  about 4 minutes.  Add the sausage and cook until browned.  Add the garlic and escarole and cook for 5 minutes longer.  Transfer the mixture to a large serving platter.  Add the cheese and crushed red pepper and toss to combine.  Drizzle with olive oil and serve.

adapted from Emeril Lagasse

Quinoa with Grilled Summer Squash and Green Beans

1 cup uncooked quinoa

2 cups water

sea salt

1 large or two small summer squash, sliced

1 quart green beans

1/4 cup balsamic vinegar

2 Tbsp olive oil

2 cloves garlic, minced

freshly ground pepper

1/3 cup fresh, chopped basil leaves

1/3 cup Parmesan cheese

Rinse the quinoa, using a strainer.  Add it to a saucepan with a pinch of salt and bring to a boil.  Cook for 5 minutes then turn the heat to low and simmer for 15 minutes or until the water is absorbed.  While quinoa is cooking, place the summer squash and beans in a large bowl.  In a small bowl, whisk the balsamic, olive oil and garlic together.  Pour over the veggies and toss.  Season with salt and pepper.  Heat grill to medium high.  Place veggies in a grill basket or spread on aluminum foil and add a top sheet of foil crimping the edges together to make a packet.   Place on the grill and cook until tender-crisp, about 10 minutes..  Place quinoa in a large bowl and add the grilled veggies;   stir.  Drizzle with extra balsamic and olive oil and season with salt and pepper and Parmesan.

adapted from www.twopeasandtheirpod.com

Next week……cool string bean medley