Donna Walsifer
CSA week 3
My participation in a CSA (Community Supported Agriculture) program sometimes means I carryover produce from one week to the next. I don’t always have time to use everything up in one week and occasionally items such red leaf lettuce and some greens can manage to stay fresh longer than a week.
Last week I used the golden beets I received and roasted them to concentrate their flavor. From there I found a recipe on The New York Times Cooking website for Golden Beet Salad with Cider Vinegar Dressing. In addition to the beets you’ll need extra virgin olive oil, apple cider vinegar, sea salt, mâche or other tender greens, walnut oil, freshly ground black pepper, toasted walnuts, ricotta salata or fresh goat cheese.
Last week I used the golden beets I received and roasted them to concentrate their flavor. From there I found a recipe on The New York Times Cooking website for Golden Beet Salad with Cider Vinegar Dressing. In addition to the beets you’ll need extra virgin olive oil, apple cider vinegar, sea salt, mâche or other tender greens, walnut oil, freshly ground black pepper, toasted walnuts, ricotta salata or fresh goat cheese.
In order to incorporate additional CSA items, I used fresh arugula along with romaine and fresh Antonio’s mozzarella. My husband and I really enjoyed the flavor combination in this salad. The apple vinegar was reduced down and concentrated and once mixed along with the walnut oil produced a lovely light tasting vinaigrette. Although not having the sharpness of the cheeses recommended for this recipe, the mozzarella was delicious mixed with the greens.
I live at the Jersey shore and last week it was chilly. Despite the calendar saying it’s June, I thought a pot of soup was called for. Having fresh Swiss chard gave me the opportunity to try Lidia Bastianich’s recipe for Swiss Chard and Lentil Soup. For the recipe you’ll need chopped pancetta, fresh garlic cloves, extra virgin olive oil, an onion, carrot, celery stalk, 28-ounce can of whole San Marzano tomatoes, fresh bay leaves, kosher salt, Swiss chard and dried lentils.
In your deli section of your local grocery store, you’ll find small 4-ounce packages of chopped pancetta. The pancetta and fresh garlic are pulsed in a food processor to make a smooth pestata (ground mixture). The pestata is cooked until fat is rendered allowing the onion, carrots and celery to cook until softened. The next four steps have you incorporating the remaining ingredients allowing cooking time after each to develop depth of flavor and thicken. The soup was packed with lots of flavor, robust from the lentils and hearty. It was the perfect meal for a cool evening; delicious.
My daughter’s father-in-law is growing bok choy in his garden and gave her quite a bit enabling her to share with me. In fact, my husband was just inquiring as to when would we have bok choy again. I found a recipe on the New York Times Cooking website for Citrus-Glazed Pork Chops with Gingery Bok Choy. For the recipe you’ll need fresh ginger, rice vinegar, kosher salt, black pepper, bok choy, neutral oil, 1-1/2-inch-thick bone-in pork chops, light brown sugar, a whole orange, fresh orange juice, shallots and garlic cloves.
Although my bok choy consisted of loose leaves, I did my best to brown it in a pan of oil. The bok choy was dressed with a vinaigrette made with rice vinegar, salt, pepper and grated ginger.
The meat is seasoned with salt and rubbed with brown sugar. The brown sugar allows the meat to caramelize and in my opinion, didn’t make the pork sweet. The pork and orange halves are sautéed together. They’re removed and the shallots and garlic are cooked until browned. The pork is added back to the pan along with fresh orange juice and water. The pan is left uncovered allowing the pork to cook through. If you’re uncertain about doneness, I suggest using an instant read thermometer. When done, the pork is removed and the sauce is reduced to thicken. To serve, I plated sliced pork and bok choy and poured the pan sauce over. This was a delightful meal. The bok choy had fiery notes from the ginger along with a hint of sweetness from the rice vinegar. The brown sugar and orange juice combination made the pork chops juicy and succulent. Another great meal with wonderful flavor combinations.
I live at the Jersey shore and last week it was chilly. Despite the calendar saying it’s June, I thought a pot of soup was called for. Having fresh Swiss chard gave me the opportunity to try Lidia Bastianich’s recipe for Swiss Chard and Lentil Soup. For the recipe you’ll need chopped pancetta, fresh garlic cloves, extra virgin olive oil, an onion, carrot, celery stalk, 28-ounce can of whole San Marzano tomatoes, fresh bay leaves, kosher salt, Swiss chard and dried lentils.
In your deli section of your local grocery store, you’ll find small 4-ounce packages of chopped pancetta. The pancetta and fresh garlic are pulsed in a food processor to make a smooth pestata (ground mixture). The pestata is cooked until fat is rendered allowing the onion, carrots and celery to cook until softened. The next four steps have you incorporating the remaining ingredients allowing cooking time after each to develop depth of flavor and thicken. The soup was packed with lots of flavor, robust from the lentils and hearty. It was the perfect meal for a cool evening; delicious.
My daughter’s father-in-law is growing bok choy in his garden and gave her quite a bit enabling her to share with me. In fact, my husband was just inquiring as to when would we have bok choy again. I found a recipe on the New York Times Cooking website for Citrus-Glazed Pork Chops with Gingery Bok Choy. For the recipe you’ll need fresh ginger, rice vinegar, kosher salt, black pepper, bok choy, neutral oil, 1-1/2-inch-thick bone-in pork chops, light brown sugar, a whole orange, fresh orange juice, shallots and garlic cloves.
Although my bok choy consisted of loose leaves, I did my best to brown it in a pan of oil. The bok choy was dressed with a vinaigrette made with rice vinegar, salt, pepper and grated ginger.
The meat is seasoned with salt and rubbed with brown sugar. The brown sugar allows the meat to caramelize and in my opinion, didn’t make the pork sweet. The pork and orange halves are sautéed together. They’re removed and the shallots and garlic are cooked until browned. The pork is added back to the pan along with fresh orange juice and water. The pan is left uncovered allowing the pork to cook through. If you’re uncertain about doneness, I suggest using an instant read thermometer. When done, the pork is removed and the sauce is reduced to thicken. To serve, I plated sliced pork and bok choy and poured the pan sauce over. This was a delightful meal. The bok choy had fiery notes from the ginger along with a hint of sweetness from the rice vinegar. The brown sugar and orange juice combination made the pork chops juicy and succulent. Another great meal with wonderful flavor combinations.
Golden Beet Salad with Cider Vinegar Dressing
Recipe from "The Sprouted Kitchen"
“Thanksgiving From the Sprouted Kitchen,”
Adapted by Tara Parker-Pope
November 14, 2012
Yield: 4 to 6 Servings
Ingredients
5 golden beets
1 tablespoon extra-virgin olive oil
¾ cup apple cider vinegar
Sea salt
3 cups mâche or other tender greens
1 tablespoon walnut oil
Freshly ground pepper
½cup toasted walnut pieces
½cup ricotta salata or fresh goat cheese
Preparation
Recipe from "The Sprouted Kitchen"
“Thanksgiving From the Sprouted Kitchen,”
Adapted by Tara Parker-Pope
November 14, 2012
Yield: 4 to 6 Servings
Ingredients
5 golden beets
1 tablespoon extra-virgin olive oil
¾ cup apple cider vinegar
Sea salt
3 cups mâche or other tender greens
1 tablespoon walnut oil
Freshly ground pepper
½cup toasted walnut pieces
½cup ricotta salata or fresh goat cheese
Preparation
- Preheat oven to 425 degrees.
- Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
- While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
- When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
- Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.
SWISS CHARD AND LENTIL SOUP
Minestra di Lenticchie e Bietole
from the website "Lidia's Italy"
Serves 8
"Swiss chard is a delicious vegetable, and it ranks at the top of the nutrition list. I cook with it a lot, but what I see often is a recipe calling for just the leaves of the chard. I always ask myself, what happens to the rest? Well, in this ideal recipe, you use everything, from leaves to stalks. Just clear off any blemished parts, and chop up all the rest for the soup. I recall that my grandmother Rosa would salvage even the blemished parts and serve them to the chickens, ducks, or pigs. Today that is probably not an easy option, but it did teach me to respect every crumb of food, not to waste a drop, and to recycle as much as possible."
Ingredients
4 ounces pancetta, chopped
3 garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1-1/2 cups)
1 medium carrot, peeled and chopped (about 1/2 cup)
1 celery stalk, chopped (about 1/2 cup)
one 28-ounce can of whole San Marzano Tomatoes, crushed by hand
2 fresh bay leaves
2 tablespoons kosher salt
2 bunches Swiss Chard, cleaned, tough stems discarded, leaves and tender stems chopped (about 1-1/2 pounds)
1 pound dried lentils, rinsed.
In a mini–food processor, pulse the pancetta and garlic to make a smooth pestata. In a large soup pot, heat the olive oil over medium heat. Add the pestata, and cook until the fat has rendered, about 4 minutes. Add the onion, carrot, and celery, and cook until softened, about 5 minutes. Add the crushed tomatoes, and simmer for 5 minutes to concentrate the flavors. Add 6 quarts of water, the bay leaves, and salt. Simmer to develop the flavors, about 45 minutes.
Add the Swiss chard, and cook for 30 minutes. Add the lentils, and continue simmering until they are tender and the soup has thickened and is flavorful, another 40 minutes or so. Serve hot.
Minestra di Lenticchie e Bietole
from the website "Lidia's Italy"
Serves 8
"Swiss chard is a delicious vegetable, and it ranks at the top of the nutrition list. I cook with it a lot, but what I see often is a recipe calling for just the leaves of the chard. I always ask myself, what happens to the rest? Well, in this ideal recipe, you use everything, from leaves to stalks. Just clear off any blemished parts, and chop up all the rest for the soup. I recall that my grandmother Rosa would salvage even the blemished parts and serve them to the chickens, ducks, or pigs. Today that is probably not an easy option, but it did teach me to respect every crumb of food, not to waste a drop, and to recycle as much as possible."
Ingredients
4 ounces pancetta, chopped
3 garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1-1/2 cups)
1 medium carrot, peeled and chopped (about 1/2 cup)
1 celery stalk, chopped (about 1/2 cup)
one 28-ounce can of whole San Marzano Tomatoes, crushed by hand
2 fresh bay leaves
2 tablespoons kosher salt
2 bunches Swiss Chard, cleaned, tough stems discarded, leaves and tender stems chopped (about 1-1/2 pounds)
1 pound dried lentils, rinsed.
In a mini–food processor, pulse the pancetta and garlic to make a smooth pestata. In a large soup pot, heat the olive oil over medium heat. Add the pestata, and cook until the fat has rendered, about 4 minutes. Add the onion, carrot, and celery, and cook until softened, about 5 minutes. Add the crushed tomatoes, and simmer for 5 minutes to concentrate the flavors. Add 6 quarts of water, the bay leaves, and salt. Simmer to develop the flavors, about 45 minutes.
Add the Swiss chard, and cook for 30 minutes. Add the lentils, and continue simmering until they are tender and the soup has thickened and is flavorful, another 40 minutes or so. Serve hot.
Citrus-Glazed Pork Chops with Gingery Bok Choy
By Yewande Komolafe
From New York Times Cooking
Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.
Time: 40 minutes
Yield: 4 Servings
Ingredients
1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1½-inch-thick) bone-in pork loin chops (about 2½ pounds)
1½ tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus ¾ cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed
Preparation
By Yewande Komolafe
From New York Times Cooking
Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.
Time: 40 minutes
Yield: 4 Servings
Ingredients
1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1½-inch-thick) bone-in pork loin chops (about 2½ pounds)
1½ tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus ¾ cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed
Preparation
- In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
- Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
- Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
- Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and ¼ cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
- Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.