Skip to main content

CSA - Week 4

Anyone who has a local CSA knows about kale. We get a TON of it throughout the summer. We had 3 weeks worth cleaned and wrapped up in the fridge, so it was time to make some of Derek's soup. It makes a bunch, so I also dropped some off for Vanessa & Greg.

Portuguese Kale Soup

3 T. olive oil
4 yukon gold potatoes, peeled and diced
2 large onions, chopped
6 cloves garlic, chopped
4 bay leaves
1 lb. kale, cleaned and coarsely chopped
2 cans cannellini beans, drained and rinsed
2 cans diced tomatoes
3-4 links chourico, sliced
2 Q. chicken broth
2 c. white wine
Crushed red pepper or red pepper flakes to taste
Salt and pepper to taste

1. In a large pot, heat olive oil. Add chourico and onions. Season with salt and pepper and saute for two minutes. Add garlic and crushed red pepper, cook for 30 seconds.
2. Add chicken stock and wine and bring to a boil. Reduce heat to medium and add bay leaves, kale, beans and tomatoes.
3. Bring back to a boil, add the potatoes and simmer for 20 minutes or until the potatoes are tender.

Also in week 4's box was spring garlic, red leaf lettuce, cilantro, parsley, dill, broccoli, sugar snap peas, haruki turnips, and carrots. I used up the rest of week 3's bok choi last week as well - this is what I came up with.


I sauteed the bok choi with onions and garlic and added a can of diced tomatoes. I cooked up some Harvest Grains from Trader Joe's and mixed it all together. The kids like this one too!

Comments

Popular posts from this blog

Silas' Blog

Well it's been a busy 3 years since I last posted! Stay tuned as we may have more posts coming now that it looks like I have a new contributor... Silas recently read a book called "Starting Your Own Blog", and now he is bound and determined for us to let him start his own blog! We convinced him that he should start out by drafting content and a posting calendar. We made templates this morning and he wrote his first "post" today!

Food Prep

We recently bought a house and moved about 20 miles outside of Boston. One of the changes that came along with a new commute and work schedule is that I have started making dinner for the kids every night, instead of just Friday-Sunday (Julia, our wonderful long-time nanny, historically fed them dinner Monday-Thursday). Derek and I still have opposite work schedules, which means that I have the kids without him 5-6 nights/week. In order to make healthy meals AND pack lunches while flying solo, at a minimum I need to have a well-stocked fridge and basic menu plan for the week. Even better is when I can get some cooking and/or food prep done on Sunday. Before I go to the gym on Sunday mornings I usually peruse some recipes in search of culinary inspiration. Today I came across a recipe that caught my eye on Budget Bytes . I was planning on hitting Trader Joe's after the gym, so I picked up the frozen roasted corn that is the cornerstone of this recipe. The first part of my foo...

Silas, 7/26/17

The context for this post is that S&Z started two weeks of daily swimming lessons in the outdoor town pool on Monday. The beginning of this week also happened to start with two of the coldest days of the summer!