CSA Ending

Prep Time: 1hour hr
Cook Time: 40minutes mins
Chilling Time: 2hours hrs
Total Time: 3hours hrs 40minutes mins

Serves 4

• 1½ cups all-purpose flour, spooned and leveled
• ½ teaspoon sea salt
• 10 tablespoons cold unsalted butter, cut into ¼-inch pats
• 3 tablespoons ice water
• 1 teaspoon cold apple cider vinegar

• 1 pound colorful heirloom tomatoes, thinly sliced
• ½ teaspoon sea salt
• 4 ounces goat cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped chives
• 1 tablespoon fresh thyme leaves
• 1 garlic clove, grated
• ½ teaspoon lemon zest
• 1 large egg
• 1 tablespoon water
• Fresh basil, for garnish
• Flaky sea salt, for sprinkling
• Freshly ground black pepper

• Make the crust: In a food processor, place 1 cup of the flour and the salt. Pulse to combine. Spread the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
• Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining ½ cup flour on top. Briefly pulse until the dough becomes crumbly.
• Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. Form the ball into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
• Make the filling: Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
• In a medium bowl, stir together the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several grinds of pepper until creamy.
• Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• In a small bowl, whisk together the egg and water.
• Place the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch thick. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
• To transfer the rolled-out dough to the prepared baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash.
• Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with fresh basil and sprinkle with flaky sea salt. Slice and serve.

Ingredients 

• 3 tablespoons extra virgin olive oil
• 2 pounds kohlrabi - green or purple; about 2 medium bulbs and 3 cups diced
• ½ onion - about ¾ cup diced
• 3 cloves garlic - minced
• 2 teaspoons lemon zest - from about 1 lemon
• ¼ to ½ teaspoon red pepper flakes
• ½ teaspoon dried thyme
• 2 cups chopped kohlrabi greens - optional
• Salt - to taste

Instructions

Prepare the kohlrabi. Slice off the root, stems, and greens. Chop the greens into pieces and set aside (or discard if you don't want to use them). Use a paring or chef's knife to remove the outer skin on the kohlrabi bulbs. Then, cut them into cubes. See How to Peel Kohlrabi for tips.

Warm the olive oil in a large skillet over medium heat. Add the prepared kohlrabi and diced onion to the skillet. Cook for 15 minutes, stirring occasionally, until the kohlrabi softens.

Stir in the minced garlic, lemon zest, red pepper flakes, and thyme. Cook for 1 to 2 minutes.

Add the chopped kohlrabi greens (if using) to the pan. Cook for 4 to 6 more minutes, stirring occasionally, until wilted. Since kohlrabi greens can be tough, you can add ½ cup of water or broth to the skillet while they cook if desired. It will steam off while they cook and soften them. Season with salt to taste.

Remove from heat, serve, and enjoy!

Notes

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or a skillet until warmed through.

• 4 cups of beet greens stems removed
• ½ cup of pine nuts, walnuts or some of other nut can also work
• 3 tablespoons of parmesan 
• 4 cloves of garlic roughly chopped
• ½ teaspoon of salt
• ¼ teaspoon of fresh black pepper
• ¼ cup of olive oil
• optional: a handful of herbs such as basil parsley, or cilantro

• In a food processor, combine all of the ingredients minus the olive oil. Begin to blend while slowly adding in the olive oil until the mixture is fully blended and the olive oil is fully added.
• Serve over toast, mixed in with pasta, as a dip for chips, and ENJOY!!

1/2 medium onion, chopped

2 carrots, peeled and chopped to medium dice

1 bunch chard, stems chopped to medium dice; leaves rough chopped

1 tablespoon of olive oil

Heat the oil in a medium sauce pan. Add the carrots and cook until lightly browned; add the chard stems and the onions and cook until almost tender. Add the leaves and toss until wilted. Season to taste and enjoy!

Prep- 15 MIn.

Cook- 45 min

Makes 3-4 Quarts of Soup

This Minestrone Soup recipe is hearty, fresh, and flavorful-Serve with Plain Crusty

Bread or Garlic Bread to make a meal!

Equipment - 4-5 quart stock pot, large chef’s Knife, Large spoon, Soup Ladle

Ingredients

● 3- tablespoons extra-virgin olive oil

● 2 medium yellow onions, chopped

● 1 Jalapeno, or 1 small mild Green Pepper, chopped. ( Can eliminate Jalapeno if

you prefer.)

● 3-4 medium peeled carrots, chopped

● 3-4 celery ribs, chopped

● 2 Cups-Chopped Kale

● 1 Cup Fresh , sliced, Baby Bella mushrooms

● 1 teaspoon + sea salt, plus more -to taste

● Freshly ground black pepper, ( ½ tsp ) adjust to taste.

● 1 packet of Goya “Sazon” brand Seasoning

● 4-5 garlic cloves, finely minced/crushed

● 1 (28-ounce) can whole plum tomatoes in sauce, chopped ( Cento) or 2

lbs-fresh chopped skinless plum tomatoes)

● 2 Cans -cooked kidney beans, ( Goya) drained/rinsed

● 1 cup cut raw green beans (½”)

● 5-6 cups - Vegetable broth ( Organic “Better than Bouillon” Veg. base , sold in

a Jar, mixed with water , works great) or a combo of Veg. Broth and Cold Water.

● 1 Cup -White or Red Dry Wine/or Dry Vermouth,( if you have it).

● 4 -bay leaves

● 1 ½ -Teaspoon dried oregano

● 1 Extra large sprig of fresh thyme, (dried is ok).

● ¾ cup very small pasta, like elbows, shells, orecchiette

To Add -FOR SERVING:

● ½ cup chopped fresh parsley

● ½ tsp. Red pepper flakes or 1 tablespoon Tabasco, if you like some spice..

● ½ cup, Grated, Fresh Parmigiano Reggiano cheese, for serving

● Basil Pesto-to place on top of soup in bowl-( If you like it, and/or have it

available.)

Instructions

1. Heat Olive oil in a large stock pot over medium/high heat. Add chopped

onions, carrots, peppers, celery, green beans, salt, Sazon seasoning, and several

grinds of black pepper, and cook, stirring occasionally, for 10-15 minutes, until

the vegetables are soft. Do Not allow Veg. to burn.

2. Add the finely minced Garlic, chopped Kale, Mushrooms, Canned or fresh

chopped plum tomatoes, 2 cans -rinsed kidney beans,, 5-6 Cups Veg

broth/water, 1 cup Wine (if using), 4 bay leaves, oregano, and a large sprig of

thyme. Cover and simmer for 35-45 minutes. Vegs should be well cooked, soft.

3. Stir in the pasta and cook, uncovered, for 10-12 more minutes, until the pasta is

cooked through.

4. Season to taste.

5. Serve with parsley, (red pepper flakes if desired), basil pesto, and grated

Parmigiano Reggiano Cheese

Submitted by Tim Fromson