CSA Share Week 24
Lettuce (Parris Island/Pomegranate)
Arugula
Peas OR Dragon Beans OR Burgundy Beans
Tiny greens
Cherry Bell Radish
Peppers (sweet OR hot)
Green Tomatoes
Parsley, Sage, Rosemary, and Thyme medley
Apples (The Kansas City Food Hub)
Winter Squash (The Kansas City Food Hub)
Scarborough Fair Pasta
Ingredients
1 tablespoon butter
3 tablespoons olive oil, divided
1 garlic clove, chopped
1/2 cup panko-style breadcrumbs
1/2 pound bucatini or other long pasta
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped fresh parsley
1 teaspoon lemon juice
2 tablespoons grated parmesan cheese
Directions
1. Fill a large pasta pot with water, salt it, and set it over high heat to boil
2. Add the chopped garlic and stir for one minute, taking care not to burn it.
3. Add the panko and cook, stirring often, about five minutes, until toasted.
4. Transfer the breadcrumb mixture to a separate bowl and set aside, keeping skillet out.
5. Prepare pasta in boiling water according to package directions. When ready to drain, reserve a cup of the pasta water for later.
6. Return the skillet to medium-low heat and add the second tablespoon of olive oil.
7. Stir in the chopped sage, rosemary and thyme, season with salt, pepper and red pepper flakes.
8. Cook for a minute, then add the pasta to the skillet and stir to combine.
9. Add enough of the pasta water to moisten the pasta, then and the last tablespoon of olive oil and toss until coated.
10. Add the chopped parsley, lemon juice, and parmesan and give it a final toss until well combined.
11. Top with the garlic breadcrumbs and enjoy.
Roasted Chicken with Parsley, Sage, Rosemary, and Thyme
Ingredients
1 bunch flat-leaf parsley, bottom stems trimmed, divided use
1 (2/3 ounce) package fresh sage, divided use
1 (2/3 ounce) package fresh rosemary, divided use
1 (2/3 ounce) package fresh thyme, divided use
2 cloves garlic pressed through garlic press, plus a whole head, cut in half, divided use
Salt
Cracked black pepper
2 tablespoons olive oil
1 (4-5 lbs) roasting chicken, giblets removed, rinsed and patted dry
Lemon, cut in half
Balsamic-Sour Cherry Compote
Directions
(The chicken can be prepped a couple of days ahead of time, which allows for the flavors the deepen even more, and kept in the fridge until ready to roast and serve; the Balsamic-Sour Cherry Compote can also be prepped ahead of time and refrigerated, then gently re-heated when ready to serve.)
-Preheat the oven to 400°, and line a baking sheet with foil and a wire rack.
-Take about 2 teaspoons worth of each of the parsley, sage, rosemary and thyme leaves, and very finely chop them, and then add them to a small bowl; next, add to those the 2 pressed garlic cloves, a pinch of salt and black pepper, and the olive oil, and combine the herb mixture with your fingers or a fork; set aside for a moment.
-Next, liberally season the inside of the cavity of the chicken with salt and pepper, then place the chicken in front of you, breast-side up; gently run your fingers between the skin and the breast meat, being careful to rip the skin (you just want to separate the skin from the breast meat as much as possible); next, take a pinch of the herb mixture, and gently add it in between the skin and the meat, pushing the herbs around to cover as much of the breast meat area as possible; repeat with another pinch of the herb mixture, getting in as much as possible under the skin.
-Then, take any remaining herb mixture you may have, and rub it in all over the outside of the chicken to give it extra aroma; next, bundle all of the remaining herbs in your hand, and set aside about half of that bundle to use as garnish for the finished chicken, and stuff the other half of the bundle of herbs into the cavity of the chicken, along with the two lemon halves and one half of the garlic head (you may need to stuff it in fairly tightly); season the outside of the chicken with a couple of good pinches of salt and pepper.
-Place the chicken on the wire rack set over the foil-lined baking sheet, and roast for about 1 hour 15 minutes to 1 ½ hours, or until the internal temperature registers 160° when inserted into the thickest part of the thigh (you can cover the chicken with foil during roasting to prevent it from burning if it's becoming too dark); then, allow the chicken to rest for about 15 minutes.
-Pull the herbs out of the roasted chicken, along with the lemon and garlic half, and stuff the cavity with the reserved half of the bundle of herbs for a fresh presentation (you can even add a couple of fresh slices of lemon in, if desired).
-Carve the chicken at the table, if desired, and serve with warm Balsamic-Sour Cherry Compote on the side.
Balsamic-Sour Cherry Compote Ingredients:
• 1 (14.5 ounce) can natural, tart red cherries packed in water
• 1/4 cup brown sugar
• 2 teaspoons balsamic vinegar
• 2 teaspoons corn starch
Preparation:
-Pour the entire contents of the can of cherries, including their water, into a sauce pan; add in the remaining ingredients, and whisk them together to fully combine.
-Place the sauce pan over high heat, and once the mixture comes to the boil, reduce the heat to low, or medium-low, and gently simmer the compote for 15 minutes, until thickened.
-Allow to cool slightly, but serve warm.