CSA Share Week 14

Cherry Tomatoes 

Slicers Tomatoes (3lbs)

Cucumbers

Sweet Peppers 

Okra or Green Beans or Eggplant or Squash

Shallot

Garlic

Sage

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SPAGHETTI SAUCE WITH FRESH TOMATOES

INGREDIENTS

  • ¼ cup olive oil

  • 1 onion, chopped

  • 3-4 cloves of garlic

  • 4 pounds fresh tomatoes, peeled (see instructions below) and chopped

  • 1 tablespoon white sugar

  • 1 tablespoon dried or fresh basil

  • 1 tablespoon dried or fresh oregano

  • 1 teaspoon salt

  • 1 small bell pepper 

INSTRUCTIONS

  1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and peeper and saute; cook and stir until onion is translucent, about 5 minutes. 

  2. Add peeled and chopped tomatoes, sugar, basil, oregano, and salt. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until sauce thickens, 1 to 2 hours.

HOW TO PEEL FRESH TOMATOES

  1. Make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. 

  2. Fish them out with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers.

 

Chicken Breasts With Fresh Sage

INGREDIENTS

  • 4 boneless, skinless chicken breasts (or cutlets)

  • 3 tablespoons lemon juice

  • 28 fresh sage leaves

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons unsalted butter

  • 2 teaspoons sea salt

  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.

  2. After 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.

  3. In large skillet, melt butter and 2 tablespoons of olive oil until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown, about 5 minutes (cooking time will be much less if you are using cutlets). Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around the chicken and cook until chicken is browned on the bottom but still juicy, about 5 to 10 minutes more. Do not scorch the sage.

  4. Remove chicken to platter and season second side with salt and pepper. Scatter sage leaves on top and also add lemon wedges to plate. Cover loosely with foil. Discard any fat from skillet. Add reserved lemon marinade into skillet on high heat. Reduce to a glaze, add tablespoon of butter, and pour over chicken. Serve ASAP.

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