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Salmon Hash with Yukon Gold Potatoes and Herbs

From the share:
2 pounds Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice

From your kitchen:
4 tablespoons unsalted butter
1 large yellow onion, cut into 1/2-inch dice
2 stalks celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 tablespoon chopped fresh dill
2 teaspoons minced fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 cups coarsely flaked cooked salmon
Hot-pepper sauce, for serving

From your garden:
2 teaspoons minced fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley leaves

In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.

Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.

Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.



Pork Ribs with Fresh Herb Rub

1 rack organic baby back ribs, intact
1/2 cup finely chopped herbs (half parsley, half summer savory)
1/4 lime, very thinly sliced and then chopped (including zest)
Juice of rest of lime plus 1 additional lime’s juice
1 Tbsp. prepared mustard
4 cloves of garlic, chopped finely
2 tsp brown sugar
1/4 tsp salt

Combine herbs with lime, juice, garlic, sugar and pepper. Rub all over ribs and  let them marinate for as long as you can stand it.  If you’re cooking outside, braai (grill) over nicely-ashed coals. Otherwise turn on the broiler , and when it is as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip them. About 10 minutes. Add a little bit of water to preserve the delicious pan-scrapings when you flip.

It’s done when the second side is also looking dark brown, another 10 minutes. Let the ribs rest in the pan, covered, for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping


From: 66squarefeet




Green Goddess Dressing

1 cup mayonnaise
1⁄2 cup sour cream
1⁄4 cup snipped fresh chives or 1⁄4 cup minced scallion
1⁄4 cup minced fresh parsley
1 tablespoon lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry and minced
salt & freshly ground black pepper


Stir all the ingredients together in a small bowl until well blended.
Taste and adjust seasonings.   Use immediately or cover and refrigerate.







Kohlrabi and Apple Salad with Creamy Mustard Dressing

CSA member Michele Zanzonico is sharing this recipe that will use the kohlrabi in the share and Parsley from the garden.

½ cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-ground mustard
3 tablespoons finely chopped fresh parsley (from my herb garden!)
½ teaspoon sugar
2 kohlrabi bulbs peeled and julienned
1 Granny Smith apple – peeled and diced (I julienned to match the kohlrabi)

In a bowl whisk the cream until it holds soft peaks.  Whisk in the lemon juice, mustard, parsley, sugar and salt & pepper to taste.  Stir in the
kohlrabi and apple and combine well.




Broccoli and Gorgonzola Polenta

2/3 cup Gorgonzola, for serving
Italian flat-leaf parsley, torn for serving
3 tablespoons olive oil
2 cloves garlic, crushed
1 cup broccoli florets
sea salt and freshly ground black pepper, to taste
1/2 cup vegetable stock
4 cups whole milk
1 cup polenta

Place the olive oil into a saucepan over medium heat. Once it begins to shimmer, add the garlic, broccoli and a few pinches of salt, and sauté the mixture for 2 minutes. Add the vegetable stock and cook the mixture for 12 minutes.
In the meantime, pour the milk into a large saucepan and bring to a boil. Add the polenta and a few pinches of salt, and then whisk the mixture vigorously over medium-low heat for 2 minutes. Thin with additional milk if needed.
Serve the polenta in shallow bowls topped with the broccoli mixture and garnished with the Gorgonzola and the parsley.



Vegan Cabbage Rolls

1 medium onion, chopped
pinch baking soda
4 cloves garlic clove, minced
28-ounce can diced fire-roasted tomatoes*
16-ounce can diced fire-roasted tomatoes*, pureed in blender
1 tablespoon tomato paste
1 teaspoon salt* (or to taste)
generous grating black pepper
1/4 cup raisins

Cabbage and Filling
1 large cabbage
3 cups cooked lentils (from 1 1/4 cup dry)
1 cup cooked grain (bulgur wheat, kasha, brown rice, quinoa, etc.)
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
1 teaspoon paprika (smoked or regular)
1/2 teaspoon freshly ground black pepper (or to taste)
1/2 teaspoon salt* (or to taste)
1/4 teaspoon allspice

Sauce: Heat a large non-stick pan and add the onions and a pinch of baking soda. Cook until the onion softens. Stir in the garlic & cook for another minute. Add all remaining sauce ingredients except the raisins, reduce heat to low, and cover. Cook for at least 30 minutes

Fill a large deep pan with enough water to cover a cabbage and bring it to a boil. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Put the cabbage core-end up into the boiling water and cook until the leaves soften and begin to come free of the cabbage; you may use a fork or tongs to loosen leaves if they become stuck, be careful not to tear them. Remove each leaf and repeat until you have 10-12 whole cabbage leaves.

Place the leaves and the remaining cabbage head in a strainer and rinse under cold water. Finely shred the cabbage remaining on the head and add it to the sauce along with the raisins. Keep the sauce covered and continue to cook on very low.  In a medium bowl, mix the lentils and all remaining ingredients, add salt & pepper to taste. Dry each cabbage leaf gently and trim the thick rib near the stem end of each leaf.

Put a cabbage leaf on your work surface,  concave side up, like a cup, and the stem end toward you. Place about 1/3 cup of the lentil mixture near the stem end and mold it into an oblong shape. Fold the stem up over the filling and then fold each of the sides toward the middle. Roll the filling up the rest of the leaf. Place it on a plate and repeat with remaining leaves. (If you have some filling left over, it makes a delicious salad.)

Spread about half of the tomato sauce in the bottom of a large Dutch oven or other heavy pot. Place each cabbage roll, seam-side down, on top of the sauce in a single layer. (It’s okay if it’s a snug fit.) Spread the remaining sauce over the rolls. Cover and cook on your lowest heat setting until the cabbage is tender, about 45-60 minutes, being careful not to burn the bottom. To serve, place two cabbage rolls on a plate and cover with sauce.


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