A-Z Recipes


CSA thread (Read 241 times)

Jazz hands!

    Hi guys! Long time, no post, etc. However, we signed up for a CSA last month so I thought it would be as good a time as any to start a "How do I use 7 bunches of greens in a week?!?" thread and see how you guys are using your 7 bunches of greens. I just posted curried kale in another thread, but I made this Sunday and it is AWESOME:


    • 1 tablespoon olive oil
    • 1 1/2 cups chopped onions
    • 1 1/2 cups chopped peeled carrots
    • 3 large garlic cloves, minced
    • 2 1/2 teaspoons ground cumin
    • 10 cups (or more) low-salt chicken or vegetable broth
    • 2/3 cup pearl barley
    • 1 14 1/2-ounce can diced tomatoes in juice
    • 2/3 cup dried lentils

    • 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
    • 2 tablespoons chopped fresh dill

    Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

    Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.


    I skipped the carrots and celery (didn't have any) and only used 8c. veggie broth so it would be more stew-y. Oh, and instead of the can of tomatos I used about 4oz tomato paste. And I put a bunch of rosemary in. So what I made wasn't that much like this, really, but it was tasty anyway.

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