Cedar Down FarmCedar Down Organic Farm & CSA Home2013-05-02T20:27:34Zhttp://cedardownfarm.ca/feed/atomWordPressLesliehttp://cedardownfarm.cahttp://cedardownfarm.ca/?p=9272013-05-02T20:27:34Z2013-05-02T20:27:05Z
½ pound dried white beans (canellini, navy, great northern, etc.) or four 15-ounce cans of the same white beans
2 teaspoons olive oil
3 cups chopped yellow onions
1 tablespoon peeled and finely minced garlic
¼ pound smoked ham, diced
¼ pound spicy sausages (such as chorizo), sliced
1 teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon crushed red pepper
1 large potato, peeled and cut into large cubes
2 cups chicken broth
1 bunch collard (or kale) greens (between 5-10 leaves), tough stems removed and very coarsely chopped
2 teaspoons white vinegar
¼ teaspoon sugar
Salt (if needed) and black pepper, to taste
If using dried beans for this soup, soak them overnight in one quart water, drain them, and rinse them well. Boil the soaked beans in one quart of water for approximately 50 minutes (or 4-5 minutes in a pressure cooker) until just tender.
In a large Dutch oven or stock pot set on a medium-heat burner, sauté the onions in olive oil for two minutes until wilted.
Stir in the garlic and sauté for an additional two minutes. Stir in and sauté for an additional minute the ham, sausage, sweet paprika, smoked paprika, and crushed red pepper.
Add the cooked dried (or canned) white beans, their broth, the chicken broth, potato, collard (or kale) greens, vinegar, sugar, and (if needed) additional water to cover. Simmer for 30-60 minutes.
Taste, correct the seasoning (if needed), and serve.
Serves 6 as a main course soup. As with many bean soups, this one tastes even better on the second day.
1 cup grated chedder, Swiss or Parmigiano cheese or a mixture
½ lb dry pasta, such as elbow macaroni, rigatoni or penne
For the sauce:
In a small sauce pan, bring milk to a boil, then set aside. In another saucepan, melt butter over low heat. Blend in flour and cook slowly, stirring, until the butter and flour froth together for 2 minutes without browning.
Remove pan from heat, and when butter has stopped bubbling, pour in hot milk and beat vigorously with a whisk to blend.
Set saucepan over moderately high heat and stir until sauce comes to a boil. Boil for 1 minute, stirring.
Remover from heat and add salt, pepper, mustard and cheese. Stir until combined and set aside.
In a large pot, boil water and cook pasta until tender but not mushy. In a medium skillet, heat butter and oil, over medium heat then add squash and ¼ cup of water or stock.
Cover and cook for 5 minutes.
Add greens, salt and pepper to taste then cover and cook, stirring occasionally until squash is tender, about 12 minutes.
Combine cheese sauce and squash mixture with cooked pasta and serve!
You may also top with bread crumbs and grated cheese and bake for 20 minutes for a crispy-topped casserole!
Delicata squash is one of the yummiest, nuttiest squashes around. Here’s some ideas for what to do with it… P.S. you can eat the skin!
Split delicata squash in half lengthwise and scoop out the seeds. Split halves into wedges, arrange skin-side down on a baking sheet. Season with salt, fresh lime juice and (smoked) chili powder and roast in a 350⁰ degree oven until tender/crisp and golden brown, about 20-30 minutes.
Maple Delicata rings…
Rinse the squash thoroughly then slice each squash into ½- inch rings, and remove the pulp from each ring with a spoon or paring knife. Place rings in a large mixing bowl.
Toss the rings with olive oil, maple syrup and salt. Lay on a foil lined baking sheet and bake at 400⁰ for about 40 minutes until tender and caramalized.
Cut squash in half lengthwise. Put a pat of butter and a sprinkling of salt and cinnamon on each half and bake at 350⁰ until tender.
About a half pound dried pasta (this would also be really good over cheese ravioli)
2 medium leeks (or one super huge one!)
2 Tbs. butter or olive oil
about ⅓ cup of white wine, or reserved pasta water if you have no wine
salt and pepper to taste
chopped parsley for garnish, if desired
½ cup parmesan or goat cheese, toasted pine nuts or almonds, sautéed mushrooms, sautéed Italian sausage or pieces of chicken.
Remove the dark green tops, and the root from the bottom and then wash the leeks.
Heat the butter or oil in a large frying pan over medium, add the leeks and stir to coat.
Sprinkle with a little dash of salt. Turn the heat to low and cook for 20-30 minutes until they’re all brown and caramelized.
In the meantime bring a pot of water to boil for the pasta and prep whatever else you decide to add (I personally really recommend some sautéed mushrooms and a sprinkling of parmesan).
Cook the pasta until al dente and drain (reserve some pasta water if you’re going to use it).
Add the leeks and protein accompaniment to the pasta. Then, pour your wine or pasta water into the pan that you cooked the leeks in, turn up the heat to medium-high, and cook for a couple of minutes, scraping the browned bits from the bottom of the pan into the liquid.
Pour this over the pasta and leeks and toss everything together.