CSA Week Two Recipes
Happy Week Two, everyone! I am really, really excited about this week's recipes. There are so many wonderful things you can do with the ingredients provided in these week's box. For whatever reason, I felt like a lot of them were great for some Asian inspired dishes! I have been loving stir fry lately, and I know that many of you were peaked by the idea of Swiss Chard mixed in a stir fry! This week we have three lunch/supper dishes that can be made together or separately throughout the week. That's three days worth of meals plus leftovers (and you'll have plenty of leftovers!). How awesome is that?
Each of these recipes does use outside ingredients such as olive oil, spices, and sauces. I used only the vegetables we provided you (with the exception of garlic!). Fun! Always a challenge, always so yummy. I hope you enjoy these!
honey soy baked chicken
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 5 tbsp honey
- 4 cloves garlic, minced
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-5 lbs chicken, cut into pieces (legs, breast, thigh, wings, etc)
- salt and pepper to taste
- Create the marinade by combining all of the ingredients, except for the chicken, in a large plastic bag. Shake well.
- Place the chicken inside of the bag and shake, or rather massage, the chicken pieces until you feel they have all been equally covered.
- Let the marinade sit for most of the day, or at least an hour, in the fridge. You want the meat to soak up the flavors!
- When you are ready to bake, preheat your oven to 425.
- Place the chicken in your preferred baking dish, arranged closely. I used a cast iron skillet, though you could use a stoneware dish or glass baking dish.
- Bake for 25 minutes, skin side up. Remove the chicken and flip it over, meat side up. Bake for another 15 minutes. Remove the chicken and flip again, skin side up. Bake for 10 minutes. It should be done by now! ***Check that it is 165 degrees F and the breasts are fully cooked. It works best if you leave the breasts whole for this dish as everything cooks evenly, then.
Check out the links below for more recipes and information about how to cut up a whole chicken!
Not sure how exactly to slice up an entire chicken? It's a lot easier than you think! You'll be getting mostly whole chickens (some are cut for you!) throughout the next 9 weeks, so knowing how to dissect one is great knowledge to have.
Maybe honey soy chicken isn't your style? This is my go-to roasted chicken recipe for when we have guests over. Use the herbs you received in your box this week to make this delicious recipe that also features potatoes (I can't wait to put those in your box!).
Don't waste your chicken bones and leftover pieces like the gizzard/neck/spine! Turn them into bone broth - incredibly healing and delicious. Seriously try it! Great for your vegetable scraps from this week, too.
stir fried rice with maple soy sauce
- 1 cup rice, uncooked
- 1 cup peas
- 1 kohlrabi, peeled and cubed
- 1 bunch radishes, sliced
- 3 cloves garlic, sliced
- 1 scallion, diced
- 1 summer squash, halved and diced (optional)
- 1/2 cup Swiss Chard, chopped
- 5 tbsp soy sauce
- 3 tbsp maple syrup
- 1 tbsp sesame oil (optional)
- 1 tsp sesame seeds
- 1/4 tsp red pepper flakes
- Cook your rice according to package directions. I like to use brown rice or Jasmine rice for stir fry/fried rice!
- In a skillet, heat 2 tbsp olive oil over medium heat. Cook the garlic, chard, radishes, and kohlrabi until tender, about 5 minutes.
- Add the peas, summer squash, if using, and scallions. Cook until tender, about 3-5 minutes.
- In a small bowl, mix the soy sauce, maple syrup, sesame oil (you can use olive oil), sesame seeds, and red pepper flakes.
- Once the rice has finished cooking, add it to the skillet with the vegetables.
- Pour the soy sauce mixture over everything and toss to coat. Turn the heat down to low and let the rice soak in the sauce, about 2 minutes.
- Serve hot alongside the honey soy chicken!
**Not sure how to cut up a kohlrabi? Watch this video!
Roasted Beets Over Tea Infused Noodles
- 1 bunch beets, cubed
- 1 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp chili powder
- 1/2 tsp salt and pepper
- 6-8 bags green tea (or your favorite tea)
- 6 cups water
- your favorite pasta
- 1 scallion
- 2 tbsp sesame seeds
- feta cheese for topping
- Preheat your oven to 350.
- Toss the chopped beets with olive oil, coriander, chili powder, salt, and pepper. Spread evenly on a baking sheet over parchment paper. Roast for 25-30 minutes or until easily pierced with a fork.
- Heat the 6 cups of water in a saucepan until boiling. Add the 6-8 tea bags. I used green tea, but you could try a number of different flavors that you prefer. Let steep for 10-15 minutes or until darkened.
- Once the tea has steeped, add the noodles and cook according to package directions.
- Place the finished noodles in your dish, top with the roasted beets, and drizzle with sauce (recipe below). Top with sesame seeds, chopped scallion, and feta cheese.
- 1 cup plain whole milk Greek yogurt
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 cup fresh dill
- 1/4 cup cashews or peanuts
- Combine all ingredients in a food processor or blender and pulse until smooth.
Thanks for reading this week, friends! Eating seasonally is such a fun way to experiment in the kitchen. I hope you find some great ways to use those new things like kohlrabi and beets. Happy first week of summer!