July 18, 2009 - Week 3

This week's CSA box from La Milpa Organica Farm contained the following items:

cooking greens
salad greens
zucchini
cucumber
basil
lavender
tomatoes
green onions

************************** The Recipes **************************

Zucchini-Basil Soup:

1 1/2 lb summer squash
1 chopped onion
3 garlic cloves, chopped
1/4 cup olive oil
3-4 cups stock or water
1/3 cup packed basil leaves

Coarsely chop the squash.
Cook the onion and garlic in oil in a heavy saucepan, about 5 minutes. Add the chopped zucchini
and 1 tsp salt and cook, stirring occasionally, 5 minutes. Add 3 cups of the stock or water and
simmer, partially covered, until tender, about 15 minutes. Purée the soup with the basil in a blender or submersion blender.
Add more stock if too thick. Season the soup with salt and pepper.

Black beans, Corn, and Greens:

1 tsp of olive oil
1-15oz can of black beans
1 cup of frozen or canned corn
2 cloves of chopped garlic
1/2 onion, chopped
2 heaping handfuls of cooking greens
Juice of half a lime
1 tbsp cumin

Heat olive oil in a small saucepan and add in onions and garlic.
Sauté for about five minutes or until your onions are translucent.

Add black beans (along with the liquid) and cumin and cook until the beans are heated through.
Stir in the greens, corn and lime juice and cook for about five more minutes or until the greens have wilted down.

Black beans, Corn, and Pasta:

2 cups small seashell pasta
1/3 cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
3-4 ears of fresh corn (cut from the cob)
3 tomatoes, chopped
1 bell pepper, chopped
1 small red onion, diced
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes (optional)
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.

Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, bell pepper, onion, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
Chill salad in refrigerator until ready to serve.