CSA Baked Rotini

Dinner tonight is an idea thanks to a fellow CSA compatriot, Denise!  While my kids are pretty adventurous eaters, my recipe for sauteed mustard greens is not exactly up their alley.  Tonight we had a more family friendly - ooey, gooey, cheese dinner that disappeared from their plates in no time flat.

Baked Rotini with Spinach and Turnip Greens

• 16oz whole wheat rotini (any similar size pasta will do)
• 1 tablespoon olive oil
• 1 medium bag of spinach*
• 1 bunch turnip greens* (save the turnips for another recipe)
• 16 oz part skim ricotta cheese
• 12 oz shredded mozzarella cheese (reserve enough for sprinkling on top, about 1 cup)
• 1 egg, slightly beaten
• 2-3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 box of Pomi chopped tomatoes
• Salt and pepper to taste

1. Cook pasta according to package directions until al dente.  Drain the pasta but do not rinse it.
2. While the pasta is cooking, clean the spinach and turnip greens*. 
3. In a large saute pan, heat the olive oil over meduim/high heat.  Add the greens, salt and pepper and saute until they are wilted. 
4. Allow the greens to cool for a few minutes before turning onto a cutting board and giving a quick chop. 
5. In a large bowl combine ricotta, mozzarella, beaten egg, garlic, Italian seasoning, salt & pepper, and 2 cups of chopped tomatoes.
6. Add sauteed greens and pasta and stir to combine.  Pour into a 9x13 pan.  Top with remaining Pomi tomatoes and reserved mozzarella cheese.
7. Bake at 350 degrees for 20-25 minutes until the cheese is melted.   

Patrick and a clean plate.

*Place greens in the bowl of a salad spinner and add enough cold water to cover them.  Swirl the greens around in the water and allow them to sit for a minute while the sand and dirt settle.  Remove them one handful at a time and into the salad spinner basket.  Dump the sandy water and spin the greens to dry.  You'll be amazed at how this method removes all of the sand, dirt and silt from your greens! 

If you don't have a salad spinner immerse the greens in a large bowl.  Remove the greens to a couple of clean kitchen towels and gently pat dry.

Brotherly love

Sauteed Mustard Greens

One of the many benefits of working at home three days a week is the ability to make a great lunch.  I found a recipe for my Middle Branch Farm mustard greens that fit the bill nicely.  I made some modifications based on available ingredients and lunch is served. 

Shallots, garlic and mustard greens

I had some leftover roasted beets on hand from dinner two nights ago that I decided to throw in.  The earthy sweetness of the beets complimented the greens nicely and gave the dish it's tell tale red color.  The red pepper alone added great flavor if you prefer to leave out the beets.

Note to non work-at-home folks: this would make a great dinner or reheated lunch at the office.

Sauteed Mustard Greens

• 1/2 cup shallots, thinly sliced
• 1/2 a red pepper, diced
• 1 beet, cubed and pre-cooked (optional)
• 2 cloves garlic, minced (or garlic scapes)
• 1 tablespoon olive oil
• 1 lb mustard greens, washed and torn into large pieces
• 2-3 tablespoons chicken or vegetable broth or stock
• salt and pepper to taste
• Drizzle of sesame oil (optional or to taste)

1. In a large saute pan, warm the olive oil on medium high heat.  Add the onions and red peppers and saute until they soften, about 5 minutes. Add the minced garlic and saute one minute more. 
2. Add the mustard greens and broth and cook until the greens are just wilted.  Season with salt and pepper and toss with sesame oil. 

Spring CSA Share - Week 1

Farmer Roger and I met twice 6 months ago at his farm in New Boston.  It was the end of his season and he was tired but had a smile and kind word and was already looking ahead to 2012.  After a winter rest he's working hard at managing the farm and providing hundreds of shares of vegetables to his members.

I assumed that 6 months later I would need to introduce myself again before walking off with his bounty.  Yet when he saw me out of the corner of his eye he said, "Hi Amanda!  Good to see you!"  That's beyond cool.

We had a few minutes to chat and discuss the share for this week.  It's full of greens but not full of plain old lettuce which gets boring quickly.  We've got some great stuff here.  From the bottom left: baby kale, brassica leaves, pac choi, mesclun, garlic (cloves and scapes), spinach, mustard greens, radishes and turnips.

Matt was already well underway with dinner when I got home but I'm dreaming of what we will make tomorrow with these goodies.  Roger tells me mustard greens taste like horseradish which I adore.  I've never had them before but am looking forward to finding some great recipes this week!  Feel free to post any recipes or links that you may have!

I'll do my best to post our meals from later this week!  For those of you in NH Roger's farm still has available shares for the summer.  The farm is located in New Boston however he has satellite pick up locations including Manchester.