Week 38 2/14/17

This week your basket contains: Delicata squash, shallots, parsnips, potatoes, Brussels sprouts, garlic, and leeks


3/4 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts

Slice Brussels sprouts in a food processor fitted with slicing disk.  Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.  Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.  Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.


Consider serving this with a grilled leg of lamb and braised greens. Or turn this side dish into a main dish by adding a big salad and some good bread and butter.  Julienned celeriac can be used instead of carrots.

2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided

½ cup finely chopped onion

2 medium cloves garlic, divided

2 sage leaves

2 tsp. tomato paste

2 cups cooked white beans, cooking liquid reserved, or 1 can (15 ounces) white beans, rinsed and drained

Salt and pepper

1 large parsnip, woody core removed, or 2 small ones

1 large carrot or 2 small ones

⅓ cup toasted breadcrumbs

Preheat oven to 350 degrees. In a saucepan, sauté the onion in 1 Tbsp. of the olive oil over moderate heat until golden. Mince the garlic and add half of it to the onions, reserving the rest. Cook and stir for one minute, then add the sage and tomato paste. Mix the tomato paste into the onion mixture and sauté for two more minutes, scraping up any brown bits that accumulate on the bottom of the pan. Add the beans and ½ to ¾ cup of their reserved cooking liquid. (If using canned beans, substitute water for the cooking liquid.) The mixture should be somewhat soupy. Season with salt and pepper. Partly cover the pot and let the beans simmer for 10 minutes. Meanwhile, peel the parsnip and carrot and cut each into ½-inch pieces. Steam the parsnip until tender, about 5 minutes, then steam the carrot until soft, about 4 minutes. Add the vegetables to the bean mixture and simmer 2 minutes longer. Add more bean broth or water if necessary. Mix the breadcrumbs with the remaining garlic and the parsley, and season with salt and pepper. Lightly oil an 8-by-10-inch baking dish or gratin dish. Turn out the bean and vegetable mixture into the pan. Sprinkle the seasoned breadcrumbs over the beans and vegetables and drizzle with the remaining olive oil. Bake for 25 to 30 minutes, or until the gratin begins to bubble. Serve warm. By Kelly Myers on culminate.com

This is a recommendation from a subscriber.  The sundried tomatoes and peppers are optional.


4 c chicken broth

2 tbsp extra virgin olive oil

2 leeks, white part only, cleaned and sliced cross-wise

1 yellow bell pepper, diced

1 ½ c Arborio rice

½ c dry white wine, at room temp.

½ c sun-dried tomatoes, julienned

1 tbsp butter

salt & freshly cracked black pepper to taste

Keep your broth warm and nearby for ladling into the risotto.  In a large, heavy bottomed pot or large saucepan, heat oil over medium heat. Cook leeks and bell pepper until softened. Use a slotted spoon and transfer the veggies to a bowl and keep warm. Add the rice to the same pan and stir until each grain has some oil. If you need to add a bit more, go on ahead. Toast rice for a few minutes and add the wine. Stir until completely absorbed. Add the broth, one cup or ladleful at a time, stirring frequently after adding. Make sure the liquid is totally absorbed before adding the next bit of broth. Never let your rice become dry. After about 20 min, your rice should be tender and creamy. Add the leek mixture and sun-dried tomatoes. Heat through and remove from heat. Stir in the butter and season with salt and pepper to taste.  Adapted from TheJollyFox.com