This week’s CSA box includes what will likely be the last of the season's broccoli, along with some gorgeous Brussels sprouts, crunchy kohlrabi, and plenty of root vegetables.
The Haul: Russet potatoes, Tuscan kale, Brussels sprouts, broccoli, carrots, beets, sweet potatoes, kohlrabi, parsley
The Menu Ideas:
Southern Indian Vegetable Curry [Jamie Oliver] Ignore the long list of ingredients and adapt this recipe according to what you have on hand. Don’t like okra? Sub in cauliflower. Need to use up some carrots? Throw them in. The curry leaves are optional but coconut milk is a must.
Shaved Brussels Sprout Salad [JBF] Hugh Acheson serves crisp, thinly shaved Brussels sprouts dressed in a piquant Dijon vinaigrette and showered with crunchy roasted peanuts and nutty Pecorino Romano.
Gnudi with Cavolo Nero Sauce [JBF] A purée of Tuscan kale and porcini mushrooms makes an earthy, unctuous sauce for pillowy cheese dumplings.
Melissa Clark's Roasted Broccoli with Shrimp [The Wednesday Chef] Coriander, cumin, and a squeeze of lemon juice bring out the sweetness in roasted broccoli and shrimp. Serve with rice for an easy two-pot dinner.
Sweet Potato Churros [JBF] Chef Paul Kulik paired these crispy, yam-batter pastries with Hackleback caviar and served them as an appetizer during a Beard House dinner, but they would be equally delicious sprinkled with sugar and cinnamon and eaten for dessert.
What's on the menu at your house this week?
