Recipes of the Week - June 15th

Gnocchi with Fava Greens & Spinach (fava greens can be used in recipes that call for spinach or chard)

unsalted butter 2 T. extra-virgin olive oil 2 green onion stems, minced 1 cup fava greens (packed) 1 cup spinach salt, to taste freshly milled black pepper, to taste cooked gnocchi freshly grated Parmesan cheese fresh herb, chopped (dill, chives, thyme)

Melt butter in a large skillet over medium heat. Add olive oil and minced green onions & saute for about 1-2 minutes. Fold in fava greens & spinach. Cook until the greens are barely wilted, about 30 seconds to 1 minute. Add salt & black pepper to taste. Check seasoning and remove from heat.

Add the cooked gnocchi to pan along with a little more unsalted butter. Toss to coat. Sprinkle a little chopped fresh herbs and grated cheese, and serve immediately.

Fast Fixings with Fresh Radishes (from: http://www.globalgourmet.com/food/foodday/fd1097/fd102397.html )

• For extra crunch and bite, add sliced radishes to stir-frys.
• Sprinkle chopped radishes over tacos for more zip and texture.
• Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
• Thinly sliced radishes make a tasty, fresh garnish sprinkle over New England clam chowder or other milk-based soups.
• For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper.
• Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
• Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
• Roast radish halves brushed with oil at 450 degrees F for 15 minutes. Great with roast beef or chicken.
• A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches.
• Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch.

Cool Mediterranean Pasta with Radish and Orange (from:www.globalgourmet.com/food/foodday/fd1097/fd102397.html )

8 ounces (3 cups) rotelle pasta (uncooked) 2 cups fresh spinach leaves torn in bite-sized peces 1-1/2 cups thinly sliced radishes 1 cup fresh orange chunks 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons reduced-calorie mayonnaise 1 teaspoon oregano leaves, crushed 1 teaspoon minced garlic (use 1 green garlic) 1 teaspoon salt

Cook pasta in salted water according to package directions; drain and rinse under cold water. Place in a large bowl along with spinach, radishes and orange. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

A NEW online service for meal planning was started by EatRealGood ( http://mealplanner.eatrealgood.com ). It is free to sign-up and you can input items in your CSA delivery and be given some recipes to add to a meal plan. They also started and annual recipe contest. Give it a try - easy to use & free!

Also Farmer John of "The Real Dirt" fame, has posted recipes available for CSA farmers. Here is the link: http://www.angelicorganics.com/ao/index.php?option=com_content&task=view&id=131&Itemid=239 just scroll down to Recipe PDF's.