Week 12: Farm Share Recipes

Meal 1: Jambalaya, adapted from MacMar
Ingredients:

• 3 tbsp avocado oil divided
  
• 1 large onion, diced
  
• 2 ribs    celery, diced
  
• 2 medium bull horn peppers, diced
  
• 4 cloves garlic, minced
  
• 1 lb andouille chicken sausage    , sliced into rounds
  
• 1 lb shrimp peeled and deveined
  
• 1 cup okra, sliced 
  
• 1 ½ cups long-grain rice, white or brown
  
• 3 tomatoes, diced
  
• 4 cups chicken stock or vegetable stock
  
• 2 tbsp Cajun seasoning,    adjust to taste
  
• 1 tsp dried thyme
  
• 1 bay leaf, whole
  
• salt and pepper, to taste 
  

Directions: 
Sauté Vegetables

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, bell peppers, celery, and garlic. Cook for 5–7 minutes, stirring occasionally, until soft.
   

Brown the Sausage

1. In a separate pan, heat 1 tablespoon oil and brown the sausage slices for about 5 minutes. Transfer them to the pot with the vegetables.
   

Build the Base

1. Stir in Cajun seasoning, thyme, and bay leaf. Mix well to coat the vegetables and sausage evenly.
   

Add Rice and Liquids

1. Pour in tomatoes and chicken stock. Stir in the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally.
   

Add Okra and Shrimp

1. Once the rice is nearly done, stir in the okra and shrimp. Simmer uncovered for 10–15 minutes, or until the shrimp is pink and the okra is tender.
   

Finish and Serve

1. Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or green onions if desired.
   

Meal 2: Sweet Corn with sauteed Swiss Chard
Prepare the Swiss Chard
Ingredients:

• 1 bunch Swiss Chard Tender greens with a mild sweetness; rainbow chard adds a colorful twist!
  
• 2 tablespoons Olive Oil Provides healthy fats and ensures even cooking.
  
• 2 cloves Garlic Freshly minced garlic brings an aromatic depth.
  
• 2 tablespoons Water Helps steam the chard and keeps it moist while cooking.
  
• 1 teaspoon Kosher Salt. Brings out the flavors of the greens.
  

Directions

1. Begin by washing each leaf thoroughly. Remove the stems by slicing them off, then slice these stems into bite-sized pieces. Roll the leaves tightly and cut them into strips.
   
2. Heat about 2 tablespoons of olive oil in a large sauté pan over medium heat. Once hot, add minced garlic and sauté for about 30 seconds, then toss in the sliced stems along with a splash of water. Cook until they become tender, roughly 1-2 minutes.
   
3. Gently add the leaf strips into the pan, stirring everything together. Cook for an additional 4-5 minutes, or until the leaves are wilted and vibrant green.
   
4. Just before serving, sprinkle with kosher salt to taste, enhancing the inherent flavors of the chard and garlic. Enjoy this delightful dish while it's warm!
   

Prepare the Sweet Corn 

1. Shuck and clean the corn. Fill a large pot about 3/4 full of water and bring to a boil.
   
2. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes. 
   
3. Season with salt and butter, enjoy!
   

Pair this with your favorite protein, for example… grilled chicken, meatloaf or pork chops





Meal 3: Potato Kugel by Smitten Kitchen 
Ingredients:
1 large or 2 small yellow onions
3 pounds or about 5 large baking — Russet or Idaho — potatoes, peeled
1/3 cup potato starch (or corn starch)
2 teaspoons kosher salt
Lots of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz or another oil of your choice
Directions:
Heat oven to 350°F.
By hand: Chop onions very finely and coarsely grate potatoes.
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.
Both methods: Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together with two forks or, as I do it, your very clean hands, evenly coating strands. Break eggs right on top and again use forks or your fingers to work them into the strands, evenly coating the mixture.
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet** over high heat until very hot. Pour potato-egg mixture into pan carefully (it’s going to splatter) and spread evenly in pan. I like to twist and tousle the top strands a little for a pretty final texture on top. Drizzle with last tablespoon of oil. Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle. If top browns too quickly, before center is baked, cover with foil for all but the last two minutes of baking time, though this has never been necessary in my oven.
Serve in squares, either right from the skillet or unmolded onto a platter. Kugel reheats exceptionally well in a warm oven. It keeps in the fridge for up to 4 days, and much longer (months, even) in the freezer. I like to defrost it in the fridge before rewarming it in an oven.