5/21/21 My letter and recipes this week
This week I had fun at school. We went to a park for lunch, I made a smoothie in cooking class and I watered Grace Garden. The plants are growing fast!
In your bag this week you will see Green Romano Beans. Aren't they Cool? They are giant. I will include a recipe below my mom and I looked up. Have a good weekend!
Did you see our new website? www.paigespantry.org Send us an email :)
Thank you to the generosity of Yasukochi Family Farms! They deliver CSA produce boxes weekly. Find them here: yasukochifamilyfarms.com/ they are at Oceanside Farmers Market plus many more
farmers markets each week! They gave us those giant potatoes. :)
THANK YOU TO More Than Apples! Wonderful organization giving back to our community and helping eliminate food waste. Find them here, they also do weekly boxes: morethanapples.org . Feel like giving back? They welcome volunteers weekly. So many great items this week. Tons of veggies!
We have a new Venmo: @paigespantryorg
IN THIS WEEK'S BAG:
Organic brussel sprouts, organic broccoli, Romaine lettuce, oranges, red potatoes, organic green peas, Green Romano Beans
Braised Romano Beans with Cherry Tomatoes
Serves 4 as a side dish
1/4 pound pancetta, in 1 slice about 1/2 -inch thick
3 tablespoons olive oil
1 1/4 cups chopped onions, about 1 medium
3 cloves garlic, thinly sliced
1 1/2 pounds Romano beans, stems removed and cut into bite-sized pieces
1 teaspoon salt
1/2 pound cherry tomatoes, cut in half
1 tablespoon minced fresh basil
1. Unroll the pancetta and cut it into pieces about one-half-inch long. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the pancetta and cook until the meat is well-browned and has rendered much of its fat, about 8 minutes.
2. Pour off all but about 2 tablespoons of the fat, return the pan to the heat and add the onions. Cook until the onions are tender, about 3 minutes. Add the garlic and the Romano beans and stir them with the onions and pancetta. Add the salt and three-fourths cup water and reduce the heat to medium.
3. Cover and cook, stirring occasionally, until the beans are silky in texture and extremely flavorful, about 45 minutes. If the mixture begins to cook dry, add a little more water.
4. When the beans are cooked, remove the lid and cook long enough to evaporate most of the remaining water, about 5 minutes.
5. Reduce the heat to low and add the cherry tomatoes. Cook until they are warmed through. Serve either warm or at room temperature, first stirring in the basil and tasting and correcting the seasoning.
1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).
1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.
2. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.
Brussels Sprouts Grilled Cheese with Baby Kale Salad
By: Sara Forte
4 tbsp. olive oil, plus more for brushing
3/4 lb. Brussels sprouts, very thinly sliced
1 shallot, finely chopped
8 slices whole-grain bread
1/2 cup grated Parmesan
2 tbsp. plus 1/2 tsp. Dijon mustard
2 cups (8 oz.) grated fontina
1 tbsp. apple cider vinegar
4 cups baby kale
1 apple, cored and cut into matchsticks 1/2 cup toasted slivered almonds
Preparation 1. In a large nonstick skillet, heat 1 tbsp. oil over medium. Add the Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until tender, about 8 minutes.
Transfer to a bowl. Wipe out the skillet.
2. Brush 1 side of each slice of bread with oil. Sprinkle with the Parmesan, pressing gently so the cheese adheres to the bread.
Turn the slices over and spread with 2 tbsp. Dijon. Layer 4 slices with half the fontina, the Brussels sprouts and shallot, and the remaining fontina.
Top with the remaining slices of bread, cheese-side up.
In the same skillet, heat 1 tbsp. oil over medium. Cook the sandwiches until toasted, 3 to 4 minutes per side.
3. In a large bowl, whisk the remaining 2 tbsp. olive oil, the vinegar, and the remaining 1/2 tsp. Dijon; season the dressing. Add the kale, apple, and almonds; season. Toss until coated. Serve the