Week Three Shares, June 8th
Another great week on the farm! The season is definitely moving right along, lots of tomato, pepper, squash and other blossoms showing their bright colors - promising for the shares to come!
Week Three Contents Include:
Red Bunching Onions
RECIPE IDEAS FOR YOUR SHARE
Rigatoni with Broccoli and Sausage
Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving
(Can even add some Cauliflower or Kohlrabi too!)
In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
Cook's Note: If you're in the market for a simple, comforting pasta dish, look no further: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal.
via Martha Stewart
Tuna-Noodle Casserole with Cauliflower
4 tablespoons unsalted butter, plus more for dish
8 ounces pappardelle or other similar wide noodles
Coarse salt and freshly ground pepper
1 pound cauliflower, broken into 1-inch florets (about 4 cups)
1 medium yellow onion, finely chopped (about 1 1/4 cups)
2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup)
5 tablespoons all-purpose flour
2 cups whole milk
2 cans (5 ounces each) solid tuna in water, drained and flaked
1/2 teaspoon hot sauce, such as Tabasco
1/4 cup lightly packed fresh flat-leaf parsley leaves
Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.
via Martha Stewart