Categories
Kale Recipes Spinach Swiss Chard

Penne with Swiss Chard, Beans, and Tomatoes

from Bethany, CSA Manager

This is a quick-and-easy recipe. You can prepare the other ingredients while the pasta is cooking! It mades a delicious lunch! Serves 2-4.

8 oz whole grain penne
1 onion, chopped
2 large cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes, or more to taste (optional)
1-3 bunches Swiss chard, beet greens, and/or spinach, washed and chopped
1 15-oz can cannellini beans, kidney beans or chickpeas
1/2 cup vegetable broth or water
1 cup chopped tomatoes (canned is fine), or halved cherry tomatoes
salt and pepper to taste

Cook the penne according to package directions. Meanwhile, heat the vegetable broth in a large saute pan over high heat. Add onion and cook for 2-3 minutes. Add garlic and red pepper flakes, reduce the heat to medium, and cook for one minute, stirring constantly.

Add greens, beans, chopped tomatoes, and salt and pepper to taste. Cook for several minutes, stirring as needed, until greens are wilted. Add more broth or water if necessary to prevent sticking.

When pasta is finished cooking, drain and add it to the saute pan. Toss to combine pasta with beans and vegetables. Taste, adjust seasonings, and serve.

Categories
Onion Potatoes Recipes Winter Squash

Slow-cooked Lentil Stew with Winter Vegetables

from Bethany

Another delicious and hearty cold weather stew. It took 10 minutes to prepare and then cooked happily in the slow cooker while I went and did something else! My husband loved this dish served over brown rice. If desired, you can add other root vegetables such as carrots or celeriac to this stew. You can also replace the squash with sweet potatoes if you prefer.

1 pound French lentils or regular brown lentils
2 yellow onions, chopped
4 yellow potatoes, chopped
1/2 of a winter squash, seeded and chopped (I used buttercup – no peeling necessary!)
Vegetable broth or water (enough to cover other ingredients)
1 tablespoon dried basil
2 bay leaves
1 28-oz can diced tomatoes
1/2 cup of mirin, white wine or cooking sherry
salt and pepper to taste

Combine all ingredients except for the tomatoes, mirin and salt and pepper in a slow cooker, using enough vegetable broth to cover the other ingredients. Cook on high for 3 hours. After 2.5 hours, add the tomatoes (including the juices), mirin and salt and pepper to taste. Stir to combine. Cook for the remaining half hour. Taste and adjust seasonings as needed. Remove the bay leaf and serve.

Serves 4-8 (depending on appetites!). Will freeze well.