I’m enjoying the challenge every week of trying to come up with new recipes that use my CSA items. I’ve been getting some repeat vegetables, which gives me even more opportunities to keep experimenting. This week the delivery had:
- Collard Greens
- Sweet Corn
- Red Tomatoes
- Heirloom Tomatoes
- Sweet Peppers
- NY White Garlic
- Herb of the Week: Leek Flowers
Somehow, the zucchini didn’t show up, but I was dead set on making ratatouille. I’ve always wanted to make it (admittedly, since seeing the movie) and with this supply of veggies, I had to try. So I bought a zucchini and threw it together with the eggplant, tomato, garlic, and leftover onions from last week. It came out pretty darn good, but to be honest, it did not photograph well. Maybe in the winter I’ll try it the fancy “mandolin-sliced-and-beautifully-arranged” way and write about it…
For the second day, I took the leftover ratatouille and mixed it with some cooked ground turkey and rice to create a “filling” for some collard green roll ups. I was inspired by my grandma’s cabbage rolls which I’ve attempted in the past, so I figured collard greens can be rolled and stuffed with some deliciousness as well.
It was easy enough to quickly boil the leaves for a minute to start cooking them and make them easier to roll. Then I just added the cooked ground turkey, rice, and vegetables (optional) and rolled it up like a burrito. Of course, I added in some mozzarella cheese because I am a cheese addict and felt it could only improve the dish. Finally, I topped with some tomato sauce and baked for about a half hour.
It was a perfect weeknight meal that combined vegetables and some protein. And there were plenty of leftovers to pack for lunch.
Coming up, I have a delicious dessert recipe, also as a results of this summery farm delivery. Stay tuned…
- 1 bunch collard greens or chard (about 12 leaves)
- 2 Tbsp. olive oil
- 1 small onion, diced
- 2 stalks of celery, diced small (or other vegetable if desired)
- 1 lb. ground turkey
- 1 cup cooked rice
- 1 cup mozzarella cheese
- 24 oz. marinara sauce
- Preheat oven to 350 degrees.
- Wash collard greens and trim off the thick stems.
- Boil a large pot of water with salt. Place collard greens in the pot and cook for about one minute, until greens begin to cook and become softer. Remove from water and place on a paper towel.
- Meanwhile, cook onion and celery in olive oil until fragrant. Add turkey, season with salt and pepper, and cook until just browned. Drain any excess fat from the pan.
- Remove from heat and mix in rice and cheese.
- Pour half the marinara sauce into the bottom of a baking pan.
- When cool enough to handle, scoop a large spoonful of the turkey mixture onto collard leaves. Roll each leaf up while tucking in sides (like a burrito). Repeat with all leaves and arrange in baking pan.
- Top the roll ups with remaining sauce.
- Bake at 350 degrees for 30 minutes and serve.