Today marked the second delivery of my CSA share – well, it was actually the third delivery, but I missed last week’s due to my grandfather’s funeral.
Here’s what I got this week:
- Salad greens
- Green leaf lettuce
- Swiss Chard
- Thyme and Basil
- Sugar Snap peas
- yau choy (Chinese greens, similar to bok choy, but smaller)
I also purchased some squash, additional basil (I can’t resist), parsley, and spring onions at the Farmer’s Market. Still mostly green stuff this week, but I hear next week the beets are coming!
Anyway, I wanted to make sure I used some of this before it wilted and I had to throw it away, so I had to get creative to come up with something fun and delicious for dinner. After looking through the fridge and pantry, I found:
- Chicken Apple Sausage
- A jar of roasted red peppers
- Whole wheat fusilli
- Parmesan cheese
And, then, inspiration struck! Here’s what I ended up making:
Chicken Apple Sausage Garden Pasta
- Whole Wheat pasta (any short kind will work – I happened to have fusilli)
- 2 tsp olive oil
- 2 spring onions, chopped (both white and green parts)
- 2 cloves garlic, minced (or more if you want)
- 3 chicken sausage links, sliced
- a bunch of Swiss Chard
- 2 roasted red peppers, rinsed and sliced
- 1/2 cup chicken stock or broth
- 1 tsp of your favorite Italian seasoning mix (mine is Tuscan Sunset from Penzey’s)
- Pinch of red pepper flakes
- 2 tablespoons Parmesan cheese (or more if you want)
Cook pasta in salted water until al dente, about 9 minutes. Drain and set aside.
Trim the ends off the chard stalks and discard. Rip the ribs off the leaves, tear up the leaves, and set the leaves aside. Chop the ribs coarsely.
Heat a large skillet over medium-high heat. Swirl in the olive oil. Add the chard ribs and chopped onion. Saute for about 3 minutes, until they begin to get soft. Add the sliced sausage, and cook until lightly browned. Add the garlic, and cook for 2 minutes until fragrant.
Add the chicken stock, and bring to a boil. Reduce heat and simmer until reduced slightly, about 5 minutes. Dump the chard leaves on top (don’t mix in), cover, and let simmer until chard is wilted (about 3 minutes or so). Remove the cover, add the sliced peppers, seasonings, pasta, and 1 tablespoon of Parmesan. Stir until thoroughly combined and heated through. Serve with additional Parmesan.
This was SO good – the chicken apple sausage and the chard gave it a nice sweetness, which was balanced by the heat of the red pepper and garlic. It was also really really easy! I had never eaten chard before, so I was pleasantly surprised!
And for those of you trying to eat healthfully, this recipe is extremely good for you, if you can manage not to eat the whole pan of it (good luck). Olive oil, leafy greens, whole wheat pasta, lean poultry…it’s in there.
Oh, and I ate all the sugar snap peas while I was making dinner. Like candy!