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Ingredients1/4 cup extra virgin olive oil 2 small yellow onions, chopped 4 cloves garlic, peeled and chopped into large chunks 2 jalapeño peppers, seeded and chopped* 2 (15.5 ounce) cans black beans, rinsed and drained or 4 cups cooked black beans 1-1/2 teaspoons salt 1/2 teaspoon ground cumin 2 tablespoons fresh lime juice, from one lime, plus more if desired 3 tablespoons water 1/4 cup fresh chopped cilantro, plus more for garnish (optional) Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown. Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you’re using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips. *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you’re blending the dip. By Jennifer Segal Servings: Makes about 3 cups Total Time: 20 Minutes
(From CSA member Debbie McCrigler)1 bunch fresh spinach, washed and lightly chopped 1 cup Arborio rice 1 onion-chopped, sauté in olive oil 2 tbsp. butter 3 eggs, beaten 1/4 cup shredded cheese Pinch of nutmeg 1/4 cup shredded cheese, for the top Grease a 6×9 casserole dish. Cook the rice. While the rice is cooking sauté onion in olive oil. Add the spinach to the rice the last few minutes of cooking. Preheat the oven to 400F. When the rice is done, add all the other ingredients except the cheese for the top and mix well. Pour into casserole dish. Top with cheese and bake for 25 minutes @ 400F. Serves 6. Recipe maybe doubled and baked in a 9×13. (A few slices of cooked chopped bacon taste very good in this.)
(Revised from a MensHealth.com recipe)1 lb dried pasta 1 lb (or more) grilled, cooked chicken, sliced thin (see marinade recipe below) 1 large bunch kale, stemmed & roughly chopped Mushrooms, English Peas, Snap Peas, Broccoli Crowns or other vegetable of choice. Grated zest and juice of 1 lemon 1⁄2 cup freshly grated Parmesan 1⁄2 cup chopped Italian parsley (optional) Butter Olive oil In a large pot, bring 5 quarts of water to a boil. Cook the pasta until just under cooked. Reserve 1⁄4 cup of the water and drain the pasta. Meanwhile, in another large pot or wok, cook the kale in butter or olive oil until wilted, about 2 minutes or less. Add other vegetables of choice and cook until done. Add the pasta and pasta water. Simmer until the pasta is fully cooked, about 2 minutes. Remove the pot from the heat, stir in the lemon zest and lemon juice, cheese, parsley, butter, chicken and olive oil. Add more liquid if you need to (wine, lemon juice or water). Makes 6 servings.