10th Week of CSA: August 17 - August 21

In your share this week:

Cauliflower (or Beets in Thursday’s share)

Kale or Rainbow Chard

A tomato sampler of Striped Student, Chads Ford Green, Helsing Junction Blue, Sungold, Claro Verde and Cobra tomatoes

Basil

Lemon and Marketmore Cucumbers

Jalapeños

Jimmy Nardello Peppers

Roasted Cauliflower and White Beans:

Ingredients:

1 head cauliflower, chopped
1 tbsp + 1 tsp extra-virgin olive oil
1/2 cup panko breadcrumbs
1/4 cup finely grated Pecorino Romano
1 tbsp chopped fresh rosemary leaves
1 15oz. can of cannellini beans, rinsed and drained
2 cloves garlic, crushed
2 tsp finely grated lemon zest
1/4 tsp red-pepper flakes

Directions:

Preheat oven to 450 degrees.

While the oven is preheating toss the chopped cauliflower with one tablespoon olive oil. Place on baking sheet and roast for 20 minutes.

While the cauliflower is roasting; in a small bowl combine one teaspoon of olive oil, panko breadcrumbs, grated pecorino romano, and rosemary. Set to the side.

Remove the cauliflower from the oven and toss white beans, red pepper flakes, crushed garlic, and lemon zest. Once the roasted cauliflower is well tossed top with the panko mixture.

Place the cauliflower back in the oven for 5 minutes or until panko turns golden brown.