2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta.
1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)
1 bunch kale, roughly chopped
1 can white beans
1 pound gnocchi
2 T olive oil
Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.
Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.
Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.
Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.
Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.
Adapted from a recipe at Half Baked Harvest
Original recipe at Half Baked Harvest – Crockpot Tuscan Sausage & White Bean Ragu with Buttered Gnocchi
A good quick dinner. Connor likes this, William not so much. The original name of this recipe was “pasta with green clam sauce” but we usually omit the spinach so I’ll add that at the end as an option.
1/3 c olive oil
4 cloves garlic, pressed
2 bottles clam juice* or stock (8 ounce) – can replace one with chicken broth
2 cans chopped clams in clam juice (6 ounce each)*
1/2 c dried bread crumbs
1 lb vermicelli, spaghetti, fettuccine or linguini
salt & freshly ground pepper to taste
1. Put the water on for the pasta. When it boils, add the pasta and cook until just al dente. Before draining reserve 1 cup of the cooking water.
2. Heat olive oil in a saucepan over low-medium heat. Add garlic and saute for about a minute until just fragrant, don’t let it brown. Add the clam juice (and broth if using that). Drain the clam juice from the two cans of chopped clams and add that too. Now add the bread crumbs and reduce to a simmer.
3. Return pasta to its cooking pot over low heat. Add the canned clams and simmering sauce and toss to mix. Add enough of the reserved pasta coking water to make the pasta very moist. Season lightly with salt and generously with fresh ground pepper. Serve immediately.
IF YOU LIKE IT GREEN
Cook 1 ½ to 2 lbs spinach in a large pot of salted water for about 30 seconds, until just wilted. Remove from water with tongs or a slotted spoon and place in a colander in the sink to drain. You can now use this vitamin enriched water to cook your pasta. Add the spinach to the pasta with everything else at step 3.
* We recommend Maine made!
Adapted from “The Garden-Fresh Vegetable Cookbook” page 72
Cook in oven on broil, on the grill or even over a campfire – just prepare ahead and put the marinade and fish in a ziplock into your cooler. Serve with “square bread”.
A “recipe of the week” from our CSA, Willow Pond Farm
Greg substitutes chick peas for white beans, and used vegetarian sausage instead of chicken sausage to make it vegan. Use hot sausage or kielbasa and throw in a Parmesan rind for a Portuguese version.
Adapted from a recipe on Thriving Home – http://thrivinghomeblog.com/2012/06/honey-garlic-chicken-kabob-marinade/
1/4 cup extra virgin olive oil
1/3 cup soy sauce
1/3 cup honey
fresh ground black pepper to taste
2 cloves garlic minced
To assemble on kabobs:
chicken breast cut in chunks.
vegetables cut in chunks: mushrooms, peppers, corncob sections, new potatoes (parboiled), carrots, broccoli etc.
Whisk all the ingredients together. Place chicken in a ziplock back and pour in the marinade. Refrigerate at least two hours.
Pre-heat grill to medium heat (around 350-400 degrees).
Pour marinade off the chicken and reserve. Arrange chicken and veggie on skewers. The original recipe suggests putting all the chicken on the same skewer, all the onions and peppers on one, etc. That way you can cook them as needed without over cooking. Brush the veggies with the reserved marinade and then grill for around 10-15 minutes.
A Chemo Crew recipe, 2014 ♥
Beef, cut small
Potatos (4-5 medium size)
Carrots – lots
Onion – 1 large
To dredge beef
3/4 cup flour
garlic granules, powder or crushed – to taste
red wine – 1 cup
beef stock or bullion
olive oil for browning beef
1) dredge beef in flour and spices, brown pieces
2) chop onions, potato, carrot, and parsley, put in cooking pot
3) add beef to pot
4) use leftover dredging flour to make gravy in browning pan, adding water and bullion
4) add to pot with red wine
5) cover with water as needed.
6) cook until beef and vegetables are tender (1-2 hours on low, 3-5 in a crockpot)
7) thicken as needed to desired consistency
Image from “Seven Impossible Things Before Breakfast” a blog about books