Ribollita Soup

Ribollita Soup
This recipe comes to you from a fellow CSA member! Who copied the recipe from her cookbook. She says:

"Wanted to share one of my favorite things I’ve made so far this season - a ribollita soup based on this recipe from The Everlasting Meal cookbook by Tamar Adler. It’s easy, really delicious, and modifiable based on what you have around."

Ribollita, meaning "reboiled," is a rustic, hearty, and flavorful Tuscan vegetable and bread soup that's steeped in history and tradition. Enjoy!

Amazing Green Rice

Amazing Green Rice

This recipe was recommended by one of your fellow CSA members, Lynn! It's super flexible (the greens are fairly interchangeable), and it's a great way to use up extra greens or herbs you have in your fridge. 

•  Total Time: 30 minute

•  Yield: 6 servings 

 This green rice is my FAVORITE! It’s packed with spinach and cilantro, perfectly spicy, nutritious, and goes with just about everything.

Ingredients

• 1 1/2 cups long-grain white rice

• 1 bunch cilantro (about 1 cup packed), or substitute parsley

• 3–4 cups fresh spinach, or any other green! like mizuna, kale, tatsoi, chard etc....

• 1 shallot (or a red onion from bug farms), peeled and roughly chopped

• 1 serrano pepper, ribs and seeds removed, roughly chopped (sub a jalapeño pepper or any other small hot pepper)

• 1–2 cloves garlic

• 2 tablespoons olive oil

• 1/2 teaspoon salt (1 teaspoon salt if using water)

• 2 cups chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)

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Instructions

1. Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water, or blot it dry with paper towels. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)

2. Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, serrano, and garlic in a food processor until very finely chopped.