foodiefanatics

Another mac and cheese attempt. THis one was quite bad. I don't know if it was me or the recipe. This one emphasized aged gouda and edam, and lots of it.  The cheeses didn't have much taste once I cooked the mac and cheese.  You layer the mac and cheese with swiss chard which I thought might be a good use of this common CSA veggie, but it didn't really work. It just got in way of the texture.  Overall, I wouldn't make this again. (From bon appetit, may 09)

From our CSA, I made artichokes with green garlic dip. Steam the artichokes (after cutting off the tips and the stem so that the artichokes will sit in the steamer) for 40 minutes or until you can easily pull a leaf from the middle.  For the dip, quickly par boil the green garlic (I used two stems) then mix in the blender with 1/4 cup mayo and 1/4 cup sour cream (or yogurt), add some milk if your blender won't mix. Add red wine vinegar, salt and pepper to taste.
I also made this really good sweet potatoes, apples and greens with chili.
Preheat oven to 400. Clean and cut up three or four yams. Toss with 3 T melted butter, 1 T chili pwd, 1/2 t red pepper and spread on a cookie sheet covered with foil. Bake for 25 minutes until yams are soft. While they are cooking, heat 2 T butter in a large skillet and saute chopped, cleaned greens (about 1-1/2 pounds of whatever you have. I used collards and kale). In a 10 inch skillet, heat another 2 T butter and cook three peeled, sliced apples until they begin to caramelize (about 10 minutes). Mix everything into the large skillet and flavor with salt. This is really good but it's kind of a fall veggie (even though I got all these veggies in my spring box!)