Our box has been brimming with great stuff these past few weeks and I've been making great stuff with it. We got some wild arugula and basil last week which became a spicy pesto. After a visit in the country with Amy, we turned some of her fresh milk (omg so good!) into ricotta, which got layered with the pesto, sliced potatoes, artichoke sausage and homemade tomato sauce into a "lasagna."
This weeks fresh basil got turned into Basil Beer Bread which was incredibly fast. I got the recipe from my CSA news letter, which they inturn got from Eating Well magazine:
Preheat oven to 400. Coat a baking sheet with evoo.
Mix:
3.25 cups all purpose flour
1 package yeast
1.5 tsp kosher salt
.5 tsp black pepper
1/4 cup parmesan
Stir in just until mixed:
1 12 oz bottle of ale
Turn onto a counter and knead just until incorporated:
1 cup chopped or torn fresh basil
Form bread into a round. Bake until golden brown, 40-45 minutes. I did 40, but should have gone at least 45 (yes, it was still doughy in the middle, d'oh)
Let rest on a wire rack 10 minutes before slicing.
It's very yeasty tasting, toasts up great and would be great for sandwhiches. I put a fried egg on it for breakfast this morning. Delicious!
I also made a basil vinagrette for the fresh spinach and salad greens. I haven't decided how to cook the kale yet and of course the strawberries got devoured on the ride home.
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