“Saludes” from Miami

9 Aug

I am in Miami for a few days to visit my family, but have no fear, I will be back in time for CSA. I have spent most of my time here  eating long-forgotten delicacies, including Argentinean empanadas, Cuban Coffee, Colombian envueltos de mazorca, and Israeli sandwiches. I love the food here, but there is nothing like farm fresh food and I can’t wait to get back.

Here is your CSA share for this week: New Girl tomatoes, avocados, kale or arugula, oranges, lima beans, peppers, and bunch onions. Large share also gets carrots.


Lima Bean Soup with Kale and Orzo
Easy Lima Bean Puree
Lima Bean Succotash
Recipes inspired by epicurious.com

Lima Bean Soup with Kale and Orzo

*  1 bunch kale  (about 1 pound), washed
* 1 medium onion, chopped
* 2 celery ribs, chopped
* 2 tablespoons olive oil
* 1 1/2 cups cooked dried chick-peas or rinsed and drained canned chick-peas (about one 15-ounce can)
* 1 pound lima beans, shelled
* 8 cups water
* 2 cups chicken broth
* 2/3 cup orzo (rice-shaped pasta)
Cut stems and center ribs away from kale leaves. Slice stems and center ribs thin. Chop leaves coarse and reserve.

In a 6-quart heavy saucepan cook kale stems and ribs, onion, celery in oil over moderately low heat, stirring occasionally, until onion is softened. Add chick-peas, lima beans, water, and broth and simmer, partially covered, 10 minutes. Stir in orzo and simmer, uncovered, stirring occasionally, until orzo is tender, about 10 minutes. Stir in reserved kale leaves and simmer until leaves are tender, about 5 minutes. Stir in salt to taste.

Easy Lima Bean Puree

Serve this dish like mashed potatoes.

3 cups chicken stock
1 pound of fresh lima beans, shelled
1 garlic cloves, minced
1 fresh rosemary sprig
2 tablespoons butter, room temperature

Combine stock, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 5 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

Lima Bean Succotash

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 1 pound of chopped red tomatoes
  • 1 pound of fresh lima beans
  • Optional: 2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
  • 3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. Cover and chill. Rewarm before continuing. Stir in basil and serve.

Disfruten!… that means enjoy in spanish.


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