Escaroles and Bitter Greens

Escaroles and Bitter Greens

This Week's Share:

Escarole, Celery, Kohlrabi, Parsley, Shishito Peppers, Red Onions, Tomatoes, Zucchini and Cucumbers

This Week's Recipes:

Sausage, Greens and Beans Pasta,
Escarole, Celery, Kohlrabi Salad with Creamy Horseradish Dressing
Grilled Pork Chops with Blistered Shishitos and Tomatoes

Notes on Escarole:

I do hope you can make a place in your heart for the more flavorful greens of the chicory family. The family includes frisee, radicchio, Belgian endive and escarole not to mention all the fabulous Italian varieties like Puntarelle. They have their own tasty characteristics unique from tender sweet lettuces. They will be mellower generally, when cooked so if you are new to escarole try the first recipe below. If you're excited about bold flavors and textures go for a nice vibrant salad.

Sausage, Greens and Beans Pasta

Please, please make this on a night that you need some serious comfort food. Really I am not trying to be a snob but if you can eat this with homemade fresh pasta, please do. You can also sub out some of the pasta cooking water with a rich homemade chicken stock. If you're vegetarian lose the sausage and add some toasted walnuts and a pinch of red chili flakes, or even better some freshly minced jalepeno. Delish, anyway you wrangle it, this recipe has major repetroire staple potential.

Escarole, Celery, Kohlrabi Salad with Creamy Horseradish Dressing

Using this recipe as a base for your dressing, add grated horseradish right to the dressing and also add some thinly sliced celery and kohlrabi.

Grilled Pork Chops with Blistered Shishitos and Tomatoes

While your grill (or fire) is coming up to temp season your pork chops with smoked paprika, toasted cumin and coriander seeds, salt and pepper. Toss your shishitos and small, whole tomatoes in olive oil, salt and pepper. Also cut some nice slices of red onion. Oil them and season with salt and pepper and put everything on the grill. When your peppers, tomatoes and onions are nicely charred you can roughly chop them and make a coarse kind of salsa. Add a splash of sherry vinegar, some smoked paprika and oregano. This is kind of a mash up of the two recipes that I made for last week end's Cook the Market tasting. See last week's post for the details. When your pork chops are cooked let them rest. Slice them up and serve with your mashed up smokey salsa.