One of my favorite parts of belonging to a CSA program (that’s Community Supported Agriculture, or a farm share program where you prepay at the beginning of the season for a weekly basket of veggies and/fruit), is that I am challenged to cook with ingredients I might otherwise overlook in favor of mainstays like broccoli and green beans. Kale and even scallions fall into that category. But I am always happy with the results of cooking with them.
When our first CSA box arrived a few weeks ago, it was stuffed with greens and scallions. And as I struggled to decide on a cost-effect and easy dinner to make, I decided to skip the grocery store in favor of cooking from the basket and freezer. I always keep bags of raw shrimp in the freezer and it’s a cinch to defrost them under cool running water in the sink. It only takes about 10 minutes.
As far as easiness goes, well, I would be lying if I called this completely easy. The ingredients list for this Summer Pasta with Shrimp and Kale is a bit too long for that. It’s so worth it though. Fresh scallions, garlic, kale, white wine, a little butter. Just try it. The reality is that it really doesn’t take long to whip up. It’s just hands on. And a few more ingredients than easy.
When I made this, I expected there to be plenty of leftovers for lunch the next day. No such luck. Instead, the two teens joining us went back for heaping seconds. I am so not complaining though. I love feeding people, and having them take full-sized seconds portions is the most humongous compliment.
What’s your favorite summer food?