Mizuna, Tomato, Avacado Salad

CSA Produce: Mizuna, Tomato, Onions
Healthy, Quick, Vegetarian
Serves 4

Ingrediants:
Mizuna leaves
Heirloom tomatoes
Avocado
Red onion

Directions:
1. Rinse mizuna and place in plate, you can cut the leaves in half if they are really long.
2. Chop the remaining ingredients and sprinkle over the mizuna.
3. Dress the salad with your favorite dressing, goes well with a vinaigrette.
*Try this salad with blue cheese.

Sausage, Chard, and Lemon Lasagna

CSA Produce: Chard
Serves 4

3 Tbl unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated parmesan cheese (about 4 ounces)
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet Italian sausage
1 lemon, very thinly sliced
6 no-boil lasagna noodles
Coarse salt and pepper (to taste)

1. Melt butter in a saucepan over high heat. stir in flour:cook for 2 minutes.  Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 tsp salt and 1/4 tsp of pepper.  Stir in Chard.
2. Preheat oven to 350.  Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.
3. Cover lemon slices with cold water by 3 inches in a saucepan, bring to a boil. Reduce heat; simmer for 7 minutes.  Transfer to a paper towel lined plate.
4. Spread 1/4 cup sauce in an 8 inch square baking dish.  Top with 2 noodles, half the sausage, and 1 cup of sauce. Repeat. Top with 2 noodles, a layer of lemons and the rest of the sauce.  Bake, covered with foil for 27 minutes.
5. Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2-3 minutes.
Recipe courtesy of Martha Stewart Living Magazine

Sunchoke Gratin

CSA Produce: Sunchokes
Quick, Vegetarian
Serves 6 (as a side)
Ingredients:
1 pound sunchokes(Jerusalem artichokes)
Salt
An oven-to-table baking dish
Butter for smearing and dotting the baking dish
Black pepper, ground fresh from the mill
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:
Preheat the oven to 400 degrees Fahrenheit.

1. Peel the sunchokes and drop them in salted, boiling water. Cook them until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.
2. Smear the bottom of a baking dish with butter, then place the sunchoke slices in it, arranging them so they overlap slightly, roof tile fashion. Sprinkle with salt, pepper, and the grated parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.