Page 9 - July 2019 Traveler

A few of the recipes included in CSA boxes

that subscribers have prepared....

Garlic Parmesan Kale Pasta

8 oz Barilla Whole Grain spaghetti (or another favorite)
2 tbsps olive oil
1 small onion, diced
3 cloves garlic, minced
½ tsp crushed red pepper flakes
1 large bunch kale, stems removed and chopped

½ cup grated Parmesan cheese, plus more for garnish
Salt and pepper, to taste

Bring a large pot of salted water to a boil. Cook pasta accord-
ing to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil and cook
onions until they are softened. Add garlic and red pepper flakes and cook until fragrant, stirring con-
stantly. Add kale and 2 tablespoons water, and sauté until it wilts, about 5 minutes. Add Parmesan
cheese and cooked pasta to the skillet and stir to coat well. Season with salt and pepper to taste. Serve
warm garnished with additional Parmesan cheese if desired.

Rhubarb Bounce

1 C white sugar 1 tbsp all-purpose flour
4 C diced rhubarb 1/2 C butter
1 C all-purpose flour 1 C white sugar
1 tsp baking powder 1/2 C milk

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together 1 cup of sugar and 1 tablespoon of flour. Add rhubarb and
toss to coat; set aside.
Melt the butter in a 2-quart casserole dish or other deep baking dish. In a large bowl, whisk
the remaining 1 cup of flour, 1 cup sugar, and bak-
ing powder. Stir in milk until batter is smooth. Pour
the batter over the melted butter and spread gently
so that butter stays on the bottom. Arrange the rhu-
barb in an even layer on top of the batter.
Bake in the preheated oven until batter has risen up
through the fruit and the top is golden brown, 50 to
60 minutes. Test with a long skewer to see if cake is
cooked through.

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