Recipes from the Farm Kitchen
Spring Minestrone With Chicken Meatballs
6 ounces ground chicken (about 3/4 cup)
1/2 cup fresh breadcrumbs
6 tablespoons finely grated Parmesan, divided, plus more for garnish
2 garlic cloves, minced
2 tablespoons chopped fresh chives
1 large egg, whisked to blend
Kosher salt, freshly ground pepper
2 tablespoons extra-virgin olive oil
3/4 cup wintered onions, chopped
5 cups low-salt chicken broth
3/4 cup ditalini or other small pasta
1 cup 1/2" rounds carrots
1 cup white mushrooms
1 cup (packed) spinach
1-2 cups of frozen vegetables (e.g., asparagus, broccoli, green beans, tomatoes)
Chopped fresh basil
Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28). Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
Add onions and mushrooms to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach, frozen vegetables and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper. Ladle soup into bowls. Garnish with chopped basil and Parmesan.
(adapted from Epicurious.com)
Fingerling Potato Salad with Mustard Vinaigrette
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons grainy mustard
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/4 pounds multicolored fingerling potatoes, halved
1/2 cup thinly sliced red onion 2 tablespoons finely chopped fresh chives
Combine first 5 ingredients in a large bowl. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss and serve.
(Source: Cooking Light)
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