Celery, Quinoa, Jerusalem Artichoke Soup

equipment:

• 1 large soup pot
• 1 immersion blender (you can do it with a regular blender, but its such a pain...)
• 1 pyrex bowl
• 1 microwave
  

Ingredients:

• 1 bunch of celery from the CSA (this is about 2/3 the size of the bunch you would get in a store)
• 2 medium onions
• 3-5 cloves of garlic, to taste
  
• 1 cup uncooked quinoa.
  
• 1/3 lb jerusalem artichokes
• vegetable broth (if you dont have, add a dash of cumin and turmeric (translate: about 1/4 to 1/2 a tsp of each per 2 cups of water).
• olive oil for sauteing
• salt and pepper to taste
• thyme (dry is fine)
  
• sage (fresh or well ground. dont use any big dry leaves).
• yogurt or cheese- optional
  

Notes: in short, the recipe uses 1/2 the celery and 1/2 the artichokes you got today. feel free to double.

Instructions:

• place the quinoa in the pyrex bowl with a touch more than 2 cups of water. place a lid or plate on top of the pyrex bowl and microwave it for 20 minutes on high. (NOTE- if the quinoa is not pre-rinsed, you will need to rinse it ahead of time. Other note to self- this is why you should always buy pre-rinsed quinoa. final note- this is a great way to cook quinoa).
  
• wash the jerusalem artichokes well. chop em small.
  
• heat olive oil in the bottom of the pot. add the jerusalem artichokes and start to saute.
  
• chop the onions small and add them to the pot.
• chop the garlic and add it to the pot.
  
• chop the celery. feel free to include the leaves.
  
• when the onions are translucent and the jerusalem artichokes look cooked, add the celery. stir.
• when the celery looks slightly wilted, add the quinoa.
• add the thyme & sage
• add enough vegetable broth so that it covers the mixture by about 2 inches.
  
• let it simmer
• puree with the immersion blender. if you want it thinner, add more broth and let the mixture simmer again.
  
• serve hot or cold. great with a dollop of yogurt on top. or some grated cheese.
  

Fresh Corn Risotto

Thanks to Nicolas M. for sharing!

INGREDIENTS

6 cups chicken stock or low-sodium

broth

1 bay leaf

3 tablespoons extra-virgin olive oil

1 medium onion, very finely chopped

1 1/2 cups arborio rice (12 ounces)

1/2 cup dry white wine

1 cup white corn kernels (from 2 ears)

1 cup freshly grated Parmigiano-

Reggiano cheese

2 tablespoons unsalted butter, cubed

Salt and freshly ground pepper

DIRECTIONS

1. In a medium saucepan, bring the chicken

stock to a boil with the bay leaf. Keep

the stock warm over very low heat.

2. In a large saucepan, heat the olive oil.

Add the onion and cook over moderately

high heat, stirring, until softened, about

2 minutes. Add the rice and cook,

stirring until opaque, about 3 minutes.

Add the white wine and cook, stirring,

until completely absorbed, about 1

minute. Add 1 cup of the warm stock and

cook over moderate heat, stirring, until

nearly absorbed. Continue adding the

stock 1 cup at a time and stirring until it

is absorbed between additions. After

about half of the stock has been added,

stir in the corn, then add the remaining

stock. The rice is done when it's al dente

and creamy, about 25 minutes total. Stir

in the cheese and butter; season with salt

and pepper. Discard the bay leaf and

serve.