CSA Wednesdays: Lamb Stew + Roasted Potatoes and Rainbow Beans

This was the last week I was able to pick up my CSA share and boy was it a great one!  This week we received meat, yes MEAT!, in our share.  I was extremely excited, especially when I found out it was lamb.  I love lamb but it’s hard to come by in our small town and when I can get it, it’s expensive.

Of course we received a bad full of vegetables as well.  This week our CSA contained:  lamb, sunflowers, scallions, spaghetti squash, celery, tomatillos, basil, and green beans.  I used the tomatillos in a taco salad that I’ll be sharing in a few weeks and I used the spaghetti squash and basil in a pesto recipe I’m sharing tomorrow.

Since the weather has been surprisingly cool for August I thought a lamb stew would be perfect.  I made a fairly simple but delicious stew made with lamb meat, carrots, onions, celery, and potatoes.  It was hearty and perfect for a cool summer night.  It was seasoned with fresh herbs and the touch of balsamic vinegar at the end added a nice depth.  We served it with hot rolls and a salad for a delicious meal.

Lamb Stew (adapted from In The Kitchen with David)
1 lb. lamb stew meat
1 T. olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
2 large tomatoes, diced
1/2 c. red wine
5 medium potatoes, diced
3 c. beef broth
2 t. fresh rosemary, chopped
1 t. fresh thyme, chopped
1 t. black pepper
1 T. balsamic vinegar

1.  Heat the olive oil in a large Dutch oven over medium heat.  Season the lamb with salt and pepper and place in the pan.  Sear the meat until it is browned.

2.  Move the meat to the edges of the pan and add in the onion.  Cook for 3-5 minutes or until softened.  Stir in the carrots, celery, garlic, and tomatoes and saute for 5 minutes.

3.  Add the red wine and deglaze the pan. Toss in the potatoes and stir.

4.  Add in the beef broth, rosemary, thyme, and pepper.  Bring the stew to a simmer and cover.  Simmer for 90 minutes.

5.  Remove the lid and stir in the balsamic vinegar.  Serve hot.

Then I used the green beans in a side dish.  I had a recipe picked out and ready to go but when I started getting the ingredients together I realized that I didn’t have even half of what I needed.  Do you ever do that?  I normally don’t but my mind has been elsewhere this week.  So I randomly started throwing things in a pan and came up with a side dish that my husband ended up loving!

It’s a simple roasted potato and green bean dish with some herbs, a little wine, and a sprinkle of Parmesan cheese.  The potatoes softened but didn’t get mushy and the green beans stayed firm.  The wine and lemon juice brightened up the dish and the Parmesan cheese gave it a saltiness that was delicious.

Roasted Potatoes and Rainbow Beans (a Hezzi-D original)
1 lb. red skin potatoes
1 lb. rainbow beans (I used purple, green, and yellow), trimmed
1 shallot, minced
4 garlic cloves, minced
1/3 c. dry white wine
2 T. lemon juice
1 T. fresh parsley, chopped
1 t. dried rosemary
2 t. fresh oregano, chopped
1 t. herbs de provence
1/2 t. salt
1 t. black pepper
3 T. Parmesan cheese

1.  Heat a pot of water over high heat until boiling.  Add the potatoes and cook for 5 minutes.  Add in the green beans and continue cooking for 3 minutes.  Drain and set aside.

2.  Preheat the oven to 400 degrees.

3.  Once the potatoes have cooled, cut them into 1/2 inch to 1 inch pieces and place in a large bowl.  Add the green beans, shallot, and garlic to the potatoes.

4.  In a small bowl combine the white wine, lemon juice, parsley, rosemary, oregano, herbs de provence, salt, and pepper.  Pour over top of the potatoes and green beans and toss to coat.

5.  Pour into a baking dish and bake for 35-40 minutes, stirring every 10 minutes, until the potatoes have softened.

6.  Sprinkle with Parmesan cheese and serve hot.