Here’s to you, Benedict Cucumber-batch

In case you’re wondering where the inspiration for this week’s title came from, Benedict Cumberbatch is the star of the BBC show Sherlock.  It’s a fun show to watch, and these are some fun recipes to make: Hoorah for cucumbers! Here’s a great fresh salad that features them. Cilantro-Lime Cucumber Salad

  • 1 jalapeno, seeded and finely diced
  • 2 cloves of garlic,  finely minced (or those lovely scapes)
  • 3 Tbsp fresh lime juice
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • black pepper to taste
  • 3 Tbsp olive oil
  • 3 cucumbers, very finely sliced (use a mandolin or a very sharp knife)
  • 4 Tbsp minced cilantro
  1. Add the jalapeno and garlic to a medium bowl.
  2. Add the lime juice, red pepper, salt and pepper. Use a whisk to mix in the olive oil.
  3. Add the cucumbers and stir.
  4. Add the cilantro and mix it up nicely. You can serve it immediately, or chill it in the fridge. Note: if you chill it, let it sit out for a few minutes as the oil will tend to solidify when chilled.

Carrot and Zucchini Bars 

Satisfy that sweet tooth with a fresh dessert that’s packed with some nutrition. Please go to http://www.mykitchenescapades.com/?s=carrot+and+zucchini+bars for the recipe, or click on the title above the picture.

Rigatoni with Ricotta and Roasted Beets

My pasta turned a little bit beety-pink when I made this, which I actually thought made it kind of fun.

  • 4 beets, peeled and cut into 1/2 inch pieces
  • 3 Tbsp extra-virgin olive oil
  • salt and pepper
  • 1/2 red onion, thinly sliced
  • 1 lb rigatoni pasta
  • 5 cups baby spinach (about 8 ounces)
  • 1 cup ricotta cheese
  • grated peel from 1 lemon, plus 3 Tbsp lemon juice
  1. Pre-heat the oven to 450. Line a baking sheet with foil, toss the (peeled and cut) beets with 1 Tbsp olive oil and season with salt and pepper. Wrap tightly in the foil and roast for 15 minutes. Unwrap and arrange in a single layer. Add the red onion to the baking sheet, after tossing with oil and seasoning with salt and pepper. Roast another 8-10 minute until tender, and tossing  halfway through.
  2. Meanwhile, bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of pasta water. Return pasta to the pot and toss with spinach.
  3. In a bowl, whisk the ricotta, pasta water, lemon peel, lemon juice and remaining 1 Tbsp olive oil. Add to the pasta along with the beets and onion. Season to taste and toss.

Peach and Blueberry Salad with Orange Vinaigrette

Yum! We got our first batch of local blueberries from the farmer’s market yesterday and fresh peaches should be here soon too! This is the kind of salad the feels like you’re eating desert. Serves 5.

  • 3 cups of lettuce, chopped (or any combination or spinach or salad greens)
  • 3 small cucumbers, peeled and chopped
  • 1 medium avocado, sliced
  • 2 small peaches, sliced
  • 1 green bell pepper, diced
  • 2 stalks of celery, diced (optional)
  • 3/4 cup blueberries

for the dressing: (combine in a jar and give it a good shake)

  • juice of 1/2 an orange
  • 1 tsp apple cider vinegar
  • 4 Tbsp olive oil
  • 1/2 tsp sea salt
  • dash of cayenne pepper
  1. Toss the ingredients in a large bowl. Add the dressing and enjoy!

Here’s a salad with a similar flavor palette: Peach and Cucumber Salsa

  • 4 peaches, washed, pitted and sliced into small pieces
  • 1 orange bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 mini cucumbers (or 1/3 of a normal sized one), finely chopped
  • 1/3 small red onion, finely diced 1 handful of fresh cilantro leaves, washed and chopped
  • 2-3 tablespoons of a great quality balsamic vinegar
  1. Put all of the ingredients in a bowl and mix well. This is great with tortilla chips, or on grilled chicken or pork.
Posted in beets, carrots, celery, cucumber, garlic, salad greens, cilantro, lettuce, hot peppers, sweet peppers, spinach, summer squash / zucchini, Red Onion, Blueberries, onions | Leave a comment

Dress up your dressing with fresh herbs

CSA Week 7

Greetings members! Were you surprised as we were for a green pepper in the share this week? We have more dressings and salad recipes for you, including dressings that utilize parsley and dill, which were the herb selections last week.

Honey Mustard Apple Cider Vinaigrette 

  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon mustard powder
  • 1/2 teaspoon dried basil (or a couple fresh leaves from the share)
  • 1 small shallot, minced (or scallions/bulb onion from the share)
  • Juice from 1 lemon
  • salt and pepper

 

1. Whisk together honey, apple cider vinegar, mustard powder, shallot and dried basil.

2. Slowly pour in olive oil while whisking.

3. Season with salt and pepper.

Kohlrabi Chicken Salad

  • 3 chicken breast ( small, grilled and chopped )
  • 1/4 red onion ( diced )
  • 1 celery ( rib of celery chopped )
  • 1/2 cup kohlrabi ( chopped )
  • 1/2 cup fresh dill ( chopped )
  • 1/4 cup light mayonnaise (or greek yogurt)
  • to taste sea salt ( coarse )
  • to taste ground black pepper
  • to taste garlic powder (or finely chopped garlic scapes! :)

1. Mix all ingredients in a bowl and refrigerate for at least an hour before enjoying.

Orzo Salad with Yogurt Dill Dressing

Serves about 8

(We haven’t seen cukes and carrots in the share yet, so you could substitute chopped greens, kohlrabi, radishes, etc. this time, and make this salad again in a few weeks when the hot season crops come in.)

  • 1 pound orzo
  • 1 cup peas
  • 3 roma tomatoes, seeds removed, diced
  • 1 English cucumber, diced
  • 2 medium carrots – diced
  • 1 medium red onion – minced

for the dressing:

 

  • 1 cup plain nonfat Greek yogurt
  • 6 tablespoons minced fresh parsley
  • 2 tablespoons finely minced fresh dill
  • 2 tablespoons lemon juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons extra virgin olive oil

1. Bring a large pot of salted water to a boil and cook orzo according to package direction. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Strain peas and pasta and set aside to cool.
2. In a small bowl or measuring cup, combine all ingredients for the yogurt dill dressing and whisk to combine.
3. In a large serving bowl, mix together orzo, peas, cucumbers, tomatoes, and dressing until everything is coated with dressing. Check for seasoning, add more salt and pepper as needed and serve immediately or store covered in the refrigerator.

Carrot Fries with Honey Yogurt Dip

1. Cut carrots into sticks and lightly toss with olive oil.

2. Spread into a single layer on a parchment-lined baking sheet and sprinkle with salt. Bake at 400 degrees for 20-25 minutes.

For the Dip: Swirl together 1 Tbsp honey with 1/2 cup of plain or Greek yogurt. You could add a little more sweetness by adding a pinch of cinnamon and/or brown sugar.

Three Vegetable Lasagna

Serves 12

  • 8 oz dried lasagna noodles (9-10 noodles)
  • 1 cup shredded carrot
  • 4 cloves of garlic (or use those scapes)
  • 2 cups fresh mushrooms, sliced
  • 1 cup chopped onion
  • 1 1/4 cups milk
  • 2 eggs
  • 2 Tbsp flour
  • 1/2 tsp black pepper
  • 2 tsp Italian seasoning, dried
  • 2 Tbsp olive oil
  • 2 cups cottage cheese
  • 1 8oz package cream cheese
  • 3/4 cup ricotta cheese
  • 1-2 cups chopped broccoli
  • 1-2 cups chopped spinach

1. Cook noodles according to directions. Drain and set aside.

2. In a medium bowl, combine eggs, cottage cheese, ricotta and Italian seasoning.

3. In a large skillet, cook mushrooms, onion and garlic in oil until tender. Stir in flour, pepper and milk and cook until thick and bubbly.

4. Remove from heat. Stir is spinach, broccoli, carrot and 1/2 cup parmesan cheese.

5. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

6. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Posted in broccoli, carrots, cucumber, dill, kohlrabi, onions, parsley, peas, spinach, tomato | Leave a comment

My Dear, You look simply radishing…

It’s CSA Week 6! We have 3 recipes that feature radishes. We also included some ideas for how to freeze your garlic scapes, and a nice comfort food dish – Creamy Broccoli Cheddar Rice – that is so quick and easy to make.

Chinese Cabbage and Radish Greens Stir Fry

Serves 2.  This makes for a good breakfast stir fry if you are looking for ways to eat greens.  You can always cook more greens in a bigger pot for leftovers to go in lunches or eat cold at other breakfasts.  Summer is a good time to give oatmeal a break, wouldn’t you agree?

  • 4 cups of Chinese cabbage, chopped into 1 inch squares or strips
  • 2 cups of radish greens (or any small greens like mizuna, yukina savoy, or spinach) torn into bite size pieces
  • 2 garlic scapes
  • 2 scallions, or half of an onion
  • 2 Tbsp cooking oil of your choice (this weekend I used leftover bacon grease)
  • 1 Tbsp cider vinegar
  • 1 Tbsp dijon mustard
  • 2 Tbsp barbecue sauce
  1. In a frying pan (such as a cast iron skillet) heat the cooking oil over medium-high heat. When drops of water sizzle in the pan, add chopped garlic scapes and scallions, cook for 2 minutes.
  2. Add Chinese cabbage, fry pieces until they are translucent or look softer, about 3 minutes
  3. Add radish greens, fry until they begin to wilt.
  4. For the sauce, mix the vinegar, mustard, BBQ sauce in a bowl with 2-4 Tbsp of water.  Add 1 tsp of corn starch if desired, then add to pan.
  5. Stir the sauce in with the veggies for 1 minute, then remove from heat and pair with rice or quinoa.

Creamy Broccoli Cheddar Rice

Serves 4

  • 1 Tbsp Olive Oil
  • 1 small onion, chopped (or scallions)
  • 1 tsp minced garlic (or scapes)
  • 2 cups chicken broth
  • 1 cup jasmine rice
  • 2 Tbsp butter
  • 1/3 cup water
  • 1 1/2 cups of broccoli, chopped
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  1. Heat oil in a medium sauce pan over medium heat.  Add onion and garlic, saute for 2 minutes, stir as needed.
  2. Add broth to same pan, bring to a boil.  Add the jasmine rice, cover and reduce heat to low.  Cook 12 minutes while stirring occasionally.
  3. After 12 minutes, remove cover, stir, add butter, water, salt and pepper, and simmer 3 minutes.
  4. After 3 minutes, add broccoli.  Let cook on low for 4-5 minutes or when broccoli has desired tenderness.
  5. Add cheese and stir, then serve.

Freezing Garlic Scapes

Feeling stumped by your garlic scapes? They are some of the most beautiful foods I have ever seen, their  graceful curls remind me of swans for some reason. We’ve been blessed with a bountiful harvest of these lovelies – more than our household is able to eat in a week. We know garlic scape pesto is a go-to for lots of CSA members, and that’s great. Pesto is not my personal favorite, so I prefer to use them wherever I would usually use chopped garlic clove. I think it’s a little more mild tasting than cloves – so use more than 1 scape to equal one clove. After doing some research, we found what look like two great ways to freeze your scapes, so you can enjoy them year-round.  These would be great to use for browning beef when making spaghetti sauce, use in an egg dish, roast and add to mashed potatoes, add to a soup, etc.

Type 1 : Blanching

1. Cut the scapes into .5-1″ pieces. Steam blanch them for about 3 minutes.  (If you Freeze them in freezer bags. To prevent them from getting stuck together, you may want to initially freeze them in a single layer on a baking sheet, and then transfer them to a freezer bag.

Type 2: Freezing in cubes with oil

1. Wash and chop the scapes into small pieces. Fill an ice cube tray with the scapes – you want to pack them as tight as you can. Pour olive oil over the scapes to fill the empty spaces. Freeze, and then remove the cubes and tranfer to a freezer bag.

Roasted Radishes

Roasting radishes is a great way to take some of the spice away, making them more appealing to more sensitive palates. Think of them as tiny little potatoes.

  • 1 bunch of radishes
  • 1 Tbsp olive oil
  • 1-2  sprigs fresh rosemary
  •  salt and pepper to taste
  1. Preheat the oven to 400-425 degrees.
  2. Wash and dry the radishes.
  3. Place radishes on a roasting pan or cookie sheet. Lightly coat with olive oil and sprinkle with salt and pepper along with  minced/crushed rosemary leaves. Cook for 20-25 minutes.

Or – you can use them in these delicious Roasted Radish and Chickpea Tacos with Avocado. 

Coleslaw

Serves 8. This coleslaw is so good! It’s even better the following day, it seems the flavors are absorbed more fully into the cabbage.

  • 1/2 head of red cabbage, small
  • 1/2 head of green cabbage, small (or pick one color and use the whole cabbage)
  • 2 whole green apples, chopped
  • 1 bunch of radishes
  • 2 small carrots

for the dressing (This makes enough for 2 batches of coleslaw)

  • 1/4 cup sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 2/3 cup apple cider vinegar
  • 2 Tbsp poppyseeds (optional)
  • 1 cup canola oil (We usually use grape seed oil instead)
  1. Chop or shred and combine ingredients in a bowl.
  2. To make the dressing: shake ingredients well in a jar, then pour over cabbage mixture.

 

Posted in broccoli, cabbage, carrots, freezing, radishes, rosemary, salad greens, scapes | Tagged , , , , | Leave a comment

Picnic Foods For the Fourth of July

CSA Week 5

This week is the start of July and we picked recipes that feature garlic scapes, basil, and broccoli, which are new-er items to the share. Hope they inspire you for a great 4th of July weekend picnic!

Strawberry Balsamic Vinaigrette with Mixed Greens Salad

Serves 4

  • 1 lb. strawberries
  • 1 tsp sugar (optional)
  • pinch of salt
  • 1-2 tsp of water
  • 2 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar
  • 1 tsp poppy seeds
  • 1 head of lettuce
  • 1-2 cups spinach
  • 1/2-1 cup arugula
  1. Cut the strawberries in halves or quarters.  In a small pot add the strawberries, sugar, salt, and water and cook at medium heat.
  2.  When the strawberries have softened, transfer them to a bowl and mash manually ( or use an immersion blender, or food processor) into a paste. Strain the strawberry mixture through a mesh sieve or cheesecloth and let cool.
  3. Add the olive oil and balsamic vinegar, poppy seeds. Add salt and pepper if desired.
  4. Tear the letttuce, spinach, and arugula into bite size pieces in a large salad bowl. Add dressing and toss the whole bowl.  Serve with dinner.  If you notice dressing at the bottom of the salad bowl, add more greens then place leftovers in a container for breakfast or lunch.

Broccoli Salad

Serves 6, an easy vegetarian side or main dish, can easily be made vegan

  • 2 small heads of broccoli, or 1 large
  • 1/3 cup vegan mayonnaise, or mayonnaise, or plain yogurt
  • 2 tsp agave, honey, sugar (sweetener of your choice)
  • 1 tsp cider or rice vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup chopped red onion (or scallions, or 1/8 cup garlic scapes)
  • 1/4 raisins
  • 2 Tbsp roasted, salted sunflower seeds
  • salt and pepper to taste
  1. Cut the broccoli into small florets.  Trim the thick skin from the big stalks (similar to trimming the outer skin of a kohlrabi) and cut into small pieces.  You can leave the broccoli uncooked for an extra crunchy salad or steam it in a steamer basket for 2-3 minutes for a softer broccoli texture.
  2. Whisk the mayo (vegan or egg/oil or yogurt), sweetener, vinegar, and mustard in a bowl.
  3. Combine broccoli, scallions, raisin, sunflower seeds in a bowl and add the dressing.  Season with salt and pepper.

Carrot and Radish Salad

Serves 4

  • 3 cups of shredded carrots
  • 5-7 radishes sliced into strips or shredded
  • 1/4 raisins

Lime Vinaigrette Dressing

  • 2 Tbsp lime juice
  • 2 Tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp grated lime peel
  • 1/4 tsp pepper
  1. Combine the carrots, radishes and raisins in a bowl.
  2. Combine the dressing ingredients in a mason jar and shake well.
  3. Pour dressing over veggie mixture, toss to coat.
  4. If you have less than 3 cups carrots you can reduce the amount of radishes, or add chopped salad greens to counter the radish flavor.

Lemon Basil Pasta With Chicken

Serves 8

  • 4 whole grilled chicken breasts, sliced
  • 1 lb. penne pasta
  • 1/2 stick butter
  • 3 whole lemons, juiced
  • 3/4 cup heavy cream (you may substitute some of the cream or half and half with milk)
  • 1/4 cup half and half
  • 1 1/2 cups grated parmesan cheese (or Romano)
  • salt and pepper to taste
  • 20 leaves of basil, chopped
  1. Cook pasta according to directions,  save 1 cup of pasta water when you drain it.  Set pasta aside in a colander.
  2. In the same pot, heat the butter over medium heat.  Squeeze the lemon juice in the butter and whisk (watch for seeds, we often squeeze the lemons in a small bowl first).
  3. Add the cream and half and half, whisk until hot.  Add the cheese and whisk until melted. Add salt and pepper to taste.
  4. Check consistency of the sauce, and add pasta water to loosen the sauce if it’s too thick.
  5. Combine sauce and pasta in a large bowl.  Top with grilled chicken slices and chopped basil and serve.

Garlic Scape Cheddar Biscuits

makes 12 biscuits

  • 3 cups all purpose flower
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup chopped garlic scapes
  • 1 1/2 sticks of butter, cut into chunks
  • 1 2/3 cup of buttermilk
  • flour for kneading
  1. Preheat oven to 400 degrees.  In a large bowl combine the flour, sugar, baking powder, baking soda, and salt until well mixed.  Stir in cheddar cheese and scapes.
  2. Use a pastry blender, two forks, and/or your fingers to work the butter chunks into the dry ingredients until the butter chunks are smaller than the size of a pea.
  3. Stir in the buttermilk, taking care not to overmix. The mixture will be very sticky and liquidy.
  4. Heavily flour a work surface, pour the dough out onto the flour.  Flour the top of the dough heavily, and then pat out the dough until it is 1/2 inch thick.  Fold the dough in half horizontally, then pat down again until 1/2 inch thick, adding flour to cover sticky spots in dough if needed.  Fold the dough in half vertically, pat down until 1/2 inch thick.  Repeat this 5 or 6 more times, it will create layers in the final biscuit.
  5. Flour a circle biscuit cutter or drinking glass, and press the cutter straight down into the dough, then lift straight up (don’t twist the cutter, this seals the sides of the biscuit and prevents rising).  Cut as many biscuits as you can from the dough, reshape, and cut  again until dough is used.
  6. Transfer biscuits to an un-greased baking sheet, bake 10-12 minutes or until golden brown on top.
Posted in basil, broccoli, carrots, garlic, lettuce, onions, radishes, scapes, spinach | Tagged , , , , | Leave a comment

International Flavors

It’s week 4 of CSA and we’re having a blast sharing recipes and ideas with you. We know that everyone has different taste preferences and cooking styles, and we’d love to hear from you. What items from the share are stumping you? Or maybe you’re just looking for a new way to prepare it? Would you like to see more recipes feature a one-dish complete meal? Please let us know what would be helpful to you.

Is anyone watching the World Cup (soccer)? In the spirit of international friendship, we’re featuring recipes inspired by cuisine from different parts of the world (french dressing, Chinese-inspired stir-fry and Mediterranean hummus.)

Chinese Cabbage Salad

We were thrilled to get a Chinese Cabbage in the share last week. Last summer we discovered this delicious salad. It’s sweet and peanut-y and has a nice crunch.

Serves about 15 side salads, or 7-8 larger salads. It makes great leftovers, or is a great dish to share at a gathering.

  •  2-2.5 lbs Chinese Cabbage (also known as Nappa Cabbage)
  • 5 scallions (green onions)
  • 3 packages Ramen Noodles ( optional)
  • 1/2 cup butter (optional)
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup sesame seeds (optional)
  • 3/4 cup peanut oil (we usually substitute 3 Tbsp peanut butter and add olive or grape seed oil to equal 3/4 cup – just shake it up in a jar or mix it in a bowl first)
  • 1/2 cup sugar (or sweetener of your choice)
  • 1/4 cup rice vinegar
  • 2 Tbsp soy sauce
  1. Wash and thinly slice your cabbage in a large bowl.
  2. Slice your scallions and add them to the bowl (you can use both the white/red end and the greens)
  3. We usually skip the ramen noodles. We might add some raw or toasted almonds and then move right onto the dressing. Feel free to skip ahead to step 5.
  4. Open the ramen noodles, place them in a gallon ziplock freezer bag and crush them with a a meat tenderizer (or rolling pin, wooden spoon, etc.) Melt butter in a large skillet over medium heat and add the almonds, sesame seeds and noodles. Cook until crunchy and toasty brown. Set aside to cool.
  5. Start the dressing: in a small bowl or jar, add the peanut oil (or peanut butter/oil mixture. You can microwave the peanut butter and oil for 30 seconds to help the peanut butter dissolve, but I have always skipped this step.) I usually just had the soy sauce, rice vinegar and sugar to the oil mixture and dress the salad. If you’re feeling more ambitious, move on to step 6.
  6. Pour the oil mixture, sugar, rice vinegar and soy sauce into a medium sauce pan. Let it hard boil and set aside to cool.
  7. Toss the cabbage and scallions with the crunchy noodles mixture and the dressing and serve.

Hummus

makes about 3 cups

[photo credit]

[photo credit]

Homemade hummus is actually fairly quick and easy.  You can dip fresh veggies, pita chips, etc.

  • 2 cans (15 1/2 ounces each) chickpeas
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup tahini, well stirred
  • 2 cloves garlic, chopped (or about 2 garlic scapes)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 1/4 tsp salt
  •  Extra-virgin olive oil, for serving (optional)(we like to add about 1/4 cup)
  • Paprika, for serving (optional)
  1. Keep 1/4 cup of liquid from the can, rinse and drain chickpeas in a colander.
  2. In a food processor, blend the chickpeas, liquid, lemon juice, tahini, garlic, cayenne and salt.
  3. Slowly add the oil while the processor is running. Or you could just pour into a serving dish and drizzle with oil.
  4. Taste your hummus. If you like more garlic, or lemon, or want to add roasted peppers, go for it.

Carrot Fruit Salad

[photo credit]

[photo credit]

Serves 2

  • 1 orange
  • 3 large carrots (grated)
  • 1 apple, chopped
  • 1/2 cup craisins
  • 1/2 cup pistachios, shelled
  • 1/4 cup orange juice
  • 1/2 cup greek yogurt
  • 2 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • 2 tsp poppy seeds, sesame seeds, or chia seeds
  • 1/4 tsp ginger
  • a sprinkle of dried, shredded coconut would be a a delicious addition
  1. Add the fruit and nuts to a bowl and gently mix. In a separate bowl, mix the remaining ingredients and pour over the fruit. You can serve them in cute little orange peel bowls (just cut the oranges in half, cut around the edge with a knife, scoop out the peels and use the fruit to in the salad.)

Bok Choy Stir Fry

Makes approximately 4 servings, adding more veggies makes more servings

  • 1 bok choy
  • 2 cloves of garlic, or its equivalent in green garlic or garlic scapes
  • 1 medium onion or 1 bunch of scallions
  • 2 Tbsp stir-fry appropriate oil: grapeseed, peanut, vegetable etc.
  • Optional veggie additions: snow peas, summer squash, broccoli, kohlrabi, etc.
  • protein of your choice: chicken, steak, seitan, tofu: cook in a separate pan beforehand, chop into small pieces

Basic stir fry sauce:

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar (or honey or maple syrup)
  • 1/4 apple cider vinegar
  • 1/4 cup water
  • 1 tsp corn starch

Prep:

Chop the bok choy, garlic, onion, and any veggies you’re adding into small pieces.  Mix the ingredients for the sauce together in a small bowl, the extra water and corn starch are optional, it does help thicken the sauce if you like the consistency of restaurant stir fry sauces. If you like rice with your stir fry start it before you begin anything else.  I (Josh) usually do about 1 1/2 cups of rice in a rice cooker, add water until it is one fingernail taller than the rice, and set to cook.

1. While the rice cooks, heat the oil in a frying pan on high heat (I set it between 6 and 7 on a burner that goes up to 9).  When a drop of water flicked into the pan sizzles, add the garlic and cook for one minute, then scoop out and save for the end.  I heard this tip from The Splendid Table on NPR, frying the garlic imparts its flavor into the oil, removing it keeps it from getting charred.

2. Add the chopped onions, stirring occasionally until they are translucent.  Add vegetables like peas or summer squash, stir fry for 2-3 minutes, add the bok choy, stir fry for 1-2 minutes or until leaves are slightly wilted.

3. Add the cooked protein of your choice, the garlic, and the sauce and stir for 1 minute.  Remove from heat, serve immediately with rice.  Split leftovers into lunch containers and feel like a boss.

Catalina Dressing

This is one of my all-time favorite dressings. I (Beth) grew up eating french/catalina dressing on my salads. No Ranch, no Italian, no balsamic. I knew what I liked and I stuck to it. I’ve since expanded my comfort zone for dressings, but this one will always be my go-to dressing. It brings a great sweetness and zing  to any simple garden salad.

makes about 1.5 cups of dressing

  • 1/4 cup ketchup
  • 1/4 cup white wine vinegar
  • 1/4 cup onion, lightly chopped
  • 3 Tbsp sugar
  • 1/2 tsp paprika
  • 1/2 tsp soy sauce
  • 1/2 cup grape seed oil
  • salt and pepper, to taste
  1. Puree first 6 ingredients in a blender until smooth.
  2. Slowly add the oil while blending, until emulsified. Salt and pepper to taste.
  3. Pour into a jar. Shake well before serves. Stores about 3 weeks in the refrigerator, but I bet it will be gone before it spoils.
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“Beet” the Heat with These Early Summer Recipes

Hi everyone, we’re loving those early beets and carrots in the share last week. We included a few recipes to highlight those, and also new ways to use all of your fresh greens. With one cold day this week, we were craving something warm and a little more filling – for cooler summer temps we think healthy mac and cheese does the trick.

Baby Beet and Kale Salad

makes 6 large salads

Check out the link (above) for more details and an optional savory granola you can add to the salad for some crunch.

  • 2 bunches of lacinato kale (the flat leaf variety)
  • 4 ounces of goat cheese, crumbled
  • 1 Tbsp olive oil
  • 1 1/2 lbs of beets, peeled and chopped
  • 1/4 cup red wine vinegar
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees. Toss the beets in 1 Tbsp olive oil on a rimmed  baking sheet and sprinkle with salt. Roast for 20 minutes, flip the beets, and roast another 15-20 minutes.
  2. Pour the vinaigrette ingredients (wine vinegar, shallot, evoo and salt and pepper to taste) in a jar and shake for about 30 seconds to emulsify.
  3. Divide the kale among the plates or salad bowls. Add the beets, goat cheese and the dressing.

Honey Glazed Carrots

  • 4 large carrots
  • 1 Tbsp raw honey or maple syrup
  • 2 tsp. butter or coconut oil
  • 1 tsp thyme
  • salt and pepper to taste
  1. Slice carrots, put in a medium sized pot, and cover with water.  Bring to a boil on medium heat, let boil for 10 minutes or desired tenderness.  Drain water.
  2. Add butter or coconut oil, honey or maple syrup, thyme, and salt and pepper to taste.

Strawberry Summer Salad

  • 3 or 4 cups of spinach, about .5 lbs. (or other salad mix greens)
  • fresh strawberries, sliced (which are now in season at the farmer’s market!)
  • a sprinkle of walnuts (or pecans or almonds)
  • 1/2 cup of craisins (optional, or raisins, dried blueberries, etc.)
  • homemade poppy seed dressing
  • optional: add grilled chicken and/or red onion
  1. Wash spinach or salad greens, spin in salad spinner, and add to a large salad bowl.
  2. Wash and slice strawberries, layer on top of greens.
  3. Crumble or chop nuts, sprinkle on salad. You can toast the nuts, or the original recipe calls for sugar coated almonds.
  4. Make the dressing:- 3 tbs. sugar
    - 3 tbs. light mayo
    - 2 tbs. nonfat milk
    - 1 tbs. poppy seeds
    - 1 tbs. white wine vinegar (if you don’t have this you could also use apple cider vinegar)

    Mix all the ingredients in a small bowl with a wire whisk until combined. Store in a jar, refrigerated for up to one week.

Veggie Pie

Serves 4. This is an easy pie that is great for dinner or for breakfast (similar to quiche). Clink on the link above for the original recipe, where you can find ideas for other veggie fillings.

  • 1 frozen deep dish pie shell (if you’re feeling ambitious you can make your own pie crust)
  • 4 cups of greens such as spinach, kale, chard etc. washed and chopped into bite size pieces
  • 1 medium onion, chopped
  • 2 cloves of garlic (or green garlic, or garlic scapes), chopped
  • 1 tsp olive oil
  • fresh thyme or other herb from the share, finely chopped
  • 4 eggs
  • 1/2 cup to 1 cup of milk
  • salt and pepper to taste
  1. Preheat oven to 400 degrees and place a baking sheet in the oven for the pie to sit on later.
  2. In a frying pan heat olive oil and saute onions until they are translucent.  Add garlic and saute for 1 minute.  Add greens and cook until they are wilted, they will shrink down to approximately 2 cups.  Turn off burner and add the greens/onion mixture to pie shell.
  3. In a mixing bowl whisk 4 eggs and milk until blended.  Add  fresh thyme, salt, and pepper to egg mixture so the seasoning will evenly distribute in the pie.  Drizzle the egg mixture over the greens in the pie crust.  If you find you have extra pie filling pour it into a ramekin or glass baking dish and bake along with the pie.
  4. Place the pie on the heated baking sheet and bake for 35 to 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.  Allow 5 minutes for it to cool, this will help with slicing.

Greek Yogurt and Greens Mac and Cheese

Serves 4

  • 2 cups elbow pasta
  • 1 1/2 cups shredded cheese (suggested mix: half cheddar, half mozzarella)
  • 2/3 cup plain Greek Yogurt
  • 3 cups spinach, or chard, lettuce mix, etc.
  • salt and pepper to taste
  • optional additions: We like to add frozen peas and corn, and you can add sliced hot dogs, chicken or steak for extra protein
  1. Bring a pot of water to a boil. Add the pasta, and cook according to the package directions.
  2. Drain the pasta, reserving 1 cup of the cooking water.
  3. Return the pasta to the pot, and add the cheeses, yogurt and spinach. Add the reserved cooking water to thin the sauce as needed.
  4. Toss until the spinach is wilted and the cheese is coating all the pasta.
  5. Season with salt and pepper, and serve immediately.

 

Posted in beets, carrots, kale, spinach | Tagged , , , , | Leave a comment

Hello, Kohlrabi!

This week we wanted to share with you our CSA prep routine. It took us a while to figure this out. At pick-up we bring a few large reusable grocery bags, and a bunch of small white plastic ones to sort our greens and keeps the larger bags cleaner and drier. We used to just stick the white bags in the fridge, but you can’t see what you have. In the summer we like to be outside working in our yard, or going for walks, or see friends and family. Life gets busy, and while our intentions might be to make a beautiful salad, it can be hard to be inspired and make it happen when all of our beautiful produce in hidden in white plastic bags. What works best for us to treat CSA pick-up as a date. When we get home, now we unpack everything. We work together washing all the greens, spinning, chopping them or de-stemming them, and sorting them in large glass and clear plastic containers. We have one for kale, spinach, bok choy, lettuce, and a salad mix (lettuce, spinach and salad greens.) We can see everything, and making a salad is super quick and easy. * One exception: we have a killer recipe for a grilled romaine salad. If you want to make that this week, don’t wash and chop that yet. It also makes it really convenient to throw some greens in a smoothie for extra nutrition, which brings us to our first recipe.

Green Smoothie

smoothie

There are lots of ways to make these. Here’s the one I made for us today after a long walk with our dog this morning. This serves two people. The measurements aren’t exact, I just estimate.

  1. 1 1/2 cups yogurt (We like to get the Stonyfield Organic with Whole Milk Plain -its really creamy)
  2. a large handful of frozen fruit (today we had frozen cherries)
  3. I juiced some carrots this winter and frozen then into ice cubes. I threw a few of those into the blender.
  4. about 1 cup of spinach. This didn’t affect the taste at all. You could probably do up to 2 cups. (You could also use kale. Kale has a stronger flavor, so about 1 leaf per serving at the most. Also, just use the leafy part, not the stem.)
  5. 1/2 tsp vanilla (optional)
  6. a Tbsp honey (optional)
  7. a good sprinkle of chia seeds (added after pouring into the cup – I don’t like when they stick to the inside of the blender.)

If you’re using fresh fruit instead of frozen, you’ll want to use some ice cubes. I also added a little bit of water because it was really thick and that helped it blend much better. This makes a great breakfast, snack, or even a mildly sweet dessert.

Kale Apple Salad with Cilantro Lime Dressing

  • 1 bunch of raw kale, deveined and chopped (We think the curly leaf variety is better for this, and the flat leaf is better for kale chips)
  • 3-4 medium sized apples (Pink ladies are recommended, we often use fuji), chopped
  • the juice from 3 medium limes
  • 1/3 cup of oil (a mix of olive oil and coconut oil is recommended)
  • 1 bunch of cilantro, chopped
  • 1-2 cloves of garlic, minced
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Blend the lime juice, oil, cilantro, garlic, honey, salt and pepper.
  2. In a large bowl, mix the kale and apples.
  3. Pour the dressing over the salad and toss.

Kohlrabi and Cheese – Two Ways

We’ve heard rumors that we might expect a kohlrabi in the share this week. If you’re a CSA veteran, that probably doesn’t phase you, but to a newby, they can be kind of intimidating. They are sort of alien-like green bulbs. They taste a lot like the stem of broccoli, and we think they are delicious with cheese. (Last week we posted about how to make chips from the kohlrabi leaves,  we highly recommend you give them a try.)

First Variation: Raw Kohlrabi

  1. Peel the kohlrabi (with a vegetable peeler) until the tough outer layer has been removed. Slice into 1/4″ thick slices. Enjoy with thin slices of your favorite cheese on top. We think white cheddar pairs well. What a great snack.

Second Variation: Roasted Kohlrabi

This recipes calls for 4 kohlrabi. You could make a smaller batch, or supplement with chopped potatoes. These are basically kohlrabi fries. If you cut them into smaller pieces, roasted kohlrabi would also be a delicious addition to a salad. Check out a recipe here.

  • 4 kohlrabi, peeled
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1/3 cup grated parmesan cheese
  1. Preheat oven to 450 degrees.
  2. Slice the Kohlrabi into 1/4″ thick pieces and cut in half. Toss in a bowl with the oil, clove, salt and pepper to coat evenly. Spread evenly on a baking tray for crispy kohlrabi, or in a glass baking dish for softer results. 
  3. Bake 15-20 minutes, until browned, stirring occasionally to keep them from getting too crispy/burnt. Sprinkle with parmesan cheese and bake about another 5 minutes.

Spinach Burgers 

Serves about 5 patties

  • 6 ounces spinach, chopped ( about .37 lbs)
  • 3 large eggs
  • 1 onion, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs
  • 2 large garlic cloves, minced
  • 1 tsp olive oil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • any bun or bread of your choosing (optional)
  1. Saute the onion and garlic with the oil in a pan, until slightly caramelized.
  2. Add chopped spinach to a large bowl. Add salt, pepper flakes, cheese, eggs, and sauteed onion and garlic. Mix well.
  3. Add the bread crumbs. The mixture should start to thicken up. The eggs will help to keep the form when you start cooking as well.
  4. Add a small amount of oil to a frying pan and medium heat. Divide the mixture and form into five patties and place them in the pan.
  5. Cook the burgers for 3 minutes on each side, twice, until the golden and crispy on the outside.  Serve warm.

Grilled Romaine Salad 

If you are planning to make this – DO NOT WASH AND CHOP THE LETTUCE AS SUGGESTED ABOVE. You’re going to want to grill that whole head of lettuce.

  • 1 large head of romaine lettuce, with stem end attached
  • 2 portobello mushrooms, or a handful or bay bellas, button, etc.
  • 1 head of broccoli, chopped into small florets
  • 1 to 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1 avocado, halved and pit removed
  • 1/2 red onion, sliced 1/2″ thick
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Sea Salt
  • fresh herbs, garlic, cheese (optional)
  1. Heat your grill over medium.
  2. Cut the romaine in half, lengthwise. Wash and dry the leaves, being careful not to break them from the stem.
  3. In a bowl, toss the the broccoli with a drizzle of oilive oil and sprinkle of salt and pepper. Toss to coat. Spread on a grill pan with chickpeas.
  4. Grill for about 5-10 minutes, stirring a few times. The broccoli should be lightly charred, tender yet crisp.
  5. While broccoli and chickpeas are cooking, lightly oil, salt and pepper the avocado, onion, and mushrooms.
  6. Grill the onion for about 3-4 minutes per side as well as the mushrooms. Remove from the heat and turn your grill down slightly around 300-325* F or just under medium.
  7. Place avocado on the grill, cut side down and grill for about 3 minutes – you will see grill marks.
  8. Brush the romaine lettuce with a light coating of oil. Grill with cut side down for about 2 minutes, flip, and grill another 1-2 minutes, until slightly wilted and grill marks appear on both sides.
  9. Serve as is, or chop the lettuce first. Add a squeeze of lemon juice over the leaves, fresh herbs, parmesan cheese, or chopped nuts. You could add a little more oil and balsamic vinegar for a dressing as well, or use a dressing of your choice.

 

Posted in broccoli, cilantro, garlic, kale, kohlrabi, lettuce, Red Onion, spinach | Tagged , , , , | Leave a comment