Member Recipes

More Member Recipes!!
We really appreciate all the recipes from members. Thanks so much for sharing! Keep them rolling in…
Cilantro Pesto
Shared by Rachel Lipscomb
“It is the perfect topping for tacos, nachos, on the tortillas of a mexican casserole!  I put it on the bean and kale tacos and it was delicious!”
2 cups packed cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1/2 teaspoon Kosher salt
1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Leslie Turasky’s Red Quinoa Salad
Shared by Lisa Rettler
“This is very tasty (and I don’t love beets) – and it looks beautiful.  I did add a clove of pressed garlic.  I also shredded a carrot and added it with the other ingredients.”
This was in the Holland Sentinel recently.
1.5 cups quinoa, washed and drained
2.25 cups water
1 pinch sea salt
1 cup organic beets, peeled and grated
1/2 cup fresh parsley, packed and finely minced
1/2 cup scallions, chopped
2.5 TBS extra virgin olive oil
1/2 cup organic lemon juice, freshly squeezed
3 cups baby salad greens, for garnish
1 medium carrot, julienned, for garnish
Cook quinoa in water and salt.  Remove, and fluff.  Stir in beets until all the grains turn deep red.  Stir in parsley, scallions, olive oil and lemon juice.  Serve on bed of greens surrounded with the carrot strips.  May be served warm, room temp or chilled.  About 6 servings.
Lisa Rettler also passed this link along for “Napa Cabbage
Picnic Salad” recipe…which uses a lot of the delicious CSA goods we are currently getting (napa cabbage, green onions, cilantro, radishes, & snow peas!)
Radish Slaw
Shared by Elizabeth Brubaker
“Here is a recipe I made that I really enjoy by itself or on a sandwich or burger.  It’s originally from Gourmet magazine, April 1991.”
1/2 pound radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely shredded carrots
1/2 cup thinly sliced onion
2 tblsp fresh lemon juice
1/2 tsp sugar
2 tblsp olive oil
2 tbls finely chopped fresh cilantro, mint, or parsley leaves
sale and pepper to taste
In a bowl, toss together the vegetables.  Mix the remaining ingredients in a bowl and add to the vegetables.  Toss and enjoy!
This entry was posted in beets, cabbage, carrots, cilantro, green onion, parsley, radishes, salad greens. Bookmark the permalink.

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