Get Your Green On

CSA Week 1

Hello! This is Josh and Beth, and we are excited to be sharing lots of recipes and ideas for using your the goodies in your CSA share this season. We plan to include some simple but delicious dishes that make a good snack or appetizer if you’re on the go with fun summer events. We’ll also share recipes to create a great lunch or dinner entree. You might even find some drinks and desserts here, too. Here’s to a season of amazing, local, organic veggies!

The sunshine and warm weather has us inspired to make colorful salads and use lots of green things for light but satisfying nourishment. This week we’ll be enjoying lettuce, bok choy, spinach, salad mix, green garlic, herbs, kale and maybe some kohlrabi in the share. Here are some ideas to help you get your green on.

Kale Chips

On the left: spinach chip. Right: kohlrabi chips with some parmesan cheese.

On the left: spinach chip.
Right: kohlrabi chips with some parmesan cheese.

Okay, we know these are super simple. But for a long time, they just weren’t turning out for us. All the recipes we found looked so easy, but our chips were always turning out too soggy and limp, or too crispy and brown…until we discovered the secret. Low and Slow. Thank you chef Anne Burrell from The Food Network. You can try this with other greens too.

  • kale (or spinach, kohlrabi leaves, or other greens)
  • olive oil
  • salt (and other spices you like)
  • parmesan cheese (optional)
  1. Preheat oven to 250. Remove kale stems. (When washing your kale, we highly recommend spinning it in a salad spinner to thoroughly to dry it.)
  2. We like to lightly drizzle the leaves with olive oil and mix them to make sure the leaves are coated. Spread them in a single layer on a baking sheet. (We like them so much we make two trays at once.) Too much oil makes them limp. Add salt and add any spices your heart may desire.
  3. Bake the kale at 250 degrees for about 20-30 minutes. We like to sprinkle them with a little bit of parmesan cheese sometimes.  (The timing really depends on your oven. When we make two trays, the lowest tray cooks faster. The bottom is usually done at 20 minutes and the top at 25 minutes.)

Honey Vinaigrette Salad Dressing

This is sweet dressing that tastes great on a garden salad.

  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1/2 tsp minced garlic
  • 1 tsp salt
  1. Pour all ingredients into a mason jar and give it a good shake (with the lid on.)

When we make salads, we start with whatever greens we have (lettuce, kale, spinach, etc.) Then we just start grabbing whatever veggies we have on hand. Some of our favorite salad ingredients are sugar snap peas, cucumber, carrots, chopped apples or other fresh fruit, craisins or dried cherries, walnuts or pecans, hard boiled egg, and some kind of cheese. You could also add chicken or steak to make it more filling.

Bok Choy Salad

photo from webmd.com

photo from webmd.com

This is a fun salad with some sweetness and a little bit of zing. Serves 6

  • 2 bunches of small bok choy or 1 large (about 6 cups, washed and chopped)
  • 1 bunch of green onions, washed and chopped
  • 1/4 cup sliced almonds, toasted (we sometimes skip these if we don’t have them on hand)
  • 1 80z can mandarin oranges, drained
  • 2 Tbsp olive oil
  • 3 Tbsp seasoned rice vinegar
  • 1 Tbsp + 1 tsp sugar
  • 2 Tbsp soy sauce (we like to use Bragg’s Amino Acids)

Tip: for toasting almonds: You can do this on a baking sheet in the oven at 350 for 10-15 minutes. You will need to stir them with a wooden spoon every few minutes. They will smell warm and nutty when they are ready, and the edges will be slightly golden brown.

  1. In large bowl, combine bok choy, green onions, almonds and mandarin oranges.
  2. For the dressing we like to use a mason jar to combine olive oil, vinegar, sugar and soy sauce. Shake (with the lid on) and serve with the salad.

Black Bean Tacos with Goat Cheese and Avocado 

makes 12 small tacos (serves 4)

recipe adapted from here

  • 1 15oz can of black beans, or about 8 oz dry beans if you like to cook them yourself (We soak them overnight and cook them in the pressure cooker)
  • 2 avocados (you have the option to grill them, but we like them raw)
  • juice and zest from 1 lime
  • 2 tsp honey
  • salt and pepper
  • 2 oz from a goat cheese log
  • fresh cilantro
  • tortillas of your choice
  • red onion, chopped (optional)
  1. Prep the ingredients by chopping/cutting onion, cilantro, and the avocado. Rinse the canned beans or let freshly cooked beans cool.
  2. Juice and zest the lime and add the honey in small bowl. Season with a dash of salt and pepper.
  3. We use corn tortillas, which need to be cooked or they tend to fall apart. We like to use our cast iron pan. Pour 1/4 tsp olive oil in the pan and let it heat up. 3 corn tortillas fit in the pan at a time. Let them cook 1-2 minutes, and then flip and cook another 1-2 minutes. After they are cooked, wrap them in a towel to keep them warm until you are ready to assemble tacos.
  4. Assemble the tacos. We like to put goat cheese as the base layer on the torilla because it helps the other ingredients stick. Add black beans, avocado, onion, cilantro and the honey lime dressing.

Kale Guacamole

serves about 4 people

  • 5 leaves of kale
  • 1/4 red onion
  • 1 clove of garlic (you can use your green garlic from the share)
  • 3 ripe avocados
  • 2 Tbsp cilantro
  • 1/2 tsp salt
  • 1 Tbsp fresh lime juice
  • 1/4 tsp cumin (optional)
  • chopped tomato (optional)

Tip: leaving one of the avocado pits in the bowl help keep it from turning brown.

  1. Steam or boil kale for about 7-9 minutes. Drain well and allow to cool.
  2. If you like smooth guacamole: Once kale has cooled, process onions, kale, and garlic in a food processor until smooth. Add the rest of the ingredients and process until desired consistency.OR, if you like chunky style guacamole, just chop and mix in a bowl.
  3. Add lime juice and salt to your taste.

Herbed Cream Cheese with Cucumber

  • 1 cucumber, chilled
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup minced fresh herbs (dill, parsley, chervil, chives, etc.)(or 1 1/2 Tbsp dried herbs)
  • 2 Tbsp dill pickle juice
  • 3/4 tsp onion powder (or mince some onion)
  • 1/2 tsp garlic powder (or try mincing your green garlic this week)
  • black pepper to taste
  • 1 green onion (green part only, minced) (You could use the white part in the bok choy salad)
  1. Add the softened cream cheese, dill weed, dill pickle juice,  onion powder, garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
  2. If you’re feeling fancy: scrape into a pastry bag fitted with whichever tip you prefer. You can also use a ziplock bag, or even a bowl. You just need to cover it. We love to use these lilypad lids.
  3. Slice the chilled cucumber and squeeze or spread the cream cheese on top. You can store any leftover cream cheese mixture in the refrigerator for about a week.
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This entry was posted in cilantro, cucumber, dill, garlic, kale, lettuce, onions, parsley, salad greens, spinach and tagged , , , , . Bookmark the permalink.

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