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.
- 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.
- 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.
(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 Dip1. 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.
- 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.