CSA Week 10
Here are four easy recipes to make, and a Caprese salad recipe to get excited about tomatoes that are starting to come in. Beans, zucchini, tomatoes, the share just keeps getting better!
4 (or more!) Color Salad
This salad would also work with other fruits, canned (pineapple) or fresh (whatever is coming into season at the farmers market)
Serves 4 (or more if you add more ingredients of your choosing)
- 1 head of green lettuce
- 1/4-1/2 cup of blueberries
- 1/4-1/2 cup of raspberries
- half of a 15 oz can of mandarin oranges (or one small can)
- 1/4-1/2 cup of walnuts
- optional: chopped red onion
- optional: thinly sliced cooked chicken breast, goat cheese, chickpeas, etc for protein
- Tear the lettuce into bite size pieces and place in a large salad bowl.
- Add blueberries, raspberries, and mandarin oranges to your liking. Start with a 1/4 cup of each and add more if desired.
- Break walnuts into small pieces, sprinkle on top.
- Serve with your favorite dressing or try this light poppyseed dressing:
- 2 Tbsp pineapple juice (or mandarin orange juice from the can)
- 2 Tbsp white wine vinegar
- 2 Tbsp sugar
- 1 Tbsp olive oil
- 1 tsp poppy seeds
On the left, a freshly poured egg roll. On the right, a flipped egg roll finishing frying.
This dish comes to us by way of a friend who spent some time in Uganda. He told us the street food vendors had a dish they called “Egg Rolexes” (or “Egg Rolls” for short), made up of eggs, chopped cabbage, and onion fried in a sort of pancake/crepe shape. He would make an approximate American version, and we started making our own, and now when we need a quick and filling dinner entree we say “how about some egg rolls?”
Makes 2 egg rolls
- 1 cup of cabbage, chopped
- 1/2 cup of onions, chopped
- 2 garlic cloves, or 2 scapes, chopped
- 4 eggs
- 2 Tbsp cooking oil
- Heat oil in a skillet on Medium-High heat
- Put half the cabbage, onion, and garlic in a mixing bowl, add 2 eggs and mix.
- When the skillet is hot, pour the mixture in, it should make a somewhat lumpy pancake shape.
- Cook for 4-5 minutes on one side, then flip and cook another 4-5 minutes. While the first one is cooking, mix the remaining cabbage, onion, and garlic with eggs.
- Transfer the first one to a plate with a cover, fry the second one using the above directions, then take both to the dinner table for an easy comfort meal.
A more filling take on the classic Caprese salad
- Romaine lettuce (or lettuce from the share)
- Cherry tomatos, halved (or tomatoes from the share)
- 1 avocado, chopped
- fresh mozzarella, chopped
- sauteed chicken breast, sliced or chopped
- freshly torn basil
- equal parts olive oil and balsamic vinegar
- Arrange lettuce, tomatoes, avocado, mozzarella, chicken, and basil on plates (however many are coming to dinner).
- drizzle with a simple vinaigrette of olive oil and balsamic vinegar.
- 3 cups of green beans, thinly chopped
- 1 onion, thinly chopped
- 2 eggs
- 2 Tbsp olive oil
- 1 cup of milk at room temperature
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cornmeal
- 5 Tbsp grated parmesan cheese
- Bring a pot of water to boil, add green beans and onion and cook for 3 minutes. Transfer the beans and onions to a bowl of water and ice for 5 minutes, drain and pat dry.
- Preheat the oven to 375 degrees.
- Whisk the eggs in a bowl, then add olive oil and milk.
- Add salt and pepper, then corn meal and 2 Tbsp of the cheese and mix.
- Fold in the beans and onions, mixing well.
- Pour mixture into a greased baking pan, and bake for 40 minutes.
- Take pan out, and remaining 3 Tbsp of cheese, then bake for 5 more minutes or until cheese top is melted and golden.
If you go to Fulton Street Farmer’s Market, be sure to check out Ham Family Farm for sweet corn. They grow two popular varieties, “Dutch Love” and “Irish Love” and you can usually find a line of people at 9 am waiting for a delivery fresh picked from Allendale.
- 2 Tbsp olive oil
- 2 cloves garlic, minced (or scapes)
- 4 zucchinis, diced
- 1 cup of corn kernels, cooked
- 1/4 tsp dried basil (or a few fresh leaves)
- 1/4 tsp dried oregano (or fresh if it comes in the share)
- 1/4 tsp dried thyme
- salt and pepper to taste
- juice of 1 lime
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp grated parmesan
- Heat olive oil in a large skillet over medium high heat. Add garlic and stir frequently for about 1 minute.
- Add zucchini, corn, basil, oregano, and thyme. Cook, stirring occasionally, until zucchini is tender, about 3-4 minutes.
- Season with salt and pepper, stir in lime juice and cilantro. Sprinkle with parmesan.