Week Four: Roasted Carrots, Summer Smoothie, Bento Bowl and More!

I am really enjoying the beautiful, delicious produce we’re receiving this year, as I’m sure you are! It’s always fun as the variety continues to grow! I hope you enjoy this week’s recipes. If there is a specific ingredient you’d like a recipe for, or you’ve really enjoyed one of the recipes, please feel free to share in the comments! I want to make this space as useful as possible for you all.

Roasted Carrots with Cumin-Coriander Tahini Sauce
recipe credit: Oh She Glows Cookbook

2 bunches carrots
1 TBSP grapeseed oil
3/4 tsp sea salt
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp black pepper

For the sauce:
2 TBSP tahini
4 tsp fresh lemon juice
1 TBSP extra-virgin olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp sea salt

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper.

Trim the stems off the carrots, leaving a couple of inches of the stem intact. Wash the carrots and gently pat dry. Peel, or leave as is, based on your preference. Place carrots on baking sheet.

Drizzle carrots with oil and roll them on sheet until oil is evenly dispersed. Sprinkle with salt, cumin seed, coriander seed and pepper. Space out 1/2 inch or so on the tray.

Roast carrots for 15 – 20 min, or until they are just fork-tender but still a bit firm. Be sure not to overcook. Make the tahini sauce while they are cooking by whisking all ingredients together.

Plate carrots and drizzle sauce on top. Any leftover sauce can be served on the side for dipping.

::

Kale-Berry Smoothie
recipe credit: The Kitchen Beet

1 c. kale, washed & dried with stem removed
1 c. mixed frozen berries (strawberries, raspberries, blueberries, blackberries)
1 frozen banana (it’s okay if it’s not frozen)
1/2 c. plain greek yogurt
2 TBSP chia seeds
1 TBSP honey
1 c. ice cold water

Layer kale, yogurt, chia seeds, honey, banana and frozen berries in blender with water. Blend on high until well-mixed. Enjoy!

::

Kohlrabi-Carrot Fritters with Avocado Cream Sauce and Green Onions 
recipe credit: A Couple Cooks 

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

The Sauce:
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

Serve fritters with avocado cream and sliced green onions.

::

Easy Southwest Salad with Cilantro Dressing
recipe credit: Food Network

4 cups chopped lettuce (whatever kind you have this week!)
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

::

Peanut Sauce Bento Bowl
recipe credit: Sprouted Kitchen 

12 oz. Extra Firm Tofu
1/2 lb. Soba or Rice Noodles
1 Bell Pepper, thinly sliced
4 Baby Bok Choy
2 Carrots, Shaved with a Vegetable Peeler
Half a Cucumber, Sliced on a Bias
4 green onions, Halved Length Wise
Sesame Oil
Cilantro for Garnish
1/3 Cup Pickled Ginger

Peanut Sauce:
1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

Bring a large pot of water to a boil for the noodles. Drain and press the tofu. Cut it into cubes and saute on medium heat with 1 tsp. sesame oil until lightly browned. Be gentle so the tofu stays in cube form.

Start the sauce. Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here.

In a steamer basket, or pan filled 1” with water. Steam the bok choy, scallions and bell peppers for 6 minutes with the lid on (time may vary). Remove.

Cook the noodles according to instructions. Drain and drizzle a little sesame oil to prevent them from sticking. Mix the tofu with desired amount of sauce so it looks like a creamy mess. Lay the tofu on top of the noodles and arrange the bok choy, peppers, cucumber, pickled ginger and shaved carrots along side. Sprinkle everything with sesame seeds and fresh chopped cilantro.

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This entry was posted in bok choy, carrots, cilantro, green onion, kale, kohlrabi, lettuce, sweet peppers. Bookmark the permalink.

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