Dec 8 CSA Recipes

Happy Full Moon! Our Dec. 8 CSA share gave us:
Oranges, Arugula, Rutabaga, Purple Turnips, Kale, Daikon Radish, Swiss Chard, Mustard Greens.

This week’s recipes are for:
Root Vegetable Soup with Farro & French Lentils [Chard, Kale, Arugula]
Good Greens [Kale, Chard, Arugula,
Mustard Greens.. Turnip greens]
Turnip Fritters

May these fresh veggies and greens enhance your happiness and health. Buon appetito! –Michelle

Root Vegetable Soup with Farro & French Lentils
Adapted from: http://everybodylikessandwiches.com/2010/11/root-vegetable-soup-with-farro-lentils-du-puy/
Ingredients
· 2 T olive oil
· 1 small onion, diced
· 4 cloves garlic, minced
· 1 large carrot, diced
· 2 stalks celery, diced
· 2-3 small turnips, diced
· 1 rutabaga, diced
· 2 thai chilies, minced (optional)
· salt & pepper
· 1 t dried rosemary, lightly crushed
· 1 t dried thyme
· 1 t smoked paprika
· 1 t chili powder
· 1/2 c lentils du puy (French lentils) picked over & rinsed
· 1/2 c farro, picked over & rinsed
· 2 T tomato paste
· 8 c vegetable stock
Method
In a large stock pot, heat olive oil and sauté the onions, garlic, carrots, and celery until soft and fragrant. Add in the remaining vegetables including the lentils, along with chilies, a good pinch of salt, a hammer of black pepper, rosemary, and thyme. Let the vegetables commune with one another and sweat it out – about 8 minutes or so, stir occasionally.
Add the stock, making sure the vegetables are covered by about 2 inches of liquid. Put the lid on and let simmer away over moderate heat for 30-40 minutes or until the vegetables, lentils and farro are tender. Taste & adjust seasonings, if necessary. Serve in deep bowls with some crusty bread on the side. Enjoy!

Good Greens
Although these directions call for loads of bacon, you can easily make it vegetarian, by substituting 2Tbsps of olive oil for the bacon. This recipe is from a Paleo foodie’s blog at: http://everydaypaleo.com/category/food/vegetables/
Ingredients
· 1 pound of bacon, diced
· 1 small red onion, sliced
· 2 cups sliced mushrooms
· 1 cup green beans, diced
· 2 bunches greens of your choice, finely diced
· 1 teaspoon rubbed sage
· Black pepper to taste

Preparation

In a large pan cook the bacon pieces and onion until the bacon starts to crisp. Add the mushrooms and green beans and saute until the mushrooms are tender. Add the diced greens, sage and pepper and cook for another 3-4 minutes or until the greens are tender.

Turnip Fritters

Source: http://paleofoodie.blogspot.com/2011/05/turnip-fritters.html

Ingredients

· 2 turnips, grated

· 2 eggs

· 1/2 tbsp coconut flour

· 1 tsp cinnamon

· 1/2 tsp ground ginger

· small handful of raisins

· 1 tbsp coconut oil

Preparation

1. In a bowl, combine grated turnips, eggs, coconut flour, cinnamon, ginger and raisins and stir until well-combined.
2. Heat half of the coconut oil in a frying pan.
3. Take a heaping tablespoon of the mixture and drop it in the pan, flatten with the back of your spoon to turn it into a fritter. Repeat until you’ve got about 4 to 5 fritters in your pan and used up half of the mixture.
4. Fry the fritters for a few minutes on both sides until browned and transfer them to a plate.
5. Heat the remaining coconut oil in the pan and repeat the process with the rest of the turnip mixture. Serve hot and enjoy!

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Dec 1rst CSA recipes

Tempe csa recipes for 11-17 harvest

Happy almost Thanksgiving!
Our most recent CSA share gave us: Butternut Squash, Japanese Radish, Spinach, Bok Choy, Braising Mix, Spring Mix, White Turnips, Roasted Chiles

The Japanese radishes are basically daikons, so I shared that recipe below. Could be nice on Thanksgiving Day… Have a wonderful holiday!

This week’s recipes are for:
Grated Daikon/Japanese Radish Salad
Spinach Rice Gratin
Tofu Vegetarian Pot Pie

May your veggies and greens bring you happiness and health. Buon appetito! –Michelle

Grated Daikon Salad
Adapted from a recipe found here: http://soulfulnutrition.com/recipes/salads/grated-daikon-salad
Ingredients
3-4 Japanese radishes/daikon
1/2 bunch flat leaf parsley, finely chopped
4 tablespoons umeboshi plum vinegar
3 tablespoons walnut oil

Method
Wash the radishes, and then grate them and place in a salad bowl. Blend remaining ingredients and combine with daikon/radishes. Chill for 15 minutes. Enjoy 🙂

Spinach Rice Gratin
Source: http://www.101cookbooks.com/archives/spinach-rice-gratin-recipe.html
Ingredients
· 2 1/2 cups leftover/pre-cooked brown rice, room temp
· 1 1/2 cups cups well finely chopped spinach
· 4 ounces firm organic tofu, crumbled
· 10 black olives, chopped
· 1/2 medium red onion, diced
· 1/3 cup pine nuts or almonds, toasted
· 2 tablespoons olive oil
· 1/2 cup shredded Manchego cheese (or Parmesan, or Gruyere)
· 3 large eggs
· 1/2 teaspoon fine grain sea salt

Preparation

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.

Tofu Vegetarian Pot Pie

Source: http://ecochildsplay.com

Prepare the crust
Combine:

• 1 cup unbleached white flour
• 1 cup whole wheat flour
• dash of salt

Cut into flour mixture:

• 2/3 cup chilled butter

Add:

• 5 to 6 Tablespoons cold water

Knead until the dough holds together (you may need to add a little extra water), but do not overwork it. The warmth from your hands will soften the butter, and you will lose the flakiness of your crust. Divide the dough into two balls and chill for 30 minutes in the refrigerator or 10 minutes in the freezer. Roll out a top and bottom crust.

Time for the veggies and tofu!

Cut into cubes and sauté in canola oil:

• 1 package of firm tofu

Steam or boil the vegetables. Suggested vegetables are:

• cubed potatoes
• cubed turnips
• carrots
• corn
• peas
• kale

Vegan golden gravy time

Toast on medium low heat:

• 1/3 cup whole wheat flour

Add and cook for a few minutes until bubbly:

• 1/3 cup nutritional yeast
• 1/4 cup canola oil

Add and whisk until thickened:

• 2 cups water
• 1 Tablespoon Tamari, soy sauce, or Bragg’s liquid aminos

Assemble the pot pie

Combine veggies, tofu, and gravy in a large bowl. Lay out the bottom crust in a deep pie plate, and then add the veggie filling mixture. Place the top crust on, and poke the center with a fork. Bake at 375 degrees for 40 minutes. This recipe is a combination of pot pie recipes found in the Horn of the Moon and the New Farm Vegetarian cookbooks.

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CSA recipes!

Hello everybody,

Our most recent CSA share offered all kinds of abundance with: Spaghetti Squash, Rapini, Red potato, cool Radishes, Braising Mix, Tomato, Fresh Chiles, and Roasted Bell Peppers

This week’s recipes are for:
Rapini and Broccoli with Lemon and Shallots

Braised Greens with Almonds and an Egg on Top

Okra and Tomatoes

May your fruit and veggies bring you happiness and health. Buon appetito! –Michelle

Rapini and Broccoli with Lemon and Shallots
Source: http://www.epicurious.com/
Ingredients
1/2 cup (1 stick) butter, divided
1 cup chopped shallots, divided
3 teaspoons grated lemon peel, divided
1 1/2 pounds broccoli crowns, cut into florets
1/4 cup water
1 1/2 pounds rapini (broccoli rabe), cut into 1/2-inch pieces

Method
Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer broccoli to bowl; cover to keep warm.
Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high heat; sauté 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes. Uncover and sauté until tender, about 1 minute longer. Mix into broccoli. Season with salt and pepper.

Braised Greens with Almonds and an Egg on Top
Source (this woman is brilliant, here is her excellent recipe blog): http://everybodylikessandwiches.com/2010/07/braised-greens-with-almonds-and-an-egg-on-top/
Ingredients

1 T olive oil

1/4 c raw almonds

1 lb random greens (she used a mix of turnip greens, chard, and kale)

1 small head broccoli, chopped

1 small onion, diced

3 fat cloves garlic, chopped

1 t balsamic vinegar

salt & pepper

4 eggs + additional olive oil

Preparation

Rinse and roughly chop the greens, removing any of the thick, tough stems. In a large frying pan, heat up the olive oil and add in the almonds, tossing them about so they get toasted and brown. Add in the greens, broccoli, onion, and garlic and let sauté until they turn bright green. Add in the balsamic vinegar along with enough salt & pepper to taste and stir things about for a few extra minutes.
Meanwhile, in another pan, heat up a bit of olive oil over med-high heat, and cook your eggs until the whites set yet the yolks are still runny. I also like the eggs to form a crispy lace around the edges. Extra crunch is always welcome!
Divide the sautéed greens onto 2 plates and top each plate with 2 fried eggs. Serve with some sourdough bread. Serves 2.

Radish, Tomato and Mozzarella Salad
Source: http://travellingfoodies.wordpress.com/
Ingredients
1 knob of mozzarella
1 packet of salad greens of your own liking
1-2 red baby radish
4-5 cherry tomatoes
A handful of toasted walnuts
Dressing
A spritz of lime or lemon (about 2 tablespoons)
2 tablespoons of good extra virgin olive oil
Zest of 1/4 lime or lemon
1 teasp of sugar
1/4 teasp of sea salt
A dash of pepper

Method
Slice the mozzarella into thick slabs. Wash the salad greens and drain. Thinly slice the red baby radishes. They add a nice crunch to the salad, and color too!
Then Halve the cherry tomatoes. They can be replaced by 1 large or 2 medium beef tomatoes.
Whisk up the dressing in a small bowl with all the ingredients until well-incorporated. Toast walnuts in an oven or over a warm wok until lightly brown.
To assemble, simply lay the salad greens in a large serving plate, and arrange the rest of the ingredients all over in whatever ways you like! Drizzle generously with dressing and give it a good toss and voila!

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11-3-11csaRecipes

CSA Recipes 11-3-11 Week 7/12

Recipes103011

Recipes CSA Season 4: Week 6/12

CrookedSkyTempeCSA Season 4: Harvest List: Week 5/12

CSA Recipes- Week 4/12

Hello Everybody,

Our recent CSA share from Oct.13 offered:
· Pumpkin – Jack o’ lantern
· Watermelon/Melon Mix
· Bell Peppers
· Tomato
· Butternut Squash
· Cucumbers
· Purple Green Beans
· Roasted Chiles

This week’s recipes are for:
Roasted Pumpkin Seeds

Butternut Squash Pancakes

Quinoa, Roasted Squash and Black Bean Salad

May your fruit and veggies bring you much joy and health. Buon appetito! –Michelle

Roasted Pumpkin Seeds
Roasting pumpkin seeds is something I look forward to with the Fall holidays. You can season the seeds with chile powder or curry to suit your taste.

1. Rinse or soak pumpkin seeds in cool water and pick out the pulp and strings. (This proves to be easiest right after removing the seeds from the pumpkin, before the pulp has dried.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
3. Sprinkle with salt (and seasonings of your choice) and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

Butternut Squash Pancakes
Source: www.yogajournal.com
Ingredients

• 2 cups peeled and grated butternut squash (1 lb. squash)
• 2 cups grated potato (about 2 medium)
• 1 medium red onion, grated (1/2 cup)
• 2 tsp. salt
• 2 cloves garlic, minced
• 1 tsp. dried sage
• 1/4 tsp. grated nutmeg
• 1 large egg, beaten
• 3 Tbs. unbleached white flour
• Salt and ground black pepper
• Vegetable oil for frying

Preparation

1. Place squash, potatoes and onion into a colander. Add 2 teaspoons salt, mix and let drain over sink, about 15 minutes. Press vegetables several times to extract water.
2. Transfer vegetables to a medium bowl. Add garlic, sage, nutmeg and egg and mix thoroughly. Add flour and season with salt and pepper and mix thoroughly.
3. Heat about 1/8-inch oil in heavy-bottomed large skillet. Using a heaping tablespoon, drop pancakes into oil; press down with a spatula to flatten and ensure even cooking. Cook 1 to 3 minutes on each side, until golden brown. Remove to platter and keep warm. Cook remaining batter adding more oil to pan when necessary.

Quinoa, Roasted Squash and Black Bean Salad
Source: http://poorgirlgourmet.blogspot.com/2010/10/quinoa-squash-and-black-bean-salad-with.html
Ingredients
· 2 pounds peeled and cubed butternut squash
· 2 tablespoons extra virgin olive oil
· vegetable broth, for cooking the quinoa (rather than water)
· 1 cup quinoa (uncooked), cooked according to the manufacturer’s directions (yes- using that vegetable broth with the parenthetical “rather than water” mention)
· (1) 15-ounce can black beans, drained and rinsed
· 1/4 cup walnuts, toasted at 350 degrees for 12-15 minutes if whole, 6-8 minutes if pieces
· optional: honey for drizzling
Method
Preheat the oven to 375 degrees Fahrenheit. Toss the butternut squash in the olive oil, then transfer the squash to a 10 x 15-inch rimmed baking sheet. Bake until the squash is softened and is beginning to brown, 35-40 minutes.

Meanwhile, prepare the quinoa, rinse those beans, and place them in a large mixing bowl. Once the squash is done, add it on in. Stir well, season with salt and pepper if you so desire, then spoon it out onto your plate. Sprinkle 1 tablespoon of the toasted walnuts over each serving, and drizzle with honey if you like. Enjoy!

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