Tempe CSA recipes Wk 7/12

Hello! Here is your recipe newsletter with a few more fun recipes. This past week’s CSA share included: Carrots, Artichokes, Turnips, Onions, Red Potato, Yukon Gold Potato, Oranges, a potted plant (eggplant or chile pepper) Artichoke Trivia (from whatscookingamerica.net): The artichoke is a perennial in the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. The “vegetable” that we eat is actually the plant’s flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. Storing Artichokes: To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week when stored properly. This week’s recipes are for: Turnip and Potato Patties Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli Curried Potato and Red Lentil Salad Buon appetito! –Michelle Turnip and Potato Patties …a cross between a fritter and a pancake.. Source: http://simplyrecipes.com Ingredients 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups) 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup) 2 1/2 Tbsp thinly sliced scallion greens 1 egg, beaten lightly 1/4 cup all-purpose flour Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils) Salt and pepper Method 1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste. 2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil. Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli Source: adapted from www.epicurious.com Ingredients Aioli: 1 cup mayonnaise 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh oregano 1 garlic clove, pressed 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon peel Artichokes and asparagus: 1 lemon, halved 12 baby artichokes 3 tablespoons olive oil, divided 2 1-pound bunches thick asparagus spears, tough ends trimmed Method For aioli: Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. For artichokes and asparagus: Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes. Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve. Curried Potato and Red Lentil Salad Source: www.yogajournal.com Ingredients For 6 Servings 3/4 cup red lentils, rinsed 6 large red-skin potatoes 4 firm, ripe tomatoes, diced 1/2 cup soy mayonnaise 1/2 cup plain soy yogurt or low-fat yogurt 1 to 2 tsp. curry powder to taste 1/4 cup chopped fresh cilantro or more to taste 1 green onion, thinly sliced Salt and freshly ground black pepper to taste Method In medium saucepan, combine lentils with 2 cups water. Bring to a boil, then reduce heat and simmer gently until water is absorbed and lentils are tender but still firm, about 25 minutes. Drain off any excess cooking liquid and let lentils cool to room temperature. Meanwhile, put potatoes in medium saucepan of salted water. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain potatoes. When cool enough to handle, cut into 1-inch pieces. In serving bowl, combine lentils and potatoes. Add remaining ingredients and toss gently to mix and coat. Serve at room temperature.