Here’s to you, Benedict Cucumber-batch

In case you’re wondering where the inspiration for this week’s title came from, Benedict Cumberbatch is the star of the BBC show Sherlock.  It’s a fun show to watch, and these are some fun recipes to make: Hoorah for cucumbers! Here’s a great fresh salad that features them. Cilantro-Lime Cucumber Salad

  • 1 jalapeno, seeded and finely diced
  • 2 cloves of garlic,  finely minced (or those lovely scapes)
  • 3 Tbsp fresh lime juice
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • black pepper to taste
  • 3 Tbsp olive oil
  • 3 cucumbers, very finely sliced (use a mandolin or a very sharp knife)
  • 4 Tbsp minced cilantro
  1. Add the jalapeno and garlic to a medium bowl.
  2. Add the lime juice, red pepper, salt and pepper. Use a whisk to mix in the olive oil.
  3. Add the cucumbers and stir.
  4. Add the cilantro and mix it up nicely. You can serve it immediately, or chill it in the fridge. Note: if you chill it, let it sit out for a few minutes as the oil will tend to solidify when chilled.

Carrot and Zucchini Bars 

Satisfy that sweet tooth with a fresh dessert that’s packed with some nutrition. Please go to http://www.mykitchenescapades.com/?s=carrot+and+zucchini+bars for the recipe, or click on the title above the picture.

Rigatoni with Ricotta and Roasted Beets

My pasta turned a little bit beety-pink when I made this, which I actually thought made it kind of fun.

  • 4 beets, peeled and cut into 1/2 inch pieces
  • 3 Tbsp extra-virgin olive oil
  • salt and pepper
  • 1/2 red onion, thinly sliced
  • 1 lb rigatoni pasta
  • 5 cups baby spinach (about 8 ounces)
  • 1 cup ricotta cheese
  • grated peel from 1 lemon, plus 3 Tbsp lemon juice
  1. Pre-heat the oven to 450. Line a baking sheet with foil, toss the (peeled and cut) beets with 1 Tbsp olive oil and season with salt and pepper. Wrap tightly in the foil and roast for 15 minutes. Unwrap and arrange in a single layer. Add the red onion to the baking sheet, after tossing with oil and seasoning with salt and pepper. Roast another 8-10 minute until tender, and tossing  halfway through.
  2. Meanwhile, bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of pasta water. Return pasta to the pot and toss with spinach.
  3. In a bowl, whisk the ricotta, pasta water, lemon peel, lemon juice and remaining 1 Tbsp olive oil. Add to the pasta along with the beets and onion. Season to taste and toss.

Peach and Blueberry Salad with Orange Vinaigrette

Yum! We got our first batch of local blueberries from the farmer’s market yesterday and fresh peaches should be here soon too! This is the kind of salad the feels like you’re eating desert. Serves 5.

  • 3 cups of lettuce, chopped (or any combination or spinach or salad greens)
  • 3 small cucumbers, peeled and chopped
  • 1 medium avocado, sliced
  • 2 small peaches, sliced
  • 1 green bell pepper, diced
  • 2 stalks of celery, diced (optional)
  • 3/4 cup blueberries

for the dressing: (combine in a jar and give it a good shake)

  • juice of 1/2 an orange
  • 1 tsp apple cider vinegar
  • 4 Tbsp olive oil
  • 1/2 tsp sea salt
  • dash of cayenne pepper
  1. Toss the ingredients in a large bowl. Add the dressing and enjoy!

Here’s a salad with a similar flavor palette: Peach and Cucumber Salsa

  • 4 peaches, washed, pitted and sliced into small pieces
  • 1 orange bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 mini cucumbers (or 1/3 of a normal sized one), finely chopped
  • 1/3 small red onion, finely diced 1 handful of fresh cilantro leaves, washed and chopped
  • 2-3 tablespoons of a great quality balsamic vinegar
  1. Put all of the ingredients in a bowl and mix well. This is great with tortilla chips, or on grilled chicken or pork.

Hello, Kohlrabi!

This week we wanted to share with you our CSA prep routine. It took us a while to figure this out. At pick-up we bring a few large reusable grocery bags, and a bunch of small white plastic ones to sort our greens and keeps the larger bags cleaner and drier. We used to just stick the white bags in the fridge, but you can’t see what you have. In the summer we like to be outside working in our yard, or going for walks, or see friends and family. Life gets busy, and while our intentions might be to make a beautiful salad, it can be hard to be inspired and make it happen when all of our beautiful produce in hidden in white plastic bags. What works best for us to treat CSA pick-up as a date. When we get home, now we unpack everything. We work together washing all the greens, spinning, chopping them or de-stemming them, and sorting them in large glass and clear plastic containers. We have one for kale, spinach, bok choy, lettuce, and a salad mix (lettuce, spinach and salad greens.) We can see everything, and making a salad is super quick and easy. * One exception: we have a killer recipe for a grilled romaine salad. If you want to make that this week, don’t wash and chop that yet. It also makes it really convenient to throw some greens in a smoothie for extra nutrition, which brings us to our first recipe.

Green Smoothie

smoothie

There are lots of ways to make these. Here’s the one I made for us today after a long walk with our dog this morning. This serves two people. The measurements aren’t exact, I just estimate.

  1. 1 1/2 cups yogurt (We like to get the Stonyfield Organic with Whole Milk Plain -its really creamy)
  2. a large handful of frozen fruit (today we had frozen cherries)
  3. I juiced some carrots this winter and frozen then into ice cubes. I threw a few of those into the blender.
  4. about 1 cup of spinach. This didn’t affect the taste at all. You could probably do up to 2 cups. (You could also use kale. Kale has a stronger flavor, so about 1 leaf per serving at the most. Also, just use the leafy part, not the stem.)
  5. 1/2 tsp vanilla (optional)
  6. a Tbsp honey (optional)
  7. a good sprinkle of chia seeds (added after pouring into the cup – I don’t like when they stick to the inside of the blender.)

If you’re using fresh fruit instead of frozen, you’ll want to use some ice cubes. I also added a little bit of water because it was really thick and that helped it blend much better. This makes a great breakfast, snack, or even a mildly sweet dessert.

Kale Apple Salad with Cilantro Lime Dressing

  • 1 bunch of raw kale, deveined and chopped (We think the curly leaf variety is better for this, and the flat leaf is better for kale chips)
  • 3-4 medium sized apples (Pink ladies are recommended, we often use fuji), chopped
  • the juice from 3 medium limes
  • 1/3 cup of oil (a mix of olive oil and coconut oil is recommended)
  • 1 bunch of cilantro, chopped
  • 1-2 cloves of garlic, minced
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Blend the lime juice, oil, cilantro, garlic, honey, salt and pepper.
  2. In a large bowl, mix the kale and apples.
  3. Pour the dressing over the salad and toss.

Kohlrabi and Cheese – Two Ways

We’ve heard rumors that we might expect a kohlrabi in the share this week. If you’re a CSA veteran, that probably doesn’t phase you, but to a newby, they can be kind of intimidating. They are sort of alien-like green bulbs. They taste a lot like the stem of broccoli, and we think they are delicious with cheese. (Last week we posted about how to make chips from the kohlrabi leaves,  we highly recommend you give them a try.)

First Variation: Raw Kohlrabi

  1. Peel the kohlrabi (with a vegetable peeler) until the tough outer layer has been removed. Slice into 1/4″ thick slices. Enjoy with thin slices of your favorite cheese on top. We think white cheddar pairs well. What a great snack.

Second Variation: Roasted Kohlrabi

This recipes calls for 4 kohlrabi. You could make a smaller batch, or supplement with chopped potatoes. These are basically kohlrabi fries. If you cut them into smaller pieces, roasted kohlrabi would also be a delicious addition to a salad. Check out a recipe here.

  • 4 kohlrabi, peeled
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1/3 cup grated parmesan cheese
  1. Preheat oven to 450 degrees.
  2. Slice the Kohlrabi into 1/4″ thick pieces and cut in half. Toss in a bowl with the oil, clove, salt and pepper to coat evenly. Spread evenly on a baking tray for crispy kohlrabi, or in a glass baking dish for softer results. 
  3. Bake 15-20 minutes, until browned, stirring occasionally to keep them from getting too crispy/burnt. Sprinkle with parmesan cheese and bake about another 5 minutes.

Spinach Burgers 

Serves about 5 patties

  • 6 ounces spinach, chopped ( about .37 lbs)
  • 3 large eggs
  • 1 onion, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs
  • 2 large garlic cloves, minced
  • 1 tsp olive oil
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • any bun or bread of your choosing (optional)
  1. Saute the onion and garlic with the oil in a pan, until slightly caramelized.
  2. Add chopped spinach to a large bowl. Add salt, pepper flakes, cheese, eggs, and sauteed onion and garlic. Mix well.
  3. Add the bread crumbs. The mixture should start to thicken up. The eggs will help to keep the form when you start cooking as well.
  4. Add a small amount of oil to a frying pan and medium heat. Divide the mixture and form into five patties and place them in the pan.
  5. Cook the burgers for 3 minutes on each side, twice, until the golden and crispy on the outside.  Serve warm.

Grilled Romaine Salad 

If you are planning to make this – DO NOT WASH AND CHOP THE LETTUCE AS SUGGESTED ABOVE. You’re going to want to grill that whole head of lettuce.

  • 1 large head of romaine lettuce, with stem end attached
  • 2 portobello mushrooms, or a handful or bay bellas, button, etc.
  • 1 head of broccoli, chopped into small florets
  • 1 to 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1 avocado, halved and pit removed
  • 1/2 red onion, sliced 1/2″ thick
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Sea Salt
  • fresh herbs, garlic, cheese (optional)
  1. Heat your grill over medium.
  2. Cut the romaine in half, lengthwise. Wash and dry the leaves, being careful not to break them from the stem.
  3. In a bowl, toss the the broccoli with a drizzle of oilive oil and sprinkle of salt and pepper. Toss to coat. Spread on a grill pan with chickpeas.
  4. Grill for about 5-10 minutes, stirring a few times. The broccoli should be lightly charred, tender yet crisp.
  5. While broccoli and chickpeas are cooking, lightly oil, salt and pepper the avocado, onion, and mushrooms.
  6. Grill the onion for about 3-4 minutes per side as well as the mushrooms. Remove from the heat and turn your grill down slightly around 300-325* F or just under medium.
  7. Place avocado on the grill, cut side down and grill for about 3 minutes – you will see grill marks.
  8. Brush the romaine lettuce with a light coating of oil. Grill with cut side down for about 2 minutes, flip, and grill another 1-2 minutes, until slightly wilted and grill marks appear on both sides.
  9. Serve as is, or chop the lettuce first. Add a squeeze of lemon juice over the leaves, fresh herbs, parmesan cheese, or chopped nuts. You could add a little more oil and balsamic vinegar for a dressing as well, or use a dressing of your choice.

 

Get Your Green On

CSA Week 1

Hello! This is Josh and Beth, and we are excited to be sharing lots of recipes and ideas for using your the goodies in your CSA share this season. We plan to include some simple but delicious dishes that make a good snack or appetizer if you’re on the go with fun summer events. We’ll also share recipes to create a great lunch or dinner entree. You might even find some drinks and desserts here, too. Here’s to a season of amazing, local, organic veggies!

The sunshine and warm weather has us inspired to make colorful salads and use lots of green things for light but satisfying nourishment. This week we’ll be enjoying lettuce, bok choy, spinach, salad mix, green garlic, herbs, kale and maybe some kohlrabi in the share. Here are some ideas to help you get your green on.

Kale Chips

On the left: spinach chip. Right: kohlrabi chips with some parmesan cheese.

On the left: spinach chip.
Right: kohlrabi chips with some parmesan cheese.

Okay, we know these are super simple. But for a long time, they just weren’t turning out for us. All the recipes we found looked so easy, but our chips were always turning out too soggy and limp, or too crispy and brown…until we discovered the secret. Low and Slow. Thank you chef Anne Burrell from The Food Network. You can try this with other greens too.

  • kale (or spinach, kohlrabi leaves, or other greens)
  • olive oil
  • salt (and other spices you like)
  • parmesan cheese (optional)
  1. Preheat oven to 250. Remove kale stems. (When washing your kale, we highly recommend spinning it in a salad spinner to thoroughly to dry it.)
  2. We like to lightly drizzle the leaves with olive oil and mix them to make sure the leaves are coated. Spread them in a single layer on a baking sheet. (We like them so much we make two trays at once.) Too much oil makes them limp. Add salt and add any spices your heart may desire.
  3. Bake the kale at 250 degrees for about 20-30 minutes. We like to sprinkle them with a little bit of parmesan cheese sometimes.  (The timing really depends on your oven. When we make two trays, the lowest tray cooks faster. The bottom is usually done at 20 minutes and the top at 25 minutes.)

Honey Vinaigrette Salad Dressing

This is sweet dressing that tastes great on a garden salad.

  • 1/2 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 1/2 tsp minced garlic
  • 1 tsp salt
  1. Pour all ingredients into a mason jar and give it a good shake (with the lid on.)

When we make salads, we start with whatever greens we have (lettuce, kale, spinach, etc.) Then we just start grabbing whatever veggies we have on hand. Some of our favorite salad ingredients are sugar snap peas, cucumber, carrots, chopped apples or other fresh fruit, craisins or dried cherries, walnuts or pecans, hard boiled egg, and some kind of cheese. You could also add chicken or steak to make it more filling.

Bok Choy Salad

photo from webmd.com

photo from webmd.com

This is a fun salad with some sweetness and a little bit of zing. Serves 6

  • 2 bunches of small bok choy or 1 large (about 6 cups, washed and chopped)
  • 1 bunch of green onions, washed and chopped
  • 1/4 cup sliced almonds, toasted (we sometimes skip these if we don’t have them on hand)
  • 1 80z can mandarin oranges, drained
  • 2 Tbsp olive oil
  • 3 Tbsp seasoned rice vinegar
  • 1 Tbsp + 1 tsp sugar
  • 2 Tbsp soy sauce (we like to use Bragg’s Amino Acids)

Tip: for toasting almonds: You can do this on a baking sheet in the oven at 350 for 10-15 minutes. You will need to stir them with a wooden spoon every few minutes. They will smell warm and nutty when they are ready, and the edges will be slightly golden brown.

  1. In large bowl, combine bok choy, green onions, almonds and mandarin oranges.
  2. For the dressing we like to use a mason jar to combine olive oil, vinegar, sugar and soy sauce. Shake (with the lid on) and serve with the salad.

Black Bean Tacos with Goat Cheese and Avocado 

makes 12 small tacos (serves 4)

recipe adapted from here

  • 1 15oz can of black beans, or about 8 oz dry beans if you like to cook them yourself (We soak them overnight and cook them in the pressure cooker)
  • 2 avocados (you have the option to grill them, but we like them raw)
  • juice and zest from 1 lime
  • 2 tsp honey
  • salt and pepper
  • 2 oz from a goat cheese log
  • fresh cilantro
  • tortillas of your choice
  • red onion, chopped (optional)
  1. Prep the ingredients by chopping/cutting onion, cilantro, and the avocado. Rinse the canned beans or let freshly cooked beans cool.
  2. Juice and zest the lime and add the honey in small bowl. Season with a dash of salt and pepper.
  3. We use corn tortillas, which need to be cooked or they tend to fall apart. We like to use our cast iron pan. Pour 1/4 tsp olive oil in the pan and let it heat up. 3 corn tortillas fit in the pan at a time. Let them cook 1-2 minutes, and then flip and cook another 1-2 minutes. After they are cooked, wrap them in a towel to keep them warm until you are ready to assemble tacos.
  4. Assemble the tacos. We like to put goat cheese as the base layer on the torilla because it helps the other ingredients stick. Add black beans, avocado, onion, cilantro and the honey lime dressing.

Kale Guacamole

serves about 4 people

  • 5 leaves of kale
  • 1/4 red onion
  • 1 clove of garlic (you can use your green garlic from the share)
  • 3 ripe avocados
  • 2 Tbsp cilantro
  • 1/2 tsp salt
  • 1 Tbsp fresh lime juice
  • 1/4 tsp cumin (optional)
  • chopped tomato (optional)

Tip: leaving one of the avocado pits in the bowl help keep it from turning brown.

  1. Steam or boil kale for about 7-9 minutes. Drain well and allow to cool.
  2. If you like smooth guacamole: Once kale has cooled, process onions, kale, and garlic in a food processor until smooth. Add the rest of the ingredients and process until desired consistency.OR, if you like chunky style guacamole, just chop and mix in a bowl.
  3. Add lime juice and salt to your taste.

Herbed Cream Cheese with Cucumber

  • 1 cucumber, chilled
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup minced fresh herbs (dill, parsley, chervil, chives, etc.)(or 1 1/2 Tbsp dried herbs)
  • 2 Tbsp dill pickle juice
  • 3/4 tsp onion powder (or mince some onion)
  • 1/2 tsp garlic powder (or try mincing your green garlic this week)
  • black pepper to taste
  • 1 green onion (green part only, minced) (You could use the white part in the bok choy salad)
  1. Add the softened cream cheese, dill weed, dill pickle juice,  onion powder, garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
  2. If you’re feeling fancy: scrape into a pastry bag fitted with whichever tip you prefer. You can also use a ziplock bag, or even a bowl. You just need to cover it. We love to use these lilypad lids.
  3. Slice the chilled cucumber and squeeze or spread the cream cheese on top. You can store any leftover cream cheese mixture in the refrigerator for about a week.

Soup Weather with a little hope for some Indian Summer

Despite absolutely glorious weather for the last 2 weeks, today definitely feels like winter may be right around the corner. This weather makes me want nice thick, homemade soup for lunch/dinner and to store some in the freezer so that when I don’t have as many wonderful fresh vegetables available to me, I can pull out a homemade batch of soup. Both of the following soups can be prepared and then frozen for a later meal. For the pumpkin soup, you could substitute butternut squash, buttercup squash or calabaza for the pumpkin if necessary.
Pumpkin Pear Soup
1 pie pumpkin, about 2.5 pounds, baked and chopped (see below for instructions)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 pears, peeled, cored and diced
2 Tablespoons butter
3 cans (or about 40 ounces) chicken/vegetable broth
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 Tablespoon maple syrup
1 teaspoon salt
1/4 teaspoon pepper
1 cup cream
1/2 teaspoon cardamom
To prepare the pumpkin or which ever squash is being used, preheat oven to 350 degrees. Cut the pumpkin into quarters. Put on baking sheet and roast for about 45 minutes or until tender. Let cool and then peel. Now you can chop it up for the recipe.
Cook carrots, celery, onion and pears in butter in a large pot for 10 minutes. Add the broth, nutmeg, cinnamon, syrup, salt and pepper and pumpkin. Simmer for 30 minutes. Cool slightly. Puree with a stick blender or in a blender (if you use a blender and it is still hot, remember to take out the insert in the top and hold a clean dish towel over the opening to allow steam to escape). Return to pan. (If you are going to freeze the soup, this is the time. When you are ready to serve it, heat the soup up and continue the recipe.) Pour 1/2 cup of cream into soup. Beat the rest in a bowl. Stir the cardamom into the whipped cream. To serve, ladle soup into bowls. Dollop with whipped cream.
DSCN3752

Split Pea Soup with Ham (The New Basics Cookbook)
1 pound dried green split peas
5 cups chicken stock
5 cups water
1 meaty ham bone or 2 smoked ham hocks (I prefer the ham bone to the ham hocks)
2 ribs celery, leaves included, diced
3 Tablespoons chopped fresh parsley
1/2 teaspoon crumbled dried tarragon leaves
4 Tablespoons unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 Tablespoons dry sherry
1/2 teaspoon freshly ground black pepper
Rinse the split peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil. Add the ham bone, celery, 1 Tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally for 45 minutes. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup. Add the sherry, pepper and remaining 2 Tablespoons parsley. Heat through and serve immediately.

Another favorite cold weather dish around here is pot pies. Actually I could probably serve this at any point in the year and it would be a hit but I enjoy it more in fall or winter. This recipe is adapted from Moosewood Restaurant New Classic Cookbook. When I was growing up I know I always preferred pot pies that had crust around the whole pie and not just on the top so, rather than do the biscuit topping the original recipe calls for, I use a pie crust and line 4 small oven safe baking dishes. I then pour in the contents and wrap the pie around over the top. I can safely say that it isn’t a work of art but it is gobbled up around here and that is all that I am looking for. You can use any number of different vegetables in the pot pie depending on what you have. I almost always throw in carrots and sometimes green beans. My kids will eat things in a pot pie that they might not eat plain (i.e. sweet potatoes). Last night when I made it, I didn’t have mushrooms so just beefed up the other amounts of vegetables and it worked out just fine.
Homespun Pot Pie (adapted from Moosewood New Classic Cookbook)
1 Tablespoon vegetable oil
2 cups coarsely chopped onions
2 to 3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
4 to 5 cups sliced or halved mushrooms
1 tablespoon dijon mustard
2 cups peeled and chopped sweet potatoes
2 cups chopped potatoes
2 cups peeled and chopped parsnips
1/2 teaspoon ground black pepper
3 cups water or stock
3 Tablespoons cornstarch dissolved in 1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
1 Tablespoon soy sauce
1/2 teaspoon salt (I omit this salt)
Preheat the oven to 400 degrees. Line four small baking dishes with pie crust. I think you could make as many as six because I always have a fair amount of leftover filling that I use in the following days.
Warm the oil in a soup pot. Add the onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add the salt, thyme, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the sweet potatoes, white potatoes, parsnips, black pepper and the water or stock and bring to a boil. Then reduce the heat, cover and simmer for 15-20 minutes, until the vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt(if using). Pour the vegetables into the prepared baking dishes. Wrap the pie crust over the top. Bake for about 20 minutes or until they start to bubble and the crust is golden.

Sometimes (and some weeks more often than sometimes) I just don’t have my act together and am trying to throw something together at the last minute. This summer I embraced the frittata for dinner when that happened.  I don’t know that there is any one recipe I used so the following recipe is just an example.  A frittata is a good vehicle for extra greens, potatoes, onions, herbs, peppers, zucchini and probably many other vegetables.  I’d cut the following frittata into wedges and serve it with salad or some fresh fruit.  Both of my kids like most things when cooked into a frittata.

Frittata
1 Tablespoon olive oil
4 small new potatoes, quartered
1 small onion, chopped
Handful or two of spinach
3/4 cup cherry tomatoes, halved
2 Tablespoons chives, chopped
5 eggs
1/4 cup milk
Salt
Pepper
Heat olive oil in a 12″ oven-safe skillet over medium heat.  Add potatoes and onions and saute until tender.  Add spinach and cook until just wilted.  Whisk the eggs, milk, chives and salt and pepper to taste.  Lower the heat to medium low and add the egg mixture to the skillet.  Stir quickly to get everything mixed together.  Cook until the bottom is just set and sides are starting to pull away, about 5 minutes.  The top will not be completely cooked yet.  Place the skillet under the broiler and cook for about 3-5 minutes or until the frittata is puffed and set.  Serve immediately with cherry tomatoes sprinkled over the top.

This recipe isn’t very cold weather oriented but maybe we’ll have a few more nice warm days and some fish on the grill will sound good to you.  The original recipe called for packaged slaw.  I always thought I didn’t like coleslaw but then when I made it myself once, I realized how delicious it could be.  I’m sure you can cut it thin enough for slaw but I have a bargain mandolin so use that and it works wonderfully.  We usually put our fish and slaw in tortillas.  My son will eat a mountain of these.

Whitefish with Vegetable Slaw (adapted from The New Grilling Book)
1 pound mahi mahi or tilapia fillets
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
3 Tablespoons olive oil
1 Tablespoon honey
1 fresh jalepeno, seeded and finely chopped
3 cloves garlic, minced
1/8 teaspoon salt
1/3 head of green cabbage, thinly sliced
1/3 cup red cabbage, thinly sliced
2 carrots, shredded
1 cup shredded jicama or kohlrabi
Rinse fish. Pat dry.  Place fish in shallow dish.  For dressing, in a small bowl combine lime juice, cilantro, oil, honey, jalepeno, garlic and salt.  Divide mixture in half.  Stir lime peel into one portion of dressing.  Pour dressing with lime peel over fish to marinade.  Marinade about 30 minutes at room temperature.
For slaw, combine cabbages, carrots, jicama and/or kohlrabi.  Pour remaining dressing over slaw and toss to coat.  Chill until time to serve.
Preheat grill.  Grill fish directly over medium coals until fish flakes easily (about 4-6 minutes per half inch of fish).    Serve fish with slaw.
DSCN3754

Fall Vegetables

Just like I enjoy the season changes, I also enjoy the produce changes. A tomato or peach in the middle of winter from the grocery store bears absolutely no resemblance to what we have been enjoying for the last month. When we received brussels sprouts last week I was quite excited to eat one of our standard fall dishes. When you read the next two recipes, you will realize that they aren’t the healthiest brussels sprouts recipes ever but the brussels sprouts are so delicious and we eat them so infrequently that I just don’t care. Both of my kids will eat brussels sprouts prepared this way versus roasted or steamed. To me the secret is cooking them slightly longer than you think you should cook them so that they are heading past golden brown but not all the way to burned. They are then carmelized perfection.

Brussels Sprouts with Maple Syrup
4 Tablespoons olive oil
2 pounds brussls sprouts, trimmed and halved lengthwise
kosher salt and freshly ground pepper
2 Tablespoons fresh maple syrup
1 Tablespoon unsalted butter at room temperature
1 Tablespoon chopped flat leaf parsley
.5 Tablespoons sliced fresh chives
Heat 2 Tablespoons oil in a large skillet over medium high heat. Working in 2 batches and adding more oil between batches. cook brussels sprouts cut side down in a single layer in a skillet until golden brown, about 5 to 6 minutes. Season brussels sprouts with salt and pepper. Toss and cook until tender about 4 minutes longer. Transfer to a large bowl. Repeat with remaining brussels sprouts. Remove skillet from heat. Add syrup, butter and herbs to pan. When the butter has melted, return brussels sprouts to pan and toss to coat.

Brussels Sprouts (recipe from Salt of the Earth in Fennville)
.5 pounds bacon
2 pounds brussels sprouts
Sea Salt
Balsamic vinegar for drizzling
Lay slices of bacon in a cold skillet and cook over medium. When done set the bacon aside for another use. What you need is the bacon grease. In that hot bacon grease, cook the brussels sprouts cut side down for about 4 to 5 minutes or until just past golden brown. Season the brussels sprouts with seas salt. Toss and cook until tender, about 5 minutes more. Just before serving drizzle with balsamic vinegar. Don’t do this too early as it will gum up in the pan.

This was a find from several years ago when I received spaghetti squash in the weekly CSA distribution. I tried the just cook it and and serve it with spaghetti sauce method and that was not much of a hit in our house. So I had to find something else. My husband and I will gobble this down. If I omit the meat, my daughter will eat it, maybe not gobble but alas we have to start somewhere.
Spaghetti Squash with Sausage Filling (adapted from Bon Appetit)
1 3.75-4 pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage
1 cup chopped onion
1 bell pepper, chopped
2 garlic cloves, minced
1.5 cups marinara sauce
1/2 cup grated parmesan
Cut squash in half. Remove the seeds. Put on half cut side down in a microwaveable baking dish with about 1/4 cup of water in the bottom of dish. Cover and microwave for about 10 minutes or until tenderon high. Repeat with other half. Cool. Meanwhile, saute sausage, bell pepper, onion and garlic in heavy large skillet over medium high heat until sausage browns and veggies are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara.
Using fork, pull out squash strands from shells leaving shells intact. Mix squash into sausage mix. Season with salt and pepper. Spoon into shells. Can be made one day ahead. Cover and refrigerate.
Preheat oven to 400 degrees. Arrange squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes.

I’m not sure where I found this recipe years ago but I love it because it is delicious, it uses almost any veggies that you have and it gets gobbled up around here by everyone. When I have parsnips, corn or green beans, they can easily be thrown in and other vegetables can be omitted. This recipe is quite forgiving. I often freeze some of it to enjoy later for dinner or in a kid’s lunch.

Beef and Barley Soup
1/4 cup butter
2 cups onions, chopped
1 cup peeled turnip, chopped
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped yams
1 cup chopped potatoes
1 cup chopped celery
5 cups beef stock
5 cups chicken broth
1 cup pearl barley
1.5 Tablespoon thyme
1.5 Tablespoon oregano
1.5 pounds steak cut into .5″ pieces
1/4 cup parsley
Melt butter in large pot over medium heat. Add vegetables. Saute 10 minutes. Add both stocks and bring to a boil. Reduce heat and simmer 20-30 minutes. Add barley, thyme and oregano. Simmer until barley is tender stirring occasionally for about 35 minutes. This soup can be made ahead of time and chilled. Just return the soup to a simmer before you continue.
Add beef to soup. Simmer just until beef is cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.

Around my house fajitas are always met with excitement. We always put bell peppers and onions in ours but really there you could put in squash or anything sauteed or roasted with the right seasoning and it will work. This recipe calls for chicken but you can do it with any kind of protein.

Fajitas
Juice of 4 limes
2 Tablespoons olive oil
1 teaspoon dried oregano leaves
Ground pepper
Kosher Salt
1.5 pounds boneless chicken breasts
2 large onions, halved and cut into thin slivers
2 large bell peppers cut into strips
Tortillas
Whatever toppings you like. For us that is guacamole, salsa, monterey jack, refried beans, sour cream,chopped tomatoes and cilantro.
Combine the lime juice, olive oil, oregano and salt and pepper in a glass bowl. Mix well and add the chicken breasts. Cover and let marinade. Prepare the grill. In a small skillet, combine the onions and pepper strips and the marinade. Simmer at low heat for about 30 minutes. Grill the chicken breasts for about 8-10 minutes turning halfway through. Slice the chicken into strips about 1/2″ wide. Wrap tortillas in a damp clean dish towel and heat tortillas in microwave for about 30 seconds until warm and more pliable. Put out platters with chicken, tortillas and vegetables and all of your toppings.

This is a handy little recipe to make and throw in the freezer and save for later, just like pesto. And just like pesto, it can take so many things from sandwiches to dips to pasta from good to sublime. Enjoy!
Slow Roasted Tomatoes
Tomatoes
Olive Oil
Kosher Salt
Pepper
Preheat oven to 325 degrees. Cover baking sheet with foil. This is crucial or you will have a heckuva a mess later. Depending on the size of the tomato you are using, this step will be a little different. If you are using something roughly the size of a Roma, cut it in half and lay it on the cookie sheet cut side up. If the tomatoes are bigger cut them into slices that are about 3/4 – 1″ thick. Lay them on the cookie sheet. Don’t overlap tomatoes but you can get a lot on the pan. Drizzle generously with olive oil. Season with salt and pepper. Put in the oven and let the magic begin. Nothing happens for about 45 minutes and then they will slowly start to collapse. The last time I did this last week, I cooked them for about 3 hours. You want them to start to carmelize but not burn and that is a fine line once they really start to cook. Once they are done and have cooled. I pop them in a freezer safe container and save them for the winter when they will spice up just about anything.

Late Summer Bounty

We are getting so many absolutely delicious vegetables right now. Though it is wonderful, it can definitely be quite overwhelming at times. Salad is one of the ideas that comes to mind and there are so many options to consider. Getting my kids to eat salads can be a bit of a bear at times. Here are two salads that I have been successful with and that my husband and I love as does company when they come. My son does prefer that you warm these up a little. I think part of what he doesn’t like about “salad” is the cold factor. Alas if they will eat it, I will warm it up. I have also learned to generally go a little lighter on the vinaigrettes and they tend to not notice that it is a “salad.” The following salad is different than the classic mayonnaise potato salad but a big hit with everyone.

Lemon Basil Potato Salad (Southern Living magazine)
2.5 pounds small potatoes, cut into eighths
Olive oil
1/4 cup lemon juice
4 garlic cloves, minced
3/4 cup chopped fresh basil
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup olive oil
1/2 medium purple onion, chopped
10 thick bacon slices, cooked and crumbled
10 ounces spinach, cut into strips

Arrange potatoes evenly on cookie sheet. Toss in olive oil. Bake at 475 degrees for 20-25 minutes until tender and golden.
Whisk together lemon juice, garlic, basil, mustard, salt and pepper. Whisk in olive oil in slow stream. Gently toss potato and onion with 1/2 cup vinaigrette. Arrange spinach in bowls, drizzle with vinaigrette. Top with potato mixture. Sprinkle with bacon.
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This next salad takes advantage of something in abundance right now, not through the CSA but at the Farmers Market…corn. My husband got me a book several years ago with main and side dish salads. The book has been indispensable. For the most part, the recipes call for things I normally have on hand and so far they have all been delicious. This salad is also popular with my children.

Fresh Corn Salad (from Raising the Salad Bar)
Kernels from 6 ears of fresh corn
1 tomato, seeded and diced
1 firm but ripe avocado, diced
2 scallions, thinly sliced or 2 tablespoons finely chopped red onion
1/4 chopped fresh cilantro

Lime dressing
2 tablespoons fresh lime juice
1/2 teaspoon freshly minced garlic
3 tablespoons olive oil
salt and pepper

In a large serving bowl, remove corn kernels. Combine with the tomato, avocado and scallions. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Combine the dressing with the salad and gently mix. Garnish with chopped cilantro
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Sometimes I am not out to please the family but simply to enjoy the fresh produce at hand. That would be the case for the recipe. My husband and I end up eating this for dinner probably twice a week when heirloom tomatoes are at their peak. My kids don’t understand why would would dream of eating this but I LOVE it. It is adapted from a recipe I found in Gourmet magazine years ago. When I first made it, I’d never had heirloom tomatoes and didn’t appreciate how wonderful this dish is. Now I love all of the colors and textures combining together. I believe the original recipe called for bleu cheese but I am not a fan so have changed it to what I enjoy and can find at the Holland Farmers market.

Heirloom Tomato Salad with Goat Cheese
8 1/2inch thich slices of good crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup olive oil
1 cup currant, grape, cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes cored, thinly sliced
1 small onion, sliced paper thin
3 celery stalks, sliced thin on diagonal
1.5 cups crumbled goat cheese
Prepare grill to medium high. Rub bread with garlic and brush with 3 tablespoons olive oil. I have been known to do the previous step in a hot frying pan. Maybe not the same but quick and tasty regardless. Combine remaining 1/3 cup olive oil, currant tomatoes and green onions in medium bowl. Toss to coat. Season with salt and pepper. Overlap tomato slices in circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over top. Sprinkle with cheese. Grill bread or use frying pan, two minutes per side. Pile salad on bread and enjoy the yummy messiness!
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As always when I have ingredients that I don’t know what to do with, I end up trying epicurious.com. They did not let me down with this delicious cabbage soup recipe that is a hit with the entire family. The original recipe has a lemon creme fraiche topping but we do not do the topping. We just stick with the soup itself so if you think the soup would benefit from a lemon creme fraiche topping, just look it up on epicurious.com. At this point in August, I am not in the mood for a heavy thick soup but I freeze this and then can thaw it in January when I am most assuredly in the mood for this soup. Because of this, the soup doesn’t usually have the garnish of sauteed cabbage but we enjoy it nonetheless. Pair it with some nice crusty bread and lunch is served.

Potato, Cabbage, Leek Soup (from Bon Appetit)
2 tablespoons butter
1 tablespoon extra virgin olive oil
6 cups diced green cabbage (from about 1/2 of medium head or a whole small head)
3 cups chopped leeks (white and pale green only, 3-4 large)
3 garlic cloves, pressed
3 cups 1/2 inch cubed, peeled potatoes (about 1.25 pounds)
1 2×2 piece Parmesan rind (optional)
1 turkish bay leaf
6 cups (or more) chicken or vegetable broth
2 tablespoons chopped fresh chives, for garnish

Melt 1 tablespoon butter with 1 tablespoon olive oil in a heavy large pot over medium-high heat. Add cabbage, sprinkle lightly with salt and freshly ground black pepper and saute until cabbage is almost tender but not brown, 6-8 minutes. Using slotted spoon transfer 1 cup cabbage to small bowl and reserve for garnish.
Add 1 tablespoon butter to pot with cabbage, add leeks and garlic. Saute over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind if desired and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20-25 minutes. Discard Parmesan rind, if using, and bay leaf. Let soup cool. If pureeing while still warm, remember to have the center piece out of the top of the blender and hold a kitchen towel over that opening so steam can escape but not the delicious soup. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
Ladle into bowls and garnish with reserved cabbage and chives.
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Though this is definitely a heartier meal, it fits right in with the produce we are receiving right now–zucchini, eggplant, tomatoes, peppers and onions. My kids don not appreciate this wonderful recipe but everyone else I have served it to does.

Ratatouille and Sausage Pot Pit with Cornmeal Biscuits (from the New York Times)
Biscuits
1 cup flour
1/2 cup cornmeal
2 teaspoons sugar
1.5 teaspoons baking soda
1/4 teaspoon kosher salt
6 tablespoons butter in 1/2 inch chunks
3/4 cup sour cream or yogurt
milk

Ratatouille
1 large eggplant, cut into 1 inch chunks
3 small zucchini, cut into 1 inch chunks
7 tablespoons olive oil
1 teaspoon kosher salt
3/4 teaspoon pepper
1/4 cup chopped parsley or basil
3/4 pound Italian sausage
1 large onion, cut into 1 inch chunks
1 red/yellow/orange or purple sweet pepper, cut into 1 inch chunks
3 large garlic cloves, finely chopped
1.5 pounds tomatoes
4 sprigs thyme
Biscuits-whisk flour, cornmeal, sugar, baking powder, baking soda and salt. Using fork, cut in butter until resembles coarse crumbs. Fold in sour cream. Knead until comes together in a ball adding drop or two of milk if necessary. Cover with plastic wrap until ready to use.
Ratatouille-Toss eggplant and zucchini with 5 tablespoons of olive oil. Season with 3/4 teaspoons salt and 3/4 teaspoons pepper. Spread veggies on baking sheet. Don’t crowd them. Roast, tossing occasionally until golden, about 20 minutes. Meanwhile, in a deep saute pan, heat 1 tablespoon oil. Crumble sausage and cook over medium until done, about 7 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Add 1 tablespoon oil to pan. Saute onion, pepper, garlic and 1/4 teaspoon garlic until soft, 5-7 minutes. Stir in tomatoes and thyme. Simmer until tomatoes are cooked and stew-like, about 10 minutes. Stir in sausage, roasted vegetable and parsley. Pour mixture into oven safe dish. Divide dough into 6 balls. Squash into disks (1/2 inch thick). Arrange on top of ratatouille. Brush biscuits with milk. Bake in oven 25-30 minutes.

One more idea for those peppers and eggplants. This is quick, easy and delicious.
Grilled Sweet Peppers and Eggplant
2 sweet peppers, cut into wedges
1 eggplant, 1/2 inch slices
3 tablespoons olive oil plus more for tossing with peppers and eggplant
1 tablespoon red wine vinegar
1 tablespoon fresh oregano, chopped
1/2 cup feta/goat cheese, crumbled
salt and pepper
Preheat grill. Toss peppers and eggplant with olive oil. Grill about 8-10 minutes. Arrange on a platter. Combine 3 tablespoons olive oil, red wine vinegar and oregano. Pour over peppers and eggplant slices. Crumble goat cheese over veggies. Season with salt and pepper to taste.

Easy-Peazy, Lime-Squeezy!

This week’s recipes are all about easy…super easy!
This first recipe is simplicity at its finest. The sweetness of the beets is cut by the sharpness of the lime. You will find that this recipe will convert most beet dislikers into beet lovers!

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Fresh Beets in Lime Butter
makes 4 servings

1-1/2 pounds beets, trimmed, peeled and quartered
 3 Tbs unsalted butter, softened
1 tsp freshly grated lime zest, or more to taste
 2 Tbs freshly squeezed lime juice, or to taste
salt and freshly ground pepper, to taste
1/4 cup sliced scallion greens

In a food processor fitted with the shredding disk, grate the beets. In a skillet melt 2 Tbs of the butter over moderately high heat. When the foam subsides, cook the beets and lime zest, stirring frequently, for about 4 to 5 minutes, or until the beets are crisp-tender. Reduce heat to moderately low, stir in the remaining butter, lime juice, scallion greens. Season with salt and pepper to taste and serve immediately.

Kale ranks in my top five favorite veggies, but I would not EVER have considered eating it at room temp/cold, until this recipe. I was introduced to this recipe while at a party hosted by my sister and she served it with a drizzle of dark sesame oil. The beauty of this recipe is that it is SUPERB when served at room temp so you can make it the day before and then just pull it out and serve! You can use any kind of kale, a mixed variety and even beet greens or kohlrabi leaves too. My picture represents three different greens and is a good gauge of one serving size.

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Stir-Fried Kale with Ginger
(adapted from Vegetatian Times Complete Cookbook)
makes 4 servings

1 Tbs coconut oil
 1 Tbs minced ginger root
20 big leaves of kale, (veins removed), chopped small
1 tsp soy sauce
1/4 cup water
1 tsp toasted sesame seeds

In a medium skillet, cook the ginger root in the coconut oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Serve sprinkle with sesame seeds and drizzle with dark sesame oil if you like. Serve warm or cold!

This beet and cucumber combination is not only delicious, but also gorgeous in color! The flavors all complement each other so well that you will not be able to stop at one bowl! This is another dish you can make and serve the next day.

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Cucumber, Beet and Scallion Salad
(by Mary Engelbreit)
makes 6-8 servings

1 bunch of beets (about 1-3/4 lbs), tops trimmed to 1 inch and scrubbed
 2 large cucumbers, peeled, halved, seeded (this is a personal preference, I ran a fork down the sides of the cukes to break the skin up and did not seed, because I believe you miss out on nutrients when you take all of that out) and chopped into small bite size pieces
Kosher salt

Dressing:
 2 Tbs red wine vinegar
 1 Tbs prepared white horseradish
1-1/2 tsp sugar
1/2 cup sour cream
1/4 tsp salt
1/4 tsp pepper
1/2 cup thinly sliced scallions

Preheat the oven to 400 degrees.
Wrap the beets in a foil pouch and bake for 1-1/2 hours, until the beets are easily pierced with a small knife. Unwrap and allow to cool.
 Meanwhile, in a medium bowl, combine the chopped cucumbers and 1 teaspoon salt, toss to combine and place in a colander. Place a piece of saran wrap directly on top of the cukes and then place a large can on top. This will push down on the cukes and force them to release some of their water so the salad doesn’t end up a soupy mess. Put in the fridge for about an hour. Rinse the cukes and pat dry with a paper towel. If you have a salad spinner, spin them and they will be super dry! Place in a medium size bowl.
 When the beets are cool enough to handle, peel by pushing the skins off with your fingers, chop into small pieces the same size as the cukes. Add to the cukes.
 In a small bowl, combine the dressing ingredients and whisk. Pour over the cuke/beet mixture and gently fold in the dressing. It will be a gorgeous magenta pink color! Enjoy!

Funny, who would have thought that red onion and watermelon could be a good combination?
This sweet salsa combined with the salty tortilla chips for dipping provides a tasty sweet-n-salty snack! The cilantro is a key element, so don’t leave it out.

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Watermelon Cilantro Salsa
(makes enough for 4-6 as an appetizer)

1 watermelon, diced into small 1/4″ cubes (remove the seeds as you go, or buy a seedless watermelon)
4 jalapenos, veins and seeds removed, chopped fine
2 small red onions, chopped fine
juice of 3-4 limes
12 sprigs of cilantro, chopped fine
2 tsp of salt
2 tsp of pepper

Place the watermelon in a colander over a bowl and allow some of the juice to drain out while chopping/preparing the rest of the ingredients. Mince the jalapeno and cilantro fine so they will distribute evenly with the rest of the ingredients. Combine the watermelon, (don’t throw away the water that oozed out, drink it!) jalapenos, red onion, cilantro and gently toss. Mix the salt and pepper into the lime juice and pour over top of the watermelon mixture. Taste and adjust the seasonings as needed. Serve with tortilla chips and watch it disappear!!

Last but certainly not least is a refreshing smoothie. I try to stear clear of fruits/veggies that are not locally grown, particularly at this time of the year when everything is so fresh and local, however, basil goes sooooo well with mango that I do splurge and make this smoothie while the basil is plentiful. If you are not familiar with chia seeds, they can be purchased at Harvest Health and in bulk at Costco.

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Basil Mango Lime Smoothie with Chia Seeds
(makes 4 servings)

1 Tbs chia seeds
1/2 cup water
 2 Tbs lime juice
 2 Tbs honey
finely chipped zest of 1/2 lime
1/4 cup basil leaves
1 large mango, chopped into 1″ pieces
2 cups of yogurt

In a small bowl or mason jar, combine the chia seeds, water and lime juice. Stir well and set aside for 1 hour or you can prep the night before and put it in the fridge.

In a blender, combine the soaked chia seeds with the liquid, honey, lime zest, basil, mango and yogurt. Blend until smooth. Serve immediately. If you don’t drink it all in one sitting (which is doubtful!) you can just pop the blender with the leftovers into the fridge, whip it up again the next morning and polish it off!

I hope you find these recipes quick and easy to make, as well as satisfying ! 

Lisa McLean

Week Four – Trying new vegetables

The first couple of years we were members of Groundswell, I felt like there was always a new vegetable to conquer.  When most of us purchase vegetables at the store or farmers market or even pick them out for our backyard garden, we tend to choose our tried and true favorites.  For that reason, joining Groundswell was great for our family.  There were always new things to try and hopefully to like.  Swiss chard was one that was out of our repertoire and I needed to learn what to do with.  I usually go to epicurious.com when I am looking for a new recipe.  I like this site for its reviews and most recipes aren’t ridiculously crazy with ingredients.  Here is the recipe that both conquered Swiss Chard for us and even made me like garbanzo beans (previously I thought they were those cold, not so tasty things you only saw on salad bars. )  The garlic probably helped our family love this.  The garlic in this dish is particularly tasty on fresh bread.

Roasted Garbanzo Beans with Garlic and Swiss Chard – from Bon Appetit  (Sometimes I amend this by throwing in a cup and a half of cooked barley if I want this to be a main dish)

Garbanzo Beans:
3 cups soaked and prepared dried garbanzo beans or 2 15.5-ounce cans garbanzo beans (chickpeas), drained
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Preparation:  Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

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Another vegetable we weren’t all that familiar with is Bok Choy.  I quickly learned that cooking things with Asian flavoring was a big hit with both of my kids.  A quick and easy Bok Choy recipe that we enjoy is

Bok Choy with Ginger and Garlic
1 large bunch of Bok Choy, stems removed and discarded
1 teaspoon grated ginger
1 garlic clove thinly sliced
½ Tablespoon toasted sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce

Cook the bok choy leaves in a large pot of boiling water for 5 minutes.  Drain in a colander.  Make sure you press any excess water out or the sauce gets too runny.
Meanwhile pour the sesame oil in a skillet and turn the heat to medium low.  Add the garlic and ginger and cook for 8 minutes.  Pour in the oyster sauce and cook for another 30 seconds.  Pour the sauce over the bok choy and serve.


One of my current favorite recipes for many of the spring vegetables that we get at Groundswell and you find at the market right now is below.  I like to serve it over brown rice.  You can make it a meal by adding a protein of choice.

Asian Greens and Spring Vegetables – from the Moosewood Restaurant New Classics
6 ounces snow or sugar snap peas or 8 asparagus spears
4 cups sliced bok choy or 6 cups rinsed and stemmed fresh spinach
1 cup carrot matchsticks
½ cup daikon matchsticks

Dressing:
3 tablespoons dark sesame oil
3 tablespoons soy sauce
1.5 teaspoons sugar
2 teaspoons grated ginger

½ cup scallions, sliced on the diagonal
1 tablespoon toasted sesame seeds

Bring 1 quart water to a boil.  Remove the strings from the snow or snap peas if using and blanch for 1-2 minutes.  Or is using asparagus, snap off the tough end, cut in half on the diagonal and simmer about 7 minutes or until tender.  Remove with a slotted spoon and set aside.  Blanch the bok choy in the same water for 2-3 minutes(spinach would be 1 minute), then drain and set aside.
Meanwhile, whisk sesame oil, soy sauce, sugar and ginger.
Toss the bok choy or spinach with half of the dressing on a serving platter.  Toss the rest of the vegetable with the remaining dressing and arrange them on top of the greens.  Sprinkle with scallions and sesame seeds.

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An absolute favorite salmon recipe of ours I got years ago from D&W when they were giving away free samples.  It is absolutely delicious.  It isn’t a last minute dish since there are a lot of steps but if I prep ahead of time, it throws together fairly quickly when you are ready to eat and it is worth the effort.

Seared Salmon with Thai vegetables
Salmon
1 tsp chili pwdr
1 tsp curry pwdr
1 tsp ground coriander
1 tsp cumin
1 tsp mustard pwdr
1 tsp salt
1 tsp sugar
4 6 to 7 oz salmon fillets with skin

Dressing
6 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp oriental sesame oil
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped peeled fresh ginger
1 tsp sugar

Rice
1 Tbsp butter
1 C basmati rice
1 C water
2/3 C canned unsweetened coconut milk
2 Tbsp veg. oil

Thai Vegetables (See recipe below)
For salmon: Mix first 7 ingredients in small bowl.  Place salmon fillets skin side down on baking sheet.  Sprinkle 1.5 tsp spice mixture over fillets.  Cover with plastic and refrigerate 3+ hrs.(You can do this the night before)
For dressing: Whisk vinegar and next 5 ingredients in small bowl.
For rice:  Melt butter in lg saucepan over med.  Add rice and saute until rice turns opaque ~2 min.  Stir in 1 cup water and coconut milk and bring to boil.  Cover and reduce heat to low.  Cook until rice is cooked through and liquid is absorbed ~18 min.  Season with S&P.
Meanwhile heat oil in skillet over med-high.  Add salmon flesh side down to skillet.  Sear until brown and crisp ~3 min.  Turn and sear skin side until just cooked trough ~3 min.
Spoon rice on plates.  Top with seared salmon, thai veggies and drizzle with dressing.  Pass extra dressing.

 Thai Veggies
1 Tbsp sesame oil
2 Tsp minced fresh ginger
1 lg garlic clove minced
1 red pepper cut into thin strips
6 oz shittakes stemmed an thinly sliced
3 lg green onions thinly sliced on diag.
3 C thinly sliced bok choy (green tops only)

Heat oil in skillet over high.  Add ginger and garlic, saute 20 sec.  Add pepper and mushrooms and saute till crisp tender ~3 min.  Add green onions and bok choy and saute til wilted ~2 min.  Season with S&P.
Something that I had never heard of before we joined Groundswell but that I now look forward to every year are garlic scapes.  Garlic scapes are the curling tops of garlic plants.  My son loves to saute them and then scramble some eggs in the pan along with.  My husband and I also love the garlic scapes made into a pesto.  It is delicious on crackers or tossed with pasta.  If you aren’t planning to use it within a week or two, you can freeze it.

Garlic Scape Pesto
10 large garlic scapes
1/3 cup unsalted almonds, pistachios or walnuts (your choice)
1/4 cup finely grated parmigiano
1/3 cup olive oil
salt and pepper
Process the scapes, nuts and parmigiano in a food processor until finely chopped.  Slowly add olive oil and continue to process.  Season with salt and pepper.

Spring Greens!

Hello All,
Welcome to the second week of the 2013 Groundswell CSA season!
I am the second of three individuals blogging for the CSA this season and my bio is simple; married, working mother of a 4-year-old boy, focused on seasonal, locally sourced, organic foods, minimally processed and on the table, “right now, please, mama”!!
While I have a culinary education, and can’t resist creative dishes, limited time dictates simplicity. This is our 11th year participating in a CSA and I have learned a number of tricks along the way. My goal is to share some timesaver tips with you to help turn your weekly mountain of vegetables into healthy tasty meals, in a timely fashion.

I realize not every member of Groundswell is pressed for time due to family obligations and some of you may have time to linger and enjoy your evening kitchen ritual (wistful sigh); hats off to you! I will try to include a few recipes along the way that may be more to your liking, but please do not hesitate to share a recipe from your collection as well, and let us all live vicariously thru your culinary feats! Simply use the “Share Your Recipes” tab on the bar at the top of the blog.

A couple disclaimers:
I fly by the seat of my pants in the kitchen, based on my mood and what is on hand, (as my mother would say, “Improvise!”). So, my recipes are adaptations that continue to evolve and change. Simply put, they are very flexible so please be creative and modify to your taste as well and share your experience by using the “Leave a Reply” area at the bottom page of this blog.
Also, in a perfect world there would be lemons/limes growing in my back yard and a rice paddy field out front. While we strive to buy locally produced foods, we also know that in order to enjoy the locally produced foods that ARE available, sometimes we have to go out of our geographical area to get a complimenting ingredient.
Last but not least, I have been known to eat a pop tart and greatly enjoy it…. great, glad we got that out in the open.

Since it is spring, we will be enjoying many different greens, including cooking greens and herbs. These easily transform into salads and stir-fries. The key to speeding up time in the kitchen leading up to dinner is to pre-prep dressings, sauces and rice. For me, the CSA season always starts with a few weekly rituals. First, I take 15 minutes on Sunday and prepare a dressing for salads and a sauce for stir-fries. They can both be doubled to cover a few meals and will last two weeks so they can extend into the next week, if needed. I also prepare a pot of brown rice (or basmati, occasionally) to cover two meals as well. Stir fry dishes can become labor intensive between the vegetable chopping, prep for rice and making a sauce. If the sauce and rice are done, you are half way there! These are some of our favorites:

Cider Vinaigrette
(adapted from BonAppetit)

This is my “go-to” salad dressing. It would make a piece of cardboard taste fantastic…seriously, it is that good. I use it on a simple bed of mixed greens and add nuts, fresh or dried fruit, blue cheese or feta and sometimes cooked wheat berries. Use whatever you have that sounds like an interesting combination of sweet, salty and tangy. The key is the balance of vinegar, honey, mustard and oil, so try to stay close to the measurements. Minced chives make a great substitute for the shallots, but feel free to omit the shallots if you are not a fan.                                                                      Greens w/Cider Vinaigrette, Pears, Feta, Walnut

2 Tbsp. cider vinegar
1 Tbsp. honey
1 1/2 tsp. Dijon mustard
1/3 cup grape seed oil (vegetable oil will do just fine, too)
1 Tbsp. finely chopped shallot
salt and freshly ground black pepper

Whisk the first three ingredients in a medium size bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add shallots, if using. Store/use for up to two weeks.

Southwestern-Style Dressing
(adapted from FineCooking.com)

This dressing makes great use of the herbs oregano and cilantro. You can put this on anything from a standard mixed green salad to baked potatoes loaded with veggies. In my photo below (click on it to enlarge), I have combined cubed, steamed potatoes, lightly sautéed corn and red pepper (the last of my frozen stash from last summer!) and topped it with this dressing. Add some grated cheddar and the kids will love it! In fact, you will find yourself searching around for ANYTHING to put it on when you have a craving. The key here is the toasted cumin seeds and the fresh lime.

3 Tbsp. fresh lime juiceDressing Southwest, oregano, cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup extra-virgin olive oil
1 clove garlic, minced
2 tsp. minced fresh oregano
2 tsp. minced fresh cilantro
1-1/2 tsp. cumin seeds, lightly toasted and ground
1 tsp. salt
1/2 tsp. freshly ground pepper

Place the cumin seeds on a cookie sheet or jelly roll pan and place in preheated oven at 300 degrees. Toast for 7-10 minutes, checking to make sure they aren’t burning. Cool on aSalad, Potato, Corn, Red Pepper, Cilantro separate plate. When fully cooled, grind and set aside. This can be done days ahead of time. I use toasted/ground cumin in a lot of dishes so I keep a fair amount on hand. It can really pep up a fried egg sandwich, any veggie dish or hamburgers!

Whisk together the lime juice, sour cream and mayonnaise. Add the oil, starting with 1/8 cup and only adding until the consistency is correct for your final use of the dressing. For example, I use more oil when I am going to use the dressing for greens than I do when I am going to mix it with potatoes. Add the garlic, oregano, cilantro, cumin seeds and mix gently. Season to taste with salt and pepper. Store/use for up to two weeks.

Bok Choy Stir-Fry in Marmalade Sauce
(adapted from Vegetariantimes.com)
Serves 4, but can be increased by adding more rice, veggies, tofu or chicken; you won’t need to double the sauce.

As far as stir-fry sauces are concerned, this recipe is tried and true. It is perfect for this time of the year as we are enjoying bok choy, however, I make it all summer long and use it to dress any stir-fried veggies. The marmalade adds a citrusy brightness with just a hint of sweetness that goes well with any greens, broccoli, snow peas, red peppers…. and the list goes on! For added protein, you can add tofu or cubed chicken. See notes at the end about additional cooking time for adding raw chicken to the dish.
The keys to a successful stir-fry are: have ALL ingredients chopped, measured and ready to go; keep your wok or skillet hot and don’t stop stirring!

Stir fry BokChoy, CashewsIMG_2165

Sauce
1/2 cup orange marmalade
4 Tbs. soy sauce
2 tsp. cornstarch
4 Tbs. water

2 Tbs. peanut oil
3 cloves garlic, chopped
1 1-inch piece fresh ginger, peeled and grated
2 hot chiles finely chopped or 1/4 tsp. red pepper flakes (this is mild; add or pull back based on your tolerance to heat)
1 lb or fairly large head of bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews or peanuts (this is optional, the recipe is still great w/o)

Additional options:
2 cups drained and cubed tofu (two 8 oz. packages)
2 cups cooked cubed chicken
2 cups raw cubed chicken
Carrots and red pepper, when in season, go well too!

If you pre-prepped your rice, pull it out of the fridge now to let it begin to come to room temp. Otherwise, make 1-1/2 cups brown or basmati rice, following your package instructions.
Whisk together marmalade, soy sauce, cornstarch and the 4Tbs of water. As noted earlier in my post, this can be made days ahead of time. Set aside.

Heat wok (I prefer an iron skillet) to high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Incidentally, in case you didn’t know, stir-fry means exactly that, stir while it is frying!! Add chiles and if using tofu or cooked chicken, toss it in now. Stir-fry for about 3 minutes, or until tofu cubes are brown or chicken is heated thru. Add bok choy, and stir-fry for 2 minutes or until bok choy starts to soften. Here is where the pre-cooked rice comes in handy. Pour your desired quantity of rice over top of the veggies and then pour the sauce on top, starting with just half of your sauce and adding as needed to fully coat the rice and veggies. You may not need all of the sauce, depending on whether you added additional veggies/tofu/chicken. Save it for another dish later in the week. Stir gently to make sure all veggies/meat are coated with the sauce. Heat thru for 1-2 minutes. Serve sprinkled with toasted cashews or peanuts.

NOTES: If using raw chicken, cube it and add to the pan at the same time as the garlic and ginger. You will need to increase the cooking time to 3-4 minutes, or until the chicken is no longer pink and is lightly browned. Continue with the rest of the recipe.

Potato, Swiss Chard and Cheese Latkes
makes about 10-12
My neighbor, Steph Harding, a good friend and wonderful cook, got me hooked on these and now I am obsessed! I am embarrassed to admit that I made them last week and ate 7 of them in one sitting!! My son declared he was not interested until I topped one with a dollop of sour cream and then he dove in and exclaimed, “Mama, I DO like Latkes!” (sour cream is my friend.)

Latke swiss chard, feta, sausage 2

2 large russet potatoes (any starchy potato will work)
15 medium stems of swiss chard, stems removed and leaves finely chopped (when you are done chopping, the pile of swiss chard should be about 1/2 to 3/4 the size of the grated potatoes, but no worries if you have more or less)
Herbs – any herbs you wish to add, I used chives, finely snipped
2 eggs
1/3 cup Feta cheese, broken up (you could use any kind of cheese to your liking)
salt & pepper
sour cream

Wash the potatoes, leave the skins on, and run them thru your food processor, using the blade specifically made for grating. You can grate by hand, but it takes mere minutes in the food processor. Place the potatoes in a colander, give a good rinse to get the extra starch removed, and then press down on the potatoes to remove access water. I then put them on a towel, wrap them up and squeeze out any remaining water. This is an important step so they crisp up when cooked. Place in a large kitchen bowl.

Wash the swiss chard and remove the stems, setting them aside for use in a stir-fry. Finely chop the leaves and add to the bowl of potatoes. Also add the chopped herbs and feta cheese, stirring until evenly distributed.

Beat the eggs with a fork until foamy. Add a pinch of salt and grind some pepper in, to your taste. You can add some Frank’s Hot Sauce or Sriracha chili sauce if you want to zip it up! Pour over the potato mixture and gently fold the eggs in, until everything is evenly coated with the egg mixture.

Preheat your iron skillet or nonstick griddle for this one. I have read about the dangers of nonstick, however for this dish nonstick makes it super easy to cook them and clean up. Heat till water droplets sizzle and evaporate. Run a chunk of butter around the griddle to fully cover it with a coat of butter. Let that sit for about a minute before adding spoonfuls of the potato mixture, flattening each with a spatula so they cook evenly. I used a lid to one of my pots to partially cover the latkes in order to increase the heat and get them to cook faster. If done in an iron skillet they would cook faster, but the trade off is that they stick more readily. If you chose to use an iron skillet, use oil instead of butter to get a thin film of grease across the skillet.

Flip when they are fully set and looking crunchy on the first side. Allow to cook till crunchy on the second side. Remove from griddle and serve immediately with a dollop of sour cream and snipped herbs. You could also serve them with some of Annie’s Organic Ketchup and the kids will gobble them down!

My final recipe for the week is a bit of a wild card and one of my favorites for a number of reasons. Who doesn’t love pizza? The dough is made 24 hours in advance, which allows for it to be a no-knead dough that is completely fool-proof. The toppings are completely flexible; just use whatever you have, leftovers work best! If you double the dough, you can get 2 large pizzas, (9″ x 11″ each) which works for dinner and then leftovers for lunch the next day. The shortcuts are: 1) pre-sauté the veggies and meat (if you do a stir-fry the night before, just throw extra veggies and meat in the pan and fish them out prior to adding your sauce), 2) keep a jar of homemade pesto or BBQ sauce on hand (you can use any favorite store bought sauce) and 3) grate the block of cheese beforehand. With these items pre-prepped, it is a 15 minute assembly job the night you serve it. If you aren’t into making your own dough, any store bought version works, or throw it all on a lightly toasted English muffin, bagel or tortilla shell and run it under the broiler….pizza is served!

IMG_1238

Kale, Cheddar Cheese and BBQ Sauce Pizza

Crust
(adapted from Pizza on the Grill, by Karmel and Blumer)
makes (1) 9″ x 11″ crust

3 cups bread flour or all-purpose flour (I use unbleached white, see note below for using variations of wheat/white)
1/2 tsp. active dry yeast
3/4 tsp. salt
1-1/4 cups milk (I use raw milk, so full fat, but the original recipe calls for 2%)
2 Tbs. olive oil, plus more for the bowl
Polenta (also know as coarse-ground cornmeal or corn grits) for sprinkling on the baking sheet; this is a KEY ingredient as it gives the pizza a wonderful rustic texture!

Toppings (this is a great sweet/salty combination, but be creative and use whatever veggies/sauce/cheese you like!)
1/4-1/2 cup BBQ sauce (you can use whatever you have; pesto/pasta sauce/olive oil)
1/2 lb. ground sausage, cooked and drained
10 Kale leaves, stems removed and discarded, leaves finely chopped and sautéed in oil (or bacon fat if you have it! Yummmm!)

The dough must be made 24 hours in advance to allow for fermentation, which eliminates the whole kneading process (have you ever found yourself wondering “Did I knead it enough, too long, too hard, is it going to rise?” The fermentation eliminates all the guesswork.
Pour a little oil into a large mixing bowl and using a paper towel wipe it around to lightly coat the bowl. Set aside. Whisk the flour, yeast and salt together in your mixer stand bowl, then pour in the milk and oil. Using the dough hook, turn the mixer on low for a minute to get it started. Stop to scrape down the sides and then let it run on low for another minute, scraping down the sides again to get the flour incorporated. Then run the mixer for about 3-4 more minutes until the flour is fully incorporated and the dough is clinging to the dough hook. Turn off the machine, scrape the dough into the oiled bowl. Don’t worry if it is sticky; you can’t overmix, undermix or mess this up! Flip the ball of dough around a couple times in the bowl to coat it with the oil and then cover with whatever lid you have for the bowl or plastic wrap and then a clean towel on top. Allow the dough to sit undisturbed and at room temperature for 24 hours. I make this the night before serving and leave it on my kitchen counter.

About 3 hours before you want to use it, turn the dough once in the bowl (gather the ball of dough, and turn it around so that the air escapes). This allows for another opportunity for the dough to rise a bit. If your schedule doesn’t allow for this step, then just turn it in the morning before you leave.
When you are ready to make the pizza, preheat the oven to 450 degrees and position the rack in the center of the oven. You can divide the dough to make smaller pizzas or make one large pizza. Using a cookie sheet pan, sprinkle the polenta to lightly cover the pan. With flour-covered hands (keeps it from sticking) gather the dough into a ball and work it into a flat disc and then stretch it into a rectangular shape, about 6 x 9. Then lay it into the pan of polenta and slowly stretch it out to the full 9 x 11 size. It may try to shrink up, which is okay, just leave it be for a minute and let it relax. Then stretch it again. You can go thinner and larger than 9 x 11, but don’t go much smaller as it will be doughy and will not cook evenly.

Once the dough is secured on the polenta/pan, start spreading your sauce, going as thick/thin as you prefer. Then add the meat, sautéed kale and finally the cheese. Bake for 10 minutes and check to see if the bottom of the crust is getting brown and also if the cheese is melted to your liking. Depending on your oven, (they all cook differently) you may need to bake a few minutes longer.
Remove the pizza, immediately transfer to a cutting board and using a pizza cutter slice and dice it down to a bunch of squares. It is important to cut the pizza immediately, or the cheese cools and the toppings come off/apart when cutting. Enjoy!

Notes: You can play around with the flour to make the crust healthier by variations of swapping wheat flour or spelt for the white flour, but my experience is that it doesn’t rise quite as much and is denser/heavier. This is not a bad thing, if the toppings are matched appropriately. I guess I just believe that pizza is a treat and should be, well….not fat-free and the healthiest dish in your arsenal. One thing to remember, if you are serving this to children; a kale pizza on a fully risen, chewy crust with lots of gooey cheese is going to be cheered, as opposed to a heavy wheat crust with minimal cheese. Just sayin….pick your battles.

Thanks much for checking in to the Groundswell blog and considering these recipes for your pick-up this week. I hope some of them become your favorites as well!
See you in a couple weeks!

Cilantro

OK CSAer’s, anyone asking the question “What can I do with all this cilantro”?

Well, click on the links below for a variety of flavorful cilantro recipe ideas.

Pico de Gallo. Not a hot pepper fan?…simply omit them. Like more cilantro?… (I do), add 1/2-3/4 cup cilantro. Tailor this basic recipe to suite your likes! With tomato season right around the corner, this a a great fresh recipe to serve with any mexican entree, over grilled meat or veggies, or alongside tortilla chips!
Salsa Verde. I shared this recipe on last years blog post. It’s one of my favorites while waiting for ripe tomatoes. Try this as a great sauce to go over quesadillas, burritos, fajitas, etc…
Cilantro Vinaigrette. Toss some black beans, avocado slices, corn and crushed tortilla chips in with your next lettuce salad and drizzle on some of this dressing. Seriously yum!

 

Cilantro Pita Pizza. Avocado, mozzarella, cilantro sauce…what’s not to love?! I haven’t actually tried this recipe yet, but I plan to soon!

BBQ Cilantro Chicken Pizza. Use your favorite pizza dough and BBQ sauce recipe. I personally like this grilled pizza dough recipe. Just remember to cook one side of the pizza dough and have the toppings ready to quickly place on after flipping.

Cilantro Pesto. Smear this pesto on chicken, fish, shrimp, pork, tofu or vegetables and grill. Mix some into your cooked pasta, quinoa, couscous, orzo or other preferred grain and toss in some sliced grilled vegetables. Use as your sauce for southwestern style pizza or calzones.

Try this recipe for Lime-Cilantro Pork Tenderloin Tacos. Quick, easy and quite tasty!
Not a meat eater? Try Grilled Vegetable Tacos with Cilantro Sauce.

Or simply saute some onions, peppers, garlic and kale. Serve cilantro pesto and pico de gallo on a tortilla with rice, black beans and your sauteed veg.

Cilantro Hummus. Forget store-bought hummus, homemade is sooo much better!Why not throw in your cilantro. Serve with sliced carrots and cucumbers or pita bread.

Want to preserve some of your cilantro for winter use? Here are some good tips on how to properly freeze your cilantro. If you freeze it in olive oil, simply thaw and make into pesto with other ingredients this winter. It will taste just as fantastic as making it fresh this week!

I’m not sure hot soups are all that appealing in this hot weather we are having, but this carrot cilantro soup is wonderful. Another great soup recipe using your green onions and zucchini is this Zucchini, Potato, and Cilantro Soup.

Smoothie fans, try  this Tropical Smoothie or this recipe for Ginger Cilantro Shakes. I don’t have a Vitamix, so I just peel the cucumber and toss in my regular ‘ol blender.

While we are on drinks, here is a recipe for Cilantro Martinis.

And don’t forget to check out the Groundswell Cooking Cilantro Pinterest Board for more than 100 more ideas.

Enjoy your cilantro!!

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.