Author: steelwheelfarm

CSA members, Newsletters, Recipe

Thai pesto soba salad

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Ingredients:

Pesto

  • 1 bunch red basil
  • 4 garlic cloves
  • 1 TSBP sesame oil
  • 2 TSBP olive oil
  • 1/4 cup dry roasted peanuts
  • 1.5 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 TBSP agave syrup
  • 1 tsp soy sauce
  • 1 TBSP lime juice (+ zest if using fresh)

Soba salad

  • 1 package soba noodles (prepare per package)
  • 2 carrots, shredded
  • 1/2 cabbage thinly shredded
  • 1 cucumber, diced
  • 1 fennel bulb, thinly sliced (optional)
  • Tofu (optional)

Directions:

  1. Put pesto ingredients into Cuisinart or blender and whir together until smooth.
  2. Cook noodles per the package. Rinse with cold water and store in fridge until ready to serve.
  3. Prepare salad vegetables. Mix with noodles and toss with dressing
  4. Top with tofu and sesame seeds.
CSA members, Recipe

Ancient grain heirloom tomato salad

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Ancient grain heirloom tomato salad
  • Servings: 2-4
  • Difficulty: medium
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Heirloom grain salad.png

Ingredients:

  • 1 cup ancient grain (try Bob’s Red Mill farro, barley, kamut or quinoa)
  • 1 cup heirloom tomatoes, cut into rough, bite-sized cubes
  • 1 bell pepper, diced
  • 1 cucumber, diced
  • 1 cup drained & rinsed chickpeas
  • 3/4 cup crumbled feta or goat cheese
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon
  • 1/4 cup olive oil
  • 1/2 tsp each sea salt & cracked black pepper
  • 1 shallot, minced
  • 1/4 fresh chopped basil or mint

Directions:

  1. Prepare your grain base according to the package directions. Chill in fridge until ready to serve.
  2. Cope and prepare vegetables. Add into large mixing bowl.
  3. Blend/whisk vinegar, mustard, oil, shallots, salt and pepper together.
  4. Lightly toss dressing, veggies, chilled grain and feta together.
CSA members, Newsletters, Recipe

Dilly potato salad

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Dilly potato salad
  • Servings: 4-6
  • Difficulty: medium
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Dilly potato saladIngredients

  • 1 bag new yukon nugget potatoes, unpeeled, scrubbed
  • 1 cup green beans, chopped into 1-inch pieces
  • 8 dill pickles, chopped
  • 3 celery stalks, chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh dill, minced
  • 1/4 tsp cayenne (optional)
  • Salt and pepper to taste

Directions:

  1. Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
  2. Meanwhile, blanche green beans in a pot of boiling water for 1-2 min until al dante. Remove from heat and cool in icy water bath.
  3. Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, green beans, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill with immersion blender. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.
CSA members, Newsletters, Recipe

Summer summer squash soup

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Summer summer squash soup
  • Servings: 2-4
  • Difficulty: medium
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Squash Soup

Ingredients:

  • 1-2 large summer squash, sliced and quartered, or chopped if preferred
  • 2 scallions, white and green parts chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 garlic clove, minced
  • Ground black pepper, to taste
  • 3 cups vegetable or chicken stock
  • 1 lemon, juiced
  • 1/2 cup sour cream

Directions:

  1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
  2. Season with pepper to taste, then add dill, stock and lemon juice.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
  4. Remove from heat and add the milk or cream.
  5. Purée with immersion blender.
  6. Garnish with scallions and parmesan cheese.
CSA members, Newsletters, Recipe

Cucumber, blueberry and basil salad

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Cucumber, blueberry and basil salad
  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 head red oak leaf lettuce, rinsed and roughly chopped
  • 2 cups Fresh basil leaves, rinsed and patted dry
  • 1 cucumber, thinly sliced
  • 1 cup blueberries, washed
  • ¼ to ½ cup pepitas or sunflower seeds
  • Dressing:
    • 2 TBSP white balsamic vinegar
    • 4 TBSP extra virgin olive oil
    • 1 tsp. honey
    • ½ teaspoon fresh ground black pepper (or to taste)
    • ¼ teaspoon salt
    • (Optional) 1/2 tsp vanilla extract

Directions:

  1. Prepare lettuce, basil, cucumber and blueberries. Add into large salad bowl
  2. Lightly toast seeds
  3. Whisk dressing ingredients together with whisky or immersion blender.
  4. Top salad with dressing and seeds and enjoy!