Author: steelwheelfarm

CSA members, Recipe

Summer Quinoa Medley

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Summer Quinoa Medley

  • Servings: 2-4
  • Difficulty: moderate
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Zucchini Quinoa Medely

Ingredients:

  • 1 cup quinoa (prepare as directed)
  • Salt and pepper to taste
  • Summer squash, cubed
  • Peas, rough chopped
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons thinly sliced scallions
  • ¼ cup fresh chopped basil
  • 2 ounces fresh mozzarella cheese, cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic

Directions:

  1. Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
  2. Meanwhile, toast almonds
  3. Chop squash, peas, scallions, mozzarella and basil. Set asid
  4. To prepare dressing, whisk together vinegar, olive oil, minced garlic
  5. Mix everything together. Chill before serving, or if you’re too hungry, just eat it
Recipe

Fried sage and garlic cannellini beans

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  • Servings: 2-4
  • Difficulty: easy
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Ingredients:

  • 1 can cannellini (white kidney beans)
  • 1-2 tablespoons olive oil
  • 2 cloves garlic, minced (or more if you dare!)
  • 1 large fresh sage sprig, leaves sliced into thin strips
  • Salt and pepper to taste

Directions:

  1. Sauté garlic and sage in olive oil until golden brown
  2. Drain and rinse beans, then add to the garlic and sage
  3. Coat beans and heat on med-high until just heated (if you cook too long, the beans will start to break down and get mushy)
  4. Serve right away
CSA members, Newsletters, Recipe

Quick ginger turnip salad

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Quick ginger turnip salad

  • Servings: 2-4
  • Difficulty: easy
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Ginger Turnips

Ingredients:

  • 1 bunch hakurei turnips
  • 4 TBSP rice vinegar
  • 1 tsp white sugar
  • 1 inch piece of fresh ginger, grated or zested
  • Salt

Directions:

  1. Slice turnips into thin coins (the thinner the cut, the quicker they will be ready)
  2. Mix rice vinegar, sugar and ginger in shallow bowl. Taste and season to your liking
  3. Add turnips and submerge. If not covered, add a bit more vinegar
  4. Let sit in fridge and soak up the flavors for 20-30 minutes or until marinated
Recipe

Braised Kale, Baby Summer Squash and Beet Pasta

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Braised Kale, Baby Summer Squash and Beet Pasta

  • Servings: 1-2
  • Difficulty: super easy
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Braised Kale and Beet Pasta
Ingredients:

  • 1 bunch of kale (Green or red curly, red russian, tuscan…whichever variety you have in your fridge will do for this recipe!)
  • 1-2 garlic cloves
  • Olive oil, salt and pepper to taste
  • 2-4 baby summer squash, sliced into coins
  • 1 package fresh beet pasta
  • Parmesan cheese

Directions:

  1. Start by preparing your pasta (you’ll want to have this ready to go as soon as your kale is finished!)
  2. To prepare kale: rinse leaves, destuff and rough chop into bite-sized pieces.
  3. Sauté garlic in deep pan with olive oil until it starts to brown.
  4. Add kale, squash, salt and pepper. Sauté for 3-5 minutes or until coated and soft.
  5. Top with parmesan cheese curls and enjoy!
CSA members, Newsletters, Recipe

Ginger Sesame Pok Choy

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Ginger Sesame Pok Choy
  • Servings: 2-4
  • Difficulty: easy
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Ginger Choi

Ingredients:

  • 1 bunch Pak Choi
    + Pick other greens from your box to sauté as well! Kale or radish/turnip greens…
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 inch piece lemongrass, sliced (optional)
  • 1 tsp. raw sugar
  • ¼ tsp. sesame oil
  • 2 Tbsp. soy sauce
  • Sesame seeds for garnish

Directions:

  1. Steam pak choi 2-3 minutes, set aside
  2. Saute garlic, ginger and lemongrass in olive oil
  3. Stir in the sugar, sesame oil and soy sauce and cook 1-2 minutes
  4. Increase the heat to medium-high, drain the pak choi and add to glaze.
  5. Continue to cook until pak choi reaches your desired tenderness (1-2 min)
  6. Sprinkle with sesame seeds and eat!