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Oven-baked celeriac and fingerling fries


  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 TBSP coconut oil
  • 1 TBSP honey
  • 1 large celeriac
  • 5-7 fingerling potatoes
  • (Optional: Chop up your turnips and add them to the mix!)
  • Herb of your choice (we recommend thyme!)

Directions

  1. Preheat the oven to 400
  2. Remove the skin from the celeriac with a small knife or vegetable peeler.
  3. Cut the celeriac and potatoes into coins or “fry” shape.
  4. Combine the oil, honey and thyme in a small saucepan and melt over a low heat.
  5. Toss veggies in oil mixture and salt.
  6. Bake until browned, 25-35 minutes.
CSA members, Newsletters, Recipe

Sweet Grilled Magenta Melons


Ingredients:

  • 1 large cantaloupe, peeled, halved, and seeded, cut into 1⁄2-inch-thick slices
  • 1⁄4 cup olive oil
  • 1/4 cup basil, minced
  • 1/4 fresh lime juice
  • 2 TBSP honey
  • Salt to taste

Directions:

  1. Heat honey, lime juice over low heat until honey is dissolved. Mix in minced basil. Reduce until you get a thick, syrupy consistency
  2. Build a :
    • medium-heat fire in a charcoal grill
    • or, heat a gas grill to medium
    • or heat a cast-iron grill pan over medium.
  3. Toss cantaloupe with oil and grill, turning once, until charred all over, 10–12 minutes
  4. Transfer to a serving platter and drizzle with syrup.
  5. Grab napkins (you’ll need them!) and eat!
CSA members, Newsletters, Recipe

Watermelon salsa


Ingredients

  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)

Directions

  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Newsletters, Recipe

Thai pesto soba salad


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


  • 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.