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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
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
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!
CSA members, Recipe

Italian Carrot Salad

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Italian Carrot Salad
  • Servings: 2-4
  • Difficulty: easy
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Italian Carrot Salad

Ingredients

  • 1 lb Carrots
  • 1 cup turnip tops (we cut off about ¾ of the tops off our bunch this week)
  • 3 Tbsp T Red Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp sugar
  • 1 cup Garbanzo Beans
  • 2 cloves of Garlic
  • Salt and Pepper to taste
  • ½ cup sliced almonds

Directions

  1. Use a potato peeler or food processor (using the shredding disk) to shred the carrots into long, thin strips.
  2. In food processor, combine turnip tops, garlic and garbanzo beans and pulse until coarsely chopped.
  3. Add to bowl with carrots.
  4. To make the dressing, whisk the red wine vinegar, olive oil, sugar salt and pepper together.
  5. If your oil and vinegar are separating, add a small clump of the garbanzo mixture to the dressing. The added bulk will help to properly emulsify your dressing.
  6. Top with almonds
  7. Eat!

CSA members, Recipe

Carrot Pesto with Beet and Broccoli Pasta

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Carrot Pesto with Beet and Broccoli Pasta

Carrot tops you say? Didn’t know you could eat them? Don’t know why you would want to eat them? Here’s why: The leaves of carrot are in fact edible and are highly nutritive. The dark green plant matter is rich in protein, minerals and vitamins. In fact, they are reported to contain six times the amount of vitamin C that is in the carrot root and are also a great source of vitamin K, potassium and calcium. The trick is, knowing what do do with them. To get started, we suggest something simple like a pesto!

Carrot Pesto Pasta

Ingredients

  • For the pesto:
    • 1 bunch of carrot tops
    • 1-3 cloves garlic
    • 1/2 cup walnuts
    • 1/2 cup loosely packed basil leaves
    • 1/4 cup grated parmesan cheese
    • Salt and pepper (to taste)
    • 2-4 TBSP olive oil (or more if you mixture is too dry)
  • For the pasta:
    • 4-5 small golden beets
    • 1 large head or three small heads of broccoli
    • Fresh linguini pasta (we used a red beet pasta)
    • Shredded parmesan cheese (to top)

Directions

  1. To make the pesto, blend carrot tops, garlic, cheese, walnuts, basil, oil and salt/pepper together in CuisinArt or similar blending contraption. Set aside
  2. Boil the beets in water until tender and skins peel off (about 20-30 minutes depending on size of beets)
  3. Sautée broccoli with oil, salt and pepper until softened (about 5-7 minutes)
  4. Coat pasta in pesto. Top with beets, broccoli and cheese.
  5. Eat!