Recipe

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French Endive Salad

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French Endive Salad

  • Servings: 2
  • Difficulty: easy
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Endive Salad
Ingredients:

  • 1 head endive frisée, rough chopped
  • 1 grapefruit (or other citrus fruit), peeled skinned and cut into 1-inch chunks
  • 1 cucumber, cut into cubes
  • 2 TBSP fresh chopped parsley
  • 2 TBSP olive oil
  • 2-3 TSBP cider vinegar (or more depending on your salad dressing preferences
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove
  • salt and pepper to taste
  • ¼ cup crushed and toasted pistachios

Directions:

  1. Chop all the vegetables and place in large salad bowl
  2. To make the dressing, blend together (with an emersion blender if possible): oil, vinegar, garlic, honey and mustard. Add salt and pepper to taste.
  3. Toss salad and dressing together. Top with toasted pistachios
Recipe

Roasted Turnips

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Roasted Turnips

Ever wonder what to do with all those turnips that are hanging out in the back of your fridge?
Turnips-Idea
Ingredients:

  • Turnips! Lot’s of ’em
  • Parsley or whatever fresh herb you have handy
  • Garlic

Directions:

  1. Wash and quarter turnips
  2. Toss in herbs, garlic and olive oil
  3. Bake in over at 350 degrees until roasted, toasted and ready to eat!

That’s it!

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
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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