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!
CSA members, Recipe

Zucchini Fritters

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Zucchini Fritters

Zucchini Fritter

Ingredients

  • 2-3 medium zucchini, shredded (about 4 cups)
  • 1 heirloom tomato, diced
  • 2 teaspoons salt
  • 1/4 cup flour (or coconut flour if you’re looking for a GF option)
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 shredded parmesan cheese

Directions

  1. Shred the zucchini using a box grater, food processor or juicer. If you use the grater or food processor, you will need to squeeze out all the moisture from the zucchini before you add the rest of the ingredients. If you use a juicer (as I did when making these the other night) you can skip the moisture-draining step. Note: when using the food processor, the zucchini will have more of a potato texture than a shredded texture. Both options work great!
  2. Sprinkle with the salt and toss well. Let sit for 10 minutes.
  3. Add flour, egg and pepper. Stir to combine. Once mixed gently fold in tomato and cheese.
  4. Heat a large skillet (or griddle if you’re looking for a less greasy option) on medium-low heat.
  5. Pack a 1/4 cup measuring cup with the fritter mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty.
  6. Cook on each side for 3-5 minutes or until nicely browned.
CSA members, Recipe

Swiss Chard with Raisins and Pine Nuts (and peas!)

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Swiss Chard with Raisins and Pine Nuts (and peas!)

Chard

Ingredients

  • 2 bunches Swiss chard, roughly chopped 2-inch pieces
  • 1 cup fresh peas, cut into 1 in pieces
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1/3 cup raisins (red or golden or a mix of the two if you’re feeling fancy!)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • Coarse salt and ground pepper

Directions

  1. In a large pan, sauté pine nuts, raisins and garlic in oil until lightly browned
  2. Add chard and peas into the pan.
  3. Cover, reduce heat to medium-low, and cook until tender.
  4. Pull lid back slightly, and tilt pan to pour off water.
  5. Stir in vinegar; season with salt and pepper.
Recipe

Campanelle pasta with fresh arugula and peas

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Campanelle pasta with fresh arugula and peas

Campanelle with Peas

Ingredients

  • 1 large red bell pepper, chopped
  • 1 cup fresh peas, roughly chopped
  • ¼ cup basil, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 1 TBSP lemon zest and 1 TBSP lemon juice
  • 1 pound campanelle pasta
  • 3 cups green salad mix (or arugula) roughly chopped
  • Fresh-shaved Parmesan

 

Directions

  • Chop peppers, peas and basil and put in large bowl
  • Mix dressing (oil, garlic, salt, pepper, lemon zest and lemon juice)
  • Boil the pasta. When al dente, drain and rise with cold water to chill
  • Add pasta to veggies. Add arugula and toss with dressing.
  • Serve with freshly grated Parmesan cheese.
CSA members, Recipe

Napa Cabbage Picnic Salad

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Napa Cabbage Picnic Salad

Napa Cabbage Salad
The salad:

  • 6 cups Napa cabbage (chopped)
  • 2 cups Pak Choi (chopped)
  • 1 cup sliced Radishes
  • 12 oz Snow peas

The dressing:

  • 1 cup mayonnaise
  • 2 Tbsp Soy sauce
  • 1/4 tsp Cayenne, powder
  • 2 Tbsp Sugar
  • 3 tbsp Rice vinegar
  • ½ tsp Sesame oil, toasted
  •  ½ cilantro, chopped
  • 2/3 cup Almonds (as a topping

Directions:

  1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
  2. Combine cabbage, pak choi, peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
  3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
  4. When ready to serve, gently combine the dressing and almonds with the