CSA members, Recipe

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
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Bok Choy Fried Rice

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Bok Choy Fried Rice
  • Servings: 2-4
  • Difficulty: moderate
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Bok Choy Fried Rice
Ingredients:

  • 1 cup uncooked rice, prepared (I did a mix of white and brown)
  • 2-3 cloves garlic
  • 1 inch fresh ginger, minced
  • 3 eggs, whisked together
  • 1 bunch bok choy, rough chopped
  • 2-3 stocks fresh chives or scallions
  • 1/4 cup stock or water

Directions:

  1. Prepare rice as directed (or start with leftover rice)
  2. Whisk eggs and scramble. Once cooked, remove from pan and set aside
  3. Sauté garlic and ginger in pan with sesame oil until toasted
  4. Add bok choy and water. Cover and steam for 5 min. Then remove lid and finish cooking to desired tenderness. When done, set aside
  5. Take rice (or leftover rice) and sauté in pan with oil. Once it starts to brown, add the egg and choy into the pan and mix together. Once everything is heated up again, toss with sesame scallions and eat!
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