garlic

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!
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.
CSA members, Recipe

Stuffed Patty Pan Squash

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Stuffed Patty Pan Squash
Stuffed Patty Pan Squash with Quinoa Filling
Stuffed Patty Pan Squash with Quinoa Filling

Recipe of the week, July 9:
Stuffed Patty Pan Squash (aka UFO squash, aka Summer Squash)

Ingredients:

  • Patty Pan squash
  • Quinoa
  • 2 cups chicken stock
  • 3 Shallots, minced
  • 3 garlic cloves, minced
  • 1/4 raisins (or more if you want!)
  • 1/4 pine nuts
  • fresh oregano, chopped

Directions:

  1. Cut a small amount off the shorter side of the squash to give your squash a good base.
  2. Cut the top off of the other side and scoop out the sides and the middle, leaving about 1/4 of the flesh. Roast in oven or on a BBQ.
  3. Bring 1 cup quinoa and 2 cups chicken stock to a boil and then turn to low heat. Cook with a lid on for 20 minutes or until all the liquid is absorbed.
  4. While the quinoa is cooking, saute the shallots, garlic, raisins and pine nuts in a pan until golden brown and set aside.
  5. Once quinoa is done, mix in the sautéed ingredients. Add fresh oregano and salt and pepper to taste.
  6. Stuff your squash with the quinoa mixture and enjoy!
CSA members, Recipe

Vegetarian Carbonara with Summer Greens

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Recipe of the week, June 25:
Vegetarian Carbonara with Summer Greens (A big thanks to local blog, Shut Up & Cook, for sharing this awesome recipe!)

Carbonara is typically made with pancetta or bacon, but I didn’t have any and thought a vegetarian twist on the Italian classic might work. The radishes give it some nice bulk, and when the beaten egg is slowly added as you vigorously toss the pasta you get a rich sauce you’d swear had heavy cream in it.

Ingredients:

  • 1 lb pasta, whatever is in the cupboard
  • 3 TB Olive Oil
  • 3 cloves garlic, minced
  • 1 leek, white part only, thinly sliced
  • 1 bundle of radishes, about 6, washed and thinly sliced with a mandolin
  • 1 bunch chard, washed and coarsely chopped
  • 1 bag spinach, washed
  • 1/2 cup chives, thinly sliced (this seems like a lot, but is delicious and gives it a nice kick)
  • 3 eggs, beaten
  • 1/2 cup good parmesan cheese grated, plus more to taste

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to directions. Drain and set aside.
  2. Meanwhile, in a large non-stick pan over medium-low heat, cook the garlic in the olive oil until just beginning to turn golden, 2-3 minutes.
  3. Increase heat to medium, add the radishes and the leeks, and cook until turning translucent, about 5 minutes, stirring regularly.
  4. Add the chard and spinach, returning heat to low, and cook until wilted and radishes and leeks fully cooked, another 5 minutes.
  5. To assemble take the warm pasta (you don’t want it too hot or the egg will scramble), and vigorously tossing with tongs slowly add the beaten egg, until it creates a rich coating.
  6. Add the chard/spinach mixture, chives, and the parmesan and continue tossing vigorously until all nicely mixed and coated.
  7. Serve with additional parmesan to taste and truffle salt.