greens

CSA members, Recipe

Ancho-Roasted Squash Tacos


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Ingredients:

  • Red kuri squash, peeled and cubed
  • 1 large tomato (or equivalent), cubed
  • 1 sweet onion
  • Olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 ancho peppers, cubed
  • 1 teaspoon fine sea salt ground cinnamon, a good pinch
  • Mizuna, rinsed
  • Cotija cheese (optional)
  • 8 -12 corn tortillas, warmed

Directions:

  1. To prepare the squash: Cut in half and scoop out seeds. Next, cut into melon-style wedges. Once a more manageable size, use a potato peeler or paring knife, peel away the skin. Once cleaned, chop into cubes and toss with olive oil, salt and pepper. Bake at 400-degrees for 10-15 minutes until al dente.
  2. To prepare the rest of the taco filling: Cube or dice the pepper and onion. Sauté in pan with herbs and oil. Once done, mix with finished squash.
  3. To prepare tacos: Warm up taco shells. Fill with squash and pepper mix. Top with cheese, tomatoes and mizuna!
CSA members, Recipe

French Endive Salad


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  • 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
CSA members, Recipe

Italian Carrot Salad


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  • 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 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!
Recipe

Campanelle pasta with fresh arugula and peas


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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.