spinach

Recipe

Spring spinach salad

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Spring spinach salad

Ingredients:

  • 1/2 lb spinach
  • Radishes, sliced in strips
  • Chive blossoms, de-stemmed and broken apart

Dressing:

  • 1/8 cup olive oil
  • 1/8 basalmic vinegar
  • 3-4 frozen strawberries
  • 1/8 cup sugar or honey
  • Poppy seeds, sesame seeds 1 TBSP each
  • Almond slices

Directions:

  1. Mix salad ingredients together in bowl
  2. Blend dressing ingredients together with immersion blender
  3. Top salad with dressing and almond slices
Newsletters, Recipe

Sweet potato latkes with sage aioli

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Sweet potato latkes with sage aioli
  • Servings: 2-4
  • Difficulty: medium
  • Print

Ingredients:

  • 2 sweet potatoes (~1 lb)
  • 1 yellow onion
  • 1/4-1/2cup flour
  • 2 eggs, beaten
  • Salt and pepper
  • 1 cup spinach, thinly sliced
  • 1 green tomato, thinly sliced
  • Aioli ingredients:
    • 1/4 cup mayo
    • 1 tsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp dijon mustard
    • 1/4 tsp salt
    • 1/3 cup olive oil
    • 2 cloves of crushed garlic (more or less depending on your taste)
    • 2 to 4 fresh sage leaves (or 1 tsp dried sage, to taste)

Directions:

  1. Using a cuisinart (or box grater), grate the onion. Squeeze out as much liquid as possible from mixture and leave to keep draining while work on the sweet potatoes.
  2. Do the same with the sweet potatoes.
  3. In a large bowl, mix together the sweet potatoes, onions, flour, salt/pepper and eggs until well combined.
  4. Start with 1/4 cup flour. If the mixture isn’t sticking together when you form it into a ball, add more flower.
  5. Form into balls and then flatten into a 3-inch disc.
  6. To cook, either fry in a skillet or bake on a non-stick baking sheet until they are golden brown.
  7. If baking, bake at 350 degrees for 30 minutes, flipping over half way through.
  8. While the latkes are baking, blend the aioli ingredients together in a blender.
  9. Top with thinly sliced spinach leaves, a thinly sliced green tomato and a zesty aioli.

 

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.