Recipes

CSA Week 3

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I’ve been waiting all day for the email to come to tell me what will be in our share tomorrow.  Once it comes I can finally start planning my menu for the week (which starts on Wednesdays now). Before I reveal what is in our CSA this week lets recap last weeks share.

Follow Up From Week 2:

This Week’s CSA:

  • Bag of Mesclun Greens
  • Peas
  • Baby Pearl Onions
  • Zucchini
  • Garlic Scapes
  • Kale
  • Zucchini
  • Green Tomatoes
  • Red Beets
  • Frozen Squash Puree

I see fried green tomatoes on the menu this week!


Recipe: Pink Potato Salad

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Many of you have been asking for this recipe and so here it is! Enjoy!

Pink Potato Salad (beet-potato salad with mustard-horseradish dressing)

Ingredients:

  • 3 medium new potatoes, large dice
  • 1 bunch small beets, peeled and large dice
  • 1 tablespoon olive oil
  • salt and pepper
  • 3-4 sweet salad turnips, thinly sliced (or you could use radish- not exactly the same flavor but provides the crunch)
  • Dressing:
    • 1/3 cup vegenaise
    • 1 tablespoon prepared horseradish
    • 1 tablespoon whole grain dijon mustard
    • 1 teaspoon lemon juice
    • 2 scallions, thinly sliced
    • salt and pepper

Preheat an oven to 350F.  Toss the potatoes and beets together with the olive oil, salt and pepper and spread on to a sheet pan; bake for 20-25 minutes until fork tender. Remove from the oven and allow to cool slightly.

While the potatoes and beets are cooling prepare the dressing in the bottom of a large bowl.  Whisk together all of the dressing ingredients, toss in the turnips and the slightly cooled potatoes and beets.  Gently stir to combine. Cover and refrigerate for at least an hour.  Then toss again, taste for seasoning and then it’s ready to serve!

Our 4th

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Breakfast of Toast w/hummus and sauteed potatoes and veggie sausage


Snack: Crackers and hummus


Iced coffee with soy milk - shared with Neil


Cashew snacks


Purchased his and hers travel mugs


Pink Potato Salad (beet-potato salad with mustard-horseradish dressing)


Kika


BBQ Party!


Peanutty Napa Shells

CSA Week 2: Garlic Scape Pesto Pasta & a Hail Merry!

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Neil and I decided (very) last minute that we would partake in the Pete’s Greens CSA again this summer since we love their produce. Last week was the first pick up because we were away we ended up giving away most of it except the potatoes and garlic scapes that we had for our camping breakfast. This week we received:

  • Bag of Mesclun Greens
  • Beet Greens
  • Napa Cabbage
  • Sweet Salad Turnips
  • Garlic Scapes
  • Scallions
  • Zucchini
  • Easter Egg Radishes
  • Sage
  • Potatoes

Tonight is the first of many meals using these amazing organic and local ingredients. Enjoy- I know we did!


Garlic Scape Pesto Pasta with Zucchini

Yields 4 servings

Takes about 30 minutes total to make

Ingredients:

  • Garlic Scape Pesto
    • 1 cup raw walnut pieces
    • 1 bunch of garlic scapes (about 1 to 3/4 cup), chopped
    • 4 cups basil leaves
    • 2/3 cup olive oil
    • 1t salt
    • 1T sesame seeds
    • 2T nutritional yeast

Place the walnuts and garlic scapes in the bowl of a food processor and process until small crumble. Add in the basil leaves, turn the processor on low and slowly stream in the olive oil through the feed tube. Add in the salt, sesame seeds and nutritional yeast; process to combine.

  • Sauteed Zucchini
    • 2 medium zucchini, sliced into half moons
    • Cooking Spray
    • 1/2t salt
    • 1/4t black pepper
    • 1/2t garlic powder
    • 1t nutritional yeast

Heat a large saute pan over medium-high heat.  Spray with cooking spray and toss in the zucchini and saute for 3-4 minutes just until they start to lightly brown.  Stir in the salt, pepper, garlic powder and nutritional yeast; cook for 2 more minutes.

  • 4 servings of pasta of your choice

In a large bowl toss the pasta, zucchini and 1/4 to 1/3 of the pesto together.  Serve warm, room temp or cold!

The pesto makes a lot more than you need for this dish so place any extra in a jar top with a layer of olive oil and seal tightly.  Store in the freezer until you need it again.  To defrost move from the freezer to the fridge 8 hours before using.

For dessert we shared one of these wonderful vegan, raw, gluten free tarts from Hail Merry.

It was one of the best desserts I have ever tried and I am looking forward to picking up the other 3 flavors over the next month.  It was so rich and the perfect balance of creamy chocolate, cookie crust and almond butter center- to die for.

Veggie Skewers & Black Bean-Corn-Mustard Green Salad

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Thursday night I had a crazy afternoon between a conference call, running, gardening and packing for our backpacking trip. So I decided to keep dinner quick and easy. I made veggie skewers with mini peppers, sweet onion and mushrooms; just toss with salt, pepper and olive oil and roast at 375F for 20-25 minutes. To go with the veggies I made a black bean and corn salad with mustard greens from my balcony garden.

Black Bean-Corn-Mustard Green Salad

  • 1T olive oil
  • 5 spring garlic, minced
  • 1/2 red onion, minced
  • 1 serrano chili, minced
  • 1-12oz bag of frozen sweet corn
  • 1-15oz can of black beans, rinsed and drained
  • 1 bunch of mustard greens, shredded
  • salt and pepper

In a large skillet heat the oil over medium-high heat; toss in the garlic, red onion and chili and cook for 3-4 minutes. Toss in the corn and saute until lightly browned about 5-8 minutes.  Stir in the black beans and mustard greens and cook until mustard greens are wilted.  Season with salt and pepper to taste.

 

The Ultimate Vegan Sandwich

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Last night I had a big craving for a big yummy vegan sandwich. While I was trying to figure out what my ultimate vegan sandwich would be I decided to get some opinions from my tweeps:

Although you all had some great suggestions this is what our ultimate sandwich looked like:

Layer 1: Cashew-Chickpea Cheeze
Layer 2: Garliky Sauteed Kale
Layer 3: Sauteed mushrooms, onions and zucchini
Layer 4: Sauteed Tempeh
Layer 5: Tomato Slices
Layer 6: Sprouts
Layer 7: Avocado
All squished between two slices of local crusty ciabatta.

One of the best sandwiches ever and guess what there is more for lunch! YUM!

Cashew-Chickpea Cheeze Spread

  • 1/4 cup cashews
  • 1/2 cup chickpeas, drained and rinsed
  • 2 heaping tablespoons nutritional yeast
  • 1 teaspoon sweet white miso
  • 2-3 tablespoons of water

Throw in a food processor and blend!

What is your ultimate sandwich?

Recipe Of The Week: Curried Lentil Orecchiette

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I have finally stepped back into the kitchen and I am doing some real cooking again! Last night I was in the mood for something warm and creamy.  I debated making a pasta with “cream” sauce and then I remembered I had coconut milk and curry leaves so I decided to make a curry pasta dish that ended up being so delicious; I can’t wait for lunch today!

Serves 4

Ingredients:

  • 2T Canola oil
  • 1t Mustard seeds
  • 1t Fenugreek seeds*
  • 1/2 cup Curry leaves*
  • 1/4t Turmeric
  • 1/2t Chili powder
  • 1t Curry powder
  • 1 medium onion, diced
  • 1 green chili, minced
  • 2 cups green cabbage, chopped
  • 3/4 cup Red lentils
  • 1-15oz can Diced tomatoes (no salt added)
  • 1-15oz can Lite coconut milk
  • 1/4t Ume plum vinegar or red wine vinegar
  • 1/4-1t Cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 Servings of Orecchiette or other pasta, cooked according to directions

Directions:

In a large saute pan heat the oil over medium-high heat.  Add in the mustard seeds and fenugreek seeds and toast until they start to pop, about one to two minutes; then toss in the curry leaves and cook for one minute. Stir in the curry powder, turmeric and chili and stir to combine.  Stir in the onions, chili and cabbage and saute until the vegetables start to soften and are lightly browned. Stir in the red lentils and tomatoes and then the coconut milk.  Bring to a boil and then reduce to a simmer for 15 minutes.  While the lentils are cooking cook your pasta according to the directions.

Stir the vinegar and cayenne into the lentil mixture and add salt and pepper to taste.  Cook for 5 more minutes or until the lentils are softened.  Once the lentils are soft stir in the cooked pasta and serve!

*If you do not have curry leaves or fenugreek seeds you can omit them; the dish will not taste the same but it will still be delicious.  Feel free to add an additional 1/2 to 1 teaspoon of curry powder.

 

Reminder: I just wanted to encourage you to read my Yoga Aid Challenge post and donate any products (gently used or new) or services to my auction to raise money for Off The Mat.