Friday, July 31, 2015
Bell Peppers, Cantaloupe, Corn, Cucumber, Eggplant, Head Lettuce, Hot Peppers, Onions, Salad Mix, Scallions, Swiss Chard, Tomato, Zucchini, Cilantro,
Cantaloupe, Cucumber, Hot Peppers, Cilantro – First time we get Cantaloupe I always make this favorite...Spicy Cantaloupe Cucumber Salad.
Eggplant – Eggplant and Beef Stir Fry
Swiss Chard – Roasted Garbanzo Beans with Garlic and SwissChard
Tomato – Perfect Tomato Salad
As the tomatoes start to roll in, all we want to do is slice them, sprinkle them with salt and eat. This salad is basically that idea.
Zucchini and Cilantro – Gnocchi with Zucchini Ribbons andParsley Brown Butter
I made substitute penne for Gnocchi and use the Cilantro we got – not parsley.
Wednesday, July 22, 2015
Beets, Corn, Cucumber, Eggplant, Green Peppers, Head Lettuce, Onions, Salad Mix, Scallions, Summer Squash, Tomato, Zucchini, Cilantro
Beets – My husband recently ordered a salad with beets, so I thought I would try this Avocado, Beet and Orange Salad at home.
Green Peppers – our all-time favorite meal when the peppers start rolling in is Thai Beef with Chiles.
Onion and Tomato – Curried Turkey Sandwich on Naan Bread
Scallions – These Simple Sesame Noodles were delicious and a perfect side dish.
Summer Squash and Zucchini – I plan to make a frittata with Squash, Zucchini, Chickpeas, and Mozzarella.
Plums - 30-Minute Skillet Plum Cake
Wednesday, July 8, 2015
Broccoli, Cabbage, Chioggia Beets, Cucumber, Onions, Red Russian Kale, Salad Mix, Scallions, Snow Peas, Summer Squash, Swiss Chard, Zucchini, Basil, Cilantro, Dill
Broccoli and Onions – Sweet Sesame Noodles with Chicken andBroccoli
Cabbage, Basil and Onions – Basil Summer Rolls with PeanutDipping Sauce
These rolls call for tofu. You might also consider leftover chicken, steak, or pork roast to roll up with the basil.
Chioggia Beets – Beets stress me out. I never know what to do with them. Check out this article from the Huffington Post with 30 ideas for beets.
Cucumber – Three ingredients for these Tangy PickledCucumber that make a great side for Asian dishes.
Kale – Greens in tomato sauce on pasta is one of my favorites. Might try a twist with this Creamed RoastedRed Pepper and Kale Penne.
Snow Peas – Snow Peas with Lemon Herb Butter
Summer Squash – Grilled Squash Ribbons with Prosciutto
This recipe includes a dressing with mint. I would substitute an herb we got this week for the mint.
Swiss Chard – Swiss Chard Tzatziki
I have some falafel in the freezer. These would be great together with a little naan or pita.
Zucchini – One Pot Zucchini Mushroom Pasta
I love one pot pasta and I love variations on favorite recipes. This one should be fun to try.
Wednesday, July 1, 2015
Arrowhead Cabbage, Broccoli, Broccoli Rabe, Cucumber, Head Lettuce, Kale, Onions, Salad Mix, Scallions, Snow Peas, Summer Squash, Zucchini, Basil, Cilantro
Arrowhead Cabbage, Scallions, Zucchini, Basil, Cilantro – IsaanInspired Larb
I came across this intriguing salad. It can be served at any temperature – so great for make ahead or for lunch leftovers the next day. It calls for green beans, but to use the CSA veggies I will substitute in Zucchini.
Broccoli, Basil, Salad Mix – not sure what to do with the stalks of the Broccoli? Try this Broccoli Carpaccio with Broccoli Stalk Salad.
Broccoli Rabe – Broccoli Rabe with Golden Raisins
Cucumber, Scallions, Cilantro – These Sriracha Shrimp Rolls looks like a fun sandwich for the holiday weekend.
Kale – Pulling out an old favorite for the Kale this week, Shredded Chicken with Kale and Lentils.
Onions – Don’t miss the note in the newsletter about these Alisa Craig Onions. They suggest storing in the fridge and note that the greens can be used too. A farm favorite is slices of this sweet onion with mayo on a sandwich.
Snow Peas – I’m finding these have become a great snack all on their own.
Summer Squash and Zucchini – This Cornmeal Crusted Tilapia recipe includes a Squash Side Salad that looks refreshing.
Tuesday, June 30, 2015
I have been given some recipes readers are using with their farm share over the last couple of weeks. I thought I would share some of the hits with their families. These are recipes for items we have been getting and should continue to get the next few weeks.
Arrowhead Cabbage and Scallions – I was told this recipe for Spicy Arrowhead Cabbage Slaw is a keeper.
Arugula – A favorite arugula recipe of a reader is Shrimp Flatbread Pizza with Arugula
Bok Choy – Bok Choy Salad with Sesame Almond Crunch
Cabbage, Cilantro, and Kale – Asian Kale Slaw with GingerPeanut Dressing
Kale – This Sausage Potato Kale Soup was a huge hit for one reader’s family.
Scallions and Summer Squash – Summer Squash Soup
This could be made with Zucchini too.
Zucchini and Onion – Cheesy Vegetable Egg Dish
Everyone in the reader’s family ate this dish.
Wednesday, June 24, 2015
Arrowhead Cabbage, Arugula, Beets, Broccoli, Broccoli Rabe, Head Lettuce, Salad Mix, Scallions, Snow Peas, Summer Squash, Tatsoi, Zucchini, Cilantro, Garlic Scapes, Parsley
When we get items from the CSA for the first time in the season I’m always ready to get out recipes that are old favorites. This week my suggestions are things I’ve shared before, but always come to mind when we get a certain veggie in the share.
Arrowhead Cabbage and Garlic Scapes – Chicken, Edamame, andNoodle Stir Fry
Arugula – Pasta and Lentils with Arugula
Beets – Red Velvet Cupcakes
Beets provide the color and some of the sweetness in these cupcakes.
Broccoli, Zucchini, Summer Squash, and Tatsoi – These veggies would make a perfect stir fry.
Broccoli Rabe – Orecchiette with Broccoli Rabe
I will often use this recipe and follow the steps for broccoli rabe and put it in the freezer as a pasta starter. When we need a quick meal I’ll brown the sausage and cook the pasta and then toss it with the pasta starter.
Snow Peas – Pasta Primavera
This pasta primavera is a great CSA recipe to have on hand. You can use it to finish up the CSA veggies or it can be used with lots of different veggie combinations.
Cilantro and Parsley – Herbs can easily be frozen and saved for soups and stews. Here is how I freeze my herbs - Freezing Herbs
Wednesday, June 17, 2015
Arugula, Bok Choy, Broccoli Rabe, Cucumber, Head Lettuce, Kale, , Radishes, Salad Mix, Scallions, Sugar Snap Peas, Summer Squash, Turnip, Zucchini, Basil, Cilantro, Garlic Scapes
Arugula, Summer Squash, and Cilantro – Shrimp, Squash, andBacon Salad
One look at the photo and a quick glance at the ingredient list and I said, “Yes, please!”
Bok Choy, Basil, and Garlic Scapes – Thai Beef and BasilNoodles with Shiitake Gravy
Broccoli Rabi – Pork Loin Medallions with Spicy Greens andProvolone
This recipe calls for Swiss Chard, but I’ve made it with Broccoli Rabe before and got rave reviews.
Generous Salads will be on the dinner table all week made from...
Cucumber, Head Lettuce, Radishes, Salad Mix, and Scallions
This website has a Basic Vinaigrette Dressing with 8 Variations.
Kale – when I picked up the Kale this week it looked just right for Kale Chips. The Smitten Kitchen has an easy to follow method for Kale Chips.
Sugar Snap Peas and Garlic Scapes – Garlic Snap Peas
This is a PF Chang’s copycat recipe.
Turnips – Real Simple has these 4 Quick Turnips Recipes to offer. The sautéed Turnips and Greens sounds delicious. Don’t forget – Turnips greens are edible.
Zucchini – Fascinating idea – Zucchini Butter to spread on toasts etc. Holds up to a month in the fridge.
Monday, June 15, 2015
2 Kohlrabi globes, peeled and shredded
2-3 Turnips or Radishes, shredded
2 T parsley, chopped
3 Scallions, sliced
1 t fresh ginger, grated
½ cup rice wine vinegar
1 T soy sauce
1 lime, juiced
2 T sesame oil
½ cup peanut butter
Whisk together the dressing ingredients. Toss the slaw ingredients together. Add the dressing to the slaw and coat.
NOTES: Can be made early in the day and keeps well in the fridge. I added some spicy sesame oil for a little kick.
A few notes on Kohlrabi also in the cookbook “From Asparagus to Zucchini”...both the globe and the leaves are edible. The two parts should be stored separately – the globe will last in the refrigerator for 1 month in a plastic bag. The greens should be used as soon as possible. Kohlrabi can be eaten raw (peeled) or cooked (no need to peel). Raw Kohlrabi can be sliced or shredded. To cook Kohlrabi try sautéed in butter, steamed and then dressed, or mashed.
Picture from Frieda's.
Sunday, June 14, 2015
Friday at our house means dinner needs to come together quick. This menu did just that. The cooked pasta gets tossed with an olive oil lemon sauce and the arugula – using the heat of the fresh cooked pasta to wilt the arugula. The salmon recipe is a favorite made all the better with fresh parsley from the farm share.
Friday Menu – Roasted Salmon with Butter, Lemony Pasta with Wilted Arugula
Farm Share Food – Arugula, Parsley
Wednesday, June 10, 2015
As I approached Week One of the CSA share I wasn’t sure what would available. My meal plan for the week includes two recipes that are more like formulas and can be used with numerous combinations of vegetables and flavorings.
The first is my go to Stir Fry Recipe. Follow this link and at the bottom is a variety of sauces to give variety and suit personal taste. On the Purple Cook in the past I have featured our family’s favorite the Soy Sesame Stir Fry.
The second is a traditional Moroccan Tagine. I took a class this spring on how to build a Tagine dish. One simple formula, many delicious dinner combinations.
Arugula, Kale, Kohlrabi, Radishes, Salad Mix, Scallions, Summer Squash, Turnip, Zucchini, Basil, Parsley
Arugula – These sandwiches sound yummy and my son thinks the whole family might enjoy them – a rare dinner for our house. The sandwich calls for eggplant, but summer squash or zucchini might make a good substitute.
Kale – A favorite Kale recipe – Kale and Chicken ScaloppineCaesar.
Kohlrabi – a great CSA cookbook “From Asparagus to Zucchini” suggests making a slaw out of grated Kohlrabi.
Radishes, Summer Squash, Turnip, Zucchini and Parsley – these will all be part of the stir fry and tagine mentioned above.
Basil – one thing I miss in when we aren’t getting our CSA is pesto from our fresh basil. I’ll be making some pesto and freezing it away in ice cube trays.
A tagine can be built in a traditional tagine vessel or in a Dutch oven. It should be cooked over a gas flame or in a hot oven (anywhere between 450 and 500 degree F). It usually takes about 30-40 minutes to cook using either method. You know it is done when you remove the cover and lots of steam pours out (be careful!!!).
To build a tagine...
1 whole onion
Slice the onion and put it on the bottom of your cooking vessel.
Protein (Fish, Chicken, Shrimp, Chickpeas, Lentils, etc)
Layer the protein on top of the onions.
Either Preserved Lemon or Moroccan Tomato Jam
(Look for these in the ethnic section of the grocery store or recipes are easy to find online)
If using preserved lemon – there is no need to add any additional salt to the dish.
Add the flavorings to the dish - a dollop of each.
Add about a pound of vegetables – any combination that inspires. Dried fruit also can be added for distinct flavoring and variety.
Add dry parsley, fresh parsley, Ras El Hanout (Moroccan spice blend), and salt (not with preserved lemon).
Pour about 1 cup of water over the mixture and sprinkle olive oil generously on the top.
Pour about 1 cup of water over the mixture and sprinkle olive oil generously on the top.
Cover your cooking vessel and put on the stove or in the oven. Serve with cous cous, rice or pita.
I use this picture to help remember the items that go into a Tagine.
This method was learned at a cooking class at Tara Kitchen.