CSA Recipes

Sweet & Savory Kale

2 tables poons olive oil
1 small onio n, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
                                     1/4 cup sliced almonds
                                     salt and pepper to taste

1. Heat olive oil in a large pot over medium heat. Stir in the
onion and garlic; cook and stir until the onion softens and turns
translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and
chicken stock, and bring to a boil over high heat. Stir in the kale, cover,
and cook 5 minutes until wilted.

2. Stir in the dried cranberries, and continue boiling, uncovered, until the
liquid has reduced by about half, and the cranberries have softened, about
15 minutes. Season to taste with salt and pepper. Sprinkle with sliced
almonds before serving.





A few more things you can do with Kale:

~ Wash well
~ then cut out the (sometimes) tough stalk
~ cut into 2” ribbons
~ and then...

1) braise it, then add apple chunks, balsamic vinegar and walnuts
2) braise it, then add feta, pinenuts and use as a topping over pasta
3) steam it, and then add it to your homemade pizza
4) cook a bit of shallot in olive oil, then add the kale and cook for just a few minutes.  Then throw in a handful of dried fruit (raisins, dried cherries or dried cranberries work well), cover and let steam for 2 minutes.  Kids love the addition of the dried fruit.



Braised Kohlrabi Recipe

-   2 pounds untrimmed kohlrabi, about 1 pound trimmed
-   1 small onion
-   2 tablespoons butter
-   salt and pepper

Serving Description: about 2/3 cup
Servings: 4

Container: heavy skillet
Prep Time: 10 minutes
Cook Time: 15 minutes

provided by: Chrissy Daniels with Hope View Elementary PTO




Fabulous Cilantro Pesto
"This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing."

    1 (16 ounce) package farfalle pasta
    1 bunch fresh cilantro
    5 cloves garlic, minced
    1 tablespoon white wine vinegar
                                        1/4 cup grated Parmesan cheese
                                        1/2 teaspoon cayenne pepper
                                        1/2 cup walnuts or pecans
                                        salt to taste
                                        1/2 cup olive oil

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.



Chard Soup

Ingredients :
~ 10 Garlic cloves (unpeeled)
~ Olive Oil
~ Finely grated zest and juice of 1 lemon
~ 1 ½ lbs of chard (including stalks)
~ 1 medium red onion, diced
~ 3 ½ oz chickpeas (fresh cooked or canned (and rinsed))
~ 1lb fingerling potatoes (or white/red potatoes) washed and diced
~ 1 liter Vegetable stock
~ 1 TBS chopped fresh basil (or 1tsp dried)
~ 1 TBS chopped fresh mint (not terrible if it’s missing from the recipe, but it does add a complex taste to the soup!)
~ Salt and pepper to taste

Preheat oven to 300.  Put unpeeled garlic in roasting pan and drizzle with olive oil.  Roast for 10-15 min until soft.  Squeeze the garlic out and discard the skins.  Put Garlic into a food processor along with ¼ cup olive oil, the zest and juice of the lemon and puree.
Separate the chard leaves from the stalks.  Blanch the leaves in boiling water for 2 min (no more!), drain and coarsely chop. Set aside
Slice the chard stalks across ¼ in thick.  Heat a little olive oil in a large saucepan and cook the chard stalks, onion and chickpeas for 5 min over med heat. Add potatoes and stock, bring to a boil. Reduce to a simmer.   Add the herbs and and chard leaves until potatoes are beginning to break down (about 10-12 min).
Stir in roasted garlic paste, add salt and pepper to taste and serve!


Kohlrabi and Mache Salad

8 servings
20 minutes

Kohlrabi (the purple root vegetable) can be sliced raw and dipped in your favorite spread/dip.

Ingredients :
~ 3 medium kohlrabi (2 lbs)
~ 1/2 small red onion
~ 1 Tbsp fresh lemon juice
                                                    ~ 3 Tbsp olive oil
                                                    ~ 2 Tbsp drained capers
                                                    ~ 2 ounces mache (lamb's lettuce; 4 cups)
                                                            or other small tender lettuce or romaine in place of mache, if you'd like.

Equipment: an adjustable-blade slicer (I used my food processor slicer)
Peel kohlrabi. Slice very thin with slicer and put in a bowl.
Slice onion very thin with slicer, then rinse in sieve and pat dry. Stir into kohlrabi.
Stir together lemon juice, 1/4 tsp salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mache, then serve immediately.


Thai Tofu Red Curry (Baby Bok Choy)

Ingredients :
- 1 can coconut milk
- red curry paste, to taste
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3 cups sliced mushrooms (or leave whole if they are small)
- 1 cup green beans, cut in 2 inch lengths
- 1 pkg firm tofu, diced
- 3 baby bok choy, cut in 2 inch lengths
                                                    - juice of 1 lime
                                                    - cilantro for garnish

1. Pour 1/2 the can of coconut milk into a wok and bring to bubbling over med-hi heat. Add curry paste, soy sauce, and sugar and mix well. Add in mushrooms and cook for 2-3 mins, until mushrooms begin to soften.
2. Add in the rest of the coconut milk and bring to bubbling. Add in green beans and tofu and simmer for 5 minutes, or until beans are done to your liking.
3. Gently stir in bok choy and cook for 1 min, or until it begins to wilt slightly. Stir in lime juice and adjust seasonings to taste. Garnish with cilantro and serve over jasmine rice.


Kohlrabi Soup

2 cups of peeled, 1/2 inch cubed kohlrabi
1 medium carrot, sliced 1/2 inch thick
1 celery stalk, sliced 1/2 inch thick
1/4 of a small bell pepper, cubed
1 green onion
1 small tomato, halved
2 tbsp olive oil
4 cups of water
                                                    2 tbsp flour
                                                    2 tsp salt
                                                    1-2 tsp Hungarian paprika

In a soup pot saute the first four ingredients in the olive oil for about 8 minutes on medium, low heat.
Add the flour and stir for 2 minutes, add the paprika, salt and slowly add all of the water.
Add the green onions and the tomatoes and bring it to a simmer
Simmer it partially covered for 20-25 minutes or until the vegetables are softened.


Broccoli and Potato Soup

2 tbsp Olive Oil
3 cups chopped broccoli
1 medium and cubed potato
1 medium onion cut
3 cups veggie stock
1 cup Jack Cheese

Brown onion in olive oil about 5 minutes
Add chooped broccoli, cubed potaoes and veggie stock
Bring to a boil, reduce heat and simmer 20 minutes or until veggies are soft
Cool for a few minutes, blend until smooth, add cheese to blender... ENJOY!!!



Radish Canapes Leeds
Mkaes about 32 hors d'oeuvres - can be prepared in 45 minutes or less

> 12 large radishes ( aboiut 3/4 pound)
> an 8 ounce package cream cheese, softened
> 1 tablespoon finely chopped parsley leaves
> 1 teaspoon finely chopped chives or green onions
> 1 tablespoon fresh lemon juice
> coarse salt to taste
> 8 slices pumpernickle or rye bread, crusts discarded,
  each slice cut into 4 triangles and toasted or you can use crackers

Preparation  - Into a bowl, finely shred 8 radishes and squeeze out excess liquid. In another bowl, stir together cream cheese, herbs and lemon juice. Stir in grated radishes, salt and pepper to taste. Radish mixture may be made one day ahead and chilled, covered. Just before serving, spead radish mix on toasts. Thinly slice remaining radishes and arrange a few slices decoratively on each canape. Sprinkle canapes with salt to taste.




Kohlrabi with Parmesan

2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated parmesan cheese
salt and pepper to taste
                                                     1 T minced parsely

Peel kohlrabi to remove fibrous outer layer. Shred with grater or food processor, Heat a medium skillet with medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4.



Roasted Winter Vegetables

Prep Time:20 minInactive Prep Time: hr minCook Time:35 min
8 servings
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables
will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and
pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.



Cream of Potato and Turnip Soup

1 cup dried cannellini (white kidney) beans
4 cups water
2 cups vegetable stock
1 tablespoon olive oil
2 medium onions, chopped
1 pound potatoes, cubed
1 pound turnips, peeled and cubed
1 1/2 teaspoons sea salt or to taste
fresh ground pepper

Rinse the beans and soak overnight covered in several inches of cold water with a litlle yogurt whey or lemon juice added. Drain and add to a medium saucepan, pour in 4 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover and let simmer for 1 to1 1/2 hours or until the beans are soft. Remove from heat, add the vegetable stock and puree in a countertop blender or with a hand blender until smooth. Return to heat and keep at a low simmer

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the bottom of the pan. Toss in the onions and saute until the onions are softened, about 5 minutes. Add the potatoes and turnips, stir for a couple of minutes, then add the pureed bean broth. Raise the heat slightly and bring to a boil. Reduce the heat to medium-low, cover the pan and cook until the vegetables are tender, about 40 minutes depending on the size of your cubes. Remove from heat and season with salt and plenty of fresh ground black pepper.

Serve hot. Makes enough for 6 to 8 people.



Baked Maui Onion Rings

1 Maui Onion- sliced into rings
Ingredients- whole wheat bread, seasonings, eggs, milk


Toast the whole wheat bread.  Blend in blender add seasonings to desired taste.   Mix eggs and milk together.  Put onion rings in egg and milk.  Then dip the the onion rings into bread crumbs.  Bake at 420 degrees for 20 minutes. 


Ramen Noodle Salad

1/2 head green cabbage, chopped
1/2 carrot, shredded
4 green onions, chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):
1/2 cup salad oil
3 Tablespoons balsamic vinegar
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles

1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting, cool.
2. Combine cabbage, carrots and onions.
Break up noodles and add to vegetables.
Shortly before serving, add nuts or seeds and the mixed dressing; toss well.



Eggplant-Ziti Parmesan

1 medium eggplant, peeled and thinly sliced
1 (16 ounce) package dry ziti pasta
1 (15 ounce) container ricotta cheese
2 eggs, beaten
1 pound mozzarella cheese, shredded
1/2 cup grated Pecorino Romano cheese
                                     1 (26 ounce) jar spaghetti sauce, or your favorite recipe
                                     1 pinch salt and pepper to taste

Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Sounds yummy!




1 1/2 lbs. potatoes
1/4 c. butter
3 tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 bunch broccoli
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cut potatoes in thin slices. Heat butter in saucepan. Sprinkle with flour, cook for 2 minutes. Add the milk and seasonings. Simmer until boiling. Remove from heat. In a large greased casserole dish, layer the potatoes alternating with sauce and broccoli pieces. Finish with a top layer of sauce. Sprinkle with Parmesan. Bake, covered for 15 minutes. Then bake an additional 5 minutes uncovered. Cool and serve.