-1 1/2 lb. gold or red beets, trimmed and cut into 1-inch
pieces or wedges
-4 t. extra virgin olive oil
-2 T. chopped fresh or 2 t. dried herbs, such as
marjoram, oregano and/or rosemary
-1 t. freshly grated lemon zest
-1/2 t. salt
-1/4 t. freshly ground pepper
-1 T. lemon juice, optional
Position rack in lower third of oven; preheat to 450°.
Combine olive oil, herbs, lemon zest, salt and pepper in a
Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet. Roast,
stirring once or twice, until the beets are tender and
browned, 20 to 25 minutes.
Toss the roasted vegetables with lemon juice, if using.
-3 T. olive oil
-1 bu. of kale
-1 bu. of leeks
-1/2 red cabbage head
-Low sodium vegetarian broth (or broth of your choice)
-1 can cannellini beans (white bean)
-2 garlic cloves, or to taste
-Salt, to taste
-Pepper, to taste
Pre-heat medium saucepan with olive oil over medium-
Chop cabbage, kale, leeks and garlic and add to pan,
stirring frequently as not to burn the ingredients.
Add salt and pepper to taste.
In medium pot, add broth, all pan contents (kale, cabbage,
etc.) and cannellini beans, cover, and boil for 10 minutes.
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Steam the parsnips. Mash them by hand mixed with a little milk and butter. Add salt and pepper, to taste. Just like mashed potatoes.
Submitted by a 2015 Winter CSA-Westside share holder.
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Makes 2 dozen mini-bites
-2 1/2 c. cooked quinoa, at room temperature
-4 lg. eggs, beaten
-scant 1/2 t. fine grain sea salt
-1 sm. onion, finely chopped
-1/2 c. crumbled feta
-1 clove garlic, minced
-1 c. very finely chopped kale
-1/2 c. shelled edamame
-3/4 c. breadcrumbs
-Avocado & chives, to serve
Preheat oven to 375°, with a rack in the top third.
Butter mini-muffin tins generously, and line with a strip of
parchment paper in each indent, this makes popping the bites
out of the pan after either baking or freezing simple.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in
the onion, feta, garlic, kale, and edamame. Stir in most of the
breadcrumbs, and let sit for a few minutes so the breadcrumbs
can absorb some of the moisture.
Fill the prepared muffin tins with the quinoa mixture, pressing
the mixture down, and then sprinkling with the remaining
Bake for 25-30 minutes or until baked through and deeply
golden crusted. Remove the quinoa bites from the pans after a
few minutes. Enjoy either hot, or at room temperature spread
with salted avocado and lots of chopped chives.
-1 bu. kale, stems removed & thinly sliced
-1/2 red cabbage, sliced
-1/4 c. sunflower seeds, toasted
-2 t. honey
-1/4 c. extra virgin olive oil
-1/2 lime, juiced
-2 T. red wine vinegar (or more, to taste)
-Salt & fresh black pepper, to taste
-1/3 c. scallions, white & pale green parts, sliced thinly
-1 handful cilantro, roughly chopped
Combine sliced cabbage and kale in a large salad bowl
with chopped scallions. Set aside.
Dressing: In a bowl or jar (with fitted lid), combine vinegar,
olive oil, honey, lime juice, salt and pepper.
Toss cabbage and kale mixture with dressing, let rest for
30 minutes to let the kale and cabbage marinate.
Top with sunflower seeds, scallions and cilantro. Add
additional salt and pepper if needed. Enjoy!
Adapted from Kate Elkin on food52.com, 11/14
-2 Yukon Gold potatoes, peeled and cut into chunks
-3 c. low sodium chicken or vegetable stock
-1 T. of butter
-½ t. of garlic powder
-1 T. of fresh parsley, chopped
Place parsnips, potatoes, and broth in a large pot.
Bring to a boil, and cook for 15-17 minutes or until vegetables are tender.
Let sit for 2-3 minutes.
Puree mixture, including broth, with an immersion blender until smooth. You could also place the entire mixture into a blender and puree until smooth. Do in batches if large amount. Be careful since the mixture will be hot.
Add in butter and parsley, stir until the butter is melted.
Adapted from joyfulhealthyeats.com, 1/15… Read the rest
Serves 4 – 6
-1 bu. Italian parsley, minced
-6 oranges, sectioned into slices
-1 shallot, minced
-2 T. extra virgin olive oil
-1/4 t. sea salt
-Fresh ground pepper, to taste
Section the oranges so there is no white pith remaining. Set aside.
Gently toss the oranges with the parsley and shallots. Drizzle in the olive oil, and sprinkle in the
sea salt and pepper. Set aside to allow the flavors to co-mingle for an hour or so.
Gently toss once more, taste, and adjust salt levels as needed. Enjoy!
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-2 c. black beluga lentils (or green French lentils), picked over
-1 T. extra virgin olive oil
-1 large onion, chopped (use CSA onions)
-1 t. fine-grain sea salt
-1 28-ounce can crushed tomatoes
-2 c. water
-3 c. of leafy greens (chard, kale, beet greens, etc.), rinsed well,
ribs removed and finely chopped
-a pinch of saffron (30-40 threads)
-1 T. boiling water
-two pinches of salt
-1/2 c. 2% Greek yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid
into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in the chopped greens, and wait another minute.
Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Enjoy!
-1 c. good-quality balsamic vinegar
-1 t. dark brown suger
In a nonreactive saucepan, bring the vinegar to a boil over medium-high heat. Stir in the sugar and reduce the heat to low. Simmer uncovered until the vinegar is reduced by half, is syrupy, and coats the back of a spoon when stirred, 15 to 20 minutes. Be careful not to cook for too long or the glaze may burn.
The glaze will continue to thicken as it cools. Once cool, pour it into an airtight container and store in the refrigerator for up to 2 months.
From The Pollan Family Table, The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. Corky, Lori, Dana and Tracy Pollan, 2014… Read the rest
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