Enjoyed the new potatoes along with some of the greens from the farm box.
We steamed them and then toss them in olive oil with some crushed red chili peppers and parsley.
Recipe by a Westside CSA Shareholder… Read the rest
-½ c. green lentils
-3 T. olive oil, divided
-½ bu. greens, such as spinach, kale, Swiss chard, dandelions…, bottom stems trimmed
-Kosher salt, freshly ground pepper
-1 15-oz. can chickpeas, rinsed
-4 cherry tomatoes, halved or quartered if large (or sub something seasonal)
-1 T. Parmesan or sharp cheddar, cut into small dice
-1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 min.
Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 tablespoons olive oil in a medium bowl; season with salt and pepper.
Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over. Enjoy!
-1-2 inch piece of fresh ginger, coarsely chopped
-2 T. white miso
-3 T. tahini
-1/2 c. water
-3 T. fresh lemon juice
-5 oz. baby Asian salad mixed greens with mizuna (or use your mizuna with lettuce and/or other greens)
-1 sm. radish, sliced into 1/8-inch-thick rounds
-1 carrot, cut into 2-inch-long slender sticks
-2 green onions (white part only), chopped
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream.
Strain the dressing through a fine sieve to remove ginger fibers.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve. Enjoy!
-1 can (28 oz.) whole peeled tomatoes with their juices
-1/4 c. extra-virgin olive oil
-1/2 small onion, finely chopped
-Pinch of red pepper flakes
-Coarse salt & freshly ground pepper
-1 c. spelt
-1 lb. collard greens
-1 1/2 c. cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
-2 T. finely grated Parmigiano-Reggiano
-2 t. chopped fresh sage leaves
Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
From Martha Stewart Living, 5/14
-Tops from 1 or 2 bunches of beets
-3 T. extra virgin olive oil, plus extra for drizzling
-1 small yellow onion, finely chopped,
-1 clove garlic, finely chopped
-Salt & freshly ground black pepper, to taste
Remove the tough parts of the stems, and then cut the leaves and tender stems into 2-inch pieces.
In a large skillet, heat the 3 tablespoons olive oil over medium heat. Add the onion and garlic and cook, stirring, for just a minute or two. Add the stems and a splash of water, cover, reduce the heat to low, and cook slowly for about 10 minutes.
Uncover, add the leaves, and continue to cook until the stems and leaves are tender, 15 to 20 minutes longer. If the pan becomes dry while the greens are cooking, add a few more splashes of water.
Season the greens with salt and pepper. Transfer to a serving dish and drizzle a little olive oil over the top. Serve warm. Enjoy!
From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006.… Read the rest
Makes about 2 cups
-3 T. olive oil
-3 cloves garlic, minced
-1/2 lb. seasonal greens
-1/2 cup grated Parmesan cheese
-1/4 cup lightly toasted nuts (pine nuts, almonds or walnuts)
-1/2 t. salt, or to taste
-1/2 t. freshly ground black pepper, or to taste
Reconstitute the mushrooms in a small bowl or cup with just enough boiling water to cover. Set aside to cool in the water.
In a pan large enough to hold the greens, heat the oil and sauté the garlic briefly, then add the greens. If you are using a mix of greens, add the tougher ones (like kale and collards) before the tender ones, like spinach. Cook until wilted. The time on this can range widely: for only kale, it may take many minutes, while spinach alone will take only a few seconds. If the greens start to stick, add a splash of water.
Scrape the cooked greens into the blender and combine with the mushrooms and their juices, Parmesan, toasted nuts, salt and pepper, and finally, a squirt of lemon juice. If your blender has variable speeds, start slowly and increase gradually. Puree until silky smooth.
Serve over cooked pasta, with meat or fish, on crackers or toasted baguette as an hors d’doeuvre, or as a spread on a sandwich.
Cover with plastic wrap and make sure the plastic wrap touches the entire surface of the pesto (this will keep it from turning brown). Will keep in the refrigerator for one week.
Read the rest
-5 bu. dino kale, stems removed, washed and chopped
-1 lg. yellow onion, ¼ inch dice
-3 oz. unsalted butter
-1 c. medium sherry
-¼ c. apple cider vinegar
-salt and pepper
Warm a 10 quart pot. Melt the butter. Add diced onions and a pinch of salt and pepper. Cook slowly until onions become translucent. Add sherry to onions cook for a few moments. Add half of the chopped greens. Cover pot. Steam the greens of a few moments. Stir the greens into the onions. Add the rest of the greens and cover. Steam the greens for a moment then stir them. Cover pot and cook over low heat until the greens are tender stirring for time to time. It should take about 30 minutes. Add the vinegar. Add salt and pepper to taste.
You can mix and match the types of greens you use in this recipe.