– 2 mini Kabocha squash *
– 2 Corno di Toro peppers (one red and one yellow)
– 1 sm. red onion
– 2 scallions
– 2 T. of chopped Italian parsley
– 1 T. of extra virgin olive oil
– 1/2 t. salt
– 1/4 t. freshly ground black pepper
Preheat oven to 350 degrees and bake Kabocha approximately 30 min. Test firmness by sticking a fork in it, there should be no resistance. Let cool until safe to handle.
Peel Kabocha and remove seeds then cute unto bit sizes.
Cut peppers in half. Remove stem and seeds and cut into smaller bite sizes.
Dice onions and scallions and keep separate.
Add olive oil to a medium size pan over medium heat. Add onions and cook until until transparent for about 3-5 min, stirring occasionally.
Add peppers and cook for 5 more minutes, stirring occasionally.
Add Kabocha, parsley, scallions, salt and pepper to the pan, mixing all ingredients gently. Adjust salt and pepper to taste and cook for 3 more minutes until heated through.
-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 lb. beets, peeled and cut into matchsticks
-2 med. onions, sliced into half-moons
-2 lg. carrots, peeled and cut into matchsticks
-3/4 lb. green cabbage, cut thinly into shreds
-2 T. olive oil
-5 c. vegetable stock
-Juice of 1/2 a lemon
-Salt to taste
-Coarsely ground black pepper
-Sour cream (optional, omit for vegan soup)
-Finely chopped parsley or chives (optional, for garnish)
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!
-3 med. beets, washed & peeled, chopped into bite size pieces
-Half a sweet onion, chopped
-2 T. organic coconut oil or grapeseed oil
-6 lg. kale leaves, washed, remove from stems, ripped into pieces
-1/2 c. hemp seeds or cooked quinoa
-1 T. balsamic vinegar
-1 T. extra-virgin olive oil
-Sea salt & ground black pepper, to taste
-Goat cheese, sprinkled on top just before serving, optional
Preheat oven to 350°. Place beets and onion on a baking dish. Mix with the oil and season with sea salt and pepper.
Bake for 45 minutes to an hour, until fork tender. Check at 45 minutes to make sure you don’t overcook it.
When the beets are almost done, place the kale onto a baking sheet and drizzle with olive oil and balsamic. Bake for approximately 10-12 minutes at 350°.
Once all your ingredients are cooked, place them into a large bowl and mix together. Sprinkle with cooked quinoa (great to use leftovers) or hemp seeds. Enjoy!
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
-1 large kohlrabi (or 1-2 small), cubed
-3 medium size Yukon gold potatoes (or another boiling variety), cubed
-6 T. unsalted butter
-1 c. of whole milk or more if needed
-1 small onion, chopped
-2 cloves of roasted garlic
-Sea Salt, to taste
-White pepper, to taste
-2 T. finely chopped winter savory
Place water in a stock pot.
Peel Kohlrabi and potatoes and cut into cubes. Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water. Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.
In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden. Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.
In a small pot bring the milk to a boil. Remove from heat.
In a high speed blender, add all ingredients except milk. Cover and puree. Add milk as needed to achieve your desired consistency.
Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.
Submitted by a 2015 Winter CSA-Westside shareholder, from purplerainvineyard.com, 5/12
-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)
In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.
Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.
Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.
Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.
Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!
From Rome, by Constance Snow, 2005
Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
-3 lbs. Yellow Finn potatoes, peeled & cut into
1 1/2-inch cubes
-1 c. whipping cream
-1/2 c. butter (1 stick)
-2 T. wasabi paste (horseradish paste)
-2 T. sesame oil
-1 c. chopped green onions (use the greens from your
the onions in your box)
Bring the potatoes to boil in large pot of water. Reduce
the heat to medium and cook until tender, about
17 minutes. Once done, drain well.
Meanwhile, bring cream, butter, and wasabi paste to
a simmer in small saucepan over medium heat. Stir
until the butter melts. Season with salt and pepper.
Heat the oil in small skillet over medium heat. Add the
green onions and sauté until wilted, about 3 minutes.
Using a potato masher (in same large pot) mash
Stir in hot cream mixture. Season with salt and pepper,
to taste. Stir in green onions. Enjoy!
Michael Lomonaco, Bon Appétit, 9/07