-1 lg. zucchini or 2 small
-1 clove of garlic, peeled and minced
-¼ c. fresh basil
-¼ c. fresh oregano
-1 T. lemon zest
-¼ c. flour
-¼ t. onion powder or to taste
-1 t. salt or to taste
-¼ t. of pepper or to taste
2 T. olive oil or other oil of choice
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Notes: If you want more veggies try adding a ½ cup of finely chopped kale or spinach! Enjoy!
-2 T. butter
-2 T. olive oil
2 leeks, cleaned & chopped
-2 garlic cloves, peeled & thinly sliced
-One large celery root (about 3 lbs.) peeled & cubed
-3 c. chicken stock or water
-1 to 1 1/2 t. freshly-ground white pepper
-scant 1/8 t. chile powder
In a large pot, melt the butter with the olive oil. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
Add the celery root and stock or all water. Bring to a boil, and then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with additional stock or water.
To serve, rewarm the soup in a saucepan and ladle into bowls. Enjoy!
Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.
Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. 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.
6 to 8 servings
-¾ c. plus 1 T. extra-virgin olive oil, more for serving
-¼ c. packed fresh oregano leaves
-3 T. packed fresh thyme leaves
-1 t.coarse kosher salt, more to taste
-3 pita breads, whole wheat or regular
-1 ½ lb. small, thin eggplant like Japanese or Italian
-3 garlic cloves, minced
-⅓ c. plain Greek yogurt
-Juice of 1/2 lemon, more to taste
-½ t. black pepper
-Fresh mint leaves, for garnish (optional)
-Pitted, sliced dates, for garnish (optional)
-Pomegranate seeds, for garnish (optional)
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired. Enjoy!
-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
-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.
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.
-3 T. dried currants
-1 T. balsamic vinegar
-1/2 c. blanched raw hazelnuts
-1 lb. Tuscan (aka Dino, Lacinato or Black kale), washed & very thoroughly dried
-1/4 c. extra virgin olive oil
-2 cloves garlic, minced
1/4 c. balsamic vinegar glaze (store-bought or see recipe in index)
-Sea salt, to taste
-Freshly ground black pepper, to taste
-1/2 c. shredded ricotta salata cheese
Put the currants into a small mixing bowl with the balsamic vinegar and 1 tablespoon of hot water and set aside to soak.
Meanwhile, place the hazelnuts in a small dry skillet over medium heat. Cook until they begin to brown, shaking the pan and stirring so they do not burn, 4 to 5 minutes. Let the nuts cool, chop roughly, and set aside.
To prepare the kale, cut out and discard the center stems, keeping long half-leaves. Stack together 4 to 5 leaves at a time and slice into chiffonade until you have 5 tightly packed cups of long, thin strips.
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the garlic and stir for 30 seconds. Add the kale and stir for an additional 30 seconds until just warm and barely soft. Immediately transfer the kale to a mixing bowl and place it in the refrigerator until just cooled, 4 to 5 minutes.
When cool, transfer the kale to a salad bowl and toss with the balsamic vinegar glaze. Drain the currants, add them along with the hazelnuts, and toss. Season with salt and pepper, sprinkle on the ricotta salata cheese, and serve. Enjoy!
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
-1 T. olive oil
-2 leeks, white & 1′ of pale-green part, diced
-4 garlic cloves, finely chopped
-2 lg. carrots, peeled, cut into 1/4′ cubes
-2 lg. or 3 med. parsnips, peeled, halved lengthwise if large
(remove woody center, if needed), cut into -1/4′ cubes
-1–1 1/2 T. ground ancho chiles (aka dried poblanos)
-1 t. ground cumin
-1/2 t. dried oregano
-2 t. kosher salt, plus more for seasoning
-1 1/4 c. dried cannellini (white kidney) beans, soaked
overnight (about 3 c.) or two 15-oz. cans cannellini beans, rinsed
-Cilantro leaves (optional)
-1 ripe avocado, peeled, chopped
Heat oil in a large pot over medium-low heat. Add leeks, garlic,
and 2 tablespoons water. Cook until leeks are softened, about
Add carrots and parsnips; stir to coat. Cook, stirring often, until
just beginning to soften, about 2 minutes.
Add ground chiles, cumin, oregano, and 2 teaspoons salt. Stir
until fragrant, about 1 minute. Fold in beans.
Add 5 cups water and bring to a boil. Reduce heat and simmer
to allow flavors to meld, about 30 minutes (if using soaked
beans, cook until tender, which may take a few more minutes).
Season with salt to taste. Garnish with cilantro leaves, if desired,
and chopped avocado. Enjoy!