Easy, flavorful, and customizable!
- 1 can beans (I like kidney)
- 1 can other beans (I like wax)
- 1 can other other beans (or quartered artichoke hearts)
- 4 chopped green onions
- 2 pressed garlic cloves
- 2 diced stalks celery (I’ve substituted yellow bell pepper before and it was good)
- 1/4 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup white/golden balsamic (or white wine if you must)
- 1 tablespoon honey or sugar
- 1/4 teaspoon pepper of some kind (cayenne is a general favorite, but I usually go for smoked paprika)
Just stir it all together, put it in an air-tight container and refrigerate at least over night, turning the container over at least once. You can also keep it in a covered bowl and stir it occasionally.
If you’re in a hurry, use 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in place of the garlic & onions. That you can serve right away with so much digestive, uh, discomfort.
If you’ve never had green garlic before, I highly recommend it. I was slicing it up tonight and had M smell it. I said, “It’s like garlic, only cool and refreshing instead of sharp!” and he completely agreed.
- 1 bunch chard
- 1 large stalk green garlic
- 1/4 cup quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon seasonings of your choice
- juice of 1/2 lemon (optional)
What To Do:
- Heat olive oil in a large skillet over medium heat
- Add chopped green garlic and chopped chard stems, saute for five minutes
- Add water, then quinoa and seasonings, stir well
- Rip up chard leaves and sprinkle over the top
- Cover and cook on med/low for 20-25 minutes, or until quinoa and chard leaves are acceptably tender
- Squeeze lemon juice over everything and serve
This was very flavorful!
I don’t know why I kept putting off posting this recipe. It’s one of the ones I wasn’t sure I would like, but quickly turned into a favorite.
Bean and Beet Salad with Feta
from Food and Wine magazine
- 1 pound golden or red beets, scrubbed (golden beets won’t turn your salad fuchsia)
- 1 pound green beans
- 1/4 cup extra-virgin olive oil
- 1/8 cup black currant vinegar or red wine vinegar
- 1 tablespoon minced chives
- salt (I omit the salt when using feta cheese)
- ½ cup feta cheese, crumbled
1) Preheat oven to 375 degrees. Arrange the beets in a baking dish and fill with 1/4 inch of water. Cover with foil and bake for 45 minutes or until tender. Let cool, then peel beets and cut them into 1/2-inch-thick wedges.
2) In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.
3) In a small bowl, whisk the olive oil with the vinegar until blended. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter. In the same large bowl, toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans. Season with salt, sprinkle the feta on top and serve.
For the lactose intolerant or vegan, you can omit the feta or find a faux feta. M did, and he said it wasn’t bad…
It’s great to finally be able to make fresh salsa from my garden and CSA box!
- About 10 medium tomatoes
- 2 bell peppers, any color
- 2 small red torpedo onions
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar (you can also use fresh lime juice)
- A small handful of chopped fresh cilantro
Chop everything up, mix it in a bowl, let it chill overnight. Eating it fresh might cause a little, uh, digestive discomfort. 😉 Letting the juices and flavors meld calms the power of the fresh onion and garlic.
Suggested serving: take a big tortilla, add shredded cheese, shredded summer squash, and heat it up on a skillet or in the microwave. When the cheese is melted, add a healthy serving of salsa and enjoy!
This recipe was in my CSA email this week and is originally from “Lidia’s Italian American Table”. I tweaked it a little bit to cook the kale longer, as I prefer it very tender.
- One large potato (mine was about 12 oz), peeled & cubed
- One bunch of kale, washed, stripped from stems & shredded
- 1/4 cup olive oil
- 4 cloves garlic, peeled & sliced
- Salt, pepper, Italian seasoning to taste
What I did:
- Put the prepared potatoes & kale in a large saucepan with about 5 inches of water in it, cover and boil on medium for about 25 minutes.
- Drain well.
- In a large skillet, warm olive oil and saute garlic until lightly browned.
- Toss potatoes & kale into the skillet, season to taste, cook on low while stirring and mashing the potatoes. Takes about five minutes.
Superb! This is now my favorite way to prepare kale! The potato really “calmed” the kale, and the two textures blended together very well. I recommend any other dark leafy green to be used in this recipe in place of kale.
Broccoli Raab AKA Rapini, is actually a relative of the turnip (yes, I looked it up). People categorize it as “an acquired taste”, but I think this dish bypasses that. It’s actually the very first dish I cooked from my very first CSA box! It was a real treat to make it again.
Broccoli Raab & Pasta
- 1 bunch broccoli raab
- olive oil
- 1 onion, thinly sliced
- 6 cloves diced/pressed garlic
- 1 teaspoon jalapeno sauce
- 1/2 teaspoon wed win vinegar
- 8oz rice pasta
What I did:
- bring a big pot of water to boil for the pasta, meanwhile…
- saute onion with some olive oil in a big pan over medium heat until onion is translucent.
- add garlic, salt, jalapeno sauce, toss briefly.
- wash, rip up, and add raab with about a tablespoon of water.
- turn the heat down to low and cover, but stir occasionally.
- Mine cooked for about 12 minutes like that, just long enough for me to deal with the pasta.
- boil your pasta according to the package directions, drain, place in a large bowl.
- top with raab mixture, more olive oil, and red wine vinegar.
- Since raab is related to turnips, I guess you could substitute it with turnip greens!
- Top with romano or parmesan cheese… yum!
- I ate mine with a chopped up chicken sausage.
- The original recipe calls for red pepper flakes instead of jalapeno sauce.
I inhaled this.
I finished off the small delicata squash, half the onion left from the meatloaf, and a sweet potato squash from a month or so ago (hooray for winter squash and their typically long shelf life!) in a Winter Root & Veggie Bake. I paired it with long grain brown rice and sun-dried tomato & basil chicken sausage. Very warm & tasty! I had the same thing for lunch and totally wasn’t tired of it.
Delicata squash is great because the skin is actually rather, well, delicate. You don’t have to peel it. The sweet potato squash, on the other hand, gave me quite a work out. I microwaved it for two minutes first, which made it a bit hot. The flesh had softened enough for me to get my wonderfully big & sharp knife through it, so I cut it into about four pieces. This made peeling it a tad bit easier, but I won’t claim that I didn’t slip and accidentally throw the peeler into the compost bucket. I am just talented like that.
I also want to note that when you’re baking your veggies, that oven is HOT. Just opening it to stir your veggies every 10 minutes exposes your face to very hot air. Please be careful!