Kale Chips

CSA Produce: Kale
Quick, Healthy, Vegetarian
Serves 2-4


Ingredients:
1 bunch kale
olive oil
sea salt

Directions:
1. Preheat the oven to 325 degrees.
2. Use a salad spinner to wash and dry kale.
3. Use kitchen shears (or a knife) to remove stems and cut into large chip sized pieces.
4. Spread kale out on a Silpat (or parchment) lined baking sheet.
5. Drizzle olive oil over kale and sprinkle with sea salt.
6. Bake until crispy but not burnt.

* I like to use popcorn toppers on mine; you can find them in all sort of flavors including barbeque and sour cream and onion. Get creative with your chip flavors.

Broccoli Pesto

CSA Produce: Broccoli, Basil, Parsley
Healthy, Vegetarian, Quick

Ingredients:
2 cups steamed and chopped broccoli
1/4 cup chopped flat-leaf parsley
1/4 teaspoon minced garlic
1/2 cup grated parmesan
1/2 cup olive oil
Salt
Freshly ground black pepper

Directions:

1. In the bowl of a food processor combine the broccoli, parsley, garlic and parmesan, and begin processing.

2. While the processor is running, add the olive oil in a thin stream and blend until smooth. Add salt and pepper to taste.

Cobb Salad

CSA Produce: Bibb Lettuce, Onion, Chicken, Tomatoes, Eggs
Quick, Healthy
Serves 4

Ingredients:
one head of baby bibb lettuce
2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped
6 hard boiled eggs, chopped
1/2 lb bacon, chopped and cooked crisp
2 large avocados, chopped
1/2 red onion, diced
2 large tomatoes, diced
1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese)
salt and pepper

Directions:
1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor. 2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.
*get creative; you can add or omit any vegetables you want. Peas would make a great addition as well as chard or radish greens

Barbecue Radish Pizza with Lemon Zest and Pepper

CSA Produce: Radishes, Herbs
Quick, Healthy, Vegetarian
Serves 4

Ingredients

• 1 batch whole wheat pizza dough (store bought is fine)
• 1 bunch radishes, sliced thinly
• 1/4 cup olive oil
• freshly ground pepper
• 1/3 cup freshly shredded parmesan cheese
• zest of one lemon
• Your favorite barbecue sauce

Directions

1. Roll dough out to desired thickness.
2. Brush olive oil on top of pizza dough especially the edges, slather with barbecue sauce
3. Layer radishes.
4. Top with lemon zest and pepper.
5. Sprinkle with cheese.
6. Place in an oven preheated to 500 degrees atop a preheated pizza stone.
7. Cook 10-12 minutes or until dough is puffed and toppings are cooked.

Swiss Chard and Feta Frittata

CSA Produce: Eggs, Swiss Chard, Herbs
Healthy, Vegetarian
Serves 4

Ingredients:

 

1 tablespoon olive oil

1/3 cup green onion, diced

Handful Swiss Chard, stemmed removed

2 eggs

1 cup egg whites

1/4 cup milk

1/2 teaspoon salt

2 teaspoons fresh oregano

1/3 cup feta

 

Instructions:

 

1. Preheat oven to 425˚.

 

2. In an 8″ skillet, heat olive oil over medium-low heat. Toss in green onions and cook for 1-2 minutes. Stir in Swiss Chard and continue to cook until slightly wilted.

 

3. In a separate bowl whisk together eggs, egg whites, milk, salt, and oregano. Pour over Swiss Chard and sprinkle with feta. Cook over medium-low heat until sides have set.

 

4. Move pan to oven and continue to cook frittata until set, about another 5 minutes. Remove from oven and let sit for two minutes before serving.

* add some fresh herbs to the mix, any of your favs would go great with this recipe. 

Salmon with Basil Sauce

CSA Produce: Basil
Healthy, Quick
Serves 4

4 (6 ounce) salmon filets
1 cup fresh basil
1/2 cup extra virgin olive oil
1 garlic clove
2 tsp fresh lemon juice
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper


1. Drizzle salmon with olive oil, and sprinkle with salt and pepper. Set aside 10 minutes to absorb flavor.
2. Combine basil, 1/2 cup of olive oil, and remaining ingredients in a food processor.  Pulse until finely chopped, and set aside.
3. Heat a large nonstick skillet over medium high heat. Saute salmon 4-5 minutes on each side, or until desired degree of doneness.  Place on serving plate, in the warm skillet heat the basil sauce and pour over salmon.
*Goes great with aspargus
Recipe courtesy of Coastal Living Magazine

Mizuna Pesto

CSA Produce: Mizuna
Quick, Vegeatarian, Healthy

Ingredients:
Mizuna
Olive Oil

Garlic
Salt
Lemon
Parmesan cheese (or your favorite good hard cheese)
Walnuts (or whatever nut you like) 

Directions:
1. Put olive oil and a couple garlic cloves and some salt in a food processor,  then add the mizuna--as much as you can jam in.  
2. Add some good quality parmesan cheese and walnuts and adjust until you get the right thickness. 
* you will need to figure out the proportions depending on how much mizuna you have.

Ginger and Garlic Pak Choi

CSA Produce: Pak Choi
Healthy, Quick, Vegetrian
Serves 2

Ingredients:
4 pak choi, sliced in quarters
1 tablespoon of sunflower oil (or olive oil)
1 clove of garlic, sliced thinly
A thumb sized piece of ginger, sliced thinly
1 teaspoon of sugar
1 teaspoons of sesame oil
 2 teaspoons of soy sauce


Directions:

Heat a pan over a high heat, add the oil to coat.  Add the garlic and ginger and stir fry for 30 seconds.

Add the bok choy and stir fry for 1 minute.  Sprinkle over the sugar, and pour in 60ml of water, toss everything to combine.

Bring the pan to the boil, reduce the heat and simmer covered for 3 minutes or until the pak choi is tender.

Finally add the sesame oil, stir it through until everything is coated and serve straight away.

* you can also add pak choi to any stir-fry.  You can use this recipe and add other vegetables to it; radishes or green beans would be great. 

Y

Farmers Market Quiche

CSA Produce: Eggs, Swiss Chard, Broccoli, Thyme
Vegetarian
Serves 6

Crust:
1 1/2 cups flour
1/2 cup cornstarch
1/2 tsp salt
8 Tbsp cold butter, cut into pieces

Filling:
1 tbsp butter
1 cup of brocccoli (cut in small chunks)
1 large yellow onion, peeled and chopped
12 oz of assorted cheeses (choose your favorites), cows milk cheese, softer cheeses cut into chunks, harder cheeses grated
6 eggs
1/2 cup milk
2 lbs swiss chard, stems and ribs removed, leaves blanched, drained, and finely chopped
1 tsp fresh thyme leaves
Pinch of freshly grated nutmeg
Coarse salt and freshly ground pepper

1. For the crust: combine flour, cornstarch,and salt in a large bowl.  Using pastry blender or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea size peices of butter, then rub butter pieces into flour mixture with your fingers.  Add up to 6 tbsp of ice water, 1tbsp at a time, mixing until rough dough forms.  Knead dough in bowl until it comes together, then shape into a ball.  Flatten dough into disk, wrap in plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours.
2. Preheat oven to 400 degrees. roll dough out on a lightly floured surface into a 14" round.  Ease pastry into a 2" deep 10" round tart pan and crimp ridges.  Prick dough all over with a fork, line with parchment paper and fill with dried beans or pie weights.  Bake until crust is set and edge begins to color, 30-35 minutes. Remove parchment paper and weights and continue to bake crust until lightly browned, about 5 minutesmore.  Remove crust from oven and set aside. Reduce oven temperature to 375 degrees.
3. For the filling: Melt butter in a large skillet over medium heat.  Add onions and cook until soft, 6-8 minutes. Transfer to a large bowl, put cheeses into a food processor and pulse until smooth.  Add eggs and milk and pulse until blended. Transfer to bowl with onions.  Add chard, broccoli, thyme, nutmeg, and salt and pepper to taste and mix well.
4. Pour filling into crust and bake until set, 40-45 minutes. Serve quiche at room temperature.
* you can add any other veggies you like, try with red pepper.  You can also use different herbs, try with basil or rosemary.