Cheesy Bacon Ranch Potato Soup

CSA Produce: Potatoes, Herbs, Onion
Serves 6


Ingredients:
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix

3 lbs Russet potatoes, peeled and diced into about 3/4-1" cubes (about 8 medium potatoes)
1 Tbsp extra virgin olive oil
3/4 cup diced yellow onion (about 1 small onion)
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth*
2 cups whole milk
1/4 cup all-purpose flour
6 oz. sharp cheddar cheese, divided (about 1 1/2 cups)
1 oz. finely grated Parmesan cheese (about 1/4 cup)
freshly ground black pepper to taste
10 slices bacon, cooked and chopped (or crumbled if you like it extra crispy)
3 green onions, chopped

Directions:
In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate. 
Heat olive oil a large cast iron dutch oven over medium high heat. Add onion and saute about 4 minutes until golden, add garlic and saute 1 more minute. Add chicken broth and diced potatoes and bring mixture just to a boil, then reduce heat to medium, cover pot and cook 15 - 20 minutes until potatoes are very tender. 
In a mixing bowl, whisk together 2 cups milk with 1/4 cup flour (whisk very well to break up flour) and pour mixture into soup. Increase temperature to medium high heat, and bring mixture just to a boil, stirring constantly (stirring constantly will help break down the potatoes a bit). Once mixture reaches a boil, reduce heat to low, add ranch dressing mixture from refrigerator, 1 cup (4 oz) grated Cheddar cheese, grated Parmesan cheese and season with black pepper to taste. Cook about 5 minutes, stirring frequently (note, if you want smaller potato chunks in the soup you can simply mash the soup with a potato masher to break them down a bit more). Serve warm, sprinkle each serving with remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions. 

*you can use low sodium chicken broth if you prefer, for this recipe I just used regular and didn't add any salt to the soup. If you use low sodium you may want to add additional salt to the soup.

Pumpking Chili

CSA Produce: Tomatoes, Peppers, Herbs, Pumpkin
Healthy
Makes 4-6 servings



1 pound lean ground beef
1 medium onion, chopped
1 green bell pepper, diced
1 (28 ounce) can diced tomatoes with juice
2 cups tomato juice
2 (15.25-ounce) can black beans, drained
1 (15 ounce) can pumpkin puree
2 tablespoon chili powder
2 teaspoon cumin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon pepper
hot sauce to taste


Directions:
In a medium saute pan, brown the ground beef; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes.
In a slow cooker, combine the diced tomatoes, tomato juice, beans, pumpkin, chili powder, cumin, pumpkin pie spice, salt, pepper and hot sauce. Stir to combine. Add in the cooked beef and stir.
Cook on low for 6-8 hours or on high for 4 hours. Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.

Heirloom Tomato Sauce

CSA Produce: Tomatoes, Basil
Healthy, Vegetarian, Quick



Ingredients:
Extra virgin olive oil
Garlic
Fresh basil
A bunch of ripe (even a little overripe is okay) heirloom tomatoes
Salt and pepper
*** The more tomatoes you have, the more of the other ingredients you will need.  Be generous, eyeball it, and don't worry, it will come out great!


Directions
1.  Place olive oil, sliced garlic, and fresh basil in a large pan.  Heat over medium heat until fragrant.
2. Meanwhile core and coarsely chop your tomatoes.
3.  Stick the tomatoes, skin and all, in the food processor or blender.  And turn it on!
4.  Pour your pureed tomatoes into the pan with the olive oil and simmer until reduced and delicious. 5.  Add salt and pepper to taste.

Apple Hand Pies

CSA Produce: Apples
Makes about 16

PIE CRUST
2 1/2 c. all-purpose unbleached flour
2 tbsp. sugar
1 tsp. sea salt
2 sticks unsalted butter, very cold
1 c. water with ice
APPLE FILLING
1 1/2 Granny Smith apples
2 McIntosh apples
1 tsp. lemon juice
1/4 c. sugar
1 tbsp. all-purpose flour
1/8 tsp. sea salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
TOPPING
1 egg, beaten lightly
Turbinado
1. PIE CRUST. Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
4. Gather dough together. Cut in half, wrap disks in plastic wrap, and place in fridge for 30 minutes to chill. Warm dough is not your friend.
5. APPLE FILLING: Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
6. Preheat oven to 375°. Roll dough out on a well floured surface (about 1/8″ thick). Using a 4 1/4″ biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment or silpat lined baking sheet.
7. Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4″ clearing space around the edge. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint with egg wash. Sprinkle with turbinado. Repeat.
8. Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.

Stuffed Patty Pan Squash

CSA Produce: Squash
Healthy
Serves 4

Extra virgin olive oil
4-6 patty pan squash
1/2 lb ground pastured pork sausage
2 yellow bell peppers, chopped
1/2 large onion, chopped
1 1/2 cups black rice, cooked
1/4 cup Panko bread crumbs
3/4 cup ricotta cheese
Salt and pepper to taste
Marinara for topping (optional)

Preheat the oven to 400 degrees F. Grease a 9 x 13 in baking dish lightly with olive oil.

The recipe will fill 6 small squash or 4 larger squash. Wash the squash. Slice off the tops, and using a spoon, gently scoop out the insides. Don't scoop all the way through the bottom. You want to create a cup to hold the filling. Chop up the squash you scooped out and set it aside.

Lightly coat the squash cups in olive oil and pierce with a fork in a few spots. Bake the squash for about 15 minutes, until they begin to soften. Remove from the oven and set aside.

In a skillet, brown the sausage on medium heat. When it is about half way done, add the bell peppers, onion and the chopped squash you scooped out. Cook until the sausage is no longer pink.

Stir the rice, bread crumbs and ricotta into the sausage. Add salt and pepper to taste.

Once the filling is cool enough to handle, divide it evenly into each squash. Pile it high and press gently with a spoon so that it is compact.

Tomato Basil Soup

CSA Produce: Tomatoes, Onion, Basil
Quick, Healthy, Vegeatrian
Serves 4

Ingredients:

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes (add the tomatoes you got in your CSA bucket)

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes. 

Veggie Salad

CSA Produce: Summer Squash, Onion, Cucumbers, Peppers
Healthy, Quick, Vegetarian
Serves 4

Ingredients

• 2 cups canned peas (rinsed and drained)
• 1 red pepper
• 1 white onion
• 1 cucumber
• 1 handful of fresh parsley
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon mustard
• Dash of salt and pepper

Instructions

Finely chop the onion, red pepper, zucchini, parsley, and cucumber into pieces large enough to poke with a fork but not that much bigger than the pea itself.

Summer Squash and Corn Chowder

CSA Produce: Summer Squash, Onion, Herbs

Healthy

Serves 4

Ingredients

• 2 slices applewood-smoked bacon (I used thick, center cut, lower sodium bacon)
• 3/4 cup sliced green onions, divided
• 1/4 cup chopped celery
• 1 pound yellow summer squash, chopped
• 1 pound frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4 cups 1% low-fat milk, divided
• 1 teaspoon chopped, fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
• 
  

Directions

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup green onions, celery, and squash to drippings in pan; saute for 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender; process util smooth. Add remaining 1 1/4 cups milk, thyme, and 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1/2 cups soup int o each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Summer Squash Quesadillas

CSA Produce: Summer Squash, Onion, Tomatoes, Herbs

Healthy, Quick, Vegetarian

Serves 4

 

Ingredients:  

3 tablespoons olive oil

1 cup chopped sweet onion

2 garlic cloves, minced

1 pound zucchini, halved and quartered

1/4 teaspoon salt

1/8 teaspoon ground coriander

1/8 teaspoon ground cumin

4 medium flour tortillas

Olive oil nonstick cooking spray

8 oz. Monterey jack cheese, shredded

2 tablespoons fresh cilantro, chopped

1/4 cup salsa for serving (optional)

Directions:

Heat olive oil in a large skillet.  Add onion and cook until slightly tender, about 6-7 minutes.  Stir in garlic until fragrant, about 30 seconds.  Add in zucchini, salt, coriander and cumin and cook for an additional tender about 7-8 minutes.  

Remove from heat and drain any liquid.  Place zucchini mixture in medium bowl.  Wipe skillet clean.  Lightly spray flour tortillas with nonstick cooking spray.  Place one tortilla in skillet.  Top with half the cheese and half the zucchini mixture.  Sprinkle with 1 tablespoon cilantro.  Top with additional flour tortilla. 

Cook over medium heat for about 5 minutes.  Carefully flip and continue to cook for an additional 4-5 minutes until golden brown and cheese has melted.

Let cool slightly and cut into wedges.  Serve with a fresh salad and salsa. 

Swiss Chard & Sun-Dried Tomato Skillet Mac

CSA Produce: Swiss Chard/Kale, Onion

Vegetarian

Serves 6-8

Ingredients:

1 bunch Swiss Chard, washed
2 T butter
2 T extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 T all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese

Directions:

Bring a large pot of water to boil. Throw in about a tablespoon of salt, then add the pasta. Cook until al dente, according to package directions. Reserve a cup of pasta water before draining. Set pasta aside.
Preheat your oven broiler.
Meanwhile, separate chard spines from the leaves, chop both, but keep them separated. In a large oven-proof skillet heat olive oil and butter over medium heat. Add chopped chard stems and onions. Cook, stirring occasionally for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.
Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Stir in flour and cook another minute. Add pesto, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick. Mixture should be rather thick, but still saucy. Not watery.
Sprinkle Parmesan cheese over the pasta and place skillet under the preheated broiler for about 5 minutes or until it starts to brown slightly. Remove from the oven and serve. We enjoyed it with a big green salad.

Notes:
You could definitely use kale or any other kind of greens in place of the Swiss chard. Because you probably won't be using the stems of other types of greens, I'd use two bundles to compensate for the lack of bulk the stems provided.

Sweet Potato and Kale Bites

 CSA Produce: Kale, Onion

Healthy, Vegetarian

Serves 4-5 (as an appetizer)

Ingredients

• 4 medium sweet potatoes, peeled & cubed
• 2 tablespoons milk
• 4 cups kale, chopped
• 1 clove garlic, minced
• 1/4 yellow onion, chopped
• 1/4 teaspoon red pepper flakes
• 1 tablespoon extra virgin olive oil
• 1/2 cup black beans, drained & rinsed
• salt & pepper
• ground flax seed for topping

Instructions

1. Bring a large pot of water to a boil. Boil cubed potatoes for about 15 minutes until fork tender.
2. Drain potatoes and mash them in a large bowl with milk.
3. Heat a medium skillet over medium-high heat.
4. Add olive oil, garlic, onion and red pepper and saute for about 1 minute.
5. Add kale and saute until wilted.
6. Once kale is wilted, add to the bowl with sweet potatoes.
7. Season liberally with salt & pepper to taste.
8. Fold in black beans until incorporated.
9. Preheat oven to 450 degrees.
10. Grease a mini muffin pan.
11. Scoop potato mixture into a mini muffin tray until filled to the top.
12. Sprinkle tops with ground flax seed.
13. Bake for 20-25 minutes, turn oven to hi-broil and broil for an additional 5 minutes until tops are golden and crunchy.
14. Remove from oven and let cool for 10 minutes.
15. Carefully remove from muffin tin with the help of a spoon or knife. Bites will be soft but should retain enough structure to stay in mini muffin form.

Tzatziki Sauce

CSA Produce: Cucumber
Healthy, Vegetarian, Quick
Serves 5-6



Ingredients:
1 8 oz container of Greek Yogurt, (You can use regular too)
1 med cucumber
2 tbsp olive oil
Juice from 1/2 to 1 lemon, (As you like it)
1 tsp dill, chopped fine
2 cloves of garlic, minced
salt to taste
If you don’t have Greek Yoghurt, plain will do, but find Greek if you can; it is richer, tangier and thicker, all of which are good things when it comes to Tzatziki.
Line a colander or strainer with paper towel and drain the yogurt for 15 to 30 minutes; this is critical in avoiding a runny final product.
Peel, seed and grate cucumber. We used Armenian from our garden, which have wonderful taste and nice, firm flesh. Any decent cuke will do, but make sure it is nice and firm!
Combine everything and mix well by hand, as blending or processing will make your yogurt break down.
Place in a non-reactive bowl, cover, and refrigerate for 1 to 2 hours.

Cucumber Caprese

CSA Produce: Cucumbers, Tomatoes, Basil
Healthy, Quick, Vegetarian
Serves 4

Ingredients:

1 cup grape or cherry tomatoes
1 large cucumber, chopped
1 cup basil
1 cup mozzarella pearls
3 Tbsp balsamic vinegar
1 Tbsp olive oil
Pepper and salt, to taste

Directions:

Chop the cucumber and shred the basil, add to a medium sized bowl. Add the tomatoes and the mozzarella pearls. Mix in the balsamic vinegar, pepper and salt. Drizzle with the olive oil and chill before serving.

Salsa

Ingredients:

CSA Produce: Tomatoes, Onions, Peppers, Cilantro

Healthy, Quick, Vegetarian

Serves 6

Ingredients:

5 tomatos

1 (14.5 oz) can petite diced tomatoes with green chilis, undrained

2 green onions

3 Tbsp yellow onion or red onion

2 serrano peppers, stems removed (use less or omit if you don't like spicy foods)

1/3 cup fresh cilantro (about a handful)

1 clove garlic

Juice of 1 lime

1/2 tsp chili powder

1/4 tsp ground cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

Potato and Goat Cheese with Chard

CSA Produce: Potaotes, Chard or Kale, Herbs
Vegetarian, Healthy

Ingredients

• 1 tbs. olive oil
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 2 large potatoes, diced into small cubes
• 2 cups fresh kale or chard
• 1/2 cup mushrooms, roughly chopped
• splash white wine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• salt and pepper to taste
• 1/2 cup goat cheese, crumbled

Instructions

1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the olive oil on medium high heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds.
3. Add the potatoes, mushrooms, and chard or kale and toss to combine. Cook for about 5 minutes. Add the white wine, thyme, rosemary, and salt and pepper to taste. Cook for an additional 2-3 minutes.
4. Pour the potato mixture into a baking dish and bake for about 30 minutes or until the potatoes are tender. During the last 5 minutes of cooking, sprinkle the goat cheese evenly over the top of the potatoes.

CSA Produce: Kale
Helathy, Quick, Vegetarian
Serves 2-3

Ingredients:
6-8 cups of kale, pulled apart in bite-sized pieces
2 cups of baby spinach
1 large ruby grapefruit, peeled + sectioned
4 oz gruyere cheese, cut into 1-inch dice
1 1/2 cups of blueberries
1/4 tsp salt
1/2 tsp cracked black pepper
1/4 cup (or less) olive oil to dress

Directions:
Toss and serve!

Braised Turnips with Mustard

CSA Produce: Turnips
Healthy, Quick, Vegetarian
Serves 2

Ingredients:

1 Tbsp olive oil

1 lb turnips, small ones quartered and large ones cut into eighths

salt and pepper

1/2 cup vegetable stock

2 Tbsp whole grain mustard

1 tsp arrowroot powder (or cornstarch)

Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender. Remove turnips, leaving liquid in the pan, and set aside. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips. Serves 2.

Chard Pasta

CSA Produce: Swiss Chard
Healthy, Quick, Vegetarian
Serves 4


Ingredients:

Half box Quinoa Linguine
5-6 cloves of garlic cut into thin slices
3-4 pieces of red chard chopped into small pieces
3-4 tbs extra virgin olive oil
2-3 tbs dry white wine
Zest of half a lemon
Salt and pepper to taste
Grated Parmesan to top with

Directions:
Cook quinoa linguine for 9 minutes or according to instructions on the box. While pasta is boiling, add olive oil to a medium pan and add garlic. Saute over medium heat or until garlic becomes very fragrant and even starts to brown a little. Add the red chard and white wine and cover and cook over medium heat until chard is soft (about 10-15 minutes). Add lemon zest and salt and pepper to taste and toss in the pan. Drain pasta and add pasta to pan with the chard and garlic. Toss together, remove from heat. Transfer to a bowl, grate a little more lemon zest on top and top with grated parmesan.

Garlic Parmesan Green Beans

CSA Produce: Beans 
Healthy, Quick, Vegetarian
Serves 4


1 lb. fresh green beans, stems removed
2 tbsp. unsalted butter
2 cloves garlic, minced
1/2 tsp. kosher salt
1/8 tsp. ground black pepper
1 tbsp. freshly grated parmesan cheese

Directions

Steam green beans until slightly tender, about 6-8 minutes.
Melt butter over medium heat in a large skillet. Add garlic and cook 1-2 minutes. Transfer steamed green beans to the melted butter and garlic. Toss to coat green beans evenly and continue to sautee for approximately 5 minutes over medium heat. Season with salt and pepper to taste. Remove from heat and sprinkle grated parmesan. Toss once again until parmesan is melted, approximately 1 minute.

Sauteed Kale and Mushroom Baguette

CSA Produce: Kale
Healthy, Quick, Vegetarian
Serves 4



INGREDIENTS
4 cups kale, chopped
6 - 8 large Shiitake mushrooms, sliced
1 garlic clove, peeled and finely chopped
2 tbsp olive oil + extra for brushing on bread
1/4 tsp kosher salt (or too taste)
fresh ground pepper
1 tbsp lemon juice
1/4 cup or more of grated pecorino cheese
2 tbsp pine nuts
fresh baguette, sliced

DIRECTIONS

Gently submerge the kale into a bowl of cold water to remove any dirt, and then dry with a towel. Remove the kale stalks with a knife, and discard. To slice the kale, roll each leaf as if you were rolling sushi. Cut vertically, 1/2 - 1 inch slices. Put in a bowl and set to the side.

Rub the Shiitake mushrooms with a damp paper towel to remove any dirt, or gently rinse them in a colander. Whichever method you prefer. Slice the mushrooms into 1/4 inch pieces.

Peel and finely chop the garlic.

In a wok, heat the garlic and olive oil. Once the garlic starts to heat up and sizzle, add the mushrooms. Fry on medium heat until they begin to soften, approximately 3 minutes.

Add the chopped kale, salt, pepper and stir. You want to cover the kale with the oil in the pan. Place a lid on the wok, and cook for 3 minutes, or until the kale has become soft. Remove the lid and fry for an additional 2 minutes, slightly crisping the kale.

Add the lemon juice, pecorino, and pine nuts and combine. Remove from the heat.

Slice the baguette lengthwise, and then into halves. Brush each half with olive oil and then top with a generous serving of kale and mushrooms. Serve warm.

Coriander Planked Salmon with Cilantro Lime Sauce

CSA Produce: Cilantro

Healthy

Serves 4

 

 

Ingredients

• 2 12″ cedar planks (for grilling)
• 2 tbsp coriander seeds
• Cilantro-Yogurt Sauce
• 1 cup plain fat-free yogurt
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp grated lemon zest (~1/2 a lemon)
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• Plank-Grilled Salmon
• 1 1/2 tbsp coriander seeds
• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 6 skin-on salmon fillets (~6 oz each)
• Cilantro sprigs (for garnish)

Instructions

Advance Prep:

1. About 1 hour before you’re ready to fire up the grill, place the cedar planks in a large pan of water to soak.
2. In a small skillet set over medium-high heat, toast the coriander seeds for 1-2 minutes, or until fragrant. Let cool for a few minutes, then grind finely using a spice grinder or mortar and pestle.

Prepare the Sauce:

1. In a small bowl, whisk together 1 tsp of the ground coriander with yogurt, tahini, lemon juice, garlic and lemon zest until smooth. Stir in cilantro, then season to taste with salt and pepper. Cover tightly with plastic wrap and refrigerate until ready to serve.

Marinate the Salmon:

1. In a small bowl, whisk together honey, lemon juice, garlic, olive oil, paprika and remaining ground coriander. Arrange the salmon filets in a large glass baking dish, and pour the honey sauce overtop. Cover tightly with plastic wrap and transfer to the refrigerator to marinate for at least 15 minutes (but no more than 1 hour).

Grill the Salmon:

1. Preheat grill to medium-high heat. Arrange the salmon filets skin-side down on the soaked planks, spacing them at least 1″ apart. Pour the remaining marinade in the dish into a small bowl and reserve.
2. Transfer the planks to the preheated grill. Close the lid and cook for about 10-15 minutes, or until the salmon is opaque and flakes easily with a fork, brushing with reserved marinade about halfway through.
3. To serve, plate the individual salmon filets, then top each one off with a generous spoonful of sauce and garnish with a sprig of cilantro.

CSA Produce: Zucchini
Helathy, Quick, Vegetarian
Serves 4 (as a side dish)


Ingredients:

3 T. olive oil
2 large shallots, finely chopped
2-3 large green Zucchini, sliced into 1/4″ rounds
1/2 c. freshly grated Parmesan cheese
Kosher salt & pepper

Directions:
1. Heat the olive oil in a 12″ skillet over medium-low heat. Add the shallots and cook on low until they are soft and translucent. About 5 minutes.
2. Add the zucchini rounds and saute, turning occasionally, until cooked through, but not wilted. About 12-15 minutes. Add a pinch or two of Kosher salt and a few cranks of black pepper while they cook, tasting for seasonings.
3. One the Zucchini is tender enough to be easily speared with a fork, sprinkle the Parmesan over the zucchini and quickly toss it with the rounds so that it is evenly distributed. Remove from heat and serve hot.

Kale Salad

CSA Produce: Kale, Onion, Pepper, Carrots, Cucumber
Healthy, Vegetarian, Quick
Serves:4

Ingredients:

• 1/2 large head of kale (about 4-6 cups)
• 1 cup finely chopped red onion
• 1/2 red bell pepper
• 1/2-3/4 cup chopped carrot (2 small carrots)
• 1 English cucumber (2 cups chopped halves)
• 1 avocado, chopped
• 1 & 1/4 cup chopped grape tomatoes (or other variety)
• 1/2 cup mixed raisins and Goji berries
• 1/4 cup hemp seed
• 1/3 cup chopped walnuts 
• Dressing:
• 1/4 cup Tahini
• 2 garlic cloves
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup Nutritional yeast or a bit more, to taste
• 2-4 tbsp Extra virgin olive oil, to taste
• 1 tsp kosher salt + freshly ground black pepper, or to taste
• 3 tbsp water, or as needed

Directions:
1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

Directions:
1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.
4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

Summer Citrus Salad

CSA Produce: Mizuna or arugula
Healthy, vegetarian, quick
Serves 4



Ingredients:
For the Dressing

• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon white wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 5 ounce package baby arugula
• 2 grapefruits
• 2 oranges
• 1 cup hazelnuts, toasted (instructions below)
• 1 cup pomegranate seeds
• 1/2 cup parmesan cheese

Instructions:

1. Pre-heat the oven to 350ºF. Spread the hazelnuts onto a baking sheet. Toast for about 10 minutes until golden brown and fragrant.
2. For the dressing, put the Dijon mustard, garlic, orange juice, and white wine vinegar in a bowl. Whisk in the olive oil. Season with salt and pepper.
3. Slice off the tops and bottoms of the grapefruits and oranges. Run the knife down the sides of each grapefruit and orange removing the peel and pith. Using a pairing knife, cut the fruit segments apart form in between the membranes.
4. In a salad bowl, toss together the arugula with the dressing (you may have some dressing left over, pour a little and then taste to see if you need to add more).
5. Divide the arugula among 4 plates, top each with the citrus segments, toasted hazelnuts, pomegranate seeds, and parmesan cheese.

Breakfast!

CSA Produce: Eggs, Onions
Healthy, Quick
Serves 1

Ingredients:
1 slice of whole wheat toast
Half an avocado
1 farm fresh egg
Bunching onion
Salt and pepper to taste

Directions:
1. Cook your egg over easy, and toast bread.
2. slice your avocado into thin strips and slice up the tops of your bunching onions
Assemble and enjoy

Grilled Veggie Omelet

CSA Produce: Eggs, Peppers, Onions, Summer Squash
Healthy
Serves 1-2

Ingredients:
Zucchini
Onion
Red bell pepper
Green bell pepper
Eggs
Butter
Shredded sharp cheddar cheese
Hot sauce
Olive oil
Granulated onion powder
Granulated garlic powder
Salt & pepper

Directions:
1. Turn the grill to medium high. Chop any vegetables that need it (leave bell peppers whole) and coat with olive oil, granulated garlic, granulated onion, salt and pepper. Grill vegetables until tender. For bell peppers char them until black on all sides. Immediately after grilling, place peppers in a paper bag for 10 or more minutes and close the top. Remove peppers and peel off skins. Dice peppers and other vegetables.

2. Crack and beat one egg at a time in a small bowl. Place a small amount of butter in a 6-inch nonstick skillet. Melt over medium heat until foamy. Add the egg and scramble slightly moving the egg around until it spreads into a circle. Sprinkle with salt, pepper and granulated garlic.

3. Once egg looks fairly dry, sprinkle some of the vegetables on half. Do not overfill. Top with a small handful of cheese and hot sauce. Fold the empty half of the omelet over the vegetables. Carefully move it to a microwave safe plate.

4. Microwave omelet for 20 seconds, or until vegetables are warm and cheese is melted.

Mizuna, Tomato, and Avacado Salad

CSA Produce: Mizuna, Tomato, Onions
Healthy, Quick, Vegetarian
Serves 4

Ingrediants:
Mizuna leaves
Heirloom tomatoes
Avocado
Red onion

Directions:
1. Rinse mizuna and place in plate, you can cut the leaves in half if they are really long.
2. Chop the remaining ingredients and sprinkle over the mizuna.
3. Dress the salad with your favorite dressing, goes well with a vinaigrette.
*Try this salad with blue cheese.

Broccoli Cheddar Soup

CSA Produce: Broccoli, Onion 

Healthy, Vegetarian

Serves 4

2 tablespoons butter

1 small onion, finely diced

1 stalk celery, finely diced

3 cloves garlic, minced

2 cups broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)

2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)

2 cups milk

1/2 cup flour

1 cup grated cheddar cheese

Salt and white pepper

Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft. Add garlic, cook for another minute. Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.

Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken (yay starch!) and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with toast.

Grilled Chard Wrapped Goat Cheese

CSA Produce: Chard
Healthy, Quick, Vegetarian
Serves 8

Ingredients:

8 large chard leaves (stemmed and trimmed)
8 ounces of goat cheese (or your favorite cheese like cheddar or Gouda)
8 tsp walnut pieces toasted
8 thin slices of prosciutto
salt and pepper to taste
Balsamic vinegar for drizzling

Directions:

Lay leaves on counter, rib side up.  Put one ounce of  goat cheese on the leaf and sprinkle with toasted walnut pieces.  Roll the chard leaf up like a burrito and then wrap the prosciutto around the leaf and secure with a toothpick. 
Place on hot grill for about 4-6 minutes per side, until browned with good grill marks.  Place on platter and drizzle with balsamic vinegar. Serve immediately.

Grilled Polenta with Stir-Grilled Garlic Greens

CSA Produce: Kale or Chard
Healthy, Quick, Vegetarian
Serves 4-6

Ingredients:
1 16 ounce package of polenta , cut into 1/2 inch thick slices
3 tbls olive oil plus more for brushing
2 garlic clove minced
1/4 tsp red pepper flakes
2 bunches of chard or kale (stems removed, torn into 3 inch pieces)
Salt and pepper to taste
7 ounces of goat cheese

Directions:
Turn grill on and warm to hi/med heat.  Brush polenta with olive oil and place on baking sheet.
In small bowl combine garlic, pepper flakes, olive oil. Put greens in large bowl and toss with the olive oil mixture and season with salt and pepper.  Place in a hot pan and wilt for about 4-5 minutes.
Place polenta slices on the grill and grill each side for 2-3 minutes or until you have nice grill marks.
Place polenta slices on a plate, spread goat cheese on each slice and cover with the wilted greens

Blackened Fish Po' Boy with Grilled Green Onion Mayonnaise

CSA Produce: Green Onions, Arugula, Basil
Healthy, Quick
Serves 4-6

Sandwich Ingredients:

4 - 6 to 8 ounce fish fillets
tbls olive oil
tbls red hot blackened seasoning
4 - 6 inch baguettes
2 cups chopped arugula

Grilled Green Onion Mayonnaise Ingredients: 
8 green onions/ scallions
Olive oil (for brushing)
Salt and pepper to taste
1/3 cup mayonnaise
Grated zest and juice of one lemon
2 tsp chopped fresh basil

Directions:
To make the mayonnaise: Medium hot grill, place perforated grill rack over the grill grate.  Brush the onions with olive oil and season with salt and pepper. 
Put on grill and turn every minute or so so the onions get good grill marks, let cool
Chop grilled onions and mix with the rest of the ingredients. 
Serve right away or put on the fridge for up to 3 days.  I like it in the fridge for at least an hour so the flavors have a chance to really mix.

For the sandwich: Turn grill up to hot heat, rinse fish and pat dry, brush with olive oil and bsprinkle with the blackened seasoning.  (they have some great recipes online to make your own blackened seasoning but you can find a pre made variety in the spice section of your local grocery store)
Grill fish for 3-4 minutes on each side, turning only once.
Transfer fish to flat surface and cut the fish into chunks with fork ( you can use whole fillets depending on the size of your fish.
Spread mayo on bread sprinkle arugula and place fish on top.
Serve and enjoy.

Hot and Sour Salad

CSA Produce: Cabbage, Asian Peas, Red Bell Pepper, Cilantro, Mint
Healthy, Quick, Vegetarian
Serves 4

Dressing:
1/4 cup fresh lime juice
2 tbsp rice wine vinegar
2 tsp Asian fish sauce
2 tsp grated, peeled fresh ginger
1 tsp sugar
1 garlic clove, minced
1/4 tsp coarse salt
1 small red chile, thinly sliced

Salad:
1 small napa cabbage (about 12 ounces), cored and shredded
1/2 cup Asian peas, thinly sliced
1 red bell pepper, seeds and ribs removed
1 cup loosely packed fresh cilantro
1 cup loosely packed fresh mint
3 scallions, white and pale green parts only, thinly sliced

1. Make the dressing: whisk together lime juice, vinegar, fish sauce, ginger, sugar garlic, salt, and chile in a small bowl.
2. Make the salad: toss together cabbage, snow peas, bell pepper, herbs, and scallions in a large serving bowl.  Just before serving add dressing, toss well to combine.

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.

Mizuna Scramble Breakfast Burrito

CSA Produce:  Eggs, Mizuna, Herbs
Healthy, Quick, (possibly) Vegetarian
Serves: 4

Ingredients:
4-6 eggs
Tbls olive oil
Your choice of cheese (cheddar is a nice option)
Bundle of Mizuna (roughly chopped)
Bacon, Sausage, Ham (optional)
Herbs (pick some of your favorites; I like parsley, sage or basil)
4 Burrito sized flour tortillas
Salsa / Sour cream / Hot Sauce

Directions:

1. Cook meat; if you use bacon or ham you will have to cut it into small chunks.
2. Roughly chop the mizuna.  Use any other vegetables that you might get in your CSA bucket; try onions or broccoli. Put olive oil in a pan and sautee any veggies until soft add mizuna or any other greens just before adding the eggs. 
3. Add the eggs and stir just like scrambled eggs.
4. Put a couple spoonfuls of the scramble in the middle of a warmed tortilla sprinkle chees over the top and roll just like a burrito. 
*you can be very creative with this recipe, add potatoes, tomatoes, spinach, etc. 

Farm Fresh Egg over Chard with Cheese

Lissa made this last week...it was so good she almost made herself seconds.

1. WASH, DRY SWISS CHARD AND CHILL

2. CHIFFONADE THE CHARD AND STEMS/ PLACE ON DINNER PLATE

3. COOK EGGS ANY WAY YOU PREFER (I COOKED OURS IN BASIL INFUSED OLIVE OIL)

4. PUT A SMALL AMOUNT OF ASIAGO CHEESE ON TOP OF THE EGGS

5. PLACE ON TOP OF THE CHARD MIX

6. SEASON WITH SALT AND PEPPER AND A CHOICE OF SALAD DRESSING IF YOU LIKE.  (WE USED A BIT OF CAESAR DRESSING)

SERVE WITH A SLICE OF NICE BREAD

Baked Beans with Chard and Bacon

CSA Produce: Chard, Onion
Serves: 4-6 (as a side dish)

Ingredients:

• 2 15-oz cans of navy beans, drained and rinsed
• 2 bunches green chard, washed, stems removed, and chopped
• 6 slices of bacon, divided and chopped
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1 24 oz bottle of ketchup
• 1 heaping cup of brown sugar
• 1/4 cup cider vinegar
• 1/4 cup dijon mustard
• 2 Tbsp Worchestershire sauce
• 1/2 Tbsp cayenne pepper
• 1 Tbsp paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper

Directions:
Preheat oven to 350.  In a cast iron skillet (or other oven-proof skillet) crisp up 3 slices of the bacon.  Remove from pan to drain and saute the onion in the drippings for 5-8 minutes until translucent and tender.  Add the garlic and saute for another minute.  Add the chard and saute for 5-6 minutes until the chard has started to wilt.  Remove from heat.

In a large bowl whisk together the ketchup, sugar, vinegar, mustard, Worchestershire sauce, cayenne, paprika, onion powder, garlic powder, salt and pepper.  Add the beans and cooked bacon and stir.  Add the onions, garlic, and chard from the pan and mix to combine.  Pour the bean mixture back into the skillet and sprinkle the uncooked chopped bacon on top evenly.  Cover with foil and bake for 50 minutes at 350.  Remove foil and bake another 10 minutes.  If the bacon on top still needs to be crisped up, turn on the broiler and watch it carefully to make sure it doesn’t burn.  Carefully remove from oven and serve hot.