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.