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.
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.
Healthy, Quick, Vegetarian
Serves 4Dressing:
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.
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.
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:
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.
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
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.
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