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.