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.