Meals - April 8 - 12, 2013

In the box:

Apples - Lunches
Arugula - F
Asian Greens, Tatsoi or Mizuna - M
Beets - W
Cabbage, Savoy - M, T
Carrots - T
Chard - R
Cilantro - R
Kale - smoothies for snacks
Lemons, Meyer
Lettuce - salad for the boys over the weekend
Spinach - smoothies for snacks

Challenge: Needs to be soft due to never ending gum surgery recovery

Groceries:

Tofu
yam
Cream of Wheat
Yogurt
Breakfast Bars
potatoes
goat cheese

Menu:

Monday: Stir Fry with tofu, cabbage, and asian greens over Black Rice

Tuesday: Carrot Soup (add leftover cabbage)

Wednesday: Baked Fish with Mashed Potatoes and Beets

Thursday:

           Co-op Lunch: Kale & Cocoa Waffles

           Dinner: Polenta Pie with minced chard & cilantro

Friday: Pasta with arugula and goat cheese

Recipes:

CARROT SOUP with GARAM MASALA
Serves 6

You can find Garam Masala in Indian markets or at health food stores. It is a combination of coriander, cumin, cinnamon, clove, pepper, bay and several other spices. It is sold in bulk at many of the health food stores and is absolutely worth the effort to find.

Ingredients:
¼ cup olive oil
¾ cup diced yellow onion
4-6 carrots, roughly chopped (peeling optional)
1 small yam, peeled and diced
sea salt and pepper to taste
¾ teaspoon garam masala, divided
3 cup vegetable stock
2 teaspoons fresh lime juice, or to taste
2 tablespoons sour cream or Greek yogurt, plus additional to garnish

DIRECTIONS:
1. Heat oil in a soup pot over medium heat. Add the onion, carrots, yam, ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garam masala. Cook for about 15 minutes, stirring frequently.
2. Add the stock and 1 cup cold water and raise the heat to high, Bring to a boil, then reduce the heat to a simmer, partially cover, and simmer until vegetables are tender, about 15 minutes. Remove from heat.
3. If you have an immersion blender, use it to puree the soup. (Otherwise, allow soup to cool slightly and then puree in batches in a blender. Return soup to pot.) Season with lime juice, to taste. And adjust the salt and pepper.
4. Mix sour cream or yogurt and remaining ¼ teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream or yogurt. If desired.

http://www.thehealthyeverythingtarian.com/black-bean-feta-polenta-pie/

http://www.mariquita.com/recipes/arugula.html

February 8 - 15, 2013

Well, we're back.  We had a break from the CSA box back over the holidays and when it started up again, we were just busy and didn't actually plan our meals, but grabbed from the box and made stuff.  On some level, that's nice too, but I honestly think we eat better and have less waste when I plan it out, so here we go again!  We also started getting a monthly meat share with all organic meat, so this might help me plan out how we use that as well.

In the box:
Apples
Broccolini - T
Brussels Sprouts
Carrots - Su, T, W, R
Celeriac - R
Chard - F
Leeks - Su, T
Limes
Lettuce - M
Parsnips - Su
Winter Squash (Butternut)

In the fridge:
Parsnips - Su
Butternut Squash - Su
Carrots - Su, T, W, R
Celeriac - R
Leeks - Su, T
Onions -Su, W, F
Broccoli - T
Asian Greens - T
Cabbage - M, W

In the freezer:
pork chops - W
lambchetta with harissa rub - R
steak
pork porterhouse
osso buco
beef short ribs
ground beef - M

Groceries
Bread
Milk
baking powder
tortillas
coconut milk
salt
greek yogurt
candied ginger
garlic
fish sauce
marinara
kombu seaweed
tofu

Menu
Sunday: Butternut Squash and Parsnip Soup with Homemade Bread
Monday:  Make squash muffins in the morning, beef/cabbage burritos
Tuesday: Make persimmon bars and freeze extra puree, tofu stir fry
Wednesday: Slow cooker pork stew
Thursday:
     Co-op: parsnip/chard pancakes with applesauce
     Dinner: Lambchetta with Harissa rub, with celeriac mash, and honeyed carrots
     Dessert:
Friday: Black Bean Chili

Recipes

http://www.liveearthfarm.net/butternut-squash-and-parsnip-soup/

http://www.liveearthfarm.net/butternut-squash-oat-muffins-with-candied-ginger/

http://allrecipes.com/recipe/runza-burritos-international/

http://www.liveearthfarm.net/persimmon-bars/

http://nomnompaleo.com/post/8425643634/slow-cooker-cheater-pork-stew

http://www.liveearthfarm.net/celeriac-mash/

http://www.liveearthfarm.net/black-bean-chili-with-winter-squash-and-greens/

September 16-22

In the box:

Gala apples - lunches Asian stir-fry mix - R Dill - M Green beans - T Red Russian kale - W Leeks - M, T Lettuce - Sa Padron peppers - R Sweet peppers - Sa, T Radishes Spinach - T Dry-farmed tomatoes (3 lbs!) - M, T

In the house:
potatoes - T
leeks - M, T
carrots - Sa
summer squash - Su
scallions - R
heirloom tomatoes - Sa

Menu:
Friday: Baked Fish with Dill, Green Beans, Rice
Saturday: Steak Salad
Sunday: Raita and Dhal
Monday: Tomato Soup with Cheese Dill Scones
Tuesday: Rasedar, Saag Gosht, Naan
Wednesday: Pasta with Greens and Feta
Thursday: Veggie Broth
Thursday Dinner: Steamed Asian Greens with Eggrolls and scallion pancakes

Other cooking tasks:
Make vegetable broth with leftover veggies to freeze or can.

Groceries:
Lamb shoulder or leg
ginger
feta
sesame oil
mangos

Recipes:

Deb's quick zucchini 'raita' or tsatziki

zucchini
red onion (white or yellow will do too)
plain yogurt
seasoned rice vinegar
salt

Grate a medium zucchini into a bowl. Coarsely grate in about a tbsp. of fresh onion. Splash in a little rice vinegar, and stir in a heaping spoonful or two of plain yogurt and a pinch of salt. Serve in small bowls rather than on plates as it is a touch soupy. But it tastes good! Serve it nice and cold.

Indian Dhal with Pita (the essential vegetarian cookbook, p. 141)

Cheddar and Dill Scones http://simplyhealthyfam.blogspot.com/2011/04/mini-cheddar-dill-saffron-scones-and.html

Potage aux tomates
from Denise Lapierre

"My sister, member Nicole Pullman, insisted that I send in this recipe of mine. I've been picking up her share every week for her, and with the recent bounty of beautiful tomatoes, thought other shareholders might like to try this recipe for tomato soup."

1 medium onion, chopped
3 cloves of garlic, chopped
5 tbsp. cold pressed olive oil
4 tbsp. flour
4 C soy milk
4 C chopped tomatoes
2 tsp. salt
2 tsp. sugar
few tbsp. chopped thyme (optional)

Sauté onion and garlic in the oil until translucent, then sprinkle the flour over the mixture, stir in, and let that cook for a couple of minutes. Add soy milk and let cook a few minutes more, until it thickens a little. Then add the chopped tomatoes, salt and sugar, and optional thyme. Let that cook until the tomatoes are well done, then put mixture in a blender and puree, and voila! A succulent "potage aux tomates."

Rasedar (Savoring India p. 95)

Saag Gosht (Savoring India p. 113)

Pasta with Greens and Feta

6 tbsp. olive oil
4 C chopped onion
7-8 cups (packed) bitter greens (kale, chard, spinach or any combination thereof), coarsely chopped
3/4 - 1 lb. pasta (penne, shells)
1/2 - 3/4 lb. feta cheese, crumbled
pepper, salt and parmesan cheese to taste

Steamed Asian Greens with Sweet and Spicy Sesame Dressing
1 - 2 lbs. combination of Asian greens (can include bok choy, and while broccolini is not an Asian green, it would be delicious included here too, as would the cabbage)
3 tbsp. tamari or Bragg's Amino Acid
2 tbsp. rice wine vinegar
1 tbsp. honey or raw agave nectar
1-2 tsp. dark sesame oil
2 cloves garlic, finely minced or mashed
1 jalapeno or serrano pepper, finely chopped (if you can find Thai chilis or any of the other hot red peppers, they add a nice bit of color as well as heat)
1 tsp. sesame seeds

Steam the greens for about 5 minutes or until they are tender. In a small bowl, combine the other ingredients. Combine the greens with the dressing, and toss well. Garnish with additional sesame seeds. Serve right away or this is delicious chilled as well.

Some people find the taste of mizuna similar to arugula, so here is a recipe where you could easily use one or the other.

Sept 8 - 15

In the box:

Gala apples - lunches
Asian stir-fry mix - T
Carrots - T
Chard - W
Green beans - T, R
Lettuce - Su
Radishes
Summer squash - M
Sweet peppers -
Heirloom tomatoes - Su
Dry-farmed tomatoes (lots!) - canning

In the house:

Beets - R
Leeks
Peppers
scallions - W
heirloom tomatoes
Tomatoes - M, canning

Dinners:

Sunday: Salad with Heirloom Tomatoes

Monday: Enchilada Pie, Steamed Summer Squash

Tuesday: Stir Fry

Wednesday: Chard and Feta Pie with Heirloom tomatoes and Fresh Mozzarella

Thursday: Beet Gnocchi with steamed green beans

Recipes:

Chard and Feta Pie
from "Your Organic Kitchen" by Jesse Cool

2 C shredded potatoes (I used more!)
2 green onions, minced (I chopped up the light green stalk of the fresh onions)
3/4 tsp. salt
6 eggs (I only used 4)
1/4 C unbleached all purpose flour
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches green or red chard or spinach, coarsely chopped (I used mixed mustards and beet greens, but would also easily substitute kale or other dark-leafys)
1 1/2 C (8 oz) crumbled feta cheese
1 C milk (I used much less)
2 tbsp. chopped fresh oregano (I didn't have fresh and so used dried; you could've used the marjoram we got last week!)
1/2 C toasted bread crumbs (I toasted 'em in a toaster oven -- worked fine!)

Preheat oven to 400 degrees F. Lightly oil a 9" deep-dish pie plate (I just used a regular glass 10" pie-plate). Place potatoes and green onions in a colander and sprinkle with 1/2 tsp. of the salt. Drain for 5 minutes, gently squeezing out any excess liquid. Place in a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tbsp. of the oil. Bake for 30 minutes, or until the crust is browned. Meanwhile, heat the remaining 1 tbsp. oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach (or other greens) and cook, stirring often, for 3 minutes, or until the greens have wilted. Remove from heat, drain off excess liquid, and cool slightly. In a large bowl, combine the remaining 5 (or in my case, 3) eggs, 1 C of the cheese, the milk, oregano, remaining 1/4 tsp. salt and greens mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and remaining 1/2 C cheese. Reduce heat to 350 degrees and bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

Beet Gnocchi with Rosemary
[that’s pronounced “NYO-kee”]
from another Bon Appetit clipping; serves 8 as a first course; 4 as a main course

3 small beets, trimmed
1 lb. fresh ricotta cheese
1 large egg
¾ C freshly grated Parmesan cheese
1 ¼ tsp salt
¼ tsp freshly ground black pepper
1 ½ C flour, divided
½ C (one stick) unsalted butter
8 3-inch long fresh rosemary sprigs
Additional freshly grated Parmesan cheese for serving

Preheat oven to 450 degrees F. Wrap beets in foil and roast until tender, about 1 hour. [Note from Debbie: because we tend to keep our beets in the fridge, this adds to their baking time. If you think of it, take ‘em out so they can come to room temperature first. They may cook a little quicker. Of course I always forget to do this, but I thought if I wrote it down I might remember!] [Beets are done when they pierce easily with the tip of a sharp knife.]

Allow beets to cool enough to handle, then slip off skins; discard [compost] skins.

Coarsely grate beets. Place ¾ C grated beets in large bowl (reserving any remaining beets for another use [i.e. in one of those ‘beet sandwiches’ from last week!]. Stir in ricotta, egg, and ¾ C parmesan cheese, salt and pepper. Mix in 1 C of the flour.

Lightly dust baking sheet with flour. Place remaining ½ C flour in a small bowl. Using a tablespoon measure as an aid, scoop dough into rounds; transfer to bowl with flour. Coat rounds with flour, then roll each into little oblong footballs in the palms of your hands. Hold each gnocchi in the palm of one hand and gently press centers with fingertips to make slight indentations [the better to hold sauce or butter with!!]. Transfer gnocchi to prepared baking sheet.

Melt butter with rosemary sprigs in heavy large skillet over medium heat. Cook until butter begins to brown, about 3 minutes. Set aside.

Working in batches, cook gnocchi in a large pot of simmering salted water until gnocchi float to the surface, about 2 minutes. Continue to cook 1 ½ minutes longer. Using a slotted spoon, transfer gnocchi to skillet with butter and rosemary. Heat butter and gnocchi over medium heat, stirring gently to coat. Transfer to plate; sprinkle generously with additional Parmesan cheese and serve.

Healthy Snack Tabbuleh

We actually ate this for dinner one night, but it's an amazing (and healthy) snack with pita chips as well!  


Asian Tabbouleh 
(for 4 - 6 people)

Combine and cover, allowing to "plump" for about 30 minutes: [I followed the cooking directions on the package, which involved boiling the bulghur, not just soaking it - still came out great] 
1 C bulghur 
2 C boiling water 
1/2 tsp. salt

Meanwhile, make a dressing/marinade by combining the following: 
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too) 
about 1 1/2 tbsp. soy sauce 
a clove or two of garlic, crushed 
1 tsp. chinese chili-garlic sauce (or equivalent) [While this would've been delicious, I omitted it due to the children - next time I will split the recipe and add the spicy to the adult half.  Hopefully someday my children will eat spicy food!]
1 tsp. sesame oil 
3 tbsp. olive oil 
a few tbsp. minced cilantro

Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with. [Pita chips are AWESOME with this]

Veggie additions: 
*asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop) 
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens 
diced carrot 
diced seasoned tofu (optional) 
chopped green onion 
*diced summer squash 

* = what I used

August 28 - September 2

In the box:

Arugula - T
Asian stir-fry mix (tatsoi/mizuna) - M
Carrots - M, Th
Cauliflower - Th
Chard - F
Cilantro - M
Leeks - M, Th, C
French breakfast radishes

Padrone Peppers - W
Sungold cherry tomatoes
Summer squash - M
Dry-farmed tomatoes - T, W, C

In the house:

22 lbs. Dry-farmed tomatoes -T, W, C

Leeks - T, Th, C

Sweet Peppers - W

raspberries

Grocery List:

Potatoes

Celery

bulgur

Ricotta Cheese

Mozzarella Cheese (Fresh and regular)

fruit

milk

flour

Menu:

Sunday: Italian Festa

Monday: Asian Tabbouleh

Tuesday: Arugula Lasagna

Wednesday: Tacos with Fresh Salsa

Thursday: Curry Cauliflower Soup

Friday: Chard Fettucine

Recipes:

Asian Tabbouleh
(for 4 - 6 people)

Combine and cover, allowing to "plump" for about 30 minutes:
1 C bulghur
2 C boiling water
1/2 tsp. salt

Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent)
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro

Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with.

Veggie additions:
asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
diced summer squash

CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]

1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice

1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.

Fettucine with Chard, Raisins, Brown Butter
serves 4

6 tbsp. unsalted butter
1 tbsp. dried currants
2 tbsp. golden raisins
1 bunch swiss chard, cleaned
1 tbsp. olive oil
1/2 med. onion, thinly sliced
2 cloves garlic*, finely chopped
1/2 lb. fettucine
1/3 cup walnut pieces, toasted
grated parmesan cheese

Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, saute onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and saute 4-5 min until chard is just tender. Cook fettucine in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.

Canning:

Spaghetti Sauce

TOMATO, LEEK, AND ONION SOUP

1/4 C olive oil
2 medium sized onions, diced
2 leeks, thinly sliced
1 clove garlic, minced
2 tbsp. chopped, fresh parsley
1 tsp. minced, fresh thyme
1 bay leaf
2 C tomatoes, diced
3 C stock of choice
soy sauce to taste
1-2 tsp. honey
chopped fresh parsley
chopped scallion tops

1. in a large skillet, heat the oil and saute the onions, leeks, and garlic until translucent but not brown.
2. Combine the sauteed vegetables, parsley, thyme, bay leaf, tomatoes, and stock in a 2-quart saucepan. Cover and simmer until the tomatoes are cooked and the flavors are well combined, 20-30 minutes. Remove the bay leaf.
3. Season with the soy sauce and honey. Garnish with parsley and scallions before serving.


For when we get eggplant:
http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

August 20-27, 2011

In the box:

Arugula - Th
Asian stir-fry mix (tatsoi/mizuna) - M
Beets (mix of golden and red) - F
Chard - W
Cilantro - Su
Green beans + - M, T
Leeks + - M
Lettuce -T, Th, F
Potatoes (Yellow Finn) - W
Radicchio - Th
Sweet peppers - M
Dry-farmed tomatoes - Sa

In the fridge:
Beets - Sa

Leeks - Su

Lettuce - Sa, T, Th, F

Green Beans - Sa

Radicchio - Th

On the counter:

Tomatoes - Sa

Tomatillos - Su

Menu

Saturday: Salad, Smoked Pork Loin, Steamed Green Beans, Beet Mango Coconut Smoothies

Sunday: Tomatillo Cilantro Sauce Chicken Enchiladas

Monday: Tofu Stir Fry

Tuesday: Smoked Salmon, Green Beans, Salad

Wednesday: Chard Gnocchi, Salad

Thursday: Mixed Greens Calzones, Salad

Friday: Beet Topped Salad

Recipes

Tomatillo Cilantro Sauce

Swiss Chard Gnocchi
serves 6

1 lb. potatoes (sez Russets, but who cares... Fingerlings'll do fine - Debbie)
1 tsp. salt
1/2 tsp. ground black pepper
1 1/4 lb. chard, stems/ribs removed (who knows how much 1 1/4 lbs. is... just use the whole bunch in your box)
1 lg. egg
1 tbsp. olive oil
1 3/4 C (about) flour

Steam potatoes until very tender (about 20 min.). Cool slightly, peel if you like (I don't) and mash thoroughly in a large bowl. Mix in salt & pepper.Meanwhile, steam chard until wilted, about 3 minutes. Drain, cool, and squeeze out as much excess liquid as possible. Finely chop, then add to potatoes. Stir in egg and oil. Gradually mix in enough flour to form a soft, slightly sticky dough. Dust a baking sheet with flour (I lay out a sheet of waxed paper myself). Working in batches and using floured hands, roll about 1/4 cup of dough on a lightly-floured work surface to form a 12-inch long rope. Cut into 1-inch pieces. Roll each piece into an oval ball and then using a whisk, gently roll each ball down the length of the wires, making a ribbed impression in the gnocchi (I hold the balls in the palm of my hand and use the tines of a fork). Transfer gnocchi to prepared baking sheet and repeat the above process with rest of dough. (At this point, gnocchi can be frozen right on the baking sheet, then transferred to a ziploc bag for future use. Cooking is the same for fresh as frozen. - Debbie) Working in batches, cook gnocchi in a large pot of boiling salted water until they float. Remove with a slotted spoon and transfer to a bowl. Serve with your favorite pasta sauce, or sauté in butter and sprinkle with fresh parmesan. Or... use your imagination!

Mixed Greens Middle Eastern Style
from 108 Recipes/Gourmet Vegetarian Cooking, from Nyinga Institute
Serves 4 to 6

4 bunches greens, leaves sorted & washed, stems removed (Sue says you can use any kind of green, although she has not tried Asian Greens.)
2 tbsp. olive oil
2 tbsp. peanut oil
1 lg. onion, chopped medium-fine
8 - 10 cloves garlic, minced
1/4 C fresh parsley, chopped
1/4 C fresh cilantro, chopped
2 tsp. ground cumin
2 tbsp. sweet paprika
1/8 - 1/4 tsp. cayenne (optional)
1 tsp. salt, or to taste
2 C canned tomatoes, chopped, with their juice


Use a large pot with a tight-fitting lid and heavy bottom. Coarsely chop greens. Heat oil and sauté onion and garlic for about 5 minutes, until they are soft. Stir in herbs and spices. After a minute or so, add greens and salt. Stir vigorously to mix the greens with onions and spices. The greens will shrink as they wilt, so you can add them by the handfuls if they do not fit in the pot all at once.

Turn heat to high, stir in tomatoes with their juice. Cover and bring to a boil, reduce heat to medium, let sim-mer, covered, stirring often to prevent sticking. After about 40 minutes, taste for doneness. If the greens are tender, reduce heat and simmer, uncovered, stirring frequently, until they are fairly dry, with only some liquid showing on the bottom of the pot when stirred aside. Do not leave them unattended until they are finished; they scorch easily.

Comments from Sue: This is a very forgiving recipe. I have used all dried herbs when fresh were not at hand. I have used more or less greens and tomatoes. I have used this recipe over rice, in calzones with pine nuts and feta cheese, and on top of pizza. It also freezes well.

August 7-12, 2011

In the box:

Arugula - Th
Beets - Th
Pickling cucumbers - Su, Lunches
Green beans - M
Lettuce - Su
Basil - F
Radicchio - W
Spinach -Th
Japanese white turnips - Su
Asian stir-fry mix (tatsoi/mizuna) - T
Padron peppers - T
Strawberries

In the fridge:

Leeks
Spinach - Th
Padrone Peppers
Carrots - Su, T

Menu:

Sunday: Smoked Meat, Salad, Mashed Turnips and Carrots
Monday: Paprika Shrimp Green Bean Saute
Tuesday: Greens & tofu Stir-Fry with Rice
Wednesday: Radicchio Risotto
Thursday:
Co-op:Spinach & Blueberry Waffles, Chicken Nuggets, Beet and Mango Smoothies, Cucumber Sandwiches
Dinner: Arugula Pesto Pasta
Friday: Basil topped Pizza

Grocery List:

Smoked Mozzarella
Parmesan
pine nuts

mangos

shrimp

tofu 

cannellini beans

 

Plan:
Sunday - Smoke meat, rinse & spin all greens, cook and puree beets and spinach

Monday - Cook dinner

Tuesday - Cook dinner

Wednesday - Cook Dinner during naptime

Thursday morning - make waffle batter, slice cucumbers

Thursday lunchtime, cook waffles, chicken nuggets

Thursday naptime - make pesto

Friday naptime - make pizza dough, take pizza sauce out of freezer

Recipes:

http://www.eatingwell.com/recipes/paprika_shrimp_green_bean_saute.html
http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292
http://www.vegalicious.org/2011/07/29/beet-and-mango-smoothie/

July 9 - 15

In the box:

Arugula - M
Asian greens (Tatsoi) - W
Carrots - Sa
Cilantro - M
Peppers - M
Broccoli - R

Kale - M
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries

In the Fridge:


Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa

Meals:


Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:

     - Coop: Homemade Breakfast Bars, Potato Pancakes, Cucumber sandwiches, Strawberries, Broccoli

     - Dinner: Spinach Leek Frittata

Friday: Homemade Pizza with leftover veggies

Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream

Costco:
Snacks
OJ

Recipes:


http://seitanismymotor.com/2007/07/28/arugula-bread/

Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!

1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt

For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.

Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).

Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!

Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.

http://www.mommiecooks.com/2010/08/24/homemade-strawberry-breakfast-bars/

Spinach Leek Frittata
from the Rolling Prairie Cookbook
serves 6

1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)

Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm. 

Steamed Broccoli with Skordalia Thessalonike Sauce

The recipe here is basically for the sauce. The Moosewood folks say, “it can be used on steamed or raw vegetables, and on broiled, poached or baked fish, but we especially like this sauce on steamed broccoli.” According to Moosewood, “Skorda, the Greek word for “garlic” is – for good reasons – the root of skordalia, the creamy garlicky potato sauce popular throughout much of Greece and Macedonia.”

Makes 2 generous cups

2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)

Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.

Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.

Stir Fry Success

RJ liked this because it contained pineapples, Logan ate it, and Lance ate it.  I think it's worth another round!
I found the recipe on the Live Earth Farm Recipe Database.

Asian greens w/tofu, pineapple, garlic & ginger 
serves 4 
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)

2 tbsp. olive oil 
1 small onion, sliced thin 
1 C chopped fresh pineapple 
2 cloves garlic, chopped fine 
2 tbsp. chopped ginger 
4 tbsp. chopped oregano 
3/4 lb. very firm tofu, cut into large, 
bite-sized pieces 
2 tbsp. soy sauce 
6 C cleaned, chopped asian greens 
1/2 C chopped fresh green onions 
Fresh chiles, to taste (optional)

Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve. 

July 2 - 9, 2011

In the box:

Arugula - R
Asian stir-fry mix (Mizuna/Tatsoi) - T
Broccoli - F
Carrots (new crop; baby and bunched) - W, F
Kale - Su
Lettuce - W
Fresh onions - M, T
Radishes
Spinach - Su
Strawberries

Leftover from last week:


Cabbage - M
Potatoes (forgot to put them on the pizza - doh!) - M
basil - R
parsley - Su
onions - M, T
garlic -Su, T, R
carrots - M (some), W

Menu:

Saturday - Dinner Out
Sunday - Cornmeal Crusted Cod with Garlicky Spinach/Kale
Monday - Coleslaw (make ahead), Cheese Burgers, Oven Fries, Strawberry Shortcake
Tuesday - Asian Greens w/tofu, pineapple, garlic, and ginger
Wednesday - Sunday's Dinner or Dinner Salad
Thursday -  Spaghetti with Arugula Pesto
Friday - Chicken with Broccoli and Carrots

Groceries:
Pineapple
Lemon
Ginger
Capers
Parmesan
sour cream
Buttermilk
Milk

Recipes

All non-linked recipes are from the Live Earth Farms Recipe Database.

Cornmeal-crusted Cod with Garlicky Spinach
from "Your Organic Kitchen" by Jesse Cool
serves 4

"The combination of cod, cornmeal, and spinach in this recipe is wonderful. A few drps of hot sauce can really pull it all together. Allow about one bunch of fresh spinach per person."

[Since we never get that much spinach in our box in any one week, I'd feel free to supplement with chard or kale! - Debbie]

4 cod or scrod fillets (~4 oz. ea.)
1 1/2 C buttermilk
1 C cornmeal
3 tbsp. chopped fresh parsley (I'm sure cilantro would do if you don't have parsley - Debbie)
1 tbsp. dried oregano
2 tsp. dried thyme
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 tbsp. olive oil
2 garlic cloves, minced
2 lbs. fresh spinach, steamed
Juice of 1 large lemon
1 tbsp. soy sauce
Zest of 1 lemon

The night before serving, place the fillets in a bowl and pour the buttermilk over all. Toss to coat. Cover and refrigerate.

Pre-heat oven to 250 degrees F.

In a pie plate, combine cornmeal, parsley, oregano, thyme, salt, black and red pepper. Remove fish from buttermilk, shaking off any excess. Dip in the cornmeal mixture, turn-ing to coat completely.

Heat 1 1/2 tbsp. of the oil in a large skillet over medium heat. Add 2 fillets and cook for 8 to 10 minutes, turning once, or until browned and the fish flakes easily. Place on a baking sheet and keep warm in the oven. Repeat with 1 1/2 tbsp. of the remaining oil and 2 fillets.

Wipe the skillet clean and heat the remaining tbsp. oil over medium heat. Add the garlic and cook for 2 minutes. Add the spinach, lemon juice, and soy sauce and cook for 3 minutes, or 'til heated through. Place on a serving platter and top with the fillets. Sprinkle with the lemon zest.

Creamy Coleslaw

Asian greens w/tofu, pineapple, garlic & ginger
serves 4
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)

2 tbsp. olive oil
1 small onion, sliced thin
1 C chopped fresh pineapple
2 cloves garlic, chopped fine
2 tbsp. chopped ginger
4 tbsp. chopped oregano
3/4 lb. very firm tofu, cut into large,
bite-sized pieces
2 tbsp. soy sauce
6 C cleaned, chopped asian greens
1/2 C chopped fresh green onions
Fresh chiles, to taste (optional)

Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve.

Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4

1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper

Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.

Pesto
makes about 1/3 cup (can be easily doubled)

1/2 C firmly packed fresh basil leaves
1 tbsp. pine nuts
1 small clove garlic, minced/crushed
1 1/2 tbsp. grated (quality) parmesan
3 tbsp. good olive oil
salt to taste

Toast pine nuts in a dry skillet over medium heat, shaking pan and stirring often, until they just begin to brown and become fragrant. Remove from pan and cool a bit. Place all ingredients but oil in a food processor and process quickly to make a coarse, grainy paste. With motor running, pour in olive oil slowly (not painfully slowly, just not all at once). Season to taste with salt. Can be used immediately, or refrigerated (place in a jar and cover with a thin drizzle of olive oil, or a piece of plastic wrap pressed against surface of pesto to minimize surface discoloration). Pesto is great with plain old pasta, or grilled veggies and pasta, or, heck, try it on potatoes and green beans!!

May 28 - June 3

In the box:
Arugula - M
Asian stir-fry mix (mizuna and tatsoi) - TH
Chiogga beets - W
Broccolini - T
Purple carrots - W
Orange carrots from last week - TH
Fava beans - M
Kale - F
Lettuce (romaine) - W
Fresh "green" onions (red or yellow) - T, F
Radishes - Make pickled radishes Monday for snacking
Spinach - M
Sugar snap peas - TH?
Strawberries - M

Menu

Saturday: SUSHI!!
Sunday: Leftovers
Monday: Fava Bean and Strawberry Salad with Cheeseburgers (http://www.europesbest.ca/recipes/Tex-Mex-Turkey-Spinach-Burgers)
Tuesday: Shrimp Sauteed with Broccolini (http://www.myrecipes.com/recipe/shrimp-sauteed-with-broccolini-50400000109571/)
Wednesday: Beet-carrot-apple-raisin-walnut salad
Thursday: Asian Beef and Greens
Friday: Quinoa with Vegetables

Grocery List:

Milk
Burger Buns

Organic Olive Oil (Costco)

Organic Sugar (WinCo)

Mayo

Rice vinegar

Quinoa
Beef if on sale

Ground Turkey

Recipes (All from the Live Earth Farm Database with notes that are from the Editor, not me)

Fava Beans and Strawberry Salad with Pecorino
modified from a recipe I found online on the CUESA (Center for Urban Education about Sustainable Agriculture) website. Recipe is credited to Chris Cosentino of Incanto Restaurant and Bar [my notes and modifications are in square brackets – Debbie]
Serves 4

[This recipe calls for ‘rucola,’ which is an-other name for ‘arugula,’ a dark, spicy, leafy green we get in our shares several times a year. ]

2 C shelled fresh fava beans
2 C strawberries
Wild rucola [arugula]
Pecorino cheese [or similar hard cheese]
Juice of 1 lemon
¼ C balsamic vinegar
4 tbsp. extra virgin olive oil
Kosher or sea salt, to taste
Coarse ground black pepper to taste

Bring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to a seasoned ice bath so as not to over cook. Once cooled, re-move the skin* and discard. Place the favas in a mixing bowl, then set aside.

[*To remove the skin of fava beans, after they’re cooked, pinch a hole in the skin at one end of the bean and ‘squirt’ out the bright green inner bean.]

Wash the strawberries, then remove the green tops. Cut berries into quarters and add to the mixing bowl with the favas. Season with salt and fresh ground pepper.

Add the rucola [arugula] [or torn up, bite-sized pieces of various lettuces], then dress with a splash of lemon juice, balsamic vinegar, and extra virgin olive oil, toss to incorporate all the in-gredients then put on a platter or plate.

Using a peeler, peel curls of Pecorino [or Romano or Parmesan] on top and serve. [If you don’t have any of these cheeses, Feta cheese would be tasty too; just crumble on top instead of slicing.]

Pickled Radishes

Ingredients

1/4 cup Japanese rice vinegar
1/4 cup sugar
1 teaspoon salt

Beet-carrot-apple-raisin-walnut salad

A few years ago in this newsletter, I expounded on the flexibility and fun of carrot-apple-raisin salad (8th Harvest Week 1999). But this year, in my never ending quest for new and different ways to use box veggies I serendipitously discovered that adding grated raw beet to the mix was a charmer! (Not to mention another great way to sneak those beets into your meals.) So try this: grate up a few carrots and a raw beet (scrubbed and peeled lightly with a vegetable peeler first). Add cut up apple, a handful of raisins, and some nuts (toasted if you have the time and inclination! A few mintues in the toaster oven does the trick). Stir in a dollop of mayo to incorporate everything and serve! You can enhance the mayo with a little lemon juice, honey and cinnamon for added yum.

Asian Beef and Greens (use carrots and snap peas too if not for another recipe)
(adapted from Traci Townsend's Classic Beef or chicken Veggie Stir-fry)

2 lbs. London Broil (or equivalent)
6 oz toasted sesame oil (divided)
1 oz white wine vinegar
2 oz soy sauce

Slice beef and cut into bite-sized pieces. Marinade several hours in 3 oz toasted sesame oil, the white wine vinegar, and the soy sauce.

Drain off marinade. Fry beef in 3 oz toasted sesame oil. Add in garlic, ginger (lots!), onions, and/or leeks and fry till tender.

Thinly slice lots of greens [We're getting lots of Asian greens this week, so timing is perfect!]. I've used Napa cabbage, turnip tops, beet tops, bok choy, kale, dandelion greens, mystery greens from the Asian market - just about anything (except spinach - too strong for this dish). I usually use about three or four bunches of whatever greens I have on hand. Add the rest of the marinade and the greens to the beef and fry until tender.

Garlic-Toasted Quinoa with Vegetables 

[Marie's variation] After browning the garlic, I added small pieces of chicken until cooked. Then I added the quinoa and cooked stirringly for about 3mins until lightly toasted but not completely brown, then I added water. I then added the diced potatoes while the quinoa was cooking. When the quinoa was almost cooked, I added green beans in lieu of asparagus. You can pretty much use any greens in this recipe, I have used mustard greens for example. I did not use shiitake mushrooms as I did not have any, and I used walnuts instead of almonds.

For later:

Lumdardy Pie
Member Piper McNulty who submitted this says, “This is an amazing recipe for plain red beets (does not work well with striped or yellow beets, must be solid red). It is a savory pie to be served as a side or main dish. It is from ‘The good Huswifes Handmaide for the Kitchin,’ by John Partridge, 1594 - given to me by my cousin, who was a member of the Society for Creative Anachronism in college. It sounds crazy but it looks gorgeous and tastes amazing - (and I don't like red beets particularly). Slices are a beautiful hot pink and hold together firmly.”

1 1b. fresh red beets, finely grated (about 4 smallish beets)
2 tbsp. brown sugar
2 tsp. to 1 tbsp. bread crumbs (you can make your own from a bit of bread)
3/4 C sharp cheddar cheese, grated
1/4 C currants
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 1 tbsp. fresh ginger, finely grated
3 egg yolks (or you could try 2 whole eggs?)
4 tbsp. butter, melted

1 bottom crust in pie pan [if you want an easy pie crust recipe, see the crust in the “Debbie’s Apple Pie” recipe, which ran in the last newsletter, Winter Share week 3]

Mix all ingredients.
Fill pie crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool.

Debbie’s Kale with Bacon and Apple
serves 2

1 bunch kale
1 small apple
1 slice of *good* bacon (Niman Ranch nitrate-free is what I use. You should be able to find this in the grocery store. Just don’t look at the price.)
1 small handful of regular or golden raisins
1 small handful of walnuts, broken into pieces or coarsely chopped
splash of cider vinegar
salt

Wash kale, strip leaves from stems [hold stem in one hand and ‘strip’ greens off with other hand] and discard (or compost) stems. Tear or chop leaves into bite-size-ish pieces.

Put raisins in a small cup or dish, add boiling water just to cover and set aside to plump (or, add water to cover and put in a microwave for about 1 minute, then take out and set aside to plump).

Cut bacon crosswise into 1/4 inch strips (or dice).

Wash, quarter, core and dice apple (do not peel). [I slice apple quarters into 3 or 4 slices, then slice again crosswise to create ‘dice’]

Over medium-high heat, cook bacon in a large skillet (I use my nonstick wok/skillet) until fat starts to render. Add diced apple and walnuts, and continue to cook until bacon starts to crisp and apple and walnut pieces start to brown a little. [Note: I do NOT decant the bacon grease; the fat adds to the mouthfeel of the overall dish. That’s why I recommend using ‘good’ bacon, because fat is where the toxins accumulate, so you want good bacon without nitrates, chemicals, hormones, etc.]

Add kale; decant raisin soaking water into pan (to add moisture for steaming the kale), setting raisins aside for now. Stir/sauté/steam until leaves cook down to the desired tenderness (some people like their kale ‘chewier’ than others; if you cook it a little longer, the kale will not be as bright a green, but the texture will soften, given sufficient moisture).

When kale is cooked to sufficient doneness, add a splash or two of cider vinegar, to taste. Ditto with salt. Stir to incorporate, maybe sautéing for a minute more, then remove from heat and serve, or cover and keep warm until ready to serve.

Note: once you add the vinegar, the greens will for sure lose their lovely ‘green’ but, oh well. The flavor is delicious!

Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit

3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens

For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.

Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

Broccoli, Beet and Feta Pasta
There are no real measured quantities here. This recipe is not that picky!

broccoli or broccolini, cut into bite-sized pieces
a few beets, topped, tailed, peeled, sliced, then cut crosswise into strips
penne pasta
onion, garlic, olive oil
toasted walnuts (optional)
feta cheese
salt and pepper

Cook beet strips in a saucepan of boiling salted water about 10 minutes or until tender. Boil your penne pasta according to package directions, adding the cut up broccoli for the last 2 to 3 minutes of cooking time so it will be done when the pasta is done. Meanwhile, in a large skillet, sauté onions and garlic in olive oil until translucent or even longer, if you like them a little caramelized. When the pasta/broccoli is done, drain well then add to skillet and stir/toss to combine. Add crumbled feta cheese to mixture and stir/heat until feta melts and makes it all creamy. Add salt to taste, and I like to add a generous amount of fresh ground black pepper. Drain and add beets last, stirring just to mix (so the beets’ color doesn’t overpower it all). Stir in optional toasted walnuts and serve.

Variation: as I mentioned above, I made up this recipe in January, when fresh tomatoes were not in the pantry, but since we have lots of them now, I bet it would be good to add diced fresh tomato (or halved cherry tomatoes), or substitute tomatoes for the cooked beets if you don’t like beets.