October 15-20

In the box:

Gala apples
Beets - R
Red Russian kale - T
Green beans
Leeks - T
Lettuce - Su
Chard - R
Sweet peppers & Hot Peppers
Summer squash - M
Dry-farmed tomatoes

In the house:

Basil - Su
Napa cabbage - W
Hot peppers (Hungarian yellow/red; Padrons) - Su, W
Yellow Finn potatoes - T
Sweet peppers - Su
Summer squash - M
Dry-farmed tomatoes - Su, M, T

Menu:

Sunday: Fresh tomato pizza with salad

Monday: Squash Spaghetti, make bread

Tuesday: Black Eyed Pea and Lentil Soup

Wednesday: Cabbage and chicken burritos

Thursday: Roasted Red Pepper Chili with Green Beans

Co-op: Pumpkin Zucchini Bread (Snack), Beet & Chard Waffles with Apples and smoothies.

Other cooking tasks: Throw leftover veggies in stock pot to make veggie broth, skin and puree the rest of the tomatoes to can, roast all peppers and freeze leftovers.

Groceries:

Italian Sausage
mozzarella
tortillas
nutritional yeast
organic black eyed peas (if they have them)

Recipes:

http://southernfood.about.com/od/summersquash/r/Summer-Squash-Pasta-Recipe.htm

Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping!
serves 6 – 8

2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped
4 garlic cloves, minced (or equivalent in green garlic)
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste

Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco.

The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.

Janet’s Sautéed Cabbage Burritos
from member Portia Halbert, who says, “I was reading your cabbage section [from the last newsletter] and thought I'd send along the recipe I use for almost all of the cabbage I get from you. It's from ‘The Farm Vegetarian Cookbook.’ I know this recipe by heart, and it can be made in about 15 minutes; it's always surprising how good cabbage can be.”

1 onion chopped
4 tbsp. oil
One head of cabbage cut into eighths, then sliced crosswise
2 tbsp. soy sauce or Braggs [a kind of soy sauce]
½ tsp. vinegar (I use white wine vinegar, but any other vinegar will work)
2 tbsp. nutritional yeast
1-2 tbs. Sriracha depending on how spicy you like it - this is my addition and I think it's essential. [Sriracha is a Thai hot sauce made from chile peppers, vinegar, garlic, sugar and salt. I had to look it up because I hadn’t heard of it before! - Debbie]
2 cloves of garlic or 1 tsp. garlic salt
salt and pepper to taste
2 tbsp. additional oil (optional)

In large pot, sauté onion in oil until transparent. Add remaining ingredients and cook until cabbage is soft and golden. Wrap in warm tortilla and enjoy.

Debbie’s Ground Beef and Roasted Farm Peppers Chili
Onion, chopped (medium sized, or half a big one)
Ground beef (I used a 1lb. pkg. of my Morris Grassfed Beef)
Salt
Garlic, minced or crushed (as much as you like!)
Some ground cumin
Some ground red chili pepper
Half a dozen or more peeled farm tomatoes, chopped [dont’ know how to peel a tomato? See end of recipe]
A can of cooked pinto beans (or cook your own)
A bunch of chopped up roasted peppers [see above for how to roast them, if you’re jumping to this recipe from the database]
A generous handful of chopped fresh cilantro (optional)

Pat ground beef dry, break apart with your hands a bit, sprinkle with salt and set aside. In a large heavy skillet over medium heat, sauté onion in some olive oil, until starting to brown. Crumble ground beef over this and cook, stirring occasionally, until beef is also starting to brown (this way you kinda continue to caramelize the onions while the beef is cooking). Add garlic, stir and cook another minute or so. Sprinkle on some cumin (maybe ¼ tsp), and chili powder (less if you just want that ‘chili’ flavor, more if you like more heat). Add chopped peeled tomatoes and any accumulated juice and cook awhile (covered, if you like) until the tomatoes start to disintegrate. Add the can of pinto beans, bean liquor and all (i.e. the liquid in the can). Add the chopped roasted peppers. Cook and stir until heated through and bubbling. Turn off the heat and add the optional chopped cilantro at this point. Serve with a bunch of corn tortilla chips, which can be used to scoop and eat the chili with! This also would freeze well for later use.

September 23 - 29

In the box:

Gala apples
Basil - Sa, W
Napa cabbage - M
Carrots - Sa
Green beans
Red Russian kale - W
Lettuce - Sa
Pac choi - T
Sweet peppers - Sa, canning
tomatillos - Sa
potatoes - Sa
Summer squash + - R
Dry-farmed tomatoes +

In the house:
Dill - R
peppers - T
padrone peppers
heirloom tomatoes - Sa

Grocery List:

Bleu Cheese
Bacon
Chinese Egg Noodles
Garlic
Shallots
Kuzu or Arrowroot
Shitake Mushrooms
Organic Shortening
Organic Cream
Wine
Limes
Cocoa

Menu

Friday: Leftovers

Saturday:
Bruchetta
Salad (lettuce, peppers, tomatoes, carrots)
Scalloped Potatoes with Tomatillo Sauce
Smoked Meat
Birthday Cake and Ice Cream

Sunday: Leftovers from Saturday, canning peppers, drying tomatoes
Monday: Warm Napa Cabbage with Bacon and Bleu Cheese, Dilled Salmon
Tuesday: Noodle Soup
Wednesday: Fusilli with Basil and Kale
Thursday: Stuffed Tex-Mex Squash
       Co-op: Apple, Carrot, Peanut Butter Waffles, Cheddar Dill Scones, Steamed Green Beans

Recipes

Warm Napa Cabbage with Bacon, Blue Cheese and Apple
from Franklin Cafe, in Boston (adapted for farm goodies)
serves 4

2 tbsp. Dijon mustard
2 tbsp. white wine vinegar
2 tbsp. vegetable oil
5 thick applewood-smoked bacon slices (about 5 oz.), chopped
One 1 ½ lb. head of Napa cabbage, halved lengthwise, thinly sliced (about 12 C)
One 8-oz. head of radicchio
1 large tart apple (or a couple small farm ones), peeled, coarsely grated
1 C (4 oz.) crumbled Maytag blue cheese [I like Cowgirl Creamery blue cheese - it's more local!]
Thinly sliced fresh sage leaves

Whisk Dijon mustard and vinegar in small bowl for dressing. Heat vegetable oil in heavy large pot. Add bacon and cook until crisp. Add Napa cabbage and radicchio [or collards or kale], stir until wilted, about 1 minute [yeah, I know I said above not to stir-fry collards, but this is a little different... here, you're just wilting it, and you want that 'bitter' flavor in this case, like that which you'd get from radicchio]. Transfer cabbage mixture to large bowl. Add mustard dressing, apple, and cheese to bowl and toss. Sprinkle with thinly sliced sage and serve.

Mei Qing Noodle Soup
from the website for Abundant Harvest Organics, a CSA in Central California
Serves 2-3 (May be doubled)

1 qt. chicken or veggie stock
2 tbsp. soy sauce
1 tbsp. sherry
6 dried wood ear or shitake mushrooms
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1/2 C onion, thinly sliced
Salt and freshly ground black pepper
1/3-1/2 lb. Chinese egg noodles
2 tsp. dark sesame oil
1 C cooked chicken
1 Mei Qing Choi, chopped
1 sweet red pepper, julienned [use the sweet yellow Hungarian peppers]

Combine stock, soy sauce sherry, mushrooms, ginger, garlic, and onions in a large saucepan. Season to taste with salt and pepper [if you use packaged stock, check saltiness before adding more; you might not need more, since you're already adding soy sauce]. Simmer for 25 minutes. Meanwhile bring a large pot of salted water to boil. Add noodles, cook until just barely tender, drain. Toss noodles with sesame oil and keep warm. Add chicken, mei qing, and sweet pepper to broth. Simmer another 6-8 minutes. Place a nest of noodles in each bowl, ladle broth and vegetables over nest and serve hot. Chinese chili paste may be served on the side as a condiment. 

FUSILLI with BASIL AND KALE
Serves 4
This fun-shaped pasta with long spiraling curls makes a festive dish. Dotted with vegetables and tossed in garlicky sauce, Roman-style, this recipe is a real attention-grabber.

1 lb. fusilli
2 tsp. olive oil
7-8 cloves garlic, minced
2-4 shallots, minced
sea salt
1/2 C sun-dried tomatoes
1 C vegetable stock
1 bunch kale, finely diced
2 tsp. kuzu or arrowroot, dissolved in 1 tbsp. cold water
12-18 basil leaves, minced

1. Bring a pot of water to a boil, and add the fusilli. Cook until just tender to the bite, about 8-10 minutes.
2. While the fusilli is cooking, heat the olive oil in a deep skillet over medium heat. Add the garlic and cook 1-2 minutes. Add the shallots, and a pinch of salt and cook, stirring until the shallots are translucent. Stir in the sun-dried tomatoes and season lightly with salt. Add the stock and simmer until the tomatoes are soft, about 6-8 minutes.
3. Add the kale and coolk until the kale is wilted and turns a deep green, about 8 minutes. Stir in the thickener until a thin sauce forms, about 3 minutes.
4. Drain the fusilli, do not rinse. Add the fusilli and sauce to the pasta cooking pot and stir until the fusilli is well-coated with the sauce. Gently fold in the basil. Transfer to a pasta bowl and serve immediately, garnished with basil leaves.

September 3 - 9, 2011

In the box:

Basil - R
Beets - Su
Chard - T
Fennel - M
Leeks - Su, M
Potatoes (Yellow Finn) - Su, M
Radicchio - Sa
Scallions - T, R
Spinach - Sa
Sweet peppers - T
Dry-farmed tomatoes (lots!)- M, W,
Strawberries

In the house:
potatoes
leeks - Su, M
tomatoes - M, W
carrots - M
sweet peppers - Sa, M, T
padrone peppers - M
celery - M
cilantro - M

Menu:
Saturday - Casa McCauley's
Sunday - Ethiopian Beet-Potato Salad with Lemon, lemon baked chicken
Monday- Gazpacho, Potato and Fennel Bake, Smoked Meat?
Tuesday - Chard and Pepper Frittata
Wednesday - Alfredo with Tomatoes
Thursday Co-op - Truffles as a project, Sweet pepper, cottage cheese "boats", Savory Waffles
Thursday Dinner -leftovers

Groceries:
Cucumbers (3)
feta
red onion

Recipes:

Ethiopian Beet-Potato Salad with Lemon
from Meskerem Restaurant, Wash. D.C.
serves 4

1/2 onion, chopped
1/4 C fresh lemon juice (1 med. lemon)
3 tbsp. vegetable oil
1 jalapeno chili, seeded, minced
1 lb. beets (appx. four 2" diameter),
tops & roots trimmed, gently washed
1 lb. potatoes (match beet volume),
scrubbed, skins left on

Combine onion, lemon juice, jalapeno & oil in a large bowl. Set aside. Cook potatoes & beets in separate large pans of boiling salted water until just tender: about 30 min. for the potatoes, 45 min. for the beets. Drain. Cool slightly. Peel & cube beets, cube potatoes and add both to lemon mixture, tossing to coat. Season generously w/salt & pepper. Serve warm or at room temperature.

LAYERED POTATO and FENNEL BAKE

4-6 potatoes
1 large fennel bulb
1 medium onion (use the fresh onions from your CSA box if you have any left; they are perfect for this dish!)
1/2 C finely grated cheese of choice
1 C cream (I sometimes use almond milk)
1/4. tsp. freshly grated nutmeg
freshly groung black pepper

1. Pregheat the oven to 350 degrees F. Brush a large, shallow, ovenproof dish with melted butter or oil. Cut the potatoes into thin slices. Cut the tops off the fennel and thinly slice the bulb. Peel and thinly slice the onion.
2. In prepared dish. alternately layer the potatoes, fennel and onions, ending with a layer of potatoes on top. Sprinkle evenly with the cheese. Pour the cream over everything as evenly as possible.
3. Sprinkle with nutmeg and pepper, to taste.
4. Bake for 45 minutes or until golden brown. Remove from the oven and allow to stand for 5 minutes before serving.

NOTE: To prevent the cut potatoes from browning before assembling the dish, place them in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry before using.

OPTIONS: When I have them, I also like to include a layer of thinly sliced apples in this dish. If you don't like fennel, you can substitute apple, although the fennel adds a wonderful flavor and texture, so I always use it!

REBECCA'S GAZPACHO
about 4-5 tomatoes (more if they are small), small dice
1 hot pepper, padron if you have it, diced (you can substitute jalapeno or serrano if you like, or simply omit if you don't want it hot)
2-3 sweet peppers, small dice
1 small red onion, small dice
1/2 bunch cilantro or parsley, chopped finely
1 stalk celery, small dice (optional - I love the crunch it adds)
2-3 cucumbers, diced
1 small carrot, small dice
juice of 1 lemon (or to taste)
1-2 squirts of worchestshire sauce
sea salt and pepper to taste
2-3 extra tomatoes to puree, scored on the bottom (cut an X across the bottom with your knife)

1. Boil water in a sauce pan and drop (carefully) the extra scored tomatoes in for about a minute, just until the skins start to split and pull away from the tomato. Take out of the water and let cool. When they are cooled, peel the skins off and puree in a blender. Set aside.
2. In a large mixing bowl, mix all of the other ingredients together, adjusting the flavors as you blend.
3. Add the pureed tomatoes to moisten the mixture. (You may like more puree; I like mine thick, so I don't add very much of the puree)
4. You may need to add bit more acidic flavor; I sometimes use red wine vinegar with the lemon juice to brighten the flavors.
5. This is good served at room temperature so that all the flavors shine.

Spinach and Roasted Pepper Frittata

from Fields of Greens, a great cookbook by Annie Somerville of Greens Restaurant, in San Francisco:
serves eight to ten

"Roasted peppers add a lively twist to this savory Greek frittata. A hint of fresh rosemary permeates the eggs and wilted spinach, while the tangy feta cheese picks up all the flavors. Take it on a picnic or serve for a light supper with a salad of vine-ripened tomatoes tossed with fruity olive oil, red wine vinegar, Kalamata olives, and chopped garden mint."

1 1/2 tbsp. light olive oil
2 bunches spinach, stems removed and leaves washed, about 16 cups packed
Salt and pepper
4 garlic cloves, finely chopped
1 yellow or red bell pepper, roasted, peeled and diced [use any of the farm's sweet peppers, and since they tend to be small, I'd use 2 or 3. Click here if you don't know how to roast and peel peppers]
2 scallions, both white and green parts, thinly sliced on a diagonal [alternatively, use very thinly sliced onion]
1 oz. Parmesan cheese, grated, about 1/3 C
3 oz. feta cheese, crumbled, about 3/4 C
1 tsp. finely chopped fresh rosemary
2 tsp. fresh lemon juice
8 eggs, beaten
3 tbsp. Reduced Balsamic Vinegar (optional) [see below]

Preheat oven to 325 degrees F.

Heat 1/2 tbsp. of the oil in a large skillet. Wilt the spinach over high heat with 1/4 tsp. salt, a few pinches of pepper, and the garlic. Drain and cool the spinach. Squeeze out the excess moisture a handful at a time and coarsely chop. Place the spinach in a bowl with the peppers, scallions, Parmesan, feta, rosemary and lemon juice. Stir the eggs into the mixture and add 1/4 tsp. salt and a few pinches of pepper.

In a 9-inch saute pan with an ovenproof handle, heat the remaining tablespoon of oil to just below the smoking point. Swirl the oil around the sides of the pan to coat it, turn the heat down to low, then immediately pour the frittata mixture into the pan. The pan should be hot enough so that the eggs sizzle when they touch the oil. Cook the frittata over low heat for 1 to 2 minutes, until the sides begin to set; transfer to the oven and bake, uncovered, for 20 to 25 minutes, until the frittata is golden and firm.

Loosen the frittata gently with a rubber spatula; the bottom will tend to stick to the pan. Place a plate over the pan, flip it over, and turn the frittata out. Brush with the vinegar if you like. Serve warm or cool to room temperature. Cut into wedges and serve.

The frittata can also be cooked entirely in the oven. Pour into a lightly oiled baking dish and bake for about 25 minutes, until the eggs are golden and set.

Tropical Basil Chocolate Truffles
found online here http://www.wineandfoodtravel.com/food/basil-does-dessert-how-sweet-it-is/

16 ounces semisweet chocolate chips [or equivalent; if you use bars like Bakers Semi-Sweet, you need to grate or chop it up into fairly small bits]
3/4 C coconut milk
1/4 C packed basil leaves [I used more, just 'cuz I could!]
3 tbsp. unsalted butter
1 tsp. grated orange zest
1/2 C cocoa powder

1. Place chocolate in a medium mixing bowl and set aside.

2. Place coconut milk and basil in a small saucepan and bring to a boil over high heat. Remove from heat, cover, and steep 30 minutes.

3. Remove basil and return milk to a gentle simmer over medium. Pour over reserved chocolate chips and stir vigorously to melt and blend. Add butter and zest; stir until smooth. Place in refrigerator for 30 to 60 minutes, until firm enough to hold shape.

4. Scoop out a teaspoonful and form into a ball in your hands. Roll into cocoa powder to coat, gently re-roll with your hands to adhere cocoa, then roll again in cocoa. [See my notes about this, below.] Place on parchment-covered baking sheet and repeat with remaining balls. Chill until firm and serve.

Savory Waffles
http://eatplaylove.blogspot.com/2009/07/kitchen-sink-meal-savory-waffles-and.html with Jen's Modifications: 1 cup of shredded sharp cheese, about 1/3rd a cup of wilted spinach, 1/2 a cup of black beans and maybe 1/3rd a cup of chopped scallions. We used a little sour cream and ketchup on top. I've also used ketchup and maple syrup mixed before for an interesting combo.

In the box: Arugula - F Basil Carrots - Su, W Pickling cucumbers, Su,W Fresh garbanzos, bunched - W Green beans - W Leeks - F Lettuce - M, W Spinach - M Potatoes - W Sweet peppers - Th Strawberries In the fridge/from Sara's Garden: Heirloom Tomatoes - Su, W, F Padrone Peppers - Th Tomatillos - Th Plums/Peaches Green Beans Lettuce - Su, M Sunday: Hot Dogs and Salad Monday: Raviolis with Spinach Tuesday: Dinner Out Wednesday:Garbanzo Edamame Salad, String Beans with Ginger, Oven Fries Thursday: Quinoa Stuffed Peppers, Tomatillo Salsa with Chicken Tacos Friday: Leek Tomato Arugula Frittata

KIM'S STUFFED PADRON PEPPERS
Thanks, Kim, for sharing this great, tasty recipe!

Padron peppers
Cooked quinoa (instructions below)

Seasoning mix
2 tbsp. nutritional yeast
1 tsp. paprika
1 tsp. tumeric
1 tsp. sea salt
1/2 tsp. thyme
1/2 tsp.cumin
1/4 tsp. garlic powder
1/4 tsp onion powder

1. Cook the quinoa: 2-1 ratio liquid to water or stock (always rinse the quinoa before cooking to remove the "bitter" flavor it sometimes has). Bring stock or water to a boil, add the quinoa, stir, and bring back up to a boil. Cover pot and reduce to a low simmer for about 15-20 minutes. You want the quinoa to be light and fluffy. Remove from the heat and let it sit, covered, for about 10 more minutes. Remove lid and "fluff" the quinoa with a fork. Set aside to cool slightly. While it is still warm, add the seasoning mix to your desired taste. Nutritional yeast is a great booster, full of vitamin B 12, and it gives the quinoa a nutty, cheesy taste.
2. When the quinoa is seasoned to taste, stuff it into the peppers that have the tops cut off. Place them in a baking dish, drizzle with extra virgin olive oil and bake in a pre-heated 400 oven. Keep an eye on them so you can take them out when done to your liking and serve as an appetizer or a delightful snack!


REBECCA'S ADDITIONAL PADRON PEPPER IDEAS
The padron peppers are great just raw - I have been using the in salsa that usually uses a jalapeno or serrano. You can saute (fry) them in a skillet with olive oil, and serve warm with a a sprinkle of good, crunchy salt. They are fantastic grilled, similar to a bell pepper that has been grilled, but, oh, so much tastier! They are great stuffed with a creamy cheese of your choice, or you can even pickle them! 

String Beans with Ginger
from Gardencuisine, by Paul Wenner
serves 4

1/2 lb. fresh green beans
1 tsp. toasted sesame oil
1 tbsp. finely chopped fresh ginger
1 stalk lemongrass, finely chopped*
1 red chili pepper, seeded and minced**
1/2 C reduced-fat coconut milk
1/4 tsp. salt

Trim ends of green beans and cut into 2-inch pieces. Heat the oil in a large skillet and add the ginger, lemongrass, and chili pepper. Cook for 2 to 3 minutes. Add the green beans, coconut milk, 1/2 cup of water, and salt. Cover and cook over medium heat until the green beans are tender, about 10 minutes.

* Sue didn't have lemongrass, but she did have a lemon verbena bush in her yard. So in place of the lemongrass she stripped the leaves from about 4 good-sized sprigs and finely minced them. And since lemon verbena is a more tender leaf than the strong stem of lemongrass, she only added about 1/4 of it at the beginning, but the rest she added only for the last few minutes, so as not to cook away its delicate the flavor.

** Sue says about 1/8 tsp. of crushed red chili flakes is a perfectly good substitute.

And lastly, she says she once added cubed up potatoes (small cubes, about 1/2"), shelled peas (from the more mature sugar-snap pods), and some green curry paste, and was very pleased with the result! Since the curry paste is quite hot, start with about 1/4 tsp. then taste for heat. You can always add more, but you can't take it away! She says she ended up using about 1/2 to 3/4 tsp. in the end.

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/

Green Bean and Potato Curry was a Hit!

GREEN BEAN and POTATO CURRY
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric 
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once. 
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.

July 30 - Aug 5, 2011

In the box:

Arugula - M,
Beets - R
Green beans - T
Leeks - T
Lettuce - R, lunches
basil - T
Potatoes - T
Purslane - W
Red radishes - sandwiches?, salad?
Spinach - M, R
Padrone Peppers - S, T, W
Strawberries - lunches

In the fridge:

tons of peaches and plums - R
carrots - S
spinach - S, M
grape tomatoes - M
ginger - T

Menu:

Sunday: Veggie Pizza
Monday: Arugula Bread, Spinach Tomato Quiche
Tuesday: Green Bean and Potato Curry
Wednesday: Mexican Purslane Tacos with shredded chicken
Thursday: Beet Salad with Plums and Goat Cheese
Friday: leftover Vegetable Lasagna or Leftover from Freezer

Grocery List:

milk
bananas
limes
Goat Cheese
white wine vinegar
walnut oil
tortillas

If on sale:
coconut milk

Plan of Execution:
This is a new feature to help me get through the week since RJ starts swim lessons Monday at 4:40 pm and by the time I get him dried and dressed afterward, we will be home too late to prepare most dinners!
Sunday Afternoon - Make pizza dough in breadmaker, prepare quiche, wash and spin all greens
Sunday Dinner prep - make pizza, mince arugula
Monday Afternoon before gymnastics - bake Arugula bread in breadmaker
Tuesday Morning after run/playground or during naptime - Make Curry & Rice
Tuesday during Dinner - Roast Beets and Bake Chicken
Wednesday Morning after run/playground or during naptime - Shred Chicken, prepare taco filling
Thursday naptime - Make Veggie Lasagna with any leftovers from the week.
Thursday Dinner Prep - Cut Plums and Beets and prepare salad dressing
Friday - reheat lasagna or leftovers from freezer (depending on what's available)

Recipes:

Arugula Bread 

GREEN BEAN and POTATO CURRY
This is a simple curry to be served with rice, pickles, and chutney if so desired.

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings (I used the peppers from the box - delicious!)
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.

Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4

1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten

1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry.

3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread.

Beet Salad with Plums and Goat Cheese

A Week Without A Share!

For some reason our share box was missing from the pick-up site this week :( .  We're investigating what happened, but in the meantime, we are winging it on whatever fun I can dig out of the grossly unorganized freezer, leftover veggies, 10 lbs. of U pick plums and peaches that we got over the weekend, the strawberries and eggs that were there at our pick-up site, and (gasp) what we can buy at the grocery store/costco.

In the fridge:
Basil
Cilantro
Cabbage
Cucumbers
Potatoes
Corn (From the farmer stand by the U-pick orchard)
Baby Spinach (costco)
Baby Carrots (costco)

Grocery List:
Cashews
Milks
Bananas
Cream Cheese
Bagels or English Muffins

Saturday - Rotisserie Chicken and Spinach Salad
Sunday - Leftover Rotisserie Chicken, Corn, Baked Potatoes
Monday - Taco salad
Tuesday - Roasted Red Potatoes with Chimichurri Sauce and ???
Wednesday - Cabbage with Cashews and ???
Thursday - ???
Friday - ???




ROASTED RED POTATOES with CHIMICHURRI SAUCE
Serves 8

This is a super simple side dish or appetizer that is easy and fun. I like to serve them individually on a skewer, like a lollipop!

1 1/2 lbs. potatoes
1 tbsp. olive oil
1/4 tbsp. sea salt

Chimichurri Sauce
2 C lightly packed fresh basil leaves
1/4 C each: lightly packed parsley and cilantro leaves
4 cloves garlic
1/2 C red wine vinegar
1 tbsp. red pepper flakes
1 tbsp. salt

1. Preheat oven to 400 degrees F. Toss the potatoes with oil and salt and place in a single layer on a cookie sheet.
2. Bake for 30-40 minutes or until tender when gently squeezed and skin is crisp.
3. While potatoes are cooking, prepare Chimichurri sauce by finely chopping the herbs and garlic in a food processor or blender. Add remaining ingredients and pulse on and off until mixed.
4. Place potatoes on a platter and serve with Chimichurri sauce.



Cabbage with Cashews
(Original recipe was for “Chard and Cashews,” but said it was also ‘good with kale, shredded cabbage, or other greens’ so I modified it accordingly - Debbie)

One head cabbage, shredded
1 tbsp. butter
2 tsp. honey
¼ to ½ tsp. cinnamon or nutmeg
¼ C cashews, chopped
Salt & pepper to taste
Sauté shredded cabbage in butter for 5 minutes. Add honey, cinnamon, and cashews and sauté until cabbage has softened, and/or cover and steam until tender, about 5 - 10 minutes. Season as desired and serve. [If you are making this with chard, chop the stems and leaves separately, and sauté the stems in the butter first, adding the leaves later, with the honey et al.]
Variation for an asian flavor: Instead of butter, use good lard, unrefined coconut oil, or olive oil. Instead of spices and cashews, splash soy sauce on the sautéing greens and add sesame seeds to taste. Mandarin orange sections add a nice touch.
Variation with an Ethiopian flavor: Use chopped onion and sauté in butter until crispy tender. Season generously with turmeric, a very healthful spice, and toss to blend seasonings.


ROSEMARY PLUM JAM
Makes about 1 pint

2 pounds plums, pitted and diced
3/4 C sweetener of choice
1/4 C each: marsala  and orange juice (or all juice)
1 /2 tsp. each: lemon juice, balsamic vinegar
Leaves from 1 1/2 large stems of fresh rosemary, wrapped and tied in a piece of cheesecloth

1. Place all the ingredients in a large, heavy pot and bring to a boil. Reduce the heat to a medium-low and simmer, uncovered, for about 1 hour, until the mixture is vey thick and coats the back of a spoon. As the mixture begins to thicken, reduce the heat to low and stir often to avoid scorching. Remove rosemary pouch.
2. Remove jam from heat and pour into sterilized jars, leaving 1/2-inch head space at the top.
3. When completely cooled, cover and store in the refrigerator. Keep refrigerated when not using. It keeps for about 2 weeks.
[note from Debbie: if you want to 'can' this (i.e. make it shelf-stable), sterilize your lids and rings too, then close up jars soon as you fill them. Process in a hot water bath - check online for times - then remove. Lid "buttons" should pop down to demonstrate a sure seal. If you're just going to be making this and storing it in your refrigerator, you can put it into any clean jar; doesn't have to be a canning jar. ]

July 16 - 22, 2011

In the box:

Basil - Su, F
Beets - R
Broccoli - Su
Carrots - Su
Cilantro - W
Collard Greens - T
Green Beans - F
Leeks - T
Lettuce - Su
Potatoes - T
Summer Squash - W
Strawberries

In the fridge:
Leftover Basil - Su
Leftover Leeks - T & Onions & Garlic
Cabbage
Radishes that will probably sit there until they get gross and I throw them out.

Menu:

Saturday: BBQ @Laura and Jesse's in Santa Cruz!
Sunday: Dinner Salad, Process and Freeze Basil
Monday: DEHYDRATE APRICOTS!,
Tuesday: Rebeccas Leeks, Potatoes, and Poached Eggs
Wednesday: Couscous Salad with Summer Squash and Dried Apricots
Thursday: Ruby Pasta, Chocolate Beet Brownies
Friday: Beans with Tomatoes with baked chicken
Make and Freeze: leftover Veggie Lasagna

Grocery List: 
Red Wine Vinegar
Lemon Juice
Wheat Germ
Garbanzo Beans

Recipes:
All recipes in text are copied from the Live Earth Farms Recipe Database

REBECCA'S GREENS, LEEKS, POTATOES and POACHED EGG

Any greens from the fridge waiting to be used (kale, collards, spinach...)
1 leek, cleaned well, sliced lengthwise, then crosswise into half moons
1-2 small cooked potatoes (steamed or boiled), cut into small cubes
a few sprigs of cilantro and basil, to taste
GARLIC cloves to taste!
onions, if I have any left over from the CSA, chopped into small dice
freshly grated nutmeg to taste
sea salt and pepper
1 egg per person

1. Chop all the greens into bite size and place them in a bowl. Set aside.
2. In a large frying pan, heat some grapeseed oil; just enough to coat the pan. Add the onions and leeks and saute until wilted, about 5 minutes, stirring occasionally.
3. Add the potatoes and saute for a few more minutes, then add the cut greens and garlic, mixing and sauteeing until the greens are wilted and tender. It is completely up to the individual as to when they are done... I like mine on the crispy side. Remove from the heat.
4. Add in torn cilantro and basil to taste, mixing well. Set aside.
5. Poach an egg.
6. Place a large helping of the greens mixture on a plate and top with the poached egg. Sprinkle with salt and pepper to taste. If you have a favorite hot sauce or salsa, this is the time to bring it on!

This is such an easy and satisfying breakfast, or even as a light evening meal. It is great way to use those greens that are left in the refrigerator which need to be eaten.

Couscous salad with zucchini and dried apricots
serves 4

2 C water
1 small zucchini (or summer squash), diced
1/2 tsp. salt
1 10-oz. box of couscous (or equivalent quantity from bulk bin or other source)
1/4 C olive oil (see note below for alternative!)
3 tbsp. lemon juice
1/2 tsp. ground cumin
pinch of ground ginger
1 C cooked garbanzo beans
3/4 C diced dried apricots
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 scallions, trimmed and sliced (maybe you can use some of the green tops from Tom's fresh new onions!)
1/2 C sliced almonds

In a medium saucepan, bring water to a boil. Stir in zucchini and let water return to a boil. Stir in couscous, cover pot and remove from heat. Let sit, covered, for 5 minutes. Meanwhile, in a large bowl, whisk together olive oil and lemon juice, cumin and ginger. Stir in garbanzos, apricots, cilantro, parsley, scallions and sliced almonds. Fluff couscous with a fork to break up any lumps. Stir couscous into above mixture, mixing well. Cover and refrigerate until chilled, through, about 3 hours.

Note: To reduce fat (or just for a different flavor combination!), substitute 1 C of plain yogurt and 1/4 C orange juice for the olive oil and lemon juice.

Chocolate Beet Brownies!
"Delicious AND nutritious," says recipe creator Marion Owen (see her webpage for the full story: http://www.plantea.com/chocolatebeetbrownies.htm)

1/2 C butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 C cooked beets, pureed
1/2 C finely chopped almonds
1/2 C wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Ruby Pasta
serves 2

3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
grated parmesan
water
salt

Scrub beets well. Cut in half & place in saucepan w/about 1” water. Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until tender (pierces easily w/fork). Saving the cooking water, remove beets, slip off skins & cut into bite size pieces. In a bigger pot, combine beet water, broth, peppercorns & about 2 C water. Bring to a boil & cook pasta in this until done. Saving broth again, drain pasta & set aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk butter into broth until melted, then stir in pasta, beets, chives, & salt to taste. Ladle into bowls & top w/grated parmesan.

Beans with Tomatoes - "the essential vegetarian cookbook" Murdoch Books (2005) p. 209

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!!

June 26 - July 1, 2011

In the box:
Basil - T
Broccoli - M
Carrots (Lakeside Organic Gardens) - R
Garlic - R, F
Kale - T
Lettuce - W
Fresh onions - R
Parsley - R, F
Red potatoes - F
Radicchio - F
Salad mix - W, R?
Raspberries - Already gone!
Strawberries - missing from share :(

Left from last week:

fennel bulb - T
cabbage - M
carrots -M
arugula - M
scallions - M

Menu:

Monday - Aromatic Whole Wheat Pasta
Tuesday - Asian Veggie Miso Soup Bowl
Wednesday - Dinner Salad
Thursday - Braised Fennel and Tofu with Kale
Friday - Debbie's Radicchio, Potato and Artichoke Heart Pizza

Grocery List

miso paste
peanuts
tofu
soba noodles
ginger
tumeric
chickpea flour
artichoke hearts
mozzarella
apples

flax seed

For a snack with leftover greens: 

Blend It and Mend It Smoothie Recipe

Ingredients:

1/2 bunch red leaf lettuce
4 Red Delicious apples
1 Tbsp. ground flax seed
1/8 tsp. cinnamon
2 cups ice

Recipes

Aromatic Whole Wheat Pasta
serves 4
from Moosewood Restaurant New Classics

1 tbsp. olive oil
3 C diced onion
1 C peeled and diced carrots
1 C diced celery
1 tbsp. minced garlic
1/4 C Marsala, red wine, or vegetable broth
2 tbsp. minced fresh parsley
12 oz. whole wheat penne, elbows or shells
1 C finely chopped arugula or Swiss chard
1 tsp. salt
ground black pepper to taste
1 tbsp. extra-virgin olive oil
1/2 to 1 C grated Pecorino Romano cheese

Bring a large covered pot of salted water to a boil. Meanwhile in a large skillet, heat the olive oil on medium heat. Add in order, the onions, carrots, celery and garlic and sauté until the vegetablse are just tender. Add the Marsala and parsley, cover, lower the heat, and gently simmer. When the water boils, add the pasta, stir, cover the pot, and bring back to a boil. Cook the pasta until al dente. Meanwhile add the greens to the vegetables and stir for 1 minute, until bright-colored and wilted. Add the salt and pepper, cover, and set aside. When the pasta is al dente, drain it and toss with the extra-virgin olive oil. Spoon the vegetables over the pasta and serve immediately, passing the grated cheese at the table.

ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced
1/2 C broccoli florets (or chopped broccoli)
4 tbsp. carrots, very small dice or finely chopped
2 tbsp. chopped cilantro
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups

1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute.
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos!

If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.

[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]

BRAISED FENNEL and TOFU with KALE
2 tbsp. organic plain yogurt (can substitute coconut milk)
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tbsp. ghee or coconut oil
2 tbsp. fresh grated ginger
1 tbsp. ground fennel seeds
1 tbsp. ground coriander seeds
1/2 tbsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely)
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach
Sea salt

1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.

I love to serve this with the following mint-coconut sauce:

Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces
Freshly ground black pepper and sea salt

Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.

Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.

These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.

Debbie's Radicchio, Potato and Artichoke Heart Pizza

homemade dough for one pizza** (you could probably use a boboli in a pinch)
tomato sauce (home canned, if you have it!)
1 head radicchio, pan caramelized, with balsamic (see last week's newsletter for "Pan-Browned Radicchio" recipe)
2 medium potatoes, boiled or steamed whole, until just done, then cooled and sliced
Chopped fresh parsley and garlic (say, ¼ C parsley, 3 cloves garlic)
several artichoke hearts (Trader Joe's has 'em frozen in a bag)
Lots of mozarella cheese!

**if you would like the recipe I use to make homemade pizza dough, email me and I'll put it in next week's newsletter and update this recipe in the database.

Preheat your oven to 500 or more degrees, and stick a pizza stone in there if you have one. Haven't tried this, but I imagine a flat, cast-iron griddle would work if you don't have a pizza stone.

Sprinkle a generous amount of coarse cornmeal and flour onto a rimless cookie sheet (or pizza peel), so that your dough does not stick to it. Stretch and shape pizza dough into a big circle (you know, like pizza!) and lay it on top of the cornmeal/flour.

Prepare toppings: chop up the caramelized radicchio, slice the potatoes, chop the parsley and garlic, slice the artichoke hearts into wedges, grate the mozarella.

Spread tomato sauce, then lay on the radicchio, potatoes (I like to sprinkle in a little salt here), parsley-garlic mixture; scatter artichoke hearts on top, then cover all with a generous amount of grated mozarella cheese.

Slide pizza from peel (or cookie sheet) onto hot pizza stone and bake 10 minutes, or until crust is golden and cheese is brown and bubbly! Yummo!!!

For later date:

When we have both beets and carrots

SUNNY BEET and CARROT BURGERS
These burgers are a colorful surprise! Use your food processor to grate and mince the vegetables and the burgers will be quick and easy to make. You can frezze these individually. If you want to make them without cheese, add an additional tbsp. of flour and a bit more beaten egg.

2 C grated beets (about 3/4 lb.)
2 C grated carrots (about 1/2 lb.)
1 C cooked brown rice, or cooked grain of choice
1 C cheddar cheese (optional)
1 C sunflower seeds, toasted
1/2 C sesame seeds
2 large eggs, beaten
1/2 C grated onion
1/4 C olive oil
3 tbsp. flour of choice
3 tbsp. chopped parsley
3-4 cloves garlic, minced
2 tbsp. tamari or soy sauce

1. Preheat the oven to 350 degrees F and generously grease a rimmed baking sheet.
2. Mix all the ingredients in a large bowl, stirring to combine evenly.
3. Form the mixture into patties using a packed half-cup of mixture for each. Arrange them on the prepared baking sheet.
4. Bake the burgers for 25-30 minutes or until firm ant the vegetables are cooked through.
5. Serve on a sprouted whole grain bun with your choice of condiments. Top it with a generous helping of the salad mix!

Try making some baked potato "fries" to accompany these great burgers. All I do is cut the potatoes into half-inch wedges, toss in a bowl with some olive oil to coat and -- now her is where it gets good -- I sprinkle the coated potato wedges with Panko bread crumbs to coat, and add a sprinkle of garlic granules mixed with sea salt and fresh pepper. Place prepared potatoes on a cookie sheet and bake in a preheated oven (about 400 degrees) until golden, at least 20 minutes. I keep checking them; I like mine super crispy! When they come out of the oven, you can sprinkle them with some freshly-chopped parsley for flavor and color.