In the box:
Apples (Pippins and Fujis) + - R
Broccolini - R
Romanesco cauliflower - M
Chard - T
Meyer Lemons - R
Lettuce - M
Potatoes, yellow finn - R
Onions, yellow (Pinnacle Organic)
Strawberry Lemon Mix Master (jar will be inside your box)
In the fridge:
Falafel
Cheese
Meatballs in Marinara Sauce
Veggie Tray
2 different varieties of coleslaw
Menu:
Monday: steamed romanesco cauliflower, salad topped with falafel and pita chips, prep Tuesday's meal
Tuesday: Bring Meatball Hoagies for lunch at Erika's; Crock pot yellow pea soup with chard
Wednesday: Hot dogs with coleslaw
Thursday: Juice lemons for lemonade with co-op, Steamed broccolini with apple waffles; Stuffed Baked potatoes; Freeze any leftover broccoli and other veggies
Recipes:
http://blog.fatfreevegan.com/2006/10/yellow-split-pea-soup-with-sweet.html
Sunday, January 29, 2012
Sunday, January 22, 2012
January 22 - 27, 2012
THE CSA BOX is BACK!!! After a 4 week hiatus, we have week 4 of the winter veggie share. It will be a light week though, since I will be busy getting ready for Logan's 2nd Birthday Party!
In the box:
Apples + (mix of Fujis and Pippins)
Brussels sprouts - T
Green cabbage - F2
Red cabbage - F2
Carrots - F2
Romanesco cauliflower - F1
Red Russian kale - W
Meyer lemons + - S
Lettuce + (Bibb and baby romaine) - Su, M
Spicy dry-farmed tomato juice (will be inside your box) - Can't wait to drink this!
In the fridge:
Meyer Lemons from our neighbor
Apples
Pears
Menu:
Friday: Romanesco Cauliflower, Turkey, Steak fries
Sunday: Falafel (to sample party food and test pita recipe) with salad
Monday: Turkey Taco Salad
Tuesday: Shredded Pork and Veggie Soup + Brussels Sprouts (Crockpot)
Wednesday: Curried Chickpeas and Kale (Crockpot)
Thursday: Something from the freezer/leftovers
Friday: Red and Green Coleslaw (also for the party), carrots, chicken sandwiches
Saturday: Logan's Birthday Party - meyer lemon lemonade!
Groceries:
Celery
Ground Turkey
Pork Sirloin Tip Roast
Recipes:
http://www.kalynskitchen.com/2008/08/recipe-for-baked-falafel-patties-with.html
http://satisfyingfamilyrecipes.blogspot.com/2012/01/weekly-shredded-pork-and-veggie-soup.html?showComment=1327255843428#c5317601301958144502
http://www.cdkitchen.com/recipes/recipetemplateb.php?scale=4&mid=95835
Red Cabbage Slaw
from Taqueria Gila Monster Restaurant
makes 3 – 4 quarts
1 head red cabbage
1 lb. carrots
1 bunch cilantro
1/3 C freshly squeezed lime juice
1/3 C apple cider vinegar
2 tbsp. salt
1 tbsp. ancho chili powder
Quarter and core red cabbage. Slice thinly by hand or in a food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad.
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/sweet-and-spicy-coleslaw-recipe/index.html
Future:
Snack
KALE APPLE LEEK TOPPING
This makes a great topping for a buckwheat cracker (recipe below) or for a crepe.
1 leek, sliced into half moons
1 apple, grated
1/2 bunch of dino kale, chiffonaded [i.e. de-stem and stack leaves, roll them up like a cigar and thinly slice crosswise - Debbie]
1/4 C parsley, plus more for garnish
1 tbsp. ghee or butter
1 tbsp. olive oil
lemon juice to keep the apples from browning
1/4 C creme fraiche
1. Add the ghee or butter to a medium saute pan and heat over medium high heat. Add the leeks and saute for 5 minutes, until tender. Add the apple and saute for another 2 minutes. Add the kale and cook until just wilted. Turn off the heat and add the parsley, olive oil, and sea salt and pepper to taste.
2. Once the mixture has cooled, mince it and mix in the creme fraiche.
3. Fill a pastry bag with a large opening and pipe the mixture onto a buckwheat cracker. Top with a small dollop of creme fraiche and minced parsley.
In the box:
Apples + (mix of Fujis and Pippins)
Brussels sprouts - T
Green cabbage - F2
Red cabbage - F2
Carrots - F2
Romanesco cauliflower - F1
Red Russian kale - W
Meyer lemons + - S
Lettuce + (Bibb and baby romaine) - Su, M
Spicy dry-farmed tomato juice (will be inside your box) - Can't wait to drink this!
In the fridge:
Meyer Lemons from our neighbor
Apples
Pears
Menu:
Friday: Romanesco Cauliflower, Turkey, Steak fries
Sunday: Falafel (to sample party food and test pita recipe) with salad
Monday: Turkey Taco Salad
Tuesday: Shredded Pork and Veggie Soup + Brussels Sprouts (Crockpot)
Wednesday: Curried Chickpeas and Kale (Crockpot)
Thursday: Something from the freezer/leftovers
Friday: Red and Green Coleslaw (also for the party), carrots, chicken sandwiches
Saturday: Logan's Birthday Party - meyer lemon lemonade!
Groceries:
Celery
Ground Turkey
Pork Sirloin Tip Roast
Recipes:
http://www.kalynskitchen.com/2008/08/recipe-for-baked-falafel-patties-with.html
http://satisfyingfamilyrecipes.blogspot.com/2012/01/weekly-shredded-pork-and-veggie-soup.html?showComment=1327255843428#c5317601301958144502
http://www.cdkitchen.com/recipes/recipetemplateb.php?scale=4&mid=95835
Red Cabbage Slaw
from Taqueria Gila Monster Restaurant
makes 3 – 4 quarts
1 head red cabbage
1 lb. carrots
1 bunch cilantro
1/3 C freshly squeezed lime juice
1/3 C apple cider vinegar
2 tbsp. salt
1 tbsp. ancho chili powder
Quarter and core red cabbage. Slice thinly by hand or in a food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad.
White Cabbage Salad with Dates
also from ‘Organic & Wholefoods’
[definitely a recipe much different than others I’ve come across for cabbage!]
1 small white cabbage
1 garlic clove
1 small onion
1 ¼ C sour cream
2 tbsp. olive oil
3 tbsp. white wine vinegar
1 tbsp. honey
1 tbsp. tumeric
1 pinch cinnamon
1 tsp. ginger powder
1 tsp. cardamom
1 pinch cayenne pepper
white pepper
1 tsp. coarse salt
5 dates
Cut the cabbage into fine strips [I’d shred with a 1mm blade in my food processor]. Make a marinade from the cream, olive oil, vinegar, honey, and spices. Season well, and marinate the cabbage for 60 minutes.
Pit the dates, chop into small pieces, stir into the cabbage, check the seasoning, and serve.
also from ‘Organic & Wholefoods’
[definitely a recipe much different than others I’ve come across for cabbage!]
1 small white cabbage
1 garlic clove
1 small onion
1 ¼ C sour cream
2 tbsp. olive oil
3 tbsp. white wine vinegar
1 tbsp. honey
1 tbsp. tumeric
1 pinch cinnamon
1 tsp. ginger powder
1 tsp. cardamom
1 pinch cayenne pepper
white pepper
1 tsp. coarse salt
5 dates
Cut the cabbage into fine strips [I’d shred with a 1mm blade in my food processor]. Make a marinade from the cream, olive oil, vinegar, honey, and spices. Season well, and marinate the cabbage for 60 minutes.
Pit the dates, chop into small pieces, stir into the cabbage, check the seasoning, and serve.
OR
http://www.foodnetwork.com/recipes/down-home-with-the-neelys/sweet-and-spicy-coleslaw-recipe/index.html
Future:
Snack
KALE APPLE LEEK TOPPING
This makes a great topping for a buckwheat cracker (recipe below) or for a crepe.
1 leek, sliced into half moons
1 apple, grated
1/2 bunch of dino kale, chiffonaded [i.e. de-stem and stack leaves, roll them up like a cigar and thinly slice crosswise - Debbie]
1/4 C parsley, plus more for garnish
1 tbsp. ghee or butter
1 tbsp. olive oil
lemon juice to keep the apples from browning
1/4 C creme fraiche
1. Add the ghee or butter to a medium saute pan and heat over medium high heat. Add the leeks and saute for 5 minutes, until tender. Add the apple and saute for another 2 minutes. Add the kale and cook until just wilted. Turn off the heat and add the parsley, olive oil, and sea salt and pepper to taste.
2. Once the mixture has cooled, mince it and mix in the creme fraiche.
3. Fill a pastry bag with a large opening and pipe the mixture onto a buckwheat cracker. Top with a small dollop of creme fraiche and minced parsley.
Monday, December 19, 2011
December 16 - 23, 2011
In the box:
Apples
Green cabbage - F
Carrots - T, W
Romanesco cauliflower - T
Collards or kale - T
Parsnips - F
Radicchio - R
Daikon radish - W
Tatsoi - W
In the house:
Shredded Cabbage (Green and Red) - mix into tuna for sandwiches
Grocery List:
Tofu
Apples
Green cabbage - F
Carrots - T, W
Romanesco cauliflower - T
Collards or kale - T
Parsnips - F
Radicchio - R
Daikon radish - W
Tatsoi - W
In the house:
Shredded Cabbage (Green and Red) - mix into tuna for sandwiches
Grocery List:
Tofu
pineapple juice
coconut milk
ginger
ricotta cheese
Menu:
Friday: Salmon, Mashed Parsnips, leftover carrot slaw
Pasta with Vegetables and Pine Nuts
This is a lovely light dinner full of colorful vegetables that takes less than 30 minutes to prepare. The leftovers are great for lunch the next day.
1 pound penne pasta, cooked and drained
2 cloves garlic, minced
1 tablespoon olive oil
1 large carrot, sliced (1/4 inch)
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped kale
1/2 cup pine nuts, toasted
2 teaspoons dried basil or 2 tablespoons minced fresh
2 tablespoons olive oil
Sea salt and black pepper to taste
While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching. Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently.
Makes 8 servings
Creamy Greens Smoothie
This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to increase milk production. Use nutritional yeast flakes fortified with vitamin B12.
1 cup pineapple-coconut juice
1 banana, sliced and frozen
2 to 3 kale leaves
2 teaspoons nutritional yeast flakes (optional)
Place ingredients in blender and puree until smooth.
Makes 1 to 2 servings
Note: 1/2 cup pineapple juice and 1/2 cup light coconut milk can be substituted for pineapple-coconut juice.
Recipes adapted from The Vegetarian Mother's Cookbook copyright © 2005 and Simply Natural Baby Food copyright © 2003 by Cathe Olson.
From http://www.mariquita.com/recipes/radicchio.html:
RAVIOLI WITH RADICCHIO FILLING
1 lb radicchio, chopped
5 ounces grated parmigiano
3 oz ricotta or cream cheese
2 oz bacon, cut in small pieces
1 big handful pinenuts
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
1 pack Asian dumpling wrappers (or home-made dough, if you really feel like spending a couple extra hours in the kitchen)
Sautee bacon and shallot in oil for a few minutes. Add radicchio, balsamic vinegar, salt and pepper and cook until wilted. Let it cool down and mix in ricotta, parmigiano and pinenuts. Stuff the dumpling wrappers with a small amount of radicchio mixture, sealing the edges with your wet fingers. Cook for about 5 minutesi n boiling salted water with 1 tsp oil, drain and season with your favorite sauce (tomato sauce, mushroom sauce, or just browned butter and sage).
http://palakkadcooking.blogspot.com/2011/11/cabbage-paratha.html
Menu:
Friday: Salmon, Mashed Parsnips, leftover carrot slaw
Saturday: Baked Chicken, Green Beans (Frozen), Pasta with Tomatoes and cheese
Sunday: McCormick & Kuleto's (San Francisco)
Monday: Beans, Rice, mixed veggies
Tuesday: Veggie Pasta with Green Smoothies
Wednesday: Daikon Carrot Tatsoi Tofu Stir Fry
Thursday: radicchio raviolis, make kluski
Friday: Cabbage Parathas, Chicken Tikka Masala
Recipes:
This is a lovely light dinner full of colorful vegetables that takes less than 30 minutes to prepare. The leftovers are great for lunch the next day.
1 pound penne pasta, cooked and drained
2 cloves garlic, minced
1 tablespoon olive oil
1 large carrot, sliced (1/4 inch)
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped kale
1/2 cup pine nuts, toasted
2 teaspoons dried basil or 2 tablespoons minced fresh
2 tablespoons olive oil
Sea salt and black pepper to taste
While pasta is cooking, place 1 tablespoon olive oil in large skillet with garlic, carrot, cauliflower, broccoli, and kale. Stir gently and cover pan. Steam 10 to 15 minutes, or until vegetables are just tender. Add a little water if necessary to prevent vegetables from scorching. Drain pasta and place in large bowl. Add cooked vegetables, pine nuts, basil, 2 tablespoons olive oil, sea salt and pepper. Toss gently.
Makes 8 servings
Creamy Greens Smoothie
This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to increase milk production. Use nutritional yeast flakes fortified with vitamin B12.
1 cup pineapple-coconut juice
1 banana, sliced and frozen
2 to 3 kale leaves
2 teaspoons nutritional yeast flakes (optional)
Place ingredients in blender and puree until smooth.
Makes 1 to 2 servings
Note: 1/2 cup pineapple juice and 1/2 cup light coconut milk can be substituted for pineapple-coconut juice.
Recipes adapted from The Vegetarian Mother's Cookbook copyright © 2005 and Simply Natural Baby Food copyright © 2003 by Cathe Olson.
From http://www.mariquita.com/recipes/radicchio.html:
RAVIOLI WITH RADICCHIO FILLING
1 lb radicchio, chopped
5 ounces grated parmigiano
3 oz ricotta or cream cheese
2 oz bacon, cut in small pieces
1 big handful pinenuts
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
1 pack Asian dumpling wrappers (or home-made dough, if you really feel like spending a couple extra hours in the kitchen)
Sautee bacon and shallot in oil for a few minutes. Add radicchio, balsamic vinegar, salt and pepper and cook until wilted. Let it cool down and mix in ricotta, parmigiano and pinenuts. Stuff the dumpling wrappers with a small amount of radicchio mixture, sealing the edges with your wet fingers. Cook for about 5 minutesi n boiling salted water with 1 tsp oil, drain and season with your favorite sauce (tomato sauce, mushroom sauce, or just browned butter and sage).
http://palakkadcooking.blogspot.com/2011/11/cabbage-paratha.html
Sunday, December 11, 2011
December 9-15, 2011
In the box:
Apples - x
Arugula - F,
Red Express Cabbage - x
Carrots - x
Romanesco cauliflower - x
Fennel - x
Leeks - wherever onions are called for
Parsnips - x
Radicchio - x
Crushed Dry-farmed Tomatoes (jar will be inside your box) - pantry
In the house:
Cabbage - x
Beets - x
Grocery List:
Garlic
Bananas
Talapia
shallots
sour cream
Menu:
Friday: Spaghetti with minced arugula in the sauce
Saturday: Mexican
Sunday: Something easy from the fridge/freezer
Apples - x
Arugula - F,
Red Express Cabbage - x
Carrots - x
Romanesco cauliflower - x
Fennel - x
Leeks - wherever onions are called for
Parsnips - x
Radicchio - x
Crushed Dry-farmed Tomatoes (jar will be inside your box) - pantry
In the house:
Cabbage - x
Beets - x
Grocery List:
Garlic
Bananas
Talapia
shallots
sour cream
Menu:
Friday: Spaghetti with minced arugula in the sauce
Saturday: Mexican
Sunday: Something easy from the fridge/freezer
Monday: Fish and Shredded Cabbage/Radicchio Tacos
Tuesday: Romanesco Cauliflower and Garlic Pasta
Wednesday: Parsnip and Beet Soup
Thursday: Carrot Raisin Salad and Baked Chicken
Recipes:
Parsnip and Beet Soup with Dill Cream
from "Your Organic Kitchen" by Jesse Cool
Serves 6
Jesse says, "The flavors and appearance of this passionately purple soup are balanced beautifully by the tart creaminess of the sour cream. In my restaurant we serve this soup on Valentine's Day accompanied by heart-shaped biscuits."
Tuesday: Romanesco Cauliflower and Garlic Pasta
Wednesday: Parsnip and Beet Soup
Thursday: Carrot Raisin Salad and Baked Chicken
Recipes:
Parsnip and Beet Soup with Dill Cream
from "Your Organic Kitchen" by Jesse Cool
Serves 6
Jesse says, "The flavors and appearance of this passionately purple soup are balanced beautifully by the tart creaminess of the sour cream. In my restaurant we serve this soup on Valentine's Day accompanied by heart-shaped biscuits."
6 C vegetable or chicken broth
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped [leeks instead]
2 tbsp. chopped fresh dill [or 2 tsp. dried]
Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.
Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.
Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.
In a small bowl, combine the sour cream, green onion, and dill.
Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.
Apple Fennel Puree for lunch "Applesauce"
http://www.eatingwell.com/recipes/baja_battered_fish.html
From : http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/salads-your-kids-just-might-eat/
Classic Carrot-Raisin Salad
Here’s a simple salad that might just be the first your kids will enjoy. A food processor is a must for preparing this salad quickly.
Serves: 4 to 6
8 ounces carrots, peeled (or use baby carrots)
2/3 cup raisins
1 tablespoon lemon juice, or more, to taste
1 tablespoon agave nectar
1/4 cup vegan mayonnaise or Cashew Cream
Generous pinch of ground cinnamon
[Add some red cabbage too]
Grate the carrots in a food processor, then transfer to a serving bowl. Add the remaining ingredients, and mix together thoroughly.
Let the salad stand at room temperature for 20 to 30 minutes, then serve.
For later:
http://mytastyhandbook.com/tasty-food-and-drink/spicy-red-lentil-soup-with-magic-potion/
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped [leeks instead]
2 tbsp. chopped fresh dill [or 2 tsp. dried]
Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.
Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.
Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.
In a small bowl, combine the sour cream, green onion, and dill.
Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.
Apple Fennel Puree for lunch "Applesauce"
http://www.eatingwell.com/recipes/baja_battered_fish.html
From : http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/salads-your-kids-just-might-eat/
Classic Carrot-Raisin Salad
Here’s a simple salad that might just be the first your kids will enjoy. A food processor is a must for preparing this salad quickly.
Serves: 4 to 6
8 ounces carrots, peeled (or use baby carrots)
2/3 cup raisins
1 tablespoon lemon juice, or more, to taste
1 tablespoon agave nectar
1/4 cup vegan mayonnaise or Cashew Cream
Generous pinch of ground cinnamon
[Add some red cabbage too]
Grate the carrots in a food processor, then transfer to a serving bowl. Add the remaining ingredients, and mix together thoroughly.
Let the salad stand at room temperature for 20 to 30 minutes, then serve.
For later:
http://mytastyhandbook.com/tasty-food-and-drink/spicy-red-lentil-soup-with-magic-potion/
Sunday, December 4, 2011
December 2- 8, 2011
First week of the Winter Share!
In the box:
Apples - lunches, snacks
Beets - M
Brussels sprouts - T
Romanesco cauliflower - F
Kale - R
Fennel - R
Leeks - R
Lettuce - M
Potatoes - T
Daikon radish - W
Strawberry lavendar jam - Store for breakfasts, lunches, snacks
In the house:
Turkey - F, M, W, Freeze
Stuffing - Freeze
Radicchio Risotto - F, Freeze
Gravy - Freeze
Cranberry Sauce - M, then can
Sweet Potatoes - R
In the box:
Apples - lunches, snacks
Beets - M
Brussels sprouts - T
Romanesco cauliflower - F
Kale - R
Fennel - R
Leeks - R
Lettuce - M
Potatoes - T
Daikon radish - W
Strawberry lavendar jam - Store for breakfasts, lunches, snacks
In the house:
Turkey - F, M, W, Freeze
Stuffing - Freeze
Radicchio Risotto - F, Freeze
Gravy - Freeze
Cranberry Sauce - M, then can
Sweet Potatoes - R
Carrots - R
Celery - R
Celery - R
Cabbage - ?
Menu:
Friday: Cauliflower, Turkey, Risotto
Saturday: Taking appetizer to Jamie's /Pizza
Sunday: Sushi!
Monday: Salad with Beets, Cranberry Sauce, and Turkey
Tuesday: Salmon, Potatoes, Brussels Sprouts
Wednesday: Braised Daikon, Stuffing, Turkey
Thursday: Kale, Fennel, & Leek Soup
Recipes:
http://missfiggy.com/2011/07/19/braised-daikon/
Soup - Veggie Stock, Kale, Fennel, Leeks, Celery, Carrots, White Beans, Potatoes
Friday: Cauliflower, Turkey, Risotto
Saturday: Taking appetizer to Jamie's /Pizza
Sunday: Sushi!
Monday: Salad with Beets, Cranberry Sauce, and Turkey
Tuesday: Salmon, Potatoes, Brussels Sprouts
Wednesday: Braised Daikon, Stuffing, Turkey
Thursday: Kale, Fennel, & Leek Soup
Recipes:
http://missfiggy.com/2011/07/19/braised-daikon/
Soup - Veggie Stock, Kale, Fennel, Leeks, Celery, Carrots, White Beans, Potatoes
Sunday, November 20, 2011
Lovely Lentil Soup
RJ loved this, Lance couldn't taste the beets (which is a good thing for him), and Logan ate it up. I will have to make this one again.
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth [i actually ended up using 6, adding more after the lentils plumped up and soaked up a lot of it]
one 4-inch piece of kombu seaweed (optional) [I didn't have this, but threw in a sheet of nori ripped up for fun]
1 small sweet potato or yam or potato, grated [I had a potato]
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks [i used a leek]
1 tbsp. fresh ginger, minced or grated [i actually used a big pile of ginger powder instead]
1 tbsp. ground coriander [omitted because my magic bullet (which is my spice grinder) kicked the bucket]
1 tbsp. ground fennel seeds [omitted for the same reason as the coriander]
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish [garnish was not necessary]
1. Rinse the lentils and place them in a saucepan with the kombu and broth. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth [i actually ended up using 6, adding more after the lentils plumped up and soaked up a lot of it]
one 4-inch piece of kombu seaweed (optional) [I didn't have this, but threw in a sheet of nori ripped up for fun]
1 small sweet potato or yam or potato, grated [I had a potato]
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks [i used a leek]
1 tbsp. fresh ginger, minced or grated [i actually used a big pile of ginger powder instead]
1 tbsp. ground coriander [omitted because my magic bullet (which is my spice grinder) kicked the bucket]
1 tbsp. ground fennel seeds [omitted for the same reason as the coriander]
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish [garnish was not necessary]
1. Rinse the lentils and place them in a saucepan with the kombu and broth. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
Saturday, November 19, 2011
November 19 - 25, 2011
In the box:
Gala apples
Arugula - W
Brussels sprouts - Sa
Beets - Su
Cabbage- M2
Fennel - Su2
Green beans - R/F
Leeks - Su2
Lettuce - T
Onions (Pinnacle Organic Farm) - R/F
Radicchio - M
Groceries:
Turkey (pickup at counter)
Yams
Potatoes
Pumpkin for Pies
Sausage for Stuffing
Whole Wheat Pastry Flour
Ricotta Cheese
Eggs
Carrots
smoked mozzarella
garlic
mozzarella
Menu:
Saturday: Chinese Food (day off from cooking!)
Sunday: Lentil Soup with Beets and Coconut Milk
Monday: Radicchio Risotto
Tuesday: Salad with Chicken
Wednesday: Arugula and Ricotta Calzones
Thursday: THANKSGIVING OFFERING - Dinner at the Reichguts
Friday: THANKSGIVING FOOD - PARTY
Saturday: Leftovers with Steamed Brussels Sprouts
Sunday: Fennel & Leek Soup with Bread
Monday: Cabbage "Sushi" with Leftover mashed potatoes
Tuesday: Random leftovers from the freezer
Wednesday: Random leftovers from the freezer
Thursday: Random leftovers from the freezer
The week after Thanksgiving is leftovers week since we don't get our next share until Dec 1.
Recipes:
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth
one 4-inch piece of kombu seaweed (optional)
1 small sweet potato or yam or potato, grated
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks
1 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tbsp. ground fennel seeds
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish
1. Rinse the lentils and place them in a saucepan with the kombu and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292
http://www.epicurious.com/recipes/food/views/Arugula-and-Ricotta-Calzones-233791
FENNEL and LEEK SOUPServes 4-6
2 fennel bulbs
6 C stock (recipe follows)
2 medium leeks, white parts plus 1 inch of the green, chopped
1 small potato, thinly sliced
2 tbsp. olive oil or butter
1 onion, chopped
sea salt and pepper to taste
1/3 C cream, optional
1. Remove the tough layers of the fennel and use them in the stock, along with the 1 C chopped leek greens and the leek roots. Chop half of the fennel green and reserve.
2. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in the soup pot and add the onion, fennel, leek, potato and 1 tsp. salt, plus 1 C of the strained stock.
3. Cover and stew over medium heat for 20 minutes, stirring occasionally.
4. Add the remaining stock and bring to a boil. Lower the heat and simmer, partially covered, until the fennel is tender, about 15-20 minutes.
5. Stir in the cream and the reserved fennel greens. Taste for salt and pepper and adjust if needed.
SAVORY "MAKI-SUSHI"-STYLE CABBAGE ROLL
Serves 4-6
For the roll:
1 small cabbage
4 large potatoes
3 pats* butter (about 1 tbsp.)
8 tbsp. grated parmesan cheese
1 egg
1/2 lb. spinach or other greens of choice
1 large carrot
nutmeg
sea salt
For the sauce:
half a lemon
4 tbsp. olive oil
*[a pat is about a teaspoon of butter sez Rebecca; I'm not capable of using butter in such small amounts, so I'd use a tablespoon per 'pat' myself, but Rebecca and I both agree: either way is fine ;-) - Debbie]
1. Remove the tougher outer leaves from the cabbage, if necessary, then wash and blanch the remaining leaves in boiling water. Drain well and arrange them in layers, forming a rectangle.
2. Boil the potatoes, press them through a potato ricer (or mash them), then put in a saucepan with 1 1/2 pats of butter. Season with salt and reduce the puree over low heat. Add some parmesan, a pinch of fresh grated nutmeg and an egg and stir until well blended.
3. Blanch the spinach or other greens for a few minutes, until tender. Dry out over a gentle heat with the remaining butter.
4. Boil the carrot whole in a little water (or steam) until al-dente but pierce-able with a sharp knife tip, then set aside.
5. Spread the potato puree evenly over the rectangle of cabbage leaves leaving a margin exposed; spread the greens on top of the potatoes, then finish off with the whole carrot. Wrap the cabbage leaves around the filling in the shape of a log roll like you would when making maki-style sushi, then wrap in a sheet of plastic wrap and place in the refrigerator for 2 hours to become firm.
6. Remove the roll from the refrigerator, remove the plastic, and slice crosswise into 1-inch (or so) thick slices; dress with lemon juice and salt.
7. Sometimes I roast garlic and mash it into the potatoes for extra flavor.
Gala apples
Arugula - W
Brussels sprouts - Sa
Beets - Su
Cabbage- M2
Fennel - Su2
Green beans - R/F
Leeks - Su2
Lettuce - T
Onions (Pinnacle Organic Farm) - R/F
Radicchio - M
Groceries:
Turkey (pickup at counter)
Yams
Potatoes
Pumpkin for Pies
Sausage for Stuffing
Whole Wheat Pastry Flour
Ricotta Cheese
Eggs
Carrots
smoked mozzarella
garlic
mozzarella
Menu:
Saturday: Chinese Food (day off from cooking!)
Sunday: Lentil Soup with Beets and Coconut Milk
Monday: Radicchio Risotto
Tuesday: Salad with Chicken
Wednesday: Arugula and Ricotta Calzones
Thursday: THANKSGIVING OFFERING - Dinner at the Reichguts
Friday: THANKSGIVING FOOD - PARTY
Saturday: Leftovers with Steamed Brussels Sprouts
Sunday: Fennel & Leek Soup with Bread
Monday: Cabbage "Sushi" with Leftover mashed potatoes
Tuesday: Random leftovers from the freezer
Wednesday: Random leftovers from the freezer
Thursday: Random leftovers from the freezer
The week after Thanksgiving is leftovers week since we don't get our next share until Dec 1.
Recipes:
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth
one 4-inch piece of kombu seaweed (optional)
1 small sweet potato or yam or potato, grated
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks
1 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tbsp. ground fennel seeds
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish
1. Rinse the lentils and place them in a saucepan with the kombu and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
http://www.epicurious.com/recipes/food/views/Smoky-Radicchio-Risotto-Michu-351292
http://www.epicurious.com/recipes/food/views/Arugula-and-Ricotta-Calzones-233791
FENNEL and LEEK SOUPServes 4-6
2 fennel bulbs
6 C stock (recipe follows)
2 medium leeks, white parts plus 1 inch of the green, chopped
1 small potato, thinly sliced
2 tbsp. olive oil or butter
1 onion, chopped
sea salt and pepper to taste
1/3 C cream, optional
1. Remove the tough layers of the fennel and use them in the stock, along with the 1 C chopped leek greens and the leek roots. Chop half of the fennel green and reserve.
2. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in the soup pot and add the onion, fennel, leek, potato and 1 tsp. salt, plus 1 C of the strained stock.
3. Cover and stew over medium heat for 20 minutes, stirring occasionally.
4. Add the remaining stock and bring to a boil. Lower the heat and simmer, partially covered, until the fennel is tender, about 15-20 minutes.
5. Stir in the cream and the reserved fennel greens. Taste for salt and pepper and adjust if needed.
SAVORY "MAKI-SUSHI"-STYLE CABBAGE ROLL
Serves 4-6
For the roll:
1 small cabbage
4 large potatoes
3 pats* butter (about 1 tbsp.)
8 tbsp. grated parmesan cheese
1 egg
1/2 lb. spinach or other greens of choice
1 large carrot
nutmeg
sea salt
For the sauce:
half a lemon
4 tbsp. olive oil
*[a pat is about a teaspoon of butter sez Rebecca; I'm not capable of using butter in such small amounts, so I'd use a tablespoon per 'pat' myself, but Rebecca and I both agree: either way is fine ;-) - Debbie]
1. Remove the tougher outer leaves from the cabbage, if necessary, then wash and blanch the remaining leaves in boiling water. Drain well and arrange them in layers, forming a rectangle.
2. Boil the potatoes, press them through a potato ricer (or mash them), then put in a saucepan with 1 1/2 pats of butter. Season with salt and reduce the puree over low heat. Add some parmesan, a pinch of fresh grated nutmeg and an egg and stir until well blended.
3. Blanch the spinach or other greens for a few minutes, until tender. Dry out over a gentle heat with the remaining butter.
4. Boil the carrot whole in a little water (or steam) until al-dente but pierce-able with a sharp knife tip, then set aside.
5. Spread the potato puree evenly over the rectangle of cabbage leaves leaving a margin exposed; spread the greens on top of the potatoes, then finish off with the whole carrot. Wrap the cabbage leaves around the filling in the shape of a log roll like you would when making maki-style sushi, then wrap in a sheet of plastic wrap and place in the refrigerator for 2 hours to become firm.
6. Remove the roll from the refrigerator, remove the plastic, and slice crosswise into 1-inch (or so) thick slices; dress with lemon juice and salt.
7. Sometimes I roast garlic and mash it into the potatoes for extra flavor.
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