This week I have created a few different sides that can be made using the same set of ingredients. Like last week, this is just a general guideline to help you navigate your CSA ingredients. All the ingredients can be adjusted to fit what is in season and in your pantry. Each of these tasty bites is composed of the EXACT same list of ingredients and presented in a different style:
1. Beet & Cuke Rounds with Beans, Veggies and Cheese
2. Lettuce Wrap with beets, beans and cukes
4 large lettuce leaves washed
2 veggies of choice. I used cucumbers, beets, and pepper! You can use zucchini, squashes etc. Sliced into rounds or chopped.
2-3 additional veggies for garnishing (Onion, cucumber, beets, peppers, herbs) Chopped to desired size.
2 cups beans (I used pinto. You can use black, garbanzo, kidney, or any other!) Rinsed and drained.
1⁄4 cup sour cream (cream cheese or tahini, if making a greek version)
2 Tbsp spice (I used chili powder)
1 Tsp salt
Juice of 1⁄2 lemon or lime
1⁄2 cup grated cheese to garnish
I like to think about a theme when I am creating little niblets like these. For example, the ones featured here use Mexican flavors, so I used pinto beans, chili powder, jalapeños and cilantro to garnish. If I were making a Greek version of this, I would use feta, basil and oregano, some tomatoes and garbanzo beans mixed with tahini. This recipe can guide and inspire you to try different versions of these appetizer bites, using the week’s goodies
In a food processor, blend the beans, spice and sour cream (cream cheese or tahini) and citrus of choice. Once this has reached desired texture, set aside. Now layer a small spoonful of the beans into the lettuce or onto the veggie rounds. Next garnish with the veggies of choice, cheese and any sauces or herbs you like! Super simple, fun and refreshing! Try playing around with what's in your share and using what's in season to guide you. I used the peppers, beets, cukes, lettuce and green onions for the creations featured here.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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