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.
Make great use of four CSA items this week with this quick, simple and filling breakfast!
1⁄2 bunch kale chopped
1⁄2 bunch beet greens chopped
1 Tsp red pepper flakes
1 Tsp olive oil
Salt and pepper to taste
1 Tbsp butter
1 egg plus 1 Tbsp water
1 green onion trimmed and chopped
1 Tbsp dill chopped
2 Tbsp goat cheese (or cheese of choice)
Heat a medium size cast iron or nonstick pan over medium heat. Add olive oil and greens. Saute 7 minutes, stirring occasionally. Add salt, pepper and red pepper flakes. Stir once more and transfer greens into a bowl. (Keep pan over heat, as you will use this for your omelet).
While the green saute place one egg, water, and herbs in a bowl. Whisk well! Once you have removed the greens from pan, add the butter. Once the butter has completely melted, add in the egg mixture. This is a great beginners omelet as you do not have to flip egg. In using one egg and water it allows the egg to cook fully throughout.
Allow the egg to cook for 34 minutes or until it has almost fully solidified, adjusting heat if necessary. Add goat cheese and the the greens. Turn off heat. Now before folding the egg over slide onto a plate. Once the omelet is safely on the plate, fold half over. Add more goat cheese if desired.
This is a colorful side dish that is easily made ahead of time to take along for a summer picnic.
1 cup quinoa cooked according to package directions. Set aside in large bowl and chill.
1 head chopped broccoli florets
1⁄2 cup water
1⁄4 cup garlic scapes finely chopped
1 bunch medium beets washed and cut into small cubes
2 purple peppers diced
2 Tbsp Maple Syrup
3 Tbsp Olive Oil (divided)
Juice of one lemon
Salt and pepper to taste
1⁄2 cup goat cheese, crumbled
Directions: In a medium saucepan place the broccoli and water. Bring the water to a boil, as you steam the broccoli. This will take about 10 minutes. Strain the broccoli, sprinkle with salt, pepper and refrigerate, uncovered.
In a medium cast iron pan place the garlic scapes and the beets, add 1 Tbsp of oil and the maple syrup. Turn heat to low and cook for 10 minutes. Increase heat to high, and cook for 30 more seconds.
Remove the beets from the heat and place on a plate to cool. Place the plate uncovered in the
refrigerator. Let the beets cool for 20 minutes. While the beets cool, chop the purple peppers. Next crumble the goat cheese and set aside.
Remove the quinoa from the refrigerator. Once the beets/broccoli have cooled toss the prepared veggies in with the quinoa. Add the goat cheese and lemon juice. As well as the remaining olive oil. Add salt and pepper to taste. Optional garnish: Sliced Almonds, Chopped
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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