This simple yet pleasing dish uses all but one of your CSA items this week! With winter upon us, it's easy to get into the rhythm of comfort food that's loaded with lots of complex carbs. This is a refreshingly light, yet satisfying meal that makes great leftovers for lunches! Enjoy!
Start by mixing together the water, brown rice, one tbsp chili powder and one Tbsp olive oil. Add a dash of salt. Heat over high heat in a medium pot until boiling. Reduce heat and cover for 45 minutes. After 45 minutes remove from heat and fluff with a fork.
While the rice/beans cook, start the sweet potatoes and bok choy. Heat 1 tbsp olive oil over medium heat. Add the sweet potatoes and let cook uncovered for 15 minutes, stirring as to make sure they do not stick to the pan. Once the potatoes are slightly tender, add the bok choy and the remaining chili powder. Stir well and reduce heat to low. Let cook over low heat until the potatoes are fully tender. Add about 1 tsp salt, and stir once more. Remove from heat.
While you have a moment, chop the green onions and cilantro, set aside. Wash the mixed greens and spin dry in a salad spinner. Optional toppings: salsa, sour cream, jalapeños, avocado, shredded cheese.
I like to make a big mixed up bowl of everything. Start by layering a bed of lettuce in the bottom of your bowl (or plate). Add a scoop of the sweet potatoes and bok choy. Next top with the rice and beans mixture. Sprinkle with the chopped herbs, and desired optional toppings!
Serve with corn chips or tortillas. And ENJOY!!
These spinach cakes are a great way to eat your vitamins, and still enjoy the comfort of a savory pancake...with a twist.
Chop the spinach and sautée in a medium size pan. Just enough to slightly wilt. (Use a splash of water to keep from burning). Remove from pan and press out excess water.
Now: Melt the butter in a sauce pan. While that melts, whisk all of the dry ingredients together in a large bowl, then add the melted butter and whisk until you have a nice, smooth mixture. Next add the spinach and stir well. Let set for 5 minutes.
Make the sour cream by mixing together the sour cream, lime and cilantro. Set aside. Wash and thinly slice the radishes.
To make the cakes:
Heat 1 Tsp olive oil in a large skillet over high heat. Use about 1⁄3 cup of the batter per cake. The batter should sizzle as you place it on the skillet. Cook for 3-4 minutes. Watch closely as to not burn the batter edge. Flip the cake and press firmly with a spatula. Let cook for 3-4 more minutes. Heat should remain between medium and high. Repeat until all the batter has been turned into cakes! This will make about 5-6 cakes.
Top each cake with sour cream garnish and a sliced radish!
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
This is a light and summery dish with an Asian twist.
For the Slaw:
1⁄2 head Napa Cabbage chopped
1⁄2 red onion diced
2 carrots grated
3 Tbsp cilantro chopped
1 Red Bell pepper diced
For the Dressing:
2 Tsp sriracha
1 Tsp Tamari
2 Tbsp Sesame oil
2 Tbsp rice vinegar
Juice of one lime
Salt and pepper to taste
Prepare the cabbage by chopping and soaking in warm water. Let it soak long enough to soften slightly. Massage gently before washing and rinsing using a salad spinner. Place in a serving bowl. Add all the prepared veggies a top of the greens (as shown in picture).
Next make the dressing by mixing all the ingredients together in a mason jar or bowl. Shake or whisk all the ingredients to create a slightly thick dressing. Pour the dressing over the veggie/cabbage mixture and toss well. Top with peanuts or cashews if desired.
We served this for dinner tonight with Tofu as our meal. It is simple, takes 10 minutes to make and holds well over night for next day leftovers!
Beautiful summer dinner, and a lovely option for gluten-free and vegetarian folks. The eggplant provides a meaty feel for a well-rounded dish.
FOR THE GREENS
1 bunch kale trimmed and washed
4 cups washed arugula
2 Tbsp olive oil
4 Cloves garlic, halved
Salt and pepper to taste
FOR THE TOMATO CONFIT
4 cups grape tomatoes halved
3 Tbsp garlic olive oil (or 3 Tbsp olive oil with 2 cloves pressed garlic)
1 Tsp red pepper flakes
2 Tsp salt, 1 Tsp pepper
6 basil leaves
FOR THE EGGPLANT
1 large graffiti eggplant cut into ½ inch rounds
Olive oil drizzle
Salt and pepper to taste
½ cup rice or spelt flour
½ cup gluten free bread crumbs
1 egg beaten well
Additional olive oil for pan frying
Grated parm for garnish (about 5 Tbsp)
Prep the kale and arugula by chopping into bite size pieces, and set aside. Prep the tomatoes by slicing and have garlic cloves on hand. Gently slice the basil and set aside.
Ready a large pan over medium with olive oil for the kale and arugula. Add the halved garlic cloves and let simmer for 1 minute. Add the kale and continue to cook over medium heat. Once the kale has reduced in size by half, add the arugula. Cook for 15 minutes stirring occasionally, adding salt and pepper to taste. Once the greens are fully cooked, keep them on stove top over VERY LOW heat to keep warm. Continue to stir every few minutes.
While the greens cook, ready a medium pan for the tomato confit. Do so by heating the olive oil and red pepper flakes over medium heat for 2 minutes. Once the olive oil has warmed and red pepper flakes become fragrant, add the tomatoes, followed by salt and pepper. Cook over medium heat for 20 minutes, slowly stirring allowing the tomatoes to soak up olive oil and garlic flavor. Reduce heat if tomatoes start to reduce too quickly. Before serving, add half the basil to the tomato confit.
While the tomatoes are cooking sprinkle the eggplant rounds with salt, pepper and olive oil. The next step requires a large nonstick or cast iron pan. Cover the bottom of the large pan in olive oil. While oil is heating, mix the flour with the breadcrumbs in a medium bowl, and beat the egg in a medium bowl.
To fry the eggplant: One by one coat the round in egg, transfer immediately into the flour/breadcrumb mixture followed by the hot oil pan. Repeat with each round. Fry one side one for about 3-4 minutes before flipping and doing the same to side two. The oil should be hot, but not burning. Depending on pan size and number of eggplant rounds, you may have to do two batches of oil/frying. When fried to desired crispiness remove from pan and set on a plate covered in parchment paper. Sprinkle all rounds with grated parmesan.
To plate the dish: Place a large scoop of greens onto a round plate. Scatter lightly with grated parmesan. Place two eggplant rounds atop the kale. Cover in tomatoes and garnish with remaining basil. Add additional parmesan or mozzarella cheese if desired. ENJOY!!
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