CSA WEEK #10

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Week 10 is our last box before the holidays! We truly hope you find good use for this colorful produce in seasonal recipes made for friends and family. Kale, collards, chard, tomatoes and carrots are in this weeks box - great for sautéd dishes and hearty soups (for these quick lived cold spikes).  

Here are some ideas to get you started:


ROASTED MUSHROOM KALE SALAD
PREP TIME: 20 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4 

Ginger-Sesame Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons low-sodium soy sauce (can sub with coconut aminos if need be)
  • 2 cloves of garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil

Salad

  • 1 1/2 pounds cremini (Baby Bella) mushrooms, cut in half
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 large bunch of kale, tough stems removed and torn into bite size pieces (about 6 cups)
  • 2 carrots, shredded
  • 1 small avocado, diced
  • 2 tablespoons toasted sesame seeds

Prepare

  1. Prepare the dressing by whisking all the ingredients together until smooth and creamy. This works great with an immersion blender for the smoothest consistency. However, a jar with a secure lid is great--just shake away! Taste for seasonings and set the dressing aside.
  2. Preheat the oven to 425F. Toss the mushrooms with the olive oil, salt and pepper. Place on a rimmed baking sheet and roast in the oven until golden brown and tender, about 30-40 minutes. Toss the mushrooms halfway through cooking.
  3. Add the kale to a large serving bowl. Drizzle with half of the dressing and use your hands to massage the dressing into the leaves until they turn bright green and become tender. Add the warm mushrooms to the salad along with the carrots, avocado and toasted sesame seeds. Taste test and if need be add additional dressing. Serve the salad at room temperature.

SMOKY LENTIL STUFFED SWEET POTATOES
PREP TIME: 15 MINUTES    COOK TIME: 1 HOUR    SERVES: 4 

  • 4 medium size sweet potatoes
  • 2 tablespoon coconut oil
  • 1 medium sized yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup French green lentils, rinsed 
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 (14.5 ounce) can full fat coconut milk
  • 1 1/2 cups water
  • 14 oz diced tomatoes
  • salt and pepper to taste
  • fresh lime juice
  • minced parsley for serving

Prepare

  1. Heat the oven to 400F and place a rack in the center of the oven. Poke a few holes in all of the potatoes and place them directly on the oven rack (with a sheet pan below to catch any of the drippings) Bake until the potatoes are fork tender. About 1 hour (this will vary depending on the size of the potatoes so test them a few times while baking)
  2. While the potatoes bake prepare the filling. Heat the coconut oil in a deep bottom pot over medium high heat. Add the onion and cook, stirring occasionally until it's fragrant and turing soft. About 8 minutes. Stir in the garlic and cook for 1 minute longer. Add the lentils, smoked paprika and cayenne pepper. Stir until the mixture is well coated in the spices. Add the coconut milk, and water. Bring to a boil. Reduce the heat to medium-low, cover the pan and cook until the lentils are tender, about 30 minutes. Remove the lid and stir in the tomato paste and canned tomatoes. Season with a pinch of salt and pepper. Cook for about 15-20 minutes longer or until the mixture thickens up. Taste for seasonings and adjust as needed.
  3. Slice each sweet potato in half and serve with the lentils. Drizzle with fresh lime juice and minced parsley.

WHITE BEAN AND COLLARD GREEN SOUP
PREP TIME: 10 MINS.    COOK TIME: 30 MINS.    SERVES: 4-6 

  • 2 Tbls extra virgin olive oil
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 4 small red potatoes, chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves of garlic, minced
  • 15 oz diced tomatoes, with juices
  • 30 oz cannelloni beans, drained and rinsed
  • 4-5 cups vegetable broth
  • 1 large bunch of collard greens, tough stems removed and finely chopped
  • 1/4 tsp crushed red pepper flakes
  • salt and pepper

 

  • Grated parmesan cheese if desired 

Prepare

  1. In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes. 
  2. Add the carrots, celery, and garlic. Cook for about 3 more minutes. Add potatoes, tomatoes, beans. collard greens and vegetable stock. Bring to a boil. Reduce heat and simmer for about 25 minutes. If soup is too thick add a little more stock or water.
  3. Season to taste with salt, pepper, and crushed red pepper flakes
  4. Garnish soup with a healthy portion of grated parmesan cheese.
Joe & KristinComment