CSA Box #3
This week feels like spring on the table with loads of fresh greens, cucumbers, and herbs on the table. But as we make our way to Thanksgiving, this week you’ll find a mix of recipes for both the holidays and sharing with friends.
Friendsgiving? We’ve got you covered... And if you love a “traditional” Thanksgiving, you’ll find in your box — beautiful squash for roasting, green beans for casserole, and herbs for the feast!
HOLIDAY KALE SALAD WITH APPLE-CINNAMON TAHINI DRESSING
PREP TIME: 15 MINS. COOK TIME: 20 MINS. SERVES: 4-6
2 Tablespoons olive oil
1 large bunch of kale, tough stems removed and torn into bite sized pieces (about 6 cups)
1 medium-sized delicata squash or patty pan squash, seeded and cut into 1/4 inch slices (no need to peel)
1 cup pomegranate arils, (about 1 pomegranate)
1/4 cup red onion, diced
1/2 cup pecan pieces
fine sea salt and pepper to taste
For the dressing:
2 1/2 Tablespoons apple cider vinegar
1/4 cup tahini
1 1/2 Tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 Tablespoon extra virgin olive oil
1/4 cup water
Preheat the oven to 425 degrees. Sprinkle the delicata squash with the olive oil and place on a prepared baking sheet and roast in the oven until tender. About 20 minutes. Flip squash halfway through cooking.
While the squash cooks prepare the dressing. Combine all the ingredients and whisk until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings as necessary.
Assemble the salad by massaging half the dressing into the kale leaves and then tossing the kale with all the ingredients and mixing until well combined. Add additional dressing as needed and season with salt and pepper as need.
SESAME GINGER BEEF (OR TOFU!) & GRILLED POK CHOI SALAD
PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES SERVES: 4
Sesame Ginger Sauce
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
2 teaspoons freshly grated ginger
3 green onions, minced, white and light green parts only
1/2 teaspoon sesame seeds
1 tablespoon olive oil + additional for brushing on the bok choy
3 green onions, chopped
1 pound ground beef (or 1-2 packages of tofu)
2 heads of pok choi, rinsed and sliced in half lengthwise
1 bunch of cilantro, roughly chopped
toasted sesame seeds for garnish
Whisk together all the ingredients for the sauce. Taste for seasonings and adjust as needed.
In a large skillet heat the olive oil over medium-high heat. Add the garlic and sauté for about 1 minute. Stir in the ground beef and use a wooden spoon to help break up the meat a bit (or cook tofu according to package). Cook, stirring often until browned, about 3-5 minutes. Drain off any excess fat and stir in the sauce mixture.
Heat an outdoor grill to medium-high heat and lightly oil the grates. Toss the sliced pok choi with some olive oil and place cut side down directly on the grill. Cover the grill and cook until lightly charred, about 8-10 minutes.
Serve the pok choi with the ground beef and top with the cilantro and toasted sesame seeds.
*cooking times vary grill to grill!
CRUNCHY KALE SALAD WITH BLOOD ORANGE VINAIGRETTE
1 bunch curly kale, ribs removed
4 teaspoons olive oil
harissa powder (if you can’t find harissa powder, substitute hot smoked paprika)
Blood Orange Vinaigrette
3 tablespoons blood orange juice (juice of 1 small blood orange)
1 tablespoon fresh lime juice
1 tablespoon finely minced shallot
3 tablespoons olive oil
1 tablespoon maple syrup
For the Salad
1 cup packed dino or curly kale, cleaned and julienned
¼ cup cooked quinoa
¼ cup cooked chickpeas (we use canned)
a few small scallions, thinly sliced
2 tablespoons dried cranberries
3 tablespoons chopped walnuts, lightly toasted
1 tablespoon sunflower seeds, roasted
¼ cup roughly chopped mint leaves
¼ to ½ avocado, diced
kosher salt and pepper
To make the kale chips, preheat the oven to 300°F.
Wash and dry the kale very well, then tear into large pieces.
Divide the kale pieces between 2 large baking sheets and toss each batch with 2 teaspoons olive oil, a pinch of harissa powder, and a generous pinch of kosher salt.
Use your fingers to massage the oil and seasoning into the kale leaves, then spread out in an even layer, making sure that no pieces overlap.
Place the baking sheets in the lower and upper thirds of the oven, bake for 10 minutes, then switch the baking sheets and bake for a further 7 minutes.
Let the chips cool on the baking sheet before eating.
While the kale chips cook, make the salad dressing: Whisk together first 5 ingredients and season to taste with salt.
To assemble the salad, place all salad ingredients in a medium bowl and toss with half the dressing. Season to taste with salt and pepper, and toss in a large handful of the kale chips.
Eat immediately (so the chips stay crunchy) with remaining dressing on the side.
TARTTINES WITH RADISH + CASHEW & CAPER DILL SPREAD
PREP TIME: 30 MINUTES COOK TIME: 5 MINUTES SERVES: 6
1 cup raw unsalted cashews, soaked in warm water for 30 minutes
1/2 cup fresh water
1 Tablespoon fresh lemon juice
1 clove of garlic
2 Tablespoons extra virgin olive oil
2 teaspoons capers
1/2 cup dill, roughly chopped + additional for serving
salt and pepper to taste
1 baguette of good quality bread
pea shoots or microgreens
radishes, thinly sliced
sea salt for serving
Drain the cashews and rinse them under cold water. Place them in a food processor with the remainder of the ingredients and puree until smooth and creamy, stopping to scrape down the sides as necessary. Season with a touch of salt and pepper. Taste test and adjust seasonings as needed.
Slice your bread into 1/2 inch thick pieces and toast under the broiler until lightly browned.
Spread each slice of toasted bread with a healthy smear of the cashew dip and top with shoots or microgreens, radishes, and additional dill.