CSA Box#5

 

We want to know what you are making with your vegetables — post a photo or a recipe and tag us on Instagram or Facebook. If your old school (the cool ones), send us an email, if you keep with the time, #tampacsa on social media.

We added a new section to the blog: #RealFood… recipes, ideas, inspiration from our members. Check out our latest post — #realfood from our great friends Bekah + Wes… and until then we hope you are getting funky and making rad food in the kitchen!

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TURNIP NOODLE BOWLS WITH GRILLED CHICKEN (OR TOFU) & TURNIP GREENS PESTO
PREP TIME: 20 MINUTES    COOK TIME: 10 MINUTES    SERVES: 4

Noodle Bowl

  • 1 bunch sm/med turnips, greens removed - reserved for pesto

  • 2 medium sized chicken breasts, patted dry (can also use grilled/baked tofu)

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • 2 garlic cloves, mashed

  • salt and pepper

  • crumbled feta cheese for serving

  • sourdough bread for serving

  • olive oil for serving

Turnip Greens Pesto

  • 1 bunch of turnip greens, about 1 pound worth, roughly chopped (can substitute with arugula or mix in arugula to bulk up the greens a bit)

  • 1 garlic scape (can sub with 1 clove of garlic) chopped

  • 1/4 cup toasted hazelnuts

  • 1/4 cup freshly grated parmesan cheese

  • 2 Tablespoons lemon juice

  • 1/2 cup extra virgin olive oil + more to thin if necessary

  • salt and pepper to taste

  • pinch of crushed red pepper flakes

Preparation

  1. Use a spiralizer to make noodles out of your turnips. If preferred, you can also use a mandolin to thinly slice a bed of turnips.

  2.  In a container, combine the chicken breasts, lemon juice, oil, garlic, salt and pepper. Set aside to marinate for 30 minutes.

  3. While the chicken is marinating, combine all the ingredients for the pesto in a food processor. Process until smooth and creamy. Taste for seasonings and adjust as needed.

  4. Preheat grill to medium-high. Remove the chicken from the marinade and place on the grill . Grill the chicken for about 6 minutes per side or until no longer pink in the middle. When cool enough to handle chop the chicken into small chunks.

  5. Toss the raw turnip noodles (no need to cook them) with the pesto, chicken, and plenty for feta cheese. Serve with big chunks of sourdough bread and drizzle everything with a olive oil (YUM).


RUSTIC LENTIL & TURNIP STEW WITH GARLIC-PARMESAN HERBED CROUTONS
PREP TIME: 20 MINUTES    COOK TIME: 45 MINUTES    SERVES: 6

Stew

  • 2 Tablespoons olive oil

  • 1 medium-sized yellow onion, diced

  • 4-5 small scallions, diced (white and light green parts only)

  • 3 cloves of garlic, minced

  • 1 bunch of turnips, cut into 1/4 inch cubes (reserve the greens)

  • 1 large russet potato, cut into 1/4 inch cubes (about 1 1/4 cups worth)

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1/4 teaspoon crushed red pepper flakes

  • 1 1/4 cups french green lentils

  • 1 bay leaf

  • 6-8 cups vegetable stock

  • 1 bunch of turnips greens (about 2 cups worth) roughly chopped (can substitute with spinach, arugula or kale if the greens of your turnips didn’t last)

  • salt + pepper to taste

  • Fresh parsley for garnish

Garlic Parmesan Herbed Croutons

  • 2 large cloves of garlic, sliced thin lengthwise

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup olive oil

  • 1 loaf of rustic style bread, cut into 3/4 inch cubes

  • 1/4 cup freshly grated parmesan cheese

Prepare

  1. In a large pot heat the olive oil over medium heat. Add the onion and leek and sauté for about 5 minutes. Stir in the garlic, turnips (not the greens yet!) potato, and spices. Cook until fragrant. About 2 minutes.

  2. Add the lentils, bay leaf and 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for 30 minutes, adding more stock (or water) if need be. Stir in the turnip greens and season to taste with salt and pepper. Keep the soup on low heat until ready to serve.

  3. Preheat the oven to 350F. Prepare the croutons by combining the garlic, oregano, thyme, salt, pepper and oil in a saucepan and bring to a simmer over medium-high heat. Simmer for about 5 minutes. Discard the garlic and in a large bowl combine the bread cubes with the oil/herb mixture. Place the bread on a baking sheet and bake in the oven until golden brown. About 8 minutes. Remove from the oven and sprinkle the bread with the parmesan cheese.

  4. Ladle the soup between bowls and top with the croutons and minced parsley. Season to taste with additional salt and pepper if need be.