CSA WEEK #19

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Joe and I have been eating these salads non-stop the past few weeks and we are loving the energy packed ingredients they contain. Spring has arrived, and we know that Summer is quickly to follow so we've been making light and healthy meals that cool the body and sustain it! 

*These are also great for gatherings of friends as they can easily be doubled and keep well if there are leftovers! 


ARUGULA SALAD WITH CRUNCHY GARLIC LENTILS & LEMON DIJON DRESSING
PREP TIME: 10 MINUTES    COOK TIME: 25 MINUTES    SERVES: 4

Crunchy Garlic Lentils

  • 1/2 cup french green lentils
  • 1/2 Tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder 

Lemon Dijon Dressing

  • 1 clove of garlic, minced
  • 2 Tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • pinch of fine sea salt to taste
  • 1-2 Tablespoons of chopped dill 

Salad

  • 6 heaping cups of fresh arugula
  • 1/4 of a small red onion, diced
  • 1/2 of a ripe avocado, diced
  • 1/4 cup sunflower seeds
  • small handful of fresh (organic and fresh if possible) goat cheese
  • black pepper to taste
  • option to add smoked salmon for more protein! 

Prepare

  1. Preheat the oven to 400F.
  2. Rinse the lentils in a colander and then place in a saucepan with enough water to cover them about 2 inches. Bring to a boil. Reduce heat and simmer until tender. About 18 minutes, stirring occasionally. Add additional water if the lentils soak up too much before fully cooked. Drain, pat dry and set aside.
  3.  In a small bowl toss the lentils with the oil and spices. Place in a single layer on a prepared baking sheet and roast in the oven until lightly browned and crisp. About 20-23 minutes. Toss the lentils at least once or twice throughout cooking and keep a close eye on them for the remaining 5 minutes.
  4. Combine all the ingredients for the dressing in a mason jar secured with a lid. Shake until smooth and well combined.
  5. In a large bowl toss the arugula with the rest of the salad ingredients. Add the roasted lentils and drizzle with the dressing. Season to taste with additional salt and pepper.

FAVORITE SPRING KALE SALAD
PREP TIME: 15 MINUTES    COOK TIME: 0 MINUTES    SERVES: 4 AS A SIDE

For Salad

  • 1 bag of kale, washed and torn into bite size pieces (remove some of the large tough stems)
  • 1/2 bunch of breakfast radish
  • 3-4 sliced strawberries 
  • 1 avocado, diced 
  • 3 Tablespoons toasted pine nuts 
  • 3 tablespoons toasted pine nuts
  • sprinkle of sea salt

For the Dressing

  • 1 clove of garlic, minced
  • 3 tablespoons tahini
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • 3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
  • 1 tablespoon water (plus more to thin if needed)
  • 3 tablespoons nutritional yeast

Prepare

  1. In a large bowl use your hands to lightly massage the raw kale with a dash of olive oil for a few seconds.
  2. Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
  3. Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, radish, strawberries,  toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.

BOK CHOY & TURNIP MISO-RAMEN WITH SOY SAUCE EGGS
PREP TIME: 20 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4

The eggs are marinated in a mixture of soy sauce, vinegar and a pinch of sugar. They are next level... They’re great added to soups, salads, toast or eaten straight up!

Soy Eggs

  • 1/2 cup water
  • 3/4 cup reduced sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons sugar
  • 6 hard boiled (or soft boiled) eggs, peeled 

Ramen

  • 6 ounces ramen noodles
  • 1 Tablespoon toasted sesame oil
  • 4 garlic scapes, diced (can sub with garlic cloves)
  • 1 Tablespoon freshly grated ginger
  • 4 cups water
  • 3 Tablespoons white miso paste
  • 1 1/2 Tablespoons reduced sodium soy sauce
  • 1 teaspoon chili paste
  • 1 small bunch of salad turnips, greens removed (save for another use) and cut into 1/2 inch chunks
  • 1-2 heads of baby pac choi, stems roughly chopped and greens cut into thin strips (about 8 cups)
  • 3-4 radishes, thinly sliced
  • handful of micro greens or pea shoots
  • toasted sesame seeds for serving
  • salt and pepper to taste

Prepare

  1. Whisk together the water, soy sauce, vinegar and sugar in a deep bowl. Add the hard boiled eggs and marinated in the fridge for 2 hours, make sure all the eggs are submerged in the soy mixture.
  2.  Cook the ramen noodles in a pot of boiling water until al dente. Drain and set aside.
  3. In a large dutch oven or saucepan heat the sesame oil over medium heat. Add the garlic scapes and ginger and cook, stirring often, until fragrant. About 3 minutes. Add the water, miso, soy sauce, chili paste and turnips. Bring to a boil. Reduce heat to medium-low, and simmer until the turnips are tender, about 15 minutes. Stir in the pac choi stems and cook for about 3 minutes longer. Add the leaves and continue to simmer until tender, about 3 minutes. Add the ramen noodles and stir well.
  4. Remove the eggs from the marinade and slice in half. Set aside.
  5. Divide the soup between bowls, top with radishes, toasted sesame seeds, micro greens and the soy eggs. Sprinkle with salt and pepper to taste and enjoy.

* Taste as you go

Cheers from Black Finger Farm