2022 CSA Week 5 Recipes

Kale and Strawberry Salad with Granola

You can either use pre-made granola, or you can make your own with this recipe: Preheat oven to 350F. In a medium bowl, toss 1 cup old-fashioned oats, 1/2 cup pistachios (or walnuts or pecans), 1/2 cup whole almonds, 1/4 cup raw sunflower seeds, 1/4 cup raw sesame seeds, 1 Tbsp fennel seeds, 1/2 tsp salt, and 1/4 tsp cayenne pepper. Stir in one beaten egg white, 1/4 cup olive oil, and 1 Tbsp honey until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.

To make honey mustard dressing: In a small bowl, whisk together 3 Tbsp olive oil, 2 Tbsp lemon juice, 1 Tbsp dijon mustard and 1.5 tsp honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.

To prepare the kale: Chop the kale leaves into small, bite-sized pieces, about 2-3 cups. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add 1/2 cup sliced strawberries, then use a fork to crumble 1-2 oz feta cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).

Strawberry Parfait 

Add a 1 cup Greek yogurt to  a cup or bowl. Add 1/2 of flavored granola. Add 1/2 cup chopped strawberries. Layer Drizzle with 1 Tbsp honey or maple syrup. Layer yogurt, granola, strawberries, and honey.

Herbed Pasta with Ricotta

Cook 1/2 lb linguini (half box) according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Thinly slice 2 garlic cloves, and set aside. Coarsely chop 3 Tbsp each dill, chives and parsley. In a medium mixing bowl, combine the chopped herbs and 1 cup ricotta, and mix to combine.

In a large skillet, heat olive oil over medium-low heat, and add sliced garlic. Cook for 2 minutes, until garlic is soft, then add the cooked pasta, 3/4 cups of the herbed ricotta, and ¼ cup of the reserved pasta water. Toss together and season with salt and pepper. Continue to heat, tossing occasionally, until the cheese has melted and a sauce has formed.

Transfer to a serving bowl and dollop with the remaining 1/4 cup ricotta.

Roasted Beet and Carrot Salad

Wash and peel 1 bunch beet and carrot roots, Chop into bite size pieces, toss in 2 Tbsp of oil spread out on a rimmed baking sheet, sprinkle with salt and roast for 15 to 20 minutes or until beets are tender.

To make dressing. Mix 1/2 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 tsp honey, 1 Tbsp minced garlic scapes. Mix well.

Wash and chop half of the beet greens. Toss with roasted beets, nuts, and dressing. Top with feta.

Chicken Wrap with Garlic Scape Dressing and Beet Greens

Garlic scape dressing: to make dressing combine in a blender: 4 stalks green garlic chopped, ½ cup olive oil, 2 Tbsp apple cider vinegar, 1 tsp Dijon-style mustard, 2 Tbsp honey, 2 tsp white vinegar, 1 tsp salt, ¼ tsp black pepper.

Roast or pan fry 1 large chicken breast. chop half of the beet greens into small ribbons.

To prepare wrap: use tortilla or flatbread. In the center put about 1/4 cup shredded cheese, the beet greens. Drizzle the dressing, and the chicken, and about 1/4 cup sunflower seeds. Roll it up cut it in half and enjoy.