2018 CSA Week 2 Recipes

The recipes this week are completely meatless. Don't let this deter you from trying them. They taste wonderful and are so good for you. They all work well as a main corse or can be used as a complemeant to any main dish. If you would like to add some protien to these meals you can always top them with some grilled chicken. We hope you enjot this weeks recipes.

2018-csa-week-2-share

 Collard Green Salad with Roasted Sweet Potatoes and Goat CheeseKale Pesto Rice with Summer SquashKale Salad with Creany Dill DressingArugala with Pinto Beans and Winter SavoryBibb Salad with Creamy Dill Dressing

 Red Russian Kale

1 bunch 1/3 bunch 2/3  

 Collard Greens

     

 Summer Squash

  1   

Arugala/Tatsoi Mix

    all 

 Green Onions

 1 1 1  

 Lettuce

     all

Oregano

   2 tbsp1 tbsp  

Thyme

1 Tbsp    

Winter Savory

1 Tbsp   1/2 tbsp 

Tarragon

   2 tbsp  

Dill

   2 tbsp  

Sweet Potatoe

 1 lb    

Vegetable Oil

1/4 cup    

Cummin

 1/2 Tbsp   1/2 tsp 

Lime Juice

 1 Tbsp  3 tbsp 1 tbsp 

Ginger

 1/2 tsp    

Goat Cheese

 1/4 cup    

Walnuts

 1/4 cup 2 tbsp 1/4 cup  

 Garlic

  1 Clove 1 Clove  

 Olive Oil

  1/2 cup   

 Red Pepper Flakes

  1 dash   

 Parmesan Cheese

  3 tbsp 1/3 cup  

Butter 

 1 tbsp    

 Rice

  2 cups   

 Mayonnaise

   1 1/4 cup 1/4 cup 

 Sour Cream

   1/2 cup  

Worcestshire 

  2 tsp  

Pinto Beans

   3/4 cup 

Green Olives

   1/3 cup 

Yellow Mustard

   1 tsp 

 

Recipes

Collard Green Salad with Roasted Sweet Potatoes and goat cheese

collard-green-salad-with-roasted-sweet-Potatoe

Heat the oven to 450 and skin and dice 1lb of sweet potatoes into 1/2 inch squares. Toss sweet potatoes in a bowl with 2 Tbsp of oil, 1/2 tbsp cumin, 2 finely chopped tbsp thyme and/or winter savory, salt and pepper. spread out onto rimmed baking dish and roast until tender about 40 min turning half way. In a small bowl combine 1 tbsp fresh lime juice, 1/2 tsp minced ginger, and let stand for 10 min. whisk in 2 tbsp vegetable oil. Cut 1 bunch of collards into ribbens and massage for about a minute. Toss with dressing. Top with roasted sweet potatoes, goat cheese, and toasted walnuts.
  

 

 

 

 

  

Kale Pesto Rice with Summer Squash

kale-pesto-rice-with-summer-squash

 

Peel 1 clove of garlic and put it in a blender with 2 tbsp of walnuts. Pulse until chopped finely. Add 1 packed cup of kale, 1/2 cup olive oil and a dash of red pepper flakes. Add 3 tbsp grated parmesan cheese. Blend until desired consistency make sure to keep scrapping the sides as you go.

 

Chop squash into cubes. Saute in 1tbsp of butter, dices green onion, salt and pepper. Cook untill soft about 5 minutes.

 

Combine pest squash and cooked rice in a bowl and serve.

 
 
 
 

 

 

 

 Kale Salad with Creamy Dill Dressing

kale-salad-with-creamy-dill-dressing

Chop kale into ribbons and combine with 1/4 cup chopped and toasted walnuts.  
 
Creamy Dill Dressing - Combine 1 1/4 cup mayonnaise with 1/2 cup sour cream, 1/3 cup chopped dill, oregano, tarragon, 1/3 cup parmesan cheese, 3 tbsp fresh lime juice, 4 tsp finely chopped onion, 1 clove garlic, and 2 tsp Worcestshire sauce. Blend until smooth, then chill before dressing salad. 
 
 
 

 

 

 

 

 

 

Arugala and Tatsoi with with Creamy Pinto Beans

arugala-with-pinto-beans-and-winter-savory

Cover 3/4 cup of dry pinto beans with water and cook over medium heat until softened, about 1 hour. Drain and rinse beans. Loosely chop 2-3 packed cups of baby arugula and tatsoi. Combine with cooked beans, as well as 1/3 cup chopped green olives. In a separate bowl mix 1/4 cup mayonnaise, 1 tbsp fresh lime juice, 1 tsp yellow mustard, 1/2 tsp ground cumin, 1 tbsp finely chopped oregano, and 1/2 tbsp finely chopped winter savory and/or thyme. Mix dressing, then add to beans, greens, and olives. Toss to coat and serve warm or chilled.
 
 
 
 


 

  

 

 

Bibb Salad with Creamy Dill Dressing

bibb-salad-with-creamy-dill-dressing


Tear bibb lettuce into bit size peices top with toasted walnuts and goat cheese. Dress with creamy dill dressing.
 
Creamy Dill Dressing - Combine 1 1/4 cup mayonnaise with 1/2 cup sour cream, 1/3 cup chopped dill, oregano, tarragon, 1/3 cup parmesan cheese, 3 tbsp fresh lemon juice, 4 tsp finely chopped onion, 1 clove garlic, and 2 tsp Worcestshire sauce. Blend until smooth, then chill before dressing salad.