2020 CSA Week 2 Recipes

Week two is here, and these long spring days have provided us with another bounty of delicious produce. We loved seeing all the meals that you guys made with the share last week. This week we have more delicious spring greens. Now that the weather is cooperating we have finally started planting our summer crops out in the fields. This week we included a nice bulk bag of brassica greens, which are delicious sauteed. The heavier leafy greens will be included more in the earlier share of the season so if make sure you freeze them for use in summer if you’re not eating them fast enough. If you don’t know what to do with the brassica mix we highly recommend you make the pasta dish below. We try to make all the recipes has healthy as possible with minimal ingredients, and minimal animal products, but they can always modified to include more fats and cheeses, and can be served as side along a slice of meat. Thank you all for supporting us! Have a great week!

2020-csa-week-1-share

 White Bean Lettuce WrapSpinach and Green Onion Stuffed FlatbreadSauteed Pak Choi and RadishesHearty Lettuce and Lentil Salad with Lemon Tahini DressingBrassica Greens Pasta

lettuce

1 head green bibb   1 head red, 1 head green

tomatoes

1 tomato    

green onions

3 green onions1/2 cup finely chopped, aboiut 3 green onions1 green onion 2-3 green onions

radishes

  1 bunch with greens  

pok choi

  1 bunch   

brassica mix (broccoli raab, tatsoi, turnip greens, mizuna)

    1/3 to 1 full bunch

cilantro

1/4 cup finely chopped1/4 cup finely chopped1/4 cup finely chopped  

spinach

 1 packed cup   

white, navy, or cannellini beans

1 cup dry or 1 can    

mayonnaise

1/4 cup    

sour cream

1/4 cup    

lemon

1 lemon 1 lemon 1 lemon

sunflower seeds

1/4 cup    

white flour

 1 cup   

wheat flour

 1/2 cup   

olive oil

 1 tbsp  2 tbsp

russet potatoes

 2-3 potatoes   

cooking oil

 less than 1/4 cup2 tbsp  

basmati rice

  1 cup  

tahini

  1/3 cup  

maple syrup

  2 tbsp  

garlic

  1 clove 2 cloves

lentils

   1/2 cup 

feta cheese

   1-2 oz 

pasta, spaghetti or linguini

    1/2 lb (1/2 box)

sardines

    2 sardines

red pepper flakes

    1/2 tsp

Parmesan cheese

    1/4 cup

 

Recipes

 

White Bean Lettuce Wrap

Cook 1 cup of white beans or use 1 can of cannellini beans. Toss cooked beans with 1/4 cup mayonnaise,  1/4 cup sour cream, the juice of 1 lemon (about 3 tbsp), 1/4 cup sunflower seeds, 1 tsp salt, 1/2 tsp ground black pepper. Finely chop 3 green onions, 1/4 cup cilantro, and 1 tomato, then add to white bean mixture. Mix thoroughly, and serve atop single leaves of bibb lettuce. 

 

 

 

 

 

 

 

 

Spinach and Green Onion Stuffed Flatbread

To form dough combine 1 cup white flour and 1/2 cup wheat flour, a pinch of salt, 1 tbsp olive oil, and 3/4 cup warm water. Allow to rise for 30 minutes.

Boil 2-3 medium sized potatoes until tender. Mash potatoes (easiest by hand) and combine 1 cup finely chopped spinach, 1/2 cup chopped green onions, 1/4 cup finely chopped cilantro, 1 tsp salt, and 1/2 pepper. 

On a floured surface separate the dough into 4 equal balls, then roll each of the balls flat to 1/4 inch thickness. Separate the filling into 4 equal balls. Place the filling in the center of each flattened dough ball, and then fold the dough in half and pinch along the edge. Heat 2 tbsp cooking over medium heat in a large skillet. Lightly fry each flatbread on each side until golden brown, adding 1 tbsp new oil after each flatbread. Serve with sour cream or a chimichurri dipping sauce. 

 

 

 

 

 

 

 


Sauteed Pak Choi and Radishes

Cook 1 cup of basmati rice and set aside. 

Finely chop 1/4 cup cilantro. 

Slice pak choi into long, thin strips lengthwise. Julienne radishes. Roughly chop radish greens. Finely chop 1 green onion, whites and greens. Add 2 tbsp cooking oil to skillet over medium high heat. Add chopped green onion and cook for 1 minute. Add chopped radish greens and cook until wilted, Add pak choi and saute until tender, 3-5 minutes. Serve pak choi over a bed of rice with chopped radishes, chopped cilantro, and lemon tahini dressing. 

To make lemon tahini dressing combine 1/3 cup tahini, the juice of 1 lemon (about 3 tbsp) 2 tbsp maple syrup, 1/2 tsp salt, 1 clove minced garlic, and enough water to thin. 

 

 

 

 

 

 

 

 

 

Hearty Lettuce and Lentil Salad with Lemon Tahini Dressing

Roughly chop 1 head of bibb lettuce and 1 head of red lettuce. Cook 1/2 cup of lentils in 1 cup of water until lentils are tender, then allow to cool. Toss lentils with lettuce, lemon tahini dressing, and 1-2 oz feta cheese. 

 

 

 

 

 

 

 

Brassica Greens Pasta

Cook 1/2 lb (1/2 box) up to 1 lb of pasta, spaghetti or linguini, according to package instructions to slightly al dente, then reserve 1 cup of pasta water. 

Roughly chop 1 about 4 full cups of blooming brassica greens (broccoli raab, tatsoi, and mizuna) into 1 inch sections. Remove any rigid, fibrous stems, or chop them very finely, and tender stems can be chopped with greens. Flowers can also be roughly chopped, and will add a sweetness to the dish. Finely chop 2-3 green onions, including greens. Add 2 tbsp olive oil to a large deep dish skillet. Finely chop 2 cloves of garlic. Add garlic and whites of green onions and saute for 30 seconds until fragrant. Add greens, green of green onions, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring frequently until greens are tender and wilted.  Add 2 sardines and smash and chop them into the greens with a spoon or spatula. Add 1/2 tsp red pepper flakes and the juice of 1 lemon. Remove from heat and add pasta and reserved pasta water. Add 1/4 cup grated Parmesan cheese, and garish with extra Parmesan if desired.