2021 CSA Week 1 Recipes

Beet and Kale Frittata

Preheat oven to 350F.

Rinse and lightly peel 1 bunch of beets, setting greens aside, and shred the beet roots. Roughly chop the kale, finely chop 1-2 green onions, including greens, and mince 2 cloves of garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.

In a large cast iron skillet heat 3 Tbsp for oil and sauté the beet roots, green onion, and garlic for 3-5 minutes, until tender. Add kale and saute another minute. Add eggs, then cheese, to pan and stir to combine, working eggs along edges. 

Add to oven and bake for 15-20 minutes, until center is cooked through enough a fork comes out clean. 

Vietnamese Pork Lettuce Wrap

In a small bowl combine 1/2 cup white vinegar, 1/4 cup sugar, and 1/8 tsp salt. Julienne chop 2 medium carrots, and finely chop 1 green onion, including greens. Add carrots and green onions to vinegar mixture, and let sit at room temperature for 30 minutes. 

In a large skillet, bring 2 Tbsp cooking oil to medium high heat, then add 2 finely chopped green onions, including greens. Saute for 3 minutes, then add 1 lb ground pork, or salt and pepper pork. Add 2 Tbsp soy, 1 Tbsp rice wine vinegar. Drizzle with hoisin sauce. Mix well and set aside.

To make lettuce wraps take the leaves from the bibb lettuce fill with meat mixture top with chopped peanuts and pickled carrots and onions.

Sauteed Beet Greens

Roughly chop 1 bunch of beet greens and finely chop the beet green stems. 

Bring 2 Tbsp cooking oil (olive, canola, or other) to medium high heat. Add 1-2 cloves garlic, finely chopped, and saute for 45 seconds until fragrant. Add the stems and saute another 2 to 5 minutes, then add greens and saute until tender, 2-3 minutes. Add 2 Tbsp apple cider vinegar, and stir to coat greens. Serve warm. 

Spinach and Green Onion Flatbread

To make the flatbread dough- in a medium sized bowl or stand mixer combine 3 cups flour, 1 cup water, 3 Tbsp vegetable oil, and 1 tsp salt. If doing by hand, mix with a spoon until dough begins to form, then work on a lightly floured surface for about 3 minutes until dough is soft and elastic. 

Form the dough into a ball, then place back in bowl and cover for 30 minutes so it can relax at room temperature. 

To form spinach potato filling- Chop 4 medium potatoes into medium chunks, then boil in water until easily pierced with a fork, about 15-20 minutes. 

Drain potatoes, then mash in a bowl. Add 2 finely chopped green onions, 1 bag (4 oz) roughly chopped spinach, 1 tsp cumin, 1/4 tsp garam masala (optional), 3/4 tsp salt, and ground black pepper, to taste. Stir well to combine.

To assemble flatbread- divide dough into 8 equal sections. Work each section into a thin, flat round with a  8" diameter. Add 1/8th of the stuffing to the center right of the flatbread. Fold the left side of the dough across to the right, then press the edges together with your thumbs. 

Grease a large skillet with a little cooking oil and shallow fry the flatbread. Press the flatbread into the pan. Cover and cook until flatbreads are lightly browned. Should take 3 to 5 minutes per side.

Serve with a dollop of sour cream.

Oakleaf and Mix Salad

Roughly chop 1 head of oakleaf lettuce. Combine with 4 oz salad mix and add to a serving dish.

To make balsamic vinaigrette- combine 3/4 cup olive oil, 1/4 cup balsamic vinegar, 2 Tbsp honey, 1 Tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp black pepper, and 1 clove minced garlic.

Dress salad with balsamic vinaigrette, and additional fixings as desired.