CSA Week 3 Recipes

Some of this weeks recipes are performing double duty- both the rice noodles and the crispy chicken are cooked once but used in two recipes. Our goal is to overlap as many ingredients as possible between the recipes in order to minimize ingredients and maximize their usage. 


  Lettuce Wrap Spring Roll Chicken Stir Fry Hamburger with Home Fries Chicken over Braised Cress Spring Salad with Creamy Dressing

Romaine lettuce

 3/4 head    1/4 head

Red oakleaf lettuce

  2 large leaves   1 head

Leek scapes

 1/5 bunch 1/5 bunch1/5 bunch  1/5 bunch 1/3 bunch

Beefsteak tomatoes

   1 slice  

Bok choi

1/4 head, base of leaves 3/4 head   

Upland cress

 1 tbsp chopped leaves   1 bunch 


1/3 bunch  1/3 bunch   1/3 bunch


1 tbsp    


  3/4 bunch  1/4 bunch

Herb mix- Parsley, oregano, thyme, winter savory

   6 tbsp mixed herbs  2 tbsp mixed herbs

Chicken breast, 1 lb

  1/2 lb


 1/2 lb


Ground beef, 1 lb


1 lb



 Soy sauce

  1/4 cup



 Fish sauce, 1 teaspoon

 1 tsp    

Mayonaise, 1 1/2 tablespoon

     1 1/2 tbsp

 Carrots, 3 long, ~200g

 1 carrot, julienned 1 carrot, sliced diagonally, 1 cup   1 carrot, shredded

red skin potatoes, 2 medium, ~340g

  2 medium  

 yellow onion, 1/2 onion

 1/2 onion    


     2 hard boiled

 ginger, 1 tsp

  1 tsp   

 garlic powder, 1 1/2 tsp

  1/2 tsp 1 tsp  
Worcestshire sauce, 3 tbsp  3 tbsp  

Dijon mustard, 2 teaspoon

  1 tsp 1 tsp

Brown sugar, 1 tbsp

  1 tbsp  

 Chicken stock, 3/4 cup

  1/2 cup 1/4 cup  

Vegetable oil, ~3/4 cup

  4 tbsp 2 tbsp, 1/2 cup 1 tbsp 

 Cornstarch, 5 tbsp

  5 tbsp   

 Peanut butter, 2 tbsp

2 tbsp     

Rice noodles, 7 ounces (1/2 standard package)

2 oz  5 oz   

 Rice vinegar, 1 1/2 tbsp

1/2 tbsp     1 tbsp

 Red pepper flakes, 3/4 tsp

 1/2 tsp    
 Sesame oil, 1 teaspoon1 tsp     
 Lime, 1 lime (or 1 lemon, 1 tbsp of juice) 1 lime    
Flour, 4 cups  4 cups  
Sugar,  ~ 1/4 cup 1/2 tsp  1/4 cup
Milk, 1 cup  1 cup  
Water, ~3/4 cup  3/4 cup  
 Salt  1 tsp pinch 



Lettuce Wrap Spring Roll

kale-and-white-bean-soupPrepare spicy peanut sauce by wisking together 2 tablespoons of creamy (or crunchy) peanut butter, 2 tablespoons of rice wine vinegar, 1 tablespoon of soy sauce, 2 teaspoons sugar, 1/2 teaspoon of red pepper flakes, and 1 tablespoon of water. 

Cook 7 ounces of rice noodles (1/2 14 oz package) according to the package directions. A saucepan of water should be brought to a boil, then noodles should be cooked off of heat in water which is almost boiling for about 10 minutes. Set aside 5 ounces of the cooked noodles for the stir fry recipe.

Drain the noodles, then add 2 ounces of noodles to a bowl and toss with 1 teaspoon of sesame oil and a dash of red pepper flakes. Add 1 tbsp of chopped leek scapes (about 1/5th of bunch), 1 tbsp chopped mint, 1 tbsp of chopped upland cress, and 2 tbsp of chopped cilantro. Add the juice of 1 lime (or lemon, 1 tbsp), rice vinegar, sugar, and fish sauce. Toss to coat. 

Julienne 1 carrot and slice 1 cup of the base of the bok choi head. The goal is to include the juicier leaf petiole, not the leafy green tops.

To assemble wraps take whole leaves of romaine lettuce and lay flat. Add vegetable-noodle mixture, then sliced carrots and bok choi, and garish with peanut sauce and additional chopped cilantro.  

Chicken Stir-Fry


*The 1 lb of chicken breast will be divided between the Chicken Stir Fry and the Chicken with Braised Cress.

Chop 1 lb of chicken breast (about 1 large breast) into 1/2 inch pieces. Add 5 tablespoons of cornstarch to a 1 quart bag, then add chopped chicken and toss to coat. Add 2 tbsp of soy sauce, 1 teaspoon of ground ginger, and 1/2 teaspoon of garlic powder. Toss again to coat, then refrigerate mixture for 30 minutes.

Loosely chop 1/2 yellow onion, 3/4 head of bok choi, 1 tbsp of leek scapes, and 1 carrot (about 1 cup). 

Add 3 tbsp of cooking oil to wok or large skillet. Stir fry chicken for 3-5 minutes, or until chicken is cooked through. Remove chicken from wok and divide into two equal parts, setting aside one half for the Chicken with Braised Cress. 

Add 2 tbsp of cooking oil to wok and stir fry chopped vegetables for 4-5 minutes or until crisp. Then add 1/2 cup of chicken stock, and remaining 1/2 lb of cooked chicken. Cook and stir until thickened and bubbly. Garnish with chopped cilantro and additional chopped leek scape. 



Hamburger with Home Fries


Fresh buns recipe (optional)- Add 2 cups of flour to mixing bowl and 2 (2 oz) packets of dry yeast (equivalent to 4.5 tsp), and mix. In a separate, microwavable, bowl add 1 cup of milk, 3/4 cup of water, 1/2 cup of vegetable oil, 1/4 cup of white sugar, and 1 teaspoon of salt. Heat in microwave until lukewarm. Add all at once to flour mixture and beat until smooth for a full 3 minutes. 

Mix in an additional 2-3 cups of flour until a soft dough has formed, then dust a flat surface with flour and turn the dough on the floured surface. Let dough rest under a bowl for 10 minutes. Preheat oven to 400 degrees F. Divide dough into 12 equal parts and form into slightly flat balls. Place balls on greased baking sheet and rise until doubled in size. Bake at 400 degrees F for 12-15 minutes, or until tops are golden brown. 

 Hamburger pattie recipe- Add 1 lb of ground beef to mixing bowl. Mix in 3 tbsp of finely chopped mixed herbs (sage, parsley, thyme, winter savory and oregano). Add 1 tsp of garlic powder, 1 tsp of dijon mustard, 3 tbsp of Worcestshire sauce, and 1 tbsp of brown sugar. Mix ingredients thoroughly, then form into 3 or 4 flat patties. Salt and pepper top and bottom of patties. Grill or pan fry patties.

Slice buns and add pattie as well as sliced tomato, oakleaf lettuce, and creamy herb dressing (recipe under Spring Salad below).

Home fries recipe- Chop 2 medium red skin potatoes into 1/4 inch cubes. Add 2 tbsp of cooking oil to skillet and cook, covered over medium heat. When potatoes are halfway cooked add 3 tbsp of chopped herbs (mix of sage, parsley, thyme, winter savory, and oregano). Remove from heat when potatoes are easily pierced. 


Chicken with Braised Greens


Add 2 tbsp of cooking oil to skillet and bring to medium heat. Saute 1 bunch of cress until leaves are wilted, about 5 minutes. Add 1/4 cup of chicken stock and a pinch of salt and cook covered for an additional 10-15 minutes. 


Take 1/2 lb of crispy chicken (Chicken stir fry recipe above), and plate with braised cress. 

Spring Salad


Rough chop 1 head of red oakleaf lettuce and 1/2 head of romaine lettuce. Add chopped leek scapes (about 1 tbsp), 1 tbsp of chopped cilantro, and 1 shredded carrot. Slice 2 hard boiled eggs widthwise and add to salad. Dress with creamy vinaigrette and garnish with sage blossoms.

Creamy vinaigrette recipe- Mix together 1 teaspoon of Dijon mustard, 1 1/2 tablespoons of mayonaise, 1/8 teaspoon of salt, 1/8 teaspoon of sugar, a pinch of fresh pepper, 1 tbsp of rice vinegar, and 2 tbsp of chopped mixed herbs (sage, parsley, thyme, winter savory, and oregano).