Category: Original Recipe (non-CSA)

Enjoy non-CSA recipes here!

  • Spinach Rice with Beet Raita

    Spinach Rice with Beet Raita

    Ingredients

    Spinach Rice

    • 2 tablespoons unsweetened coconut, freshly grated (thaw if frozen)
    • 1 small green chili, roughly chopped (I use Thai birds eye chilies, but ½ jalapeno or serrano will also work)
    • 1 cup tightly packed chopped cilantro leaves and stems
    • 1 1/2 teaspoons lemon juice
    • 1/2 teaspoon sugar
    • 1 teaspoon fine sea salt, plus more to taste
    • 2 tablespoons ghee or neutral oil
    • 1 teaspoon cumin seeds
    • 1/4 cup raw cashew halves
    • 1/4 cup red onion, finely chopped
    • 6 ounces bag baby spinach leaves, roughly chopped
    • 1 cup long grain basmati, cooked (at room temperature)
    • 1 handful green peas (optional)
    • 1 handful corn kernels (optional)
    • 2 ounces paneer, cubed (optional)

    Beet Raita

    • 1 tablespoon neutral flavored oil
    • 1 teaspoon cumin seeds
    • 3/4 cup beet, grated (using the large holes of a box grater)
    • 1/4 teaspoon turmeric powder
    • ¼-½ teaspoons red chili or cayenne powder
    • 3 cups plain whole milk yogurt
    • Fine sea salt, to taste
    • 1/2 teaspoon chaat masala, or to taste

    Instructions

    Spinach Rice

    1. Using a food processor or blender, pulse the coconut, cilantro, green chili, lemon juice, sugar, and ½ tsp of salt until they form a smooth, thick paste, using a teaspoon or two of water if needed to get the ingredients moving. You should end up with approximately ¼ cup of paste.
    2. In a large saute pan, heat the ghee or oil of your choice over medium heat. Add the cumin seeds and cashews, and stir for a minute or two until the cumin sizzles and the cashew pieces turn golden.
    3. Add the chopped red onion, season with ½ tsp salt, and saute until the onion softens and begins to brown around the edges, about 3-5 minutes.
    4. Add the coconut-cilantro mixture, another ½ tsp of salt, and saute for 1-2 minutes until the blended paste turns a darker green and most of the liquid evaporates.
    5. Add the chopped spinach, a handful at a time, letting it wilt before adding more. Increase the heat to medium-high and saute for another 2 minutes, until any excess water from the spinach evaporates. If you’re using any of the optional add-ins, add those now. Give the mixture a few final stirs, then turn off the heat.
    6. Allow the mixture to cool for a few minutes. Add the cooked basmati rice to the pan and gently fold it in.
    7. Taste the spinach rice and adjust for salt.

    Beet Raita

    1. In a small skillet, heat the oil over medium heat. Add the cumin seeds and let them sizzle.
    2. Add the grated beets, turmeric, red chili or cayenne powder, and ½ tsp salt. Cover and cook for 2-3 minutes, then uncover and cook for another minute so the beets can give off some moisture. Turn off the flame and set aside to cool completely.
    3. In a medium-sized bowl, whisk the yogurt with a few tbsp of water until smooth.
    4. Add the cooled beets and ½ tsp chaat masala, and swirl it all together. Taste to check if you’d like more salt or chaat masala.
    5. Serve beet raita with spinach rice.

  • Purple Sweet Potato Ice Cream

    Ready for a unique purple ice-cream recipe? If you love the richness and earthiness of sweet potato, this is perfect for the spring/summer time for you and your family to enjoy.

    Ingredients

    2 cups Purple Sweet Potato Puree
    2 cups Non Dairy Milk (soy, oat, etc.)
    1/4 cup Cane Syrup (try our organic bottles made on our farm)
    1 tsp Vanilla
    1/4 tsp Salt

    Instructions

    1. Roast potatoes in a 350F oven until fork tender.
    2. Peel potatoes and place all ingredients in blender and blend smooth.
    3. Place in ice cream machine and churn.
    4. Enjoy!

    More recipes:

    Okinawa Sweet Potato Pie

  • Sweet Potato Blondies

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  • Asian Style Sticky Ribs w/ Daikon & Bok Choy Slaw

    ASIAN STICKY RIBS WITH A DAIKON AND BOK CHOY SLAW

    YIELDS: 10 PORTIONS

    Ingredients

    (VEGETABLES NEEDED)
    2 EA HEADS BOK CHOY
    2 EA MEDIUM DAIKON RADISH
    3-4 EA SMALL WATERMELON RADISH
    1 EA CARROT
    4 EA CLOVES GARLIC -MINCED
    1 EA BUNCH GREEN ONIONS
    1 TBSP GALANGAL ROOT (CAN SUB GINGER)
    (DRESSING)
    3 TBSP OLIVE OIL
    3 TSP TOASTED SESAME OIL
    ¼ CUP RICE WINE VINEGAR
    5 TBSP CANE SYRUP
    2 TBSP SOY SAUCE
    1 EA GARLIC CLOVE – MINCED
    1 TBSP GINGER
    ½ TSP SALT
    ½ TSP RED CHILI FLAKES

    Instructions

    1. WASH YOUR VEGETABLES
    2. FINELY SHRED DAIKON, BOK CHOY,
    CARROT, WATERMELON RADISHAND
    GRENN ONION
    3. ON TOP OF YOUR SHREDDED VEG, WITH A
    (MICRO PLANE) GRATER. GRATE GARLIC
    AND GALANGAL ROOT GIVE A GOOD TOSS
    AND SET ASIDE.

    Dressing

    1. MINCE YOUR GARLIC AND GINGER AND
    PLACE IN A BLENDER (VITA PREP)
    2. ADD ALL OTHER DRESSING INGREDIENTS
    AND BLEND UNTIL SMOOTH.
    3. ADD TO SHREDDED VEG. MIXTURE AND GIVE A GOOD TOSS
    FOR BEST RESULTS LET SIT OVERNIGHT IN FRIDGE TO MARINATE

    You will need *2.5-5 pounds baby back pork ribs*

    Brown Sugar Rib Rub

    Mix:

    1/2 cup brown sugar
    1/2 tsp kosher salt – course
    1/2 tsp chipotle chili powder
    1/2 tsp smoked paprika
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/4 tsp cumin

    Sticky Asian Sauce

    Mix:

    1/2 cup soy sauce
    1/3 cup brown sugar
    1/4 cup Cain syrup
    1 tbsp rice wine vinegar
    1 tbsp galangal, fresh grated
    2 tsp sesame oil
    2 cloves garlic, finely minced
    1/4 tsp crushed red pepper flakes

    1. Preheat the oven to 300 degrees
    Fahrenheit.
    2. On the back of the rack of ribs, score the
    white membrane in a one inch diagonal
    pattern using a sharp knife or completely
    remove the white membrane.
    3. Stir the brown sugar rib rub ingredients
    together in a small bowl. Pat the rub
    mixture over the front and back of the slab
    of ribs.
    4. Place the ribs meat side up on a baking
    sheet that has been greased or lined with
    foil or parchment. Cover tightly with foil.
    5. Bake the covered ribs for 2 – 2.5 hours.
    Test for tenderness and if the meat is
    easily pulling away from the bone. Cook
    for an additional half an hour if needed.
    6. Place the Sticky Asian Sauce ingredients in
    a small sauce pan. Bring to a low boil and
    simmer for 5 minutes. Let the sauce cool
    to thicken.
    7. When desired rib tenderness is reached,
    remove the foil.
    8. Turn the oven to broil. Brush the ribs with
    the Sticky Asian Sauce. Broil for 2-3
    minutes and then brush with sauce again.
    Broil an additional 2-3 minutes until the
    sauce starts to caramelize.

    Garnish with any left over sauce, sesame seeds, and sliced green onions.

  • Tomato Bisque with Cheesy Toast Topper

    Here’s a tomato bisque recipe that brings comfort with its warm hearty flavors – an update to the classic tomato soup.

    Ingredients

    • 1 baguette, sliced into ¾-inch pieces
    • 1 Tsp Olive oil
    • ½ tsp garlic powder
    • 1-1½ cups shredded Italian cheese blend
    • Chopped fresh parsley and basil for garnish
    • Freshly ground black pepper
    • 1 cup heavy whipping cream
    • 5 large tomatoes

    Instructions

    1. Slice the 5 large tomatoes into cubes and blend in blender or food processor with 1 cup of heavy whipping cream. Pour into a medium size pan and heat on medium-low. Add black pepper to taste.
    2. Turn oven on broil and lay out sliced baguette on a cooking pan. Drizzle olive oil and garlic powder on baguette and place in oven for 1-2 minutes, or until bread is golden brown.
    3. Pour the tomato mix from the medium size pan into an oven bake friendly dish. Place toasted baguette on tomato mix. Top with cheese, parsley, and basil and put back into oven until cheese has toasted.

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