Tag: beet greens

In our CSA shares this week, we will include the following delicious produce:

• Broccoli
• Baby Green Cabbage
• Cilantro
• Citrus – oranges or grapefruit
• Sweet Onions
• Tokyo Turnips
• Fresh Turmeric Root
• Bonita Sweet Potatoes
• Beets – Worden Farm

Spiced Turnips (Shalgam Masala) – All Recipes

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon ginger-garlic paste
• 2 small green chile peppers, seeded and chopped
• 2 tomatoes, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• salt to taste
• 2 cups peeled and cubed turnips
• ⅔ cup hot water
• 1 teaspoon brown sugar

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

Ingredients

• 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
• Olive oil
• Kosher salt
• 1 tbsp toasted sesame seeds
• 1⁄2 cup cilantro, chopped

For the Dressing

• 1⁄4 cup tahini
• 1 clove garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
• 1⁄4 tsp cayenne pepper
• 1⁄4 tsp freshly ground black pepper
• Kosher salt

Instructions

1. Preheat oven to 400° F.
2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
4. Put all ingredients for the dressing into a blender and blend until smooth.
5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

Ingredients

• 1 oz fresh ginger
• 2 cloves garlic
• 1 scallion
• 2 tbsp sesame oil
• 2 tbsp tamari
• 2 tbsp cashew butter
• 2 tbsp rice vinegar
• 8 oz chopped green cabbage
• 10 oz fresh ramen noodles
• 6 oz broccoli florets
• 1 tbsp vegetable oil*
• Salt and pepper*

Instructions

1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

Miso Turmeric Ginger Dressing – One Green Planet

Ingredients

• 1 2-3 inch piece fresh turmeric root
• Juice of 1 medium navel orange ( about 1/2 cup)
• 1 garlic clove, grated
• 1 teaspoon grated ginger root
• 1 1/2 tablespoons gluten-free white mellow miso
• 2 teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt
• A pinch of cayenne
• Fresh ground pepper

Instructions

1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
2. Adjust salt and pepper to taste if desired. Store in a glass jar.

Sautéed Beet Greens – Food Network

Ingredients

• Olive oil, to coat pan
• 2 bunches beet greens, washed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• Zest and juice of 1/2 lemon
• Kosher salt and freshly ground pepper

Instructions

Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.