Tag: sweet red kale

  • CSA 2024 Winter Week 2

    Bok Choy

    Rainbow Carrots

    Sweet Red Kale

    Parsley

    Snow Peas

    Spring Mix

    Farmer’s Favorite Radish Mix

    Murasaki Sweet Potatoes

    Salad Tomatoes

    It’s week 2 of the winter season, and it’s off to a wet and stormy start. We beat out the lightning and heavy winds today for our weekly team lunch together. Farm lunch is a tradition started by Amy & John during the farm’s earliest days, and it continues on all these years later, every week, rain or shine. Back in the packing shed after lunch, the team hunkered down in the storm and prepped sweet potatoes, trimmed turmeric, and started packing CSA boxes for the week.

    In this week’s share, parsley and snow peas make their debut! CSA members will be the only customers receiving snow peas this week, with all the current inventory going in member shares rather than out to markets. Since CSA members buy a share of the harvest in advance, we make every effort to ensure you receive priority access to crops come harvest time. We hope you enjoy these first snow peas of the season!

    Snow peas are flat, thin-skinned with an edible pod. They’re tender and sweet. You can eat them raw or cook them up in a snap.  Toss them in a skillet or wok, steam or sauté – it doesn’t take much to bring out their flavor. Just don’t overcook them so they keep their crunch!

    This week’s recipes inspired by the items in your share include 1) a tabouleh where parsley is the star ingredient 2) a spicy beef stir-fry with snow peas, bok choy and any other veggies you’d like to add and 3) baked Murasakis with miso tahini butter.

    Tabbouleh

    Ingredients

    • ⅓ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup fine #1 bulgur
    • 3 bunches fresh parsley, finely chopped (about 3 packed cups)
    • 2 firm tomatoes, finely chopped
    • 2 green onions, finely chopped
    • ¼ cup fresh mint leaves, finely chopped

    Instructions

    1. Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until well combined. Stir in the bulgur. Let the grains soak up the dressing until they are plump and most of the moisture is absorbed for about 20 to 30 minutes.
    2. Meanwhile, add the parsley, tomatoes, green onions, and mint to one side of the large bowl with the bulgur, but don’t mix yet.
    3. When the bulgur is plump, and the lemon-olive oil mixture is mostly absorbed, stir everything together until well combined. Serve at room temperature or chilled from the fridge.

    Recipe supplied by Feel Good Foodie

    Beef Stir-fry with Bok Choy & Snow Peas

    Ingredients

    For the beef and marinade:

    • 12 ounces flank steak(sliced ⅛-inch/3mm thick into 2-3 inch/6-7cm pieces)
    • 1 teaspoon cornstarch
    • 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil)
    • 1 teaspoon water
    • ¼ teaspoon baking soda

    For the rest of the dish:

    • 4 cups bok choy(cut into 1×3-inch (2.5×7.5cm) pieces, washed and drained)
    • ¾ cup shiitake, oyster or beech mushrooms, washed and drained
    • ¾ cup sugar snap peas or snow peas (washed and drained)
    • ½ cup warm water (or beef stock or chicken stock)
    • ¼ teaspoon sesame oil
    • 2 teaspoons light soy sauce
    • 1 teaspoon dark soy sauce (or mushroom-flavored dark soy sauce if you have it)
    • 1 tablespoon oyster sauce
    • ¼ teaspoon sugar
    • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
    • ½ teaspoon minced ginger
    • 2 cloves garlic (finely minced)
    • 1 tablespoon Shaoxing wine
    • 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

    Instructions

    1. Mix together the beef with the marinade ingredients (cornstarch, oil, water, and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).
    2. Next, prepare your veggies—we’re using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
    3. Now prepare the sauce mixture. In a small bowl, mix the warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar.
    4. Heat your wok over high heat until it’s lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
    5. Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
    6. Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok.
    7. When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok.
    8. Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. (There should not be any standing sauce—it should be clinging to the beef and vegetables.) Serve!

    Recipe sourced from The Woks of Life 

    Baked Murasaki Sweet Potatoes with Miso Tahini Butter

    Ingredients

    • 2 pounds Murasaki sweet potatoes

    Miso Tahini Butter

    • 5 tablespoons vegan butter, softened at room temperature
    • 1 tablespoon white miso, plus more to taste
    • 2 tablespoons good-quality tahini
    • 1/2 of a medium lime, zested
    • 1 ½ tablespoons lime juice, plus more to taste
    • 1 teaspoon toasted sesame oil, plus more to taste
    • 1/2 to 1 teaspoon agave nectar
    • A few pinches of red pepper flakes

    For serving

    • 1 tablespoons toasted sesame seeds
    • Flaky sea salt
    • 1/2 cup fresh cilantro leaves
    • Lime zest

    Instructions

    1. Preheat the oven to 375°F/190°C.
    2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
    3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
    4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

    Recipe from Rainbow Plant Life

  • Winter 2022 CSA – Week 12

    Our members will enjoy the following produce from our farm this week:

    • Sweet Baby Carrots
    • Celery
    • Dill
    • Kohlrabi
    • Red Butter or Red Cherokee Lettuce
    • Snow Peas
    • Sweet Red Kale
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes

    Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine

    Ingredients
    • 1/2 cup chicken stock or low-sodium broth
    • 2 tablespoons low-sodium soy sauce
    • 1 teaspoon Chinese chile-garlic sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/4 cup fresh ginger, cut into fine matchsticks
    • 1/2 pound snow peas
    • 1 pound medium shrimp, shelled and deveined
    • 4 small scallions, thinly sliced on the diagonal
    • Steamed rice, for serving
    Instructions
    1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
    2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

    Sweet Potato Tikki – Dassana’s Veg Recipes

    Ingredients
    • 4 sweet potatoes (shakarkandi)
    • 1 teaspoon ginger-green chili paste
    • 1 or 2 tablespoon arrowroot flour or buckwheat flour or chestnut flour
    • 1 teaspoon chaat masala
    • ½ teaspoon dried mango powder (amchur powder)
    • 1 teaspoon lemon juice
    • 1 teaspoon crushed roasted cumin or cumin powder
    • ½ teaspoon red chilli powder
    • ¼ teaspoon garam masala powder
    • rock salt (edible and food grade) (sendha namak) or black salt as required
    • oil for frying
    Instructions
    1. Rinse the sweet potatoes well in water.
    2. Roast them in the oven till they are soft and cooked.
    3. Or else pressure cook with enough water and salt till they become soft.
    4. You can also boil them in a pan with water and salt.
    5. Drain the water, let them cool and peel.
    6. With a potato masher, mash the sweet potatoes well.
    7. Add all the ingredients except oil. Mix well.
    8. Shape into medium sized cutlet, tikkis or patties.
    9. Pan fry the cutlets with little oil till both the sides are well browned.
    10. Garnish with some coriander leaves.
    11. Serve Sweet Potato Cutlet with a chutney.

    Grilled Herby Tokyo Turnips (Hakurei Salad Turnips) – Cook by Color

    Ingredients
    • 5–6 bunches of Hakurei Salad Turnips, greens removed , turnips washed and halved (approximately 1 pound)
    • 2 tbsp olive oil
    • 1 1/2 – 2 tbsps herbs of your choice, chopped (pictured is dill and parsley)
    • salt and pepper to taste
    Instructions
    1. Preheat the grill to medium high
    2. Toss the turnips, olive oil, salt and pepper in a medium bowl until well coated.
    3. Cook the turnips on the grill or in a grill basket for approximately 5 minutes until tender and charre, mix it up to get color on all sides
    4. Add the turnips back into the bowl, toss with the herbs and any additional seasoning to taste

    Spicy Celery Stir Fry – The Defined Dish

    Ingredients
    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery) *see note
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour
    Instructions
    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Greek- Style Kohlrabi Pie with Dill and Feta – NY Times Cooking

    Ingredients
    • 2 pounds kohlrabi, with greens if possible
    • 3 tablespoons extra virgin olive oil
    • 1 medium or large onion, finely chopped
    • 2 large garlic cloves, minced
    •  Salt and freshly ground pepper to taste
    • ⅓ cup chopped fresh dill
    • ¼ cup chopped fresh Italian parsley
    • 3 large eggs, beaten
    • 5 ounces feta cheese, crumbled
    • 12 sheets phyllo dough (1/2 pound)
    • 1 tablespoon unsalted butter, melted (optional)
    Instructions
    1. If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
    2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
    3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
    4. Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
    5. Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

  • Winter 2022 CSA-Week 5

    Our members will enjoy the following freshly picked produce in this weeks box. Please try out some of the great recipes we’ve posted below!

    • Dill, bunched
    • Sweet Red Kale
    • Kohlrabi
    • Scallions, bunched
    • Sugar Snap Peas
    • Spring Mix
    • Fingerling Yams
    • Turmeric
    • Tokyo Turnips, bunched
    • Red Leaf Lettuce – Worden Farm

    Kohlrabi and Apple Salad- HowToMakeDinner.com

    Ingredients-

    • 1 medium kohlrabi
    • 2 granny smith apples
    • 1 handful fresh dill
    • 100 grams thick yogurt
    • 1 lemon (juice)
    • 1 pinch salt
    • 1 clove garlic (optional)
    • Ground black pepper (optional)

    Instructions-

    1. It’s up to you whether you’d like to shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
    2. I’ve also had good success using the grater blade of a food processor, as shown in the video below, however the result is quite a fine texture and your salad won’t stay as crunchy for as long.
    3. No matter which way you slice it, I do recommend that you slice the apples using the same method for consistency.
    4. Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.

    Turmeric Golden Milk- DownShiftOlogy.com

    Ingredients-

    • 2 cups coconut milk, almond milk or cashew milk
    • 1 tsp ground turmeric
    • pinch black pepper
    • 1/4 tsp ground cinnamon
    • 1-2 tbsp maple syrup
    OPTIONAL ADDITIONAL INGREDIENTS-
    • 1/2 tbsp coconut oil
    • ginger
    • cardamom
    • peppercorns
    • vanilla extract or vanilla bean

    Instructions-

    1. Add all ingredients to a pot over medium heat and bring to a simmer. Simmer for 10 minutes to let the flavors meld.
    2. Pour into a cup and enjoy.

    Sautéed Tokyo Turnips With Greens- SeriousEats.com

    Ingredients-

    • Kosher salt
    • 1 1/2 pounds (675g) Tokyo (Hakurei) baby turnips, with green tops
    • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
    • Freshly ground black pepper

    Instructions-

    1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
    2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
    3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
    4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

    Garlic Parmesan Sugar Snap Peas- Diethood.com

    Ingredients-

    • 3 cups sugar snap peas , trimmed, rinsed, dried
    • 3 tablespoons STAR Roasted Garlic Olive Oil (see website if using regular olive oil)
    • 1/2 cup panko crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons finely chopped fresh parsley
    • salt and fresh ground pepper , to taste

    Instructions-

    • Preheat oven to 400F.
    • Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
    • Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
    • In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
    • Add the panko mixture to the sugar snap peas and toss to combine.
    • Arrange in previously prepared baking sheet in a single layer.
    • Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
    • Remove from oven and serve immediately.

    Enjoy 🙂

  • Winter CSA 2022 – Week 3

    We will include the following delicious produce in your CSA shares this week:

    • Sweet Baby Carrots, with tops
    • Snow Peas (Wednesday Members) or English Peas (Thursday-Saturday Members)
    • Dill, bunch
    • Sweet Red Kale, bunch
    • Purple Osaka, bunch (Japanese Mustard Greens, pictured here)
    • Napa Cabbage – first harvest of the year for our members!
    • Murasaki Sweet Potatoes – delicious white-fleshed sweet potatoes
    • Celery from Worden Farm

    Napa Coleslaw with Dill – epicurious

    Ingredients
    • 3 cups thinly sliced Napa cabbage (about 3/4 pound)
    • 1 carrot, grated
    • 1 tablespoon minced fresh dill
    • 1/4 teaspoon sugar
    • 1/4 teaspoon salt
    • 2 tablespoons olive oil
    • 2 teaspoons red-wine vinegar, or to taste
    Instructions

    In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the coleslaw with the vinegar, tossing it to combine it well.

    Lemony Dill Pesto – With Food and Love

    Ingredients
    • 2 cups loosely packed fresh dill
    • 3 – 5 cloves garlic {depending on how you take your garlic}
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon sea salt
    • pinch black pepper
    • juice from 1 lemon, about 2 full tablespoons
    • 3 tablespoons of shelled pumpkin seeds + more for garnish
    Instructions

    Combine all the ingredients in a food processor. Pulse until a smooth, yet slightly chunky pesto forms. Drizzle on top of roasted carrots or eat it out of the jar with a spoon, whatevs.

    Stir-Fried Chinese Mustard Greens – The Woks of Life

    Ingredients
    • 4 tablespoons oil
    • 4 cloves garlic (smashed and chopped)
    • A small handful of dried red chili peppers (de-seeded and cut)
    • 1¼ pounds mustard greens (*kale would be a great addition as well)
    • 1½ teaspoons sugar
    • 1 teaspoon sesame oil
    • Salt to taste
    • ½ teaspoon organic chicken bouillon (optional)
    Instructions
    1. Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
    2. Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
    3. Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

    Carrot Greens Pesto –

    Recipe from Jenn, one of our members! yum, thanks for sharing! We love to see your creations!

    Ingredients
    • 1 cup packed carrot top greens. tough stems removed
    • 1 cup kale
    • 1 large clove garlic, roughly chopped
    • 1/2 cup raw unsalted cashews or pine nuts
    • 1/2 teaspoon sea salt
    • 1/2 cup extra virgin olive oil
    Instructions
    1. Rinse carrot tops. Remove all the hard stems and yellow leaves. 
    2. Rinse kale, remove center stem and coarsely chop.
    3. Put all ingredients in the food processor and pulse till a smooth-ish consistency. 

  • Fall CSA 2021 – Week 11 of 12

    In our penultimate share of 2021, we will be including the following produce from our farm:

    • Arugula
    • Bok Choy
    • Dill, bunch
    • Galangal Root (New product alert!!)
    • Sweet Red Kale, bunch
    • Red Leaf Lettuce
    • Jalapeno Peppers
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • And a delicious Seminole Pumpkin from Worden Farm

    Galangal is a rhizome in the ginger family, but its flavor has a lovely floral, slightly citrusy, piney spice. It is a common ingredient in Thai curries and soups, and is frequently made into paste for ease of use. It’s known in ayurvedic medicine to treat arthritis due to its anti-inflammatory properties. It can also help with stomach issues, as it eases discomfort due to inflammation; eat a small piece or enjoy in tea to relieve stomach aches, indigestion or nausea. It contains a good amount of Vitamin C and over a dozen anti-oxidants, so it’s great for overall strength of your immune system. The spice also helps to fight respiratory ailments ; Galangal tea aids in expanding the lungs and loosening up phlegm thanks to its expectorant properties, and has been used for thousands of years as a natural treatment for cold, cough and sore throat.

    Galangal Tea – Healthy Hildegard

    Ingredients – the tubers connected to the root can be used as well when making tea
    • 2 inch piece of fresh galangal root, sliced or minced
    • 400 ml (13 oz) of water
    Instructions
    • Combine water and galangal in saucepan
    • Bring to a boil
    • Reduce heat and simmer for up to 30 minutes
    • Separate or strain galangal root
    • You may also add bags of your favorite tea to the steeped galangal for added benefits and flavor.
    • Adding a squeeze of citrus like lime or grapefruit really cuts the spice of the root. Commonly, the tea is steeped with lemongrass as well.

    Green Tomato Salsa Verde – NY Times Cooking

    Ingredients
    • 1 pound green tomatoes
    • 2 to 3 jalapeño or serrano peppers (more to taste)
    • ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
    •  Salt to taste
    • ½ cup roughly chopped cilantro
    • ¼ to ½ cup water, as needed (optional)
    Instructions
    1. Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
    2. Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

    Creamy Tahini Dill Dressing

    Ingredients
    • 1/2 cup raw tahini
    • 1/4 cup water , plus more as needed to thin
    • 3 to 4 tablespoons fresh lemon juice
    • 1 clove garlic , minced
    • 1 teaspoon raw apple cider vinegar
    • 1/4 teaspoon fine sea salt , plus more to taste
    • 1 large handful fresh dill , finely chopped (stems removed)
    Instructions
    1. In a mixing bowl, combine the tahini, water, 3 tablespoons of lemon juice, garlic, vinegar, and salt. Use a small whisk to stir it all together until it is creamy. Taste and add another tablespoon of lemon juice if a more tart flavor is desired. (You can also add up to another 1/4 teaspoon of salt, to help make the flavor pop.)
    2. Stir in the fresh dill, and let the dressing rest for at least 15 minutes to let the flavors meld. Serve immediately, or store it in an airtight container in the fridge for up a week.
    3. The dressing will thicken quite a bit once it has been in the fridge, so you may want to thin it out with 1-2 tablespoons of water the next time you serve it.