We are providing these delicious products from our farm in our CSA shares this week:
- Loose Rainbow Carrots
- Bok Choy
- Baby Cabbage or Broccoli
- Sweet Red Onion
- Romaine Lettuce
- Lacinato Kale
- Snow Peas
- Watermelon Radishes
Chili Roasted Carrots with Avocado Cilantro Dressing – May I Have That Recipe
- 10 medium-large sized carrots
- 3 tbsp Extra Virgin Olive Oil
- ½ tsp salt
- 1 tbsp prepared chili powder
- Avocado Cilantro Dressing
- Pre-heat oven to 400F
- Cut carrots in half lengthwise, and cut each half in 2-3 pieces depending on the thickness ensuring all the pieces are similar in size and thickness
- Place carrots in a large bowl and add olive oil, salt, and chili powder
- Mix well until all the carrots are well coated with the olive oil and the spices
- Bake for 35 minutes or until tender
- Drizzle Avocado Cilantro Dressing right before serving
Avocado Cilantro Dressing
- 2 cups packed cilantro leaves
- 1 large Hass avocado
- 4 tbsp freshly squeezed lemon or lime juice
- ½ tsp salt
- ½ tsp ground cumin
- ¼-½ cup water
- 1 tbsp Extra Virgin Olive Oil
- Cut avocado in half, carefully remove the pit and remove the skin
- Put avocado, cilantro, lemon or lime juice, salt, cumin, olive oil and ¼ cup water in a food processor or blender
- Blend until smooth and creamy. Add more water to achieve desired consistency.
- Store in a container in fridge
Sesame Kale – Budget Bytes
- 1 bunch lacinato kale
- 1 Tbsp cooking oil
- 2 cloves garlic
- 1 Tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 Tbsp sesame seeds
- Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water.
- Mince the of garlic and add it to a large pot with one tablespoon of neutral cooking oil (or your favorite cooking oil). Sauté the garlic for about one minute over medium heat.
- Add the washed kale leaves to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.
- Add the soy sauce, toasted sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasoning to your liking. Serve warm.
Radish Carrot Cilantro Salad – Taste of Home
- 1-1/2 pounds radishes, very thinly sliced
- 1-1/2 pounds medium carrots, thinly sliced
- 6 green onions, chopped
- 1/4 cup coarsely chopped fresh cilantro
- teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 3 tablespoons lemon juice
- 3 tablespoons orange juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.
Easy Roasted Bok Choy – Two Kooks in the Kitchen
- 1 pound baby or sprout bok choy (about 14 pieces)
- 1/2 pound broccoli (1/2 head)
- 2 tablespoon olive oil (or vegetable oil)
- 1/4 teaspoon garlic powder (or 1 clove finely minced)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- optional: 1/2 tsp red chili flakes or red pepper flakes
- Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
- ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.
Watermelon Radish Pickles – Boulder Locavore
- 3 large Watermelon Radishes should yield 3 cups when chopped up
- 1 small Onion for this recipe I used a Spanish onion plus 2 itty bitty Cippolini onions I had
- 1 ½ cups Rice Vinegar
- 2 ½ teaspoon Kosher Salt
- 3 ½ tablespoon Granulated Sugar I use organic cane sugar or turbinado sugar but any will do
- ¾ teaspoon Brown Sugar
- Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks). NOTE: I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.
- Cut the onion into 1/8 inch thick slices using a knife or mandoline.Cut each slice in half and separate into half circle pieces. Combine the radishes and onion in a bowl and toss to mix together.
- In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.
- Fill the jars you’ve selected with the radishes and onion. Pour the liquid mixture into the jars leaving about ½ inch at the top. Add lids; turn upside down and upright again a few time to ensure everything is mixed together and place in the refrigerator.
- The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week. Since they are refrigerator pickles they are not intended for long shelf life. I probably would not keep them after 3 months (but mine have never lasted that long).
Lacinato Kale Pesto – Elle Republic
- 12 Lacinato kale leaves, ribs removed
- 3 cloves garlic
- 3 tbsp pine nuts (lightly roasted, if desired)
- 1/2 teaspoon finely grated lemon zest
- 2/3 cup grated parmesan (65 g)
- 1/4 cup extra-virgin olive oil, or more as needed (4-5 tablespoons)
- sea salt & freshly ground pepper, to taste
- Bring a pot of water to a boil and blanch the kale for 2 minutes.
- Strain and plunge kale into an bowl of ice cold water. Drain kale and squeeze excess water from it.
- In a food processor, combine garlic and pine nuts, lemon zest, chili (if using) and grind to a coarse paste.
- Add Parmesan and kale and blend until smooth.
- With motor still running, slowly drizzle in olive oil and season with salt and pepper.
- Eat immediately or store in a glass jar in the fridge for about 4 days. Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green color.