This week’s bounty includes the following items:
- Braising Mix ( baby collards, rainbow chard and kales)
- Cilantro, bunch
- Baby Green Cabbage
- Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
- Watermelon Radishes
- Sweet Red Onions
- Murasaki Sweet Potatoes
- Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)
Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen
- 1/2 Small cabbage (big cuts)
- 1 Medium sweet potato (sliced)
- 1/2 cup water
- salt (as per taste)
- 1/4 teaspoon black pepper (crushed)
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon oregano, dried
- 1/2 tablespoon lemon juice
- 1/2 cup cashew nuts
- 1/2 cup cilantro
- 1/2 clove garlic
- salt (as per taste)
- 1/4 ” Serrano pepper
- Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
- In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
- Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
- Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
Make the Sauce
- Soak the cashews in 1/2 cup water for 30 minutes.
- Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
- Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
- Garnish with cilantro and serve hot.
Homemade Cilantro Dressing – Little Broken Blog
- 1/2 bunch fresh cilantro
- 2 garlic cloves
- 1 Tbsp. white wine vinegar
- 1/4 cup shredded Parmesan cheese
- 2 Tbsp. pine nuts
- 1/3 cup olive oil
- 2 tsp. fresh lemon juice
- 2–3 Tbsp. water
- salt and pepper, to taste
- Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.
Korean Seasoned Kale and Spinach – Abra’s Kitchen
- 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
- 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp coconut palm sugar (honey or cane syrup will do!)
- 1 tbsp Korean chili pepper flakes, Gochugaru
- 2 large garlic cloves crushed
- 3 scallions chopped, white and green part
- 1 tbsp sesame seeds
- Prepare kale by ripping from stems and chopping into bite size pieces.
- Put a large pot of water on to boil, salt generously.
- Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
- Repeat with spinach.
- In a medium bowl whisk together remaining ingredients.
- Toss greens with dressing, top with sesame seeds.
- Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.
Radish Salsa – Simple Seasonal
- 2 C radishes, finely chopped
- 3/4 C jalapeños, seeded and small-diced
- 6 green onions, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp cilantro, finely chopped
- 2 Tbsp lemon juice, freshly squeezed
- 1/4 tsp salt
- Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined.
- Store in the refrigerator until you are ready to serve.