Dandelion Leaves With Poached Eggs

• Dandelion leaves.
• 4 Eggs
• 1 ts Seasalt.
• 1 tb Coconut Vinegar, or Balsamic
• 3 tb Peanut oil.
• Sea Salt
• freshly cracked pepper 

Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper. Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate. Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg.

Sauteed Spring Greens, Sweet Onions & Carrots with Roasted Garlic

• Garlic head; left whole and unpeeled
• 1/4 c Olive oil; divided
• your choice pasta, quinoa or other grain
• fresh carrots, sliced in rounds
• sweet onions, diced
• 1 1/2 lb Spring greens; (your choice combination of red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped
• 3 tb Lemon juice
• Salt and pepper to taste

Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic, sprinkle with thyme herb and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Saute onions and carrots rounds until almost tender then add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with S & P. Toss and serve.

Insalata Verde E Rossa (Red And Green Salad)

• 1 lb Dandelion greens
• 1 lg Bunch watercress
• 12 lg Red radishes
• Salt
• 6 tb Olive oil
• 2 tb Red wine vinegar
• Sea Salt & pepper

Rinse the dandelion leaves & watercress. Wash the radishes & remove the stems, leaves & roots. Quarter, or if especially large, cut into eighths. Put dandelion leaves & radishes in a bowl, cover with cold water, add salt and leave for 1 hour. Shortly before serving, drain & dry them & place in a serving bowl. Add the watercress. Beat together the olive oil & red wine vinegar. Pour over the salad & toss well.

Italian Sauteed Dandelion Greens

In Rome, this is a typical way of preparing bitter greens. From epicurious.com

• dandelion greens, leaves cut crosswise into 4-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, smashed
• dried hot red pepper flakes to taste
• sea salt to taste

Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

Fennel Frond Pesto

Thank You WE CSA member Valerie for this wonderful recipe...
"i made this last night and it is fabulous!! i intend to put it on toasted quinoa or whole wheat rotini and top it with shaved white carrots, shaved turnips, red lentils and sprinkle some of the carrot tops on it!! we are a vegan family so i make parmezan sprinkles in place of the dairy parmesan and it is lovely. Thanks for all of your hard work!!"

• 1 bunch fennel fronds fronds, or Bronze Fennel herb
• 2 garlic cloves, minced--i use more
• 2 tablespoons pine nuts or sliced or slivered almonds--cashews would work as well
• Kosher salt and freshly ground black pepper to taste
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese

Chop off fennel fronds and coarsely chop enough to measure 1 cup (discard the rest of the fronds, save the fennel for later use, and of course eat the fennel bulb itself, it's great to dip into the pesto). Put the chopped fronds in a food processor or blender. Add the garlic, nuts, 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped. Add 4 tablespoons of the oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste. Makes 3/4 cup

Asian Greens Salad with Miso Ginger Dressing

From WholeFoods.com
"A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight."

  

Dressing:

• 1 (2-inch) piece fresh ginger, coarsely chopped
• 2 tablespoons white miso
• 3 tablespoons tahini (sesame paste)
• 1/2 cup water
• 3 tablespoons fresh lemon juice

Salad:

• 5 ounces baby Asian salad mixed greens, or larger chopped to bite size 
• 1 small daikon radish, sliced into 1/8-inch-thick rounds
• 1 carrot, cut into 2-inch-long slender sticks
• 2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber. For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. Drizzle one to two tablespoons of dressing over each salad and serve.

 

 

 

Herbed Baby Beets with Greens

From Wheel Brook Farm

• 12 tiny beets (aka beet thinnings)
• 2 Tbs. oil
• 1 lemon juice only
• 1 green onion chopped
• 1/2 tsp. dill weed
• Salt to taste  Wash beets and leaves and remove any inedible portion. Heat oil, lemon juice, onion, and herbs in a heavy pan with a tight fitting lid. Add beets with leaves attached, and steam over medium heat. Check after 5 minutes, adding a small amount of water if necessary to prevent burning. Cook a few minutes more, until beets are fork tender.
    
  
  
  
  
  

Simply Baby Beets with Greens

Adapted from Simple Food for the Good Life by Helen Nearing (Chelsea Green, 1999).

"At the height of the depression, Helen and Scott Nearing moved to a farm in rural Vermont and began crafting a sustainable lifestyle based on simplicity and connection with the earth. This recipe is perfect example of how fresh seasonal ingredients can be cooked with practically no time or effort to yield a nutritious, delectable meal. Rich in vitamins and minerals, baby beets and greens are a fresh, healthy taste of the spring harvest." Click for more recipes from Care2 Health.com

• 12 baby beets with their greens
• 2 tablespoons butter
• Dash of cider vinegar Cut off tops to within a half-inch of their roots. Wash greens and put aside. Clean beets under running water but do not peel. Boil beets 15 minutes or until fork can pierce the beets. Slip off skins under running water. Put greens in a pot with the butter. Add beets with a dash of vinegar. Stir up together and serve when greens are wilted.
  
  Read more: http://www.care2.com/greenliving/baby-beets-with-their-greens.html#ixzz1CZAJbULZ

Radish Pachadi

• Radishes cleaned and cut into small pieces 5 small or half cup
• Few radish leaves cut into thin shreds
• Onion diced fine 1/4 cup
• Chilies 2 or 3 finely chopped
• Ginger 1/2 tsp chopped
• coriander leaves, 1 tbsp roughly chopped
• Oil 1/2 tsp mustard seeds
• 1/2 tsp salt or to taste
• Yogurt half cup or more

The method is really simple. Heat a small pan on medium heat. Add oil, crack the mustard seeds. To this add onions,ginger and chilies. Stir till it is soft and turns slightly brown (4 mins). Add radishes and leaves, cook for 2 more min and remove from fire. The radish will be just cooked and still have a bite to it. Sprinkle the coriander just before you remove it from the stove.You can let it cool or store it in the fridge if not using immediately. When ready to serve, take the sauteed ingredients andmix with yogurt. Adjust salt depending on the sourness of the yogurt. Serve immediately. If you let it sit for some time, the yogurt gets a purple hue from the radishes. It is beautiful!

"The Best Broccoli of Your Life"

From the Amateur Gourmet adapted from The Barefoot Contessa...

Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven. You preheat the oven to 425. Take a head of broccoli, cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively. Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too. Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned." I shook the pan around a bit as it went, but not sure that's necessary. When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

Sauteed Hon Tsai Tai

From Purcellville Community Market's Site -adapted from a Harmony Valley Farm CSA recipe

• 2 tsp olive or vegetable oil
• 2-3 tsp toasted sesame oil
• 1 clove garlic, sliced thin
• 1 bunch Hon Tsai Tai
• 1 Tbsp fresh ginger, minced Salt and ground pepper to taste.

Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute. Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens. Drizzle with toasted sesame oil and serve.

Arugula Hazelnut Pesto

• 2 cups arugula, washed and dried
• 1 cup parsley, washed and dried, stems removed
• 2 cloves chopped garlic
• ¼ cup lightly roasted hazelnuts
• zest and juice of half a lemon
• salt to taste
• 1 cup extra-virgin olive oil
• 20 ounces linguine
• 4 tablespoons butter, softened to room temperature
• ½ cup grated or shaved Parmigiano-Reggiano or Grana Padano or other hard cheese

Put arugula, parsley, garlic, hazelnuts, lemon zest, lemon juice, an ample pinch of salt, and ¼ cup olive oil in a food processor and process slowly. Gradually add the remaining olive oil until pesto reaches a uniform, creamy consistency. Cook linguine in salted water until al dente, and then drain, reserving some of the water. Toss linguine with the pesto, butter, and a little of the reserved water to thin the sauce. Serve topped with cheese.

Pasta with Fava Bean Sauce

From The Tra Vigne Cookbook, recommended by Whole Earth CSA member Erin. Thanks! 2 tablespoons extra virgin olive oil

• 1-1/2 teaspoons minced garlic
• 1 tablespoon finely chopped fresh oregano
• 1-1/2 cups vegetable broth (good time to use those leftover greens!)
• Gray salt (unrefined sea salt such as Celtic) and freshly ground pepper
• 2 cups cooked, peeled fava beans
• 3/4 pound dried fettuccine
• 4 oz piece pecorino cheese or Parmesan cheese

Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and sauté briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. The sequence in which you cook ingredients is important. Adding oregano early keeps the flavor underneath the delicate favas. Now’s the time to use our extra virgin olive oil, or any other high quality olive oil to drizzle over the pasta.

Carrot & Turnip Soup

• 2 T Butter
• 2 Onions
• 1 Clove Garlic
• 5 Cups Broth
• 1 1/2 Cups Carrots
• 1 1/2 Cups Turnips
• 3 Cups Potatoes
• 1 tsp Italian Seasoning
• 1 Bay Leaf
• Salt & Pepper to Taste

Saute onions and garlic in butter. Add the rest of ingredients. Simmer uncovered 20 - 25 minutes. Puree (remove bay leaf)

Turnip, Leek & Potato Soup

• 6 T Butter
• 4 Medium Onions
• leeks
• 3 pounds Turnips, peeled
• 1 1/2 pounds potatoes
• 2 tsp Salt
• 6 cups Broth
• 1/4 tsp nutmeg

Cook onions and leeks in butter about 5 minutes. Add turnips and potatoes and salt - cover - cook on low heat about 20 minutes. Add broth - cover partially - cook 10 minutes. Puree. Season with salt and nutmeg.

Greek Cabbage or Collard Green Soup

Thank you WE CSA member Susan for sharing this recipe!

• 1 T olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 2 quarts vegetable cooking liquid (broth)
• 1 bay leaf
• 1 lb tomatoes, chopped or 2 cups canned tomatoes & juice
• 2 lbs cabbage or collard greens, shredded (chopped thinly)
• 1/2 t pepper
• 1 1/2 t sea salt
• 2 T minced parsley

Saute onion and garlic in oil in a Dutch overn for about 5 minutes. Add broth and bring to boil. Lower heat, add bay leaf, tomatoes and greens. Simmer until greens are tender. Add salt and pepper in last minutes of cooking. Garnish with parsley.

The Most Amazing Cauliflower, Raw that is!

The Recipe shared by WE CSA Sherri , our very own west side's raw food guru! Visit her website at rawdazzle.com

• 1/2 - 1 cup pinenuts (I used about a cup)

• 2 Tablespoons Extra Virgin Olive Oil

• 2-3 Tablespoons Nama Shoyu

• 1 teaspoon Turmeric

• 3 Tablespoons Apple Cider Vinegar

• 1/2 lemon (juice only)

• 2 Tablespoons Nutritional Yeast

• 2 pinches white pepper
• 1 generous pinch sea salt

• cayenne, to your liking

• 1 head of Cauliflower



Blend all ingredients, except the cauliflower, in a food processor or blender. Break the cauliflower in to bite sized pieces, coat with the dressing, making sure to cover each piece thoroughly.
Dehydrate at 115 degrees for 2 hours or longer, depending upon your preference.



Curried Cabbage

• 1 tablespoon vegetable oil
• 1/2 cup minced shallots
• 2 garlic cloves, minced
• 2 tablespoons whole-grain Dijon mustard
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 12 cups thinly sliced green cabbage (about 3 pounds)
• 1/4 cup veggie broth, or water 
• 1/4 cup rice vinegar, apple cider vinegar, or ume plum vinegar 
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.

Cabbage Layered with Tempeh

• 2 pounds of sauerkraut
• 1 large head green cabbage
• 2 tbsp olive oil
• 1 cup finely chopped onions
• 1/4 tsp of finely chopped garlic
• 1 lb pan fried & crumbled "Fakin' Bacon" (marinated tempeh)
• 1/4 cup basmati rice, cooked in boiling salted water (yielding 3/4 cup cooked)
• 2 lightly beaten eggs
• 2 tbsp sweet Hungarian paprika
• 1/8 tsp marjoram
• 1 tsp salt
• freshly ground pepper
• 1 cup water mixed with 1 cup tomato puree
• 1 cup sour cream

Rinse the sauerkraut in cold water. If needed, soak in cold water 10-20 minutes to reduce sourness. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further. In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon. Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used. Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.

Ethiopian Cabbage & Potatoes

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Radish Top Soup

This recipe shared by WE CSA member Elaine. Thanks Elaine!
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

• 6 Tb butter
• 1 cup chopped onions or leeks
• 8 cups loosely packed radish leaves
• 2 cups diced peeled potatoes
• 6 cups liquid (water, vegetable broth)
• Sea Salt
• 1/2 cup cream (optional)
• Freshly ground pepper

Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.

Cabbage Casserole with Leeks, Ricotta, And Pine Nuts

Thank you WE CSA member Carol for this recipe!

• 12 large leaves Savoy cabbage
• 3 teaspoon olive oil, divided
• 3 small leeks, halved, white and light green parts cut into 1/2-inch thick pieces
• 1/2 c low-sodium vegetable broth
• 3 slices lemon
• 2 cloves garlic, minced
• 1 15-ounce can chopped tomatoes
• 2 teaspoon Italian seasoning
• 8 ounce low-fat ricotta cheese (1 cup) drained
• 3 tablespoon toasted pine nuts

Blanch cabbage leaves in large pot of boiling salted water 7 minutes, or until softened. Drain, pat dry, and set aside. Preheat oven to 350°. Coat 8-inch square baking dish with cooking spray. Heat 1 1/2 teaspoon oil in skillet over medium high heat. Add leeks and broth. Season with salt; place lemon slices on top; and bring to a simmer. Cover, reduce heat to medium-low, and cook 25 minutes. Drain in colander, remove lemon, and set aside. Heat remaining 1 1/2 teaspoon oil in skillet over medium heat. Add garlic, and cook 1 minute. Add tomatoes, and cook 10 minutes, or until most of liquid has evaporated. Stir in Italian seasoning, and season with salt and pepper, if desired. Place 3 to 4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup tomato sauce over leaves, top with 1/3 of leeks, dot with 1/3 of ricotta, and sprinkle with 1 tablespoon pine nuts. Repeat layering 2 more times, seasoning between layers with salt and pepper if desired. Top with fourth layer of cabbage and sauce. Bake 30 minutes, or until strata begins to brown on top.

Glazed Carrots and Turnips

Another delicious contribution by WE CSA member Audrey!

• 1 1/2 tablespoon butter
• 1 pound white turnips (or other), trimmed, peeled, cut in 3/4" cubes
• 2 large carrots, trimmed, peeled, cut in 1/2" slices
• 2/3 c vegetable broth
• 1 tablespoon agave nectar or honey
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Melt the butter in a large nonstick skillet. Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 3 or 4 minutes till browned. Turn and cook another 3 or 4 minutes. Add the broth, honey, salt, pepper, thyme and lemon zest and stir to coat. Cover, reduce heat to medium low and simmer until vegetables are just tender. Uncover and increase heat to high, stirring frequently until liquid cooks down to a glaze. Stir in lemon juice and serve.

Savory Kale, Bean, and Potato Soup

This recipe shared by WE CSA member Audrey. Thanks Audrey!

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced (or 2 leeks)
• 3/4 cup diced carrot
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth (or vegetable broth)
• 2 cups water (or vegetable broth)
• 1 cup white wine
• 3 potatoes, halved and sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups finely chopped kale leaves
• 1 small red chile pepper, seeded and chopped fine
• ground black pepper to taste
• 1 lb smoked sausage such as turkey kielbasa (optional), sliced crosswise 1/4 inch thick

Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, about 20 minutes. Add the cannellini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes. This soups tastes even better when reheated the next day.

Daikon & Beet Root Winter Rice Pullao

An Ayurvedic (classical Indian Medicine) recipe from Eyton J. Shalom and Kitchen Medicine Cooking Medicine: "Namaskaram and Bon Appetit!"

• White Basmati Rice, about a cup
• Water, 2 & 1/2 cups or more
• Cinnamon Bark 4 pieces, about an inch long
• Cumin Seed, 1-2 tsp
• Beet root chunks, 1/2 cup, or more
• Daikon radish chunks, 1/2 cup

Wash the rice well. (Until the wash water runs clear) Boil water. Add all the ingredients at once. Bring to a boil, cover, and lower the flame to low-medium. I find the larger the pot I use, relative to the rice, the more fluffy the result. Pretty simple, huh?This is a real simple home dish. No fat. No salt. (There was salt in the side dish, but when I had the left-over by itself I added a little good sea salt).If you want to make this for guests you could sauté the spices with some onion in ghee, to bring out the flavor of the spices more.

Daikon Recipes from Full Belly Farm

http://www.fullbellyfarm.com/PDF/daikon.pdf

Garlicky Kale & Mushroom Soup

This recipe shared by WE CSA Nicole. Thanks Nicole & thanks for the delicious sample!

• 1/2 cup wheat berries
• 2 Tablespoons olive oil
• 1 cup (3-5 oz) shitake mushrooms, stemmed & thinly sliced
• 10 cloves garlic, peeled & thinly sliced
• 1/4 cup ume plum, brown rice or apple cider vinegar
• 5 cups veggie broth (homemade or no sodium)
• 1 bunch kale, coarsely chopped

Soak wheat berries overnight in cold water. Heat oil in 2 qt. saucepan over medium heat. Add mushrooms, season with sea salt if desired (if using ume plum vinegar, omit salt until end as it is very salty itself). Saute mushrooms 10 minutes or until beginning to brown. Add garlic and sautee 2 minutes more. Stir in vinegar (if using ume plum or apple cider vinegar, wait until end and soup has cooled to preserve enzymes in these raw vinegars), stirring until almost evaporated & scraping browned bits from pan. Drain wheat berries and add to mushroom mixture with veggie broth. Bring to boil, then reduce heat to medium low and simmer 20 minutes. Add kale then simmer 15 to 20 minutes more or until tender. Season with salt or pepper to taste, if desired.

Cauliflower Raw Mashed "Potatoes"

• 1 head of Cauliflower
• 1 clove chopped garlic or more
• 1 TBSP Fresh Dill or more
• 1/3 cup unrefined olive oil
• 2 Tablespoons, macadamia nut butter (or 1/3 cup pumpkin seeds)
• unrefined sea salt to taste

Add all to food processor and blend until creamy.

Raw Cauliflower Spanish "Rice"

• 1 head shredded cauliflower
• 1 red pepper, chopped
• 1/2 bunch cilantro, chopped finely
• 5 green onions, sliced thinly
• 2 Roma tomatoes, chopped
• 1 recipe of Spanish Avo Mix, below

Spanish rice avo Mix:

• In a bowl mash 1 avocado
• Add: 1 lime, juiced
• 1 tablespoon basil
• 1 tablespoon paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 tablespoon Agave Nectar or something sweet
• 1 to 1⁄2 red hot pepper, chopped finely
• 1 teaspoon sea salt (optional)
• 1 garlic clove crushed
• 1⁄2 tea onion powder
• 1⁄4 tea cumin

Lastly toss the cauliflower Spanish Rice with the Avo Mix.

Alabama Living Soup, or Cauliflower Crockpot Stew

Basically, use whatever veggies you have on hand!

• 12-15 cups broth
• 2 medium onions, chopped
• 5 celery ribs, chopped
• 5 turnips (or parsnips), chopped
• 8 cups cabbage, shredded
• 4 bell peppers, chopped
• 8 ounces mushrooms, sliced
• 10 ounces spinach
• 10 ounces broccoli
• 10 ounces cauliflower
• 2-3 pieces chopped ginger root (optional)
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 tablespoon black pepper or to taste
• 1 tablespoon unrefined sea salt or to taste

Combine all ingredients in crockpot. Cover. Cook on low 6-8 hours. May adjust the salt and pepper to taste.

Cauliflower Coconut Curry

• 1 large onion
• cayenne pepper, to taste
• 2 teaspoons coriander
• 1/8 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 4 peppercorns
• 2 cloves
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon tamarind paste
• 1 inch fresh ginger root
• oil, for sauteing
• 1 lb cauliflower
• 14 ounces coconut milk

Combine all but the last three ingredients in a food processor; run the processor until it forms a paste. Add a little oil and/or a little water if ingredients have trouble processing. Saute in a pan with the cauliflower and oil for a few minutes until aromatic. Add the coconut milk and simmer until cauliflower reaches desired tenderness. If the curry gets too dry as it simmers, add a little water so that it finishes with a thick, gravy-like sauce.

Cauliflower, Fennel & Brussels Sprouts Salad

• thinly sliced fennel bulb
• thinly sliced brussels sprouts (and/or chopped broccoli or rapini)
• 2 cups chopped cauliflower
• 1/4-3/8 cup chopped onion or scallion
• 1/2-1 cup raisins
• 1/2 cup sunflower seeds (soaked for 4 hours to germinate)
• 1/2 cup toasted sliced almonds (or raw)
• 1 cup veganaise or mayonaise
• 1/8 cup agave nectar
• 2 tablespoons cider vinegar

Mix and eat. Now or later.

Lemon Roasted Cauliflower

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice (from 1/2 or a whole lemon)
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Brussels Sprouts with Cranberries and Walnuts

from rawrifficfood.wordpress.com: "This next dish was actually inspired by a recipe I found in Vegetarian Times’ Healing Foods Cookbook. I slightly changed things up. Hope you like it."

• Brussels Sprouts (stems removed, and sliced thin)
• 1/2 cup walnuts coarsly chopped
• 1/2 cup dried cranberries chopped
• 1/2 – 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 T (more or less) cold pressed Hemp Oil
• 1/2 T cold pressed Olive Oil
• 2-3 drizzles of raw agave nectar (or to taste)

Lightly steam the Brussels Sprouts and place in a bowl. Add remaining ingredients and toss well. This dish is a very hearty meal. Try exchanging the walnuts for chopped pecans, or dried apple pieces and raisins in place of the dried cranberries. I think you will agree that this dish is super yummy, and makes you feel cozy too! Perfect for Winter! =)

Brussels Sprout Salad

from Heidi Swanson, 101cookbooks.com: "Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife."

• 1 1/2 pound brussels sprouts, freshest you can find
• 3 tablespoons extra-virgin olive oil
• 2 - 3 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme leaves
• 1/3 cup fresh chives, minced
• 2-3 big pinches of unrefined sea salt
• 1 1/3 cups hazelnuts, smashed just a bit and toasted (preferrably soaked overnight to germinate)
• optional: 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.

Golden-Crusted Brussels Sprouts

from 101cookbooks.com: "This is the only way to eat cooked brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside. Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!"

• 24 small brussels sprouts
• 1 tablespoon extra-virgin olive oil, plus more for rubbing
• fine-grain sea salt and freshly ground black pepper
• 1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or just toss them in a bowl with a glug of olive oil). Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Hokkaido Squash Jam

Purée the cooked squash in a blender to obtain a smooth and relatively liquid purée. Add 2 cups sugar, 10 oz. fruit, either fresh, such as apples or pears, or dried, such as apricots, raisins or prunes, and 1 tbsp. vanilla. Return the mixture to the heat and cook for about 20 minutes more, stirring often with a wooden spoon (a metal spoon may react). The heat should be low to prevent the jam from sticking to the bottom of the pot. Place into jars with a vanilla or a cinnamon stick and cover while still hot.

Sherri’s Kicking Raw Kale Salad

from WE CSA member Sherri Collins, Sherri is our West side's own raw food guru! You can check out Sherri's website at rawdazzle.com

• 1 or 2 bunch of Kale – chopped (I prefer Lacinato or Russian Red)
• 1 cup diced tomatoes
• 1 garlic – minced (optional)
• 1 cup cilantro -chopped
• ½ or 1 lemon juice
• 2 Tablespoon extra virgin olive oil
• ½ teaspoon red pepper flakes (chili peppers)
• ½ avocado
• ¼ cup dried cranberries
• 1/4-1/3 cup pine nuts
• Top with raw nut cheese (optional)

Blend all in bowl and TOSS, TOSS,TOSS, TOSS!!!! Yummy-O!

Ginger Sesame Asian Coleslaw

Here is another recipe that I made today using the cabbage, carrots and broccoli that I picked up on Saturday. It was quite delicious. Enjoy. WE CSA Member Gail

• 4 cups shredded cabbage and carrots
• 1 cup very small broccoli florets (3 ounces)
• ½ cup coarsely shredded broccoli stems (2 ounces)
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger root
• ¼ cup sliced almonds

Combine coleslaw mix, broccoli florets and stems in a medium bowl. Add wet ingredients and ginger root; toss well. Top with almonds.

Broccoli with Bon Bon Sauce

From Living Light Culinary Arts Institute and suggested by WE CSA member Gail. Thank you!

• 5 cups small broccoli florets
• 2 cups boiling purified water
• 1 cup Bon Bon Sauce (see recipe, below)

Place the broccoli in a heatproof bowl and pour the boiling water over it. Keep the broccoli submerged for 1 minute, just long enough to remove the chill and turn the florets a brilliant green. Remove the broccoli from the water, immerse it in cold water, and drain well. Pour the sauce over the broccoli and serve immediately. Stored in a sealed container in the refrigerator, leftover Broccoli with Bon Bon Sauce will keep for up to 2 days. Peel any leftover broccoli stems and use them blended in soups, diced in salads, or sliced for Crudités.

Bon Bon Sauce:

This Asian-style sesame sauce can be used on just about anything. If you thin it with water, it's a tasty salad dressing; if you use less water, it's a great vegetable dip, spread, or filling for celery sticks. Enjoy it as a dipping sauce for Vegetable Sushi Vietnamese Salad Rolls, or use it instead of mayonnaise for cabbage slaw. However you serve it, Bon Bon Sauce is a guaranteed crowd pleaser.

• 1/2 cup raw tahini
• 2 tablespoons grated fresh ginger
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons agave syrup or sweetener of choice
• 2 tablespoons wheat-free tamari
• 1 clove garlic, crushed

Combine of the ingredients in a blender and process until smooth. Add a small amount of purified water as needed to form a thick sauce.2. Stored in a sealed glass jar in the refrigerator, Bon Bon Sauce will keep for up to 1 week.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

• Broccoli, cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

Sesame Noodles with Cabbage

• 3 Tbs. organic almond butter (critical news about almonds- click here and here)
• 2 Tbs. roasted sesame oil
• 2 Tbs. low-sodium soy sauce
• 2 Tbs. sherry or mirin (rice wine)
• 1 Tbs. rice vinegar
• 1 Tbs. sugar
• 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
• 10 oz. whole grain long noodles, such as soba, udon or spaghetti
• 1/2 lb. napa cabbage, shredded (about 4 cups)
• 1/4 cup chopped cilantro

Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan. Cook noodles according to package directions. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat. Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined. Sprinkle with cilantro, and serve.

Napa Cabbage Picnic Salad

• 2/3 cup slivered almonds
• 8 cups (1 lb) coarsely shredded napa cabbage
• 12 ounces snow peas strings removed, rinsed and thinly sliced, or podding radishes
• 1 1/3 cups thinly sliced Daikon radish
• 1/3 cups thinly sliced green onions (including greens)
• 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

• 3 Tbsp rice vinegar (seasoned or unseasoned)
• 2 Tbsp sugar or honey
• 2 Tbsp soy sauce
• 1 clove peeled and minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne powder
• 1 cup mayonnaise
  Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Traditional Napa Cabbage Kimchi

from epicurious.com: Baechu Kimchi: The recipe is excerpted from Eating Korean by Cecilia Hae-Jin Lee

• 1 cup plus 1 tablespoon coarse sea salt or kosher salt
• Water
• 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
• 1 bulb garlic, cloves separated and peeled
• 1 (2-inch) piece of ginger root
• 1/4 cup fish sauce or Korean salted shrimp
• 1 Daikon radish, peeled and grated
• 1 bunch of green onions, cut into 1-inch lengths
• 1/2 cup Korean chili powder
• 1 teaspoon sugar (optional)
• Sesame oil (optional)
• Sesame seeds (optional)
  Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
  Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.) Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
  Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.

Tomato Dill Soup

This from WE CSA member Henriette who even asked for extra dill! Thank you!!

• 2 TB butter
• 1/2 onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 TB flour
• 1 cup milk
• 1 cup broth or boullion
• 1 small can tomato paste

Melt butter, brown onion & galric in butter, add flour and brown. Slowly add milk, avoid making lumps. Add boullion or broth and stir. When thickens, add tomato paste. Better if served after standing for a few hours. Serve with lots of dill & sour cream. So good!

Swiss Chard & Sweet Potato Au Gratin

You can swap the sweet potato for thin slices of winter squash...
Serves 12

• 1/4 cup (1/2 stick or 2 ounces) butter
• 1 small onion, finely chopped,
• 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
• Pinch of freshly grated nutmeg
• 2 cups heavy cream or whole milk
• 2 garlic cloves, minced
• 2 tablespoons flour
• 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon minced fresh thyme
• Fine sea salt
• Freshly ground black pepper
• 1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
  Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
  Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.
  Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
  Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
  Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

Whipped Amber Turnips & Winter Squash

Preheat the oven to 350 degrees F. Place squash, skin side up, in a shallow baking pan, add 1/2 inch water and cover tightly with aluminum foil. Bake 25 to 35 minutes or until squash is tender. Meanwhile, place the turnips in a saucepan. Add water to cover and the bay leaf and salt. Heat to boiling over high heat. Reduce the heat to medium and cook for 15 minutes. Add the potatoes, cover and cook until the vegetables are tender, 15 to 20 minutes longer. Meanwhile, melt the butter in a small skillet over medium heat. Add the shallot, nutmeg and pepper. Cook, stirring frequently, 3 to 5 minutes, until tender. Drain the turnips and potatoes. Discard the bay leaf. Use an electric mixer and a large bowl and beat the turnips, potatoes, shallot mixture and cream until well combined. Cool the baked squash about 5 minutes or until it's easy to handle. Turn each cavity up and sprinkle with brown sugar. Fill the cavity of each with the turnip mixture. Heat the broiler. Broil the squash, 3 inches from the heat, until the whipped turnips start to brown, about 2 to 3 minutes. Arrange the squash on a serving plate and sprinkle with paprika. Serve immediately.

Holiday Turnips & Carrots

• 1 medium turnip
• 8 large carrots
• 2 cups shredded old cheddar
• 2 tbsp butter
• tsp oregano
• 1 tsp basil
• 1 cup fine bread crumbs
• salt and pepper to taste
  Lightly rub a casserole dish with butter or oil. Peel and cube turnip; boil until soft and drain. Peel and chop carrots; boil until soft and drain. Mash turnips and carrot together. In the same pot, add 1 1/4 cups of old cheddar cheese, butter, oregano, basil, salt, and pepper. Mix well and transfer to casserole dish. Top with remaining 3/4 cup of cheddar cheese and bread crumbs. Cover casserole dish and refrigerate.
  Cook covered at 350° for 1 hour, then remove lid and continue cooking 15 minutes or until heated through. Serves 6-8.

Carrot Tops Recipes

After three long years of delivering carrot bunches with such beautiful greens that many WE CSA members and one particular farmer (me) were inspired to wonder - Are the carrot tops edible? - It was Jerry at this past Tuesday's pick up who unwittingly became the hundredth monkey, tipping the critical mass of members who have posed this eternal question enough for me to finally sit down and invest the three short minutes it took to research this longstanding mystery and reveal the great news. Yes! Click this link to the World Carrot Museum (who knew?) for carrot tops recipes and preparation ideas.
What a relief, now we can move on to more pressing issues like - why is the arugula so hot?!

Cabbage Recipes

http://www.cheriestihler.com/recipes/vegetarian.html

Hon Tsai Tai Stir-fry with Coconut Peanut Sauce

• 2 T vegetable oil
• 1/4 c coconut peanut sauce
• 2 green garlic (or green onion)
• 1/4 c chopped red pepper
• 4 c chopped hon tsai tai
• 4 oz whole wheat linguine
• peanuts (optional)
  
  Cook pasta according to directions. Drain & set aside.
  In a large skillet or wok heat the oil over high heat. Add green garlic & red pepper & stir-fry for 1 minute. Add in the greens & stir-fry until almost completely wilted. Add remaining sauce & cooked noodles. Stir until heat through. Serve immediately with peanuts sprinkled on top.

Spring Green Tart

from erinskitchen.blogspot.com

• 1 frozen sheet all-butter puff pastry
• 2 egg yolks
• 1/2 large bunch of rainbow chard, center ribs removed, roughly chopped
• handful of trimmed hon tsai tai
• 3 bunches sliced green garlic
• 1 tsp. thyme leaves
• 1/2 c. low-fat cottage cheese
• 1 tbsp. cream
• 6 oz. goat cheese
• salt/pepper
• olive oil

Preheat oven to 400.Defrost puff pastry (I wrap the folded piece in a damp towel) and unroll it on a lightly oiled baking sheet. Score a 1/4-inch border around the edge of the pastry. Mix one egg yolk and a splash of water, and brush along the border. Chill the pastry in the freezer until ready to use.Heat a large saute pan over high heat, and add tbsp. olive oil. Then add thyme and 1/2 the green garlic, and saute for a few minutes. Then add the chard and the han tsai tai, tossing in oil to help them wilt. Season with salt and pepper. Cook, stirring frequently, until greens are tender. Set aside to cool.Mix cottage cheese, remaining egg yolk, cream, splash of olive oil, salt and pepper together in a bowl (If you'd like it really smooth, you can puree in food processor).Spread cottage cheese mixture on the puff pastry inside the scored border. Crumble half of the goat cheese over the cottage cheese, arrange the cooked greens on top, and sprinkle with the rest of the green garlic. Then distribute the last of the goat cheese on top.Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.

Hon Tsai Tai Recipes

Many CSA's feature this asian light mustard green, so here's a few links to their recipes!
http://greenyourplate.blogspot.com/2009/05/in-season-hon-tsai-tai.html

Cabbage Rolls

• Sauce:
  1 stalk celery, diced1/4 cup red onions, finely chopped3 tablespoons chicken stock1 1/2 cups tomatoes, finely chopped2 tablespoons fresh basil, minced1 tablespoon cider vinegar1 teaspoon fresh oregano, minced
  
• 1/2 cup red onions, chopped
• 1/2 cup mushrooms, chopped
• 1 teaspoon garlic, minced
• 2 tablespoons vegetable broth
• 2 cups cooked brown rice or barley
• 1/2 teaspoon curry powder
• 1/2 cup tomatoes, diced
• 3 tablespoons whole grain bread crumbs
• 2 teaspoons soy sauce
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon black pepper
• 8-10 cabbage leaves
  Sauce:
  In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.
  Cabbage Rolls:
  In another saucepan, sauté the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper. Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels. When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.
  Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.
  Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes. Serve with the remaining sauce.

from cooks.com

Creamed Turnips

• 3 pounds medium turnips
• 4 shallots
• 4 cups milk
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves OR 1/2 teaspoon dried thyme, crumbled
• 3/4 teaspoon salt
• 6 black peppercorns
• 6 whole cloves
• 2 bay leaves
• 3 tablespoons all-purpose flour
• white pepper
• freshly grated nutmeg
• Garnish: chopped fresh parsley leaves

Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots. In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled. Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through. Garnish turnips with parsley.
This recipe from CDKitchen