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.