Beet, Zucchini, & Tomato Frittata


  • 2 small beets (halved and sliced, about 1 cup)
  • 1 small onion (halved and sliced, about 1/2 cup)
  • 1 garlic clove (minced)
  • 1 small sweet pepper (diced)
  • 1 jalapeno (seeded and minced)
  • 1  zucchini (ribboned)
  • 1 1/2 cups quartered tomatoes
  • Goat Cheese
  • 6 eggs
  • 2 Tbsps Almond Milk/Milk/Cream
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Paprika
  • Pinch of Salt & Pepper

Preheat oven to 400 degrees.  Roast tomatoes with a little olive oil in a baking dish for 20 minutes or rehydrate some dried tomatoes and set aside.

While your tomatoes are in the oven, heat oil in cast iron skillet at medium/high heat on stove.  Add beets and smoked paprika and cook for 10 minutes.  Turn stove down to medium and add onions and garlic and cook for 3 minutes.  Add peppers and cook until onions are translucent.  Add zucchini ribbons and stir until well mixed and remove skillet from heat.  Add tomatoes (be sure to leave oven at 400 degrees) and sprinkle goat cheese around the skillet.

Beat eggs, milk, salt & pepper together and pour over veggies and cover with foil.  Bake in the oven for 20 minutes.  Remove foil and leave in oven for 10-15 more minutes until the top of the egg set up.

Remove skillet from stove and let cool for 5 minutes.  Slice and enjoy!

Basil Pesto

Pesto is such a forgiving recipe.  I never really follow a recipe when I make it.  Instead, I throw in the few basic ingredients and then give it a taste, and adjust it where I think it needs adjusting. During peak season I freeze batches of pesto in ziplock bags for the winter.  I have also heard of people freezing pesto in ice cube trays and, once frozen, popping them into bags to freeze.

All you need for some baller pesto is:

  • basil, washed
  • a few cloves of garlic
  • walnuts or pine nuts (I use walnuts because they are less expensive)
  • salt
  • olive oil
  • parmesan cheese (optional)

Throw all ingredients into a food processor and blend until smooth.  Adjust to taste.


Delicious Kale Chips

A member brought these treats to the Member Open House and I have thought of their deliciousness since.  Thankfully she brought me her recipe, so here it is!

  • Kale, washed and ripped into smaller, chip-sized pieces
  • Nutritional Yeast
  • Olive Oil
  • Your choice of spices-I like garlic, ginger, or fresh basil
  • Salt and Pepper
  1. Wash and break kale into chip-sized pieces.
  2. Mix around 4 T. of olive oil with the spices/herbs, salt, and pepper.  Then, add enough nutritional yeast to make the mixture crumbly but not overly oily.  Make sure you do not have too much olive oil or the chips will turn out soggy.  If your mixture is too oily, just add more nutritional yeast.  
  3. Dredge kale through the mixture and use fingers to spread mixture around kale pieces.  At this point, if the mixture is too crumbly you can add more oil.  I spread the mixture on kale until it is gone.
  4. Place kale in dehydrator at 135 degrees or in the oven at the lowest temperature possible.  It takes a few hours, just check the kale every once and a while and see if it is crunchy.
  5. Store in airtight containers and ENJOY!  Remember: if it doesn't turn out the first time, you can adjust your recipe the next time.

Cheeseless Pizza (Gasp!)

Pizza Dough:

  • 1 packet of yeast (1/4 oz.)
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 1/4 cups flour

Preheat oven to 400 degrees F.

Mix yeast, water, oil, and salt in a medium sized bowl.  Add flour and mix loosely with a fork till all the flour is combined.  Add more flour if the dough is too sticky (but not too much!).   Cover bowl with a cloth and put on top of oven as it's preheating.  Dough should rise on oven for 15-30 minutes depending on how fast you are at prepping your pizza toppings.

Pizza Toppings:

You can really use whatever you want but here's what I did.

  • 3/4 cup Walla Walla onion (sliced)
  • 2 garlic cloves (sliced)
  • 1 sweet pepper (sliced)
  • 1 patty pan squash (sliced)
  • 1 ping tung long eggplant (sliced)
  • 3 small red tomatoes
  • 4 basil sprigs (washed and stemed)
  • Butter
  • Homemade siracha
  • Dried Oregano
  • Homemade Garlic Powder
  • Balsamic Vinegar

Heat a little olive oil in a skillet on medium-high heat and add onion and garlic.  Stir everytime you add another veggie.  Cook 4 min or until onions are just starting to turn translucent.  Add pepper and cook 2 minutes.  Add squash and eggplant and cook 5 minutes.  Set aside if you have not had time to roll out your dough.

Flour up a pizza pan or flat cookie sheet and add some cornmeal as well.  You want the pan mostly covered so your pizza doesn't stick.

Flour up your hands and uncover your dough.  Add some more flour to the top of the dough and pull from bowl.  Pass the dough back and forth between your hands folding in the flour as you go.  If it gets too sticky add some more flour and repeat.  The dough should be stretchy and somewhat sticky so don't add too much flour and make it crumbly.  

Plop dough on prepared pan or cookie sheet and flour up a rolling pin and add sprinkle a little flour on the top of the dough and roll out evenly to cover pan.  If rolling pin starts sticking just add a little flour.   Once your dough is rolled out, spread a very thin layer of butter on the crust.  I also added a very thin layer of homemade siracha (recipe forthcoming) but you can also add a little bit of salsa or tomato sauce and spread it very thinly.  If you like oregano or garlic, add dried oregano and garlic powder to the top of the dough now.

Lay basil leaves on dough. slice your tomatoes, and then layer them over the basil leaves.  Add the veggies from the skillet and distribute them evenly over the pizza.  Drizzle balsamic over pizza, be generous as this is one of the best parts of the pizza!

Pop it in the oven on the bottom rack and set a timer for 15 minutes.  Cook until top of dough around the edges has either browned up or at the very least developed a harder exterior.

Slide pizza off pan and cool on a rack or if you don't wanna wait just pull it out and start cutting slices!

Whole Grain Tabouleh

This is one of my go-to summer recipes.  It's delicious if you follow the recipe, however, I've made a rendition of this before where I used the recipe as a guideline and threw in whatever I had and it was even better.  Let your creativity and taste buds take the lead!  This recipe comes from Simply in Season.

  • 1 cup uncooked bulgar, quinoa, or couscous
  • 1/4 cup green onions or onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup fresh cilantro, parsley, or mint
  • 1 cup fresh veggies: cucumbers, green or red sweet peppers, hot peppers, carrots, summer squash, diced
  • 1 cup cooked chickpeas (optional)
  • basil, chopped (optional)
  • 2 T. lemon juice
  • 2 T. olive oil
  • salt and pepper
  1. Prepare grain, fluff lightly with a fork and cool.
  2. Add veggies & chickpeas in with cooled grains.
  3. Mix lemon juice, olive oil, salt and pepper, and pour over salad.  
  4. Toss gently.

Beet Hummus

The first time I ever saw beet hummus I was enamored.  Then once I tasted it, I was in love. This recipe comes from The Splendid Table.

  • 1 medium red beet, top trimmed, scrubbed
  • 1 3/4 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
  • 3 tablespoons tahini
  • Juice of 1 large lemon
  • 2 tablespoons water
  • 1 large garlic clove, smashed
  • 1 teaspoon fine sea salt
  • Extra-virgin olive oil
  • Chopped fresh flat-leaf parsley

1. Preheat the oven to 375°F. Wrap the beet in aluminum foil and place it in the oven in a small baking dish. Roast until very tender when pierced with a fork, about 1 hour. Unwrap the foil and set the beet aside to cool. Once cool enough to handle, peel and coarsely chop.

2. Put the beets, chickpeas, tahini, lemon juice, water, garlic, and salt in a food processor and purée until smooth, 2 to 3 minutes. Taste and adjust the seasoning.

3. Transfer the hummus to a container for transport, cover, and refrigerate until the picnic, or for up to 1 week. For extra pizzazz, just before serving, drizzle the hummus with oil and sprinkle with parsley.

Quick Pickles!

Since it's cucumber season, why not make a few jars of quick pickles to enjoy as a snack.  This recipe comes from the Food in Jars blog.  You could also use this recipe to make Dilly Beans, just substitute beans for cucumbers,

  • 3 cucumbers (approximately 1 1/2 pounds)
  • 3/4 cup apple cider vinegar
  • 3/4 cup filtered water
  • 2 teaspoons sea salt
  • 2 teaspoons dill seed or dill head
  • 4 garlic cloves, peeled
  • 2 spring onions (whites only), chopped
  • 2 tablespoons red pepper flakes (Optional)
  1. Wash and dry cucumbers. Chop ends off and slice into spears or slices. Set aside.
  2. Combine vinegar, water and salt in sauce pan and bring to a boil.
  3. Equally divide the dill seed, garlic cloves and chopped onion between two quart jars or one half gallon jar and pack them down with the end of a wooden spoon.  Pack the cucumber slices or spears into the jars as tightly as you can without crushing them.
  4. Pour the brine into the jars, leaving 1/4 inch headspace. If you need more brine just quarter the brine recipe and boil another batch to reach the headspace.  Put lids on the jars and let them cool on the counter top. Once they’re cool, put them in the refrigerator. Let cure for at least a day before eating. Pickles will keep in the fridge for up to a month.
  5. The jars might pop and seal during cool down, but this doesn't mean they are shelf stable.  Keep in fridge!  Eat within a month!

Tofu Broccoli Cashew Peanut Madness!

I recently borrowed the cookbook From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce.  This cookbook is put out by the Fairshare CSA Coalition and features a lot of easy and delicious recipes that can be made from a CSA share.  It also includes many helpful hints about how to keep produce fresh throughout the week.  I saw this recipe and it looks delicious and easy.  Hoping to make it sometime this week!

  • 1 T. butter or oil
  • 1 large onion, chopped
  • 1 clove of garlic, minced
  • 1 pound herberd or plain tofu, cubed
  • 2 T. tamari or soy sauce, divided
  • 1/2-3/4 cup peanut butter, preferably chunky
  • 2-3 t. lemon juice
  • 1/4 t cumin or more to taste
  • hot pepper,  minced to taste or powdered cayenne
  • 1 medium head broccoli, chopped
  • hot, cooked brown rice
  • handful of roasted cashews, chopped
  • salt to taste
  • optional additions: chopped cilantro, a few leaves of wilted kale or chard, chopped cucumber
  1. Heat butter or oil in skillet.  Add onion, garlic, and hot pepper (if using) and saute until soft.
  2. Add tofu and 1 T. tamari or soy sauce and saute until brown.  Remove from pan.
  3. In the same pan, mix peanut butter, lemon juice, remaining T. of tamari/soy sauce, cumin, cayenne (if using), and a pinch of salt.  Thin with up to 1 cup of water to get a gravy-like consistency.  Stir in tofu mixture.
  4. Steam broccoli.  Saute greens (if using).
  5. Serve sauce over broccoli and brown rice, topped with cashews, cilantro (optional), and cucumber (optional).

Eggplant Pizza (My Favorite Way to Eat Eggplant)

I'll be honest, eggplant isn't my favorite veggie.  However I fell in love with this recipe a few years back and it totally changed my mind about eggplant.  And really, who doesn't love pizza.  The original recipe I found on The Pioneer Woman blog.

You'll need to either buy frozen pizza dough, make some from scratch, or use naan or english muffins as the crust.

  •  1-2 eggplants
  • 2 cloves Garlic, Minced
  • fresh mozzarella or goat cheese
  • 1/2 cup Parmesan cheese (optional)
  •  olive oil, for drizzling
  • salt & pepper
  • whatever other toppings you'd like: cherry tomatoes, peppers, basil, go nuts!
  1. Preheat oven broiler.
  2.  Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
  3. Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
  4. Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add garlic (add in cherry tomatoes here if using). Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
  5. Preheat oven to 500 degrees.
  6. Lightly drizzle a little olive oil on the dough (if using) and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
  7. Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Simple Salsa Verde

I used to be really unsure about how to prepare tomatillos.  Then I discovered that they weren't really that intimidating at all!  Pretty soon you'll be addicted to roasting these buggers down, making them into a saucy salsa and drizzling it on everything.

  • pint or more of tomatillos, husked
  • 1 hot pepper of any kind, halved and seeded
  • 1-3 whole garlic cloves
  • a splash of olive oil
  • 1/4-1/2 cup onion, chopped
  • 1 T lime juice
  • 1/2 cup cilantro, chopped (or whatever you have on hand!)
  1. Preheat oven to 425 degrees F.
  2. Husk tomatillos by pulling at the papery outside and then rinse to remove some of their sticky coating.  Place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Roast for about 30 minutes until the tomatillos and peppers have black spots.
  3. Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky. Add onion, lime juice, cilantro and puree until smooth. Add salt and pepper to taste.

Roasted Summer Vegetables

Another recipe from the book Simply In Season.  What I love about this cookbook is the fact that it encourages you to adapt a recipe with what you have in your fridge and what is in season. With this recipe the authors encourage you to try a variety of veggies, including summer squash, onions, tomatoes, beans, peppers, carrots, fennel, and the list goes on!

  • 8-10 cups fresh veggies: cut into bite-size pieces for even cooking time.  When doing this think about what cooks fast and what takes longer, so big chunks of zucchini and thin slices of potatoes.  Toss with one of the seasoning options below.  Then spread seasoned veggies in a thin layer on a baking sheet and bake in preheated oven at 425F for 20 minutes.  Stir occasionally.

For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with Parmesan cheese

For a salad:  Cool veggies and add 2 cups diced tomatoes, feta cheese, and additional vinaigrette dressing

Seasoning 1:

  • 3 T. fresh basil, chopped
  • 2 T. fresh cilantro, chopped
  • 1 1/2 T fresh thyme, chopped
  • 1 T. olive oil
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1-4 garlic cloves, minced

Seasoning 2:

  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 T. each of fresh thyme, oregano, basil (or some mixture), chopped
  • 2 T. balsamic vinegar
  • 1 T. Dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper

Coleslaw with Fennel

Fennel is a vegetable people either adore or have no idea what to do with it.  It can be eaten raw or cooked and has an anise flavor.  This is a simple recipe from Simply In Season.

  • 1/4 large head cabbage, shredded
  • 1 bulb fennel, cut in quarters, cored, and thinly sliced
  • 2 carrots, shredded
  • 1/4 onion, thinly sliced

Toss together in a large bowl.

  • 1/4 cup mayo
  • 1 1/2 T. apple cider vinegar
  • 1 1/2 T. honey
  • 1 T. fresh parsley, chopped
  • 1/2 T. Dijon mustard
  • 1/2 t. fennel seeds (optional)

Whisk together in a small bowl.  Pour dressing over vegetables.  Toss until well coated. Refrigerate until ready to serve.

Aunt Kathy's Kale Salad

My Aunt Kathy has a CSA from a farm in Massachusetts and made this recipe for my family when they visited them a few weeks ago.  My mom came home raving about it and told me I must put it up!  She made one version with brown rice and it was wonderful, but I only imagine the wild rice takes it up a notch.

  • 2 cups or so of cooked wild rice blend.  (I cook it with bullion in the water and add a Tbs. of butter)
  • 1/3 cup finely chopped red onion
  • 1/3 cup crasins (I chop them up a bit )
  • 1/3 cup raw pumpkin seeds - the green ones  (wait to add till you are about ready to serve)
  • 8-10 kale leaves chopped into bite size pieces


  • 1/3 cup olive oil
  • 1/3  cup red wine vinegar
  • 3 Tbs honey
  • 4 cloves of crushed garlic
  • salt to taste

I massage the chopped kale leaves with some dressing before I mix the rice in with it.  Also, I don’t use all the dressing, start with half and add more if you want.

Pan Roasted Kohlrabi (Can You Believe This Tastes Like Brussels Sprouts!)

I know this sounds nutty, but this recipe transforms the kohlrabi and makes them taste like brussels sprouts.  I guess it makes sense since both veggies are in the brassica family.  When Brad made these we were delighted at the outcome.  That night we ate four whole kohlrabi!! So if you've got a crisper filled with kohlrabi, I recommend that you give this recipe a shot.  We made two versions: one with butter and one with olive oil and both were fantastic.  We heard this recipe when we were listening to The Splendid Table last week.  It's a Mario Batali recipe for Pan Roasted Turnips, but we substituted kohlrabi instead and we're so glad we did.  

  • 4 tablespoons unsalted butter (or olive oil)
  • 2 kohlrabi, peeled and cut into 1/2-1 inch cubes (try the original recipe using turnips!)
  • Salt and freshly ground black pepper
  • 2 tablespoons poppy seeds
  • 1 tablespoon paprika
  • 1/4 cup red wine vinegar

1. In a 10- to 12-inch sauté pan, heat the butter (or olive oil) over medium-high heat until it melts and begins to brown.

2. Add the kohlrabi, season with salt and pepper, and toss to coat well.

3. Add the poppy seeds and sauté until the turnips are light golden brown, 8 to 9 minutes.

4. Add the paprika, tossing to coat.

5. Add the vinegar, bring to a boil, and cook until it has evaporated. Serve hot.

Cool Soba Noodles with Bok Choy and Scallions

During these hot days I try my best to make food that doesn't involve too much cooking on a stove as to keep from increasing the temperature in the house.  Here is a good recipe to do just that.  It's also a very flexible recipe that could include many other CSA veggies like thinly sliced radishes!  This recipe was found on The Kitchn.  

  • 1 carrot, peeled and cut into thin matchsticks
  • 2 bunches bok choy, sliced into ribbons
  • 1/2 pound dried soba noodles
  • 6 scallions, thinly sliced
  • 1/2 cucumber, peeled and cut into matchsticks
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon hot sauce (optional)
  • 2-4 eggs (optional)

Fill a medium-sized sauce pan with water and bring it to a boil. Drop the carrots and one tablespoon of salt into the boiling water. Blanch the carrots for 30-60 seconds (depending on how cooked you like them) and then lift them out with a slotted spoon or small strainer. Run the carrots under cold water to stop the cooking and then empty them into a medium-sized bowl.

Let the water come back to a boil and add the bok choy. Blanch for 30 seconds and then remove using a slotted spoon or small strainer. Run them under cool water and then add them to the carrots.

Let the water come to a boil again and cook the soba noodles according to package instructions (usually 5-8 minutes, until al dente). Strain the noodles, cool them down, and add them to the bowl with the carrots and bok choy. Add the scallions and cucumbers to the bowl and toss everything gently together.

Whisk together the sesame oil, rice vinegar, soy sauce, and hot sauce (if using). Pour this over the noodles and vegetables, and then toss until everything is evenly coated.

If cooking eggs, empty all but 4 inches of the water and let it come back to a gentle simmer. Crack the eggs into individual measuring cups. Add a splash of white vinegar to the water and slip the cracked eggs in one at a time. Poach for 4 minutes for soft boiled eggs or 5 minutes for a firmer yolk. Strain and set aside until serving. (Here's a full video on how to do this)

Divide salad into individual bowls and add a poached egg to each bowl. Salad can be served warm or cold, and it can keep refrigerated for about 3 days.

Kohlrabi Salad

We know, we know, we're giving you another kohlrabi to figure of what to do with.  I found this recipe on Food 52 and thought it looked like a nice, simple, and quick way to use up that kohlrabi.  This recipe serves 2.

  • head kohlrabi
  • 1/2 apple, such as Gala
  • tablespoons rice vinegar
  • tablespoons sesame oil
  • 1/2 bird's eye chili or a squirt of sriracha
  • pinch cumin
  • 1/2 teaspoon fish sauce
  • tablespoons chopped cilantro
  • Salt & freshly ground pepper to taste
  1. With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler.
  2. Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin (I used the latter). Do the same with the apple.
  3. Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Pickled Radishes

My mom found this on Pinterest.  These radishes are delicious on salads, tacos and sandwiches. They are also good  just by themselves!  My mom has made this recipe a few times.  They turn out a pretty pink color which jazzes up your salads a bit.

  • 1 bunch of thinly sliced radishes
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1 1/2 t. sea salt
  • 3 T honey
  • 2 whole peeled garlic cloves.  (I used my garlic scapes!!)

Heat everything but the radishes and garlic in a sauce pan until everything is dissolved.

-Pack clean canning jars with radishes and garlic.  Pour hot liquid to cover and cool down.

-They will be ready in 24 hours and they store for 3-4 weeks in the fridge.

Chinese Cabbage or Cabbage Slaw

This is an easy dish to make.  I like it by itself as a side but I LOVE it on tacos.  For lunch today we had burritos made out of left over cous cous mixed with black beans and this slaw piled on top of it.  Oh, and don't forget the salsa verde!

For the Slaw:

  • Chinese Cabbage or Cabbage, whole or half of a head
  • Scallion tops (the green section, although the white portion can be used too)
  • Dill or Cilantro (or both!), half a bunch
  • Optional Addition: a few radishes, thinly sliced

For the Dressing (half is using a half head of cabbage):

  • 1/4 cup vinegar, we prefer rice or apple cider but any do
  • 3 T. olive oil
  • 1 t. celery seed
  • 1/2 t. ground caraway
  • salt to taste (1 t. to start)
  • 1 1/2 T. honey

First wash cabbage.  If using Chinese Cabbage, I remove the leaves and wash thoroughly. Then, I cut down the center of the vein and slice thinly into ribbon-like pieces.  For a standard head of cabbage, I wash the outside, cut in half or quarters, and slice thinly.  Break apart the sliced pieces of cabbage and put into a bowl.  Add in chopped dill, cilantro, scallions, and radishes and mix.

Then, whisk the dressing ingredients in a small bowl.  Pour dressing over cabbage mixture and toss.  

Delicious plain or on tacos.  

Collard Leaf Dolmas

I made these once for my sister-in-law's birthday because she is a collard lover.  They take a bit more time to prepare but sure are delicious.  They are sort of like stuffed grape leaves but only collards with a quinoa pilaf.  This recipe is adapted from Moosewood Cooking for Health.

  • 1 cup quinoa
  • 2 cups water
  • 1/2 t. salt
  • 2 T. olive oil
  • 1 cup diced onion or scallions
  • 2-3 garlic cloves or garlic scapes
  • 1 cup minced sweet peppers
  • 1 1/2 cups diced broccoli or zucchini
  • 1 t. dried oregano or 2 t. fresh oregano
  • 3 T. fresh mint
  • 1/2 t. black pepper
  • 1/2 T lemon juice
  • 8 collard leaves

To make the quinoa, first wash in strainer.  Then in a saucepan combine quinoa, water, and salt. Cover, simmer, and cook on low heat for 15 minutes.  Remove the pan from heat and let sit for 5 minutes, then fluff with a fork.

While the quinoa cooks, warm oil in skillet on medium heat.  Add onions and garlic and cook for a bit until translucent.  Add in peppers, broccoli, oregano, mint, and black pepper.  Cover and cook, stirring a few times to keep the veggies from sticking.  Once the veggies are tender, add lemon juice and cooke quinoa and some more pepper and salt to taste.

Take your washed collard leaves and cut the large part of the main stem out.  Steam or boil them until they soften and are bright green.  Spread  the leaves onto a plate to cool.  After they have cooled a bit, put leaf on the countertop nice and flat.  Try and overlap the area where you removed the stem.  Mound 1/2 cup of quinoa filling on the center of each leaf near the bottom.  Fold the sides of the leaf over the filling and then roll it up from stem end to tip end to form a little package.  Place dolma seam side down in lightly oiled 8 inch baking dish.

Repeat with the rest of the collard leaves. The eight dolmas should fit snugly into the baking pan.  Cover and bake in preheated 375 degree oven for 15-20 minutes, until hot.  

You can also top the dolmas with tomato sauce prior to putting them in the oven!

Day Before CSA Pick Up Stir-fry

It's the day before CSA pick up and you look in your fridge and realize you still have a smattering of produce from last week (any maybe even a bok choy from two weeks ago).  This is a good time to whip together a spontaneous, no-recipe-needed, fridge-cleanin' stir fry!  Since I said there is no need for a recipe, let me just give you a few guidelines I like to follow when making a stir fry.  

First off, just about any vegetable can be thrown into a stir fry and either taste delicious or be hidden amongst the deliciousness that is this dish.  Radishes, kohlrabi, cabbage, no problem!  

Secondly, I like to have something in the onion family, a few roots, and some leaves.  It's all the better if you've got some tasty cilantro or parsley hanging around.  You can add the vegetable mix to either noodles, rice, or some other grain.  There are many kinds of sauce you can make and add in and I've added a couple of types towards the bottom of this page.

  • Take a wok or large frying pan out and add a slosh of olive oil and set at medium heat.  
  • Add onion family first (scallions, onion, garlic, leeks, garlic scapes) and let sizzle.  Cook for a bit until the onions/scallions/leeks are translucent or start to soften.
  • Then add any root-ish veggies (radishes, kohlrabi, beets, carrots, turnips) that you sliced up all cute and cook for a bit until they feel tender.
  • Stems!  If you've got some bok choy, chard, or beets throw those stems in before the greens so they cook down a bit.  These only take 3-5 minutes to cook.  Don't use kale stems!  They will make your dish no bueno.
  • Follow with some leafy greens.  This could be bok choy, chard, kale, collards, turnip greens, radish greens, or some salad mix.  If I use salad mix, I like to add it right at the end and just have it wilt a teensy bit.  Cook all other greens until they brighten up and wilt.
  • Remove from heat and add sauce.  Mix around.  Serve over rice, noodles, or your choice of grain.

Peanut Sauce

  • 1/2 cup natural peanut butter (we prefer chunky)
  • 1 T. honey
  • 1/4 cup water
  • If using salted peanut butter no salt is needed.  If unsalted, add 1 t. salt.
  • 1-2 T. lemon juice
  • 4 garlic cloves, minced
  • red pepper flakes to spice things up, if you're into that kinda thing

Put ingredients into a bowl and whisk until smooth.

Soy Sauce Sauce

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 T. rice vinegar
  • 1 t. sesame oil (I've omitted that and used olive oil instead)
  • pinch of hot pepper flakes
  • 1 t. grated ginger
  • a touch of honey

Put ingredients into a bowl and whisk until smooth.