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.

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).

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.

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.

 

 

Kohlrabi Fritters

DSCN2822.jpg

Ingredients:

1 kohlrabi
1/2 cup scallions (finely chopped)
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
olive oil for frying

Remove leaves of kohlrabi (save for later) and then peel off outer skin of the root.  Grate kohlrabi and add to scallions.  You’ll need 3 cups, so if your kohlrabi and onion combo isn't quite large enough add another vegetable such as garlic scapes or radishes. Wrap the kohlrabi in cheesecloth or a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi/onion combo to a mixing bowl, and combine with remaining ingredients.  Destem those kohlrabi leaves you saved, chop them up and throw them in the bowl with everything else.

Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with a cilantro lime sauce, hot sauce, or another another sauce of your choice.

Adapted from Early Morning Farm

Spinach & Cilantro & Frozen Pea Soup

Last week we threw A TON of spinach your way.  Here is a nice way to eat it up.  This soup is a favorite of mine.  It feels healthy & bright.  Originally from the Moosewood Cooking for Health cookbook.

  • 2 T. olive oil
  • 1 1/2 cups chopped onion (or use up whatever scallions are in your fridge)
  • 2 garlic cloves, chopped
  • 1/2 t. salt
  • 1 cup chopped carrots
  • 1 T. curry powder of any kind
  • 1/2 t. ground turmeric
  • 1 quart vegetable broth
  • 2 cups fresh or frozen peas (I've only made it with frozen peas)
  • 3 cups fresh spinach!
  • 1/3 cup fresh cilantro
  • dash of pepper

In soup pot on medium-high heat, add oil and warm.  Throw in onion, garlic, salt, and cook until the onions and garlic soften a bit.  Then add carrots and cook for a little longer.  Add in curry and turmeric and stir.  Then, put in broth, 1 cup of your peas, and cover and bring to a boil.  Reduce heat and simmer until the carrots are soft.  

Take off heat and add spinach and cilantro.  Blend the soup, in batches, until smooth.  Combine the rest of the peas and keep those whole.  Check if it needs some salt or pepper and add in if needed.  Return to heat until warm and ready to be eaten.