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).

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.

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.



Linda's Kale Salad

This recipe comes from a family friend and is always a crowd pleaser.  My mom sent it to me the other day and so I thought I'd share.


  • 4 garlic cloves, finely chopped or minced
  • 3 T lemon juice
  • 1 T white wine vinegar
  • 2/3-3/4 cup finely shaved parmesan about 1 oz


  • salt & pepper
  • 1 bunch kale
  • 1/4 cup pine nuts
  • parmesan for garnish

Add the garlic, lemon juice, white wine vinegar, a pinch of salt and black pepper to a bowl and whisk together

Let stand at least 15 minutes if you can (the longer the dressing sits, the more pronounced the garlic flavor is, and it will only get better overnight.

Slowly stream in the olive oil while whisking and then stir in the parmesan.

Heat a dry non-stick pan over medium-high heat and add the pine nuts.  Toast for 4-5 minutes, stirring one or twice until all sides are golden brown.

Coarsely chop kale and add to a large bowl.  Lightly toss with a few tablespoons of dressing and garnish with toasted pine nuts and shaved parmesan.

Easy Stir-Fried Greens

When I was working in Kentucky on my first small organic veggie farm, I learned how to cook greens.  I was living on the farm with a few other farmhands, two of whom where native Kentuckians, and during lunchtime we would go inside and start up some greens.  We usually used kale, but sometimes substituted collards.  This is delicious with any greens you have on hand: kale, collards, chard, or bok choy.

  • a bunch of greens of bok choy
  • splash of olive oil
  • salt and pepper
  • a pinch of hot pepper flakes
  • apple cider vinegar
  • onions & garlic (optional)

First, heat up your skillet with oil, onions & garlic, if you wish.  Wash your greens and strip the stem out of the kale or collards, if using.  Chop the greens.  After the onions and garlic have cooked a bit, throw in the kale, a splash of vinegar, salt, pepper, and a pinch of hot pepper flakes.  Cook on medium low, covered, until the greens have wilted and turn a brighter green.  If the greens aren't wilting like you like, you can add water and cover.  This will steam the greens down a bit.  


Radish Cous Cous (or Quinoa)

Sometimes is hard to figure out how to eat a radish other than on a salad.  For a little something different, give this one a try.  Found originally from Food52.

  • 1 c. cous cous (or quinoa)
  • 1 ripe avocado (optional)
  • 1/2 a lemon, juiced
  • 5 T. olive oil
  • 1 bunch radishes, or less if you prefer
  • 3 scallions
  • 2 handfuls of salad mix or arugula (would be delicious with thinly cut kale too!)
  • dash of hot pepper (optional)
  • salt & pepper, to taste

Cook cous cous or quinoa as directed.  Let cool before combining with the remainder of the ingredients.

Next, make the dressing.  Smash the avocado in a bowl.  Add in lemon juice, a dash of hot pepper, salt, & pepper and mix.  Add in the oil and stir.  Throw in more salt and pepper if needed.

Cut radishes in slices or chunks, whichever you prefer.  Slice up the scallions, being sure to use both the white and green portions.

Combine cous cous (or quinoa), radishes, and salad greens.  Then, throw in the dressing and mix evenly.  Enjoy!