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Bring a large pot of water to a boil. Add a generous sprinkle of salt. Add the beans and cook for about 2 minutes, or until crisp tender. Drain and run under cold water to stop the cooking.

Add the sliced onion to a large mixing bowl and add the lemon juice. Toast the cumin, caraway (or fennel), and coriander seed in a small skillet over medium heat for about 1 minute, or until fragrant. Transfer to a mortar and crush with a pestle.

Grate the garlic with a microplane zester (or press with a garlic press) to form a paste. Add the garlic, toasted spices, cayenne and salt to the bowl with the onion and lemon juice and stir to combine. Whisk in the olive oil.

Add the beans and chickpeas to the bowl and toss to combine. Serve immediately or cover and chill for a few hours.
 

Vegetable Curry

adapted from 101 Cookbooks

1 14-ounce can coconut milk*
4 medium shallots, chopped
2 tablespoons green curry paste, or more to taste
1/2 teaspoon sea salt
1/2 pound waxy potatoes, washed and sliced 1/2-inch thick
1/4 pound green beans
1/4 pound broccoli florets
8 ounces extra firm tofu, cut into 1/4 inch cubes
kernels from 1 ear of corn
1 lime, halved or quartered
fresh coriander seeds (or chopped cilantro)

Spoon a few tablespoons of thick coconut cream from the top of the coconut milk, place it in a large pot over medium-high heat and bring to a simmer.

Add 2/3 of the shallots and saute until they soften a bit, 2-3 minutes. Stir in the curry paste and salt, and cook for another minute or two. Have a taste, and decide if you want to adjust the flavor - adding more curry paste or salt if needed.

Squeeze some lime juice over remaining shallots and set aside.

Add the rest of the coconut milk to the pot along with the potatoes, cover, and simmer until they are just starting to get tender throughout - about 10-15 minutes. At this point add the beans, broccoli, and tofu. Let simmer for a couple of minutes, the potatoes should be completely tender by this point. Add the corn and remove from heat.

Serve each bowl topped with a sprinkling of the remaining shallots, fresh coriander seeds and feathery sprigs (or chopped cilantro), and more lime juice, to taste.
 

Tabbouleh 

Adapted from Ina Garten

 

Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced onvion
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper


 Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

 

adapted from Fosters Market

2 cups shredded green cabbage
1 cup loosely packed arugula, washed and drained
10 basil leaves, thinly sliced
½ cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons Dijon Mustard
1 teaspoon sugar
½-1 teaspoon jalapeno, minced
Sea salt and freshly ground black pepper to taste

 Combine the cabbage, arugula, and basil in a large bowl and refrigerate until ready to serve.

Whisk the mayonnaise, vinegar, mustard, sugar, and jalapeno together in a small bowl. Season with salt and pepper. Just before serving, pour the dressing over the cabbage and toss gently to coat.

Evan's Buttery Zucchini

What to do with leftover/extra CSA veggies!

• For broccoli, cauliflower, green beans or greens, lightly steam and dunk into colder water to stop cooking. Once cool put into freezer bags or containers and freeze. Will last for many months in the freezer. For veggie specific freezing tips go here
• Can em'! Click here to learn about making pickles, preserves, sauces and more!

How exciting will it be in January when you are still eating your CSA vegetables?!