Carrot
Beet
Fennel
Cabbage
Oil
Mustard
Apple Cider Vinegar
Into a large bowl, shred: a few carrots, a beet, a large fennel bulb, and a head of cabbage. pour over a vinaigrette of olive oil, mustard, and apple cider vinegar. (a few table spoons of mayonnaise if you must.) mix to combine. add some green onion and season with salt and pepper. this will keep for days, but mine never lasts that long.
Fennel and Carrot Gratin
2 spray(s) cooking spray
1 uncooked fennel bulb(s), ends trimmed
1/2 pound(s) uncooked carrot(s), peeled, ends trimmed
2 Tbsp olive oil, extra-virgin, divided
1 1/2 tsp kosher salt, divided
1 Tbsp fresh thyme, divided
3 Tbsp grated Parmesan cheese, or Pecorino Romano, divided
1 Tbsp fresh orange juice
1 Tbsp orange zest
1.Preheat oven to 400�F. Coat a 12- X 8-inch glass casserole dish with cooking spray.
2. Slice fennel vertically into 1/3-inch-thick slices (don't worry if some pieces break apart); place in a single layer on a foil-lined cookie sheet or surface. Drizzle 1 tablespoon oil evenly across all fennel slices; sprinkle with 1 teaspoon salt and set aside.
3. Slice carrots on a diagonal into long 1/4-inch-thick slices; place in a large bowl and toss with remaining tablespoon oil and 1/2 teaspoon salt.
4. Make one layer of fennel in prepared casserole dish (use all the broken pieces in this layer); sprinkle with 1 teaspoon thyme and then 1 tablespoon cheese. Next, layer all the carrots in diagonal rows on top of first fennel layer; sprinkle with 1 teaspoon thyme and 1 tablespoon cheese. Make another layer of fennel on top of carrots, arranging whole slices in an attractive pattern; sprinkle with remaining teaspoon thyme and remaining tablespoon cheese.
5. Cover dish with foil; roast for 30 minutes to soften fennel. Remove foil and roast until vegetables are browned and cooked through, about 30 to 40 minutes more. Remove from oven and drizzle with orange juice; garnish with orange zest. Slice into 8 pieces and serve. Yields 1 piece per serving
Healthy Jalapeno Poppers
Ingredients for Jalapeno Poppers:
2 large jalapeno peppers
2 tablespoons soft cream cheese
1/16 cup finely shredded cheddar cheese
1/16 cup Panko bread crumbs
Ingredients for Jalapeno Popper Dip:
1/8 cup Greek Yogurt
1/16 cup almond milk
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
pinch of salt
1 tablespoon fresh cilantro
Sprig of fresh dill
1/2 teaspoon parsley
Get started:
Preheat oven to 425 degrees. Slice the jalapeno peppers in half, length wise. Use a paring knife to remove the seeds and ribs. Place the jalapeno peppers on a baking sheet and bake in the oven for 5 minutes. Remove jalapeno halves from oven and set aside to cool slightly. In a small bowl combine cheddar cheese and Panko breadcrumbs, then start stuffing the jalapenos. Add � a tablespoon of cream cheese to each half, then top with cheddar Panko mixture. Place back in the oven for 15 minutes, serve hot or room temperature.
For the Jalapeno Popper Dip, combine all ingredients in a blender or food processor and blend until smooth.
Balsamic Oven Roasted Green Beans
Ingredients
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste
Homemade lemon pepper seasoning (or cracked black pepper), to taste
chopped garlic, to taste
chopped onion, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar\
Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you'd prefer, you can leave the beans whole. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), garlic, onion and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.
Tomatillo Pico de Gallo
2 cups tomatillos, seeded and diced
1/4 cup onion, diced
1 clove garlic, chopped
1 jalapeno, seeded and diced
1 lime, juice
1 handful cilantro, chopped
1/4 teaspoon cumin, toasted and ground
salt and pepper to taste
1. Mix everything together and enjoy
Salsa Verde
1 pound tomatillos
2 jalape�o peppers
2 cloves of garlic, peeled
� a medium onion, quarted, plus ⅓ cup finely chopped onion, divided
1 cup chopped cilantro, thicker stems removed first
⅓ to � cup water
kosher or sea salt, to taste
� teaspoon ground cayenne pepper, optional
1. Remove the husks from the tomatillos; discard husks. Rinse fruit well to remove sap.
2. Cut the stemmed tops off the jalape�os then split them in half and, using a spoon, scrape away the seeds and veins. This is where the main heat lives. If you don't mind the heat, leave the peppers whole.
3. Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat. When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning vegetables over with tongs to soften and slightly blister as much surface as possible. The peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender. Continue roasting the tomatillos for another 5-8 minutes. Optional, carefully slice the tomatillos in half to accelerate the roasting. Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.
4. Allow to cool a few minutes then add ⅓ cup of water, place the blender lid on loosely, holding it in place with a kitchen towel and pur�e until just slightly chunky to smooth depending on personal preference. Add more water if a thinner consistency is desired.
5. Pour the salsa into a bowl, add salt to taste.
6. Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don't like the chunky cilantro and onions. Adding them after the fact adds texture back to the salsa).
7. If more heat is desired, add the cayenne, to taste.
8. Place in an airtight container - preferably a glass jar - and store in the refrigerator for up to a week. Add a squeeze of lime juice to freshen as needed.
Salsa Verde Chicken Quinoa
2 cups quinoa, rinsed
4 cups chicken stock
2 cups salsa verde
2 cups cooked, diced or shredded chicken
2 cups shredded Cheese (Mexican blend)
avocados, tomatoes, cilantro for serving
Bring the chicken stock and quinoa to a boil in a large sauce pan. Reduce heat to a simmer, cover and cook for 15-20 minutes or until most of the liquid has evaporated. Remove from the heat and let sit for 5 minutes. Fluff with a fork.
Stir the salsa verde, chicken, and 1 cup of the cheese into the quinoa until well combined. Spread into a 2 quart baking dish. Top with the remaining cheese.
Bake at 350 degrees for 15 minutes. Serve topped with diced avocadoes, tomatoes, and cilantro if desired.
Easy Cheesy Zucchini Bake
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced onion
1/2 tsp. dried thyme
1 tsp. garlic, crushed or chopped fine
1/2 cup + 1/2 cup white cheese (mozzarella, provolone, pecorino)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste
Preheat oven to 350F/180C. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.
Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!
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!
- Make a vegetable stock/broth
How exciting will it be in January when you are still eating your CSA vegetables?!
