Week One and Two Bonus Ideas!

The fancy recipes I’ve been sharing on this blog are great, but sometimes all you have the time or energy for is throwing something quick together. One of my favorite (and unexpected!) benefits of being in the PLG CSA is that I have so many greens to get through every week that it’s forcing me to incorporate more produce into just about every meal. So good for me!

So here’s a round-up of what I’ve been doing with my CSA vegetables when I only have the inclination to throw something quick together, but still want to eat some delicious veggies.

Saute kale and chickpeas with some leftover Peanut-Lime Dressing:

photo c

Frozen veggie burger brought to life with leftover caramelized onions, mesclun mix, and Arugula Pesto:

photo d

Saute whatever greens you have extra of that week and eat them in your pasta:

photo b

I’m a big fan of the cheese sandwich for an in-a-hurry lunch, so just add some mesclun to that and make a side salad to go with it:

photo a

 

How do you incorporate CSA share veggies into your quick meals?

Week Two: Couscous Salad with Roasted Hakurei Turnips

Hooray, week two! I’ve used up pretty much all of my week one produce, except for a little bit of salad greens that I’ll polish off throughout the week. Pleased to have used everything in a delicious way with absolutely no waste, and excited to get a start on week two!

BBweektwo

Turnips are a vegetable I previously relegated to bland sounding soups and the cute little clip art in this blog header. But when I picked up this week’s basket, there were these beautiful little white Hakurei Turnips that I was eager to try out, since one of the most exciting parts of being in this CSA is cooking with new-to-me vegetables.

phototurnipsalad

I searched for recipe inspiration and found this little gem. I never have to be sold on couscous, love throwing chickpeas into every dish for more protein, and I added feta for cheesy goodness. Because tagging my recipe blog posts is quickly teaching me that I have what definitely borders on a feta obsession. Is there any dish that isn’t made better by adding feta? When my brother tried this dish, he said, “This is really good and filling…I think the feta is what really pulls it all together.” Indeed 🙂

Couscous Salad with Roasted Hakurei Turnips

Adapted from NotEatingOutinNY.com

Ingredients:

  • 1 bunch hakurei turnips and greens
  • 1 cup Israeli couscous
  • 1 cup canned chickpeas
  • 1/2 cup feta
  • 3 cloves of minced garlic
  • 1/4 tsp red chili flakes
  • 1 cup diced green onions
  • Juice and zest from 2 lemons
  • 4-5 TB olive oil
  • 2 tsp salt
  • 1 tsp pepper

Preheat oven to 425 degrees. Trim turnip greens off, leaving a short piece of the stems attached. Quarter the turnips and finely chop the greens.

Toss the turnips with 1 TB olive oil, salt and pepper, and chili flakes. Roast for 5-10 minutes, or just until lightly browned. Flip and continue roasting another 3-5 minutes. Meanwhile, cook your couscous according to package directions.

Heat 2 TB olive oil over medium-high flame and add garlic. Once fragrant, add the turnip greens and chickpeas, sprinkle with salt & pepper. Sautee until just wilted, 3-4 minutes.

Combine the green onions with the couscous and greens. Add lemon juice and zest, an extra TB of olive oil, feta, and salt & pepper to taste. Serve with the roasted radishes on top.

 

Have you ever cooked with turnips before? How did you use them?

Week One: Cajun Corn and Radish Side Salad

I’m a little behind on finishing up my week one produce, since I’m still getting the hang of using so many veggies each week! I’ve been so thrilled with how having this much produce to use has forced my diet to be so well-rounded and full of vegetable goodness, though. No complaints here!

I used a few radishes sliced into salads this past week, but wanted to make something a little more interesting with most of them to give my little radishes a chance to shine. Since I’ve never bought radishes before, I thought they deserved that 😉

This delightful and refreshing Cajun Corn and Radish Side Salad does not disappoint! Even though it’s simplicity itself, both my corn-hating husband and I were gobbling it up. And the fun thing is that you could totally adapt it to fit pretty much any extra produce you want to eat — add cucumbers, green peppers, onions…whatever sounds good to you! Throw this easy peasy side salad together and enjoy with a sandwich or hot dog, if you’re a meat eater.

photocorn

Cajun Corn and Radish Side Salad

Ingredients:

  • 1 can corn (or 4 fresh corn cobs cooked with corn trimmed off)
  • 8 radishes halved and sliced
  • 1 tsp Cajun seasoning
  • 3 TB lime juice
  • 2 tsp olive oil
  • Salt & pepper to taste

Toss all ingredients together, mix to combine, and serve as a refreshing side dish!

This dish is so utterly perfect for summer with its crisp and tangy taste, with a nice little kick from the cajun seasoning. You’ll probably hear this a lot this summer, but my husband, who isn’t particularly into vegetables, gobbled this up and exclaimed, “Wow, I guess I really like radishes! Who knew?”

Success.

Week One: Homemade Peanut-Lime Dressing

Our first week’s CSA basket featured a beautiful Mesclun mix and delicate Arugula that was deserving of more than some bottled grocery store dressing. This week’s basket, which I just picked up (!!), features some tasty-looking head lettuce, as well. So it was time to start testing out some homemade dressings!

photo peanutdressing

First up is a delicious Peanut-Lime Dressing, with all of my favorite Asian flavors. I added an extra tablespoon of water to the recipe because I liked that consistency better, plus I threw in some salt because I like my food with a hefty salt quotient. Feel free to leave it out in yours 😉

Homemade Peanut-Lime Dressing

Adapted from The Food Network

Ingredients:

  • 1/4 cup peanut butter
  • 4 TB water
  • Juice of 1 lime
  • 1 TB rice vinegar
  • 1 TB chopped peeled ginger
  • 2 tsp soy sauce
  • 2 tsp honey
  • Dash or 2 of salt

Process all ingredients together in a small food processor or blender until well combined. Serve over delicious CSA greens! Only keeps for a couple of days in the fridge, so use it up quickly.

photo salad

This particular salad featured mesclun and arugula, feta, chickpeas, radish slices, chopped green onions (week two preview!!), and almond slivers.

What’s your favorite homemade salad dressing?

 

Week One: Spinach & Egg Frittata

Here’s my deep, dark cooking confession: I hate to cook breakfast.

It’s true, I almost never make anything fancier than oatmeal for breakfast, and if I do? It definitely happens at lunch time. I just can’t find the motivation to get up and cook something in the mornings.

Which is why this Spinach & Egg Frittata makes total sense in my life.

photofritatta

 

This recipe makes 8 slices of delicious egg-cheese-greeny goodness that will reheat for breakfast all week long. The combo of spinach and feta is always a winner, and this recipe is simple enough for even lazy breakfast cooks like me to throw it together.

Spinach & Feta Frittata

Ingredients:

  • 8 eggs
  • 3/4 cup water
  • 6 ounces spinach (several large handfuls in my case!)
  • TB butter or olive oil
  • Handful of chives or scallions (mine came from my little herb garden!)
  • 1/2-2/3 cup feta cheese
  • 4 TB breadcrumbs or panko
  • Salt & pepper to taste

Pre-heat over to 450 degrees. Melt butter in a pan over medium heat and add spinach and chives. Cook until wilted, about 3 minutes. Meanwhile, beat eggs in a bowl with water, 2 TB breadcrumbs, and salt & pepper. Remove spinach pan from heat and add egg mixture and feta, stir to combine. Sprinkle remaining 2 TB breadcrumbs on top and place pan in the oven to bake until the eggs are set, 15-20 minutes. Cut into 8 wedges and serve!

This was delicious and totally felt like breakfast power food. The slightly crunchy breadcrumb top made it feel a little less healthy, too, without hurting the nutritional value much 🙂

What are your favorite ways to incorporate greens into your breakfast? What are your favorite lazy morning healthy recipes?

Week One: Quinoa with Radish Green Pesto

After picking up our very first CSA basket of produce this past weekend, I was excited to plan out some delicious meals with unique takes on our giant haul of leafy greens (and radishes!).

I did some research and discovered that radish greens are edible, but that they only keep for a day or two in the fridge. So the radish greens were up first!

IMG_4905

Most people buy radishes and discard the tops, but after my experimentation with them this week, I’d have to say that doing so is a mistake. They have a slightly bitter taste, but are delicious and a versatile green that you don’t get to eat often.

Being the lover of pesto that I am, I decided to make a radish green pesto. And I’m so glad I did! It is delicious, and a great way to use up those radish greens quickly before they wilt.

IMG_4907If you love pesto like I do, I highly recommend saving your radish greens and making a pesto out of them to use on anything from quinoa to pasta to a sandwich spread! I decided to combine my love of pesto with my love of quinoa! I simply sautéed the few remaining radish greens left over from my pesto, and made this into simple and healthy meal.

Quinoa with Radish Green Pesto

Ingredients:

For the Pesto:

  • 2 large handfuls of radish greens, including stems
  • 1/4 cup Parmesan or Pecorino cheese
  • 1/8 cup almonds or pine nuts
  • 2 cloves garlic
  • Lemon zest of one lemon and juice from 1/2 lemon
  • 2 TB olive oil
  • Salt and pepper to taste

For the Quinoa:

  • Handful radish greens (I also added a handful of spinach to mine for more greens!)
  • Cup of uncooked quinoa
  • Water or vegetable stock
  • Clove garlic
  • TB butter
  • Juice from 1/2 lemon
  • 3 TB Parmesan
  • 1/4 cup Radish Green Pesto

Combine all Pesto ingredients in a food processor or blender. Pulse until blended.

Cook quinoa according to package instructions, either in water or vegetable stock. I use my rice cooker for this purpose, and it works great. While the quinoa is cooking, sauté remaining radish greens (and spinach, if desired) in TB butter with a clove of garlic. Turn off heat on radish greens and add cooked quinoa, lemon juice, parmesan, and Radish Pesto. Stir to combine and enjoy!

IMG_4929

 

 

Have you ever eaten radish greens before? What’s your favorite way to eat them?

 

Week One Haul

Just got back from picking up my first basket of fresh veggies from the PLG CSA, and she’s a beaut’!

BBweekone

Our produce comes from The Farm at Miller’s Crossing (henceforth referred to as “The Farm”), and The Farm warned us that produce would be light and less varied than usual for the first few weeks, due to the very cold spring that we’ve had.

But I’m excited to dig in this week — I’m already planning some salads with homemade dressings! I’ve never cooked baby bok choy before, so whatever I do with them will be exciting to me. I’m going to spend some time this afternoon researching creative ways to use radishes, though, because I’d like to do something a bit out-of-the-box with them.

Feel free to share your ideas for how to use any of this creatively and you might just see your recipe come to life here!