Weeks Four & Five: Garlic Scape Hummus & Quinoa Tabouli

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Hummus is one of those foods that I can’t get enough of, but I’m rarely motivated enough to make from scratch. Why bust out the food processor when you can just buy a little tub of Sabra, right?

I’ll tell you why in three simple words: Garlic Scape Hummus.

I’ve been having so much fun experimenting with garlic scapes in everything since we got them in our week four basket, but this is far and away the best use of garlic scapes I came up with. Combine that with the deliciously fresh tabouli I made from the curly parsley in our week five basket, and you have an incredible lunch for the whole week.

I ate this on crackers, served with sliced turnips from our week six basket, on top of a bed of salad greens, and slathered all over the carrots from our week seven basket! Please make this for yourself, and don’t delay.  Continue reading

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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:

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

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

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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:

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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!

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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.

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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?