Crockpot Pattypan Squash & Collard Greens Lasagna

It’s hard to believe we’re already halfway through our season of CSA baskets this week! And I think this week’s basket was the most photogenic of all of them so far. I mean, aren’t the colors gorgeous?

BBweekelevenBefore I get to any of those lovely veggies, though, I have a super simple and utterly delicious vegetarian crockpot recipe for you. One of the things I miss most since I stopped eating meat is the vast array of crockpot recipes — there’s just something so lovely about prepping dinner really quickly in the morning, then coming home after a long day to a home that smells amazing, with dinner already cooked!

One of the really fun things about this recipe, too, is that you can substitute pretty much any vegetable you have extra of or you think would taste delicious. I used up my pattypan squash and collard greens, plus a bit of my surplus zucchini, but you really have a lot of leeway here.

This was really, really tasty, and I always find it seriously impressive when uncooked noodles get dumped into a crockpot and come out perfectly cooked. Try this one out, you won’t regret it.
photolasagna

Crockpot Pattypan Squash & Collard Greens Lasagna

Continue reading

Weeks Four & Five: Escarole and Garlic Scape Pasta with Cream Sauce

Look at all of those beautiful fresh greens waiting to become dinner! From left to right, it’s young onion tops, garlic scapes, escarole, and flat leaf parsley.

photoescarole1

Coming up with interesting takes on new-to-me vegetables and keeping up with all of the produce we get each week can be a challenge (albeit, a fun one!), so I totally nerd out when I can incorporate two+ CSA veggies into one recipe. This one used four!! My husband chuckles at how excited I get when I’m able to accomplish that.

I’m not going to lie to you and say that I loved escarole. I’d never had it before, and I doubt that it’s going to become my new favorite green. But this cream sauce was easy and delightful, plus I’m convinced that any dish is made better with garlic scapes. And look at how much green leafy goodness you’re getting for dinner!

photoescarole2

Escarole and Garlic Scape Pasta with Cream Sauce

Adapted from Martha Stewart

Ingredients:

  • 1 pound small pasta
  • 2 TB olive oil
  • 5-6 garlic scapes, chopped
  • 3-4 young onions, diced
  • 1 cup dry white wine
  • 1 cup cream
  • 1/2 bunch chopped fresh parsley
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 large head escarole, roughly chopped
  • Salt & pepper to taste
  • Parmesan cheese for topping

Continue reading

Week Three: Cilantro-Lime Lentils

In my week three basket, I had a giant bunch of delicious cilantro to work with, on top of cilantro from my own garden.

Loving lime like I do, I thought that trying out a batch of cilantro-lime rice would be tasty and a good way to use up all of that cilantro at once. But I’d rather eat something a bit more nutritious and filled with protein, since I won’t be eating meat with it. And since I’ve already regaled you with several tales of quinoa, I decided to experiment with using lentils instead.

The result was delicious on its own, but really shines as a flavorful topping on all of the salads I’ve been eating with the crisp greens that are also in our baskets every week. And lentils are just so good for you and so filling!

photolentils

Cilantro-Lime Lentils

Ingredients:

  • 1 cup brown or green lentils
  • 3 green onions, diced
  • 1 TB olive oil
  • 1 TB vinegar
  • Zest and juice of 1 lime
  • 1 bunch cilantro
  • Salt & pepper to taste

Rinse the lentils under cold water. Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the lentils are tender.
Meanwhile, zest and juice the lime, and put both in a large mixing bowl. Add the diced green onions, olive oil, vinegar, sugar, salt, and pepper.

When they are done, drain the lentils and rinse in cold water, and drain again well. Place lentils in the large bowl and toss with the rest of the ingredients. Chop the cilantro and mix into the salad. Serve the salad as a dish on its own, or add to a bed of lettuce with dressing and other veggies.

photolentils2

Do you like lentils? What is your favorite use of cilantro?

Week Three: Thyme Broccolini, Sweet Potato, and Baked Egg Mini Pizzas

Week three saw a LOT of delicious fresh salads, so you’ll excuse me if you catch me making pizza yet again this week 🙂

I had never cooked or even eaten broccolini (otherwise known as broccoli rabe!), so this was a fun experiment for me. I asked my friends on Instagram what their favorite way to eat this new-to-me leafy green, and my friend Katie from Ruffles & Truffles suggested pizza! Knowing that I’ve made and loved a Kale and Sweet Potato pizza in the past and that my brother absolutely adores sweet potatoes, I decided to incorporate that delicious veggie. I also love thyme, which pairs well with sweet potatoes, and I wanted to add a baked egg for heartiness and protein for this non-meat eater.

Behold, my pizza triumph! I’m particularly proud of this recipe of mine:

photopizza

Continue reading

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: 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?