Week Six: Hot Pink Beet Smoothie

If you love food that bursts with brilliant color (or just happen to be a pink aficionado!), then beets will be a fun food for you to experiment with. I was tickled pink to see the gorgeous color that a little bit of beet added to my standard morning smoothie created.

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This was my first time using beets in the kitchen, and I was surprised at how they turned *everything* they touched hot pink. While it was a slightly messy cooking experiment, I didn’t mind washing all of the gorgeous pink color off of my knife, cutting board, and blender. It’s just such a fun color!

This is a great way to incorporate raw beets into your diet without having to really taste them. This smoothie tastes very similar to my usual smoothie, only with a slightly different texture and a very faint metallic aftertaste from the beets. Highly recommend! 🙂

 

Hot Pink Beet Smoothie

Ingredients:

  • 1 cup almond milk
  • 1/2 cup greek yogurt
  • 1 banana
  • 1 cup frozen berries
  • 2 TB creamy peanut butter
  • 1/3 cup beets, peeled and then shredded or finely diced

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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.

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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!

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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

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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:

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Week Two: Spinach, Feta, & Caramelized Onion Pizza with Arugula Pesto

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This recipe is my personal triumph from the past two weeks. Not only was it super delicious and an easy way to make both my brother and my husband happy, but I managed to use not one, not two, but three separate CSA vegetables on one pizza!

Make this pizza for a tasty game night snack (we played Monopoly!), and as a fabulous use of extra CSA veggie leftovers to prep for your next share pick-up!

Spinach, Feta & Caramelized Onion Pizza with Arugula Pesto

Ingredients:

  • Pizza dough, I used Bobby Flay’s recipe for this pizza
  • Arugula Pesto, same as Radish Green Pesto, just swap for Arugula!
  • 1 large onion, caramelized
  • 1 cup feta
  • 2 large handfuls baby spinach or regular spinach with stems removed and ripped into smaller pieces
  • 1/4 diced green onions

Roll out the Pizza dough to the size and thickness of your preference. Spread arugula pesto in a thick coat. Layer spinach, caramelized onions, green onions, and cheese. Bake on a pizza stone or cookie sheet covered in tin foil at 400 degrees for 18-20 minutes, or until your crust is golden brown.

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What’s your favorite way to combine multiple CSA vegetables into one recipe?

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?

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!

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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.

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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.

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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!

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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!

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