Ingredients 4-6 garlic cloves, bruised and minced 1 medium onion 2 cups chopped greens (spinach, chard, beet greens, etc.) 1/4 cup soy sauce 3 tbs. tomato tapenade 4 ounces tofu, cubed 1/4 cup sesame tahini Optional – a dash of Thai fish sauce Directions This is one of my favorites at the Indian Restaurant, but… Read more »
This Italian dish makes greens into a breakfast or brunch dish. This also makes a great light supper. Ingredients Per serving 1 bunch CSA greens (depending on bunch size, one might serve two people) 2 eggs Olive oil or butter Garlic to taste 1-2 Tablespoons parmesan cheese Directions Heat an oven to 350 degrees. Prepare… Read more »
During the fall and winter CSA season when we gets lots of greens I usually make a quiche every week to use up any unusual greens or greens that look a little past their prime. You can use a pre-made frozen pie crust for ease of assembly or make your own. You can also cut… Read more »
Consider using any combination of mixed grated root vegetables- preferably beets, carrots and turnips or kohlrabi. Ingredients Slaw 1 cup beets, peeled and grated 1 cup carrots, scrubbed and grated 1 orange or grapefruit, peeled and cut crosswise in thin slices Dressing 1 pinch ground cumin 1 pinch ground coriander ¼ cup yogurt cashews, chopped… Read more »
Toss this salad together or layer the salad ingredients into a mason jar or for a portable lunch. Grated or thinly sliced carrots are perfect, but remember that turnips and beets are also good idea and will add more color. Ingredients Romaine lettuce, cut to bite-size pieces Red cabbage, sliced thin Carrots (and/or beets or… Read more »