CSA Salad with Carrot-Ginger Dressing

CSA distributions have begun, and we all know what that means in New England: greens! And loads of cruciferous roots, stems, and leaves, too. While many of these items are delicious sauteed, stir-fried, and roasted, I prefer to eat them in their raw state when temperatures linger in the upper 80's/low 90's, much like they have this week. Here's a suggestion for a CSA-inspired salad with a refreshing and robust carrot-ginger dressing.

CSA Salad
Makes 2 servings
Ingredients:

• 6 cups salad greens, such as chopped head lettuce, spinach, or arugula
• 2 cups Asian greens, such as chopped mustard greens, kale, bok choy, or cabbage
• 1 kohlrabi, julienne-sliced
• 4 radishes or 2 turnips, thinly-sliced
• 1 cup sugar snap or snow peas, tops and strings removed
• Garnish of scallions, thinly-sliced

Directions:
Wash, chop, and (salad) spin greens. Wash and prep other vegetables as indicated. Combine and gently toss greens and kohlrabi with carrot-ginger dressing or preferred dressing; garnish with radish/turnip slices, peas, and scallions.

Carrot-Ginger Dressing
Makes about 1 1/2 cups or more

Ingredients:

• 4 medium carrots, roughly chopped
• 1-inch piece of fresh ginger, peeled and roughly chopped
• 1-2 tbsp garlic scape, finely chopped
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1/4 cup oil (I used walnut oil)

Directions:

Place all ingredients except oil in a blender or food processor; process until finely chopped. Slowly add the oil and continue processing until smooth; add water to thin, if desired. The dressing can be refrigerated in an airtight container for up to one week.

Rebekah

Images by Rebekah Carter (2012). Dressing recipe slightly adapted from The Kitchn.

Dressed Beets with Spring Onion

It's hard to believe that we are now just weeks away from rhubarb, strawberries, and the start of CSA distributions and farmers markets in New England. In preparation for this season, I'm exploring cookbooks, websites (the farm already has some great ideas, too), and just generally keeping my eyes peeled for healthy new recipes and ideas to share with you in the months ahead. Considering beets and spring onions are some of the earlier crops to be harvested, I thought it would be nice to share with you this simple preparation for roasted beets. Delicious on a salad or sauteed greens (how about those from the beets themselves?), sweet and tender beets tossed in a tangy vinaigrette are great served cold or hot. With all the beets that I frequently pick out for my weekly share, I predict I'll be making these, along with many a slaw and salad, for those hot and humid lunches on the farm.

Dressed Beets with Spring Onion
Makes about 6 servings

Ingredients:

• 3 medium beets (about 2 lbs, roots only)
• olive oil to drizzle
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1/4 tsp Dijon mustard
• 1/4 tsp maple syrup (optional)
• 1/4 cup oil (I used walnut oil)
• 1-2 small spring onions, thinly-sliced
• salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Wash the beets, drizzle lightly with olive oil, and wrap in aluminum foil. Place the wrapped beets in a baking dish and roast until tender throughout, about 45-60 minutes. Remove them from the oven and allow to cool for five minutes or until you can handle them.

While waiting for the beets to cool, slice the onion or scallion, separating the white from green pieces, and set aside. In a small bowl, whisk together the vinegars, mustard, sugar (optional), oil, and salt until well combined.

Using clean hands, rub off the beets' skin (tough spots can be removed with a peeler). Slice the beets in half and then again into 1/4"-thick half-rounds or smaller; transfer to a deep bowl. Add the white parts of the onion and dressing, tossing or mixing with a rubber spatula to coat evenly. The dish can be served immediately but tastes even better when allowed to marinate for another 12-24 hours in the fridge. When ready to serve, sprinkle with the green parts of the onion. Consume within 5-7 days.

Dressed beets atop a bed of spring mix with red quinoa and goat cheese (a sprinkle of feta, sunflowers seeds, and balsamic vinegar were added after this picture was taken to make for an awesome lunch.)


Rebekah

Images by Rebekah Carter (2011-2012).

French Lentil Salad

I am a girl on the go. Between grad school, part-time jobs, and the return of gardening season, only so much of my day can be dedicated to the many, ever-changing culinary adventures I dream up. So when it comes to actually getting in the kitchen and cooking, I often try to develop healthful recipes yielding meals that can be eaten now, later, or several days or weeks from their initial preparation.

This fabulous vegetarian lentil salad, featuring raisins, walnuts, feta, and fresh mint, certainly fits the bill and is loaded with flavor and nutrients. Pair it with some sauteed greens and whole wheat pita bread, brown rice, or roasted winter squash and you've got yourself one tasty meal.

French Lentil Salad
Makes about 4 servings

Ingredients:

• 1 cup uncooked French lentils (can substitute black lentils, pictured above)
• 2 cups water
• 1/3 cup raisins, chopped
• 1/2 cup walnuts, toasted and chopped
• 6 scallions or 1 small spring onions, finely chopped
• 2 tbsp olive oil
• juice of 1 lemon (about 1/4 cup)
• 1/2 cup feta cheese, crumbled
• 1/4 cup mint, finely chopped
• salt and pepper to taste

Directions:

To toast the walnuts: Preheat the oven to 450 degrees F; toast walnuts until fragrant, about 10 minutes (they should not brown much or at all).

In a small pot, combine the lentils and water and bring to a boil; reduce the heat and simmer the lentils until tender (not mushy!), or for about 20-25 minutes. Add the raisins and let simmer another minute or two. If there is excess water remaining in the pot, drain the lentils in a fine mesh sieve.

In a bowl, combine the lentil-raisin mixture with the walnuts, scallion or onion, olive oil, and lemon juice and gently toss; add the feta and mint just prior to serving, toss, and season with salt and pepper. Serve warm, at room temperature, or chilled.


Rebekah

Image by Rebekah Carter (2012). Recipe adapted from Didi Emmons' Entertaining for a Veggie Planet.

Asian Stock & Simple Soup

So it was too good to be true (the incredibly warm weather we just experienced, that is). Like a touch of summer to be relished amidst the transition from winter to spring, the heat came and went, and we are now back to the reality of chilly springtime weather in New England. Which isn't so bad if you have the right supplies on hand.

For me, getting through the cooler, typically-soggier days of March, April, and early May in anticipation of warmer weather means making soup. Meat or vegetable-based, hearty and chunky or light and brothy, I try to do a little bit of everything. With some Napa left over from making kimchi and a bunch of cilantro and Thai basil needing to be used, I set out to create a Asian-inspired stock and a simple, light soup of cabbage, mushrooms, scallions, and noodles. Consider adding little shrimps, cubes of tofu, or shelled edamame for a protein-boost.

Asian Stock
Makes (a little over) 2 quarts

Ingredients:

• 1 gallon of water
• 3-inch piece of ginger, peeled and sliced
• 3 medium onions, unpeeled and quartered
• 4 cloves of garlic, unpeeled and crushed
• 6 stalks of celery, cut into 1-inch chunks
• 4 carrots, cut into 1-inch chunks
• 10 oz mushrooms
• juice of 1 lime
• 1 small bunch of cilantro, leaves & stems
• 1 bay leaf
• 8 peppercorns
• salt to taste

Directions:

Throw all of the ingredients into a large pot, bring to a boil, and simmer, uncovered, for about 3 hours; stir occasionally and add more water if necessary. Turn off the heat, allow it to cool for 15 minutes, and then strain out solids using a fine-mesh sieve or cheesecloth-lined colander. Transfer the stock into airtight containers; store it in the fridge for up to a week or in the freezer for up to three months.

Simple Soup

Makes about 2 servings

Ingredients:

• 1 tbsp oil (I used walnut)
• 1 clove garlic, sliced
• 2 cups Asian cabbage, thinly sliced (can substitute cooking greens like kale, tatsoi, or mustard greens)
• 1 cup mushrooms, sliced (I used a blend of shiitake & oyster)
• 1 quart Asian stock
• 1 cup al dente soba or cellophane noodles (cooked with whole Thai basil leaves for extra flavor)
• 4 scallions, chopped (can substitute spring onions)
• 2 tbsp cilantro, finely chopped
• soy sauce/salt and pepper to taste

Directions:

Heat a pot with oil and garlic over medium-low heat until fragrant. Turn up the heat and add the cabbage; saute for a minute, then add the mushrooms and saute one more minute. Add the stock, noodles, and the white part of the scallions to the pot and bring to a simmer. Turn off the heat and stir in the cilantro and green parts of the scallions. Serve with fresh Thai basil, sliced lime, sriracha, and fish sauce on the side. Just like the stock, store it in airtight containers in the fridge for up to a week or in the freezer for up to three months.


Rebekah

Image by Rebekah Carter (2012).

Cooking with Greens

It's official: the CSA and farmers market season in Massachusetts is finally here! With New England's summer bounty finally making its way out of fertile plots and into the hands (and reusable bags) of northeastern residents, one question remains: what do I do with all these greens? Well, quite simply, many things! Sauteed or stir-fried, baked or raw, there are endless possibilities when it comes to consuming your greens. Below are some ideas about how to include more of these super-nutritious leafy vegetables in your diet.

Breakfast:

Greens in the morning? Why not! I'm a big fan of sauteing hearty greens like kale or the more tender Swiss chard with fresh garlic or onions, some olive oil or butter, and a splash of a lemon juice or vinegar (white, cider, red wine, balsamic... they all work well depending on the flavor you are trying to achieve). Boost the flavor by adding some cumin seeds or powder and a sprinkle of red pepper flake for a touch of heat. Or fold in some Parmesan cheese as a final step in your sauteed creation. Serve it with some eggs and pan-fried potatoes (bake potato, sliced + garlic powder + paprika) and you have a complete meal. Ribbon-sliced spinach and chard make wonderful additions to any omelet or quiche; saute them first in order to draw out water, thereby preventing your egg dish from being soupy.

Lunch:

Raw greens, in a salad with freshly-picked radishes, salad turnips, and scallions, make for a light and local midday meal. Late spring and early summer are "the salad days," as they say, so enjoy those tender lettuces, spinach, and arugula with a light vinaigrette made from whisked olive oil, lemon juice, and finely-chopped garlic scapes (VERY limited season so get 'em now!) or scallions with salt and fresh-ground pepper to taste. If lemons aren't your favorite, use balsamic or red wine vinegar instead; keep in mind that a basic vinaigrette calls for 1 part vinegar to 3 parts oil (I add a little dab of Dijon mustard, too). Add roasted beets, apple or pear slices, nuts, seeds, and goat cheese to really bulk things up!

Dinner:

Stir frying your greens with fresh veggies is another quick and simple way to increase the nutrient content of your meals. Asian greens, such as bok choy, tatsoi, and mustard greens, mixed with thickly-sliced mushrooms, celery, peppers, julienne carrots and alliums, can be hit with some soy sauce, rice vinegar, and a light drizzle of sesame oil, making for a delicious supper (I finish with the sesame for flavor but initially use another cooking oil, such as olive or canola oil, for the actual stir-frying). Another favorite of mine: replace the sesame oil with red curry paste, basil (Thai if available), and red pepper flake for some southeast Asian flavor; a generous splash of coconut milk and a touch of lime juice take it to the next level.


Go Mediterranean style with your kale, Swiss chard, and spinach by sauteing these greens with garlic or onion, fresh herbs like marjoram, thyme, and basil, thinly-sliced fennel, and mushrooms with a splash of vinegar or lemon juice. Tomatoes, whether fresh, sundried, or canned, and shaved Parmesan make excellent additions as well. Finely-chopped greens folded into tomato sauce is another way to feed even the pickiest of eaters a healthy dose of these nutrient-rich vegetables.

Snack:

Kale chips can be a big hit even with picky eaters who tend to pass on greens. Heat your oven to 400 degrees F; wash, dry, and de-stem a bunch of kale (or Swiss chard) and cut or tear into large pieces. Drizzle about 1-2 tablespoons of olive oil in a large bowl and add the kale; toss so that the greens become lightly coated. Transfer greens to cookie sheets (single layer of kale or chard to ensure proper roasting) and sprinkle with coarse salt. Bake for 10 minutes or until the pieces are crisp. Feel free to try other seasonings like garlic or onion powder, cumin, smoked paprika, vinegar, or sesame oil.

Why are greens so good for me?

Your diet should include all colors of the rainbow; eating a wide variety of fruits and vegetables, both raw and cooked, every day is key to achieving optimal health. Leafy greens are extra special, though, as they are packed with many essential vitamins (A, C, K, folate) and minerals (calcium, potassium, iron), fiber (soluble and insoluble for cholesterol reduction and regularity), and antioxidants that help repair and prevent damage caused by free radicals that promote aging and chronic disease.

Rebekah

Images by Rebekah Carter (2011).

For additional advice on cooking greens or other vegetables, leave a comment on this post, contact Rebekah, or check out suggestions by Waltham Fields.