Quick-Pickled Onions

• 1 Red Onion, very thinly sliced (best to use a mandolin)          

• ½ C Water   

• ¼ C White vinegar    

• ¼ C Apple Cider Vinegar         

• 1 ½ Tbs maple syrup, honey, or sugar      

• 1 ½ tsp Salt

Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Combine the water, both vinegars, sweetener and salt. Whisk until all is fully combined then pour the mixture into the jar over the onions. Let the onions sit at room temperature for an hour at which point they should be sufficiently pickled for serving. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Roasted Beet And Feta Tart

• 2 Lg beets, peeled, each cut into 8 wedges  

• Olive Oil, for drizzling  

• 4 Eggs

• 1 Egg Yolk

• 1 Shallot, finely chopped  

• 14 oz Creme Fraiche  

• 2 Tbs parsley chopped  

• 7 oz Feta, crumbled

• 10-inch round loose-bottomed tart tin, about 1¼ inches deep

• premade shortcrust pastry dough (uncooked)

Put the cut and peeled beets in a baking dish and drizzle over a little olive oil. Season with salt and pepper, and roast for 30-40 minutes, or until cooked through. Reduce the oven temperature to 320°F. Whisk together the eggs, egg yolk, shallot and crème fraîche in a bowl. Season with salt and pepper. Fold in the parsley and half of the cheese. Line the tart tine with the pastry dough. Pour the mixture into the tart base, making sure the feta is evenly distributed. Bake for 20 minutes, then carefully remove from the oven (the tart will be wobbly and only half cooked at this stage). Top with the roast beetroot and the remaining feta. Return to the oven for a further 20 minutes, or until set. Serve warm or cool.

Recipe:from https://www.foodrepublic.com/recipes/savory-slice-roasted-beet-and-feta-tart-recipe/

Ombre Root Vegetable Gratin

adapted from Feed the Swimmers

• 2 Tbs Butter   

• 1C plus 2 Tbs Heavy Cream, divided

• 1C Parmesan, grated  

• 4-6 oz Gruyère, grated 

• Pinch fresh ground nutmeg

• A few sprigs Thyme  AND 1-2 each of any assortment of colorful root veggies: Beets, (red and gold), Potatoes( Blue is fun!), Rutabaga (warm golden), Celeriac (white), Butternut squash “necks”(orange)

Prep a 10in. baking dish - Coat with butter and two Tbs of cream followed by a sprinkling of some of the Parmesan and set aside. Preheat oven to 375F Gently warm remaining cup of cream and stir in nutmeg and thyme. Remove from heat and set aside. Slice up all veggies into roughly equal sized rounds of about 1/4” thick or less and by color (or alternate colors for a rainbow effect). You may use a mandolin, food processor with a slicing attachment or trust your knife skills. Snuggle them tightly into the baking dish. Keep beets off to one edge or as the bottom layer if doing a vertical ombré, as their color will bleed. Pour prepared cream over the top brushing all edges as you go to evenly coat. Top with the remaining Parmesan (as much as you like, really). Loosely cover with foil and bake at 375F for 45 minutes. Remove foil and top with grated Gruyère. Raise heat to 400F, and bake until top is all bubbly and edges have browned. Allow to rest for about 10 minutes before serving. Enjoy!

https://www.feedtheswimmers.com/blog/2022/1/24/97dt3884enduwjvwbi19rbxymzhuco

Roasted Squash Seeds

• 1 Winter Squash      

• 1-2 Tbs Olive Oil (be generous)  

• 1-2 tsp Salt    

• 1-2 tspor more Seasonings of your choice (garlic powder, cinnamon/sugar, etc)

Remove the seeds from the  squash. Wash and dry them thoroughly, removing the squash strings and "innards". Toss the seeds with olive oil and seasoning of your choice. Bake at 375F for 10-15 minutes, stirring and checking frequently to avoid burning.

Caramelized Braised Leeks from

• 3 Leeks                

• 3 Tbs Olive Oil         

• ½ tsp Salt                

• ½ tsp Sugar     

• ¾ C Broth (chicken or vegetable)                         

• 2Tbs Lemon Juice        

• fresh Sage plus more for garnish

Trim off the leek greens right where the light green part ends and it starts to turn a darker green and set aside to use another time (don't throw away). Slice each leek in half lengthwise. Run  them under cold water to thoroughly (yet gently) clean between the layers to remove dirt and grit. Shake off any excess water, pat dry, and set aside. Heat a large pan over medium heat. Add the olive oil, sugar, and salt. Give it a quick stir and add the leeks in a single layer with the cut side down. Cook them for 5 minutes, turn over and cook the other side for 2-3 more minutes. Add the broth, lemon juice, and fresh sage sprigs (leave them whole since you'll discard them after cooking). Cover with a lid and reduce the heat to medium-low. Cook covered for 25 minutes undisturbed. Remove the lid and the sage. Turn the heat up to medium-high and boil until the liquid is reduced by half. Serve with a drizzle with the reduced liquid in the pan, top with flaky sea salt, and optional fresh herbs. Enjoy!

https://www.anourishingplate.com/caramelized-braised-leeks/

Zucchini Carrot Muffins

• 1/2 C Carrot, grated      

• 1/2 C Zucchini, grated &squeezed dry   

• 2 Eggs, lightly beaten  

• 1/2 Cup Ripe Banana, mashed

• 1/4 C Butter, melted & cooled    

• 1/4 C Maple Syrup or Honey                 

• 1 1/4 C Whole Wheat Flour         

• 1/4 tspSalt                    

• 1/2 Chocolate Chips (optional) 

• 1 tsp Baking Powder       

• 1/2 tsp Baking Soda

Preheat the oven to 375F and grease a mini muffin pan with nonstick spray. Add the carrot, zucchini, eggs, banana, butter, and maple syrup to a medium bowl. Gently stir in the flour, baking powder, baking soda, and salt. Add chocolate chips if using. Divide the batter among the prepared pan. Bake for 14-16 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for about 2 minutes. Use a paring knife, if needed, to help remove the muffins to a wire rack. Let cool and serve or store. tore in an airtight container for up to 3 days at room temperature, up to 5 days in the fridge or up to 3 months in the freezer.

Herby Pasta with Green and Wax Beans

• 6 ounces green and wax beans, trimmed and cut into halves or thirds 

• 12 oz fusilli or another short-cut pasta - 2 C Basil

• 1/2 C Dill, plus more to taste   

• 1/2 C Mint, plus more to taste         

• 1/2 C full-fat Greek Yogurt          

• 1/3 C Olive Oil

• 1/4 C lemon juice          

• 1/4 C Pine nuts or Walnuts  

• 1 oz Parmigiano-Reggiano       

• 3-4 Garlic Scapes     

• Salt to taste

Bring a large pot of water to a boil, then season it generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Remove them from the pot and rinse under cold water Drain and pat dry, then transfer to a large bowl. Add the pasta to the same pot and cook until tender, stirring and tasting occasionally for doneness, 10 to 12 minutes. While the pasta cooks, add the basil, dill, mint, yogurt, olive oil, lemon juice, nuts, cheese, garlic, and salt to a blender. Blitz until smooth, scraping down as needed, making sure not to run the blender too long or it’ll discolor the herbs. Taste and adjust if needed. When the pasta is done, scoop out a cup of the cooking water, then drain them in a colander. Transfer the pasta to the bowl with the green beans. Pour three-quarters of the dressing over the pasta and stir to combine, adding a splash of pasta cooking water to loosen and more dressing to coat as needed. Let stand for 15 minutes before serving; or cover, refrigerate for up to 3 days, and serve cold.

Based on: https://food52.com/recipes/87909-herby-pasta-sald-with-potatoes-and-green-beans-recipe?utm_source=Instagram&utm_medium=SocialMarketing&utm_campaign=Social

Garlic Scape Pesto

• 10 Garlic Scapes                 

• 1/3 C Pine Nuts                 

• 1/3 C Parmesan and/or Asiago,dice or shredded 

• 1/2 Lemon juiced        

• 1/8 tsp Fine Sea Salt              

• Pepper to taste       

• 1/3 C Olive Oil

Trim the garlic scapes by cutting just below the bulb and also any woody part of the stem (think asparagus). Discard and set the remaining scape aside. In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down. With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute. Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.

Dill Potato Salad

• 3 lb sm Potatoes             

• ¼ C Minced Shallot (optional) 

• ¼ cup Fresh Dill, minced     

• 3 Green Onions, thinly sliced       

• ¼ C White Wine Vinegar             

• 1 tsp Kosher Salt   

• ¼ C Capers, drained  

• 2 Tbs olive Oil       

• Pepper, to taste

Fill a large pot with cold water and add salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, Kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand. Add the dill, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.

Based on French Potato Salad, Julia Child

Crispy Potatoes with Garlic Mustard Pesto

Potatoes:

• 2lb Potatoes, peeled and halved              

• Olive Oil              

• Kosher Salt        

• Flaky Salt & Ground Pepper

Pesto:

• 2 C packed, Garlic Mustard Leaves, rinsed and patted dry                  

• 3/4 Cup Olive Oil, plus more as needed

• 1/3 C Pecan or Walnut pieces, toasted until fragrant and cooled         

• 3 Tbs Nutritional Yeast           

• 1 tsp Kosher Salt

Heat the oven to 425°F. Place the potatoes in a steamer basket with a couple inches of water at the bottom of the pan. Cover with its lid and steam over high heat until they are slightly tender when pierced with a sharp knife, 12 to 15 minutes.

Drain any remaining water from the pan, then transfer the hot potatoes back to the pan without the steamer basket. Vigorously swirl the pan to bang the potatoes up. When they look scuffed, transfer them to a baking pan. Generously drizzle them with oil, season with a pinch of salt, and toss to coat. Roast the potatoes for 35 to 45 minutes, until golden, crispy, and puffed. After 25 mins., turn the pieces as needed every 5 or so minutes for even browning. While potatoes roast, combine all of the pesto ingredients in the bowl of a food processor and pulse until uniform. You may want to add more olive oil to achieve a looser, more pourable sauce. Transfer the potatoes to a plate. Season with flaky salt and pepper. Spoon the pesto on top, or drag the potatoes through the sauce.

 from: Food 52 https://food52.com/recipes/85505-roast-potatoes-garlic-mustard-pesto-recipe?utm_source=Instagram&utm_medium=SocialMarketing&utm_campaign=Social

Thai Kohlrabi Salad

Salad:

• 1/2 Giant Kohlrabi, spiralized into noodles    

• 2 Radish, thinly sliced 

• 1 C Carrots, shredded  

• 1 C Cabbage, shredded  

• 1 Shallot, sliced very thin

• 1 Hot Pepper, seeds thinly sliced  

• 1/4 C Fresh Cilantro  

• Sesame Seeds for garnish 

Dressing:

• 3 Tbs Avocado Oil    

• 1 Tbs Sesame Oil     

• 2 Tbs Rice Vinegar  

• 2 Tbs Soy Sauce/Tamari   

• 1 Tbs Honey               

• Juice of 1/2 a Lime       

• 1 Tbs Lemongrass Paste   

• 2 tsp Ginger, minced  

• 1 Tbs Water 

Combine all the ingredients for the salad in a large bowl and toss together. Whisk together all the ingredients for the dressing in a separate bowl. Pour over the salad and toss until well coated. Garnish with sesame seeds and lime wedges

 based on: https://www.runningtothekitchen.com/wp-json/mv-create/v1/creations/1013/print

Root Vegetable Croquettes

(mix up the veggies as you like)

• 2 Egg Yolks    

• 1 Lg Potato, diced       

• 1 Lg Turnip, diced      

• 1 Lg Parsnip, diced     

• ½ C parmesan                         

• 2 Tbs shallot, diced    - 1 Tbs Flour            

• 2 Eggs           

• 2 C Breadcrumbs       

• Oil for frying

Boil all of the veggies until soft and drain. Mash well & let cool fairly well. Mix egg yolks, mashed veggies, Parmesan, shallots, and flour in a medium bowl. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes. Drain on paper towels.

Acorn and Cabbage with Hot Honey

• ½ lb Pasta      

• 2 cloves Garlic, roughly chopped     

• 1 Acorn Squash   

• 1 bunch Sage            

• 2 Tbs Butter   

• Olive Oil  

• 1 oz Parmesan Cheese, grated          

• 1 Tbsp Honey      

• ¼ tsp Red Pepper Flakes     

• ½ lb Green Cabbage, thinly sliced   

• Salt & Pepper

Preheat oven to 450°F. Heat a medium pot of salted water to boiling. Cut off and discard the ends of the squash. Peel squash, leaving alternating strips of skin intact. Halve lengthwise; scoop out pulp and seeds. Coat with olive oil, salt and pepper and arrange cut side down on sheet pan. Roast, flipping halfway through, 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. To make the hot honey, in a bowl, combine the honey and red pepper flakes, depending on how spicy you’d like the dish to be. While the squash continues to roast, cook the pasta al dente reserving ½ C of the pasta cooking water, drain thoroughly. While the pasta cooks, in a large pan heat a drizzle of olive oil on medium-high until hot. Add cabbage and garlic; season with salt and pepper. Cook, stirring occasionally, until slightly softened. Add sage and as much of the remaining red pepper flakes as you’d like; season with salt and pepper. Add cooked pasta, butter, half the grated cheese, and half the reserved pasta cooking water to the pan of cooked cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. Turn off the heat and season with salt and pepper to taste. Drizzle the roasted squash with the hot honey. (If the honey seems too thick, before drizzling, stir in enough warm water to achieve your desired consistency.) Serve the finished pasta with the finished squash. Garnish the pasta with the remaining grated cheese. Enjoy!

 Adapted from: https://www.blueapron.com/recipes/sage-brussels-sprout-pasta-with-roasted-acorn-squash-hot-honey

Glazed Hakurei Turnips

• 8-10 Hakurei Turnips, (cut in half if desired)

• 1/4 C (1/2 stick) Unsalted Butter

• 3 Tbs Sugar

• Salt, to taste

• 1 Bunch Greens, of your choice
  
  Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing, Add greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

Adapted from:
https://www.bonappetit.com/recipe/glazed-hakurei-turnips

Edamame Hummus

• ⅓ C Tahini

• ⅓ C Lemon Juice

• 3 Tbs Olive Oil,

• 1 Clove Garlic, roughly chopped

• Salt, to taste

• ½ C lightly packed fresh Cilantro Leaves, plus more for garnish

• 1 ½ C Edamame, cooked and shelled

• 2 to 4 Tbs Water, as necessary

• Sesame Seeds for garnish (optional)
  
  
  In the bowl of your food processor combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended. Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth. Add half of the edamame, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency. Taste and blend in additional salt. Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

from https://cookieandkate.com/edamame-hummus-recipe/

Featherbed Fresh Green Goddess Dressing

• 1 C Greek Yogurt

• 1 C Parsley

• 1 C mixed soft leafy herbs, dill, mint, and/or cilantro

• 2 Tbs Scallion, chopped

• 2 Tbs Lemon Juice, plus ½ tsp zest

• 1Tbs Olive oil

• 2 Tsp Capers - 2 Garlic Scapes - Salt and Pepper to taste
  
  
  Blend in a food processor until smooth. Great on salads, as a dip, on fish or meat…

Summer Cabbage Fennel Salad from CSA Member Anouk

• 2 or 3 Small Green Cabbages or

• 1 Napa Cabbage

• 1/4C Fresh Lemon Juice

• 3 Fennel Heads

• 1 Orange

• 2 Tbs Wine Vinegar

• 2 tsp Salt - 2 tsp Sugar (optional)

• 1/4 C Olive Oil or your favorite salad Oil

• 1/2 C Parsley, chopped

• 1/2 C Mint, chopped

• 1/2 Cliced Almonds, toasted

• 1 C Pitted Olives (optional)
  
  Thinly slice the cabbage into slivers. I usually remove the core. Toss the cabbage, lemon juice, vinegar, salt and oil into a container with a lid. Cover and shake well to combine. Let sit for another 15 minutes and shake again; repeat after another 15 minutes. The cabbage will lose volume as it marinates. You could even leave it in the fridge for a day or two. Use more cabbage if you want. Finely chop the parsley and the mint. Put a dry frying pan on a medium to high flame, toss in the almonds, and stir until they look lightly toasted. Or you could toast them in a 350F oven for 5 minutes. Mix the parsley, mint and almonds into the softened cabbage. Add

Easy Collard Greens

• 1 Bunch Collard Greens

• 3 Garlic Scapes, chopped small

• 2 Tbs Olive Oil - Red Pepper Flakes & Salt, to taste
  
  Cut the thick central ribs out of the collard greens. Stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape. Slice across the roll to make skinny rolls of collard strips, ideally about 1/8-inch wide. Give the collards a few extra chops to break them apart. Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add olive oil and red pepper flakes. Then add the greens and salt. Stir so they're all lightly shimmering from the oil and turn darker green. Let the greens cook against the pan in 30-second intervals, stirring in between. Once you see a little browning action, add the garlic scapes and red pepper flakes. Serve with a wedge of lemon.

Cilantro Lime Kale Slaw

• 1 ½ Tbs Lime Juice

• 1 ½ Tbs Olive Oil

• Pinch Sugar

• Pinch Cumin,

• Pinch Salt

• ¼ C + 1 Tbs Cilantro Leaves, finely minced

• 1 Bunch Kale Leaves, chopped

• ½ Lg Kohlrabi, shredded

• 2 Carrots,shredded

• 1 Garlic Scape, minced
  
  
  In a small bowl, combine the lime juice, olive oil, sugar, cumin, salt and 1 Tbs cilantro. Whisk and set aside. In a large bowl, combine all vegetables and ¼ C cilantro. Mix until all of the ingredients are evenly distributed. Re-wisk the dressing, then pour over the vegetables and stir to coat evenly. Taste for seasoning and season, to taste, with pepper. Cover bowl with plastic wrap. Transfer to the refrigerator and let chill for 15 - 20 minutes. Serve.

Spring Rice Noodle Bowl

inspired by Kate O’Donnell

• 2 Tbsp ghee      

• ½ C Carrots, julienned    

• 2 Pac Choi, sliced into ribbons   

• ½ C Radishes, sliced                                           

• 2-inch piece fresh Ginger, peeled and chopped    

• 2 Tbsp Tamari, plus more to taste    

• 4 C Water                                            

• One 8-oz package thin rice noodles     

• 1 Tbsp Miso Paste  

• 2 Tbsp herb of your choice           

• ½ lime, cut into wedges 

In a heavy-bottomed saucepan, melt the ghee over medium high heat. Add the carrots, pck choi, and radishes, and sauté for 5–8 minutes, stirring occasionally. When the vegetables have softened, add the ginger and tamari, and sauté for another minute, stirring constantly. Add the water, scraping the spices and seasoning from the bottom of the pan, and bring to a boil. Turn down the heat, and simmer for 10 minutes. After simmering, remove the pan from the heat, add the rice noodles, cover, and let sit for 5 minutes. Meanwhile, in a small bowl, dissolve the miso paste in ¼ cup of hot water. Add the miso to the saucepan and stir. Using tongs, distribute the veggies and noodles into individual serving bowls, then ladle the broth on top. Garnish with herbs, fresh lime wedges, and additional tamari if desired. Option: add one block of firm tofu, chopped into ½-inch cubes, when you add the water.