Recipes

Emerald City Salad (with Fennel, Cabbage & Kale)

Thanks to CSA member Lisa McIntyre Merker for sharing this recipe.

2 1/2 cups water or stock
1 tablespoons butter
1 teaspoon salt
1 cup wild rice
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1/2 cup chopped fennel root
1/2 cup yellow or red pepper, diced (or celery is nice too)
1/2 cup chopped red cabbage (may substitute green cabbage)
1/2 cup Italian parsley
7 to 10 leaves kale, Swiss chard and/or turnip greens
salt and pepper to taste
1/2 cup crumbled Gorgonzola cheese, optional

Bring water to a boil, add butter, 1/2 teaspoon salt, and rice. Bring to a boil, cover, lower heat and simmer 40-60 minutes until all water is absorbed and rice is tender.

Combine lemon juice, olive oil, 1/2 teaspoon salt and garlic in a large salad bowl. Add fennel, pepper, cabbage and parsley. Remove large stems from leaves of greens and roll up the leaves. Cut into 1/4-inch thin strips and add to other vegetables.

Once rice is fully cooked, spread it like a blanket over the greens. When the rice has stopped steaming, thoroughly toss all ingredients together. Season to taste, some extra salt and or lemon may be required. Sprinkle cheese over top.

Serves 6 to 8.

Thanks Lisa!

Adapted from “Mothering Magazine.”

Fennel, Kidney Bean & Pasta Salad

1 fennel bulb, with tops
1 small onion
1 28-ounce can kidney beans, drained
2 cups cooked pasta
1 teaspoon lemon pepper

Thinly slice fennel bulb and onion; saute in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled.

Serves 4 to 6.

From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.

From "Bits for Babies" - Green Smoothie

Thanks to CSA member Farah Apicella and “Fresh Family Organics "FreshBaby™ Meals” for sharing this recipe. Farah says: "Most leafy greens can taste bitter to babies. If you didn’t eat leafy greens when you were pregnant or breastfeeding, it may be hard for your baby to get used to the taste. That’s why this recipe is so great. It introduces your baby to greens without the bitter taste. Also, the benefits of kale are endless. Kale is chief of the greens. It has extremely high sources of beta-carotene, Vitamin A, well-absorbed calcium, and fiber. Spoon feed this super smoothie to your 9 month old or older. Even toddlers will love it as a drink."

1 bunch of kale, approximately 7 leaves (or other dark leafy greens)
2 ripe bananas

De-stem kale and place in double boiler with simmering water. Steam kale for 5-10 minutes or until leaves are limp and dark green. Peel bananas and place in food processor with steamed kale. Add approximately 1/4 cup water from simmered kale if consistency seems too thick. To serve cool, refrigerate for 2 to 3 hours or overnight. Serve with a smile! Freeze for later use.

Makes approximately 9 ounces.

Zucchini Pancakes

4 cups shredded zucchini
1 teaspoon salt
1 cup minced scallions
1 cup biscuit mix
1 tablespoon dried dill weed
1 teaspoon coarsely ground pepper
2 large eggs, beaten
1/4 cup canola oil

Place zucchini in large bowl and toss with the salt. Let sit for 30 minutes to remove moisture. Add scallions, biscuit mix, dill weed and pepper. Add eggs and stir until biscuit mix is wet. Preheat oven to 200 degrees F. Heat a griddle over medium heat, and brush with a thin coat of oil. Use a 1/4-cup measure to scoop up the zucchini mixture and drop onto griddle. Use a fork to spread into a 3-inch pancake. Leaving at least 1-inch between pancakes, repeat until griddle is filled. When bottom of each pancake is golden brown, flip and cook the other side. Remove from griddle when both sides are done and stack the cakes on a heat-proof dish. Keep pancakes warm in the oven. Oil the griddle again and cook the remaining mixture until it is all used up.

Serves 8.

From”Vegetarian Times Complete Cookbook,” Wiley Publishing, 2005.

Sardinian Cauliflower with Olives

1 whole cauliflower, greens removed and reserved
2 onions, finely chopped
1 1/4 cups small green pitted olives, about 10 ounces
Sea salt
1/3 cup olive oil, plus extra to serve
small bunch flat-leafed parsley, finely chopped

Line a large, heavy saucepan with the reserved outer leaves from the cauliflower. Place the cauliflower on top. Sprinkle with the onion, olive and some salt, then pour over the olive oil. Cover with a lid, set over the lowest heat, and cook gently for about 40 minutes or until tender —there should be no resistance when a fork is inserted into the middle of the cauliflower.

Carefully lift the cauliflower out of the saucepan and onto a large plate, being very careful not to break the cauliflower. Pile the onion and olive on top, then sprinkle with the parsley and more olive oil. Serve hot.

Serves 4.

From “Vegetarian Food for Friends,” Jane Noraika, 2003.

Baked Summer Squash

1 1/2 pounds summer squash
salt and pepper
1 cup whole wheat flour
1 to 2 teaspoons dried thyme
1/2 teaspoon curry powder
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup safflower oil
scant 1 cup tomato juice

Heat oven to 400 degrees F. Oil a large baking dish. Slice squash lengthwise or diagonally 1/8-inch thick. Season with salt and pepper to taste. Place in baking dish to make overlapping layers. Combine remaining ingredients and spread on top of squash. Bake until lightly browned, 20 to 25 minutes. Serve hot.

Serves 4.

From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.“

Kohlrabi Coleslaw with Paprika Dressing

3 tablespoons white wine vinegar
1 tablespoon sweet Hungarian paprika
1/2 cup olive oil
2 teaspoons purchased cream-style white horseradish
1/2 teaspoons sugar
2 large kohlrabi, leafy tops reserved, trimmed, peeled, cut into large pieces
1 large carrot, peeled, cut into 2-inch lengths

Combine vinegar and paprika in bowl. Whisk in oil. Mix in horseradish and sugar. Season with salt and pepper. Using a medium shredding disk, shred kohlrabi and carrot in processor. Transfer vegetables to bowl. Thinly slice enough kohlrabi leaves to make 1 cup; add to bowl. Toss with dressing. Let stand at least 30 minutes before serving.

Serves 4.

From fooddownunder.com.

From the "Kids' Corner" - Turnip Gratines

Thanks to Benedictine University Dietetic Intern Colleen Mooney for sharing this recipe!

2 cups cooked, mashed turnips
1 egg
2 tablespoons butter
1 teaspoon savory
Salt and pepper
3 tablespoons flour
3 tablespoons butter
1 cup milk
1/2 cup grated cheese

Blend together mashed turnips, egg, butter, savory, salt and pepper. Stir well. Place in sprayed baking dish. For sauce, melt butter and then stir in flour. Add milk and stir until it forms a thick sauce. Pour sauce onto vegetables. Sprinkle with grated cheese and bake at 400 degrees F. for 25 minutes or until the cheese is melted.

Serves 4.

From recipezaar.com.