CSA Recipes Week 2 Part 2

Fennel and Grapefruit Salad
We in the Northeast are on day three of a heat wave. When it’s super-hot outside, I crave fresh, light meals. This was the perfect cooling lunch for a sweltering day!

makes one portion

1 pink grapefruit, sections removed
1 small bulb fennel, sliced very thin
Himalayan pink salt
black pepper

  1. arrange the grapefruit sections and fennel on a plate
  2. season very lightly with just a pinch of Himalayan pink salt and black pepper



Vegetable Potstickers (vegan)
This was my first time using store-bought wonton wraps. I’m a big fan! These were easy to put together and came out crispy, crunchy and delicious! You can serve these on their own with a little dipping sauce (I used Trader Joe’s sweet chili sauce), and/or place them on top of Napa cabbage slaw (recipe below).

recipe makes about 20 potstickers

potstickers
canola oil
4 salad turnips, peeled & diced
4 heads baby bok choy, chopped
3-4 C tat soi, chopped
1 clove minced garlic
low sodium soy sauce, to taste
1/4 C cooked white rice
1 pkg Nasoya wonton wraps

Napa cabbage slaw
4 C thinly sliced Napa cabbage
1-2 radishes, shredded on a cheese grater
2-3 scallions, diced
2-3 tsp Trader Joe’s Soyaki (or mix a little brown sugar with soy sauce)
sprinkling of toasted sesame seeds

  1. in a little canola oil, over medium-high heat, saute the diced turnips and baby bok choy for about 5 minutes
  2. add the tat soi and garlic and saute a few more minutes, lowering the heat if necessary
  3. add a dash of soy sauce and cover the pan
  4. once the tat soi has wilted, remove the lid and add the rice, cooking uncovered until all excess liquid has evaporated
  5. fill the wonton wraps according to package directions
  6. pan fry the pot stickers in about 1/2 inch of canola oil until blistered and golden brown on all sides (use tongs to flip halfway through)
  7. remove and drain on a paper towel

“Sour Cream” and Chive Kale Chips (vegan)

Adapted from Chef Douglas MicNish’s Sour Cream and Onion Kale Chips. These came out very crispy but the chive flavor was kind of subtle. Next time I might try blending the lemon juice, nutritional yeast, sea salt, garlic powder, chives and olive oil in a food processor to ensure that the chive flavor will really stick to the kale.

1 lb. kale (one big bunch)
juice of 1/2 a lemon
3 T nutritional yeast
1/4 tsp sea salt
1/2 tsp garlic powder
1/4 C chopped chives
scant drizzle of olive oil

  1. preheat the oven to 350 degrees
  2. wash the kale and dry it very thoroughly (this is important for crispy chips)
  3. strip the kale leaves from the stalks and tear them up into bite-sized pieces
  4. in a large bowl, mix the kale with all other ingredients and massage the kale leaves – the mixture should feel sticky but not wet
  5. spread the kale out over baking sheets (use light colored pans so the chips don’t burn), making sure there’s no overlapping
  6. bake for 5-10 minutes, checking frequently until the chips are very dry and crisp *watch carefully – the chips will turn from the perfect crisp to scorched in seconds!
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