Category Archives: Side Dishes

Farm Fresh Potato Salad – CSA Week 7

My version of a great potato salad is tangy and bright with a kick of freshness and just the right amount of salt. No gloppy mayo here. This simple dish is good, clean, eatin’!2013-07-28 01.00.09

Farm Fresh Potato Salad

  • 1 1/2 lbs Red Gold potatoes, halved (could also use Red Bliss)
  • 1 Alisa Craig onion, minced (if you can’t get mild, fresh onions, use shallots)
  • 1/4 C fresh parsley, chopped
  • 1/8 C fresh chives, chopped
  • 2 T olive oil
  • 1 T whole grain mustard or spicy brown mustard
  • 1 tsp Dijon mustard
  • 1 T apple cider vinegar
  • kosher salt and black pepper, to taste
  1. fill a large pot with 1-2 inches of water and fit with a steamer. Bring water to a boil. Place the halved potatoes along with your discared onion scraps in the steamer. Cover and steam until tender, about 12-14 minutes
  2. in a large bowl, whisk the onions and herbs together with the oil, two types of mustard, vinegar and salt and pepper
  3. add the cooked potatoes to the bowl while still hot and toss to combine
  4. serve warm or at room temp

If you prefer your potato salad more gooey, you can double the recipe for the dressing. You can also cut the potatoes smaller and/or partially mash a few chunks.

red gold potatoesred gold potatoes steamingfarm fresh potato salad dressing

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Cabbage “Noodles” – CSA Week 6

Growing up, I loved when my mom made cabbage “noodles”. She would fry a little bacon in a very hot skillet and cook thinly sliced ribbons of cabbage in the bacon fat. The only seasoning required was a bit of salt and pepper. Served as a side dish with crispy crumbled bacon on top, the noodles were a buttery, decadent comfort food.

The recipe that follows is my lightened up version of mom’s recipe. Fresh sliced onions from the CSA add dimension in the bacon’s stead.

cabbage noodles

Cabbage “Noodles”

makes 2-4 servings

  • 1 mini cabbage, cored and sliced
  • 1/2 Alisa Craig onion, sliced
  • olive oil
  • salt and pepper
  1. heat the olive oil in a large skillet (cast iron works great)
  2. saute the onions over medium heat until soft
  3. turn the heat to high, add the cabbage and season with salt and pepper
  4. cook over high heat, flipping the cabbage, until browned

Dill-Pickled Scapes, Fennel and Radishes – CSA Week 4

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I love the strong aroma and bright flavor of fresh dill, so I was super excited to have a few items in the farm share this week that I knew would make delicious dill pickles.  No need to drag out your canning equipment for this recipe; these refrigerator pickles are quick and easy.

Dill-Pickled Scapes, Fennel and Radishes

makes 2 large jars

  • 3 C water
  • 2 C apple cider vinegar
  • 6 tsp kosher salt
  • 4 tsp whole black peppercorns
  • 6-8 whole sprigs of fresh  dill
  • 4-6 medium radishes, sliced
  • 6 garlic scapes, cut into sections
  • 2 fennel bulbs, sliced (I tried using the stalks but they were much too fibrous to eat)
  1. in a saucepan, bring the water, apple cider vinegar and salt to a boil
  2. stuff 2 glass jars with the peppercorns, dill, radishes, scapes and fennel*
  3. pour the boiling liquid over the vegetables, filling the jars all the way to the top
  4. cover and allow to cool
  5. store in the refrigerator for at least 24 hours before serving

* use a wooden skewer to help pack the dill around the veggies

CSA Week 1 Recipes Part 1

Cooking with a farm share is super fun because it requires creativity and spontaneity. You never know what awaits you in the share room, so you can’t exactly plan out recipes in advance. Once I pick out my share and get it home, I like to take stock and figure out how to make it work with whatever I already have on hand. This usually results in the kind of cooking where you don’t follow a recipe. You just make it up as you go. Sometimes the result is yummy and other times it’s not so great, but it’s ALWAYS fun! Here’s what I’ve done so far with this week’s share. Items from the CSA are in bold letters.


Kiwi and Mint Infused Water
makes one medium pitcher

3 sprigs fresh mint
1 kiwi, peeled and chopped
water

  1. strip the leaves off 2 mint sprigs and place on the bottom of a medium sized pitcher
  2. add kiwi
  3. muddle everything together
  4. fill the rest of the pitcher with water
  5. allow to sit for a couple of hours in the refrigerator for a more intense flavor
  6. pour into a glass over ice through a fine mesh strainer
  7. garnish with the remaining mint sprig


Quinoa with Mushrooms, Greens and Chives
makes about 6 servings

1 C dry quinoa
olive oil
1 large package of cremini mushrooms, chopped
3-4 C fresh tat soi
2 C fresh baby spinach
salt and pepper
1 bunch fresh chives, diced
lemon juice (or balsamic vinegar)

  1. cook quinoa according to package directions and set aside
  2. saute cremini mushrooms in a bit of olive oil
  3. add tat soi and baby spinach to the pan (or whatever greens you have on hand)
  4. cover pan and allow greens to wilt
  5. season the greens and mushrooms with salt and pepper
  6. add sauteed greens and mushrooms to the cooked quinoa along with the chives
  7. drizzle with extra virgin olive oil and lemon juice
  8. salt and pepper to taste

serve warm or at room temp


Spinach Salad with Sugar Snap Peas, Pears and Radish

makes two small, or one large salad
2-3 C fresh baby spinach

1 sliced pear (skin on)
2 grated Easter Egg Radishes (skin on)
a handful of sugar snap peas, sliced on the diagonal
a sprinkling of shelled sunflower seeds
3 chopped scallions

dressing
1 T olive oil
1 T honey dijon mustard
a dash of rice wine vinegar
salt and pepper

  1. make a bed of spinach and top it with the pear, grated radishes, sugar snap peas, sunflower seeds and scallions
  2. season with salt and pepper
  3. mix all the dressing ingredients in a small jar and shake until combined before dressing salad

 

Paper Thin Radishes over Sweet Potato Puree with Sage Coconut Sauce
 
If you love homemade butternut squash ravioli with sage brown butter sauce, this recipe is for you! All the flavor with none of the guilt. Fresh and light, it is packed with nutrients that you can feel good about.

This recipe makes enough for 2 entree-sized portions or 4-6 small plates for an elegant first course.

1 medium-large sweet potato
4 Easter Egg Radishes in different colors
olive oil
4-5 sprigs of fresh sage
1 T coconut oil
salt and pepper
3 T Trader Joe’s Coconut Cream (if this is not available, you can skim the cream off the top of a can of full-fat coconut milk)

  1. poke holes in the skin of the sweet potato and bake in a 400 degree oven until soft (about 1 hour)
  2. using the thinnest setting on a mandolin, shave the radishes into paper thin rounds
  3. in a very hot pan, fry a few whole sage leaves in coconut oil until crisp and then set on a paper towel
  4. add the rest of the sage, roughly chopped, to the skillet and season with salt and pepper
  5. cook the sage until it gets a little brown and crisp (you may need to reduce heat to avoid burning)
  6. add Trader Joe’s Coconut Cream and reduce heat, cooking until flavors meld
  7. spoon the cooked sweet potato out of the skin and throw into a blender with a splash of coconut milk
  8. puree sweet potato until smooth seasoning with just a pinch of sea salt
  9. put a dollop of sweet potato puree down on the plate
  10. arrange the radish slices on top of the puree
  11. pour the sauce over the top
  12. garnish with fried sage
serve while the potato puree and sauce are still very hot

Russian Red Kale with Marinara and Kalamata Olives

This is a DELICIOUS way to eat your greens. It reminds me of pasta puttanesca, without the heavy pasta.

Since this was a baby Russian Red Kale, I used the whole leaf.  If you are using a mature kale, you’ll need to take out the tough stalks and cut up the leaves into smaller pieces before cooking. All varieties work well in this dish if you make sure to simmer until tender.

This recipe makes one plate

1 T olive oil
4 C Russian Red kale
1 C marinara sauce
1/4 C pitted Kalamata olives
2 T fresh parsley, chopped

  1. in a large skillet, heat olive oil over medium heat
  2. add kale and allow to wilt
  3. pour in marinara
  4. add olives
  5. allow to simmer for about 20 minutes while kale soaks up the flavor of the sauce
  6. serve topped with parsley

For Brad, who is more of a meat and potatoes kind of guy, I used some sugar snap peas in a basic chicken stir fry with veggies.

These beautiful fresh strawberries were eaten exactly as-is. Yum!