Baked Carrot Chips

Ingredients

  • 1 pound carrots 

  • 2 Tbsp olive oil, or melted coconut oil

  • 1  1/2 teaspoons sea salt

  • 1/2  teaspoon ground cumin

  • 1/2  teaspoon ground cinnamon

Instructions

  • Preheat the oven to 425 degrees F. Line a large baking sheets with parchment paper and set aside.

  • Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chef's knife, but it's better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.

  • Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.

  • Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.

Recipe adapted from aspicyperspective

Creamy Garlic Cilantro Dip

INGREDIENTS

  • 1/4 cup mayonnaise

  • 1/4 cup cream cheese

  • 1/4 tsp unrefined salt

  • 1/4 tsp onion powder

  • 1/4 cup chopped fresh cilantro

  • 1-2 cloves fresh minced garlic (or more if desired)
    OR use 2-4 finely chopped garlic scapes

  • juice of 1/2 lime (optional)

  • 1 sliced green onion (optional)

INSTRUCTIONS

Add the cream cheese and mayonnaise to a bowl and stir together with a fork to reach a uniform creamy consistency. Sprinkle the salt and onion powder and stir, then stir in the chopped cilantro, minced garlic, (and green onion if using). Taste and adjust seasonings as desired. For a thinner consistency and a bit more bite, stir in the lime juice. Variation: omit the cream cheese and use an extra 1/4 cup of mayonnaise, but be sure to use the lime juice. You may need the juice of a whole lime depending on how juicy your lime is.

Recipe adapted from thecuriouscoconut

Basil Hummus

Ingredients

  • 2 15.5oz cans chickpeas (do not drain)

  • 2 tablespoons tahini

  • 1 tablespoon lemon juice

  • ¼ cup extra virgin olive oil

  • ¼ cup packed basil leaves

  • 1 ½ teaspoon fine sea salt or to taste

  • ¼ teaspoon ground black pepper or to taste

Instructions

  1. Add all ingredients to a high-powered blender. Process on low for 5 seconds, then turn to high for 5 to 10 seconds until all ingredients are pureed into a spread. Alternatively you can pulse all ingredients in short bursts if you prefer a chunkier hummus.

  2. Refrigerate for at least 30 minutes before serving. It will thicken slightly as it chills. Serve with vegetables and crackers.

Recipe from lucismorsels

Avocado Ranch Dip

Ingredients

  • 2/3 cup mashed avocado (from about 1 - 1 1/2 avocados )

  • 1/2 cup nonfat plain Greek yogurt

  • 3 tablespoons milk

  • 2 teaspoons dried parsley or 2 Tbsp Fresh Parsley

  • 1 1/4 teaspoons white vinegar

  • 3/4 teaspoon onion powder (or use 1/4 cup chopped scallions)

  • 1/2 - 3/4 teaspoon kosher salt (see note)

  • 1/2 teaspoon dried dill

  • 1/4 teaspoon garlic powder

Instructions

  1. Place all ingredients in a food processor and process until thoroughly combined, scraping down the sides as needed. Taste and adjust salt if desired. Garnish with chives or chopped green onion.

  2. Serve immediately, alongside vegetables or tortilla chips. 

Recipe adapted from twohealthykitchens

Vegan Creamy Celery Soup

INGREDIENTS

  • 1/4 cup butter (non-vegan) OR 2 Tbsp Olive Oil or 1/2 cup water for water saute*

  • 1 large head of celery (about 5 – 6 cups), thinly sliced with leaves

  • 1 medium onion or leek, diced

  • 4 cloves garlic, minced

  • 1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes

  • 4 cups vegetable broth or water (or combo)

  • 1/4 cup fresh dill, chopped

  • 1/2 cup parsley, chopped

  • pinch of red pepper flakes

  • mineral salt & pepper to taste

INSTRUCTIONS

Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.

Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.

Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.

Puree: Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.

Serve warm or chilled topped with a few chopped celery leaves and parsley.

Recipe from simple-veganista

How to Preserve Herbs

Drying Methods:
There are many ways to dry herbs! You’ll know your herb is done drying when you can crush it in your hand and it is crispy and brittle. Store dried herbs in jars or plastic bags out of direct sunlight.

Before drying, rinse your herbs to remove any dirt. Shake and blot them dry with a towel to remove excess moisture.

  • For a small amount of herbs you can scatter them on a paper towel or paper plate on the kitchen counter. They should be dried and ready to store after 3-7 days.

  • Hanging: Hang small bundles in a dry ventilated area of your home.

  • Dehydrator: Set your dehydrator to 115 degrees F, place the herbs scattered on your racks evenly. There should be a nice even spaced out layer of herbs. Dry in dehydrator for 2-8 hours depending on the herb. Check periodically.

Freezing Methods:

  • Bare Plant:  Rosemary, dill, thyme, or sage are all hardy enough to freeze whole. Put your rinsed and dried herbs on a baking sheet or plate in the freezer (to avoid freezing in clumps). Then transfer to freezer safe container or bag and continue to store in the freezer.

  • Ice Cube Trays: This method works well for freezing tender herbs such as cilantro, parsley or mint. Remove stems, finely chop the leaves. Pack the chopped herb into ice cube trays. Pour water over the herb and put in freezer. Once frozen you can remove the cubes from the tray into a ziploc bag.

Pickled Garlic Scapes (Refrigerator Style)

Ingredients:

  • 1/2 pound garlic scapes, washed, cut into 2 inch lengths or just coiled up whole scapes, which are great to pull out and put in a sandwich

  • 1 pint water

  • 1 pint white wine vinegar

  • 1/2 cup sugar

  • 1 tablespoon salt

  • 1 bay leave

  • 1/2 teaspoon each peppercorns, coriander seeds, mustard seeds, fennel seeds

  • 2 sprigs fresh thyme

  • 2 dried cayenne peppers (optional)

Directions:

Bring everything but scapes to a boil, simmer 15 minutes, pour over scapes. Cool and store in the fridge for as long as they last. This makes approximately 2 pints or 1 quart.

Recipe adapted from wholisticwoman

Garlic Scape Herb Cream Cheese

Yield: about 1 cup
Ingredients:
2 or 3 garlic scapes, chopped into short pieces (about 3 Tablespoons total)
¼ cup packed fresh parsley leaves
2 Scallions, chopped
8 ounces cream cheese
¾ teaspoon of freshly ground pepper
½ teaspoon of salt
optional to serve: carrot sticks, mushrooms, or celery to dunk, mini peppers to stuff, tortillas to wrap, crackers to spread upon

Instructions:

  1. Place garlic scapes, parsley and scallions in a food processor with a metal blade. Pulse several times, stopping to scrape after every few pulses, until the fresh herbs are finely chopped.

  2. Add the cream cheese and pulse again to blend. Stop and scrape down the sides.

  3. Add the spices and blend well.

  4. Transfer to a container and chill for 30 minutes to an hour to let the flavors mingle

Recipe adapted from farmfreshfeasts

Week One CSA Box Recipes and Ideas

Many times we get the question: What do you do with ____insert vegetable here_____?
So I thought I would list a few things I like to make with each veggie in this week’s box!

Head Lettuce

I love to eat a salad everyday for lunch so when I run out of salad mix I use my head lettuce. I also like to use the leaves to make lettuce wraps, wrap your sandwich in lettuce instead of using bread, or fill with taco meat or another stir fried meat.

Salad Mix

Salads of course! Also, use as a topping on tacos or burritos. Did I mention I like tacos? A small side salad added to any dinner makes the meal complete!

Spinach

My favorite way to eat spinach is stir fried with garlic and onions (or garlic scapes and green onion). Spinach also makes and wonderful addition to smoothies.

Angelica’s Green Smoothie

I would also make a strawberry spinach salad, topped with pecans or almonds and a poppyseed dressing or raspberry vinegarette.

Garlic Scapes

I love that we get to enjoy that garlicly flavor early in the season with scapes! We harvest our scapes off of our garlic plants in early summer so that the plants are encouraged to put their energy into growing garlic bulbs.

They have a milder taste than the bulbs, If you are a garlic lover, you can eat these fresh chopped up in a salad. If you like less garlic flavor i would probably add them to a cooked dish. You can add them to any dish you would garlic cloves. I want to try drizzling them with olive oil and salt and grilling them!

Here is a recipe for Garlic Scapes Hummus

Scallions/Green Onion

These make a great addition to salads of all sorts. I also like to sprinkle chopped green onion over any cooked dish. Meat, stir fry, rice, veggies, soup, potatoes.

Parsley

This week I made this recipe: Lemon Lentil Parsley Salad

It is SUPER easy. I ate the lentils warm over rice one night and also had them cold over my fresh salad the next day for lunch with some extra lemon juice over the top.

Cilantro

I feel like I never can have enough of this stuff. I used two bunches of cilantro this week and still counting…Made guacamole with it, and also made Peruvian Chicken with Green sauce that is packed with cilantro.

Swiss Chard

I used to think you could only eat swiss chard cooked, but was proved wrong recently when I made this Swiss Chard Orange Salad with Cumin Vinaigrette.

Chard is very delicious eaten fresh when you marinade the leaves in your dressing for a bit before eating it. It has a nice hearty flavor, and also makes a very pretty looking salad!

I usually cook my swiss chard in an egg bake like this Easy Veggie Quiche.

You can also add this green to a smoothie!

Rhubarb

Rhubarb crisp of course! I also like to cook chopped rhubarb with a little water and maple syrup and make a topping for pancakes or french toast.

Salad Turnips

My favorite vegetable! In spring, salad turnips have a bit of a spice to them. You can add them chopped to your salad. Or cook them as you would a potato, roasted, steamed or fried in butter. When you cook them, the skins lose their bite. You can also make a refreshing sandwich with some good bread, butter, sliced turnips, and salt and pepper.

Garlic Scapes Hummus

Ingredients

1 15 oz can garbanzo beans, drained and rinsed (cannellini beans work great too)
1/2 c garlic scapes, chopped
1/3 c olive oil
1 T fresh lemon juice
1/4 t paprika
1/4 t salt
1/8 t pepper

Directions

Put all ingredients into your food processor and mix well. Add more oil if you like a creamier hummus.

Recipe Source: https://www.practiganic.com/2014/07/garlic-scapes-hummus.html

Easy Skillet Turnip Greens

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion cut into wedges

  • 1 pound turnip greens cleaned and chopped

  • 1/4 cup water

  • pinch of brown sugar

  • 1/8 teaspoon red pepper flakes adjust to preference

Instructions

  1. Drizzle olive oil into skillet over medium heat.

  2. Add onion and cook until just tender, about 3 minutes.

  3. Then add 1/2 of turnip greens. Allow to cook down and add the remainder of the greens.

  4. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

  5. Enjoy!

Recipe adapted from addapinch

Old Fashioned Turnip Salad

Ingredients

  • 5 medium Turnips

  • 3 eggs, hard boiled

  • 1 cup chopped celery

  • ½ cup chopped onion or scallions

  • ½ cup dill pickle relish or 1 TBS pickle juice

  • ¼ teaspoon garlic salt

  • ¼ teaspoon celery salt

  • 1 tablespoon mustard

  • ground black pepper to taste

  • ½ cup mayonnaise

Instructions

For the Stove Top:

  1. Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

  3. Proceed to Turnip Salad Assembly

For the Electric Pressure Cooker (Instant Pot)

  1. Cut the tops and tails from your turnips. Then peel your turnips.

  2. Cut turnips into cubes and place into a steamer basket.

  3. Nestle your eggs on top of the turnip cubes

  4. Add 1½ cups of water to the liner, place steamer basket in liner.

  5. Place your lid on the cooker, lock into place.

  6. Set vent to sealing and process for 4 minutes.

  7. Allow to Natrual Pressure Release for 4-5 minutes, then quick release remaining pressure.

  8. place eggs into an ice bath for 4 minutes or until you can handle them.

  9. Proceed with Turnip Salad assembly

In a large bowl, combine the turnips, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Recipe adapted from wonderfullymadeanddearlyloved

Homemade Greek Yogurt Ranch Dressing

Ingredients

  • 1 cup plain nonfat Greek Yogurt

  • 1 teaspoon dried dill or 1 Tblsp fresh

  • 1 teaspoon dried chives or 1 Tblsp fresh

  • 1 teaspoon dried parsley or 1 Tblsp fresh

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1 tablespoon rice vinegar

  • 1-2 tablespoons water, as needed

  • 1/2 teaspoon cracked black pepper or 1/4 teaspoon ground black pepper

Instructions

  • Combine all ingredients in a blender or food processor and pulse until smooth.

  • Taste, add salt and pepper to taste and water to thin to desired consistency. (Add more water for a salad dressing, less if using as a dip)

  • Chill until ready to serve. Store covered tightly and chilled up to 1 week.

Recipe adapted from lecremedelacrumb

Green Goddess Dressing

Ingredients

  • 1 avocado

  • 1 large handful parsley fresh and/or 1 large handful basil fresh

  • 1 tablespoon chives fresh

  • 1/4 cup onion (sweet yellow or white onion)

  • 2 stalks green onion

  • 1 garlic clove or 2 garlic scapes

  • 1 teaspoon apple cider vinegar

  • 2 Tablespoons olive oil

  • 3/4 cup water

  • 1 lemon juice of (about ¼ cup of fresh lemon juice)

  • 1/4 teaspoon lemon zest

  • 1/8 teaspoon black pepper

  • 1 teaspoon pink Himalayan salt

Instructions

  • Add all the ingredients to a blender or food processor and blend until desired consistency is achieved. Blending less than 30 seconds will provide a chunkier dressing and blend longer for a smooth dressing.

Recipe adapted from delightfulmomfood

Easy Veggie Quiche

You can make this quiche crust-less, with a regular pie crust or with a shredded potato crust.

For a shredded potato crust use a mixture of egg, shredded potatoes and flour similar to potato pancakes.

Ingredients

Makes One 9 inch Pie Dish
4-6 servings

  • 8-12 eggs, beaten (depending on how many veggies and other ingredients you are mixing in)

  • 2 Tablespoons Milk

  • 1 cup of your choice greens (spinach, chard, kale) chopped

  • 1 small onion diced

  • 3 -4 small potatoes diced (if you are making a potato crust you can skip this)

  • Also add other veggies you have such as: asparagus, mushrooms, diced sweet peppers, broccoli, celery, zucchini, eggplant, tomatoes

  • Add any fresh herbs you have, chopped, such as basil, parsley, garlic, chives
    You can also add your favorite dried herbs, I like to add an Italian blend

  • Salt and pepper to taste

  • Optional ingredients: Shredded cheese, cooked bacon or sausage

    Directions

  • Preheat oven to 350 F
    If you are using a pie crust, bake according to instructions

  • If you are using a potato crust first press the potato mixture into the pie pan

  • Add chopped vegetables and other ingredients to the pie dish

  • Beat eggs with milk until well mixed

  • Pour eggs over the veggies, there should be enough egg mixture to mostly cover the veggies

  • Bake 35-40 minutes or until the eggs in the center are stiff and top is golden brown.

  • Let cool for 10 minutes and enjoy!

Lemon Smoothie

Ingredients

  • 1 cup yogurt (plain or vanilla)

  • 1 cup ice cubes

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons honey

  • 1 tablespoon fresh grated ginger

  • 2 teaspoons lemon zest

  • 1/8 teaspoon ground tumeric

Blend in a blender and enjoy!

Morel Mushroom Soup

Ingredients

  • 5 C. Chicken Broth

  • 2 Cloves of Garlic chopped finely

  • 2 Tbs. Chopped Chives

  • 1 1/2 C. Milk

  • 1 1/2 C. Half & Half

  • 1/2 C. Flour

  • 1 lb. Mushrooms sliced (Morels, or a mixture of morels and store bought mushrooms)

  • Butter for sautéing

  • 1 Bay Leaf

  • 4 Sprigs of Fresh Thyme or 3 tsp. dried Thyme Leaves

Instructions

  1. In a large pot add four Tbs. Butter and the sliced mushrooms. Sauté over medium-high heat, until mushrooms are golden and browned on some sides. Take them out of the pan and set aside for later.

  2. Now, using the same pan combine the garlic, and chives with two Tbs. of butter and sauté until garlic is golden and fragrant.

  3. Then add one cup of chicken broth and bring it to a simmer over medium/high heat. Add the 1 and a 1/2 C. milk to the broth and then whisk the 1/2 C. flour in until there are no lumps. Now, add the rest of the broth and the half & half. Bring to a gentle simmering boil.

  4. Add the bay leaf and strip the thyme sprigs of their leaves and add the leaves in as well. Now, turn the heat down and continue to whisk it every once in a while, until it reaches the thickness you desire. When it’s reached the thickness you want, add the sautéed mushrooms that have been set aside (reserving a handful to garnish your bowl of soup with) and let them warm up a bit.

  5. Enjoy!

Recipe adapted from forgottenwayfarms

Garlic Butter Kale Rice

Ingredients

5 Large handfuls chopped kale leaves

2 teaspoons Olive oil

Salt and pepper

2 tablespoons Butter, unsalted

2 Large garlic cloves crushed

1 cup White rice

1 3/4 cup Chicken or vegetable broth low sodium,

Extra butter

2 tablespoons Roughly chopped almonds or pecans optional

Directions:

Kale:

  • Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.

  • Use hands to scrunch for 30 seconds then set aside until rice is cooked.

Rice:

  • Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.

  • Add rice and broth, cover with lid. Bring to gentle simmer then immediately turn heat down to low or medium low, so the liquid is simmering very gently.

  • Cook for 12 - 15 minutes until all liquid is absorbed.

  • Remove from heat, then quickly toss all the kale on top of the rice, then clamp lid back on.

  • Rest for 10 minutes.

  • Remove lid, stir wilted kale through rice.

  • Adjust salt and pepper to taste and stir through extra butter if desired.

  • Transfer to serving bowl and garnish with almonds or pecans, if using.

Recipe From spendwithpennies

Roasted Garlic Asparagus and Mushrooms

INGREDIENTS

  • 1 bunch of asparagus

  • 5 large white mushrooms, sliced

  • 1 tablespoon olive oil

  • 1 clove of garlic, minced

  • salt and pepper to taste



INSTRUCTIONS

  1. Preheat oven to 350 F.

  2. Wash and prepare the vegetables. Cut off woody ends of the asparagus and cut into 2 inch pieces. Add to a medium-sized roasting pan.

  3. Slice mushrooms and add to pan.

  4. Add garlic, salt and pepper. Drizzle olive oil and toss to coat.

  5. Roast for 35 minutes.

  6. Enjoy!

Swiss Chard Orange Salad with Cumin Vinegarette

Ingredients

Salad:

  • 1 bunch Swiss chard

  • 2 medium oranges, peeled and chopped

  • ¼ cup pumpkin seeds

Cumin Vinaigrette:

  • 2 tablespoons extra virgin olive oil

  • ½ orange, juiced (about 2–3 tablespoons)

  • ¼ teaspoon cumin

  • Salt and pepper (as desired, optional)

Instructions

  1. Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.

  2. To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.

  3. Toss dressing into salad, combining well.

  4. Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.

Recipe adapted from sharonpalmer