Lemon Cucumber Salad
Soak cucumbers in water over night. Next day put in bowl with mayo sugar vinegar.
If you’re ever confused about what to cook with your fresh CSA, here are some recipes to provide some guidance! Be sure to use the Search function to search for recipes that have your favorite veggies!
Soak cucumbers in water over night. Next day put in bowl with mayo sugar vinegar.
Green Pepper Appetizer’s
Ingredients:
Prep: 15 m
Ready in: 2 h 15 m
In a bowl mix the cream cheese, tomato, banana pepper, minced garlic & fresh chives. Slice your pepper into 4 pieces. Cover and refrigerate with spread until hardens.
Sautéed Summer Squash
These little beauties are a summer delight. One of my personal favorites.
Ingredients:
DIRECTIONS:
Ingredients can be adjusted to your particular palate. More butter….less butter lol.
4-5 Kale leaves with stems removed and torn into bite-sized pieces
3 thinly sliced off round portions of purple cabbage roughly chopped
3-4 Tbsp Olive Oil
2 garlic cloves chopped
pepper to taste.
Heat pan at medium-high heat adding oil and garlic to bottom of pan, then adding cabbage and kale. Lightly cover and saute for 15minutes, stirring frequently to coat leaves with oil. Saute until cabbage and kale softens. This dish is an excellent side dish to serve with baked chicken or pork.
Dear C.S.A. Community,
Week 4 is upon us and we are finishing up with some of the spring items and starting to welcome some new ones as well. This heat has the peppers and all the different types of zucchini and eggplant growing faster than I have ever seen. This week is the earliest we have ever harvested banana peppers and summer squash are super close as well! The plants look very healthy. I will update Facebook tomorrow with new growth photos.
*****Reminder it is an egg week.
Week 4 Menu:
Week 4 Herb: Lemon balm
We have many wonderful items in the store to check out that compliment your C.S.A. share and your choice to live a healthier lifestyle. There are many products available that are healthy and taste good at the same time. Also moderation is the key to anything. Listed below are some of the wonderful products that we carry.
News:
This weekend there is a wine tasting on Saturday June 25th from 6-8, it is free! We have live music, veggie platters, wine samples and most importantly great company!
I hope you all have another wonderful weekend!
Thanks Chris Bass
This week their is some beautiful cabbages in those boxes. Try these roll to utilize them.
Health Transitions Clinic Recipe
Recipe Name: Cabbage Roll |
Yield: 4-6
Ingredients | Measure | Method of Preparation |
Eggs | 2 each | Using a crock-pot or a wide soup pot bring water to a boil (enough to cover the cabbage). Coo
|
Ground meat of choice | 1 ½ lbs. | |
White wine vinegar | 2 tablespoon | |
Onion, diced | 1/2 cup | |
Italian seasoning | 2 tablespoon | |
Spinach | 3 cup | |
Feta cheese | ½ cup | |
Almond flour | ¼ cup | |
Cabbage, partially steamed | 1 head | |
Tomato sauce | 1 jar | |
Black pepper | To taste | |
Salt/Mrs. Dash | To taste |
Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 2 large bowl, crock-pot or wide soup pot
|
Note: Additional seasonings may be added as desired. |
http://foodess.com/recipes/cashew-chicken-with-bok-choy/
Uses the Bok Choy and green onions from last weeks’ box. Enjoy!
Kohlrabi & Egg Noodles
Adapted from: http://allrecipes.com/recipe/223027/kohlrabi-and-egg-noodles
3-4 cups egg noodles, cooked
~12 oz bacon slices (cooked, then chopped). (or substitute 1 pound ground pork sausage)
Reserve 2-3 Tablespoons bacon grease
~3 cups gratedshredded kohlrabi (2 small-med sized)
1-2 Tablespoons diced Scallions (or Onion chives)
Seasoned salt and ground black pepper to taste
(optional) 1 ½ cups diced kale
Optional sauce choices to mix a little in for flavor (just before enjoying) – something for every palette:
(Mae Ploy) Sweet Chili Sauce
Balsamic vinaigrette salad dressing
Ranch salad dressing
Liquid Aminos (soy sauce flavor)
Bring a large pot of lightly salted water to a boil. Cook egg noodles to package directions in boiling water, stirring occasionally, until cooked through yet slightly firm to the bite; drain.
Cook bacon (or ground pork sausage) until almost crispy in skillet; set aside and reserve bacon grease for next step.
In skillet over medium heat, add shredded kohlrabi to the bacon grease, seasoned with seasoned salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes (stir occasionally).
Add diced scallions to skillet
Chop the bacon slices that were set aside, add to skillet
Add optional diced kale and the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, about 5 to 7 minutes.
After dishing up, stir in some sauce of your choice for additional flavor and enjoy!
Willy has been busy preparing recipes for us! Hope You Enjoy!
Health Transitions Clinic Recipe
Recipe Name: Kale Mushroom Sauté |
Yield: 4
Ingredients | Measure | Method of Preparation |
Kale, chopped | 2 cup |
|
Onion, diced | 1/2 cup | |
Apple gate uncured bacon | 8 strips | |
Mushrooms | 2 cups | |
Apple cider vinegar | 2 teaspoon | |
Olive oil | 2 tablespoon | |
Salt/ Mrs.Dash | To taste | |
Black pepper | To taste |
Equipment Needed: rubber spatula, cutting board, knife, sauté pan |
Note: Additional fresh herbs and spices may be added as desired. Be daring and grab a variety of mushrooms (if they have a woody stem remove it from the cap). |
Nutrients: Carbohydrates: 7 grams Fat: 52 grams Protein: 24 grams Fiber: 6 grams Net Carb: 1 grams |
Health Transitions Clinic Recipe Recipe Name: Parmesan Crusted Asparagus |
Health Transitions Clinic Recipe | ||||
Recipe Name: Parmesan Crusted Asparagus | ||||
Yield: 3 | ||||
Ingredients | Measure | Method of Preparation | ||
Asparagus | 1 lb. | 1. Pre heat oven to 350 degrees. 2. Cut the stem off the garlic exposing the top of the garlic cloves. Pour 1 teaspoon of olive oil on top, then wrap with aluminum foil and bake until soft (about 30 minutes). 3. Remove from oven, let cool for 5 minutes then using your fingers or tongs squeeze out the soft garlic into a small bowl (should squeeze out like butter). 4. Chop off the wood bottom of the asparagus (the last 2”). 5. Place asparagus on foil and top with olive oil, butter, salt, black pepper, Italian seasoning, and parmesan cheese. Wrap the foil and close the opening like a foil pack. 6. Bake for 15-20 minutes until desired tenderness then remove from oven and open foil pack (asparagus should be green unless you prefer very soft asparagus then it will be dark and wilted). 7. While the asparagus is cooking; in the small bowl with roasted garlic add the 4oz triple cream Bree blend until smooth. 8. Set on plates and top with roasted garlic cheese mixture and serve. | ||
Red onion, julienne | ½ cup | |||
Olive oil | 2 tablespoon | |||
Butter | 2 tablespoon | |||
Garlic | 1 head | |||
Triple cream Bree cheese | 4 oz | |||
Italian seasoning | 1 tablespoon | |||
Parmesan cheese, shredded | ½ cup | |||
Black pepper | To taste | |||
Salt/Mrs. Dash | To taste | |||
Equipment Needed: rubber spatula, knife, cutting board, aluminum foil, tongs, baking sheet | ||||
Note: Additional spices may be added as desired. | ||||
Nutrients: Carbohydrates: 10 grams Fat: 27 grams Protein: 11 grams Fiber: 4 grams Net Carb: 6 grams | ||||
Recipe Name: Hot kale artichoke Dip | ||||
Yield: 8 | ||||
Ingredients | Measure | Method of Preparation | ||
Quart cheese | 2 cups | 1. Pre heat oven to 375 degrees. 2. In a large sauté pan heat olive oil with red pepper flake then add onion and artichoke hearts. 3. Cook until onions are translucent, add minced garlic. 4. While the mixture is sautéing cut the artichoke hearts with the spatula being used to stir. 5. Add kale and sweat until the leaves have wilted and reduced by half. 6. Add mayonnaise and quart cheese, then remove from heat. 7. Fold together until evenly combined then add to the baking dish. 8. Season with salt and pepper to taste. 9. Top with shredded Milton Farm, prairie breeze. 10. Bake until golden brown and bubbling. 11. Remove from oven, let cool 15 minutes and serve. | ||
Quartered artichokes | 1 can | |||
Yellow onion, diced | ½ cup | |||
Garlic, minced | 1 teaspoon | |||
Mayonnaise | 1/3 cup | |||
Olive oil | 2 tablespoons | |||
Red pepper flake | 1 teaspoon | |||
Kale, chopped | 3 cups | |||
Black pepper | To taste | |||
Salt/Mrs. Dash | To taste | |||
Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 8”x8” or 9”x9” baking dish | ||||
Note: Additional spices may be added as desired. | ||||
Nutrients: Carbohydrates: 14 grams Fat: 12 grams Protein: 14 grams Fiber: 8 grams Net Carb: 6 grams | ||||
*If you’re under the impression that meatless meals aren’t flavorful and satisfying, this dish will change your mind! Serve it as a hearty side dish or double the ingredients and enjoy larger portions as a satisfying entree (my favorite way!).
Serves 4, 3/4 cup each
Ingredients:
Directions:
Original recipe can be found at: http://www.eatingwell.com/recipes/indian_spiced_kale_chickpeas.html