Category Archives: CSA

Kohlrabi Tofu Scramble

This is a twist on a previous post:  Curried Tofu & Wilted Arugula Scramble .  I won’t bore you with the details, but this update is awesome when you add the garlic scapes and kohlrabi it turns slightly more sweet than the original.  Proof that really you can toss anything into a tofu scramble and it will taste good.  Flex your imagination, or simply look into your CSA bag for inspiration.

Ingredients:

  • 1 tsp canola or olive oil
  • 1 medium red onion, diced finely
  •  2 cloves garlic, minced
  • 2 garlic scapes, minced
  • 1 medium sized kohlrabi, peeled and diced into 1/4 to 1/2 inch cubes
  • 1 large handful, pea pods
  • 1 1/2 T fresh ginger, peeled and diced
  • 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
  • 2 tsp regular (sweet) curry powder
  • 1 tsp hot curry powder
  • 1/2 tsp ground cumin
  • 2 T freshly squeezed lemon juice
  • 1/2 tsp. salt
  • a few pinches of freshly ground black pepper
  • 2-3 C baby arugula or spinach
  • 2 T crushed roasted peanuts
  1. Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and kohlrabi in oil for about 4-6 minutes covered, until translucent and tender. Add the garlic, scapes, and ginger, saute for 2-3 minutes.  Add tofu and pea pods to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
  2. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
  3. Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!

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Quinoa Black Bean Salad

I’m already thinking of dishes to take to 4th of July festivities.  So many salads have mayo (gag) in them and have a short potluck shelf life.  This one can stay at room temp indefinitely.

I could eat this every single day of the summer, mixing and matching veggie add-ins.  It’s really THAT good.

Adapted from the NY Times.

Try it for yourself.

For the salad:

  • 1 cup uncooked red quinoa
  • 1 (14oz) can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 green onions, chopped
  • 1 cup fresh corn (optional) *see note
  • 1 small avocado, chopped into 1 inch pieces

For the dressing:

  • 4-5 tbsp of fresh lime juice (juice from 2 small limes)
  • 1/2 tsp Kosher salt, or to taste
  • 1/2 tsp freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp ground cumin, or more to taste (I used 1 tsp, I love cumin)

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I painstakingly picked out every, single, kernel after that eff up.  I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.

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Roasted Turnip and Sweet Potato Pizza

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Most of the recipes I come up with that are truly “my own” are straight out of my lack of want to go grocery shopping.  I hate, no loathe, the grocery store.  As a result of this…Roasted Turnip and Sweet Potato Pizza was born right from the contents of my pantry, fridge and deep freeze.

Ingredients:

  • store prepared or homemade hummus (I used Sabra, garlic flavor)
  • store prepared or homemade pizza dough (I used a ball of Trader Joe’s Whole Wheat dough from the freezer)
  • 1 large sweet potato, cut into thin discs (skin on or off, your choice)
  • 1 small red onion, sliced into rings
  • a handful of turnips, cut into thin discs (skin on or off, your choice)
  • goat cheese (unless you are vegan, then sub your fave non-diary cheese or go without)
  • extra virgin olive oil (about a glug’s worth from the bottle-we are very scientific here)
  • salt and pepper
  • flour for counter top to roll out your raw dough

Wash, cut up and roast veggies tossed with olive oil, either in a foil packet on the grill or in a 400 degree oven until they are tender.  In the photos, I took them out of their foil packet and put them right on the heat for the last minute or so to get a char.  They are high sugar content veggies, so do not leave them unattended [if you were to by chance do this…you just end up with potato chips, so win-win at least].  You could roast your veggies up to 3 days in advance and keep them in the fridge until you are ready to use.  I would do this if I were more organized…alas, I am not…so keep reading.

While your veggies roast away, roll out your dough blob to desired crust thickness and let rest until your veggies are off (I have a VERY small grill-large grill owners you can do both at the same time is space allows).  Brush crust on one side with some olive oil and put directly onto grill grate.  DO NOT MOVE the dough until you can see the grill lines developing on the underside, or you will tear your perfect crust-give it a peek after a minute or so to see where you are at.  This grated side is going to be your topping side.

Flip dough after it is firm yet not burned.  At this point you can apply your hummus to the first cooked side, scatter around your potatoes and onion then drop your goat cheese or cheese substitute on top, cover and allow for the cheese to melt.  When your cheese hits the melty stage, remove entire pizza.  Let cool a few minutes then slice it up.

I find hummus is an awesome base for pizza-I use it more than the traditional tomato-based sauces.  You can put just about any combination of toppings on this, sub what you like or what you have on hand, add fresh herbs to increase the wow value…if it were up to Mr. Wonderful we would make grilled pizzas every day.

Quick Grilled Bok Choy

I haven’t posted in two weeks!!!!!  Eek!  I have so many backlogged I must remedy this situation immediately.  I’ll start with one of my fave items from our first CSA jackpot from Blandford Nature Center.  Bok choy.

There are about a thousand ways to spell this little veggie wonder.  I’m going with ‘bok choy’ for purposes of this post.  High in vitamin C, antioxidants, folic acid, and potassium yet low in cals and carbs makes bok choy an eat-until-you-are-stuffed candidate for low guilt and high yum.

Ingredients:

  • 3 baby bok choy, cut in half length wise
  • 1 T roasted sesame oil (garlic oil, chili oil, walnut oil, anything would be great here)
  • 1 tsp hot pepper flakes
  • salt and pepper to taste

This is a no-brainer.  Heat grill to let’s say, hot…I just turned it all the way to high and waited like 5 minutes.  I know, scientific eh?

Drizzle bok choy halves with oil, sprinkle hot pepper flakes, salt and pepper on top.  Toss on HOT grill until charred.  Mr. Wonderful said, “if more people could experience charred greens, they would LOVE them.”  I would have to agree.

I served this next to brown rice, mandarin orange chick’n and a few crushed up cashew bits I had lying around.  Quick meal, as the rice was in the freezer just waiting for a chance to shine.

Baby Bok Choi Recipe

Recipe adapted from: Simply Recipes.

Here is another recipe that I’ve wanted to try for a while now too:  Sesame Coconut Bok Choy.  If you make it let me know how it turns out.