White Bean Basil Hummus

Adding fresh basil to hummus gives a pleasant twist to a beloved favorite. For those devoted to traditional hummus making, forgo the blender and grind the mash by hand with a pestle and mortar.

Ingredients:

  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1 Tbsp. lemon juice
  • 1 can garbanzo beans, Rinsed, drained and skin removed 1 can white beans, rinsed and drained
  • 2 Tbsp. tahini
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 2-4 Tbsp. water
Directions:
  1. Place all ingredients except water and basil into a food processor and process, you may have to stop and scrape down the sides.
  2. Next add basil and water and puree until basil is mixed well.

Recipe and Photo by Sarah O’toole of Cooking With CSA

Chia Salad With Kale And Sugar Snap Peas

Winter brings greens,  sweet peas and root veggies. This recipe combines them creatively with chia seeds into a satisfying salad that could be a meal on its own.

Ingredients:
  • 1 head of lettuce
  • 2-4 leafs of kale
  • 2 sweet potatoes
  • 1 cup sugar snap peas
  • 1 apple
  • 1 tomato
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 Tbsp. chia seeds
  • 2 oranges
  • 2 tsp. mustard
  • Salt and pepper
Directions:
  1. Preheat oven to 375°F.
  2. Chop sweet potatoes into cubes.
  3. Place cubes on parchment-paper-lined or lightly-oiled baking sheet.
  4. Bake for 35 minutes.
  5. While sweet potatoes are baking, chop lettuce, kale (finely), tomato, peas and avocado.
  6. Place in a large bowl.
  7. Add pumpkin seeds to bowl.
  8. Next make dressing by juicing oranges in a small bowl, add chia seeds and mustard and stir well.
  9. Once sweet potatoes are finished cooking, add them to the bowl.
  10. Add salad dressing and top with salt and pepper if desired.
  11. Serve immediately.

Recipe & Photo by Sarah O’Toole of Cooking With CSA

Tuscan Farmers Salad

Tuscan-Farmers-Salad

Tuscan Farmers Salad

Prep Time: 15 Mins Cooking Time: 25 Mins Total Time: 40 Mins

Ingredients:

  • 4 cups spinach
  • 2 small sweet potatoes
  • 1 tomato
  • 1/2 an avocado
  • 4 radishes
  • 1 carrot
  • 1/4 cup onion
  • 1/4 cup Parsley
  • 1/2 lemon, zested & juiced
  • 1 Tbsp. olive oil
  • 1 tsp. coconut sugar
  • 1 dash red pepper flakes
  • sea salt and pepper to taste

Directions:

  1. Preheat oven to 375°F.
  2. Wash and chop sweet potatoes (into small cubes) and place on a baking sheet lined with parchment paper (or a lightly oiled baking sheet).
  3. Bake Sweet potatoes for 25 minutes.
  4. While sweet potatoes are baking, wash and chop spinach, tomato, radishes, carrots, onion and parsley.
  5. Place in a large bowl.
  6. Next chop avocado and add to the bowl.
  7. When sweet potatoes are done cooking allow them to cool for about 5 minutes and add those to the salad bowl.
  8. Next, zest lemon into the salad and then cut it in half and juice it in as well. Add olive oil, coconut sugar, red pepper flakes, sea salt and pepper to the salad.
  9. Using your hands (yes use your hands!) mix and mash the salad up!
  10. Wash hands and enjoy!

Spring Artichoke Salad with Oranges

Orange-Artichoke-Salad

Spring Artichoke Salad with Oranges

Prep Time: 10 Mins Total Time: 10 Mins

Ingredients:

  • Ingredients:
  • 1 head of lettuce
  • 1 orange, peeled
  • 1 cup artichoke hearts
  • 2 sprigs green onion
  •  
  • Dressing:
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. coconut nectar
  • 1 Tbsp. water
  • 1 dash salt and pepper

Directions:

  1. Wash and chop lettuce and green onions, place in a medium bowl.
  2. Chop orange and artichokes, add those to the bowl.
  3. Next make dressing by whisking all ingredients together in a small bowl.
  4. Pour dressing over salad when ready to serve.

The Starburst Juice

kale-beet-carrot-lemon-ginger-juice

Starburst Juice

Prep Time: 5 Mins Total Time: 5 Mins

Ingredients:

  • 3 stalks of celery
  • 5 red carrots
  • 2-3 leafs of kale
  • 1 red beet
  • 1/2 inch of ginger
  • 1/2 red grapefruit 1 apple
  • 1/2 lemon

Directions:

  1. Wash and chop produce to fit into electric juicer.
  2. Place all ingredients into juicer and juice.
  3. Serve right away.

Crunchy Kale Chips

Recipe & Photo by Sarah O'Toole of Cooking With CSA

Crunchy Kale Chips

Prep Time: 15 Mins Cooking Time: 45 Mins Total Time: 1 Hour

Ingredients:

  • 1 bunch kale
  • 1/2 cup dried coconut
  • 1/4 cup sesame seeds
  • 2 Tbsp. tamari (reduced sodium)
  • 1/4- 1/2 cup water
  • 2 Tbsp. coconut sugar (any sugar will work)
  • 1/2 Tbsp. chia seeds
  • 1/2 tsp. ginger powder
  • 1 Tbsp. lemon juice
  • 1/2 Tbsp. apple cider vinegar

Directions:

  1. Pre-heat oven to 300°F.
  2. Remove stems from kale; try to get the biggest pieces of kale as possible.
  3. In a high speed blender or food processor place all ingredients, leaving out the kale, and starting with just 1/4 cup of water to start. Process until smooth (desired consistency is that of a creamy dip).
  4. Once desired consistency is reached, place sauce in a large bowl. Add kale leafs to large bowl and mix with hands.
  5. Line baking sheets (you will need 2) with parchment paper. Lay kale covered in sauce on parchment paper. Bake for 45 minutes. Keep an eye on them during the last few minutes.
  6. Alternative: Dehydrate the kale chips in a dehydrator at 115°F for 14 hours.

Salty Parsnips and Potatoes

 

Roasted Parsnips and Potatoes

The Holiday Reduce Juice

Recipe and Photo by Sarah O'Toole of Cooking With CSA

The Holiday Reduce Juice

Prep Time: 5 Mins Total Time: 5 Mins

Ingredients:

  • 3 leaves of Chard
  • 2 persimmons
  • 2 Carrots
  • 3 Apples
  • 2 Kiwi
  • 1 Lemon
  • 1 to 2 inches of ginger

Directions:

  1. Place all ingredients in an electric juicer and juice.
  2. Serve right away.

Sweet Potato Holiday Salad

Zing up the flavors commonly served with sweet potatoes to include ginger, cranberries and parsley. This dish sings with flavor, is packed with nutrition and is something everyone can enjoy at a holiday–no matter their dietary restrictions.

Ingredients:

  • 3 sweet potatoes
  • 2 cups steamed broccoli
  • 2 celery ribs cut very small
  • 2 Tbsp. parsley chopped
  • 1/4 cup sunflower seed butter
  • 1 tsp. minced fresh ginger
  • 1/4 cup olive/flax oil
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. coconut sugar
  • Sea Salt and pepper to taste
  • 1/4 cup raw sunflower seeds
  • 1⁄4 cup dried cranberries

Directions:

  1. Preheat oven to 350°F.
  2. Cut sweet potatoes in small 1/2 inch cubes
  3. Bake sweet potatoes for 35 minutes
  4. Transfer to large bowl and add broccoli, celery, and parsley.
  5. Set aside.
  6. Add cranberries.
  7. In a small mixing bowl, mix butter, ginger, oil, lemon juice, and sugar, salt and pepper to taste. Pour dressing over salad, and mix.

Grain-Free Eggplant Stuffing

Similar to baba ghanoush, but a firmer texture with all the flavors of the holidays. The eggplant create a base texture that cradles of the sweetness of the carrots and savoriness of the celery and herbs. Enjoy!

Ingredients:

  • 1 large or 2 small eggplant
  • 4-5 small carrots
  • 1 large onion
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1/2 Tbsp. dried sage
  • 1/2 Tbsp. dried thyme
  • 1 1/2 cups vegetable broth
  • 1 Tbsp. olive oil
  • 1 Tbsp. coconut oil
  • 1 orange
  • Salt & pepper to taste

Directions:

  1. Turn oven to broil.
  2. Wash and chop eggplant and place in a large bowl.
  3. Add olive oil, salt & pepper and place on a baking sheet.
  4. Broil for 10-15 minutes until soft.
  5. Set aside.
  6. Turn oven down to 350°F.
  7. Next chop carrots, onion, celery and garlic, place in a large sauce pan on medium heat.
  8. Stir well until it starts to sizzle.
  9. Add vegetable broth and bring to a boil.
  10. Add seasoning and cook for 10- 20 minutes.
  11. Transfer contents to a baking dish, brush top with coconut oil and bake for 25 minutes.
  12. Before serving, juice orange over stuffing and serve hot.