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

Roasted Beets and Watermelon Radishes with Blood Oranges

 

 

roasted-beet-wedges

Roasted beets with watermelon radishes

Prep Time: 20 Mins Cooking Time: 30 Mins Total Time: 50 Mins

Ingredients:

  • 3 medium watermelon radishes, trimmed
  • 3 medium yellow beets, trimmed
  • 2 blood oranges, cut into supremes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon sea salt

Directions:

  1. Roast. Clean beets and radishes well with a vegetable brush. Remove beet and radish tops (reserve for something else). Wrap beet bulbs and radish bulbs with aluminum foil. Place on a baking sheet lined with parchment paper. Roast in an oven preheated to 350 degrees Fahrenheit until a fork can easily be inserted into the bulbs. About 30 minutes.
  2. Peel. Once beets and radishes are cool enough to touch, remove the foil and peel the skins (they should easily come off under cold, running water). Cut the beets and radishes into wedges (or you can slice them if you prefer).
  3. Cut Supremes. Peel the oranges. Cut the pith off of the oranges with a paring knife, exposing the flesh. Cut the oranges into segments (by cutting on either side of the membrane and removing the orange segments). Discard the orange pith and membrane. Remove any seeds.
  4. Make Dressing. Combine oil, vinegar, and salt in a bowl.
  5. Combine. Combine radishes, beets, orange segments, and parsley in a bowl. Add dressing and toss to coat.
  6. Serve. Can be served warm or cool.

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.

Carrots and Fennel Braised with Orange Zest and Honey

roasted-carrots-fennel-honey

roasted-carrots-fennel-honey

Carrots and Fennel Braised with Orange Zest and Honey

From: Food 52
Prep Time: 10 Mins Cooking Time: 20 Mins Total Time: 30 Mins

Ingredients:

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey (preferably orange blossom honey)
  • 1 1/2 pound carrots, peeled and cut into 1/4 inch x 3 inch sticks
  • 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
  • 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
  • 1/2 teaspoon fennel seeds, –crushed in a mortar
  • 1/3 cup spring water
  • 1/3 cup orange juice
  • 1/2 teaspoon plus 1/8 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons coarsely chopped fennel fronds or dill

Directions:

  1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
  2. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s’ note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Cauliflower with Saffron, Pepper Flakes, and Parsley

 

Cauliflower with Saffron, Pepper Flakes, and Parsley

Prep Time: 10 Mins Cooking Time: 10 Mins Total Time: 20 Mins

Ingredients:

  • 1 head cauliflower (about 1 1/2 pounds), broken into small florets, the core diced (about 6 cups)
  • Sea salt
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 pinches saffron threads
  • 1 large clove garlic, minced
  • Scant 1 teaspoon crushed red pepper flakes
  • 1/4 cup finely chopped, lightly packed flat-leaf parsley
  • 1/2 cup water
  • Grated aged cheese or crumbled feta cheese (optional)

Directions:

  1. Steam cauliflower for about 3 minutes. To test for doneness, taste a piece; it should be on the verge of tenderness but not quite fully cooked. Uncover and transfer the colander to the sink to drain.
  2. Meanwhile, heat the oil in a wide skillet over medium heat. Add the onion and saffron; cook for about 6 minutes, stirring frequently, until the onion has softened. The heat will activate the saffron so that it colors and flavors the onion. Stir in the garlic, the crushed red pepper flakes and a few pinches of the parsley, then add the steamed cauliflower. Toss to coat it evenly, then add the water and cook (over medium heat) until the cauliflower is tender, just a few minutes.
  3. Season with salt, toss with half of the remaining parsley, and keep warm.
  4. Sprinkle the cheese on top (to taste) and serve.
  5. Variations:
  6. Serve with 8 oz. cooked pasta. Preferable small shells, snails, or other shapes.
  7. Serve with Sauteed Shrimp. If so, omit the cheese.

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.

Lentil and Swiss Chard Soup

 

 

Quick Chard and Lentil Soup

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.