Posts Tagged "greens"

Bethany’s No Room in the Fridge Curried Greens Soup 

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Ingredients: 1 large onion, diced 2 cloves garlic, finely chopped 1-2 tablespoons coconut oil 1 can coconut milk 4 cups broth (veggie or chicken), plus water if needed 1-3 tablespoons mild Jamaican curry powder (or your favorite Indian curry powder or Thai curry paste) Up to 5 bunches/heads of greens, washed and chopped. Bethany used spinach and kale, plus spicy baby mix from the CSA share Washed and chopped root vegetables, such as hakurei turnips, radishes, or carrots. Salt, pepper, and cayenne pepper to taste. Directions: In a large stockpot, heat the oil over medium heat. Sautee...

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Roasted Beet Salad     

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Ingredients: 3 tablespoons extra-virgin olive oil 2 1/2 tablespoons red wine vinegar 1 tablespoon minced garlic 7 medium-large beets (about 3 inches in diameter) 1 bag spicy baby mix 1 cup water 2 tablespoons chopped drained capers 3/4 cup crumbled feta cheese (about 3 ounces) Directions: Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets...

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Carrot Fries     

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by Stacey R. CSA Member from Dracut, MA & Vegisodes star!    Ingredients:  1 bag carrots, cut bigger carrots into thick fries, smaller carrots can be left whole Olive Oil Any seasoning you want. Stacey used a combination of steak seasoning, ras-al-hanout and smoked paprika. Ginger made a batch with rosemary and a batch with caraway. salt to taste (optional) Directions: Preheat oven to 425 Toss carrots in a bowl with enough olive oil to coat. Season with herb mixture of your choice. Spread in a single layer on a parchment lined baking sheet. The parchment is important to...

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Raw Greens, Apples and Carrot Salad with Warm Maple-Mustard Vinaigrette    

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Adapted by Farmer Dave’s from NPR I added some toasted sliced almonds and dried raisins to this salad to make it a little more robust. My toddler asked for third helpings. -Ginger  Ingredients: For the salad:  8 packed cups washed, trimmed, thinly chopped greens such as kale, elegance mix, bok choi or spicy mix. (Baby greens do not need to be chopped) 1 cup shredded carrots 1 Cortland or Goldrush apple, thinly sliced, sprinkled with lemon juice For the dressing: 3 tablespoons extra virgin olive oil 1/4 cup apple cider vinegar 1/4 cup pure maple syrup 2 tablespoons spicy...

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Quinoa, Garbanzo & Greens Salad  

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Adapted by Farmer Dave’s from Epicurious.com This recipe is simple to throw together and has been a favorite at potlucks and parties. Perfectly light for Easter  to combat the sugar overload! -Ginger  Ingredients: 1 1/2 cups quinoa, rinsed and drained 4 cups packed spinach, elegance mix, spicy mix, tatsoi or arugula 2 15oz cans garbanzo beans (chickpeas), rinsed and drained 1 3/4 cups cucumbers, cubed 1 pint cherry tomatoes, halved 1/4 cup fresh mint leaves, finely chopped 1 1/4 cup crumbled feta cheese (or more to taste) 1/4 cup sherry wine vinegar 1/4 cup olive oil 2...

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