Thursday, July 18, 2013

"So much more than salad!" by Wendy.....

This year we have asked several of our CSA members to share what they do with their vegetable boxes.
Last week Wendy and Mark took on the challenge to share what they did with a weeks worth of vegetables we have included photos and some of Wendy's recipes that we will also add to the recipe page.  
They have a weekly share and it is just the two of them so from here I am going to pass this blog over to Wendy.

So I've sat down and planned out my weekly menus after taking stock of my "haul" from Thursday pickup.
I've always planned my menus so this isn't new to me.  What is new, is not knowing each week what I'm getting. I love it! I love the mystery and fun in thinking of new ways to use the veggies.  If we need additional vegetables as if we don't get enough already! Then I raid the freezer or check our own stores.Now, if people have extra veggies, like kale and spinach, these freeze well.  Just pop them into the freezer to use in pasta sauces or smoothies.   I also tend to use first, the veggies that won't keep well, such as the Asian greens.   Things like turnips and kohlrabi will keep til the beginning of next week.  This week was actually different for us as we went to a pot luck dinner as well.

Wendy's Weekly menus

Thursday dinner:  Ribollito (uses turnips, kale and last of cabbage from week before)

Friday Lunch:   Leftover Ribollito
           Dinner    Chickpea Burgers (garlic scapes)
                          Stir Fry Greens (Asian Greens, green onions)
                          Tossed Salad   (lettuce, radicchio, radishes, spinach)
            Snack:    Green Smoothie ( with kale, spinach)

Sat:   we’re away at a pot luck so we’ll take  Kale Salad 

Sun:  Lunch:    Green Soup  (scapes, Asian greens, Kale)
                         Living Wraps   (leftover burger mix with veggies in radicchio leaves)
          Dinner:   Zucchini Pancakes
                          Peas      Tomato Slices

Monday:     Lunch   Veggie Wraps   (lettuce, spinach, zucchini, added to peppers, carrots)
                   Dinner    Raw Pad Thai   (zucchini, peas, green onions, turnips)
                   Snack:   Zucchini Muffins   (zucchini)
                   Green Monster Smoothie  (kale, spinach)

Tuesday :   Lunch     we’re away
                   Dinner   Pasta & Greens     (kale, zucchini)

Wednesday:  Lunch      Taco Salad   (Lettuce, radicchio)
                    Dinner    Stir Fry Veggies   (kohlrabi, and whatever is left !)
                            Rice Tossed Salad

Green Soup

4 Cups vegetable broth or water
1 small onion, chopped
½ cup garlic scapes, chopped  OR
  6 cloves garlic, minced
6 cups stemmed and chopped greens such as Kale, Rapini, spinach, Swiss chard or wild greens
4 Tbsp Tahini
Place water and onion in a soup pot and bring to a boil over high heat. 
Decrease the heat to medium-low and simmer, covered, for 8 – 10 minutes.
Add the greens. Cover and simmer, stirring occasionally, until the greens are tender, between 5 and 20 minutes depending on the greens.
Remove from heat.  Blend with hand blender or in a standing blender or food processor until desired smoothness is reached.  It’s nice to leave some greens still whole.
To serve, if desired, place 1 Tbsp tahini is soup bowl, then add soup.
This soup will keep for 3 days in fridge.
Serves 4.

Kale Salad

½ cup orange juice
¼ cup olive oil
2 Tbsp cider vinegar
1 Tbsp maple syrup

Place all ingredients in a large bowl and whisk til well blended.
Add:    5 cups stemmed and thinly sliced kale, lightly packed
1 can mandarin oranges
1 carrot, grated
½ cup finely shredded cabbage
¼ cup thinly sliced onion

Let marinate at room temperature for at least 1 hour.
Just before serving, add:
¼ cup raw almonds, pecans or walnuts
¼ cup raisins, or dried cranberries
Serves 4
Keeps well for 3 days

Raw Pad Thai

To Make the Salad: 

  1 medium zucchini, julienned
   1 large carrot, julienned
   1 red pepper, thinly sliced
   1 cup thinly sliced cabbage,
   1 cup raw peas
   3 green onions, thinly sliced
   1 Tbsp hemp seeds

Mix in a large bowl.  
Add the dressing just before serving:

  1 garlic clove, minced
   ¼ cup peanut butter
   2 Tbsp lime juice
   2 Tbsp tamari
   2 Tbsp water
   2 ½ tsp maple syrup
   ½ tsp sesame oil
    1 tsp ginger

Shake all ingredients in a jar.

Zucchini Pancakes

2 Potatoes, grated
1 Zucchini grated (or equal amounts of potato and zucchini)

Add:   1/3 cup whole wheat flour
 Add:  1 beaten egg, or egg substitute
           Salt, pepper and garlic (either scapes, minced or salt)

Drop by spoonfuls into small amount of hot oil in a frying pan.  Cook about 3 minutes per side.  Drain on paper toweling before serving with applesauce.

Makes 6 – 8 pancakes