Cabbage with dijon sauce ( toss with Secchiaroli Farm Sausage)   Ingredients ½ medium green cabbage (about 1½-lbs) 1 TB. garlic-infused olive oil (or regular olive oil) salt & pepper Sauce: 3 TB. butter 2 TB. minced fresh onion 1 TB. Dijon mustard ½ tsp. minced garlic pinch (1/8 tsp.) each salt and pepper Directions Saute Cabbage over medium heat till wilted. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted.  Add to cabbage & toss with sausage of choice – preferably from Secchiaroli Farm!

Cabbage with dijon sauce ( toss with Secchiaroli Farm Sausage)

 

Ingredients

½ medium green cabbage (about 1½-lbs)

1 TB. garlic-infused olive oil (or regular olive oil)

salt & pepper

Sauce:

3 TB. butter

2 TB. minced fresh onion

1 TB. Dijon mustard

½ tsp. minced garlic

pinch (1/8 tsp.) each salt and pepper

Directions

Saute Cabbage over medium heat till wilted.

Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted.  Add to cabbage & toss with sausage of choice – preferably from Secchiaroli Farm!

 
Collard wraps Use sturdy Collard leaves instead of traditional wraps for a really delicious, nutritious & gluten free wrapped sandwich! This one is vegan but you can certainly add cheese, and /or beef, chicken or fish. Ingredients: For beet hummus ¼ cup left over cooked beets, or fresh beets, peeled and grated 1 cup garbanzo beans 1 garlic glove – more if you love garlic – squeeze of a lemon wedge ¼ cup olive oil 1 tblspoon tahini ( optional) veggie strips- In this week CSA you have Butternut squash, zephyr squash,kohlrabi,  Peel the Kholrabi & butternut squash and cut thin strips. ( use the rest for another purpose)Yes – they are great raw! The zephyr can be cut in strips or thinly sliced. Add carrots, peppers, whatever else you would lik. If you like cilantro , add a couple of leves! Directions 1.      Put garbanzos, beets, garlic, olive oil and lemon juice in food processor and process until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper to taste . Remove the healthiest looking collard leaves from the bunch and trim off the white stalk. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp. Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife. Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.

Collard wraps

Use sturdy Collard leaves instead of traditional wraps for a really delicious, nutritious & gluten free wrapped sandwich! This one is vegan but you can certainly add cheese, and /or beef, chicken or fish.

Ingredients:

For beet hummus

¼ cup left over cooked beets, or fresh beets, peeled and grated

1 cup garbanzo beans

1 garlic glove – more if you love garlic –

squeeze of a lemon wedge

¼ cup olive oil

1 tblspoon tahini ( optional)

veggie strips- In this week CSA you have Butternut squash, zephyr squash,kohlrabi,  Peel the Kholrabi & butternut squash and cut thin strips. ( use the rest for another purpose)Yes – they are great raw! The zephyr can be cut in strips or thinly sliced. Add carrots, peppers, whatever else you would lik. If you like cilantro , add a couple of leves!

Directions

1.      Put garbanzos, beets, garlic, olive oil and lemon juice in food processor and process until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper to taste .

Remove the healthiest looking collard leaves from the bunch and trim off the white stalk. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.

Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.

Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.

trimming collard.png
Italian Dandelion Soup   quart chicken stock (or soup stock of your choice) 2 eggs beaten 1/4 cup grated parmesan cheese (omit the cheese if you don't eat dairy) Bunch of dandelion greens, roughly chopped 2 cloves of chopped garlic salt to taste red chili flakes to taste (if you prefer use fresh ground black pepper) olive oil for sauteeing Saute the garlic for a few minutes and then tossed in the dandelion. Saute until completely wilted. Pour in stock and bring to boiling. On a simmer start stirring the stock in a steady fashion while slowly pouring the egg in a steady stream. Stirring the stock during this process is important so that the egg cooks the right way.  It’s key to keep on rapidly stirring. As soon as the egg is all poured and stirred take off the heat. Following the egg, and then the cheese. Salt to taste along with the red pepper flakes.

Italian Dandelion Soup

 

quart chicken stock (or soup stock of your choice)

2 eggs beaten

1/4 cup grated parmesan cheese (omit the cheese if you don't eat dairy)

Bunch of dandelion greens, roughly chopped

2 cloves of chopped garlic

salt to taste

red chili flakes to taste (if you prefer use fresh ground black pepper)

olive oil for sauteeing

Saute the garlic for a few minutes and then tossed in the dandelion. Saute until completely wilted.

Pour in stock and bring to boiling. On a simmer start stirring the stock in a steady fashion while slowly pouring the egg in a steady stream. Stirring the stock during this process is important so that the egg cooks the right way.  It’s key to keep on rapidly stirring. As soon as the egg is all poured and stirred take off the heat.

Following the egg, and then the cheese. Salt to taste along with the red pepper flakes.

IMG_3439.jpg

Vegetable "Carpaccio"

Slice Watermelon radish , and any other root vegetables very thinly ( you’ll have to peel beets, but Radishes just need to be scrubbed very well.  Peel Butter nut squash and using a vegetable peeler, make long thin ribbons. Toss it all with your favorite vinaigrette , put it all on a bed of that beautiful arugula and there you go!

 

 

 
IMG_0616.jpg

Radish Crostini

This is always a crown pleaser ! Thin slices of toasted baguette ( if yo prefer Fluten free – try on thin slices of Butternut squash or Zucchini rounds) Top with Ricotta cheese and thinly sliced radishes. Sprinkle with a little sea salt. For a dairy free version, mashed avocado or hummus would be tasty! Ever made your own ricotta ? it’s super easy – here’s a link. https://www.epicurious.com/recipes/food/views/fresh-homemade-ricotta-234282

 
 
Voodles Make “zoodles” – zucchini noodles? Well use that spiralizer for root vegetables too!  Again, peel beets, but just scrub those radishes real good, slice off the tops and bottoms and spiral away. Toss with zucchini noodles, carrot noodles -  whatever . Saute super quickly ( depending on how much crunch you like) and top with your favorite sauce or pesto.

Voodles

Make “zoodles” – zucchini noodles? Well use that spiralizer for root vegetables too!  Again, peel beets, but just scrub those radishes real good, slice off the tops and bottoms and spiral away. Toss with zucchini noodles, carrot noodles -  whatever . Saute super quickly ( depending on how much crunch you like) and top with your favorite sauce or pesto.

Napa Cabbage –Sure you can Chop it up and add to a stiry fry – we love it that way – here’s another idea     Ingredients 1 large head of napa cabbage, quartered 1 T olive oil (and pastry brush) kosher salt & cracked pepper Miso vinaigrette 2 tsp white miso paste 1 T lemon juice 1/2 grated fresh ginger 1 T olive oil 1 tsp soy sauce (mix together) Instructions Heat oven to 425. Quarter Napa cabbage, leaving core intact , toss  cabbage lightly with olive oil and season with kosher salt and pepper. Roast for about 15 minutes or until tips of leaves are browned drizzle with miso vinaigrette

Napa Cabbage –Sure you can Chop it up and add to a stiry fry – we love it that way – here’s another idea

 

 

Ingredients

1 large head of napa cabbage, quartered

1 T olive oil (and pastry brush)

kosher salt & cracked pepper

Miso vinaigrette

2 tsp white miso paste

1 T lemon juice

1/2 grated fresh ginger

1 T olive oil

1 tsp soy sauce

(mix together)

Instructions

Heat oven to 425. Quarter Napa cabbage, leaving core intact , toss  cabbage lightly with olive oil and season with kosher salt and pepper. Roast for about 15 minutes or until tips of leaves are browned drizzle with miso vinaigrette

Leek Fritters Ingredients 1.5 tsp cumin seeds, toasted 2tbsp oil, plus additional for cooking 1 leeks, finely chopped (I usually half the leek lengthways and then cut each half into half moons) 1 small onion, finely chopped ½ tsp ground turmeric 1 tsp ground coriander ¼ tsp salt 2 whole medium egg Pinch of black pepper 1/3 cup milk 15g roughly chopped parsley ¼ cup chick pea flour, speltor plain flour ½ tsp baking powder 1 egg Instructions Put the cumin seeds into a pan and toast over a medium heat for 1 minute. Add the sunflower oil and toast for a further 1-minute until you can really smell that delicious cumin. Next add the chopped leeks and onions to the pan with the ground turmeric, ground coriander and salt and finely chopped chilli and sauté over a low-medium heat for 8-10 minutes until the leeks have softened. While the leeks are cooking, whisk together the whole egg, pepper, milk and chopped parsley. Sift in the flour and baking powder and add the slightly cooled leek mixture. Combine everything together until incorporated – it will look slightly thick. Set a non-stick frying pan over a medium heat and drizzle with oil until the base is lightly covered. Dollop about a dessertspoon of the mixture into the pan and leave to cook for 2-3 minutes on one side. Once the base is firm enough, flip the fritter over and cook for a further 2-3 minutes on the other side or until lovely and golden brown. Repeat with the remaining batter and serve!

Leek Fritters

Ingredients

1.5 tsp cumin seeds, toasted

2tbsp oil, plus additional for cooking

1 leeks, finely chopped (I usually half the leek lengthways and then cut each half into half moons)

1 small onion, finely chopped

½ tsp ground turmeric

1 tsp ground coriander

¼ tsp salt

2 whole medium egg

Pinch of black pepper

1/3 cup milk

15g roughly chopped parsley

¼ cup chick pea flour, speltor plain flour

½ tsp baking powder

1 egg Instructions

Put the cumin seeds into a pan and toast over a medium heat for 1 minute. Add the sunflower oil and toast for a further 1-minute until you can really smell that delicious cumin.

Next add the chopped leeks and onions to the pan with the ground turmeric, ground coriander and salt and finely chopped chilli and sauté over a low-medium heat for 8-10 minutes until the leeks have softened.

While the leeks are cooking, whisk together the whole egg, pepper, milk and chopped parsley. Sift in the flour and baking powder and add the slightly cooled leek mixture. Combine everything together until incorporated – it will look slightly thick.

Set a non-stick frying pan over a medium heat and drizzle with oil until the base is lightly covered. Dollop about a dessertspoon of the mixture into the pan and leave to cook for 2-3 minutes on one side. Once the base is firm enough, flip the fritter over and cook for a further 2-3 minutes on the other side or until lovely and golden brown. Repeat with the remaining batter and serve!