Looking for a refreshing and light dish for a hot summer day? These wraps from honestlyyum.com might be just what you're looking for!
Ingredients 1 bundles of collard greens (pick the largest leaves you can find) 1 cups of shredded carrots 1/2 english cucumber, julienned 1 package of hummus (about 10 ounces), or homemade hummus. 1 package of extra firm tofu sprouts 1 large avocado 1/4 head of cabbage, shredded 1/2 cup of tahini 1 clove of garlic 1/2 lemon Braggs amino acid or tamari Sea or kosher salt Directions 1. Make the tahini dipping sauce by combining the tahini, garlic, lemon and a pinch of salt in a food processor. Blend until smooth. Add a tablespoon of water and blend, keep adding a tablespoon of water at a time until the sauce is runny but still thick. Season to taste. 2. Make the tofu by draining the tofu on paper towels and gently pressing the tofu to dry it out as much as possible. Let the tofu rest on layers of paper towels for 1/2 hour. Preheat the oven to 425 degrees. Cut in into thick 1/2 inch sticks and continue to pat the sticks to get rid of excess moisture and pour some grapeseed oil (or other neutral oil) on a baking sheet. Place the tofu sticks on the baking sheet and pour a little more oil and turn the tofu so that they’re coat lightly in oil. Drizzle a good amount of Braggs amino acids or tamari over the tofu and turn so that the tofu is coated. Sprinkle the sticks with just a little more salt. Bake for about 15-20 minutes until the tofu begins to brown and get crispy around the edges. 3. Run the collard greens under boiling water. Pat leaves dry. 4. Run a pairing knife along the sides of the stem, removing the white stem. Be careful not to cut the collard green all the way in half. 5. Flip the collard green leaf so that the dull side is facing up. 6. Spread hummus down the collard green on both sides of the cut and then place a small handful of the carrots, cucumbers, avocado, alfalfa sprouts and cabbage in a short row across the middle of the leaf (lay them across where the stem was). Add a stick of tofu. Roll the collard green up like a burrito folding the edges in and then rolling the green up. If the leaf is too small you can just roll them up without folding in the sides. Cut the roll down the middle along where the leaf is already split. 7. Serve with the garlic tahini sauce.
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Recipe source: www.whatscookinggoodlooking.com
Yields: 3 potatoes Ingredients 3 medium sweet potatoes a drizzle of olive oil 5-6 mustard green leaves 1 small leek or onion, diced 2 cloves of garlic, diced 1 cup of cannelloni beans (canned or cooked, drained) salt+pepper Cilantro tahini: 1 cup of loosely packed cilantro 2 Tbsp. of tahini 1 clove of garlic 1/4 tsp. salt pepper+ a pinch of red pepper flakes about 1/4 cup of water Instructions 1. Pre-heat the oven to 400F. 2. Using a fork, poke a bunch of holes in the skin of the potatoes. Then drizzle lightly with olive oil. Place the potatoes on a parchment lined baking sheet, and bake for about 45 minutes (until they are cooked through). 3. To make the cilantro tahini, place all of the ingredients (besides the water) in a food processor and pulse until everything is combined. Then, while the food processor is running, add in the water slowly and continuously until you have your desired consistency. Set aside until you're ready to serve. 4. Now we saute the greens. Place a couple tablespoons of high-heat oil in a cast iron skillet over medium heat. Add in the garlic and the leeks and saute for a few minutes until everything is soft but not browning. Next, add the mustard greens. Toss to coat with the leeks and garlic and cook for about 2-3 minutes. Remove from the heat, add the beans and toss to combine. 5. Using a small paring knife, make a slit across the top of the potato and open it up. Season lightly with salt and pepper and drizzle with some olive oil. Then spoon in the mustard greens+bean mixture. Drizzle the cilantro tahini over the top. These are best served immediately, warm. This recipe from Dishingupthedirt.com will help you use up a bunch of your summer CSA veggies in one dish-
Roasted Eggplant and Summer Squash Miso Dressing Prep time: 15 minutes Cook time: 30 minutes Serves: 4 Ingredients Miso Dressing: 2 Tbsp. white miso 1 1/2 Tbsp. tahini 2 Tbsp. rive vinegar 1 Tbsp. honey 1 Tbsp. sesame oil 3 1/2 Tbsp. water+ additional to thin if necessary 1 clove of garlic, minced 1 spring onion, white and light green parts only 1 tsp. fresh ginger, grated Salad: 2 cups cooked quinoa (red, white, or rainbow) 2 medium-small eggplants, cut into 1 inch chunks (no need to peel) 1 medium-small summer squash or zucchini cut into 1 inch chunks 1 pint cherry tomatoes 3-4 Tbsp. olive oil 1/4 cup sesame seeds, lightly toasted 1/4 cup minced parsley Instructions 1. Whisk all the ingredients for the dressing together until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add a little more water if the sauce is too thick. 2. Preheat the oven to 425F. In a large bowl, toss the eggplant, summer squash and tomatoes with the oil. Season with a little salt and pepper. Place on a parchment lined baking sheet and roast in the oven until the vegetables are browned and the cherries are blistered and bursting. About 25 minutes (times will vary depending on your oven). Toss the veggies halfway through cooking. 3. Divide the cooked quinoa between plates and top with the roasted veggies. Sprinkle each plate with toasted sesame seeds and minced parsley. Drizzle with dressing and serve. I have not been able to stop making this recipe since I found it two weeks ago! Kale yeah!
Sauteed Kale Ingredients 1 1/2 pounds kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 Tbsp. red wine vinegar Directions Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Viola! Your kale is ready Recipe source: http://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe-1960155 This quick and tasty recipe is from "Quick Vegetarian Man Dishes". Hope you enjoy!
Spicy Broccoli Frittata Serves 6 Ingredients 4 oz. cream cheese, softened 8 eggs 2 Tbsp. water 1 Tbsp. Dijon mustard 1 head of broccoli (about 2 cups) 2 green onions with tops 2 tomatoes 1 Tbsp. butter 1 tsp. crushed red pepper flakes 1 cup shredded mozzarella cheese, divided Instructions 1. Preheat oven to 350 degrees F. 2. Whisk cream cheese until smooth, gradually add eggs, water, and mustard and whisk until smooth. 3. Cut broccoli into small florets, slice onions into 1/2 inch pieces, and thinly slice tomatoes. 4. Place butter and pepper flakes into skillet, heat over medium heat for 1-2 minutes, until flakes begin to brown. 5. Immediately add broccoli and onions, cook 1-2 minutes, until onions begin to soften. Pour egg mixture into skillet and cook for 3-4 minutes. Top evenly with half of the cheese and tomato slices and sprinkle with remaining cheese. 6. Bake for 12-15 minutes and then let set for 5 minutes. General Tso's Sauce
Yields: 6-8 servings Ingredients For the General Tso's Sauce: 1 tablespoon sesame oil 3 cloves garlic, minced 1 knob of ginger, grated ½ cup chicken or vegetable broth ½ cup soy sauce ⅓ cup rice vinegar ¼ cup sugar (more to taste) 2 tablespoons tomato paste 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water For the Batter: 1 cup flour ⅔ cup cornstarch 1½ teaspoons baking powder 2 teaspoons salt 4 eggs water as needed (about ½ cup) Other Ingredients: 1 head cauliflower, cut into small florets a deep layer of oil for frying scallions (or green onion) and sesame seeds for topping Instructions
Recipe Source: http://pinchofyum.com/general-tsos-cauliflower#easyrecipe-29856-0 Looking for something easy and delicious to make this week with you summer veggies? Try this delicious tomato zucchini bake from www.nutritionistreviews.com!
Parmesan Tomato Zucchini Bake Yields: 6 servings Total time: 40 minutes Ingredients 2 medium zucchini, sliced 2 medium yellow squash, sliced 5 medium tomatoes, sliced 1/2 cup Parmesan cheese, shredded 3/4 tsp. onion powder 1/2 tsp. Italian spices 1/2 tsp. black pepper 3/4 tsp. garlic powder Optional- fresh basil, chopped Instructions 1. Preheat oven to 375 degrees F. 2. In a baking dish, arrange zucchini, yellow squash and tomatoes in a alternating pattern. 3. Top with cheese, fresh basil, and spices. Place into oven and bake for 25-30 minutes or until squash is soft. 4. Enjoy! Garlic Bacon Bok Choy
Prep time: 10 minutes Cook time: 5 minutes Ingredients 2 strips bacon - cooked crispy and chopped 2 lbs Bok Choy 2 Tbs vegetable Oil 4 clove garlic - minced 1 tsp fresh ginger - grated ¼ tsp crushed red pepper 2 Tbs soy sauce ½ tsp sesame Oil salt to taste Preparation 1. Cook your bacon and set it aside. Heat 2 tbs vegetable oil in a skillet over medium high heat on the stove top. While that is heating prepare your Bok Choy (I like simply cutting it in half after washing it well - but you may want to peel the individual leaves off and cook them that way - either way is fine). As the oil heats, add the garlic and fresh ginger to the pan and allow it to cook for about a minute and then add the bok choy. Cook the bok choy for about 1-2 minutes per side until it starts to wilt. Add the red peppers (I used chipotle pepper, but red peppers is fine). Stir a couple more times and remove from the heat. 2. Plate the bok choy and dress with the soy sauce and sesame oil. Sprinkle the cooked garlic pieces over the top. Crumble the bacon you cooked earlier and sprinkle over the top. This recipe is from www.loavesanddishes.net. Head on over there for more great recipes like this one! Total time: 45 minutes
Servings: 2 Ingredients 1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds 3 Tbsp. olive oil 3/4 tsp. coarse salt 1/2 tsp. pepper 2 Tbsp. balsamic vinegar 2 tsp. honey 1 sprig fresh thyme Preparation 1. Preheat your oven to 400°F. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. 2. In a bowl, combine olive oil, balsamic vinegar and honey. 3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. 4. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes. Source: eatwell101.com This recipe comes from the blog reciperunner
Grilled Radishes with Brown Butter, Thyme, & Sea Salt Total time: 16 minutes Serves: 3-4 Ingredients 3 cups radishes (stems removed and halved lengthwise depending on how big they are) 1 tablespoon butter, melted and browned 1 teaspoon fresh thyme, chopped Sea salt or kosher salt to taste Preparation 1. Preheat your grill or a grill pan over medium high heat. 2. Spray the halved radishes with cooking spray or brush them with a little olive oil. 3. Place the radishes cut side down on the grill or grill pan. 4. If the radishes are too small to go on the grill use a grill basket to keep them from falling through the grates. 5. Grill the radishes for 3-4 minutes per side, they should just start to soften, but still have plenty of crunch. 6. Remove the radishes from the grill and place them in a serving bowl or platter. 7. Drizzle the radishes with the brown butter and sprinkle them with thyme and sea salt. |
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Welcome food enthusiasts!The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating! Categories |