Week of April 29th
Cindy Dollar is cooking up some Coconut Seed Granola this week. It’s baked fresh to order in Gluten Free or Organic varieties. Check out our CSA store here to buy that or browse the other delicious things we offer.
SUNBURST & CROOKNECK SQUASH
GREEN LEAF LETTUCE
BUNCHED SPRING ONIONS
*lemons for everyone*
BIG BOX ADD: CARROTS, STRAWBERRIES, LACINATO KALE, SUGAR SNAP PEAS, ADORA POTATOES from ELLWOOD CANYON FARMS, BASIL
Fruit Expansion: Pixie Tangerines and Strawberries
Collard Greens Dal
Ingredients: Serves 4 to 6
2 tablespoons butter, ghee or oil
1/2 teaspoon cumin seeds
4 garlic cloves, peeled and minced
1 roma tomato, diced
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper. Use more if you like it spicy.
1 cup split red lentils
1 bunch collard greens
1/2 lime cut into 4 wedges (optional)
2 tablespoons chopped cilantro for garnish
1. Heat the butter/ghee/oil in a medium saucepan. Add the cumin seeds and let them sizzle for 30 seconds. Then add the garlic, tomato, turmeric and cayenne. Cook stirring on medium heat, until the tomatoes are soft, about 3 minutes.
2. Add in the lentils and salt, and stir. Pour in 4 cups of water. Bring to a boil. Then reduce heat to low, cover the pan and let the lentils simmer until they are almost cooked but still holding their shape, about 12 minutes.
3. While the lentils are cooking, work on the collard greens. Make a V-shaped cut to remove the tough stem (see picture above). Stack all the de-stemmed collard greens. Cut the stack length wise into half. Gather on half of the stack and place it on top of the other. Now cut the stack crosswise into ribbons.
4. When the dal is cooked, soft but still holding its shape, add in the shredded collard greens. Mix well. Let them cook until they are completely wilted, about 4 minutes. Garnish with cilantro and serve with rice or flat bread. Serve lime wedges on the side for squeezing on top of the dal.
(Recipe and photo from ehow)
Chickpea and Avocado Collard Green Tacos with Tahini Sauce
(A creative way to use your CSA box and get a healthy dose of greens!!)
6 collard greens, tough stems removed
1x 15 oz can organic chickpeas, drained and rinsed
1 ripe avocado, mashed
1/3 cup cilantro, tough stems removed and finely chopped
1 small onion, diced
3/4 cup shredded carrots
1/4 tsp crushed red pepper flakes
Salt and Pepper
For the Tahini Sauce
1/4 cup raw tahini
1-2 cloves of garlic, minced (only use 1 for a mild flavor)
1 TBS fresh lemon juice
2 TBS minced cilantro
pinch of crushed red pepper flakes
3-6 TBS water (add more if sauce is too thick)
Salt and pepper to taste
Sriracha sauce for drizzling
Combine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.
Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.
Scoop a healthy portion of the mixture into each collard wrap. Drizzle with the tahini sauce and a little sriracha sauce if you desire. Enjoy!
(Recipe and photo from Dishing up the Dirt)
Smokey Black Bean Burgers
Ingredients: 8-9 patties
3/4 cup cooked quinoa
1/2 large red onion, finely diced (~3/4 cup)
1 cup finely chopped mushrooms (shitake, baby bella or white button)
Salt & Pepper
1 15-ounce can black beans, well rinsed and drained
1 cup finely grated raw beet
1 tsp cumin
1/2 tsp chili powder (or sub extra cumin)
1/4 tsp smoked paprika
~1/2 cup raw walnuts, crushed or ground into a loose meal
Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional).
Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F (skip this step if cooking on the stovetop or grill – see notes).
Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape (a tip I learned from Iowa Girl Eats). You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.
*For a quicker cook time, form into slightly thinner patties and brown in a skillet over medium heat lightly coated with olive, canola or coconut oil. Cook until brown on both sides – 3-4 minutes each. NOTE: This method doesn’t get them as well done in the middle, but the crust is more pronounced.
*FREEZING: If you don’t want to cook the whole batch at once, form into 10 patties, par-bake them at 375 for 15-20 minutes. Then cool and stack between layers of parchment paper and cover. Freeze for up to a few weeks. To cook, place on baking sheet still frozen and bake at 375 degrees F until desired texture/color is reached – roughly 25-35 minutes.
(Recipe and photo from Minimalist Baker)
Southern Squash Casserole
Check out the full recipe here.
Juice Feast Contains: