Archive | April, 2010

Recipe: Roasted Turnips & Carrots with Salad and “Chicken” Strips

22 Apr

Not much of a recipe here.  Turnips and carrots tossed in olive oil and then baked until cooked through and golden.  Served with a butter lettuce salad with radishes and fake chicken strips which were kind of weird.


Recipe: Beet Pizza

22 Apr

Obviously, I love pizza.  And I love beets, so why not combine the two?


  • 2 beets (one golden, one red) cooked and diced (you can bake the beets a few days before, like I did)
  • chiffonade of beet greens
  • shredded mozzarella cheese
  • crumbled feta cheese
  • 1 t fresh rosemary, chopped
  • local honey (from my mother-in-law’s neighbor in the Valley)
  • 1 shallot, thinly sliced
  • whole wheat pizza dough

Preheat your oven and stretch out your dough.  Top with the shredded mozzarella, then the beet greens, then the beets, then the feta, rosemary and shallots.  Drizzle a bit of honey over the whole thing (not too much) and pop into the oven.  So delicious!  Sweet, savory, salty, yum!

Recipe: Kale Burritos

22 Apr

Kale burritos?  Am I crazy?  I wanted Mexican food, but we had some kale that we had to use, so I combined the two and it worked out pretty well.


  • 1 bunch kale, chopped
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 t ground cumin
  • 1/2 t Mexican oregano
  • juice of 1/2 lemon
  • 1 can refried black beans
  • 1/2 cup sour cream
  • 1 chipotle in adobo sauce, minced, plus some sauce
  • shredded cheese
  • whole wheat tortillas

Saute the onion in some olive oil until softened.  Add the garlic and the cumin and oregano and cook until fragrant.  Add the kale in bunches and wilt.  Squeeze lemon on top and cover to let kale cook.  Meanwhile, combine the sour cream and chipotle.  Add adobo sauce to taste (depending on how spicy you like it).  Also warm the beans up in a separate pan.  To assemble, warm the tortillas then pile on the beans, kale, cheese, and sour cream sauce.  Fold into a burrito and enjoy!

PS – I’m going to start italicizing all of the CSA ingredients in my posts.  I’m also italicizing ingredients I forage from my yard, like lemons, herbs, and soon peaches and tomatoes!

Recipe: Fresh Mint Chamomile Tea

22 Apr

We’ve gotten fresh chamomile a couple times in our CSA and it’s such a pleasant herb!  Pretty and makes a lovely tisane.  We got some mint too, so I combined them to make a nice bedtime tea.  Our lemon verbena is coming back to life, so I think I’ll experiment with that too.


  • 1 T chamomile flowers per cup of water (use flowers only, the leaves don’t have much flavor)
  • small handful of mint, bruised
  • freshly boiled filtered water

Pour the hot water over the herbs in your tea pot and let infuse for about 3 minutes.  Strain and enjoy!

Recipe: Raw Beet Salad with Arugula and Grilled Cheese Sandwiches

22 Apr

Don’t have patience to cook your beets for an hour?  Here’s an easy solution.  The beets definitely take on a different flavor, and stay very crunchy, but their good raw, not like raw potatoes, more like raw celeriac.


  • 2 beets (1 golden, 1 red) thinly sliced on a mandolin
  • small handful mint, chopped
  • a few T chives, chopped
  • 3 T white wine vinegar
  • 1 shallot, thinly sliced
  • 1 bunch arugula, including flowers
  • good olive oil
  • feta

Combine the shallot and vinegar in a large bowl and let marinate for about 10 minutes, to cut the edge of the shallot.  Add the mint and chives and stir to combine with a pinch of salt.  Then add the thinly sliced golden beets and let marinate for about 5 minutes.  Remove the beets and arrange on a plate, reserving the liquid.  Add the red beets to the vinegar and let marinate for 5 minutes.  This will turn the vinegar red.  Artfully arrange the red beets on the plate with the yellow ones.  Drizzle some olive oil on the beets on the plates.  Add more olive oil to the remaining vinegar in the large bowl.  Add the arugula, some S&P and toss.  Plate the arugula in the middle of the beets.  Scatter feta on top of everything.  Garnish with grilled cheese sandwiches.

Silver Lake Farms CSA: 4/9 pick-up

11 Apr

In this week’s pick-up:

Butter lettuce
Adolescent romaine and oak leaf lettuces
Baby spinach

Recipe: Not Award-Winning Spicy Chipotle Lentil Chili

9 Apr

Back in college I made a lentil chili from a house mate’s cookbook that was out of this world.   Seriously delicious, and I’ve been trying to track down the recipe ever since (the book disappeared from our house and I’m not sure what cookbook it was – I thought Mollie Katzen, but her lentil chili recipe is not what I remember).  Anyway, a friend hosted a chili cook-off last weekend so it was the perfect opportunity to experiment with lentil chili.  I decided to go with this recipe from a food blogger b/c it seemed similar to the one I remembered.  It was good, not mind blowing, and we didn’t win a prize at the cookoff (not surprising though since we were the only vegetarian entry – my friend’s grandma ended up taking home the whiffle ball/bat set prize).  Despite the name, and the chipotles, this chili isn’t terribly spicy and was enhanced by a shot of hot sauce on top.


  • 1/2 cup vegetable oil
  • 2 medium onions, peeled and finely chopped
  • 6 cloves garlic, peeled and finely chopped
  • 1 Tbsp. cumin
  • 1/4 cup chili powder
  • 1/2 tsp. cinnamon
  • 1 tsp. red pepper flakes
  • 2 carrots, peeled and diced into 1/4 inch cubes
  • 4 stalks celery, diced into 1/4 inch cubes
  • 2 pasilla peppers, skins blackened and peeled, diced into 1/4 inch cubes
  • 5 cups vegetable stock
  • 2 Tbsp. cornstarch
  • 1 (28 oz.) can diced tomatoes, or peeled tomatoes, squished into pieces
  • 2 1/4 cup dried brown lentils
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 cup beer (Fat Tire!)
  • Salt and Pepper to taste

Toppings: sour cream, shredded Cheddar, hot sauce

Heat oil in large pot or Dutch oven large enough to be your final chili pot. Add onions, carrots and celery and cook until softened, about 5-10 minutes. Add garlic, cumin, chili powder, cumin, red pepper flakes and green pepper and cook, stirring, another 5 minutes.

Heat vegetable broth in separate pot until boiling. Take out about 1/4 cup of stock into a separate bowl and mix with cornstarch until completely blended into a smooth paste. Add a little more hot broth and blend in well to avoid lumps. Add this to the sauteed vegetables in chili pot. Stir and add remaining hot broth, 1 cup at a time, to blend.

Add tomatoes to chili pot and bring to a boil. Add lentiles, chipotles, and beer and bring to another boil. Lower heat and simmer, 40-45 minutes, or until lentils are tender, but not mushy. Season with salt and pepper to taste.

Top with desired garnishes.

Serves 8-10

Recipe: Dill Roasted Beet Goat Cheese Crostini with Arugula Salad

9 Apr

Yay for beets!  The better the goat cheese, the better this dish is, so splash out for the good stuff.  I’ve never been a big fan of dill – not sure why (dill pickles?) but they added a nice touch to the beets without a lot of overpowering flavor.  This dish was super satisfying paired with a simple arugula salad in a balsamic vinaigrette .

Ingredients for the beets

  • 4 beets (2 red and 2 yellow)
  • 2 T butter
  • 1/4 cup dill, chopped
  • juice of 1/2 lemon

Preheat oven to 400.  Trim and wash the beets.  Wrap each beet individually in foil and bake in a dish for 40 minutes to an hour, or until a sharp knife easily pierces the beet (if the beets are different sizes, some will cook faster than others).  Cool enough to handle.  Wearing rubber gloves (to keep your skin from turning pink), peel off the skin and trim any problem areas with a knife.  Keep the red beets separate from the yellow ones.  Chop into 1/2 inch pieces and set aside.  Meanwhile, melt the butter in a large pan, toss in the dill and squeeze the lemon into the mixture.  Toss the beets in the butter (yellow ones first, then red) and set aside.

Ingredients for the Crostini

  • 4 thick slices seeded whole grain bread, toasted
  • 4 oz good goat cheese
  • Beets, prepared as above

To assemble, lavish the cheese on the toast and gently place the beets on top.  Serve with an arugula salad.  Enjoy!

Recipe: Mushroom Quenelles with Spring Vegetables

9 Apr

This recipe was in yesterday’s LA Times “Food” section and I just knew I had to make it right away.  I don’t think I’ve ever made a recipe from the newspaper the day it came out, but I was inspired by the baby artichokes we had in our fridge at home, leftover from a fritata we made earlier in the week.  Shockingly, this recipe uses none of our CSA ingredients – we’re picking up today and honestly we’ve used everything up except for some dill.  The artichokes are from the SM farmers market, though the asparagus and mushrooms were from Trader Joe’s.

Honestly, this recipe may be one of the best things I’ve ever made at home.  It’s not a simple recipe, but, as long as you follow the steps and move quickly, it’s pretty fool proof.  They do divide the recipe so you could make the quenelles and blanch the veggies the day before if you want to make this for a dinner party.  We divided the recipe in half and it was just perfect for 2 people.

P.S. Apologies for the blurry photo – all the photos I took of this dish turned out blurry for some reason.

Recipe: Pasta with Asparagus and Egg

9 Apr

OK – so technically this doesn’t have any CSA ingredients in it either – but the asparagus are from the Santa Monica farmers market, and the herbs are from our yard.


  • 1 bunch asparagus, trimmed and sliced into 2-inch lengths
  • Whole wheat linguine pasta for 2 people
  • small handfull of chives, chopped
  • small handfull of tarragon, chopped
  • red pepper flakes to taste
  • grated Parmesan cheese to taste
  • 2 eggs, fried sunny side up (yolk should be runny)

Bring a large pot of salted water to boil and throw in the pasta.  About a minute before the pasta is done, throw the asparagus into the pot.  Drain and put back into the pot.  Combine pasta with herbs, olive oil, red pepper flakes and cheese plus S&P.  Toss to combine.  Put on plate and top with egg and more cheese if you like.  Beyond yummy!