Some Recent Meals

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Crumpets with Chamomile Creme Anglaise & Blueberries

Wine Braised Turnips and Kohlrabi with Salad and Sausage

Kale and White Bean Soup with Home Made Stock

Strawberry Morning Muffins

Mother's Day Lunch

Beet, Citrus and Avocado Salad

Radish, Mint and Cream Cheese Finger Sandwiches

Beet Green & Mushroom Quiche

Mac 'n' Cheese with Braised Collard Greens

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

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: Spicy Radish Salad

Veggie burgers tonight with a fun, spicy radish salad based on this recipe from Design Sponge, scaled down for 2 people.  It’s a pretty quick salad that uses up a lot of radishes, if you’re starting to notice that they’re piling up.

Ingredients

• 1/8 cup olive oil
• 3 cloves of garlic total (1 clove for dressing, pulverized, and 2 cloves sliced for infusing the chile oil)
• 1 t red chile flakes
• juice of 1 lemon
• juice of 1/2 tangerine
• 1/4 cup of grated piave (if you can’t find it, substitute parmesan or a good aged cheddar)
• 1 bunch of radishes, smaller ones halved, larger ones quartered
• small handful of basil rough chopped

Pour olive oil in pan over med-low heat, allow oil to get hot add chili flakes and garlic cook 3-5 minutes. Remove from heat, sieve oil and let cool.  Meanwhile turn the garlic into a paste by using a knife and salt.  Put in bowl with citrus juice and some pepper.  Whisk in the oil.  Taste for salt/acid/etc.  Toss dressing with radishes, cheese and basil and serve.

Recipe: Creamy Green Garlic Salad Dressing

We had lots of the green garlic aioli left over from this recipe which makes a great salad dressing too, thinned down with a little red wine vinegar and tossed with lettuce and radishes.  It’s kind of like a fake caesar dressing.  Yum!  Also, the “chives” on the baked potato are greens from the baby shallots.

Recipe: Salted Radishes and Butter on Toast with Baby Shallots

Nothing is more decadent and easy as radishes lavished with fine butter and coarse salt.  Eat this snack and pretend like you’re in Paris.

Ingredients

• French baguette, thinly sliced on the bias
• Radishes, thinly sliced (1 per person)
• Fine unsalted butter, softened (French is best for this, but I bought Irish butter at Trader Joes – as long as it has a high butter fat content and tastes delicious on its own, it will work)
• The green part of the baby shallots from this weeks haul, finely sliced (chives will work too)
• Good kosher salt or other fancy salt

Toast the bread, lavish the butter on the bread (use more butter than you think you should) layer on radish slices and sprinkle with salt and greens.  Enjoy with a French accent.

Recipe: Creamy Carrot Soup and Amazing Sandwiches

It’s soup and sandwich night and we made a simple carrot soup served with a veggie sandwich with the most amazing green garlic aioli.  The soup recipe is from an old Food & Wine magazine.  It was very simple and light – if I were to do it again, I would add less water (maybe a quart of stock and 2 cups of water) and perhaps some more herbs.  The green garlic aioli (from Epicurious) really makes the sandwich and is completely addictive.  The recipe makes plenty and you’ll find yourself putting it on anything you can – eggs, burgers, chocolate…

Ingredients for the soup (makes a lot, plenty for lunch all week)

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped
• 1 quart low-sodium vegetable broth
• 1 quart water
• 2 pounds carrots, sliced 1/3 inch thick
• 2 negi (if you still have them from last week’s CSA) or 6 large scallions, thinly sliced crosswise
• 2 teaspoons poppy seeds
• 1 cup half & half
• Salt and freshly ground pepper

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the half & half and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Ingredients for the sandwich (makes 2)

• 4 sliced whole grain bread, toasted
• hummus
• 2 radishes, thinly sliced
• 1 avocado, sliced
• robusto cheese, sliced
• several leaves red oak leaf lettuce
• amazing green garlic aoli

Assemble sandwich as you like and dig in.

Ingredients for amazing green garlic aioli

• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
• 1/4 teaspoon fleur de sel or coarse kosher salt
• 3/4 cup mayonnaise, divided
• 2 teaspoons fresh lemon juice

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice

Recipe: Giant Kitchen Sink Salad

It’s Thursday and we’re picking up more veggies tomorrow, but have too many that we haven’t been able to eat yet.  So tonight we combined as many of them as we could into a giant kitchen sink salad.

Ingredients

• A few leaves red oak leaf lettuce
• A few leaves green oak leaf lettuce
• A few leaves wildfire lettuce
• A few leaves dandelion greens
• Small bunch of radishes, sliced
• 1 avocado, chunked
• Bunch of sugar snap peas, from our garden (!)
• Half red onion, thinly sliced
• Baked tofu (five spice flavor), cubed
• 2 cuties (tangerines), separated

Wash lettuce and tear into bite sized pieces.  Combine with the rest of the ingredients in a giant bowl and toss with salt & pepper.

Ingredients for dressing

• 1 T dijon mustard
• 2 T red wine vinegar
• 5 T olive oil
• 2 green garlic, sliced

Whisk together mustard and vinegar, add salt and pepper.  Slowly whisk in olive oil until emulsified.  Throw in garlic and let sit to marry the flavors.

Toss everything together in the giant bowl and serve on giant plates.  Try to figure out how to use the rest of the lettuce asap.