CSA Box #3

 CSA Box #3 included the following: squash, zucchini, kohlrabi, collards, cabbage, pac choi, radicchio, turnips, beets, onion, basil, & peas.  Below are some recipes to go with the vegetables in your box.

Southern Cabbage Recipe

Ingredients

• 1 head of cabbage
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon of seasoning salt (or season to taste)
• Fresh black pepper
• 1½- 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!) 

Instructions

1. Step 1.) Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
2. Step 2.) In a large pot, add butter, olive oil, salt, pepper, & cabbage.
3. Step 3.) Add in chicken broth and toss.
4. Step 4.) Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
5. Step 5.) Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.

This is a very basic (but flavorful) cabbage recipe. If you wanna add a lil spunk to your cabbage throw in some sauteed onions, garlic, red pepper flakes, and smoked meat. Yum! 

Sesame pac choi

Ingredients

• 1 large pac choi
• 2 tbsp olive or coconut oil
• 2 tbsp toasted sesame oil
• 1 large garlic clove, crushed and finely chopped
• 1 mild green chilli, seeded and finely chopped
• 1 tbsp Thai fish sauce (optional)

Method

1. Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
2. Heat the oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
3. Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.

Sautéed Baby Squash with Basil and Feta

Ingredients

1 tablespoon olive oil

4 cups of squash, halved (about 18 ounces)

2 cups sliced onion or leek (about 2)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons crumbled reduced-fat feta cheese

2 tablespoons finely chopped fresh basil

Preparation

1.      Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

Zucchini Fritters

Ingredients

Soy dipping sauce:

• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons sugar
• Crushed red pepper flakes

Fritters:

• 1 1/2 pounds zucchini (about 3 medium), grated
• 1/2 teaspoon kosher salt plus more for seasoning
• 1 large egg
• 1/4 cup all-purpose flour
• 3 tablespoons finely chopped fresh chives
• 1 tablespoon cornstarch
• Freshly ground black pepper
• 1/3 cup vegetable oil

Preparation

For soy dipping sauce:
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

For fritters:
Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

Mom's Zucchini Bread

Ingredients:

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs

1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts

Directions:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Easy Pickled Beets Ingredient 1 pound small beets (about 7 beets) 1/2 cup white vinegar 1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon black peppercorns 2 bay leaves   Preparation 1. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl. 2. Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves. Roasted Beets With Feta Directions Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-feta-recipe.html?oc=linkback Caramelized Turnips "Turnips simmer to tenderness, then are coated with butter and a little sugar and cooked to sweet perfection." Ingredients: 3 cups diced peeled turnips 1/4 cup water 1 cube chicken bouillon 1 tablespoon butter, or more as needed 2 tablespoons white sugar Directions: 1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot. Kickin' Collard Greens "If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice." Ingredients: 1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2 -inch pieces Directions: 1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. 2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Kohlrabi Apple Slaw Ingredients Kohlrabi, cut into matchsticks Apple, cut into matchsticks Olive oil Fresh lemon juice Salt and pepper Directions 1.      Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper. Cook's Note If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin. Leon O'Neal's Turnip Greens At Leon's "World's Finest" In & Out B-B-Q House on Galveston Island, they serve tender ribs and tangy sauce with sensational Southern-style vegetables. "It's all in the seasoning," says Leon. Here's his recipe for turnip greens. Ingredients 1 large bunch turnip greens 1 small turnip, peeled and diced Dash of sugar 6 slices bacon, diced 1 onion, diced 1 tablespoon lemon pepper Salt to taste Louisiana hot-pepper sauce Preparation Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain. In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Serve with Louisiana hot-pepper sauce. Beet Greens Recipe "Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!" Ingredients: 2 bunches beet greens, stems removed 1 tablespoon extra-virgin olive oil, or to taste 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (optional) salt to taste freshly ground black pepper to taste 2 lemons, quartered Directions: 1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop. 2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges. Grilled Radicchio Salad Recipe Ingredients 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together 1/2 cup olive oil, plus more to coat radicchio 1/4 cup balsamic vinegar 1 teaspoon salt 3 chopped garlic cloves 1/2 teaspoon mustard Salt and black pepper Pecorino or parmesan cheese for garnish Method 1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together. 2 Prepare your grill for high, direct heat. 3 Coat quartered radicchio with olive oil and sprinkle with salt. 4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop. 5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper. Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.