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Beets
Beet Salad with Goat Cheese and Walnuts
     Borscht
Bell Peppers
     Sesame Chicken Couscous Salad
Broccoli
     Sesame Chicken Couscous Salad
Greens
     Basic Mustard Greens
     Bulgur and Greens
Potatoes
     Herb Roasted New Potatoes
Radishes
     Marinated Radish Salad
Spinach
     Spring Spinach and Garlic Frittata
Swiss Chard
     Swiss Chard Lasagna
Tomatillos
     Chunky-Peach-Mango-Salsa

Beets

Beet Salad with Goat Cheese and Walnuts

submitted by Beth Black

6 medium beets, tops removed, leaving 1/4 inch of stems
2 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
Lots of ground pepper
5 tablespoons olive oil
4 cups mixed greens, such as romaine, or any green leaf lettuce
2 cups arugula (I usually just use greens….I’ve never tried it with the arugula)
1 scallion
1/2 cup chilled crumbled goat cheese
1/4 cup chopped walnuts, toasted

1. Scrub the beets well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the
beets until tender when pierced with a knife, about 45-60 minutes. Drain well and let cool. Slip
the skins off the beets. Dice the beets and place in a bowl.
2. To make the dressing: whisk together the lemon juice, garlic,salt, pepper, and oil. Pour a few
tablespoons of the dressing over the beets and toss.
3. Just before serving, combine the greens, arugula, and scallion in a large bowl. Add more if
needed.
4. Place the greens on 4 salad plates. Spoon on mounds of beets. Sprinkle with the goat cheese
and walnuts and serve.
Spinach could be used as an alternative. Also, in a pinch cream cheese tastes pretty good.

Borscht

submitted by Lacey Castor from Simply Recipes

Ingredients

* 8 cups beef broth*
* 1 pound slice of meaty bone-in beef shank
* 1 large onion, peeled, quartered
* 4 large beets, peeled, chopped
* 4 carrots, peeled, chopped
* 1 large russet potato, peeled, cut into 1/2-inch cubes
* 2 cups thinly sliced cabbage
* 3/4 cup chopped fresh dill
* 3 Tbsp red wine vinegar
* 1 cup sour cream
* Salt and pepper to taste

Method

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Serves 6.

Bell Peppers

Sesame Chicken Couscous Salad

1 1/2 cups chicken or vegetable broth
1 teaspoon soy sauce
1 teaspoon sesame oil or olive oil
Combine and bring to a boil.

1 cup uncooked couscous
Place in large bowl and stir in boiling broth. Cover and let stand 5-8 mintues. Fluff with fork.

2 green onions, sliced
1 large red or green bell pepper, chopped
Stir in. Cover and refrigerate until chilled.

1 1/2 cups sugar snap peas or snow peas (optional)
3/4 cup broccoli florets
Steam peas 1 minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.

1 cup cooked chicken, tofu, or tempeh
Add to couscous with broccoli and peas.

1/4 cup lemon juice
2 Tablespoons olive oil
2 teaspoons soy sauce
1/4 teaspoon pepper
1 teaspoon sesame oil
Combine and mix into couscous mixture.

1/4 cup slivered almonds, toasted
1 Tablespoon sesame seeds, toasted
Mix in immediately before serving. Serve chilled or at room temperature.

[From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Greens

Basic Mustard Greens

Serves 4.

Ingredients
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil

Method
1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Bulgur and Greens

submitted by Beth Black

1/3 cup olive oil
2 large onions, finely diced
6 garlic cloves, minced
3 scallions, thinly sliced and divided
1/4 teaspoon crushed red pepper flakes
1 1/4 cup coarse bulgur (they sell light bulgur at Kroger, which works just fine)
1 cup water (the recipe calls for 1 cup, but I usually use closer to two cups)
1/4 teaspoon salt
1 pound fresh spinach, torn or 1 pound Swiss chard stems diced and leaves finely chopped

1. Heat the oil in a large saucepan over medium heat. Add the onions, garlic, all but two
tablespoons scallions and the red pepper flakes (and swiss chard stems if using). Saute for 10
minutes or until onions soften.
2. Add remaining ingredients (except the reserved scallions), stuffing the spinach or swiss
chard leaves on top. Cover the pot tightly, lower the heat to a simmer and cook for 30 minutes.
Remove the cover occasionaly and stir to distribute the greens. (This is when I test the bulgur to
see if it needs more water, I usually add more and stir.)
3. Remove the pot from the heat and let sit undisturbed for 10 minutes so all the liquid gets
absorbed. (I usually don’t have to do this, the water is already absorbed. Taste a little of the
bulgur to make sure it’s tender.)
Give it a Greek flair by adding 1/2-1 cup crumbled feta cheese and garnish with the reserved
scallions.

Potatoes

Herb Roasted New Potatoes

1 large shallot (chopped)
1 large clove garlic (minced)
1 bay leaf (crumbled)
1 Tbsp fresh thyme (chopped)
1 Tbsp fresh sage (chopped)
1 Tbsp fresh oregano (chopped)
¾ tsp salt
½ tsp pepper
Blend together in a food processor or blender.
½ cup olive oil

Add and blend until shallot is finely chopped. Transfer 1/3 cup of herb mixture to a large bowl.
16 small red or white new potatoes (scrubbed and patted dry)
Add to bowl with the herb mixture. Toss potatoes to coat well. Transfer potatoes to large oiled
baking sheet. Bake in preheated oven at 375F, turning occasionally for even browning, until
tender when pierced with a small knife and crusty brown, about 45 minutes. Transfer potatoes to
a shallow bowl. Drizzle with the remaining herb mixture and serve immediately.

Radishes

Marinated Radish Salad

Serves 6-8

8 large bunches radishes (slide, diced, or julienned)
8 green onions (sliced)
¼ cup fresh dill (chopped)
½ cup olive oil
¼ cup lemon juice
1 tsp sugar
1 tsp Dijon mustard
½ tsp salt
pepper to taste

Combine radishes, onions, and dill.

Stir together other ingredients and pour over radish mixture. Toss lightly. Cover and refrigerate at least 2 hours but no longer than 4. Remove 30 minutes before serving. Stir.

Can sprinkle with shredded Swiss cheese when serving.

Spinach

Spring Spinach and Garlic Frittata

SERVINGS: 8

Ingredients
1 cup fine fresh bread crumbs
5 tablespoons unsalted butter–4 melted
1 dozen large eggs
1/2 cup milk
Kosher salt and freshly ground pepper
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 pound fresh spinach, large stems trimmed
1 teaspoon fresh lemon juice
1/2 pound mesclun
1 tablespoon aged sherry vinegar
1 tablespoon extra-virgin olive oil

Directions
Preheat the oven to 350°. Spread the bread crumbs on a rimmed baking sheet and bake for about 5 minutes, or until lightly toasted. Transfer to a bowl and stir in the 4 tablespoons of melted butter. Leave the oven on.

In a large bowl, whisk the eggs with the milk and season with salt and pepper. In a large cast-iron or nonstick ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil; swirl the pan to coat the bottom and side. Add the garlic and cook over low heat, stirring occasionally, until golden, about 4 minutes. Add the spinach and stir with tongs until slightly wilted. Drain off any liquid and spread the spinach evenly in the pan and sprinkle with the lemon juice.

Pour the eggs over the spinach and cook over moderately low heat until the bottom begins to set, about 4 minutes. Sprinkle the top with the buttered bread crumbs and transfer the pan to the oven. Bake for 15 to 20 minutes, or until the frittata is just set.

Loosen the frittata with a spatula and slide it out onto a large plate, bread crumb side up. Alternatively, cut the frittata into 8 wedges in the pan. Serve the frittata warm or at room temperature.

Make Ahead
The frittata can stand at room temperature for up to 1 hour.

Compliment with salad greens in a vinaigrette dressing.

Swiss Chard

Swiss Chard Lasagna

submitted by Chris Wilcox

Ingredients

6 no-boil lasagna noodles
3 tablespoons extra-virgin olive oil, plus more for brushing
1 bunch Swiss chard, finely chopped, leaves and stems separated
4 cloves garlic, sliced
1 cup ricotta cheese
1/4 cup heavy cream
1 large egg
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh basil
Kosher salt and freshly ground pepper
7 ounces asiago cheese, shredded (about 2 cups)
2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)

Directions

Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.

Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.

Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago.

Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.

Tomatillos

Chunky Peach-Mango Salsa

submitted by Beth Black

Coarsely chop:

4-5 Tomatillos
Red onion
Lots of tomatoes
Green pepper
Jalapeno pepper
Peach
Mango

Add:

Parsley
Salt and pepper

Cook the tomatillos in the microwave for a few minutes (I think it brings out the flavor) cool,
and add to the bowl. Everything is chopped by hand and mixed in. I usually use a little lime juice
and some garlic, but I didn’t this time and it seemed to taste just fine. Both of those would taste
good, though. A little sweet and a little tangy.

Thanks to all the CSA folks who put in some hard work on some very hot days!