Kohlrabi & Squash Slaw – PDF Orlando Rodriquez – Exec Chef Veraisons Restaurant
Kohlrabi and Summer Squash Slaw 6 each kohlrabi, fine julienne 1 each carrots 3 each summer squash 1 cup Orange Juice 1/8 teaspoon cayenne pepper - to taste 1 Tablespoon Salt 1/4 cup sugar 1/2 cup rice wine vinegar Method: Combine all ingredients together allow to marinate
Rhubarb Bars Adapted from: Fresh Food Nation, Martha Holmberg - pg. 214 Yield: 24 Bars Preheat Oven: 375 F Time: Prep 10min/ Stovetop 20min/ Oven 30 min + cooling Crust & Topping Rolled Oats 1 ½ Cups Flour 1 ½ Cups Baking Soda ½ teaspoon Salt ½ teaspoon Brown Sugar 1 ¼ Cups Butter 1 Cup + 2 Tbsp (1 ¼ sticks) Walnuts 1 Cup chopped Filling Rhubarb 3 Cups chopped Sugar 1 to 1 ½ Cups Cornstarch 2 Tablespoons Vanilla Extract | 1 teaspoon INSTRUCTIONS: MAKE THE CRUST & TOPPING: Put the oats, flour, baking soda, salt, and brown sugar in a food processor and pulse to blend. Add the butter and about ½ the nuts and process until the mixture starts to clump together. Put ½ of the mixture into a 9x13 inch baking dish. Add the remaining nuts to the rest of the oatmeal mixture, pulse once just to blend and reserve in the refrigerator for the crumb topping. Press the crust mixture into the baking dish to form an even layer over the bottom. Chill while you make the rhubarb filling. MAKE THE FILLING: Put chopped rhubarb, sugar, cornstarch, vanilla, and ¼ Cup water into saucepan over medium-high heat; bring to boil, stirring constantly, and then reduce heat to simmer. Continue cooking and stirring until the filling is thick and jam-like, 15-20 min. ASSEMBLE & BAKE: Let the filling cool, and then pour it over the bottom crust. Crumble the remaining topping mixture over the top as evenly as possible; it’s okay if rhubarb peeks through. Bake until bottom crust and topping are nicely golden and the filling is bubbling just a bit around the edges, 25-35 min. Cool completely before cutting into approx. 2” square
Creamy Garlic Scapes Salad Dressing Gluten Free | Grain Free | Egg Free | Sugar Free | Vegetarian Servings: 4 Servings Ingredients Ingredients: 2 Tbsp garlic scapes (fresh, or frozen), coarsely chopped 1/4 Cup extra virgin olive oil 3 Tbsp plain unsweetened yogurt, or sour cream 1 Tbsp mayonnaise 1 Tbsp fresh lemon juice 1 tsp dijon mustard 1/4 tsp cider vinegar 1/2 tsp fresh ground black pepper 1/4 tsp sea salt 1 tsp honey (optional) Caesar Salad 1 head romaine lettuce, torn into bite size pieces 1 Cup gluten free croutons 1/4 Cup Asiago, or Parmesan cheese shavings 2 tsp capers Instructions: 1. In a small food processor, add chopped Garlic Scapes, pulse several timesuntil finely chopped. You may have to scrape down the sides a couple of times to get even results. 2. Add oil, yogurt, mayonnaise, lemon juice, mustard, vinegar, pepper, and salt. Process until creamy and smooth. Taste and add pepper and salt if needed, or if you’re feeling adventuresome, add about a half teaspoon of Thai Fish Sauce, or Tamari Sauce. Taste again, adjust as needed. Garlic Scapes Caesar Salad 1. Add lettuce to salad bowl, drizzle with dressing, toss. Drizzle with more dressing and toss again as needed. 2. Top with cheese, gluten free croutons and capers. Best if served immediately. 3. Store and refrigerate extra dressing for up to a week. Notes: Please keep in mind that making substitutions will change the outcome. Crispy Capers: To make, add a couple of teaspoons of capers (drained) and a dab of oil to a small frying pan. On medium heat, shake and stir the capers for a couple of minutes, until they are lightly toasted all over. Set aside to cool. Sprinkle over Salad just before serving. Recipe by this Fox Kitchen at http://www.thisfoxkitchen.com/recipe-creamy-garlic-scapes-salad-dressing/
Chard Stalk Hummus Yield: 1 Cup (optional addition of chickpeas will increse yield) 2 C. chopped card stalks 2 garlic cloves 1/4 C. tahini 1/2 tsp. salt Juice of 1 Lemon (2 Tbsp) Bring a small pot of water to a boil. Add the chard stalks and boil for 5-10 minutes(depending on how thick they are) until the stalks are very soft.Drain well, squeezing out any excess water, and add the stalks to a food processor, along with the garlic, tahini, salt, and lemon juice. Pulse continuously until the dip is slightly chunky and still has some bite to it, scraping down the sides of the bowl with a rubber spatula as needed. Serve with a generous swirl of oil on top and a sprinkle of chopped fresh parsley if desired. Adapted from: Lye, Linda (2015) The CSA Cookbook. Minneapolis, MN: Voyageur Press} ***NOTE*** At the open house I added a can of drained and rinsed chickpeas to create a more full-bodied hummus.
French Dressing (Pampered Chef - recipe on Measure,Mix & Pour) 3 Tbsp. White vinegar 1 tsp Worchestershire Sauce 2 Tbsp Sugar 1 pressed clove garlic 1/4 Cup Ketchup 1/2-3/4 C. Oil Homemade with organic/non-gmo ingredients – our sources. Wizards Organic Worchestershire Sauce; Wegman’s organic ketchup; Organic Sugar, Wegman's Organic White Wine Vinegar, Stonybrook Organic Sunflower Oil
Creamy Basil Dip Quick & Easy - recommended by Donna G. - a fellow CSA member 1 C drained white beans 1 C packed fresh basil 1/4 C Italian dressing 1 Tbsp lemon juice Blend until smooth. Serve with veggie sticks