2020 CSA Week 2 Recipes

White Bean Lettuce Wrap

Cook 1 cup of white beans or use 1 can of cannellini beans. Toss cooked beans with 1/4 cup mayonnaise,  1/4 cup sour cream, the juice of 1 lemon (about 3 tbsp), 1/4 cup sunflower seeds, 1 tsp salt, 1/2 tsp ground black pepper. Finely chop 3 green onions, 1/4 cup cilantro, and 1 tomato, then add to white bean mixture. Mix thoroughly, and serve atop single leaves of bibb lettuce. 

Spinach and Green Onion Stuffed Flatbread

To form dough combine 1 cup white flour and 1/2 cup wheat flour, a pinch of salt, 1 tbsp olive oil, and 3/4 cup warm water. Allow to rise for 30 minutes.

Boil 2-3 medium sized potatoes until tender. Mash potatoes (easiest by hand) and combine 1 cup finely chopped spinach, 1/2 cup chopped green onions, 1/4 cup finely chopped cilantro, 1 tsp salt, and 1/2 pepper. 

On a floured surface separate the dough into 4 equal balls, then roll each of the balls flat to 1/4 inch thickness. Separate the filling into 4 equal balls. Place the filling in the center of each flattened dough ball, and then fold the dough in half and pinch along the edge. Heat 2 tbsp cooking over medium heat in a large skillet. Lightly fry each flatbread on each side until golden brown, adding 1 tbsp new oil after each flatbread. Serve with sour cream or a chimichurri dipping sauce. 

Sauteed Pak Choi and Radishes

Cook 1 cup of basmati rice and set aside. 

Finely chop 1/4 cup cilantro. 

Slice pak choi into long, thin strips lengthwise. Julienne radishes. Roughly chop radish greens. Finely chop 1 green onion, whites and greens. Add 2 tbsp cooking oil to skillet over medium high heat. Add chopped green onion and cook for 1 minute. Add chopped radish greens and cook until wilted, Add pak choi and saute until tender, 3-5 minutes. Serve pak choi over a bed of rice with chopped radishes, chopped cilantro, and lemon tahini dressing. 

To make lemon tahini dressing combine 1/3 cup tahini, the juice of 1 lemon (about 3 tbsp) 2 tbsp maple syrup, 1/2 tsp salt, 1 clove minced garlic, and enough water to thin. 

Hearty Lettuce and Lentil Salad with Lemon Tahini Dressing

Roughly chop 1 head of bibb lettuce and 1 head of red lettuce. Cook 1/2 cup of lentils in 1 cup of water until lentils are tender, then allow to cool. Toss lentils with lettuce, lemon tahini dressing, and 1-2 oz feta cheese. 

Brassica Greens Pasta

Cook 1/2 lb (1/2 box) up to 1 lb of pasta, spaghetti or linguini, according to package instructions to slightly al dente, then reserve 1 cup of pasta water. 

Roughly chop 1 about 4 full cups of blooming brassica greens (broccoli raab, tatsoi, and mizuna) into 1 inch sections. Remove any rigid, fibrous stems, or chop them very finely, and tender stems can be chopped with greens. Flowers can also be roughly chopped, and will add a sweetness to the dish. Finely chop 2-3 green onions, including greens. Add 2 tbsp olive oil to a large deep dish skillet. Finely chop 2 cloves of garlic. Add garlic and whites of green onions and saute for 30 seconds until fragrant. Add greens, green of green onions, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring frequently until greens are tender and wilted.  Add 2 sardines and smash and chop them into the greens with a spoon or spatula. Add 1/2 tsp red pepper flakes and the juice of 1 lemon. Remove from heat and add pasta and reserved pasta water. Add 1/4 cup grated Parmesan cheese, and garish with extra Parmesan if desired.