So thus far I haven't encountered too many radishes in my CSA shares. In fact, I think I got the first ones during my winter share with Garden of Eve. I also got some in my first Sunnyside CSA share.
Basically, I had no idea what to do with them. Mostly, I'd just slice them up and put them in Mexican Mush (beans, veggies, cheese and sometimes meat) and a Mexican inspired salad. I got the idea from my fav restaurant in BillyBurg (and probably my fav restaurant in NYC) Taco Chulo. (And, hello! Doesn't that picture of a radish flower coming out of nachos look scrumptous!) But the truth is that I could have happily done with out them.
Well last Saturday, a fellow coordinator with the Greenpoint-Williamsburg CSA let me on her on secret recipe for liking radishes. A sandwich!
Radish Sandwich
The recipe is simple: Place a few radishes, sliced thinly, on a baguette with butter and sea salt (a good amount of salt).
A wa-la. Delicious radishes. Who knew?
Sunday, June 21, 2009
Friday, June 19, 2009
Thursday, June 4, 2009
First Sunnyside CSA pick up!
Today was the first pick up for the Sunnyside CSA. I am desperately in need of the good habits that come with CSA pick ups.
In my first share:
Lettuce
Arugula
Beets
Turnips (all of which I gave to my share partner and I got the beets! yay!)
Radishes
Rhubarb
Strawberries
The question on my mind: What are some breakfast recipes for CSA veggies?
In my first share:
Lettuce
Arugula
Beets
Turnips (all of which I gave to my share partner and I got the beets! yay!)
Radishes
Rhubarb
Strawberries
The question on my mind: What are some breakfast recipes for CSA veggies?
Wednesday, April 29, 2009
The first really hot day summer salad
On Saturday, we got our second to last Winter CSA share. This was the first year it went on for 6 months and I have to say, I was pretty done with winter food. So I was thrilled to come home to bags and bags of greens! Baby kale, baby spinach, baby swiss chard, mixed greens, and pea shoots, oh my!
I stopped by the the health food store in my neighborhood and grabbed a couple carrots and some sharp cheddar among other things. When I got home, I threw them in the food processor using the grating attachment figuring that I'd have left overs ready to go for salads during the week. Then I threw together this salad ... which, since we had just finished moving a fouton, air conditioner, and tv into our aparment, was the best thing ever. So without further adeux ...
The first really hot day summer salad
Bunch of mixed greens
Big handful of pea shoots
Big handful of grated carrots
Smallish handful of grated cheddar cheese
3 T Olive Oil
1 T balsamic vinegar
1 T red wine vinegar
1 T mustard
1 clove of garlic, minced
Put the mixed greens, pea shoots, carrots, and cheese on a cutting board and chop away! When everything is in small, bite-sized pieces, throw into a big bowl.
In a small bowl, whisk the olive oil, vinegars, mustard, and garlic together until fully emulsified. Pour the dressing over the salad and toss. Wa-la!
Bonus: Pinneapple-Black Cherry Spritzer
Black Cherry Juice*
Pinneapple Juice*
Sprite Zero**
Fill the glass about 1/3 with each. Mix. Drink. Delicious
*Any combo of juices or just one type can be used.
** Sparkling water, regular 7-Up or Sprite, or a flavored spritzer (like Whole Foods brand) can be used.
I stopped by the the health food store in my neighborhood and grabbed a couple carrots and some sharp cheddar among other things. When I got home, I threw them in the food processor using the grating attachment figuring that I'd have left overs ready to go for salads during the week. Then I threw together this salad ... which, since we had just finished moving a fouton, air conditioner, and tv into our aparment, was the best thing ever. So without further adeux ...
The first really hot day summer salad
Bunch of mixed greens
Big handful of pea shoots
Big handful of grated carrots
Smallish handful of grated cheddar cheese
3 T Olive Oil
1 T balsamic vinegar
1 T red wine vinegar
1 T mustard
1 clove of garlic, minced
Put the mixed greens, pea shoots, carrots, and cheese on a cutting board and chop away! When everything is in small, bite-sized pieces, throw into a big bowl.
In a small bowl, whisk the olive oil, vinegars, mustard, and garlic together until fully emulsified. Pour the dressing over the salad and toss. Wa-la!
Bonus: Pinneapple-Black Cherry Spritzer
Black Cherry Juice*
Pinneapple Juice*
Sprite Zero**
Fill the glass about 1/3 with each. Mix. Drink. Delicious
*Any combo of juices or just one type can be used.
** Sparkling water, regular 7-Up or Sprite, or a flavored spritzer (like Whole Foods brand) can be used.
Sunday, April 19, 2009
Lamb Steak in Cheddar-Beer-Tomato Gravy with Sour Cream Kale Gnocchi
Lamb Steak in Cheddar-Beer-Tomato Gravy with Sour Cream Kale Gnocchi
1 lb lamb steaks (from 8 O'Clock Ranch)
Salt, Pepper, and Garlic Powder
2 tbsp butter
1 package Gnocchi
1 package frozen kale (from Winter Sun Farms)
1/2 cup of sour cream
1/2 sweet onion, diced
2 tbsp flour
1 cup beer (I used Sam Adams)
1 package of frozen diced heirloom Tomatoes (from Winter Sun Farms)
1/2 block of extra sharp cheddar cheese, grated (the food processor is your friend)
Pre-heat the oven to 425 degrees.
Put the Gnocchi and water in a pot and heat it until boiling. When the Gnocchi float to the top, cook for 2 more minutes. Drain and return to pot.
Heat 1 tbsp of butter in a cast iron pan (required*) over medium-high heat until melted and sizzling. Rub the lamb steaks with salt, pepper, and garlic powder. Sear the steaks in the butter for about 1 minute per side. Put the whole pan in the oven and cook for 6 minutes or until done to your liking.
While the steak is cooking, squeeze the excess water out of the kale. Put the kale in a microwave safe dish and heat on high for 1 minute. When the Gnocchi is done, add the kale and sour cream to the Gnocchi and mix.
After the steak is done, remove the steaks from the pan and put it back on the stove over medium heat. Add the other tbsp of butter and the onions. Cook until the onions soften (a minute or two). Add the flour and stir until the flour is mixed. Add the cup of beer and the package of tomatos. Bring the sauce to a boil then reduce to a simmer. Using a figure 8 motion, stir in the cheddar cheese.
Put the steak and Gnocchi on the plate and pour the sauce over everything!
------
Substitutions: Frozen spinach would work dandy in place of the kale. 2 cans of diced tomatoes is probably about equivalent to my package of tomates.
*If you don't have a cast iron skillet, get one! Just kidding (sort of). Cook the steak however you normally cook steak then.
-----
This was pretty damn good if I do say so myself. The sauce could have been thicker and if I do it again, I'd either use 4 tbsp of flour or only a 1/2 cup of beer or the whole block of cheese or some combination of the three.
1 lb lamb steaks (from 8 O'Clock Ranch)
Salt, Pepper, and Garlic Powder
2 tbsp butter
1 package Gnocchi
1 package frozen kale (from Winter Sun Farms)
1/2 cup of sour cream
1/2 sweet onion, diced
2 tbsp flour
1 cup beer (I used Sam Adams)
1 package of frozen diced heirloom Tomatoes (from Winter Sun Farms)
1/2 block of extra sharp cheddar cheese, grated (the food processor is your friend)
Pre-heat the oven to 425 degrees.
Put the Gnocchi and water in a pot and heat it until boiling. When the Gnocchi float to the top, cook for 2 more minutes. Drain and return to pot.
Heat 1 tbsp of butter in a cast iron pan (required*) over medium-high heat until melted and sizzling. Rub the lamb steaks with salt, pepper, and garlic powder. Sear the steaks in the butter for about 1 minute per side. Put the whole pan in the oven and cook for 6 minutes or until done to your liking.
While the steak is cooking, squeeze the excess water out of the kale. Put the kale in a microwave safe dish and heat on high for 1 minute. When the Gnocchi is done, add the kale and sour cream to the Gnocchi and mix.
After the steak is done, remove the steaks from the pan and put it back on the stove over medium heat. Add the other tbsp of butter and the onions. Cook until the onions soften (a minute or two). Add the flour and stir until the flour is mixed. Add the cup of beer and the package of tomatos. Bring the sauce to a boil then reduce to a simmer. Using a figure 8 motion, stir in the cheddar cheese.
Put the steak and Gnocchi on the plate and pour the sauce over everything!
------
Substitutions: Frozen spinach would work dandy in place of the kale. 2 cans of diced tomatoes is probably about equivalent to my package of tomates.
*If you don't have a cast iron skillet, get one! Just kidding (sort of). Cook the steak however you normally cook steak then.
-----
This was pretty damn good if I do say so myself. The sauce could have been thicker and if I do it again, I'd either use 4 tbsp of flour or only a 1/2 cup of beer or the whole block of cheese or some combination of the three.
Sweet Chili-Soy Glazed Slow Cooker Ribs with Soy Green Beans
Sweet Chili-Soy Glazed Slow Cooker Ribs with Soy Green Beans
For the Ribs:
1/2 cup Sweet Chili Sauce
1/2 cup Soy Sauce
2 tblsp minced garlic
1 lb Spare Ribs (from 8 O'Clock Ranch)
Pour the Sweet Chili Sauce, Soy Sauce, and garlic into the Slow Cooker. Add the ribs. The sauce should be mostly covering the ribs. Cook on low for 8-9 hours. Done. (Gotta love the Slow Cooker!)
For the Green Beans:
Frozen Green Beans (from Winter Sun Farms)
Grape Seed Oil
Soy Sauce
Heat the a skillet or wok with about 1 tbsp of Grape Seed Oil over medium high heat. Add the green beans. When the green beans start to get warm, douse with soy sauce to your liking.
-----
This meal was pretty delicious. Cooking ribs and any toughish meat in the Slow Cooker is amazingly easy and always delicious.
For the Ribs:
1/2 cup Sweet Chili Sauce
1/2 cup Soy Sauce
2 tblsp minced garlic
1 lb Spare Ribs (from 8 O'Clock Ranch)
Pour the Sweet Chili Sauce, Soy Sauce, and garlic into the Slow Cooker. Add the ribs. The sauce should be mostly covering the ribs. Cook on low for 8-9 hours. Done. (Gotta love the Slow Cooker!)
For the Green Beans:
Frozen Green Beans (from Winter Sun Farms)
Grape Seed Oil
Soy Sauce
Heat the a skillet or wok with about 1 tbsp of Grape Seed Oil over medium high heat. Add the green beans. When the green beans start to get warm, douse with soy sauce to your liking.
-----
This meal was pretty delicious. Cooking ribs and any toughish meat in the Slow Cooker is amazingly easy and always delicious.
Wednesday, December 17, 2008
Two Hearty Winter Mac 'n Cheeses
Two winter veggie versions of Mac n Cheese to get you through the long, cold nights.
Cold Season Mac n Cheese
1/2 lb. of pasta
1 lb. of ground lamb (or beef or chicken)
1 bunch of Kale, coarsely chopped
1 turnip
1 butternut squash
1 tbsp Olive Oil
2 tbsp butter
2 tsp dried thyme
1/2 medium onion, diced
3 tbsp flour
2 cups chicken broth
1 cup half and half
2 cups cheddar cheese
1/2 cup Parmesan cheese
Nutmeg
Pre-heat the oven to 400.
Cut the butternut squash in half and scoop out seeds. Place on a roasting pan with a thin layer of water. Roast the squash until the top collapses - about 40 minutes. Once roasted, scoop out the flesh.
Meanwhile, peel the turnip and grate it in a food processor. Add the meat to a pan and begin to cook on medium-high heat. Once the meat begins to brown add the kale and turnip to the pan and cook until the meat is cooked through and the kale is bright green.
While the meat is cooking, add the oil and butter to a pan. Once it's melted, add the thyme and onion. Cook the onions for a minute then add the flour and cook while stirring for another minute or two. Whisk in the stock and then the squash. Once it's evened, stir in the cream and bring the sauce to a bubble. Stir in the cheese and season with salt, pepper, and nutmeg.
Mix the pasta, meat & veg mixture, and sauce together.
Hearty Mac n Cheese
1 box of Mac n Cheese
4 strips of bacon
1 bunch of kale, coarsely chopped.
Make the mac n cheese per directions (or use the recipe above. You can make the sauce with or without the squash. If you don't use the squash, cut the amount of broth in half and/or use milk for all or some of it).
Cook the bacon as you like - as for me, I'm a microwave kind of girl.
Saute the kale in olive oil until bright green.
Mix together. Grate in extra cheese if you like.
Cold Season Mac n Cheese
1/2 lb. of pasta
1 lb. of ground lamb (or beef or chicken)
1 bunch of Kale, coarsely chopped
1 turnip
1 butternut squash
1 tbsp Olive Oil
2 tbsp butter
2 tsp dried thyme
1/2 medium onion, diced
3 tbsp flour
2 cups chicken broth
1 cup half and half
2 cups cheddar cheese
1/2 cup Parmesan cheese
Nutmeg
Pre-heat the oven to 400.
Cut the butternut squash in half and scoop out seeds. Place on a roasting pan with a thin layer of water. Roast the squash until the top collapses - about 40 minutes. Once roasted, scoop out the flesh.
Meanwhile, peel the turnip and grate it in a food processor. Add the meat to a pan and begin to cook on medium-high heat. Once the meat begins to brown add the kale and turnip to the pan and cook until the meat is cooked through and the kale is bright green.
While the meat is cooking, add the oil and butter to a pan. Once it's melted, add the thyme and onion. Cook the onions for a minute then add the flour and cook while stirring for another minute or two. Whisk in the stock and then the squash. Once it's evened, stir in the cream and bring the sauce to a bubble. Stir in the cheese and season with salt, pepper, and nutmeg.
Mix the pasta, meat & veg mixture, and sauce together.
Hearty Mac n Cheese
1 box of Mac n Cheese
4 strips of bacon
1 bunch of kale, coarsely chopped.
Make the mac n cheese per directions (or use the recipe above. You can make the sauce with or without the squash. If you don't use the squash, cut the amount of broth in half and/or use milk for all or some of it).
Cook the bacon as you like - as for me, I'm a microwave kind of girl.
Saute the kale in olive oil until bright green.
Mix together. Grate in extra cheese if you like.
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