Here are various recipes to use the vegetables you receive in your CSA shares or purchase at the Farmers Markets.
- 2 teaspoons canola oil
- 1 small onion sliced
- 1 clove garlic minced
- 1 teaspoon minced ginger
- 1 head napa cabbage cleaned and sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.
Roasted Carrots with Carrot-Top Pesto
This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.
- 3 pounds small carrots with tops any color
- 2 tablespoons vegetable oil
- Kosher salt freshly ground pepper
- 1 garlic clove
- 3 tablespoons macadamia nuts or pine nuts
- 1/2 cup packed fresh basil leaves
- 1/4 cup finely grated Parmesan
- 1/2 cup extra-virgin olive oil
Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature. Recipe by Ed Kenney of Town in Oahu HI Photograph by Cedric Angeles
Roasted Napa Cabbage
This is a great, easy side dish to just about anything...chicken, pork, etc. The roasting carmelizes the sugar in the cabbage and develops a rich deep flavor. Adapted from 'The Everything Cooking for Two Cookbook'
- 6 tablespoons vegetable oil
- 2 garlic cloves crushed
- 6 cups napa cabbage roughly shredded
- salt to taste
- pepper to taste
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°.
Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
Carrot Top Pesto
- ⅓ cup toasted walnuts or pine nuts
- 1 small clove garlic
- 1 cup coarsely chopped carrot tops preferably organic
- big handful of basil leaves about 1 cup
- juice of ½ small lemon
- sea salt & freshly ground pepper
- ¼ - ⅓ cup olive oil
- optional: pinch of red pepper flakes
- optional: 1 teaspoon capers
- optional: ¼ parmesan cheese
In a food processor, pulse together the walnuts and garlic. Add the carrot tops, basil, lemon, salt & pepper. Pulse again, then add ¼ cup olive oil and pulse until combined. (Make it as smooth or as chunky as you like).
Scoop the pesto into a small bowl, and stir in up to ¼ cup more olive oil.
Taste and adjust seasonings and stir in a pinch of red pepper flakes, capers, or parmesan cheese, if you like.
Serve with toasted bread, scoop onto pasta, or dollop into soups.