Here are various recipes to use the vegetables you receive in your CSA shares or purchase at the Farmers Markets.
- Black Radish
- Hakueri Recipes
- Kohlrabi Recipes
- Leeks and Shallot Recipes
- Turnip Recipes because you didn’t know you Love Turnips!
- 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.
Easy Garlic Butter Roasted Mushrooms
Servings 4 people
- 1/4 cup butter could use a vegan butter like Earth Balance, or ghee
- 4 cloves garlic minced
- 16 oz mushrooms I've used both white and baby bella mushrooms, washed then patted dry
- salt and pepper
Place a large cast iron skillet into the oven then preheat oven to 400 degrees. If you don't have a cast iron skillet you can use a pie pan or casserole dish - do not preheat either of those.
Add butter and garlic to a small dish then microwave until melted, 30 seconds. Trim ends off mushrooms with a small knife then place cap side down in skillet or baking dish. Drizzle each cap with garlic butter, taking care to get garlic on the mushroom vs on the skillet or baking dish, then season tops with salt and pepper. Roast for 25-30 minutes, or until tender, basting mushrooms with butter in the bottom of the skillet halfway through.