Time: 45 minutes
Yield: 10-12 spring rolls
1 bunch collard greens, stems carefully removed
1 English cucumber, julienned
1-2 carrots, shredded
1 bell pepper, thinly sliced
2 cups salad mix, chopped
Cilantro, mint, and basil, finely chopped
2 cups cooked protein of your choice, tofu, chicken, etc.
Mae ploy chili garlic sauce (for dipping)
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
Lay out one collard leaf, with the cut stem area to the side. To the bottom third of the wrapper add a small handful of salad mix and herb and layer carrots, bell peppers, cucumber, and 2-3 pieces of protein on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter. Repeat until all fillings are used up or you run out of collards – about 10--12 spring rolls total. Serve with Mae Ploy or a peanut sauce.
1 1/2 cup almond milk
1 cup canned coconut milk
5 large carrots (about 7-10 inches long)
1 tablespoon organic grass-fed butter, ghee, or coconut oil
2 tablespoons raw, local honey
1/2 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/4 cup raisins
1 star anise, whole
1/4 cup cashews
Wash and shred the carrots. Pour milks into a sauce pan and bring to a simmer. Add the carrots to the sauce pan, continuing to simmer for 20 minutes. (Keep a close eye on the coconut milk to keep it from boiling over.)
After the milk begins to thicken and take on an orange color from the carrots, add the butter, ghee, or coconut oil to the pot along with the honey. Stir until the butter has melted, and then add the cardamom, ginger, cinnamon, cloves, and salt. Toss in the raisins. Stir to combine, and continue to simmer for 5 more minutes.
Add the star anise to the pudding, and simmer for 5 more minutes, or until more of the milk has evaporated and the carrots are very soft.
Toast the cashews in an oven at 350°F until golden.
Remove the pudding from the heat. Remove and discard the star anise, or use it as a garnish. Serve the pudding warm. Top with cashews.
1 cup nuts (pecans, almonds, and cashews all work very well)
1 cup dates (Medjool or regular), chopped
2 cups shredded carrots
1 cup shredded coconut flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
Grind all the ingredients except 1⁄2 cup coconut flakes in your food processor until incorporated and the mixture begins to turn into a dough, about 1 minute. Scrap down the sides if necessary.
Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished.
Roll the balls in the last 1⁄2 cup shredded coconut flakes. Place in the fridge for at least an hour, then enjoy!
1⁄2 cup cooked carrots (steamed or boiled)
1⁄2 cup almond milk
1⁄2 cup plain yogurt
2 TBSP almond butter
1 TBSP maple syrup
Blend together and enjoy!
Perfect for bahn mi or any rice noodle bowls!
1 lb. carrots - julienned or cut into thin match-like strips
4 cups water , slightly warm enough to dissolve the salt and sugar
3 tablespoons sugar
2 tablespoons salt
1/2 - 3/4 cup distilled white vinegar or rice vinegar, (start with 1/2 cup and taste the mixture. If you like it more tangy/vinegary, add a bit more vinegar to taste)
In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well. Place carrots in a clean, sterile jar. Fill with vinegar mixture until carrots are completely covered in liquid. Cover jars and set in the refrigerator to pickle for at least overnight, ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge.
1 Tbsp (15 ml) coconut or olive oil
1/2 of 1 large yellow onion, chopped
3 cloves garlic, diced
1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)
Healthy pinch each salt and pepper
2 cups (480 ml) veggie stock + 2 cups water (480 ml)
1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)
2 tsp chili garlic sauce (use less for less spice)
OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce
(NOT LISTED: Coconut or Olive Oil for sautéing)
Heat a large pot over medium heat.
Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.
Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)
Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if youhave it.
Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.
Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.
This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It’s taken directly from her website, http://www.triciaontrack.com. Visit her site for other healthy recipes and tips!
2 pounds of carrots, peeled and grated
1 small green apple, peeled, cored, and grated
2 Tbsp raw pumpkin seeds
1 heaping Tbsp whole grain Dijon mustard
3 lemons, juiced (approximately 3-4 Tbsp)
1 Tbsp lemon zest
1 clementine, juiced (approximately 1 Tbsp)
3 Tbsp extra virgin olive oil
3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried)
1 small shallot, minced (approximately 3 Tbsp)
1/2 tsp cayenne pepper (optional)
Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired)
1. Mix together the grated carrots, grated apple, and pumpkin seeds in a large bowl. 2. Whisk together the remaining ingredients in a separate bowl.
3. Add dressing to the carrot mixture and stir to combine.
Can be served as a side dish or added to a larger salad. Top with additional pumpkin seeds to add crunch and increase protein/healthy fats. Store in the refrigerator for 5-7 days.
Nutritional information (approximate, per 1/2 cup): calories: 89
protein: 1 g
carbohydrates: 7 g
fiber: 1.5 g fat: 7 g
This soup is just as delicious without pureeing, but the flavor of the carrot is stronger if you puree it.
2 TBSP butter
2 spring onions, sliced
1 spring fresh thyme
1 lb fresh carrots, thinly sliced
1 fennel bulb, thinly sliced
1 tsp salt
3 cups chicken or vegetable stock
Melt the butter in a heavy pot over medium low heat. Add onions and thyme, and cook until tender, about 10 minutes. Add the carrots and fennel and season with salt. Cook for 5 minutes. Add the stock, bring to a boil, lower the heat and simmer until the carrots and fennel are tender, about 30 minutes. When done, remove spring of thyme, season with more salt if needed. Puree, in batches if needed.
The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.
4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil
Kosher salt and freshly ground pepper 1 garlic clove, grated
Small pinch of smoked paprika
4 large eggs
1 pound salad mix
4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving)
Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg.
For the Fritters:
1 spring onion, minced
1 carrot, peeled and grated
1-2 medium kohlrabi, leaves removed, peeled and grated 1/4 cup chopped parsley
1/4 cup flour
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil
For the Yogurt Sauce:
1 cup low-fat Greek yogurt
1/2 tbsp lemon zest
1/2 tbsp chopped parsley, cilantro or basil 1 tbsp olive oil
1/8 tsp salt
After you have grated the vegetables, measure them out to a total of 3 cups. Combine carrots, kohlrabi, and spring onion in a strainer and sprinkle with salt, let sit for 10 minutes and then wring out excess liquid with hands.. Transfer to a medium mixing bowl.
Add egg, flour, garlic powder, salt and pepper and mix to coat evenly.
Add oil to cast iron skillet (or a regular frying pan is OK) over medium-high heat. Once oil is hot enough, drop 1/4 cup of fritter batter into the pan and flatten out with a spatula. Depending on the size of your skillet, cook a few fritters at a time, leaving space in-between. Cook for a 3-5 minutes on each side, or until golden-brown and crispy.
Transfer cooked fritters to a paper towel to absorb some oil.
Serve with yogurt sauce:
Mix yogurt, lemon zest, parsley, oil, and salt until combined. Serve alongside fritters.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.