Yield: 4-6 servings
Time: 20 minutes
This recipe idea came from one of the volunteers at the Richmond Hostel. Instead of using hard to find green papaya, shredded zucchini is subbed in for the bulk of this delicious riff on a papaya salad.
1 large or 2 small cloves garlic, peeled
¼ teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
½ teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
½ pound green beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green zucchini, julienned on a mandolin or by hand
In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.
3/4 cup short-grain brown or white rice, rinsed
1 ½ cups water
1 pinch sea salt
VEGGIES + EGG
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
2 stalks green onion, sliced on an angle
2 cloves garlic, minced
2 Tbsp soy sauce
2 large eggs
2-4 Tbsp Korean Gochujang Sauce
Toasted or raw sesame seeds (optional)
To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside.
While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables.
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).
1 head of garlic, top 1 inch cut off
1/2 cup plus 1 tablespoon canola oil
2 teaspoons finely chopped peeled fresh ginger
1/4 cup seasoned rice vinegar
1/2 teaspoon smooth peanut butter
1/2 teaspoon gochugaru (Korean red pepper flakes) or Aleppo pepper
1/4 teaspoon sambal oelek (garlic chile paste)
1 teaspoon toasted sesame oil
5 tablespoons canola oil
1 pound mixed young beans, such as green beans and dragon tongue beans, trimmed
1 tablespoon minced garlic
1/4 cup torn basil leaves, plus small whole leaves for garnish
Make the vinaigrette:
Preheat the oven to 450°. Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil. Roast until tender, 45 minutes to 1 hour. Let cool slightly, then squeeze out the garlic cloves and discard the skin.
In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek. With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated. Season the vinaigrette with salt.
Make the salad:
In a large skillet, heat 2 tablespoons of the oil. Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a large bowl. Repeat with another 2 tablespoons of oil and the remaining beans.
Wipe out the skillet. Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Scrape the garlic oil over the beans. Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat. Transfer to a platter and garnish with whole basil leaves. Serve warm.
This potato salad is a game changer for your 4th of July cookout. So fresh!
1⁄2 lb green beans trimmed
3 pounds baby potatoes cut into bite sized chunks 1⁄4 cup fresh ginger, peeled and grated
2 TBSP sweet onion, finely chopped
1 cup mayonnaise
Juice from 1⁄2 lemon
1 cup cilantro or parsley
Salt and pepper to taste
Fill a large pot with water and bring to a boil. Also prepare a large bowl of ice water and set aside. Cut green beans into 1” pieces and put into boiling water until crisp-tender, about 4 minutes. Drain and immediately place beans into ice water to stop cooking. Once beans are cold, drain again and set saide.
In the same pot, bring more water to a boil. Once boiling, add potatoes, and cook until tender, about 20-25 minutes. Drain, shaking colander to remove as much water as possible, and add to green beans. Cover and refrigerate at least 1 hour.
While cooling potatoes and beans, add ginger, onions, mayonnaise, lemon juice, salt and pepper to blender and puree until smooth. After potatoes and beans have cooled, pour mayonnaise mixture on top and stir to combine. Finely chop your herb of choice, and combine. Refrigerate for another 2 hours, serve.
1⁄2 cup yogurt
2 teaspoons fresh lemon juice
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper 1 pound green beans, trimmed
1 sweet onion, sliced
1 pint cherry tomatoes, halved
1⁄2 cup thinly sliced fresh mint leaves
Whisk yogurt, lemon juice, garlic powder, onion powder, and 1 Tbsp. oil in a small bowl; season with salt and pepper.
Cook beans in a large pot of boiling salted water until just tender, about 3 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 Tbsp. oil and toss to combine; season with salt and pepper.
Serve salad drizzled with buttermilk dressing and topped with mint.
1 medium spring onion, peeled and thinly sliced
3 tablespoons white wine vinegar
sea salt and ground black pepper, to taste
1 1⁄2 lbs mini potatoes
1 tablespoon capers
1 teaspoon grainy mustard
1⁄3 cup extra virgin olive oil
1⁄2 cup cooked white beans (I like to use canned garbanzo beans)
1 stalk celery, fine dice
1⁄2 lb green beans, ends trimmed
4 radishes, thinly sliced
1⁄4 cup finely sliced chives or spring onion greens
1⁄4 cup finely chopped flat leaf parsley
Mince or finely slice the onion with a mandoline. Transfer onions to a large bowl and cover with the vinegar. Add some salt and pepper and stir. Make sure that the onions are covered in vinegar. Set aside to soften for at least 5 minutes.
Place the potatoes in a medium saucepan and cover them with water. Place the saucepan on medium-high heat and bring the potatoes to a boil. Lower the heat to a simmer and cook potatoes until they are just tender, about 13-16 minutes. Using a slotted spoon, transfer cooked potatoes to a plate or bowl and allow them to cool slightly. Reserve the cooking water.
To the bowl with the shallots, stir in the capers and mustard. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing. Once you can handle the potatoes, cut them into quarters and place them in the bowl with the shallot dressing. Add the white beans and celery to the bowl as well. Stir to combine and set aside.
Bring the saucepan of water back up to a boil and add a pinch of salt. Cut the green beans into bite-sized pieces and add them to the saucepan. Boil vegetables until tender, about 3-4 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.
Dry the green beans with a kitchen towel and add them to the bowl with the potatoes, white beans etc. Add the radishes, chives, and parsley as well, and toss everything to combine. Check the salad for seasoning and add more salt and pepper if necessary. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.
1 lb fresh green beans
2 teaspoons butter or 2 teaspoons olive oil
1 spring onion, thinly sliced
2 cloves garlic, chopped
Trim the green bean ends. While trimming, bring a large pot of salted water to boil. Once boiling, add green beans and boil for 4-5 minutes. Drain and run under cold water. In a saute pan, heat your butter/oil over medium heat, then add garlic and onion. Cook until onion is softened, then add green beans and cook until heated. Add sliced almonds if desired!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.