From Salad Samurai by Terry Hope Romero (slightly adapted)
Deviled Caesar Dressing
½ cup unroasted cashews
½ cup hot water
1 roasted red pepper
2 tsps sweet paprika (I have used smoked for a deeper flavor!)
½ tsp cayenne pepper
2 TBSP freshly squeezed lemon juice
1 TBSP olive oil
3 cloves garlic, peeled
2 tsp white miso
1 TBSP Dijon mustard (whole grain works as well)
6 cups kale (of any kind!) destemmed and torn into bite size pieces
2 cups croutons (homemade or store bought)
½ cup thinly sliced red onions massaged with 1 TBSP fresh lime juice and a pinch of salt
Soak the cashews I the hot water for 30 minutes, until tender. Pulse the cashews and soaking water in a blender along with the rest of the dressing ingredients until smooth. Cover and chill the dressing for at least 10 minutes.
When ready to serve, toast the dressing with the kale and croutons in a large bowl until completely coated. Transfer to serving plates and garnish with the pickled onions, and a sprinkling of paprika.
After four years of hearing of this wonderful soup from Douglas, we have obtained the recipe! Please enjoy this delicious soup on the dreary days coming up this week. I’ve separated out the list of ingredients, but left the recipe exactly how I received it for authenticity!
1 large onion, or three spring onions, diced
1 TBSP butter
1 lb potatoes, peeled and sliced
2 quarts (8 cups) water (you could trade in a broth or stock here)
1 TBSP salt
2 bunches of radish leaves
4-6 TBSP heavy cream or 2-3 TBSP butter
Fresh parsley or chives for serving
Dice a large onion and sauté in 1 tablespoon of butter.
Add 1 pound of peeled sliced potatoes,2 quarts of water and 1 tablespoon of salt.
Simmer for 40 to 50 minutes until potatoes are tender.
Mash the vegetables with a fork or pass the soup through a food mill.
Reheat to a simmer and add 2 bunches of radish leaves.
Simmer for 10 to 15 minutes.
Off heat and just before serving, stir in 4 to 6 tablespoons of heavy cream OR 2 to 3 tablespoons of butter. Pour soup into bowls and decorate with 2 to 3 tablespoons of minced parsley OR chives.
1/3 cup slivered almonds
4 cups (1/2 pound) coarsely shredded Napa cabbage
6 ounces snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced radishes
2/3 cup thinly sliced green onions (including greens)
2/3 cup lightly packed chopped cilantro
1 tablespoon plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
1 tablespoon sugar
1 tablespoon soy sauce
1/2 clove peeled and minced garlic (about 1/2 teaspoon)
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes or chopped large tomatoes
¼ tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper
Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
1 lb. ground lamb
1 onion, diced
3 garlic cloves, minced
2 carrots, grated
2 sticks of celery, finely chopped
3 tomatoes, diced
1 cup red wine
½ cup golden raisins
1 TBSP smoked paprika
½ cup fresh parsley, chopped
2-3 cups cooked rice
6 large bell peppers, tops and seeds removed
Heat a large nonstick skillet over medium-high heat and add two tablespoons olive oil. Add the lamb and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, carrots, celery, garlic, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the red wine, stirring to get any brown bits off the bottom of the skillet. Add the chopped tomatoes and cook until most of the liquid has evaporated. Turn off the heat and add the parsley and cooked rice to the pot. Stir to combine.
Pour 1 cup of water or vegetable broth into an oven-safe baking dish for additional liquid to create a bed for the peppers to sit on. Fill each pepper up with the rice and lamb mixture.
Set in the baking dish and bake, uncovered, for 20-30 minutes.
1 head of celery, diced (if using store-bought, you may only need 4 stalks)
3-4 carrots, peeled and diced
1 onion, diced
3 cloves of garlic, minced
½ cup red wine
4 large tomatoes, diced
2 cups leftover shredded meat of choice
½ lb pasta (I love the wrinkly trumpets for holding the sauce)
Cook pasta according to the package and set aside. In a large pan, heat 4 TBSP olive oil over medium heat. Add celery, carrot, onion and cook until the onions start to look translucent, about ten minutes, then add garlic for another minute. Pour in red wine, and cook, stirring, until the wine has mostly absorbed into the veggies, and the smell of alcohol has disappeared. Add in chopped tomatoes, stir, and let simmer until most of the tomato water has evaporated and sauce has begun to thicken. Then add in your leftover meat (or meat substitute!) and cook until warmed through. At this point, add in your pasta, and toss with the sauce, until all the pasta is coated. Serve topped with parmesan cheese and fresh herbs!
1 pound of small, firm eggplants
1 TBSP soy sauce
1 TBSP rice vinegar
Juice of 1 lime
1 tsp kosher salt
1 tsp brown sugar
3 garlic cloves, minced
2 TBSP grated fresh ginger
1 ½ tsp toasted sesame oil
2 TBSP vegetable oil
2 TBSP chopped cilantro or basil
6 green onions, sliced diagonally
1 jalapeno, thinly sliced (optional!)
Cook the eggplants in a covered steamer over rapidly boiling water until tender, about 10 minutes. Let cool, then peel. Put the flesh in a fine meshed strainer to drain excess liquid.
Make the dressing: In a small bowl, whisk together soy sauce, vinegar, lime juice, salt and sugar. Add garlic, ginger, sesame oil, and vegetable oil.
Put drained eggplants in a bowl. Using 2 forks, shred the eggplants a bit, then pour dressing over and toss, coating well. Leave to rest for 10 minutes, then taste and adjust seasoning.
Just before serving, stir in chopped cilantro or basil. Pile eggplants on a platter and sprinkle with scallions. Garnish with jalapeno, if using, and cilantro or basil sprigs.
3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
½ small onion, minced
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced parsely
2 tablespoons white wine vinegar
Salt to taste
2 teaspoons Dijon mustard
1/2 cup mayonnaise
Freshly ground pepper
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
3 slices applewood-smoked bacon
1/2 cup onions, divided
1/2 cup chopped celery
1 pound yellow summer squash, chopped
½ pound potatoes, cut into bite-sized pieces
3 TBSP flour
1 pound frozen corn kernels, thawed and divided
1 cup whole milk, divided
2 cups chicken or vegetable stock
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Shredded extra-sharp cheddar cheese (for serving)
Green onions, chopped (for serving)
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step.
Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions.
Yield: 4-6 servings
Time: 20 minutes
1 bunch Tuscan kale, trimmed and finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled and cut into thin matchsticks
1 bunch carrots, peeled and cut into thin matchsticks
1 apple, cored and thinly sliced
1/2 small red onion, sliced into little slivers
salt and pepper
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp prepared mustard (Dijon, stoneground, etc)
1/3 cup tahini
juice of 1 orange (a generous 1/4 cup)
honey to taste
1-2 tbsp extra virgin olive oil
salt and pepper
In a large bowl, combine the sliced kale, celery, beets, carrot shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.
Make the dressing: combine all the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of water to get there). Check it for seasoning, adjust and set the dressing aside.
Pour the dressing onto the salad and toss it up. Garnish with parsley.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.