Roasted Veggie Salad with Magic Green Sauce

This recipe is from the Minimalist Baker, only varied slightly to include veggies from the first EWCSA Winter Pickup! Find the original recipe here.

INGREDIENTS

Roasted veggies:

• 3 white potatoes

• 3 parsnips

• 1 large carrot

• 1 tbsp coconut oil

• 1 tbsp curry powder

• Salt

Green Sauce:

• 5 cloves garlic

• 1 jalapeno (seeds removed)

• 1 cup cilantro

• 1 cup parsley

• 3 tbsp avocado

• 1/4 tsp salt

• 3 tbsp lime juice

• 1 tbsp maple syrup

• Water (to thin dressing)

Salad:

• Greens

• Avocado

• 2 - 3 small radishes

• Cotija cheese

INSTRUCTIONS

• Preheat oven to 375 degrees.

• Cut up all veggies for roasting into about 1 inch cubes. Toss in coconut oil, curry powder and salt to taste.

• Roast for 35 - 45 mins (or until brown and tender).

• To make sauce, mix all ingredients in blender or food processor. Add water as needed to thin into dressing.

• Once veggies are roasted, mix salad ingredients, add dressing and enjoy!

Braised Black Lentils

Sent in by CSA member Paloma Soledad

INGREDIENTS

• 1 tablespoon butter 

• 1 tablespoon olive oil

• ½ cup diced onion

• 2 clove garlic

• ½ cup diced carrot

• ½ cup diced yellow zucchini

• small tomato

• 1 diced jalapeño

• 1 pinch salt to taste

• 1/2 teaspoon thyme

• 1 pinch ground black pepper to taste

• 1 cup beluga black lentils

• 3 cups chicken stock

• 1 tablespoon vinegar

• 2 tablespoons chopped Italian parsley

• Parmesan cheese

INSTRUCTIONS

• Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, zucchini, jalapeño, and salt until vegetables are softened and onion is translucent, about 10 minutes. add tomato and cook for a second.

• Reduce heat to low and add thyme  and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.

• Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat. Stir in vinegar and parsley. Season with salt and pepper to taste. Parmesan cheese.

Recipes using vegetables from pickup week of 6th October

These recipes come from CSA member Jenny

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Radishes: Radish Butter on Bread

soft butter + grated radish + salt + pepper  to taste

spread on crusty bread. 

enjoy!

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Carrots: Coconut Ginger Carrots (recipe here) from my favorite vegetable dish cookbook -- Mollie Katzen's The Vegetable Dishes I Can't Live Without. This book has never let us down. Each recipe we try from it is a new adventure in flavor.

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Eggplant: Eggplant Bread Salad. The second I saw the recipe on Serious Eats, I knew I had to make and eat this baby. Grilling the eggplant took a little time, but all the assembly was worth it. So delicious! This is one of my favorite recipe discoveries of the season so far.

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Sweet Potato: Sweet Potato Buttermilk Pie. I saw a link to this Lee Brothers' recipe in my RSS reader and thought it looked "special" enough for some CSA sweet potatoes. It does have a singular texture that is more like cheesecake, as promised. Lemon juice lends a surprising citrus angle to this pie, and I actually used half lemon and half lime juice (because I had a half of each sort of fruit in the refrigerator ready to go).

I topped each slice with a little unsweetened whipped cream when we ate the first and last slices at home, but it also traveled well (to Cold Spring and back) naked, where it pleased both sweet-tooth-people like me and not-so-sweet-tooth-people.

My pie crust recipe came from Mark Bittman's How to Cook Everything. I made his version sweetened with a little sugar (as the pie filling is not very sweet) and enriched with an egg yolk (from our CSA dozen eggs).

As soon as it was eaten, the spouse asked me to make another. That spells success as far as I'm concerned.

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