RECIPE: Collard green wraps with cabbage slaw

Here’s a fun and low carb recipe that’s both easy to make and refreshing to eat on a hot summer day!

Collard green wraps

1 brunch collard greens

Cut the long part of the stem off of the collard green leaf and trim the thick middle stem of the collard green so that the stem feels flat.  Try not to tear the leaf here, but don’t worry if you do!

Bring a pot or tall skillet full of water to a boil.  One at a time, place the trimmed collard green leaf in the boiling water (it should be submerged) and let it sit for about 20-30 seconds. You’ll know it’s done when it’s bright green in color and a little bit wilted.  Let the collard green leafs dry on paper towels before using as wraps!

Cabbage slaw

1 head cabbage

1 bunch scallions (optional), chopped

1 tablespoon chopped fresh herbs (your choice!)

1.5 teaspoon vinegar (I like apple cider and rice vinegar here, but any will work)

1 teaspoon olive oil or sesame oil

1 teaspoon salt

½ teaspoon pepper

Cut the cabbage in half, and place the cabbage cut-side down on the cutting board.  Thinly slice the cabbage so that you have “shreds.”

Combine and toss cabbage and the remaining ingredients.  Let marinate in the fridge while you prepare the rest of your meal!

To create the wraps:

Lay one of your collard green leafs flat on the counter or your plate.

Use protein filling of your choice (I used sliced steak) and place a few pieces on the middle of the collard green. Top with a few spoonfuls of your slaw and any other toppings of choice (grilled onions and hot sauce are great here too).

Fold in the two long sides of your collard green (the top and bottom of your leaf- where you trimmed off the stem). Starting on one end of the leaf that is not folded in, roll the leaf in to create a “burrito” or wrap that encases your fillings!

Eat and enjoy!

TIP: Cilantro

Cilantro. Some people love it.... and some people don't. Either way you are bound to see it several times this season so let's see if I can convert any naysayers with a few recipes and tips! Cilantro like other fresh herbs won't last too long in the refrigerator so I'll try to plan on making a simple guacamole and add some to my salads for a little kick.

I also love making pesto with cilantro, or in combination with spinach, parsley and/or arugula. If you haven't tried making pesto without cheese, you would be surprised how much you won't miss it.....and the extra calories. I also try and change it up by using walnuts every now and again instead of the typical pine nuts. and change it up by using walnuts every now and again instead of the typical pine nuts. I'll put the finished pesto in ice cube trays and after they have "frozen" I'll pop out and keep in zip lock bags until future use in pasta (obviously) eggs, steamed veggies or as a pizza topping!

Do you have any great cilantro uses? If so please forward to recipes@creamofthecropcsa.org!

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       1 small butternut squash (about 1 1/2 pounds)

·       1/2 cup plain whole-milk Greek yogurt

·       5 garlic cloves (1 finely grated, 4 chopped)

·       2 tablespoons fresh lemon juice, divided

·       Kosher salt, freshly ground pepper

·       4 tablespoons olive oil, divided, plus more for drizzling

·       1 (15-ounce) can chickpeas, rinsed, patted dry

·       1 medium onion, chopped

·       2 tablespoons vadouvan or curry powder

·       2 radishes, trimmed, very thinly sliced

·       1 cup parsley, mint, and/or cilantro leaves

·       2 tablespoons pomegranate seeds (optional)

PREPARATION

1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

RECIPE: Spicy Stir-Fried Cabbage

Ingredients:

3 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
 Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
2. Heat a flat-bottomed wok or a skillet over high heat until a drop of water evaporates within a second or two when added to the pan. 
2. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. 
3. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. 
4. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. 
5. Cover and cook over high heat for one minute until just wilted. 
6. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. 
*Serve with rice or noodles.

RECIPE: Creamy Jalapeno-Cilantro Sauce

- 5-6 jalapeños (depending on heat and personal preference), stemmed, seeded, coarsely chopped

- 4 garlic cloves, peeled

- 5 tablespoons fresh lime juice

- 1 teaspoon kosher salt

- 1/2 cup neutral vegetable oil (I use grapeseed)

- 3/4 cup (packed) fresh cilantro leaves with tender stems

1. Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed.

2. With motor running, slowly drizzle in oil until a thick sauce forms.

3. Add cilantro and pulse a few times until chopped and incorporated.

5. Taste and add more jalapeño, if necessary.

*Preparation note: Properly emulsifying the oil is key!

*Serving suggestion: This tastes great on burgers, tacos, sandwiches....

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

RECIPE: Ayurvedic Cilantro Chutney

This is a simple recipe using the remarkable coriander leaf (cilantro). It is not only delicious, but it is a safe way to begin purifying deep toxins (known as garavisha) from the body. You can eat cilantro chutney with holy basil (tulsi) as an addition to your diet. The cilantro is said to help remove heavy metals, and the holy basil is helpful in eliminating two particular kinds of toxins recognized by ayurveda — amavisha and garavisha. If you grow it in your home, it helps purify the air as well. It grows easily in most spring-summer north American climates.

Ingredients

8 tsp. chopped organic cilantro leaf

1 tsp. shredded organic ginger

½ tsp. organic lime or lemon juice

½ tsp. chopped holy basil leaf

A little water to blend

Directions

Mix all ingredients and blend together to a thin paste. Add salt to taste.

You can use this chutney with cooked veggies, rice and other grains and flatbreads (chapatis).

Enjoy!

Summer Succotash

Summer Succotash

Ingredients

Tomatoes, about 1 lb diced or cut in half and quarters if using smaller varieties - Assorted varieties and colors make the most visually pleasing results

1-2 large Cucumbers, cut in quarters and sliced

1-2 ears of Corn, husked and kernels cut from cob

1 small Red Onion, thinly sliced

Chopped Cilantro, if you do not like

cilantro you can use parsley

Lime Juice

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Method

1. Prepare vegetables. To cut corn

from cob, place a small bowl

upside down inside of a larger

bowl. Stand the corn up on the

small bowl and cut from top

down to remove kernels from

corn.

2. Mix tomatoes, cucumbers, corn,

red onion and herbs together

gently.

3. Season with salt, pepper and

crushed red pepper, if desired.

4. Dress with olive oil and lime

juice.

5. Serve with grilled shrimp or

fish.

Corn-and-Zucchini Orzo Salad with Goat Cheese

Corn-and-Zucchini Orzo Salad with Goat Cheese

Ingredients

3 ears of corn, shucked

1 pound small zucchini or summer squash, halved lengthwise

1/4 cup extra-virgin olive oil

Kosher salt

Pepper

1/2 pound orzo

1/4 cup mayonnaise

3 tablespoons fresh lime juice

1 tablespoon minced shallot

1/2 teaspoon guajillo or ancho chile powder

1 1/2 cups coarsely chopped cilantro

2 ounces fresh goat cheese, frozen

Instructions

Light a grill or heat a grill pan. In a large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn. Transfer to a cutting board and let cool. Cut 
the kernels off the corncobs and coarsely chop the zucchini. Transfer to a large bowl.

Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Drain and rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels

In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper. Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter. Using a vegetable peeler, shave the frozen goat cheese all over the top and serve.

Watermelon and Roasted Beet Salad with Fennel and Feta

Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

RECIPE: Pico de Gallo

Difficulty Level: super easy

An all around great condiment that can be used as a dip for chips or tortillas, added to more diced tomatoes to create a salsa, mixed in with scrambled eggs, tossed on top of a piece of grilled meat or fish, etc.

Ingredients

equal parts diced:

white onion
cilantro (stems can be used too)
tomato (remove seeds first for a less soupy pico)
salt and lime juice to taste
diced, seeded jalepeno (for some heat, optional)

Mix!  Adjust seasonings to your personal preferences.

RECIPE: Zucchini and Avocado Soup

Difficulty Level: Intermediate

Makes 4 (1 cup) servings

Per serving: 108 calories, 7.5 g total fat (1 g saturated fat),

10 g carbohydrate, 3 g protein, 5 g dietary fiber, 285 mg sodium.

Ingredients:

1 cup vegetable broth
3 cups chopped zucchini (about 2-3 medium zucchini)
1/2 cup thinly sliced green onion, divided
1 medium Hass avocado
1/8 tsp. ground cumin, optional
3/4 cup unsweetened plain almond milk

Cucumber Salsa (as topping for soup):

1 cup peeled, seeded, diced cucumber (about 1 medium cucumber)
1½ Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice, divided
Salt to taste

Directions:

In large saucepan over high heat, combine broth, zucchini and 1/4 cup onion. Cover and bring to a boil. Uncover, reduce heat and let simmer 6 minutes or until zucchini is tender. Remove from heat and set aside to cool for 20 minutes.

To make salsa: In small bowl combine cucumber, remaining onion, cilantro and 1 tablespoon lime juice. Season with salt to taste. Toss well, cover and refrigerate.

In blender, combine zucchini mix, avocado, cumin, if using, remaining 1 tablespoon lime juice and almond milk. Cover and purée until smooth. Leaving soup in blender container, refrigerate it for 2 hours.

When ready to serve, re-blend soup. Add additional almond milk for thinner consistency, if desired.

Pour into serving bowls. Top with salsa and serve.

RECIPE: Vegan Detox Salad (with Variations!)

Difficulty Level: EASY

Ingredients:

1 raw beet, scrubbed, peeled, and grated

1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)

Directions:
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).

If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.

This salad can take a lot of variation and is a great way to use up veggies.  Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.

If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.

RECIPE: General Vegetable Storage Tip

When you have whole vegetables, remove the stems and leaves before storing. They keep longer when stored separately. Beet and turnip greens are great sautéed. Celery and radish leaves are great in salads. Celery leaves also make a delicious pesto! Cilantro stems and roots make great broths and stir fries in Thai and Vietnamese recipes.

RECIPE: Fresh Tomato Salsa

Difficulty Level: Easy
Total Time: 15 minutes
Yield: About 2 1/2 cups

Ingredients:

4 lbs. vine-ripened, summer tomatoes (5-6 medium)
1/2 medium onion (preferably white or yellow)
1 cup fresh cilantro sprigs
4 fresh Serrano or jalapeño chiles, seeded & chopped
2 tsp. minced garlic
2 tsp. sugar
3 Tbs. fresh lime juice
Kosher salt & freshly ground black pepper, to taste

Instructions:
1. Quarter & seed tomatoes. Dice tomatoes and transfer to a bowl.
2. Finely chop the onion; chop cilantro.
3. Stir chiles, onion, cilantro and garlic into the tomatoes. Add sugar and lime juice and season with salt & pepper.
4. Can be refrigerated for 1-2 hours if preferred chilled.

RECIPE: Kohlrabi and Parsnip Hashbrowns

This is a very simple, healthy alternative to hash browns.

Take kohlrabi, parsnips or both, peel with a knife, leaving the white flesh underneath, and then cut into small cubes. 

Heat a skillet with oil and add in parsnip/kohlrabi chunks. Season with a tsp each salt, pepper, garlic powder and hot paprika, and cook until crispy outside and soft inside (I recommend covering the pan). 

When they are ready, fry a few eggs and finely chop shiso and cilantro together.  

Serve non-potatoes with eggs and herbs and enjoy!

 

Submitted by Adrienne Mishkin

 

RECIPE: Curry Squash Soup

Difficulty level: EASY

2 large summer squash, chopped

1 small onion, chopped

1 tsp. curry powder

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

3 tablespoons vegetable oil

Sour cream, freshly cracked black pepper, cilantro sprigs (for serving)

Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.

 

Submitted by Sarah Marder

RECIPE: Baba Ganoush

Eight servings

Difficulty level: EASY

• 3 medium-sized eggplants
• 1/2 cup (130g) tahini (sesame paste)
• 1 1/4 teaspoons coarse salt
• 3 tablespoons freshly-squeezed lemon juice
• 3 cloves garlic, peeled and smashed
• 1/8 teaspoon chile powder
• 1 tablespoon olive oil
• a half bunch picked flat-leaf parsley or cilantro leaves

1. Preheat the oven to 375F.

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Submitted by Erin Hotchkiss

RECIPE: Shaved cucumber salad

Difficulty level: EASY

Ingredients:

3 English cucumbers shaved into wide ribbons with a vegetable peeler (stop when you get to the seeds. Reserve one center). You can also use 6 smaller cucumbers and reserve 2 centers.
2 stalks celery thinly sliced
1/2 white onion thinly sliced
1/4 C mayonnaise
1/4 C cilantro
2.5 teaspoons sherry vinegar

Combine cucumber ribbons, celery and onion in a bowl
In a blender, purée cucumber center, mayonnaise, cilantro and vinegar.
Toss salad and season with salt and pepper

Note: I like to include the celery leaves as well.

 

Submitted by Sarah Marder