RECIPE: Middle Eastern Spiced Lamb with Parsley and White Bean Salad

With nods to the Middle East, a spice blend including garlic, onion, cinnamon, cumin and chili round out the flavour of lamb loin chops. Paired with a light and zesty parsley and white bean salad, this dish is something a little different that you can enjoy all year. Flavourful, but not too heavy.

Ingredients for one Person

For Lamb

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground cumin

1/4 tsp. cinnamon

1/4 tsp. chili powder

1/4 tsp. salt

1 pinch of pepper

1 pinch of sugar for the lamb

2 lamb loin chops

1/2 tbsp. olive oil for lamb chop

For Salad:

1/2 bunch parsley, finely chopped

7 oz. white beans

1 scallion, chopped

1 garlic clove, minced

1 tbsp. olive oil for salad

Juice of 1/2 lemon

1/4 tsp. cumin, ground

1/4 tsp. fine sea salt

Pepper to taste

Kitchen equipment needed:

Large bowl for mixing salad

Medium-large skillet for lamb

Tin-foil for lamb to rest

Wine pairing suggestion:

The spices of the lamb go well with a fruitier, not too heavy red. Think a Petite Syrah or a Cabernet Sauvignon.

Preparation

Put all the spices for the lamb, except the sugar, together in a bowl. Blend them together and then sprinkle over the lamb. Take a pinch of sugar and sprinkle over the lamb; this will help caramelize the surface.  Set aside.

Chop the parsley by first taking the leaves off the stems, if you get some of the tops of the stems that is OK.. Then gather the leaves together in a bundle and chop the parsley until the peices are about 1/4-1/2 inch

Chop the scallion and mince the garlic.

Cooking Instuctions

Make the salad by combining the parsley, scallion, garlic and beans in a bowl large enough to toss the ingredients. Add the cumin and blend. Then add the olive oil and lemon juice. Again, blend and taste. If you like it with more lemon and/or olive oil, add some more. Add the pepper and salt, a little at a time, tasting in-between. When it is to your liking, set aside.

Place the skillet over medium-high heat and add the oil.

When the oil is hot, but not smoking, place the lamb in the skillet and turn the heat to medium. Cook for about 4-5 minutes on each side. Take them out, place on a plate and cover with tin-foil. Let them rest for about 2-3 minutes.

Plate and enjoy!

RECIPE: Fried Rice

I made this recipe up using left-over cooked brown and jasmine rice.  The below ingredient amounts are estimates, so feel free to use more or less of the veggies as needed or based on what you have on hand.  I used shrimp but it's easy enough to make this vegetarian by omitting the shrimp.  This is a great, super simple way to use up lots of CSA veggies!

canola oil
2 cloves garlic sliced
fresh ginger
diced peppers
chopped broccoli
zucchini or summer squash diced
1 lb. shrimp
lemongrass
1+ cup of cooked rice
edamame
sliced scallions
sesame oil
soy sauce

Heat canola oil over medium heat and saute garlic and ginger for 5 minutes.  Add pepper, zucchini/summer squash and broccoli, and saute for 3 minutes.  Add shrimp if using along with lemongrass (I don't cut it, I just throw it in whole).  Once shrimp is nearly pink, add cooked rice, scallions, edamame and a few dashes of sesame oil and soy sauce.  Add more sesame oil/soy sauce according to taste.  Enjoy!

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!

RECIPE: Kohlrabi and Hearts of Palm Salad

2 Kohlrabis peeled

1 can hearts of palm pieces or whole hearts of palm chopped

1 green onion, chopped

½ tsp. salt

freshly ground pepper

1 Tbsp. canola oil

one squeeze of a lemon

 

Cut peeled kohlrabis into matchstick or smaller pieces. Mix with remaining ingredients. Enjoy!

RECIPE: COLD SESAME NOODLES WITH BROCCOLI AND KALE

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

4 servings

INGREDIENTS

·                                 1 large head of broccoli, cut into large florets with some stalk attached

·                                 2 garlic cloves, 1 finely grated, 1 thinly sliced, divided

·                                 1 1/2 teaspoons sambal oelek

·                                 1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided

·                                 3/4 cup vegetable oil, divided

·                                 1 teaspoon kosher salt, plus more

·                                 1/4 teaspoon freshly ground black pepper, plus more

·                                 3 scallions, green parts only, thinly sliced, plus more for serving

·                                 1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks

·                                 4 cups chopped Tuscan kale leaves

·                                 2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried

·                                 Torn mint leaves and toasted sesame seeds (for serving)

PREPARATION

1.                                                      Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

2.                                                      Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

3.                                                      Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

Quinoa Tabuleh

Ingredients

1 cup quinoa, rinsed well

2 tablespoons fresh lemon juice

1 garlic clove, minced or run through a garlic press

½ cup extra-virgin olive oil

1-2 large cucumbers or 2-3 persian cucumbers, cut into ¼ inch pieces

1 pint cherry tomatoes, halved or larger tomatoes chopped

2/3 cup parsley, chopped

½ cup fresh mint, chopped

2 scallions, thinly sliced

½ teaspoon kosher salt, plus more

Freshly ground black pepper

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Crispy Summer Squash Pancakes

INGREDIENTS

·        2 medium yellow squash, grated on the medium holes of a box grater and squeezed dry

·        2 scallions, thinly sliced

·        1 jalapeño, thinly sliced

·        1 large egg, beaten

·        1/2 cup all-purpose flour

·        2 teaspoons baking powder

·        Kosher salt

·        Pepper

·        6 tablespoons canola oil

·        Lemon wedges and sour cream, for serving

HOW TO MAKE THIS RECIPE

1.    In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.

2.    In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 
3 minutes. Flip the pancakes, add 1 tablespoon of the oil 
and cook until golden and crisp, 
2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

Serve for breakfast with cream cheese, cucumbers and smoked salmon or under a runny, fried egg!

Aioli with Roasted Veg

Aioli with Roasted Veg

• 1 small head broccoli, cut into florets and the stem cut into bite-size pieces
• 1 small head cauliflower, cut into bite-size florets
• 3 medium beets, peeled and cut into 3/4-inch wedges
• 3 medium turnips, peeled and cut into 3/4-inch wedges
• 1 acorn squash, halved, seeded and cut into 1-inch wedges
• 2 bunches scallions, trimmed and halved lengthwise
•  Extra-virgin olive oil, for drizzling
•  Kosher salt, to taste
•  Freshly ground black pepper, to taste
•  Pomegranate seeds, for serving (optional)

• FOR THE AIOLI:

1 to 3 garlic cloves, grated or mashed to a paste

1 teaspoon lemon juice, more to taste

⅛ teaspoon fine sea salt, more to taste

1 large egg

1 large egg yolk

¾ cup extra-virgin olive oil

MAKE THE VEGETABLES:

Heat oven to 425 degrees. Place broccoli  and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
MAKE THE AIOLI:
Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Quinoa Fried Rice

Quinoa Fried Rice

Serves: 4 or 6-8 side portions

Ingredients

1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)

1 ½ cups water or low-sodium chicken stock

¼ small onion, chopped

2 carrots, peeled and chopped

3 scallions, chopped and divided

3 garlic cloves, minced

½ teaspoon fresh ginger, minced

1 tablespoon olive oil

2 eggs, lightly scrambled (still raw)

½ cup frozen peas, thawed

Sauce:

1 ½ tablespoons teriyaki sauce

2 ½ tablespoons soy sauce

¾ teaspoon sesame oil

Instructions

1.Rinse quinoa a few times in cold water.

2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.

3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

4.Cool and store in the fridge, preferably overnight.

5.Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

6.Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Creamy Corn Pasta With Basil

Creamy Corn Pasta With Basil

Fine sea salt

12 ounces dry orecchiette or farfalle

1 tablespoon olive oil, plus more for drizzling

1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

2 large ears corn, shucked and kernels removed (2 cups kernels)

½ teaspoon ground black pepper, more for serving

3 tablespoons unsalted butter

½ cup grated Parmesan cheese, more to taste

⅓ cup torn basil or mint, more for garnish

¼ teaspoon red pepper flakes, or to taste

 Fresh lemon juice, as needed

1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Snow pea, scallion and radish salad

Snow pea, scallion and radish salad

2 cups snow peas, trimmed
2 scallions (white and green parts), thinly sliced
4 radishes, trimmed and cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
2 tsp granulated sugar
1 TBSP walnut or canola oil

Put the snow peas in a microwave-safe bowl with 1 TBSP water. Cover tightly and microwave for 1 minute (or steam on the stove top). Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

RECIPE: Zucchini Mash

Difficulty Level: Easy

Yield: Makes 4 to 6 servings

Active time: 15 min
Total time: 35 min

Toss aside the mashed potatoes and welcome this appealing alternative, a spirited mix of zucchini, tender sautéed bell pepper, and refreshing scallions.

Ingredients

    * 1 medium red bell pepper, finely chopped (1 cup)

    * 1 tablespoons extra-virgin olive oil
    * 1 tablespoons unsalted butter
    * 1 large garlic clove, finely chopped
    * 6 medium zucchini/squash (1 3/4 pounds), halved lengthwise, then thinly sliced crosswise
    * 1/2 cup water
    * 3/4 teaspoon salt
    * 1/4 teaspoon black pepper
    * 1/3 cup chopped scallion greens
    *  2 tsp. vegetable bouillion powder
    * 2 TBSP. non-fat plain yogurt

Preparation

Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and vegetable bouillion and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 15 minutes.

Pour off remaining liquid, and coarsely mash zucchini in food processor, adding 2 TBSP. yogurt.  Add scallion greens and stir, adding 1 more TBSP. butter if desired.

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: Sweet and Tangy Pineapple-Cucumber Salad

Serves 4 to 6
Difficulty Level: EASY

 

Serve as a side dish or condiment. It is also delicious rolled into lettuce wraps.

Ingredients:
• 3 cups chopped fresh pineapple

• 2 cucumbers, peeled, seeded and sliced

• 2 green onions, thinly sliced

• 1/4 cup roughly chopped mint

• 1/4 cup lime juice

In a large bowl, gently toss all ingredients together and serve.

RECIPE: Okonomiyaki (Japanese cabbage pancake-street food)

Difficulty Level: Intermediate

Sauce:

1/2 cup mayonnaise

2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste

Pancakes:

5 large eggs

1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
Canola oil for frying
1-2 tablespoons toasted sesame seeds
Bonito flakes (optional)

1.Whisk the first set of ingredients together and. Set aside while you make the pancakes.

2.In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

3.Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce.

RECIPE: Miso Garlic Eggplant

Difficulty Level: EASY

1/4 cup mirin (sweet rice wine)

3 tablespoons yellow miso (soybean paste)

2 teaspoons grated peeled fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)

Cooking spray

1 tablespoon sesame seeds

1/4 cup thinly sliced green onions

Preheat broiler.

Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.

RECIPE: Lettuce and Peas (or Lima Beans)

Difficulty Level: Easy Peas-y!

This Provencal dish is a great way to use up sad heads of lettuce.  Traditionally, it calls for baby lima beans, but frozen lima beans or frozen or fresh peas or edamame made excellent substitutes.

Ingredients:
2 large heads of lettuce, shredded

approx 20 oz. lima beans, edamame, or peas, either frozen or fresh, at room temperature
1 cup water
4 scallions, chopped
1 Tbs fresh thyme or 1 tsp dried
salt

1. In a large pot, place 1 cup of water and thawed beans or peas.

2. Bring to a boil and add all the lettuce, chopped scallions, thyme, and a pinch of salt.

3. Lower heat to medium low and simmer, uncovered, while stirring occasionally for 15-20 minutes.  All the lettuce will wilt and sort of melt into the peas.

4. Serve!

RECIPE: One Pot Kale and Quinoa Pilaf

Difficulty Level: EASY

 

Serves 2-4

 

•2 cups salted water

•1 cup quinoa

•1 bunch lacinato kale, washed and chopped into 1" lengths

•1  meyer lemon, zested and juiced

•2  scallions, minced

•1 tablespoon toasted walnut oil

•3 tablespoons toasted pine nuts

•1/4 cup crumbled goat cheese

• salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.  

2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.  

3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

 

Submitted by Erin Hotchkiss

RECIPE: Roasted Chicken with Leeks and Scallions

Difficulty Level: Easy

-1 whole chicken

-2 TB each Chinese 5 spice and garlic powder

-1 TB salt

-all the greens and scraps from the leeks and scallions -- all those end parts you don't really want to eat or cook and get stuck in the refrigerator door

 

-corn or potatoes

Wash the chicken and rub the seasonings into the chicken itself (underneath the skin but leaving the skin intact), and then stuff all the scallion/leek ends into the cavity of the chicken and under its skin, tenting the skin out around the breasts and back.  

Roast at 400F over the 2 ears of corn, or you could use the potatoes to keep the chicken off the pan and to impart great flavor to the veggies.   

Roast however long you normally do/depending on the size of the chicken.

 

Submitted by Adrienne Mishkin