Week 4 2014 CSA

Produce this third week of July 2014

Green Leaf Lettuce,  Red Leaf Lettuce,  Mesclun Mix with Herbs,  Beets with Greens,  Classic Swiss Chard,  Cilantro

 

The beet stems and beet greens can be sautéed with garlic and olive oil just as you would prepare Swiss chard.  They then will make a wonderful side dish or mix them into pasta for a one dish meal.  The beet roots may be roasted in foil with olive oil and garlic or try this recipe:

Roasted Beet Salad with Cumin and Coriander

1 bunch beets, tops removed for a later use

4 Tbsp olive oil

Juice of one lemon

Juice of 1 orange

2 Tbsp balsamic vinegar

3 cloves garlic, peeled and minced

1/2 tsp ground cumin

1/2 tsp sweet paprika

1/4 tsp salt

dash freshly ground pepper

3 Tbsp finely chopped cilantro

Preheat oven to 350 and line a baking sheet with foil.  Clean the beets and place on a baking sheet.  Roast for one hour or until tender with a fork.  Cool, peel, and cut into bite sized pieces.  For vinaigrette, puree’ one of the cooked beets with lemon and orange juice, balsamic, garlic, cumin, paprika, salt, pepper and olive oil.  Before serving, toss beets with vinaigrette.  Adjust seasonings and serve over a bed of lettuce.  Garnish with cilantro.

adapted from joyofkosher.com

Cilantro-Lime Rice

1 cup rice

sea salt

1/2 cup fresh cilantro

2 Tbsp fresh lime juice

1 Tbsp olive oil

1 garlic clove

Cook rice.  In a blender, combine cilantro, lime juice, oil, garlic, and 2 Tbsp water.  Blend until smooth.  Stir into cooked rice.

adapted from marthastewart.com

Next week……radicchio