Week 9 2014 CSA

Produce This Third Week of August 2014

Romaine Lettuce,   Red Leaf Lettuce,   String Bean Mix,   Red Russian Kale,   Cilantro,   Tomatoes,   Summer Squash

 

Kale Avocado Salad

1/2 cup avocado, mashed

1/4 cup loosely packed fresh cilantro, chopped

juice of 1 lime

2 Tbsp extra virgin olive oil

1/2 cup water

1 Tbsp white vinegar

1 1/2 tsp sea salt

2 cloves galrlic, minced

freshly ground pepper to taste

1/3 cup cooked chickpeas

1 1/2 cup chopped tomatoes

1/4 cup red onion, chopped

 1 bunch kale

Cut stems off kale leaves and cut stems into bite sized pieces.  Bring a pot of water to a boil and blanch stems for 3-4 min. in boiling water.  Remove and cool.  Place first 9 ingredients into a food processor or blender and puree until smooth.  Tear kale leaves into bite sized pieces and placed in a bowl with the stems.  Pour vinaigrette over the kale and toss to coat.  Add chickpeas and red onion and toss.  Top with tomatoes.

adapted from relish.com

String Bean Salad

Snap stem end off string beans and wash them.  Bring a large pot of water to a boil and add beans.  Cook until tender, about 5 minutes.  Drain. Place beans in a bowl.  Mince 3-4 cloves garlic, and 1/3 red onion and add to beans.  Drizzle with olive oil and sprinkle with sea salt and freshly ground pepper.  Marinate in refrigerator at least one hour.

Lime Cilantro Salsa

6 cloves garlic

2 jalapenos

1 cup cilantro leaves

2 Tbsp fresh lime juice

1 pint tomatoes, chopped

pinch of sea salt

2 Tbsp olive oil

Place first 4 ingredients into a food processor or blender and process until smooth.  Add next 3 ingredients and mix.  Wonderful as a  salsa with chips or a fresh sauce for pasta.

Next week…….red cabbage