Schreiber & Sons CSA

Arienne Arnold said,

Beet Salad
(from Moosewood Restaurant “Simple Suppers”

This salad is wonderful with regular beets but absolutely beautiful with the pinkish “bullseye” beets that came in this week’s box.

3 to 4 raw beets
2 T red wine vinegar
1 T olive oil
2 t. Dijon mustard
1/4 t. salt
2 scallions, minced
2 T minced fresh parsley

Peel the beets and cut them in half. Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred them with the food processor or by hand using the largest holes of a grater. (You’ll need 2 1/2 cups to 3 cups.)

In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Serve at room temperature or chilled.

Elizabeth Golovich
http://www.101cookbooks.com/index.html |

This recipe comes from the 101 Cookbooks website. Heidi Swanson creates some fabulous recipes! When I made this recipe, I made a couple changes. I used unsalted roasted peanuts and didn’t toast them because I was short on time. I also left out the jalapeño, but didn’t miss it at all. I doubled the recipe for a recent picnic and there was only enough left for one serving when all was said and done. I found that my mandolin worked really well to shred the cabbage too!

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeño chile, seeded and diced
3/4 cup cilantro, chopped

1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and toasted.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil, salt. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Serves 6 as a side.

Valerie
Asian Coleslaw from the allrecipes.com website. Made it tonight with last week’s cabbage. I reduced the oil, added some of this week’s onion and some cilantro. Really yummy.

INGREDIENTS (Nutrition)

• 6 tablespoons rice wine vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger root
• 1 1/2 tablespoons minced garlic
•  
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 cups shredded napa cabbage
• 2 red bell peppers, thinly sliced
• 2 carrots, julienned
• 6 green onions, chopped
• 1/2 cup chopped fresh cilantro

Elizabeth Golovich
eacarson77@netscape.net | 68.113.25.78

Sweet and Sour Cucumber Zucchini Salad

1 cucumber, sliced paper thin
1 zucchini, sliced paper thin
1/4 cup finely chopped onion
1/4 cup white vinegar
1 1/2 Tbsp. chopped fresh dill
1 Tbsp water
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper

Place cucumber, zucchini and onion in a shallow dish; set aside. Stir together the remaining ingredients in a bowl. Pour the dressing over the cucumber mixture; cover and refrigerate at least 2 hours before serving.
Serves 4.

Notes: Using a mandolin makes it really easy to get uniform slices. I usually omit the onion and don’t wait the recommended two hours and the salad still turns out pretty good. I imagine that most vinegars would work for this.

From Weight Watchers Super-Foods Cookbook 2006

Elizabeth Golovich
eacarson77@netscape.net |

We just tried this recipe. It’s simple but delicious. I used onions from our box instead of the leeks and omitted the celery because we didn’t have any on hand. I also used an immersion blender to make it a smooth soup. It definitely makes more than six servings, so make room in your freezer!

Hearty Rutabaga, Turnip, and Carrot Soup

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
salt and pepper to taste

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Serves 6.
Bon Appétit, January 1998.

1 to 1 ½ # lean ground beef

2 medium onions, chopped

1 cup of celery with leaves, chopped

2 medium potatoes, cubed

2 carrots, thinly sliced

½ head medium cabbage, sliced thinly

1 12-oz. can V-8 juice

1 ½ quarts water

3-4 beef bouillon cubes

½ tsp. marjoram

1-2 tsp. salt

¼ tsp. pepper

Brown ground beef and onion in a Dutch oven; drain fat. Combine remaining ingredients. Simmer 15-20 minutes or until vegetables are tender.

Sunset, November 2003

6 slices bacon (total 6 ounces), cut into one-inch pieces

2 onions (1# total), vertically sliced

2 carrots (8 ounces total), sliced

2 stalks celery (6 oz. total), sliced

2 cloves minced garlic

4 cups dried lentils (about 1 ½ pounds), rinsed and sorted

¼ cup chopped parsley

1 tsp. dried thyme

1 tsp. salt

½ tsp. pepper

2 dried bay leaves

2 cans (28 ounces each) diced tomatoes

2 lemons, rinsed and cut into wedges

In an 8-quart pan over medium-high heat, stir bacon until browned, about 2 minutes. Add onions, carrots, and garlic to pan and stir frequently until vegetables are limp, about 10 minutes. Add lentils, parsley, thyme salt, pepper, bay leaves and 9 cups water; bring to a boil and reduce heat to maintain a simmer; cover and cook, stirring occasionally until lentils are very tender (about 20 minutes). Add undrained tomatoes and 1 cup water. Simmer uncovered for an additional 10 minutes. Ladle soup into bowls and serve with lemon wedges for squeezing over the individual servings. Yield: 12 servings of 323 calories each.

Note: I made half this recipe and found it to be plenty for 4 people. I inadvertently used one 14-oz. can of tomatoes instead of 1 28-oz. can. Also forgot the lemon wedges. The soup was great!

Cooking Light, October 2004

2 tsp. vegetable oil

1 tsp. bottled minced garlic

4 (2 oz.) smoked turkey and duck sausages with fennel, cut into ¼ inch slices

1 cup water

1 cup fat-free less-sodium chicken broth

2 (19 oz.) cans cannellini (or other white) beans, rinsed and drained

4 cups chopped kale

½ tsp. coarsely ground black pepper

¼ tsp. crushed red pepper

1/8 tsp. salt

2 Tbsp. fresh lemon juice

Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage slices; sauté for 1 minute. Add water, broth and beans; bring to a boil. Stir in kale, black pepper, red pepper and salt; bring to a boil. Cover, reduce heat and simmer for 5 minutes or until kale is tender. Remove from heat; stir in lemon juice. Yield: 6 (1 cup) servings of 349 calories each.

Note: This is simple and pretty quick to make. The original recipe came with instructions for making cheese toast to eat with it.

Light & Tasty, October/November 2005

¾ cup chopped onion

2 cloves minced garlic

1 Tbsp. olive oil

4 cups reduced-sodium chicken broth

2 medium potatoes, peeled and cubed

¼ tsp. salt

¼ tsp. pepper

1 pound fresh kale, trimmed and chopped

½ pound reduced-fat, fully cooked Polish sausage or turkey kielbasa, sliced

In a large saucepan or Dutch oven, sauté onion and garlic in oil until tender. Add the broth, potatoes, salt and pepper. Bring to a boil; reduce heat and simmer for 10-15 minutes or until potatoes are tender.

Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage. Cook over medium-low heat until the kale is tender. Yield: 4 servings; 1 cup equals 194 calories.

Light & Tasty, January/February 2006

1 medium onion, coarsely chopped

2 cloves garlic, coarsely chopped

4 ½ tsp. canola or olive oil

1 medium sweet potato, peeled and cut into 1 ½ inch cubes

1 medium potato, peeled and cut into 1 ½ inch cubes

1 small rutabega, peeled and cut into 1 ½ inch cubes

2 medium carrots, peeled and sliced diagonally at 1 ½ inch intervals

1 medium parsnip, peeled and sliced diagonally at 1 ½ inch intervals

2 tsp. snipped thyme or ¾ tsp. dried thyme

1 tsp. salt

½ tsp. coarsely ground black pepper

1 bay leaf

½ cup reduced-sodium chicken broth

In a large heavy saucepan or Dutch oven, sauté the onion and garlic until tender. Stir in the vegetables and seasoning. Add broth. Bring to a boil; reduce heat and simmer, covered, for 20-25 minutes or until the vegetables are tender. Uncover, increase heat to medium high; cook until most of the liquid has evaporated. Discard bay leaf. Yield: 8 one-cup servings at 92 calories/cup.  

Note: This was very good and relatively easy. Next time I will add the regular potatoes about half-way through to avoid mushy potatoes. Be careful not to use more rutabega or thyme than called for as they accentuate any bitterness in the vegetables.