By Chef Liz Arraj of Terra Veg in Klamath Falls


1 package of soba noodles or noodles of your choice
1 TBSP. sesame oil

3 TBSP. olive oil
1 bunch of red scallions, chopped
3 carrots, peeled and sliced
1 bag of snap peas, chopped
1 bunch of Komatsuna, chopped, leaf and white parts


Spicy Peanut Sauce:
2 cloves of garlic, peeled and finely minced
2 TBSP. fresh ginger, peeled and finely minced
2 TBSP. rice vinegar or lime juice
2 TBSP. agave nectar or maple syrup
1 TBSP. soy sauce
1 tsp. crushed pepper flakes or 1/2 jalapeño, minced
1/2 cup of peanut butter or almond butter
1/2 cup cold water

Garnish with 1/2 bunch of red scallion onions, thinly sliced


1. Cook your choice of noodles according to the package. Cold and toss with sesame oil and set aside in large bowl.
2. In large sauté pan put oil and onions, cook until onions are translucent, about 5-10 minutes. Add rest of ingredients and cook for 10 minutes.
3. In small bowl create your spicy peanut sauce.
4. Combine noodles, veggies and sauce together, mix well.
5. Garnish with peanuts and serve.

​

Spring Celebration Bowl
from Dishing Up the Dirt by Andrew Bemis (a great cookbook you can buy at Canvasback Books!)

Bowls are a great, quick meal that are super flexible. This recipe includes lots of veggies in your CSA, but feel free to switch things out, including using a different grain like rice or a different sauce.

Tahini Miso Dressing
1/4 cup tahini
1 tablespoon white miso
1 tablespoon fresh lemon juice
1/4 cup warm water, plus more to thin if necessary
freshly ground black pepper


Celebration Bowl
1 cup dry quinoa
1 bunch of asparagus, trimmed
2 cups sugar snap peas
3-4 small turnips, cut into 1/2-inch pieces
1 tablespoon olive oil, plus additional for frying eggs
4 eggs
3 to 4 radishes, thinly sliced
1 bunch of cilantro, minced
1/4 cup sesame seeds

1. Prepare the dressing: Whisk together the tahini, miso, and lemon juice with an immersion blender or hand whisk. Slowly add 1/4 cup warm water, adding more, if necessary, until you reach your desired consistency. I like this dressing on the thicker side but feel free to add more water for a thinner sauce. Season with pepper and set it aside.

2. Prepare the quinoa according to the package instructions. Preheat the oven to 400F. Toss the asparagus, sugar snap peas, and turnips with the oil. Place them on a rimmed baking sheet and roast until they are lightly browned and tender, 18 to 20 minutes. Toss veggies halfway through cooking.

3. When you're almost ready to serve, fry your eggs: Heat a little olive oil in a large nonstick skillet over medium. When the oil is hot, crack in the eggs. Cook until the whites are set and the yolks are still slightly runny, about 5 minutes.

4. To assemble, spoon quinoa into the bowls. Top each serving with roasted veggies, radishes, cilantro, and sesame seeds. Drizzle with the dressing and place a fried egg on top.

Grilled Garlic Scapes
1 bunch of garlic scapes
Olive oil
Kosher salt
1. Coat the garlic scapes with olive oil and kosher salt.
2. On your grill or in a grill pan sear the scapes until sear marks appear. 
Roasted Potatoes
As many of your favorite potato, chopped in large chunks
Toss in olive oil and kosher salt
Roast in oven at 400 for 25 minutes or until easily forked
Cilantro Butter-Remix from Six Seasons-Chef Joshua McFadden
3 cloves of garlic
1/2 vegan butter like Earth Balance or unsalted regular butter
1 tsp. lemon zest
1/2 cup packed cilantro
1 tsp. kosher salt
1. In food processor mince your garlic. Add butter and pulse.
2. Add rest of ingredients, pulse until combined but don't over process.
3. Put in container and refrigerate for an hour.

Serve on seared garlic scapes and roasted potatoes.

​