Beet and Apple Salad
with Curry Vinaigrette 

4 large beets
4 scallions, sliced thin
1/2 cup currants
2 apples, diced
3 celery stalks, diced small
1/2 cups walnuts, chopped medium
Can use beet greens or omit
 
Dressing:
1/4 cup lemon juice
1 garlic clove, peeled and minced
1/2 tsp. salt
1 1/2 tsp. curry powder
2 tsp. maple syrup
1/4 cup olive oil

Boil your beets until you are able to pierce thru beet with knife. Remove skin, dice and cool on baking sheet.
In large bowl add rest of ingredients. Create your dressing and combine everything together.



Tasty Tip:
Beets can be prepared in several ways: Boil them until they are soft and remove the peel with your fingers or use a peeler to remove skin and dice, toss in olive oil and roast in oven until done. You can also slice them thin and make beet chips.

Agurksalat
(Norwegian Cucumber Salad)
 
 
1 large European cucumber, sliced thinly
 
Dressing:
2/3 cup white vinegar
2/3 cup water
3 TBSP. sugar
1/4 tsp. salt
Pinch of white pepper
2 TBSP. flat-leaf  Parsley
 
1. Thinly slice the cucumber. Put in small container.
2. Combine all the ingredients for the dressing. Whisk well. Add to cucumber. Let sit in refrigerator for 30 minutes or more.
3. Sprinkle with parsley before serving.
 
 

Tasty Tip:
Sometimes cucumbers can be bitter. But if you peel them and using a spoon, remove their seeds, it will take away the bitterness. Some cucumbers don't need to be peeled or deseeded, so I would taste a chunk before removing important nutrition from your vegetable. The dark green slicing cucumbers in your CSA shouldn’t have bitter skin with very few seeds to make it easy on you! 

Sweet Corn and Pepper Salsa
Chef Liz Arraj
 
2 corn on the cobs, corn shaved off the cob
2 tomatoes, diced
2 sweet peppers, cut in half and thinly sliced
4 Shishito peppers, thinly sliced (or a jalapeno if you want to add spice)
1/4 cup Basil, chopped
Juice of 2 limes
2 TBSP olive oil
Salt and pepper to taste
 
1. Combine all ingredients in bowl and toss well. Serve with tortilla chips or in a taco.


 

Tasty Tip:
Shaving corn off the cob can be a messy affair but here is a simple trick; get a bowl with high walls, place one end of the corn in the center of the bowl and hold the end as you slice the corn off the cob. The corn goes into the bowl instead of all over your counter and floor. 

Stuffed Peruvian Peppers
Chef Liz Arraj

Serves 6

The Anaheims:
Pre-heat oven to 375.
Slice the tops off 6 peppers and then slice down one side creating a "pocket".
Remove ribs and seeds from the peppers.
Place in well oiled baking pan.
Create the stuffing.

The Stuffing:
1 TBSP. olive oil
1 yellow onion, peeled and diced
3 cloves of garlic, peeled and minced
1 jalapeño, minced and unseeded (if you like it spicy!)
2 tsp. salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cayenne pepper
1 cup of cooked quinoa
1 can of pinto beans, drained and rinsed
Pepper jack cheese or whatever cheese is your favorite.

1. Sautee yellow onion until translucent, about 5 minutes.
2. Add garlic and jalapeno, sauté for 2 minutes.
2. Add spices, cooked quinoa, pinto beans and cook until hot, about 7 minutes.
3. Stuff peppers. Any extra stuffing you can put around the peppers.
4. Bake for 25 minutes uncovered.
5. Sprinkle with cheese and bake for another 5 minutes or until your cheese is melted.
6. Finish off  this dish with drizzling the sauce across the roasted, stuffed peppers.

Creamy Lime Cilantro Sauce:
1/2 cup plant based or regular mayo
1/2 cup cilantro, minced
Juice of 2 limes
3 TBSP. agave nectar or maple syrup
1 tsp. cumin

1. Combine all ingredients in blender, blend until smooth.
 

Tasty Tip:
Peppers are super fun in dishes. They lend varied levels of heat to your palate. A fun trick to try is to make your own roasted peppers. If you have a gas stove, simply roast your peppers over the open flame using metal tongs to flip them over when they blacken. When completely black put them in a bowl and cover with a plate. The steam of the covered pepper will loosen the skin and after 10 minutes or so, you can remove most of the blackened skin from the pepper. You can then add this flavorful and smoky pepper to any recipe you would like. If you don't have a gas stove you can roast them in your oven or on your BBQ using the same technique. I personally love adding them to hummus. It's delicious!