Not Your Mama's Broccoli Salad
Created by Chef Liz Arraj

2 heads of broccoli, cut the florets into bite sized pieces, dice the stem
2 summer squash, cut length wises and sliced in half moons
1 cucumber, cut length wise and sliced in half moons
1 sweet pepper, seeded and diced small
1/2 small red onion, peeled and diced small
1 cup of pumpkin seeds
1/2 cup golden raisins
1. Prep all your ingredients into large bowl.

Dressing:
1/2 cup rice vinegar
1/2 cup olive oil
1/4 cup agave nectar or maple syrup
1 TBSP. poppy seeds
1 tsp. kosher salt or to taste
Put all ingredients in jar and shake well. Pour over salad when ready to serve and mix well.

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Chard Cheese Bake
I know it's hot for anything baked, but I just can't help but share this chard recipe. It was one of the Swiss Chard gateway recipes for Dallas and I and we still love it! It's from a classic cookbook in our house, "Simply in Season"

4 servings

1 pound Swiss chard (chopped)
Cook and thoroughly drain.

4 eggs (beaten)
1 cup milk
1 cup Swiss cheese or another cheese (shredded)
1 cup bread (cubed)
1/2 up green onions (sliced)
1/3 cup Parmesan cheese (grated)
Combine with cooked greens. Pour into a greased 2-quart baking dish. Cover and bake in preheated oven at 375F until set, 25-30 minutes.

Nicole's Spring Rolls
This week's recipe is from fellow CSA member (and amazing physical therapist) Nicole O'Hair! She sent me this recipe she got from Sunset Magazine and says she substitutes out a lot of the ingredients for whatever is in season. Whether it's zucchini, salad turnip, carrots or whatever fresh, crunchy thing she has on hand, she cuts them up and puts them in the roll. Similar to taco night, you can put out a bunch of options and have people make their own roll! 

4 servings

3 1/2 ounces (half of a 7oz package) thin rice noodles
1 red bell pepper, rinsed
3 tablespoons Asian fish sauce
2 tablespoons sweet Asian chili sauce
1 tablespoon lime juice
2 tablespoons chopped roasted peanuts
12 ounces shelled cooked shrimp, tails removed
8 ounces shredded cooked chicken
6 ounces mixed baby greens, rinsed 
1 cucumber, rinsed, halved lengthwise and thinly sliced into half-moons
2 carrots, peeled and shredded
1 cup each loosely packed fresh mint leaves and fresh cilantro
12-18 rice paper wrappers

1. In a 4-5 quart pan over high heat, bring 3 quarts water to a boil. Add rice noodles, stir to separate, and cook until tender to bite, 3-5 minutes. Drain, rinse with cold water until cool, and drain again. Using scissors, cut noodles into about 3" lengths.

2. Meanwhile, stem and seed bell pepper; cut lengthwise into 1/4" slices, then crosswise into 2" lengths. In a small bowl, stir together fish sauce, sweet chili sauce and lime juice.

3. Mound rice noddles in the center of a large platter. Drizzle 1 tablespoon fish sauce mixture over noodles, then sprinkle with chopped peanuts. Mound bell pepper, shrimp, chicken, greens, cucumber slices, shredded carrots, mint and cilantro around noodles.

4. Pour 1" hot top water into a large, shallow bowl. Submerge rice-paper wrappers, one or two at a time, until flexible and tender, about 30 seconds. Carefully remove and let drain briefly; stack on a plate.

5. Offer platter of fillings for diners to assemble their own summer rolls, with remaining fish sauce mixture alongside for dipping. To roll, add desired fillings in a strip across center of a wrapper; fold in sides over filling, then roll up tightly from the edge closest to you, like a burrito.

Peanut sauce is also great for dipping these into! Thanks for sharing, Nicole!

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.

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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.

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From Six Seasons cookbook by Joshua McFadden (one of Dal's favorites!) This cookbook is fun, but can also be a bit more challenging. For a simpler turnip recipe, a good place is Dishing Up the Dirt, which has a variety of recipes for this specific turnip.

Turnip Salad w/ Yogurt, Herbs & Poppy Seeds
Serves 4
1 bunch salad turnips, with their tops, trimmed so there's just a nice 1/4" of green stems left
1 lemon, halved
1/2 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1/2 cup plain whole-milk or low-fat yogurt (not Greek)
About 1 cup lightly packed mixed herbs: mint leaves, parsley leaves and chives cut in 2" lengths
4 scallions, trimmed (including 1/2" off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well.
Extra-virgin olive oil
1/4 cup poppy seeds
Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise make sure your knife is sharp and just go slowly. Soak the slices in ice water for 15 to 20 minutes, then drain very well.

Rinse, dry, and roughly chop the turnip greens. Put the turnips in a bowl and squeeze in about half the lemon. Add the chile flakes, 1/2 teaspoon salt and many twists of black pepper and toss to blend. Add the yogurt and toss again. Taste and adjust the seasoning so they are quite bright. Add the herbs, scallions, and 1/4 cup olive oil and toss again. Taste and adjust the seasoning.

Scatter half the poppy seeds on the bottom of a platter or individual serving plates, top with the turnip salad, and finish with the rest of the poppy seeds. Serve right away (this salad doesn't store well because of the high moisture content of the turnips).