6/9/2019 0 Comments CSA Recipe - Week 3Crispy Walla Walla Onions
by Chef Liz Arraj, owner of Terra Veg Vegan Eatery in Klamath Falls 1/4 cup olive oil 1 onion, peeled and cut in half, thinly sliced 1/4 cup flour, your choice 1. Heat oil in pan. 2. In large bowl put onion slices and flour, toss until coated well. 3. Cook until golden brown on both sides. I know crispy onions aren't exactly healthy but they are delicious! These are super yummy on top of dishes or in sandwiches.
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6/1/2019 0 Comments CSA Recipe - Week 2Sweet Union Greens
by Chef Liz Arraj (owner of Terra Veg restaurant) The greens: 1 bunch Swiss chard, de-stemmed and chopped 1 bunch Spinach, chopped 1 bunch baby bok choy, de-stemmed and chopped The sauce: 1/2 yellow onion, peeled and diced 1 stalk of green garlic, tender green and white parts, thinly sliced or 3 cloves of garlic, minced 1 can coconut milk 2 TBSP. soy sauce 2 tsp. curry powder 1 tsp. salt or to taste Pinch of crushed pepper flakes 1. Sauté your onions and green garlic until tender. 2. Add remaining ingredients including your chopped greens. Cook greens down until soft. Serve on top of your choice of grain. Welcome to the 2019 season of Sweet Union Farm CSA! Every week, local chef Liz Arraj (owner of Terra Veg Vegan Eatery) creates a custom recipe for CSA members based on what vegetables you receive. Hopefully this inspires you to use your farm-fresh veggies in new and creative ways! All of the recipes are either vegan or vegetarian, but remember you can always make adjustments and add other ingredients to your meal.
Green Garlic and Kale Pesto Chef Liz Arraj 1 cup packed kale 1 green garlic, green and white parts, chopped 1/2 cup walnuts 1/4 cup nutritional yeast or parmesan cheese 1/4 olive oil, adjust according to desired consistency 1 tsp. salt or to taste 1. Throw all ingredients into food processor and process until smooth. You can use to toss on roasted potatoes or cooked pasta. Tasty Tip: I am a big fan of using the most out of the plant. With the green garlic just cut off the roots and use the entire plant! 10/29/2018 0 Comments Fall Harvest Box - Recipe 2Maple Glazed Parsnips
from Simply in Season recipe book Serves 2-4 2 cups parsnips, peeled and cut 1/2 inch rounds Spray a baking pan with oil. Place parsnip rounds in a single layer on pan and spray lightly with oil. Sprinkle with salt. Bake in preheated oven at 400F until soft, 30 minutes 1 tablespoon maple syrup 1/2 teaspoon butter, melted 2 tablespoons walnuts, chopped and toasted (optional) Combine maple syrup and butter and pour over the cooked parsnips. Top with walnuts and serve. 10/15/2018 0 Comments Fall Harvest Box - Recipe 1Sweet Union Farm Bowl
by Chef Liz Arraj Makes 4 bowls 3 cloves of garlic, peeled and minced 1 red onion, peeled and diced 1 bunch kale, destemmed and chopped 1 Komatsuna, chopped, stems and leaves both 1 beet, diced 1 black radish, diced 1 Delicata squash, peeled and diced 4 cups cooked brown rice or your choice of grain 1/4 cup parsley, chopped 1. Prepare your grain. Bring 3 cups of water with 1 1/2 cups of brown rice to a boil. Lower heat and cover. Cook until done, about 35-40 minutes. 2. Pre-heat oven to 400. Take prepped beets, radish and Delicata and put in large bowl. Add a little olive oil with salt, toss well, put on baking sheet and roast until tender, about 25-30 minutes. 3. In large sauté pan, put some oil in pan. Sautee onions until translucent, about 5 minutes. Add garlic and the greens. Cook until greens are soft. Add water if they start sticking. 4. Build your bowl: Put a scoop of grains in bowl, top with roasted vegetables, sautéed garlic, onions and greens, garnish with parsley and drizzle with Lemon-Tahini sauce. Lemon-Tahini Sauce 1/2 cup tahini 1/4 cup freshly lemon juice 1/4 cup olive oil 1 TBSP. maple syrup or agave nectar 1 clove of garlic 1 tsp. salt 1 tsp. cumin 1/4 tsp. cayenne 1. Combine all ingredients into blender or food processor and blend until smooth. Tasty Tip: Creating bountiful bowls is an easy and fun way to get lots of nutrition without too much fuss. It is as simple as 4 key components; A grain, a green, a protein and a sauce. And the combinations are endless! It's also a good way to incorporate leftovers and vegetables you are not sure to do with. Happy bowl making! 10/5/2018 0 Comments CSA Recipe - Week 18Curry Kuri Soup
Chef Liz Arraj 2 TBSP. olive oil 1 large yellow onion, peeled and diced 2 cloves of garlic, peeled and minced 1 TBSP. curry powder 2 tsp. salt or to taste 1 Kuri squash, peeled and diced 6 or more cups of water 1 can of coconut milk 1. Sautee your onion in olive oil until translucent, about 5 minutes. 2. Add garlic, curry powder, salt, squash and water. Add smaller amounts of water at first. You can add more later after you blend the soup at the end. 3. When squash is soft, add the coconut milk and then blend with stick blender or regular blender. Tasty Tip: To get that extra depth of flavor you can simply chop your squash in half, leave the skin on, scoop out the seeds and roast in oven until flesh is soft enough to puncture with a fork. I like to drizzle the squash with olive oil before roasting. When done you simply scoop out the squash and add it to your soup pot. 10/5/2018 0 Comments CSA Recipe - Week 17Star Anise Daikon Pickles
1 large daikon radish, peeled and grated 2 large carrots, peeled and grated 6 large jalapeños, stems removed and minced 1 cup rice vinegar 1/2 cup sugar 1/2 cup kosher salt 1 tsp. whole peppercorns 4 whole star anise 1. Prep your vegetables and stuff into a pint-sized glass mason jar with lid. 2. Combine rest of ingredients in small sauce pan and bring to boil, stirring until sugar and salt is dissolved. Pour into jar, covering the vegetables and tightly cover with lid. Let chill for at least 30 minutes before using. Tasty Tip: Now we have entered the tasty season of root vegetables! You can make these tasty pickles with any kind of root vegetables you have available to you; turnips, rutabagas, beets, carrots, parsnips, whatever you want. Just grate up your veggies, make your vinegar mixture and combine in mason jar. 9/22/2018 0 Comments CSA Recipe - Week 16Beet 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. 9/19/2018 1 Comment CSA Recipe - Week 15Agurksalat
(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! 9/19/2018 1 Comment CSA Recipe - Week 14Sweet 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. |