2. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.
(Try breadnuts instead of hazelnuts!!! - Shelli)
PAN FRIED FENNEL Ingredients
Mustard Greens / Chaya
Cook shallots with garlic, turmeric, black pepper and sea salt in pan. Brown the bottom of the pan with that mixture.
Add white wine to make it a sauce and stir to consistency. Then add mustard greens or boiled (for 10 minutes) shredded Chaya. Toss in sauce and cover until the desired tenderness is reached. Five minutes before taking off the lid, add more white wine to cook off.
Season with salt and pepper. Enjoy!
Recipe submitted by Troy Hollebeck
Moringa tender leaves
Chopped garlic flakes
Cooked rice - half cup
Salt and pepper - to taste.
1. Heat oil in a pan. Add cumin seeds, chives, chopped garlic and stir well.
2. Add clean washed moringa flowers and tender moringa leaves and again stir fry for a minute.
3. Beat the egg with little salt and pepper.
4. Add the beaten egg to the stir fried moringa flower mix.
5. Add hot rice and mix well.
Serve Immediately. Enjoy!
Recipe by My Happy Healthy Kitchen
5 ripe bananas
1 CSA bag stinkin’ toe powder
3 tablespoons coconut oil
A dash of sea salt
1 teaspoon cinnamon
Mash all ingredients together and let it cool in the fridge for about 30 minutes. Serve it as pure pudding, on ice cream or further experiment. Enjoy!
Recipe by Troy
First heat a pan with oil. Then add the sliced garlic and let it unfold its flavor.
Add the okra. Heat it for a few minutes, add the sea salt and mix with the red wine (only as much as the Okra can soak in).
Let sit for a minute and serve warm. Some cheese and herbs (Basil) may be added on top (Mozzarella/ Parmesan).
It is delicious with couscous or rice. Nadja thinks that it can be used as a substitute for tomato sauce, for example on noodles or pizza.
Recipe by Patrick Boulger
Achiote paste, favored in Yucatán and Oaxacan cuisine, is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. Achiote is a distinctly colored and flavored mainstay of the Mexican kitchen.
A typical preparation mixes:
1/4 cup annatto seeds
1 tablespoon coriander seeds
1 tablespoon oregano
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon salt
5 cloves of garlic, peeled
1/2 cup bitter orange juice (Seville) or 1/3 cup white vinegar
Grind the spices (annatto, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. Blend the ground spices with the salt, garlic and the bitter orange juice until it is smooth. Rub the mixture onto chicken, pork or fish and let it marinate for 4–6 hours then cook as usual. Or use the achiote as an ingredient in another dish.
The paste is dissolved in either lemon juice, water, oil or vinegar to create a marinade, and marinated or rubbed directly upon meat. The meat is then grilled, baked, barbecued or broiled. Sometimes it is added to corn dough to create a zesty flavor and color in empanadas and red tamales.
Recipe and information from Wikipedia
2 lbs eggplant, peeled, cut into 1 inch pieces
1/4 cup thinly sliced scallions
1/4 cup diced red pepper
4-6 basil leaves - thinly cut
1/4 cup grated parmesan
1/4 cup sharp cheddar cheese
2 eggs beaten
1/2 cup itallian bread crumbs
1 tsp butter
1-2 large tomatoes thinly sliced
salt to taste
Steam eggplant until tender, drain and mash. Add butter, scallions, pepper and basil. Mix well then add eggs and bread crumbs and mix.
Butter a baking dish, line pan with sliced tomatoes, add eggplant mixture. Top with sliced tomates, top with cheeses.
Bake in 350 degree oven for 20-30 min or until cheese is lightly brown. Serve and enjoy.
Recipe by Frandelle Gerard, inspired by The Vegetarian Epicure by Anna Thomas 1972
Green Papaya (peeled)
Vegetable Oil (for frying)
Whole Wheat Flour
1. Cut the peeled papayas in slices and boil in hot water until consistency softened. Bring water for noodles to a boil and cook according to package instructions.
2. Sift papayas. Heat vegetable oil in a pan. Put half of the slices of papaya first in mixed eggs (seasoned with salt and pepper), then in flour and then fry in pan from both sides.
3. Heat olive oil and stir-fry onions. Add battered papaya slices and heat for a moment.
4. Put soy sauce, a bit of milk, chili in a pot and thicken with a little flour. Then add noodles and rest of sliced papayas.
5. Serve noodle mix with battered papaya-onion mix on top. Enjoy.
Recipe by Nadja Hofmann
Most of our recipes are created spontaneously by our farm staff in the community center kitchen! Occasionally we supplement with findings from the Internet or contributions from our wonderful CSA members.