Just got my CSA veggies--now what to do with them?
Here's what we got this week:
Red Norland Potatoes-1 basket
Beets-1 bunch with greens
Bright Lights Swiss Chard-1 bunch
Genovese Basil-1 bunch
Red Bok Choi-1 bunch-
I'll make a salad using the cuke and some of the scallions--but what to do with the other veggies? Need quick and easy ideas...TIA!
On one of the Next Foodnetwork Star episodes, one of the winning recipes was a Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint. Looked and sounded delicious. Easy to make too....just follow the title! ...but if you need specifics, the recipe's below.
Also, my mom recently convinced me to try slow cooked steel oats with cubed squash. She puts it all in a slow cooker the night before. A delicious way to start off the day.
At a Greek restaurant this weekend we ate patzarosalata -- a dish of chopped cooked beets mixed with yogurt, garlic and chopped walnuts. It was delicious on pita bread and a nice summer use for beets.
I have a book called "Simply in Season" that is a wonderful resource for figuring out what to do with an abundance of vegetables. The first week I had beets and had never dealt with fresh beets, so I cut them up with onions, potatoes and yams and roasted them. They were wonderful. (One thing that went wrong was that they were supposed to have a sauce made by mixing roasted garlic into plain yogurt, but I bought a little carton of plain yogurt and didn't notice that it was sweetened--I have NEVER seen yogurt labeled "plain" that was sweetened--so it tasted funny.)
Beets & beet greens-- you can make a WONDERFUL beet salad: cut off the greens and reserve, then roast the beets (350, 1 hr. or less depending on how large the beets are, toss with a tiny bit of olive oil, water, salt and pepper, and cover your pan with foil). If it's too hot where you are, grilling would be good too. Take them out of the oven and rub off the skins with paper towels, then slice up. Toss in a bowl with the beet greens, crumbled feta or goat cheese, toasted walnuts or hazelnuts, and a simple vinaigrette---it will be really difficult to stop eating it.
Summer squash is delicious in a gratin: Layer caramelized onions, sauteed garlic, broiled tomatoes, sliced squash, and fresh parmesan and emmenthal cheese, finishing with cheese, then pour a bit of cream over the whole thing and stick in a 375 oven until it's bubbling and the cheese is melted. Top with basil chiffonade. Of course you could probably add lots of other wonderful vegetables to this, too (fennel might be nice, or you could throw in some of your red potatoes perhaps), this is just what I've made it with.
quinqueen! I was just scrolling down so that I could post a recipe for beet and beet green salad! ooooooEEEEEEEeeooooooooooo. It's so delicious.
My sister, who used to cook at the Tasajara Zen Buddhist retreat near Carmel, California, makes a great raw beet salad. I'll ask her for the exact recipe if anybody's interested, but it had shredded uncooked beets mixed with lemon juice, some sort of Manchego (or something close) cheese and some other ingreds.
I make a summer casserole of lots of sliced summer squash (zukes, etc.) tossed with a very large chopped onion and some chopped tomatoes and some sharp cheddar cheese. S&P on top, cover with foil and bake for about 15 mins. Then take foil off and continue baking til vegs are softened. Easy and delicious.
that raw beet salad sounds great! i'd love the recipe.
not to go all beet crazy, but I also remembered another clever way to use up excess beets (if you get to the point where you're just sick of them popping out of the CSA box). Make beet salad dressing (no, really): Roast or boil the beets, cut into chunks, and puree with some chopped shallots, a little bit of mayonnaise, and some vinegar or lemon juice and olive oil. It makes this beautiful, bright magenta salad dressing that looks really cool (and is a good way to get reticent children and grown-ups to eat beets without knowing it). I think I got the recipe from the Whole Foods Cookbook but I'm not sure.
I also forgot to say (sorry I am just a vegetable freak so I'm loving this post) that swiss chard, which is my favorite green to just saute with some garlic and crushed red pepper (and maybe a little lemon zest at the end--but no juice, which discolors it)--swiss chard also makes a really good gratin or custard. Saute it first, and then put in a buttered casserole dish and cover with savory custard filling and cheese, then bake....it's heaven. I know that's really vague, if you want the specific recipe for that please let me know.
Also, bok choi is oddly yummy when grilled.
Chard is also spectacularly comforting and delicious in the panade from the Zuni Cafe cookbook (I think) which was cookbook of the month a while ago.
It's just toasted stalish bread. ementhaler cheese, chicken stock, onions and chard baked together. Heaven. I'm sure the recipe is here somewhere.