Veggie Kale Pesto Pasta

We have a variety of exciting veggies this week from BaltimOrganic's Farm. I was looking at the list wondering how to make something relatively simple and tasty. If you don't know this already...I follow a vegan diet and recently I have taken out most wheat products (it seemed to just happen that way) but this is another topic. Basically what I'm saying is you can adapt these recipes to your diet and liking.

This is what I came up with for this week, Give it a shot.... You can use whatever shape pasta you like.




What you'll need from your bag:

-Kale (2 cups)
-Garlic (2 cloves)
-Squash (2-3)
-Eggplant (2)

What else you'll need:

-Pine nuts (2/3 cup)
-Nutritional Yeast (if going vegan pesto) (2 Tbsp.)
-Olive Oil (~1/2 cup)
-Lemon (1)
-Pasta (thin noodles like angel hair or bowtie or whatever) You can get all kinds of gluten free pasta!

What's next, prepare the veggies:

-Preheat oven to 400 degrees
-Slice the squash and eggplant in half rounds that have some thickness to them but not too chunky
-Combine them in a bowl and spray with olive oil (do you have one of the olive oil sprayers?, they are awesome) or drizzle the oil over the veggies. Sprinkle with salt and pepper and stir to combine
-Place the veggies on a sheet or roasting pan and place in the over at 400 for about 15-20 minutes. Check on them about half way through to see how they are progressing- no burnt squash!

Then...:

-Cook your pasta
-Drain and set aside when done. Spray lightly and toss with olive oil so it doesn't stick together while sitting

Make the pesto...:

-In a food processor or blender combine: 2 cups of kale, 2 garlic cloves, 2 Tbsp. Nutritional Yeast, 2/3 cup pine nuts, 3-4 Tbsp. Olive Oil (good stuff), 2 Tsp. lemon juice, salt and pepper, Then puree until smooth. If it's too chunky add more lemon juice or olive oil. NOTE: you may not need to use all the pesto- depending on the quantity of pasta...

Finally:

-Place a large pan over medium heat and add a good amount of pesto.
-Add and stir in the pasta slowly to evenly distribute the pesto- add more pesto if needed
-Once the proper ratio of pasta/pesto has been reached stir in the roasted veggies
-Spruce it up with red chili peppers, more nutritional yeast, tomatoes, pine nuts, or whatever you like...

Enjoy

Kohlrabi Fries

Hi everyone! It's week 3 of BaltimOrganic CSA! I choose this recipe using the kohlrabi from our bag this week because, personally, before I met Jon and joined the CSA I had no idea what kohlrabi was. If that's the boat you are in, this is something fun you can try. I got the idea from an article and recipes on nutrition in the NY Times. I'm not suggesting it's the healthiest option for this vegetable but it's tasty.  As for the other veggies we are getting this week... as the amazing yoga guru and my teacher Sri Dharma Mittra says..."use your intelligence."  :-)

What you'll use from your bag:

-Kohlrabhi

What else you'll need: 

- 1-2 tbls Flour (I use chickpea or all purpose gluten free but you can also use regular wheat flour)
- 2-3 tbls oil (canola or vegetable)
- Spices (try old bay or curry powder with cumin and chili powder)

First, Prepare:

-Peel and cut kohlrabi into slices about 1/2 inch thick (like a french fry)
-Place flour and a touch of seasoning in a bowl
-Heat oil in a skillet over medium heat

Next, coat and cook:

-Lightly coat the kohlrabi stripes in the flour
-Place the kohlrabi stripes in the hot oil, not overcrowding them
-Fry until browned- about 2-3 minutes on each side

Finally, season and serve:

-Remove from skillet when browned and place on a paper towel to remove excess oil
-Immediately season with your choice of spices

Enjoy!

Collard Green Taco- Week 2

Hi everyone. Week two of BaltiOrganic CSA is coming up. How cool are those little herb plants we got last week? This weeks recipe is more like an idea, just take a collard green leaf and put some good stuff in it, roll it up and eat it- It's amazing! The version below is Texmex inspired. Using lettuce as a substitute for a tortilla wrap or even bread is brilliant, energizing, and super healthy. My favorite dish at Liquid Earth restaurant in Baltimore is their Raw Lettuce Wrap. So, go ahead and give your own version a try...





What you'll use from your bag:

-Collard Green Leaf
-Garlic Scapes
-Spring Onion

What else you'll need: 
Use your imagination, here is one version...
-Quinoa or Rice
-Avacado
-Black Beans
-Tomato or Salsa
-Cumin, Cayenne, Coriander, Chili Powder (or taco seasoning) (or leave the seasoning out)

Other ideas for a more raw version...

-Shredded Carrots
-Shredded Beets
-Hummus

First, prepare:

-Soak and cook beans (unless using the canned version)
-Cook Rice or Quinoa
-Wash and dry as many collard leafs as you are making tacos
-Chop tomatoes (if using)
-Smash or chop avocado
-Chop some spring onion and garlic scapes, then saute in a pan with a splash olive oil for 2 minutes
-Add cooked beans to the saute pan
-Add seasonings: cumin, cayenne, coriander, chili powder  (or whatever you like)
-Use a masher or fork to combine and soften the beans

Next, create your taco

-Lay a small amount of rice or quinoa on top the collard leaf
-Place the bean mixture on top
-Top with tomatoes/salsa and avacado
-Fold together and eat like a taco

Enjoy!

Sauteed Kale Green Salad- Week 1

It's CSA time again! I happen to know that the crew at BaltimOrganic have been working super hard to have a great growing season. They have an awesome green house to grow all different types of lettuce and that is some of what we are getting in our first week! I love the fresh, organic lettuces! 

What you'll use from your bag:

• Kale
• Garlic Scapes (these look like green onion)
• Spring onions
• Salad turnips
• Lollo Rosa &  Green Bibb Leaf Lettuces

First, Prepare:

• chop  about 6 sprigs for garlic scapes and spring onions
• cut the kale down to a size you would like for sauteing and eating
• thinly slice a couple  salad turnips
• prepare the other lettuces as you would like in a salad

Then, Salad Dressing: 
You can use whatever dressing you want but I suggest something light and lemon based.
In a small bowl, whisk together: 

• 1 T. fresh lemon juice 
• 1 tsp. honey 
• ½ tsp. balsamic vinegar 
• ½ tsp. Dijon mustard 
• Slowly whisk in 2 or 3 T. extra virgin olive oil until dressing thickens. 
• Season with salt and pepper to taste

Next, Create the Salad Base: 

• In a large bowl, combine the lettuce, radishes, and salad turnips
• Toss in the dressing

Nearly Finished...:
We are going to saute the Kale with the garlic scapes and spring onions in sesame oil (if you don't have sesame oil, you can use olive oil). 

• over medium heat, heat just enough sesame oil to lightly cover your pan 
• add the chopped garlic scapes and spring onion & saute for a couple minutes
• add the cut kale & continue sauteing until tender and wilted
• season with salt and pepper to taste

All together...:

• arrange the prepared raw salad nicely in individual bowls 
• top with the saute kale
• add whatever else you like
• Enjoy