Easter egg radishes

In our CSA box we also received some white radishes. I had never seen these before so I did some investigation. They are know as Easter egg radishes. Here's a good website:

http://www.specialtyproduce.com/produce/Easter_Egg_Radish_654.php

Good information about cabbage

Here's a good website about the varieties of cabbage:

http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp

Here's one suggested use for the outer layers of the cabbage

Wrap it Up! Use the large outer leaves of the Napa Cabbage to make Napa Cabbage wraps! You can roll just about any filling inside the large, flexible leaves: rice and beans, soy chicken salad, salsa, seitan, tempeh, corn salad, soy cheese...the list goes on! Just think of the leaf as a tortilla or wrap and let your creativity go! You can secure the wrap with a toothpick for presentation purposes. Plus using a cabbage 'wrap' instead of a flour or corn wrap will save on calories and boost your veggie intake.

Here's another good site: http://www.nutrition-and-you.com/napa-cabbage.html

So far from what I've read on the internet, you can use the stalks like you would the bok choy stalks. So I think I'll use those in the stir fry we do with the other veggies.

Here's another use for the stalks:

Chinese Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten Chinese cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own Chinese cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the Chinese cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

And another stir fry option:

Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

And so now I have 3 meals I can get out of this cabbage:
1. stir fry with other veggies using the stalks
2. cole slaw
3. steamed cabbage.

Worlds largest napa cabbage

This was our bi-weekly CSA box contents:

apples
persimmons
carrots
broccoli
radishes
cauliflower
kale
cilantro
yams
chili peppers
tomatoes
napa cabbage

The napa cabbage is the largest I've seen. We will have to make two meals out of this. One of my co-workers gave me a recipe for a Cole slaw with toasted almonds, cabbage, dried cranberries and a home made ginger dressing. So I think I'll try that. I can shred some of the carrots to go into that as well.

For the second meal we'll probably steam the rest of the cabbage. I'm going to do some research and see if we can use the outer leaves and stalks for something. I'll let you know what I find out.

Doug won't eat the yams but I've got a couple of recipes and I'll try one for myself.

The radishes, broccoli, and cauliflower will go into a stir fry.

I'll buy some lettuce to use up those tomatoes.

The kale will go into a pasta dish we like.

Doug juiced the apples and persimmons along with a couple of carrots. He added that to the oranges, limes, lemons, apples, pears and celery we already had.

And I gave the cilantro and chili peppers to a co-worker who loves them.

Pumpkin and swiss chard pasta

Last night I had some swiss chard that I wanted to use. I also had some pumpkin puree left from another meal and a can of tomato paste. We had all the other ingredients already. I searched for a recipe by using the search terms "pumpkin and swiss chard pasta." This recipe was from the Martha Stewart website. It originally called for kale. I've noted my modifications in red.

Ingredients

Coarse salt and ground pepper  (I never use salt or pepper in a recipe.)

1 pound gemelli pasta, cooked and drained (I just used the spiral pasta I already had.)

1 tablespoon olive oil

1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces (I used swiss chard instead.)

1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)

2 cans (14.5 ounces each) reduced-sodium vegetable broth (I used chicken broth instead because it was already open.)

2 tablespoons jarred sun-dried tomato pesto (I used tomato paste because I had that.)

Directions

Cook pasta, and drain; reserve. In a large saucepan, heat oil over medium heat. Add kale (swiss chard); cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto (tomato paste); stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

Toss pasta with pumpkin-kale (swiss chard) mixture.

Stir Fry using Swiss Chard

Stir fry using up our yellow beans from our CSA box. I added celery, celery leaves, Swiss chard stalks, broccoli, onions, garlic, olive oil and a low sodium soy sauce. And I'm going to sauté the Swiss chard leave for another meal.

Award Winning Pumpkin

Our Communication Sciences & Disorders students participate in Chapman University's Homecoming Chili Cook-off. They've won it two years in a row. This year they tried and new recipe and still one. I'm sharing the recipe with you.

Pumpkin Chili
by Roshina Noor

Ingredients

4 Large Bell Peppers (Green, Red, Yellow, Orange)
4 cloves of garlic
1 can of Baked Beans
2 can of White Beans in tomato sauce
1 can of Ranch Style Beans
1 can of sweet corn
1 can of Progresso Vegetable Hearty Tomato soup
1 can of diced tomatoes
1 can of coconut milk
2 cans of pumpkin puree (not pumpkin pie filling!)
Cinnamon
Red pepper flakes
Tony Chicarones – Creole seasoning
Chili Powder
Cayenne pepper
Garlic Salt
Flower

Directions

1. Fry sliced bell peppers, garlic, 2 tsp red pepper flakes, and 1 tsp
garlic salt in a small amount of oil

2. Drain corn and beans.

3. Add all canned items to crock pot.

4. Add cooked bell pepper mixture to crock pot.

5. Add 1 tablespoon cinnamon

6. Add 1 tablespoon Creole Seasoning

7. Add 1 teaspoon chili powder

8. Add 1 teaspoon cayenne pepper

9. Mix thoroughly

10. Cook on slow for 8 hours, stirring every 2 hours

Best enjoyed if completely cooled, then warmed up and topped with shredded
cheddar cheese =)

Using up the last bit of the CSA veggies

Since we will be gone over Thanksgiving (and I won't be doing the cooking) I needed to use up some of our CSA veggies. So I took some tortellini that we had gotten from Costco (it's low in sodium) and I added the remaining onions, tomatoes and broccoflower that I had left. I also added some garlic, a jar of garlic and herb sauce and some Parmesan cheese too it.

7 Reasons Kale Is the New Beef

7 Reasons Kale Is the New Beef

From Organic Authority - http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html

The Many Wonders of Cabbage

The Many Wonders of Cabbage

from Organic Authority - http://www.organicauthority.com/foodie-buzz/the-wonders-of-cabbage.html

Latest CSA box contents

Our CSA box has beets, broccoflower, 3 bell peppers, carrots, 6 large tomatoes, dino kale, 3 potatoes, red leaf lettuce, yellow beans, 4 oranges, 4 apples and 8 pluots.

Sugar Snap and Snow Pea Stir-Fry

Sugar Snap and Snow Pea Stir-Fry From Vegetarian Magazine

Serves 4

30 minutes or fewer

Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.

1 Tbs. low-sodium soy sauce
1 Tbs. toasted sesame oil
2 tsp. cornstarch
¼ tsp chile-garlic sauce, such as sambal oelek, optional
1 Tbs. vegetable oil
1 medium red onion, halved, cut into wedges, and pulled apart (1 ½ cups)
1 small yellow bell pepper, thinly sliced (1 ½ cups)
1 cup raw unsalted cashews
1 Tbs. grated fresh ginger
8 oz. sugar snap peas
8 oz. snow pea pods
8 green onions, cut into 1-inch pieces

1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.
 
2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Roasted Green Beans with Walnuts and Rosemary

Roasted Green Beans with Walnuts and Rosemary
From Vegetarian Magazine

Serves 6

30 minutes or fewer

Throw these beans in the oven while you’re putting the other foods on the table and they’ll be ready by the time everyone sits down. Holiday prep tip: trim only the stem ends of green beans for pretty presentation.


1 ¼ lb. green beans, trimmed (5 cups)
½ cup chopped walnuts
1 ½ Tbs. finely chopped fresh rosemary
1 Tbs. olive oil

1. Preheat oven to 475°F.

2. Toss all ingredients in bowl; season with salt and pepper, if desired. Spread on rimmed baking sheet. Roast 15 to 17 minutes, or until beans are tender and browned in spots, stirring occasionally.

Brussels Sprouts with Walnuts and Dried Cranberries

Brussels Sprouts with Walnuts and Dried Cranberries

From Vegetarian Magazine

Serves 6

30 minutes or fewer

In this longtime favorite VT recipe, Brussels sprouts get seared, then dressed up with walnuts and dried cranberries.

½ cup coarsely chopped walnuts
2 tsp. olive oil
1 ½ lb. Brussels sprouts, halved
2 shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil

1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.

2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.

3. Stir in cranberries, agave, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.

Benefits of Bok Choy

Benefits of Bok Choy
from Organic Mantra

More stir fry variations

Stir fry's are so simple and you can put pretty much anything in them. I had some CSA zucchini to use up and I added some broccoli, bok choy, onions, garlic, olive oil and low sodium soy sauce.

We also had a couple of CSA tomatoes on the side.

Butternut Squash Pasta the Second Time Around

Butternut Squash Pasta

We've done this one before and posted it to the blog. I tried it again and still like it.

olive oil
1 cup sweet onions
5 cloves of fresh minced or chopped garlic
fresh chopped sage
1 butternut squash
1 cup of brown sugar
a few dashes of white wine
1 cup of chicken broth
1 1/2 tsps of fresh or dried basil
1 1/2 tsps of fresh or dried parsley
1/8 teaspoon of grated nutmeg
1/2 log of goat cheese
desired amount of pasta
desired amount of shredded Parmesan cheese.

Chop or mince the garlic cloves.
Chop the onions.

Place the butternut squash in the microwave and cook on high for three minutes. This will soften the squash making it easier to peel and cut. Some people use a vegetable peeler, we just cut it like you would a pineapple. Don't forget to scoop out the seeds. When you are cutting it you want to get to the squash that is more orange in color. I cut the squash up into tiny bite size pieces so that it would cook faster.

Place the butternut squash in a bowl and coat with the brown sugar.

In a large pan, boil your water for your pasta. You can use any type of pasta you'd like. Once the water is boiling, follow the directions for cooking time on the pasta box or package.

In a large saucepan, heat the oil until hot and add onions. Cook over medium high heat, until the onions are soft and translucent (about 5 minutes).

Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).

Add the butternut squash, the basil, the sage, the parsley, the ground nutmeg, and the chicken broth. Cover, bring to a boil, lower heat, and simmer for about 10 to 15 minutes, until the squash is fork tender.

Once the squash is tender add the hot pasta and goat cheese. Cook until goat cheese is mixed in. If desired, topped with shredded cheese, and serve!

Stuffed Winter Squash

Stuffed Winter Squash

From Savvy Vegetarian:

http://www.savvyvegetarian.com/vegetarian-recipes/stuffed-winter-squash.php

Total Cook & Prep Time: 2 hours

8 servings

Nutrition Data, 280 g Serving: 171 Cal, 28g Carbs, 6g Fat, 8g sugars, 117mg Sodium, 4g Fiber, 5g Protein, low Cholesterol, good source Vit A, Vit C, Vit K, Potassium, Manganese. Estimated glycemic load 13

Ingredients:

•1 large (4 – 5 lb) buttercup squash, or other round winter squash, such as Kabocha (Japanese pumpkin)
•1 recipe Wild Rice Pilaf

Directions:

•Preheat the oven to 350 degrees F
•Cut a lid in the top of the squash that you can lift out by the stem, about 5 inches in diameter
•Scoop the seeds and pulp out of the squash with a spoon, scraping the inside clean of stringy pulp
•Replace the cut-out lid, and put the squash in a glass baking dish. Add a cup of water to the dish, and cover loosely with foil
•Place in the middle of the oven and bake for 45 minutes, or until the inside of the squash can be pierced easily with a fork but is still firm
•While the squash is baking, prepare the Wild Rice Pilaf recipe
•Remove the lid of the squash, and any water inside it
•Spoon the stuffing into the squash, pressing it in firmly, mounding it up on top, and smoothing it out
•Any stuffing that’s left over can be baked separately, or used to stuff something else – like peppers!
•Cover the stuffed squash loosely with foil and bake for 30 minutes, removing the foil in the last 10 minutes to allow the stuffing to brown a bit
•Cut into sections and serve

Wild Rice Pilaf Recipe
http://www.savvyvegetarian.com/vegetarian-recipes/wild-rice-pilaf.php

Total Prep And Cook Time: 1 hour

8 Servings

Nutrition Data, 72 g Serving: 88 Cal, 10g Carbs, 5g Fat, 5g sugars, 102mg Sodium, 2g Fiber, 1g Protein, low Cholesterol, good source Vit C, Vit K, Manganese. Estimated glycemic load 3

Ingredients:

•2/3 cup wild rice, rinsed
•1 3/4 cups water
•1 vegetable bouillon cube
•2/3 cup long-grain brown rice, rinsed
•2 tablespoons extra-virgin olive oil
•1 large red onion, finely chopped
•1/2 cup finely diced celery
•2 medium tart apples, such as granny smith, peeled, cored and diced
•1/3 cup orange juice (from 1 large orange)
•2 scallions, green parts only, thinly sliced
•pinch each: cinnamon and nutmeg
•1/2 tsp salt and freshly ground pepper OR to taste
•1/4 to 1/2 cup minced fresh parsley
•1/2 cup finely chopped pecans

Directions:

1.Combine the wild rice and the bouillon cube with 1 3/4 cups of water in a medium saucepan
2.Bring to a gentle boil, then lower the heat to a simmer for 5 minutes
3.Stir in the brown rice, return to a slow simmer, then cover and cook until the water is absorbed, about 35 minutes
4.Heat the oil in a large skillet
5.Add the onion and celery and sauté until the onion is golden
6.Add apple and sauté 5 minutes longer
7.Stir in the cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg
8.Season with salt and pepper
9.Sauté over low heat, stirring frequently, another 5 minutes
10.Stir in the parsley and pecans

Cooking Tips:

The rice is slightly undercooked in this recipe, because it's intended to be used as a stuffing, and cooks more inside the peppers or squash.
  When serving this dish as a side, instead of using it as a stuffing, increase the cooking time to 45 minutes, adding the juice, scallions, apple, cinnamon and nutmeg in the last five minutes.

Sauteed mushrooms are a nice alternative to apples in this dish, especially when served as a side.

Rice, Mushroom & Leek Stuffed Delicata Squash

Rice, Mushroom & Leek Stuffed Delicata Squash
From Spirituality and Health Magazine:


Knobby, ribbed or smooth? Pale and muted or dark jewel colors? Winter squash come in so many visual varieties, they are a feast for the eyes every time you spot one. Each has an interior personality of its own, but tender, sweet flesh inside is going to greet you every time.
The awkward shape and ridged skin of the Delicata squash always remind me to slow down and adjust my position before running the knife through. Once cut in half, the task of scraping out the seeds and stringy bits has a very therapeutic feeling. I always push the seeds aside to bake later on. Now, hollowed out, there is yet another reason to love these winter beauties.
Their shapes lend themselves to fillings and can easily be made center stage for any meal. Alternatively, Delicata is wonderful sliced into thick wedges for a simple side dish, chopped into bite sized pieces and tossed into endless salad combinations, or pureed and enjoyed as a soup. This Asian-inspired twist flavors the sweet Delicata flesh with rice, mushrooms, and leeks for a simple weeknight dinner.

2 Delicata squash, halved lengthwise and seeds removed
2 tablespoons sesame oil, divided
1/2 cup brown rice
1 cup water
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
1 inch piece of fresh ginger, minced
1 clove garlic, minced
pinch of red chile flakes
1 teaspoon maple syrup
1 leek, sliced in half then thinly sliced
4 oz. mushrooms, thinly sliced
1 tablespoon toasted sesame seeds
Cilantro for garnish

Preheat oven to 400˚F.

Bring the rice and water to a boil, cover and let simmer 30-40 minutes.
Place the halves into a baking dish and brush with about 2 teaspoons of the sesame oil. Bake squash for about 30 minutes or until just tender when pierced with a fork. Once done cooking, turn oven down to 350˚F.

Meanwhile, in a small dish, whisk together 2 more teaspoons sesame oil, tamari, rice vinegar, ginger, garlic, and red chile flakes, set aside.

Heat the rest of the sesame oil in a sauté pan over medium high heat. Once hot toss in the leeks and mushrooms and toss to coat. Continue cooking, stirring occasionally, until everything begins to soften. Then turn off heat and stir in the tamari mixture. Add in the rice and stir to evenly combine everything.

Spoon the rice mixture into the squash halves and bake for another 10 minutes. Remove from oven, sprinkle with sesame seeds and cilantro and serve.
Serves 4

Roasted Vegetables: Butternut Squash, Carrot, Beets, Cranberries

We had some orange beets (may not be the actual color but that's what they look like) in our CSA box. I wanted to get Doug to eat beets. SO I asked him if he would try this recipe I found. He said he would. I made some modifications to it to make it a little sweeter.

Roasted Vegetables: Butternut Squash, Carrot, Beets, Cranberries

Ingredients:

•1 large butternut squash (2 1/2 - 3 pounds), peeled, seeded and cut into 3/4 inch pieces

•3 large carrots, peeled and thickly sliced (1/4 inch slice)

•2 small beets, peeled and diced (1/2 inch dice or less)

•3/4 cup fresh cranberries

•1 Tbsp extra-virgin olive oil

•3/4 cup orange or tangerine juice

•1/4 cup + 3 Tbsp maple syrup

•1/4 cup white miso

•1 tsp orange or tangerine zest

•1 cup of brown sugarDirections:

Preheat the oven to 375 Degrees F.

I always put the butternut squash in the microwave for 3 to 5 minutes to soften it up because it makes it easier to peel and cut.

Put the squash carrots, beets, cranberries, and brown sugar in a large bowl and toss well to coat the vegetables. Then add the olive oil.

Transfer the vegetable mixture to a 17 1/2 x 12 1/2 inch rimmed baking sheet

Bake for 15 minutes

Meanwhile combine the orange juice, maple syrup, miso and orange zest in a small bowl and whisk until smooth

Remove the vegetables from the oven and pour the orange juice mixture over them

Bake another 15 – 20 minutes, or until the vegetables are tender

Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices or parsley if desired

This turned out pretty good. And Doug agreed that the beets weren't that bad after all.

Yesterday's CSA box contents

CSA box has kale, carrots, cabbage, beets, 4 tomatoes, romaine lettuce, 2 zucchini, cilantro, baby maui onions, 3 apples, 8 pluots, and a jar of strawberry preserves.

I have a recipes for the beets. If it's any good then I'll post it later.