Harvest Salad with Lemon Avocado Dressing

INGREDIENTS:

• Lettuce (your preferred)

• Carrots, thinly sliced or grated (reg box)

• Tokyo turnips, thinly sliced (reg box)

• Celery, thinly sliced (reg box)

• Collard greens, chopped into bite-sized pieces

• Summer squash, thinly sliced

• String beans, blanched and cut into bite-sized pieces

• Sweet potatoes, roasted and diced (reg)

• Hass avocado, diced (opt.)

• Melon, cubed

• Lemon zest

DRESSING INGREDIENTS:

• 1 ripe Hass avocado

• Juice of 1 lemon 

• 2 Tbsp olive oil

• 2 cloves garlic, minced

• Salt & pepper to taste

INSTRUCTIONS:

Dressing:

1. In a blender or food processor, combine ingredients and blend until smooth and creamy. Adjust the seasoning to taste.

The Salad:

1. Start with a bed of lettuce. Arrange the sliced or chopped vegetables on top of the lettuce. Add the roasted sweet potatoes and diced Hass avocado. Sprinkle lemon zest over the salad. 

2. Gently toss the salad to mix the ingredients evenly.
   Drizzle the prepared Lemon Avocado Dressing over the salad. Start with a few tablespoons and adjust to your preference. Ensure the dressing coats all the ingredients.

3. Top with cubed melon. Add a bit more salt and pepper if needed.

Enjoy!

Herbed Hasselback Sweet Potatoes

We've shared this one before, but it's such a simple and delicious recipe that will wow your diners that we couldn't help but share it again. (This is from Pamela Salzman, one of our friends up at Manhattan Beach farmers market. Google her for lots of great recipes and cooking tips.)

INGREDIENTS (4 as entree, 6 as side dish):

• 3 Tbsp garlic ghee (or unsalted butter or all olive oil and ½ tsp granulated garlic)

• 3 Tbsp unrefined, extra-virgin olive oil

• 2 Tbsp finely chopped fresh sage or rosemary

• 2 Tbsp finely chopped fresh thyme leaves

• sea salt and freshly ground black pepper, to taste

• 4 medium to large sweet potatoes, scrubbed and dried (all about the same size)

• 1 lime, cut into wedges (optional)

INSTRUCTIONS:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Melt the ghee with olive oil in a small saucepan and add the herbs and ½ tsp salt, stir to combine and set aside.

3. Slice a super thin piece off the bottom of the sweet potato so it will lie flat on the cutting board. Reserve that piece. Lay two chopsticks, one along each side of the first sweet potato and thinly slice (about ⅛-inch) each sweet potato crosswise along the top, stopping at the chopstick so that it doesn’t cut all the way through. Or just do this carefully without chopsticks, ensuring you do not cut all the way through.

4. Place the reserved slices on the prepared baking sheet and place the sweet potatoes on top of each slice. Fan open the potatoes and brush the cut sides with ghee/herb mixture. Sprinkle with salt and pepper to taste.

5. Roast in the oven for about 30 minutes or until the sweet potatoes begin to soften. Baste with remaining ghee/herb mixture. Place back in the oven and roast for an additional 20-30 minutes, or until the center is tender. This depends on the size of your sweet potatoes (a small sweet potato will not take as long).

6. Serve with a wedge of lime, if desired. (From @pamelasalzman)

Delicata Squash, Kale, and Apple Salad

Delicata is easy to use. The skin is edible and the seeds can be removed without much effort. It's definitely worth a try!

INGREDIENTS (serves 2):

• 1 bunch of lacinato kale, washed and dried

• 1 delicata squash (cut crosswise into 1/2 inch slices, seeds removed)

• 1 small apple

• 1 small fennel bulb

• 1/4 cup crumbled sharp Cheddar cheese

• 2-3 tbsp Marcona almonds, coarsely chopped

• Red Wine Vinaigrette 

• 1-2 tbsp grapeseed oil (or other neutral oil)

• Kosher salt

• Black pepper

INSTRUCTIONS:

1. Preheat oven to 375° (F). Line a small sheet pan with foil or parchment.

2. Toss squash with grapeseed oil, 1/4 tsp Kosher salt, and 1/8 tsp black pepper. Spread squash evenly on sheet pan and roast for 35-40 minutes, until soft and slightly browned.

3. While squash cooks, slice kale into ribbons and place in a medium bowl. Shave fennel thinly using a mandoline slicer and set aside in another bowl.

4. Once delicata squash is finished cooking, allow to cool to room temperature. While squash cools, toss kale with a small amount of Kosher salt, which will improve its texture.

5. Slice fennel and apple thinly (I like to use my mandoline slicer for this).

6. When delicata squash is cool enough to handle, toss with kale, apples, cheddar, fennel and Marcona almonds. Dress with vinaigrette and season to taste with Kosher salt and black pepper if desired.

Enjoy!

(From Sarah Faris IG's @thesaladwhisperer)

Roasted Summer Squash with Whipped Lemon Ricotta and Basil

Looking for more ways to incorporate veggies into your diet?

Visit @ZOE on IG for more simple, healthy recipes like this one.

INGREDIENTS: 

• 2 squash (zucchini and gold bar work best)

• 250g (8 - 9 ounces) ricotta

• Extra virgin olive oil

• Pumpkin and sunflower seeds, toasted in a dry pan

• A handful of basil

• 1 clove of garlic (grated or crushed)

• 1 lemon

• Salt and pepper

• Chili flakes

INSTRUCTIONS:

1. Preheat your oven to 400ºF.

2. Slice the squash lengthwise and then score along both sides to make a criss-cross. Lay them onto a tray with some olive oil, salt and pepper.

3. Roast for 20-30 minutes until they begin to brown and are soft all the way through.

4. While the squash are cooking, whisk the ricotta with a drizzle of olive oil until it reaches a ‘whipped’ consistency.

5. Add the zest of your lemon along with salt and pepper to taste and set aside.

6. To make the basil dressing, combine basil, lemon juice, the garlic clove and a sprinkle of salt with a good glug of olive oil in a mortar and pestle or food processor.

7. Once the squash are cooked, spread the whipped ricotta onto a plate and top with the courgettes. -Drizzle over the basil dressing along with the seeds, chili flakes and extra basil.

Enjoy!

Vegan No Bake Carrot Cake Cups!!

INGREDIENTS:

Cake Cups

• 1 cup shredded carrot

• 1 cup walnuts

• 1+1/4 cup dates

• 3/4 cups shredded coconut

• 1/3 cup plant milk

• 1.5 tsp cinnamon

• 3/4 tsp nutmeg

• 1/2 tsp ginger

• 1/4 cup almond flour - or coconut flour

Cashew Icing

• 1 cup soaked cashews

• 1/2 cup plant milk

• 4 medjool dates

• 1 tsp vanilla

• Pinch of salt

DIRECTIONS:

1. Blend together the ingredients for the carrot cake cups until everything is combined. Add 1 tbsp at a time of plant milk as needed & scrape down the sides while blending but try to add as little liquid as possible!

2. Divide into 6 or 7 cups and make a small hole in the Center. Make sure to grease your muffin tins!!

3. Blend together the ingredients for the cashew icing then add to the Center of your carrot cake cups

4. Top with crushed walnuts & freeze for a minimum of 3 hours to firm up.

5. Store in the freezer and take them out 5-10 minutes before you’d like to eat them!

Enjoy!

Salsa Verde (tomatillo sauce)

Here’s a super easy recipe for salsa verde!

Use the tomatillos and jalapeños from your CSA box to whip this up in no time. 

INGREDIENTS:

• tomatillos

• jalapeños (or mild pepper if you prefer)

• salt

• cilantro

• garlic

• lemon juice

• fresh onion

• avocado (optional, if you prefer a creamy texture)

DIRECTIONS: 

1. Remove the husks of the tomatillos, wash and rinse them and boil them for 10-15 minutes.

2. While the tomatillos are boiling, roast your peppers in a skillet with a tablespoon of oil. Roast until they are cooked thoroughly and blistered to your liking.

3. Add cooked tomatillo and peppers to the blender.

4. Add salt, cilantro, garlic, lemon juice, and fresh onion. (For a creamy texture add an avocado!) 

5. Blend for about 15-20 seconds. 

Now you have a fresh tomatillo salsa or sauce, perfect for a dish of green Chilaquiles! Use it with a burrito bowl, tacos, or on your eggs at breakfast.

Or simply add it to any dish where you would like a spicy, creamy and tangy flavor.

Enjoy!

Stuffed Poblanos

Here’s a classic late summer recipe made with pasilla (aka poblano) peppers from IG's @netocraves

Here’s his recipe in modified form:

INGREDIENTS:

Stuffing:

• potatoes

• garbanzos

• green peas

• red onions

• squash

• carrots 

• sweet corn 

Seasoning:

• garlic

• onion powder

• salt

• pepper

• cumin 

Directions:

1. Dice up all of the stuffing ingredients and sautee to soften.

2. For the salsa, roast tomatoes, onions and jalapeño mixed with cilantro, salt and lime juice, then mash or mix in blender if you prefer a thinner salsa. 

3. Roast poblanos at 400º for 35 minutes or until they begin to blacken.
   When the peppers are almost blackened, place them in a plastic bag, seal, and allow the peppers to steam as they cool. Once cool, remove the skins. 

4. Place stuffing ingredients inside peppers and top with salsa, cream, etc.

Enjoy!

Lemon Zucchini Pasta

A light and bright pasta to celebrate summer harvests!⁠ This is from @playswellwithbutter. Google  PWWB Lemon Zucchini Pasta for more detailed directions.

INGREDIENTS: 

• 8 oz spaghetti noodles

• 3 zucchini

• 1/4 cup extra virgen olive oil

• 6 cloves garlic⁠

• 1 tsp crushed red pepper flakes⁠

• 1 C sliced basil leaves⁠

• ½ C grated parmesan⁠

• 2 lemons, juiced⁠

• Salt and pepper ⁠

DIRECTIONS:

1. Boil water. Meanwhile  chop the garlic & basil, grate the parmesan, juice the lemons, & prepare the zucchini. Thinly slice zucchini into strands and season with salt. Place in colander.

2. Cook spaghetti, preserve pasta water, drain noodles over zucchini (do not rinse). 

3. In skillet, heat oil til shimmering, then add garlic and pepper flakes - cook for 30 seconds.

4. Add noodles to skillet, add lemon juice, basil, parmesan, salt and pepper to taste.

5. Place on plates and add parmesan and herbs as desired.

Potato Flautas

Check out these delicious potato flautas (or potato tacos) made by @ellenmariebennett on IG.

INGREDIENTS (for 4-6 servings):

• 1 lb of J.R.’s potatoes

• 1/2 stick butter

• 1/2 cup sour cream

• 1/2 cup Mexican crema

• Kosher salt

• 8 ounces Oaxaca cheese, freshly grated

• 8 small corn tortillas

• vegetable oil, for frying

• kewpie mayo, for serving

• salsa verde, for serving

• 1 small red radish, thinly sliced, for serving

• 1/2 cup cabbage, thinly sliced, for garnish

• fresh cilantro, for garnish

DIRECTIONS:

1. Chop potatoes and boil over high heat until fork tender (10-15 minutes). Drain and set aside.

2. In a large bowl, mix cooked potatoes, butter, sour cream, crema, and kosher salt to taste. Smash the potatoes until smooth. Add Oaxaca cheese and stir until evenly combined.

3. Heat a large skillet over high, and warm up tortillas (about 2 minutes on the first side, 1 minute on the other).

4. Spoon the mashed potato mixture into the tortillas. Fold the tortillas in half, closing the potato mixture in (or roll for flauta shape).

5. Heat oil in a large pot, to 350º F. Carefully fry tortillas about 15 minutes, until deep golden brown and crispy. Remove and place on a paper towel-lined plate. Immediately season with some kosher salt.

6. Top the flautas with kewpie mayo, salsa verde, radish slices, cabbage, and cilantro. Enjoy immediately!

Pickled Kirby Cucumbers in lime and garlic juice. 

Check out this super yummy and healthy pickle recipe from IG's @plantbaselatina

INGREDIENTS

• 2-3 organic Kirby cucumbers

• 1 clove of organic garlic

• Juice of 2-3 large organic limes

• 1/2 cup of iced filtered water

• 1/4 teaspoon of Pink Himalayan salt

Optional: sliced Serrano pepper or sliced habanero to make spicy pickles

INSTRUCTIONS

1. 1. Spear the cucumbers (cut in quarter lengthwise)

2. Place them in a glass jar

3. Add minced garlic

4. Add hot peppers (optional)

5. Pour lime juice and water into the jar

6. Add salt and mix well

7. Refrigerate 3-6 hours then serve

Enjoy!!

Homemade Pasta Sauce

Check out this simple and delicious pasta sauce recipe from IG’s @collinscountry. See her YouTube Video for a step-by-step tutorial.

Here’s what she says (link above, not below):

How To Make & Can The BEST Homemade Pasta Sauce!
“This pasta sauce is simple, easy and delicious! I absolutely love it! It’s my moms recipe and it’s just perfect! I do add more sugar to mine because it keeps it from tasting sour and I omit the citric acid. Tomatoes are acidic enough that the additional citric acid isn’t necessary. But if you don’t mind the slight tart taste of the tomatoes, then follow my mom’s original recipe exactly. Regardless, this will be a crowd pleaser whenever you make homemade pasta or have spaghetti night! It’s creamy, full of flavor and tastes like fresh tomatoes (my husband hates tomatoes but loves this recipe). Also- the full video with more details and step by step instructions for beginners can be found on my YouTube channel and the link is below… Enjoy and happy homesteading! :)”

INGREDIENTS:

• 4 pounds tomato (washed, cut in half)

• 1 medium onion sliced

• 3 Cloves garlic

• Large pinch dried herbs (Italian seasoning is what I use).

• 1/4 cup olive oil

• 1 teaspoon salt

• 1 teaspoon sugar

• Dash fresh ground pepper
  

DIRECTIONS:

1. Heat oven to 375º

2. Bake 1.5 hours until tomato skin is very wrinkly

3. Purée in blender and fill jars, leave 1 inch headspace

4. Water bath Quarts for 45 min, Pints-40 min.

Enjoy!

Creamy Roasted potatoes!

Another great vegan recipe from meals.netocraves.com

INGREDIENTS:
•1.5 lbs potatoes
•Season with oil, salt, pepper, cumin, paprika, and garlic powder. Baked at 425F for 35-45 min.

Crema:
•1 cup cashews (soaked for at least 1 hour)
•1 cup unsweetened almond milk
•1 lime (juice)
•1/4 white onion
•1 jalapeno (optional)
•2-3 garlic cloves
•Salt and pepper to taste
Blend until smooth!

Butter mix:
•1/4 vegan butter stick (melted)
•Small handful Cilantro
•1 tsp agave or sweetener of your choice
•1/2 lime juice

Once the potatoes are baked drizzle your butter mix on top, serve, and cover them with the crema and fresh cilantro. Enjoy.