Spring Greens and Roasted Chicken
2 ¼ pound purchased roasted chicken, chilled8 cups mixed spring greens2 cups sliced strawberries or blueberries4 ounces gorgonzola or blue cheese, crumbled (1 cup)1/2 cup honey-roasted cashews or peanuts1 lemon, halved3 tablespoons olive oil&f
Greens Storage Tips
Contributed by CSA Member Vicki Shellhammer
I have had great luck with keeping your greens fresh for what seems like very extended periods, and wanted to share what works for me in case others might benefit from the information.
Carrot, Dill & White Bean Salad
An excellent farm-fresh salad from Heidi Swanson of 101Cookbooks. Filling but light and zesty from the lemon shallot dressing.
Roasted Eggplant Pizza
Here at the farm, we think eggplants are one of the most versatile crops. They also offer a host of medical benefits. Friend of the farm, Helen Nichols has made it easy to discover them all here.
Ingredients: Crust 3 cups flour 1 packet
Spicy Sweet Potato Bisque
2 sweet potatoes, boiled3 peppers, sliced and roasted or boiled2 jalapenos, sliced thin-seeds removed, and pan-fried or roasted (set aside several slices for garnish)2 tbsp salt1 tbsp fresh cracked black pepper2 tbsp smoked paprika1 tsp cinnamon1 tsp
The whole family will love these hearty veggie patties.
A desirable and flexible dish, good with breakfast or dinner!
Pac Choi Salad
Great served along with your favorite Vietnamese or Thai dish or on top of rice noodles.
1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blend together. Add 1/2-3/4 cup ice. Blend
Quinoa, Kale, Arugula and Mint Salas
2 cups quinoa
4 cups chicken broth
1 cup crushed clove garlic
1 cup kale, stems removed
1 cup arugula, stems removed
1/4 cup chopped mint leaves, stems removed
1/2 cup golden raisins
1/2 cup slices almonds, pecans or walnuts
This is a mild spread, great on butter crackers or served with raw vegetables as a dip. This recipe can be adjusted depending on the amount of sliced radishes you have.
1 Tablespoon butter
1 ½ cups of diced onion