Sautéed Kale with Tahini Sauce

Kale with Tahini Sauce
Sautéed Kale with Tahini Sauce. Image via Simply Recipes

Time to try a new way of cooking your favorite greens? Try Toscano Kale in this recipe from fellow CSA member and founder of EZeating, Chef Tara Wood! Like Sautéed Kale with Tahini Sauce, her recipe collection highlights veggies from our CSA deliveries… more recipes coming soon. Enjoy!

1 pound kale, well rinsed
2 Tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
4 Tbsp tahini (use tahini made with toasted sesame seeds, not raw)
2 Tbsp lemon juice
3-4 Tbsp water
1 teaspoon dark sesame oil
1 Tbsp toasted sesame seeds for garnish

1. Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

2. Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

3. Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

4. While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

5. Once the kale is done, toss in the sauce, reserving a little to drizzle on top.

Serve, topped with a little sauce and toasted sesame seeds.

Prep Time: 10 minutes | Cook Time: 15 minutes | Makes: 4

Recipe and image via Simply Recipes.

*In the box

In the Box: Summer, Week #9

Hot weather is ripening mid-summer crops—expect these guys soon! (image via GEOF)

Veg Share*
Zucchini – several pieces
Cucumbers – several pieces
Green Cabbage – 1 head
Walla Walla Onions – 1 bunch
Asian Eggplant – 1 small piece (see note below)
Bell Pepper – 1 piece
Green Long Peppers – 3 pieces
Red Potatoes – 1 quart
Basil OR Chives – 1 bunch
*Contents of the share may fluctuate over the week

Fruit Share
UFO Peaches – 1 bag
Yellow Peaches -1 bag

Herb Share
Orange Mint
(Everyone always asks what to do with the orange mint. GEOF recommends making tea or chopping and sprinkling on top of fruit!)

Milk Not Jails Dairy Share
Dairy share pick up is weekly. Don’t forget your milk!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite extras today! Forgot to order? The next deadline is August 5th for delivery on the 9th.

Friendly Reminders

CSA BBQ *This Saturday* July 28th, 4pm
Join your fellow CSA’ers for an evening barbeque at Sunnyside Gardens Park! Bring your friends and family, grilling items and a dish to share. Please RSVP by July 25th.

Winter Veg & Fruit Shares via Winter Sun Farms
Early bird signup for the Winter Sun Farms 2012-13 winter share season continues online. The total price is $137. Read more and sign up online.


Chick Pea & Sweet Potato Kofta

Moving in on the Sweet Potatoes by NatalieMaynor.
photo copyright Natalie Maynor
recipe via CD Kitchen

3/4 pound sweet potato or yam
1 teaspoon salt
1 1/2 cup chickpeas – cooked
2 tablespoons of fresh lemon juice
1 clove garlic
Fresh ground black pepper
2 scallions — cut into 1″ pieces
6 tablespoons of unbleached flour
2 teaspoons cumin seed — lightly toasted
1 cup peas **If you use frozen peas, you do not need to defrost them first.
1 tablespoon fresh ginger root – minced
veg. oil or olive oil-for sauteing

1. Peel and dice the sweet potato or yam, and cook it in boiling water until soft–about 10 minutes, depending on the size of the pieces. Drain well. (Or cook the whole sweet potato in the microwave until soft, then peel.) You should have about 1 1/2 cups of cooked sweet potato.

2. Transfer to a food processor. Add all the other ingredients, except the flour, peas and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl. Stir in the flour until it is thoroughly incorporated, then gently stir in the peas.

3. Form into large or small patties. To make them uniform or professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.

4. Place a skillet over medium heat and add a little bit of oil. When the oil is very hot, add the patties and saute for about 8 to 10 minutes on each side, or until lightly browned and heated through.

5. Serve hot, warm or at room temperature.


Sweet Potato & Sausage Soup

recipe adapted from Smitten Kitchen

3 TB extra-virgin olive oil, divided
10 oz cooked, smoked linguica or chorizo sausage, cut into 1/4-inch-thick slices 2 medium onions, chopped
2 large garlic cloves, minced
2 lbs sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 lb white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 c. low-salt chicken broth
1 lb. oz fresh spinach

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, about 8 minutes. Transfer sausage to paper towels to drain.

2. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits.

3. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes.

4. Stir in remaining 1 tablespoon oil.

5. Season with salt and pepper and serve.


Carrot, Ginger & Beet Soup

recipe adapted from Vegetarian Planet

3 medium beets (about 1 pound), peeled and cut into chunks
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon
Freshly-ground black pepper to taste
4 teaspoons greek yogurt (optional)
Chopped parsley for garnish

1. In a stock pot over medium heat, heat the oil.

2. Saute the onion until it is translucent.

3. Add the carrots, ginger, & garlic.

4. Cook 5 minutes, stirring frequently.

5. Add beets & stock.

6. Simmer, covered, for 50 minutes.

7. Add orange rind & stir well.

8. Puree mixture.

9. Add salt & pepper to taste.

10. Garnish with yogurt & parsley.

Serves 4.


Steel-cut Oat Risotto with Butternut Squash


2 cups diced peeled butternut squash (about 1/2 small squash)
1 tablespoon olive oil
1/2 teaspoon chopped fresh sage
1/4 teaspoon salt
Dash of freshly ground black pepper

1 1/2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
Cooking spray
3/4 cup diced onion
2 garlic cloves, minced
2 cups steel-cut oats
1 cup dry white wine
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 teaspoons chopped fresh sage
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
4 cups sliced cremini mushrooms (about 1 pound)
1/2 teaspoon salt
Coarsely ground black pepper (optional)


Preheat oven to 400.
Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.

2. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.

3. Set aside; keep warm.

1. Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

2. Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden.

3. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.

4. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

5. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

6. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes).

7. Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.

8. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.

9. Stir in squash; cook 1 minute or until thoroughly heated.

10. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.

Nutritional Information
Calories: 356 (29% from fat)
Fat: 11.3g (sat 3.9g,mono 4.4g,poly 1.7g)
Protein: 16.7g
Carbohydrate: 51.4g
Fiber: 8g
Cholesterol: 15mg
Iron: 3.9mg
Sodium: 738mg
Calcium: 242mg