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Posts Tagged ‘Cook’

This Memorial Day say “no” to cookout junk food like pre-packaged sides and processed “meat” for grilling. Instead treat yourself to a grass-fed beef burger wrapped in the amazingly large-leafed CSA lettuces! Add your favorite fresh toppings and condiments and serve with roasted red skinned potatoes. Also add some extra mixed greens for a side salad.

Ingredients:

  • A grilled grass fed beef burger ( seasonings of choice )
  • Sliced CSA onion
  • Sliced tomato
  • any large leaves of your CSA lettuces

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Top your burger with the veggies, add condiments, and wrap in lettuce.

To roast your red skinned potatoes:

heat oven to 400

Cover sliced potatoes with oil and salt and pepper all to taste. Scatter evenly onto a baking pan and bake for about 45 minutes, frequently checking on them. Cooking time always varies and it will also depend on how crispy you like your pots.

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This meal is a favorite of mine in the summer when I want to be outside enjoying the evening rather than being stuck in the kitchen preparing a meal. I just throw the pots in the oven and go outside to grill and relax! Such a quick and easy meal, that is always crowd-pleasing! A clean cookout using only whole foods is not complicated and MUCH tastier ūüôā

Have a happy Memorial Day and I hope you enjoy a healthy cookout with family and friends!

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The Swiss chard we have been getting in the CSA box is so pretty! I am always excited to try new recipes with this power green. With this dish I added mushrooms and white beans for some extra protein, so it can be a complete vegetarian meal.  I always like adding garlic and red pepper to my greens for an extra pop of flavor.

Ingredients:

  • Swiss chard washed
  • sliced baby Bella mushrooms
  • 3-5 cloves of garlic pressed
  • 1 can of white beans
  • a splash of broth (chicken or vegetable)
  • a splash of ¬†dry white wine
  • 3 T grapeseed oil
  • red pepper flakes to taste
  • salt and pepper to taste

Remove the stems from the chard and dice them. Heat oil in a skillet over medium heat and add the stems, mushrooms, garlic, red pepper, and salt and pepper. Cook over medium high until mushrooms are browned.

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Add the leaves of the chard and cook it down a bit. Then, add the splash of broth and wine.

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Add the beans and simmer for several minutes.

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Enjoy!

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I was thrilled to see these gorgeous heads of lettuce¬†in our CSA box this week! My first thought was how perfect these lettuce varieties would be for a lettuce wrap. These Thai lettuce wraps can be vegetarian or great with sliced chicken or shrimp. I’m making the vegetarian version. Also, if you are in a time crunch you can skip the peanut sauce and simply garnish the dish with chopped peanuts. This recipe is versatile so feel the freedom to be creative with it! The crisp flavors of Thai cuisine is so refreshing this time of year, and a great way to incorporate your CSA veggies. This week we will be using our lettuces and carrots from the box.

Ingredients:

  • 1 yellow onion thinly sliced
  • 2 bell peppers thinly sliced (red and green)
  • 5 baby portobello mushrooms sliced
  • 1/2 cup peeled and sliced CSA carrots
  • 1/2 bunch of green onions diced (save the other half for garnish)
  • 1 heaping T coconut oil
  • 3 T Bragg liquid aminos or tamari
  • 2 T freshly squeezed lime juice
  • 3 garlic cloves pressed or minced
  • 1tsp dried ginger or 1 T grated fresh ginger
  • 1/2 tsp ground coriander
  • 1T brown sugar
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1tsp sesame oil
  • Sesame seeds for garnish
  • fresh cilantro for garnish
  • 1/2 package of Maifun brown rice noodle
  • CSA lettuce, all varieties

Maifun

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Ingredients for peanut sauce:

  • 1/2 C creamy natural peanut butter
  • 3T tamari
  • Juice of a lime
  • 1/2 tsp sriracha hot chili sauce
  • 3tsp brown sugar
  • 1 clove of garlic pressed
  • 1/2 tsp dried ginger or 1 tsp fresh minced
  • 1/2 tsp sesame oil
  • water as needed (depending on the consistency of the peanut butter used) approx 1/2c water

Peanut sauce

To prepare the peanut sauce, simply combine all ingredients over low heat until your desired consistency is reached. And then cover and set aside.

1. Soak dry Maifun noodles in hot water for 6-8 minutes, drain, and then set aside.

2. Heat coconut oil in a large skillet or wok over medium high heat. Add all of the veggies and sauté until tender and bright in color.  Combine the remaining ingredients (except the garnish ingredients) in a separate bowl, whisk together, and pour over veggies. Toss to incorporate, and then add the noodles. Let cook in the skillet for 2 more minutes.

3. Wash and thoroughly dry your lettuce. Fill the desired amount of lettuce leaves with the Thai veggies and noodles. Garnish with sesame seeds, fresh cilantro, and diced green onion. To kick up the Thai heat, add Sriracha on top! Dip your Thai wraps in the peanut sauce you prepared, and enjoy!!

I understand most of these ingredient items are not on your typical grocery list. They are found in the health food section and the Asian section at your local grocery store. I always opt for the gluten free versions of ingredients, but you can use soy sauce in place of Bragg liquid aminos and tamari if you wish.  Also, like I said, this recipe is versatile so if you have problems finding these specific noodles, brown rice is a delicious substitute!

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