Sesame Cabbage, Kale, and Mushrooms

 

When I saw the head of cabbage in this week’s CSA ox, I was excited to use it as the main ingredient in an Asian stir-fry. i love the way this meal turned out! I just added onion to these main three ingredients and seasoned it all up Asian style. The chopped kale was also delicious in this stir-fry!

INGREDIENTS

1 head cabbage chopped

1/2 Bunch of kale finely chopped

I Package of mushrooms sliced (any variety. I used baby bella)

1/2 Onion sliced

2-3 Cloves of garlic pressed

2 T Grape seed oil

2 T Tamari or soy sauce

2 T rice vinegar

1 tsp dried ginger or  2 tsp fresh grated ginger

1 T sesame oil

sesame seeds to garnish

 

 

 

Heat the grape seed oil in a large frying pan or wok and add the sliced onions. Cook them for a couple minutes and then add the cabbage and the kale. Let it cook down and add all the remaining ingredients except the sesame oil and the sesame seeds (i like to add those at the very end when serving).

 

Cover the cabbage and kale over low heat. In a separate pan, stir fry the sliced mushrooms with some salt and pepper and a splash of Tamari or soy sauce. Once they have cooked on med/high for about 8 minutes add them to the wok with the cabbage and kale. Allow them to cook together for a bit, and then remove from heat. Add the sesame oil and stir, and serve with seeds sprinkled as a garnish.

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Kale Chips & Balsamic Glazed Carrots

One of my favorite ways to enjoy kale is baking kale chips. It is so easy! These green chips satisfy that craving for something salty and crunchy and they are a WAY better option than any other processed chip in the grocery store (even the ones in the “health food” isle). I love making my own snacks because I can choose to use healthy oils and season them as much or as little as I wish.

I also prepared some glazed, roasted carrots that I had left over from last week’s CSA box, so I thought I would share them as well because they were delicious! As a mom of a 2 1/2 year old, I am alway thinking of new ways to encourage seasonal local foods in her diet, and these carrots have just enough sweetness to make them a hit!

INGREDIENTS:

Kale Chips:

1 bunch of kale (any variety)

2 T grape seed oil

Salt and Pepper

Red pepper flakes (and any other seasonings of choice) to taste

 

Carrots:

4-6 whole carrots with skin

approx 1 T grape seed oil

1T balsamic vinegar

2T honey

Salt and Pepper

 

Heat the oven to 425.

Wash and dry the kale thoroughly and chop into large chips. Cover with the oil and spread flat on a baking pan.  Season to your liking and place in the oven for about 15 minutes, until crispy  (flipping the chips halfway through).

 

Wash your carrots and dry well, but do not peel. When roasting carrots the skin gives it a great texture and taste! Cut into wedges and toss with the oil, vinegar, and honey. Spread evenly in a baking pan, season, and place in the oven. These will also cook on 425. Check them after 30 mins and see if they are tender enough. Sometimes they take up to 45 mins, depending on how thick your wedges are.

Both of these are great side dishes or snacks. Enjoy!

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Fresh grilled veggies

I love throwing summer veggies on the grill. It brings out great flavor! Also, it makes for a quick and easy veggie addition to your cook out. I used all the squash varieties in our CSA box and added that amazing basil we received as well.

Ingredients:

All squash varieties sliced

Grape seed oil

Salt and pepper

fresh basil, ribboned

Cover your sliced veggies in oil, salt, and pepper.  Fire up your grill and lay your veggies slices down. Make sure your slices aren’t too thin, so they are easy to grab with tongs and flip without falling apart.  Keep an eye on them and flip periodically. Cooking times will vary. It’s best to just keep checking them and grill them to your liking.

I put them on the top rack at first, but ended up transferring some of the larger slices to the bottom so they would cook more quickly.

After they are cooked, I remove them from the grill and immediately toss them with the basil while they are still hot.

Enjoy the freshness!

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Summer Squash and Zucchini

I was excited about getting squash and zucchini in our CSA box…. I now feel like summer has arrived! I put together a yummy roasted combination of the yellow squash, zucchini, and onions. I added a sprinkling of almond meal on top so it would have a lightly “breaded” taste without frying or breading these fresh veggies. They have such vibrant flavors on their own, that I don’t like too add too much to my roasted veggies.

Ingredients:

• Sliced yellow squash
• Sliced zucchini
• Sliced onion
• Grape seed oil
• Salt and pepper to taste
• Almond meal

Heat oven to 425

Slice up your veggies, and coat them in grape seed oil. Spread out on a pan. Add salt and paper to taste and sprinkle almond meal to lightly cover the veggies.

Place in the hot oven and cook for about 20 minutes. I always just keep an eye on them, and remove them when they start to look a bit browned.

This is so simple and delicious! I hope you enjoy this summer goodness.

 

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A cookout: hamburger wrapped in lettuce with roasted potatoes

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

• Scrubbed and sliced potatoes
• grape seed oil
• kosher salt and pepper

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.

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 🙂

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

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