Posts Tagged ‘greens’

I love cilantro, and was so pleased to get two big bunches of it last week. I have lots of great cilantro recipes, but I wanted to try something new this week that would incorporate the lettuce from the CSA also. Most of my cilantro recipes are hot dishes, so this cool salad is a nice change of pace. It makes a nice side or can work as a vegetarian entree.

Cilantro and Lettuce

Keep your cilantro in a glass of water in the refrigerator to make it last longer.


  • lettuce, 1/2 head washed and torn in pieces
  • tomatoes diced
  • 1/2 bunch of cilantro
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup diced leeks
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 TBSP minced garlic
  • 1 TBSP olive oil
  • 2 TBSPs lime juice
  • salt and pepper to taste

Chickpeas with Seasoning

1. Toss the chickpeas and leeks with the chili powder, cumin, garlic, oil, lime juice and salt and pepper. Warm on the stove over low-medium heat for about 10 minutes to soften the onions and beans and meld flavors. Be sure not to overcook them or dry them out.

2. When finished, toss the bean mixture with the lettuce, cilantro and tomatoes in a bowl. Enjoy!

Chickpea and Cilantro Salad

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This was my first encounter with Broccoli Rabe (thanks, Rose Creek Farms!), so I did a little research first. Broccoli Rabe is a killer super food, with tender stems and leaves rich in vitamins A, C, and K and loaded with potassium, calcium and iron. On top of that, this simple recipe is quick and easy and can be served in a variety of ways, so you’ll be sure to find a place for it on your table.

Below you’ll find instructions for lightly season sauteed broccoli rabe. You can serve it over pasta with oil and parmesan, put it on top of a pizza, or on a sandwich with a bit of ricotta cheese. You can even stir it into your scrambled eggs for a power breakfast.  It makes a very pretty green for your Thanksgiving table as well, and you can serve it right on top of your roast turkey.


  • 1 bunch of broccoli rabe
  • 1/2 an onion, diced
  • 3 tablespoons olive oil
  • 1 clove garlic minced (about 1 TBSP minced garlic)
  • Salt and crushed red pepper to taste

1.Put oil, onion, garlic and crushed red pepper in a pan. Add the thick stems from the broccoli rabe.  You can discard these if you prefer, or you can add them to the pan first and saute them with the onion to soften them. Cook over medium heat for about 10 minutes or until onions and stems are tender.

2. Meanwhile wash the broccoli rabe leaves and pat dry. Chop into smaller pieces. Next time I will chop mine a bit smaller than I did in this picture.

3. Add the broccoli rabe to the pan, and toss to coat the leaves in oil. Continue cooking until the leaves are wilted, or about 15 minutes. Season with salt.

When put our broccoli rabe on flat bread with rice and hummus, which was amazing. I’m planning to prepare the Rabe like this again for Thanksgiving to serve with our turkey.

Happy Thanksgiving, everyone!

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Salad Round Up

I hope you’re eating lots of salads and fresh veggies this week with all the beautiful greens from the CSA box. I always love a taste-test, and so we’ve especially enjoyed tasting all the different types of greens to note their different flavors. I was surprised how much flavor lettuce can have! I’ll admit our carrots have never made it to the refrigerator – our kids ate them all on Saturday night.

Salads get extra points for being both healthy and easy to prepare. Eating uncooked vegetables are one of the healthiest ways to eat your vegetables because it preserves the vitamins, minerals, and phytochemicals that are often lost in food processing and cooking. And did you know that dark vegetables contain almost all of your vitamins and minerals? So you can feel really good about eating those dark greens and rich carrots. All those vitamins and minerals will help you heal more quickly, build strong bones and can lower cholesterol.

To keep up with all these greens you can add a quick side salad to every meal, or make a big salad as your main dish. Just wash, chop and toss. Below is a recipe for a homemade vinaigrette, and a list ideas of salad toppings you might want to keep around to jazz up your salad . Many of these can be bought inexpensively and have a long shelf life, making them a great supplement to your CSA.


This is a good base recipe for vinaigrette. Keep the oil and vinegar ratio the same, but otherwise feel free to vary it, trying different vinegars or herbs. This would be great for the fresh basil from the CSA if you still have some (alas, I used all mine in pesto). The small amount of Dijon mustard acts as an emulsifier to keep the oil and vinegar from separating. Just put all the ingredients in a glass jar and shake. Allow 30 minutes for the flavors to blend, and you’re ready to toss some in your salad.

  • ¾ cup extra virgin olive oil
  • 1/4 cup
  • ¼ tsp Dijon mustard
  • 1 tsp dried basil, or 1 TBSP minced fresh
  • 2 TBSP chopped leek
  • salt and pepper to taste

Salad toppings

  • Nuts: pine nuts, sunflower seeds, walnuts or slivered almonds
  • Relishes: olives, pepperoncinis, roasted red peppers
  • fruit: golden raisins, dried cranberries, sliced apples or pears
  • cheese: cheddar, parmesan, blue cheese, goat cheese or your favorite cheese
  • protein: hard boiled egg, crumbled bacon, leftover chicken or other meat chopped into small pieces

Tell us how you fix your salads! What special toppings do you use? What’s your favorite dressing?

And for more salad ideas, check out some of these links:

Healthy Salad Dressing Recipes
Fall Salad recipes to keep you healthy
Fall Salads from Bon Appetit
45 Satisfying Salad Recipes

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