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Friday, April 9, 2010


Recipes made from our CSA Box (Week 1)

Spaghetti with Roasted Radish Greens, Garlic and Vodka Sauce
Uses garlic and radish greens from CSA box

makes 2 servings

1 bunch radish tops, washed well and dried (save radishes for another recipe)
olive oil
1/2 box spaghetti
1 clove garlic, minced
bottled vodka sauce
sea salt and pepper

Preheat oven to 350 degrees F. In a large bowl, drizzle or spray radish greens with olive oil. Sprinkle with sea salt and freshly ground pepper and toss to coat. Spread on cookie sheet and roast in oven for about 10 minutes. Greens will wilt and get a little crispy.

Meanwhile, drizzle olive oil in a pan, and heat minced garlic until fragrant and golden. Remove from heat and set a side.

Boil pasta until al dente. After draining pasta, add to pan with garlic. Top with radish greens and toss while cooking over medium heat. Add vodka sauce and serve.

*Note: This is so flavorful that you could eat it without the sauce!

Spinach Dip with Radishes
Uses radishes from CSA Box

1 10 oz package frozen spinach, thawed (or you can use fresh when you get it in your box!)
1 bunch radishes, chopped
1 package Knorr Vegetable Soup Mix
1 cup sour cream
1 cup mayonnaise

Mix it all together and voila!
*If using fresh spinach, chop and saute in olive oil before blending with other ingredients.
Servce with veggies, pita chips, bread, etc. The possibilities are endless.

Seared Scallops with Spicy Honey-Citrus Glaze with Cilantro Rice
Uses garlic and cilantro from CSA box
Adapted from this recipe I found when googling for ideas
2-4 servings (depending on how much of a piggy you are. We split a pound of scallops between the 2 of us.)
**This was the best recipe I have made in a long time! I poured all the remaining glaze we didn't use over the baby greens mix from the CSA and ate it the next day for lunch. Amazing.

½ cup local honey
¼ cup fresh orange juice
4 teaspoons finely grated lemon peel
2 teaspoons finely grated lime peel
1 ½ teaspoons hot chili sauce (such as sriracha)*

3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
12 large sea scallops, side muscle removed
Chopped fresh chives

1 Tbsp. olive oil
1 cup brown basmati rice or jasmin rice
1 ½ cups chicken broth
2 to 3 cloves garlic, minced
2 Tbsp. fresh lime juice
zest from one lime
½ cup cilantro, chopped
1 tsp. salt
For glaze:
Stir all ingredients in small saucepan over medium heat until heated through. Set aside.
Do ahead: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

For scallops:
Preheat broiler. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic. Sprinkle scallops with salt and pepper. Cook scallops until browned on 1 side, about 1 minute. Turn scallops over and cook 1 minute. Spoon 1 teaspoon glaze atop each scallop. Place scallops in broiler until glaze browns, about 1 minute.

For Rice:
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately alongside scallops. Top scallops with glaze.

*I think I'm going to try serving the scallops on a bed of baby greens and topping the whole thing with glaze. Yum!

Open Faced Gorditas with [leftover] Eye Roast and Garlic/Cilantro Salsa
Uses garlic, cilantro and lettuce from CSA Box

For gordita base:
1 1/2 c masa harina
3/4 c all purpose flour
1 tsp baking powder
1/2 tsp salt
3 TBSP chilled butter, cut into small pieces
1 cup chicken broth

Combine masa harina, flour, baking powder, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives, then roll in your fingers until mixture resembles coarse meal. Add broth, stir just until moist. Turn dough out onto a lightly floured surface. Knead lightly 5 or 6 times.

Divide dough into 6 equal portions. Shape each portion into a ball. Press each ball into a 6 inch circle on a lightly floured surface (cover remaining balls to prevent drying). Heat a large nonstick or cast iron skillet over medium-high heat. Coat pan with cooking spray or spray olive oil. Place 1 gordita in pan. Cook 2 minutes on each side or until lightly browned. Remove gordita from pan. Repeat with remaining spray and gorditas.

To assemble:
Top gorditas with leftover eye roast strips, avocados, tomatos, cheese, and lettuce (or whatever mexican delights you want to use). Top with salsa and sour cream and enjoy.

For Garlic/Cilantro Salsa:
1 can Ro-Tel Tomatoes and Green Chilies
1/2 yellow onion, finely chopped
1 large clove garlic
2 TBSP cilantro
1-2 TBSP lime juice
Olive Oil

Saute onion in olive oil over medium heat until soft. Add garlic and saute until fragrant. Mix with Ro-Tel, cilantro and lime juice in a small bowl. This tasted a lot like the salsa at K-38 Baja Grill. Delicious!


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