Wholesome Harvest CSA

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Zesty Radish Dip

Preparation Time: 15 Minutes

Approximate Yield: 2 Cups

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Ingredients

  • 2 small shallots, trimmed
  • 1/2 cup fresh radishes (about 6 small), washed & trimmed
  • 8 oz. cream cheese (low-fat is fine)
  • 1/2 tsp. dried dill weed
  • 1/2 tsp. salt
  • 1 tsp. Dijon mustard (substitute prepared horseradish, if you like it hotter)
  • cracked black pepper to taste

Instructions

  1. Place shallots and radishes in the bowl of a small food processor fitted with a sharp blade; process until very finely minced.
  2. Add remaining ingredients and process until well-blended.
  3. Refrigerate for 2 hours for best flavor.
  4. Serve with whole-grain or pumpernickel breadsticks or crackers.

Sesame Asparagus

Preparation Time: 20 min.

Approximate Yield: 4 servings

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Ingredients

  • 1 pound asparagus, cut into 1 1/2 inch pieces
  • 1 minced garlic clove
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • 1 tbsp. sesame seeds, toasted

Instructions

  1. Saute asparagus and garlic in butter for 2 minutes.
  2. Stir in broth and bring to a boil.
  3. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender.
  4. Remove to a serving dish with a slotted spoon; sprinkle with sesame seeds and serve immediately.

Pepper Parmesan Beans

Preparation Time: 15 min.

Approximate Yield: 8 servings

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Ingredients

  • 1 large sweet red pepper, diced
  • 1 small green pepper, diced
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 1 1/2 pounds green beans, cut into 2 inch pieces
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon salt

Instructions

  1. Saute peppers, onion and garlic in oil until vegetables are tender. Approx. 3 min.
  2. Add beans, basil and salt; toss to coat.
  3. Cover and cook over medium-low heat for 7-8 min.
  4. Stir in Parmesan cheese.

Baked Kale Chips

Preparation Time: 5 min.

Approximate Yield: 6 servings

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Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Instructions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
  3. Wash and thoroughly dry kale with a salad spinner.
  4. Drizzle kale with olive oil and sprinkle with seasoning salt.
  5. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Italian Kale

Preparation Time: 4 servings

Approximate Yield: 5 min.

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Ingredients

  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and ground black pepper to taste

Instructions

  1. Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt.
  2. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar.
  3. Cook while stirring for 2 more minutes.
  4. Add salt and pepper to taste.