six layer udon noodle salad

Don't be intimidated by the name of this recipe. Yes, there's a lot of ingredients but it's really very easy to make and totally worth it.

Salad:
Ingredients:
1/2 block of super firm tofu, cubed
3 Tbsp soy sauce
1 package udon noodles (We used garlic flavored udon noodles which were awesome!)
1 bunch dinosaur kale, de-stemmed and roughly chopped into bite sized pieces
2 heads of broccoli, cut into bite sized florets
1/2 head of napa cabbage, chopped
1/4 cup chopped peanuts

Preheat your oven to 350 degrees. Arrange the tofu on a baking sheet, sprayed with olive oil. Drizzle tofu with soy sauce and bake for 25 minutes. Meanwhile, prep the veggies and bring a pot of water to boil. Blanch the kale and broccoli, separately for 1 minute each. Cook the udon noodles until heated through. The cabbage and peanuts will remain raw, to give the salad crunch. Put all the salad ingredients (including the tofu) in the fridge to cool.

Ginger miso dressing:
Ingredients:
3 Tbsp canola oil
1 Tbsp rice wine vinegar
1 Tbsp honey
1 Tbsp ginger, minced
1 Tbsp red pepper flakes
2 Tbsp miso paste
2 cloves garlic, minced

Shake all ingredients together in a jar to emulsify the dressing. Toss dressing with cooled salad ingredients.

weekly delivery 11/12

In our box this week:

1 bunch green chard
5 sweet potatoes
1 bunch leeks
5 pears
1 bunch dinosaur kale
4 apples
1 bulb fennel

2 heads of broccoli
6 radishes
lots of cranberries

cabbage slaw

Cabbage slaw:
Ingredients:
1/2 head napa cabbage
1 bulb fennel
2 apples
1 can garbanzo beans

Chop the cabbage, fennel and apple into bite sized pieces. Combine in a bowl and dump a can of garbanzo beans on top.

Lemon honey vinaigrette:
Ingredients:
2 Tbsp lemon juice
1 Tbsp olive oil
2 Tbsp canola oil
1 Tbsp rice wine vinegar
1 Tbsp honey
1 tsp red pepper flakes

Shake everything together in a jar. Dress yer salad. Eat yer salad.

broccoli rabe and roasted fingerling potatoes

Ingredients:
1 bunch broccoli rabe, washed, trimmed and chopped
3 cloves of garlic, minced
5 fingerling potatoes, halved
olive oil
Italian seasoning
salt & pepper
1 Quorn turk'y roast

Preheat the oven to 425 degrees. Puncture the plastic around the turk'y several times and place in the oven. After 20 minutes, add the potatoes in the oven, drizzle with olive oil and sprinkle on the spices. Continue to roast for another 25 minutes.

Meanwhile, heat a pan and sautee the broccoli rabe and garlic until tender, about 6 minutes. We use Hain vegetarian gravy because it's the bestest.

tofu and chard curry

Ingredients:
1 block super firm tofu, cut into 1 inch dice
1 bunch chard, roughly chopped
1 cup cous-cous
1 1/2 cups vegetable stock
2 red apples, rough 1/4 inch dice
1/2 cup almonds (we used raw almonds from a friends Dad's almond tree)
4 Tbsp curry powder
2 Tbsp chili powder
2 tsp cayenne pepper
salt and pepper to taste

Combine all spices and set aside. Cut tofu and cover with 2/3 of spice mixture, coating all sides. Place on an oiled cookie sheet and bake in a 350 degree preheated oven for 30 minutes, turning every 10 minutes so all sides are evenly cooked.

Cook cous cous according to package directions (Our bulk is a 1.5:1 liquid ratio). Boil stock, turn off heat, add cous cous, stir and cover for 10 minutes. Then fluff with a fork.

While this is all happening, heat a saute pan on medium heat. Toast the almonds for 3 minutes, remove from heat and set aside.

Then in the saute pan, add the chard and apples along with the rest of the spices. Season with salt and pepper to taste after cooking down (3-5 minutes).

Combine all finished ingredients in a large bowl and mix. Top with roughly chopped toasted almonds.

saturday brunch

I apologize for the lack of updates this week. Between Halloween, Election Day & Katie's birthday, we have been real busy. We have lots of produce to use up so expect many more updates this week!

Here is what Kenny made for brunch today:


Roasted red potatoes:
Ingredients:
5 red potatoes, quartered
3 Tbsp paprika
1 Tbsp sea salt
1/2 Tbsp white pepper
2 Tbsp canola oil

Toss potatoes with all ingredients, and put on an oiled or sprayed sheet pan. Bake in a preheated 350 degree oven for 45 minutes.


Scrambled egg whites with spinach, roasted red peppers and emmentaler:
Ingredients:
2 1/2 cups egg whites
1 bunch fresh spinach, washed and chopped
3 bulbs garlic, chopped finely
4 roasted red peppers, julienned
3/4 cup shredded emmentaler
salt & pepper to taste

Saute spinach and garlic until tender in a skillet set to medium until tender (4-5 minutes). Add red peppers and seasoning, stirring until almost cooked (5-7 minutes). Add egg whites and cook until 165 degrees (7-8 minutes). Top with the emmentaler cheese. Turn off heat and add a lid, allow to sit for 3-4 minutes or until cheese is melted.

Serve it up with some toast. (and some ketchup -Kenny)

burgers!!!

OK so here's what we did with the other half of our organic/free-range/local/grassfedandfinished/hormonefree/OMGyay!!! beef:

We made some big ass mother effen hamburgers, alriiight. Served on a cheddar kaiser roll, topped with romaine, grilled onions and emmentaler cheese. For a side, we threw together a salad of romaine, radishes and apples, dressed with the #1 Officially Endorsed Salad Dressing of the CSA delivery blog: Annies's Goddess dressing.

Now back to your regularly scheduled vegetarian blog... for a little while anyway.

p.s.: Californians, please vote Yes on Prop 2 tomorrow! Help stop cruel animal conditions on factory farms.