Crop Box Sunday! January 28th, 10:30AM to 2PM
Here we are in the beginning of another year. Shall we start the New Year thinking we will recreate ourselves, eat healthy, exercise and start fresh? Doesn’t hurt to try!
Gaytan Family Farm
Red Leaf Lettuce
Green Leaf Lettuce
Not a member yet? Why not? Click here to join the co-op at $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $27/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
Willing to give kale another try? This recipe gives you a method of softening those leaves to make it more palatable.
Vegetarian Kale Taco Salad
From The Kitchn. Serves 4 to 6.
For the dressing:
1 cup loosely packed fresh cilantro leaves
1/3 cup plain Greek yogurt
1/3 cup olive oil
Finely grated zest and juice of 1 medium lime
2 teaspoons white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
For the salad:
1 large bunch flat-leaf kale (10 to 12 ounces)
1/4 medium red onion
1 (15-ounce) can black beans, drained and rinsed
1 medium red or yellow bell pepper
1 cup cherry tomatoes
4 medium scallions, green parts only
2 medium avocados
1/2 cup pickled jalapeños (optional)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup crumbled tortilla chips
Make the dressing: Place all the ingredients in a food processor or blender. Process until well-combined and smooth; set aside.
Make the salad: Remove the center ribs from the kale. Cut the leaves crosswise into thin shreds and place in a large bowl. Dice the onion and add to the bowl. Pour half of the dressing into the bowl and toss to combine. Refrigerate for 1 hour to soften the kale leaves.
Add the beans to the salad. Core and seed the bell pepper, cut into 1/2-inch dice, and add to the bowl. Halve the tomatoes and add to the bowl. Thinly slice the scallions and add to the bowl. Halve and pit the avocado, cut into 1/2-inch dice, and add to the bowl. Add the pickled jalapeños (if using) and cheese to the bowl. Toss to combine.
Divide the salad between bowls. Drizzle with the remaining dressing and top with the tortilla chips.
Make ahead: The dressing can be made to up 3 days ahead and stored in a covered container in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Coconut milk in your creamed spinach can trick you into thinking you are eating very rich. This pairs nicely with salmon or chicken.
Coconut Creamed Spinach
From PureWow. 4 to 6 servings as side dish.
1 tablespoon olive oil
1 small red onion–peeled, halved and thinly sliced
3 garlic cloves, peeled and thinly sliced
One ½-inch piece fresh ginger, peeled and minced
8 cups spinach
1 cup coconut milk
½ teaspoon cayenne pepper
½ teaspoon curry powder
1 teaspoon smoked paprika
Kosher salt, to taste
1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
2. Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
3. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.
Why didn’t we think to add avocado to rice before? Pair this with tacos, of course or a side to meat.
From Pure Wow. 6 Servings.
1 avocado, halved and pitted
1 lime, zested and juiced
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Salt and freshly ground black pepper
2 cups cooked brown rice
1 cup chopped fresh cilantro
1. In a large bowl, mash the avocado with the lime zest, lime juice and garlic until relatively smooth. Season with the cumin, cayenne, salt and pepper.
2. Add the brown rice into the avocado mixture, and mix until the rice is well coated.
3. Add the cilantro and mix to combine. Serve immediately.
Another swell avocado trick, to change your menus.
From Food52. Makes about 1 1/2 cups.
3 pinches salt
The juice of 1 lime
1 small pinch cayenne
Put the flesh of the two avocados into a food processor, and add three pinches of salt. Pulse the avocado for about 1 minute, until the texture resembles avocado that has been smashed with a fork.
Add the juice of 1 lime along with a small pinch of cayenne. Turn on the food processor again and let it run for about 2 minutes, until the avocado mixture has a smooth and silky texture. Taste the avocado mousse. Adjust with more salt, lime, or cayenne as necessary. This mixture can last for a couple of days stored in the refrigerator, but the color may fade from green to brownish over time. Serve the avocado mousse as a dipping condiment, or use it on sandwiches in place of mayo.
One Skillet Cashew Chicken Stir Fry
From Eatyourselfskinny.com. Makes 6 servings.
1 Tbsp olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, julienned
1 cup sugar snap peas
½ cup carrots, julienned
⅓ cup unsalted cashews
4 green onions, chopped
For the sauce:
4 Tbsp tamari (or soy sauce)
3 Tbsp all-natural peanut butter
2 Tbsp honey
1 tsp. sesame oil
1 Tbsp grated ginger
2 or 3 Tbsp water
To make the sauce, whisk together tamari (or soy sauce), peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.
In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
Add broccoli, bell pepper, snap peas and carrots to the skillet, incorporating everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through, then add cashews and green onions and drizzle the peanut sauce over top.
Mix everything together with the sauce, coating well, and cook for one more minute. Serve and enjoy!
I have some of this in process now. Sounds amazing. I hope there is some left for you to taste on box pick up day.
Roasted Beet Balsamic Mustard
2 Tablespoons Yellow Mustard Seeds
2 Teaspoons Brown Mustard Seeds
2 Tablespoons plus 2 Teaspoons Balsamic Vinegar
2 Tablespoons plus 1 and 1/2 Teaspoons Water
1 Beet, cleaned, peeled, and cut into quarters
1 Tablespoon Olive Oil
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Brown Sugar
In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days.
Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.
In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.
Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.
As citrus season comes in with a roar, perhaps this is your year to try making Preserved Lemons. So nice to have in the refrigerator for the next six months!
Preserved Lemons in Sea Salt
From Cooking with Lemons and Limes by Brian Glover. Makes 1 quart jar.
14-15 small fine-skinned lemons, thoroughly washed, plus extra lemon juice as necessary.
½ cup sea salt, plus 2 Tablespoons
1 Tablespooon sugar
Pack as many lemons into a sterilized 1 quart jar as you can, probably about 8 or 9. Take them out, put them in a bowl with the 2 Tablespoons salt and pour cold water over to cover. Keep the lemons submerged with a plate and leave for 24 hours. Drain and dry.
Make two deep lengthways cuts into each soaked lemon and pack 1 teaspoon salt into each lemon. Sterilize the jar, then sprinkle a thin layer of salt on the base. Pack in the lemons, sprinkling in the remaining salt and sugar as you go. Press the lemons down hard. Squeeze the juice from the remaining lemons and strain it over the lemons in the jar to cover—it is important that the lemons are completely covered in liquid. Cover with plastic wrap or waxed paper then seal tightly. Leave for 1 week in a cool, dark spot, shaking the jar every day. Store in a dark, cool place for at least 4 weeks before using.
Here is a tasty way to use the lemons, from the book above. He recommends using the dressing on a rice side dish, with scallions, cilantro, and almonds or pistachios. Great as a side dish with fish or chicken.
Preserved Lemon Dressing
5 Tablespoons extra virgin olive oil
1-2 Tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
2 Tablespoons chopped Preserved Lemons
1-2 pinches of sugar
Put the oil and lemon juice in a bowl, whisk well, then whisk in the garlic and preserved lemon. Season to taste with pepper and sugar. Toss your cooked rice with nuts and dried currants or cherries, if you choose.
Seamus Mullen, an award winning New York City chef battled a nearly fatal auto-immune disease with exercise and nutrition. His new book features tonics to kick start your own health process.
Rosemary and Grapefuit Tonic
From Real Food Heals by Seamus Mullen. Makes 3 cups.
2 cups water
1 tablespoon chia seeds
Juice of 1 grapefruit
1 sprig of rosemary
1. Combine all the ingredients in a glass jar. Seal the jar and set aside to chill 2 hours or overnight.
2. Discard the rosemary and shake before drinking.
If you do not like grapefruit and/or rosemary, here is another version. Follow the directions above.
2 cups water
1 tablespoon chia seeds
Juice of 2 limes
1 tablespoon maple syrup