All season I have asked for recipes and they are now rolling in. Here are two more recipes contributed by CSA members.
Hi Martha,
Today’s pick-up had all the ingredients for one of my favourite salads ever, so I thought I would share the recipe. Bread salad may sound strange but it is so good!
Panzanella
1 baguette, a dense artisan style loaf works best
1/2 cup olive oil
3 Tablespoons red wine vinegar
1 tsp sugar
salt and pepper to taste
1 onion, thinly sliced
1 cucumber, peeled, halved (seeded if necessary) and cut into bite sized pieces.
3 cups tomato, chopped
1/4 cup fresh basil leaves, chopped.
Whisk oil, vinegar, sugar salt and pepper together in a large salad bowl.
Add onion to dressing and let sit while you prepare the rest of the salad. … it softens the bite of onion and adds a nice taste to the dressing.
Slice baguette lengthwise into quarters (you should have 4 long pieces), brush with oil an grill until toasted on all sides. Remove, cool, cut into bite-sized chunks.
Add tomato, cucumber, basil and bread. Toss and serve.
* We usually serve with grilled boneless skinless chicken breast that have marinated for about 2 hours in …. 1/4 cup olive oil, 1/4 white wine, 2 Tbsp each fresh rosemary and thyme, 1 minced clove of garlic, 2 tsp mustard, 2 tsp sugar.
Cheers,
Sheena
Hi Ken and Martha;
1 cup unsalted cashews, soaked for at least 1 hour
1 lemon, juiced
1 tbsp olive oil
1 tbsp soy sauce
2 cloves garlic
1 tbsp nutritional yeast
1/2 tsp sea salt or to taste.
Blend until consistency of yogourt. Massage onto kale leaves. It should be covered like a light salad dressing. Bake at 175 degrees for approx 3 hours, until crispy.
When cool, keep in an airtight container for up to a few days.
The paste recipe is easily doubled, and can keep in the fridge for a few days. It also freezes well. It is a great idea to double the batch and freeze the leftovers so that the next time you have kale, you have the paste easily available – just defrost and spread. 🙂
Give it a try! I will attempt to bring some for you next time I come down to the farm (in a few weeks).
Cheers,
Brianne Curry