How to cook with CSA (Community Supported Agriculture) veggies – easy CSA recipes using fusion Korean cooking methods (week 3)
This week I received iceberg lettuce, radishes, sugar snap peas, chicory, leaf lettuce, dino kale, Fordhook chard, and parsley.
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| dinner menu made with this week's CSA veggies: sauteed dino kale, fresh leaf lettuce and tofu chard pie |
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| week 3 veggies showing: dino kale, parsley, radishes, chicory, iceberg lettuce |
Recipe #1
green goddess salad dressing
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| green goddess dressing and a salad with sugar snap peas, radishes, iceberg lettuce and chicory |
Ingredients:
mayo (2-3 TB, Vegenaise if you want a dairy free version), almond milk (1/2
cup), parsley (a bunch), green onions (3
stems, may use garlic or onion), extra virgin olive oil (1/4 cup), apple cider
vinegar (1/4 cup), sugar (1 TB)
Place all
the above ingredients in a food processor (preferably high-speed mixer for a silky-smooth
texture) until smooth and rich. Season
to taste with sugar, salt or more milk, if desired.
This salad
dressing boasts a bold flavor and pairs well with bold pungent spicy flavored
veggies such kale, radishes, and chicory.
Nuts blend well with the overall flavor profile of the salad!
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| Tofu chard pie garnished with saltine crackers, walnuts and green onions |
This is a
twist on the tradition custard based quiche/pie baking method. First, cook chopped onions and swiss chard
(or any leafy veggies will do) in olive oil (I like to use extra virgin olive
oil). While veggies are being cooked,
make the crust. In lieu of wheat flour
and butter, I use nuts (in this recipe I used sunflower seeds and saltine
crackers) and a small amount of melted butter (butter is optional). Then make the egg tofu mixture. The egg mixture and the cooked veggies form
the filling for the pie! Then baked in
the oven until set.
Ingredients:
swiss chard (8 ribs, roughly chopped), onion (1 or 2 medium size, roughly
chopped), 3 eggs, tofu (1 lb), sunflower seeds (1 cup), saltine crackers (5
pieces), kosher salt and pepper
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| chard pie ingredients |
How:
*Preheat
oven to 350 degrees.
1. Wash and
cut swiss chard. Set aside.
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| chard washed and torn into smaller pieces |
2. Cook
onions until translucent and beginning to caramelize.
3. Add swiss
chard with a pinch of salt and cook until tender.
4. Make the
crust: process sunflowers and crackers
until form small enough particles (how fine is up to you—I like to have some
texture in the pie, so I don’t pulverize too much. 😊)
5. Make the egg tofu mixture (tofu is optional,
you can use mashed potatoes, even pumpkin puree, sour cream, etc.) by
processing eggs and tofu until it becomes smooth. You may add some salt.
6. Now the assembly: Grease the bottom and sides of the baking pan
(I like to use a pie pan). Sprinkle the
sunflower “crust” on the baking pan.
Layer the onion swiss chard mixture on top. Then pour the egg tofu mixture on top.
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| chard pie components: sauteed onion and chard, egg and tofu mixture "the custard", and sunflower " crust" |
7. Bake the pie in the oven until it the sets. It
takes me about 30 to 40 min, but it depends on the moisture content of the pie.
8. This pie will go well with a salad with fresh
greens and a simple vinaigrette!
Bonus
recipe: quick kimchi with Napa cabbage
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| easy kimchi made with CSA napa cabbage |
Please refer
to my lesson on how to make easy kimchi: Kimchi Basics
Hope you
enjoy your creation!
Thanks for
visiting my blog. Please share your
thoughts and ideas with the rest of the world!!
😊