A tasty vegan curry treat! I prefer roasting all of my ingredients for this soup in order to highlight the wonderful flavors. The amount of red curry paste can be adjusted. Every brand is a little different and the one I use from our local Co-op is rich and spicy. One tablespoon is plenty but feel free to add more if you want your soup extra spicy! Garnish with cilantro, thai chili, green onions, lime or basil!
Break your cauliflower into florets and clean well. Peel your carrots and parsnip and remove the ends. Cut the carrots and parsnip into large chunks.
On a large baking tray, place your garlic and onions (skin on) with the cauliflower, carrots and parsnip. Toss with coconut oil.
Place into oven and roast for 10 minutes. Remove your garlic and onions and set aside (these will be done first). Remove charred skin from both and discard.
Place the carrots, cauliflower and parsnip back into the oven to allow to cook further. Check every 10 minutes and turn with thongs until all sides are golden brown and have a slight char. This should take around 25-30 minutes. Remove from oven.
Bring vegetable broth to a boil in a large pot. Stir in red curry paste and add your roasted vegetables. Cover and boil soup until vegetables are soft for about 10-15 minutes. Remove from heat.
If you prefer your soup to be a little chunkier, use an immersion blender or potato masher while keeping your ingredients in the pot. For a creamier soup, place all ingredients into a blender. Puree until smooth.
Return soup to pot, add coconut milk. Stir until well heated. Add salt and pepper to taste. Add a dash of lime juice before serving.
This traditional Thai street food is easy to whip up in a pinch (otherwise known as Thai Basil Chicken). I used ground beef in the recipe below but you can use ground chicken, pork or even tofu. Traditionally you’ll find this recipe cooked with ground or minced chicken. The main ingredient in this dish is Thai Holy Basil, considering this ingredient may be quite difficult to acquire for many (unless you have a asian grocery store nearby) you can substitute with regular Thai Basil, Lemon Basil or if you cant find those, Italian Basil will work. The flavours aren’t quite as bold but it is still delicious!
Cook your rice per packaged instructions. Set aside.
If you happen to have a mortar and pestle, add your garlic and thai chilis and pound them. This will bring out a lot of the aromatic oils which in turn, makes it extra yummy. If not, press and chop your garlic and finely mince your chilies. (use more if you would like a spicier dish) Set aside.
Finely mince one small red bell pepper and julienne the other. Set aside.Pluck several leave off of your basil and keep whole. You should have about 1/3 cup packed.
In a large skillet or wok on medium heat, add your coconut oil.
Once hot, add your garlic and chilies and minced bell pepper and cook until fragrant. Do not allow them to burn. This should only take about 10-15 seconds. Then, add your meat and begin to brown.
Add your oyster sauce, fish sauce, soy sauce, sugar and julienned bell pepper. Stir well and continue to cook for about 4-5 minutes until your meat is cooked thoroughly.
Once your meat is cooked, simmer on low. Now is a good time to cook your fried egg (I like mine a bit runny but you can cook it to your liking)
Once the eggs are done - lets get back to the pan with the meat. Add your basil and stir well, it should only take about 30 seconds for the basil to cook. Remove from heat and serve over rice with the egg on the side. Enjoy!
This dressing pairs exceptionally well with peppery greens such as Mizuna and Arugula which were both coincidentally included in this weeks summer share.How convenient!I’ve found that this dressing can also be used as a marinade for meat, tofu and grilled veggies! Enjoy!
The recent rain here in Washington has been a blessing, yet on the flip-side has created a rush to harvest and can as much as we can at our home garden before it’s destroyed by the rain. In addition to the wonderful goodies from Boistfort, I thought I could guide you on a little canning adventure with a pickled green bean recipe. The great part about pickling is that it does not require a pressure canner so practically anyone can do it at home.
First things first, lets discuss sterilization and technique. I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:
In the recipe below, I used both Thai Basil Blossoms (from my home garden) as well as some Basil that was sent out in your Summer CSA as well as the assorted purple, yellow and green beans. Thai Basil is a little more authentic but any basil will taste fantastic. Also, be sure to slice your Thai Chilis horizontally instead of splitting them (as seen in the photo I took) to avoid mistaking a chili for a green been when they are ready to eat. SPICEY surprise? Please keep in mind, the vinegar and salt content of the recipes should not be modified as it may cause spoilage and some growth of unwanted bacterium.
Feel free to adjust the number of Thai Chili depending on the level of heat you can handle. I prefer 4 per jar since our family prefers spicy!
In a large pot, combine salt, vinegar water and bring to a boil.
Wash and trim ends from beans and cut to 4-inch lengths.
Add thai chili, lemongrass, garlic, ginger and basil to the bottom on the jars. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary.
Add hot solution to beans, leaving 1/2-inch headspace.
Cook at the recommended process time for Pickled Beans in a boiling-water canner. (see recipe notes below)
Once done, remove jars from hot water and place on cooling rack. Once cooled, place in a cool, dry area for 4-6 weeks. Then, enjoy!
Table 1. Recommended process time for ThaiPickled Beans in a boiling-water canner.
Process Time at Altitudes of
Style of Pack
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
* You should not store your canned goods with the rings on them (keep the sealed lid on of course). Don't stack on top of your canned goods. Store the Jars as dark and cool as possible. That is the key to getting many more years of quality storage.
Hello summer! Here is a wonderful, flavorful, quick and easy recipe with a whopping nine ingredients. It’s strikingly similar to a traditional Aglio e Olio but with a little extra flair. Served with fresh tomatoes and topped with a little balsamic reduction, it rounds out the fresh peppery arugula that we included in your first summer CSA box. Cook on!
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm (al dente). This should take about 8-12 minutes depending on your pasta, just check the package for cooking time. Drain and transfer to a pasta bowl.
In a small saucepan, start your balsamic reduction. (Please see link in the recipe description above for directions)
In a large skillet on medium heat, add your olive oil and thinly sliced garlic cloves. Cook for about 10 minutes - keep a watchful eye as you do not want your garlic to brown. Once your garlic has become fragrant and has a slight golden toast to the edges.
Reduce heat to low and add your red pepper flakes. You can always add more or less depending on the level of spice you like.
Add your noodles to your pan with the olive oil. Add your parsley, arugula and tomatoes. Cook until your arugula is slightly wilted then stir in your Parmesan cheese. This should only take about 2 minutes. Remove from heat. Drizzle a teaspoon or two of balsamic reduction on each plate, then serve! Buon Appetito!
Cranberry beans are a bit sweeter and much more delicate your common kidney beans or pintos traditionally used in chile. They have a wonderful creamy texture and have a mild, nutty flavor that I thought would pair quire well with a verde sauce. I have to be honest, this box ingredient was a bit challenging for me. Why you ask? I’m not a member of the bean appreciation club. Really…. I’ve tried to like them but I have an issue with certain food textures (Don’t ask me how I can possibly cook at all) So with this recipe I HAD to try the beans and honestly, I was quite surprised. They are quite creamier than anticipated. This recipe relied much on my keen sense of smell and my helpful husband with a discerning taste when it comes to beans.
This recipe included a few items that were out of season. Luckily, I had some canned items from last year’s harvest that I was able to incorporate into the dish as well as some green tomatoes that I had an overabundance of. You can do the same or hold off on cooking the sauce until the tomatillos and tomatoes are readily available. It involves A LOT of roasting and a lot of time and patience but is well worth the wait.
Peel your onions and cut in half removing the top and bottom. Slice your peppers in half and remove seeds.
Husk your tomatillos and cut off the stems. Slice the tops off of your tomatoes.
In a large baking dish - fill with your tomatillos, tomatoes. On a separate baking sheet, add your onions and add your peppers skin side up. Place in oven on broil for 30-60 minutes until blackened. Your peppers and onions should be done first, around 30 minutes and your tomatoes and tomatillos should be done after an hour depending on their size and your oven. I've never had the same cooking time when it comes to roasting so it's best to check them ever 20 minutes or so until you see the skin turn crisp and black. When done, remove from the oven and allow to cool.
Reserve the red Jalapenos for your topping. Keep the skin on everything (but the onions of course) and in a large food processor or blender, add your roasted tomatillos, tomatoes, onions, pasillas, green jalepenos, garlic, cilantro and juice of two limes. Pour any liquid from the pan into the blender as well. Blend until smooth and add salt to taste.
You should have AT LEAST four cups of salsa verde for your beans. This recipe always has a bit of a variance due to the size and the harvest. Any extra should be reserved for salsa or storage.
Rinse your beans and remove any unwanted bits. In a large bowl, cover with water and allow to soak for at least 4 hours.
Peel and julienne your nopoles.
In a dutch oven or thick bottomed pot, add your beans and four cups of the salsa verde sauce. Add cumin, Mexican oregano, vegetable bouillon and nopoles. Cover and heat on low for approximately 6 hours.
At the 3 hour mark, check your beans every half hour or so. Does your sauce look too thick? Add a little water to the mix. Depending on how watery your tomatillos and tomatoes where, you may have to add a little water so your sauce isn't overly thick. (Again, this is one of those recipes that requires a little extra attention)
At the 5 hour mark, check your beans for doneness. They generally take around 6 hours but I have had them finish cooking out before that. Taste testing is key here!
Once your beans are done, add your Mexican crema to the pot and stir. If you want to keep this recipe vegan, just omit the crema. Serve and top with fresh cilantro, roasted red peppers and a little more crema. Enjoy!
Over an open flame or in the broiler, roast your bell peppers until the skin turns black. Remove from heat, peel and julienne.
In a large saute pan over medium heat, add olive oil and chopped onions. Cook for about 10 minutes or until your onions are clear and have a slight golden colour.
Split your chicken breasts and coat generously with smoked paprika, dried basil, salt and pepper. Add to saute pan and sear on both sides for about 5 minutes or until browned.
Add roasted bell peppers, white wine and garlic. Reduce heat to low and cover. Cook for about 15 minutes.
Once the chicken has cooked through and is tender, remove your chicken from the sauce and place in a bowl. Add butter to the saute pan and continue cooking the remaining sauce in the for another 15 minutes on medium heat until it has reduced by half.
Chiffonade your spinach and add to the pan along with the chicken in the reduced sauce for about 3 minutes on low. Add salt to taste and serve alone or over pasta.
Remove leaves and cut cauliflower stem flush with the head so it can stay upright in a pie dish. Drizzle olive oil over head and sprinkle salt. pepper and smoked paprika over the florets.
Roast in the oven until tender. Appx 1 hour.
Remove from oven and serve with cheese sauce. (Recipe below)
Heat the milk in a small saucepan over medium heat until small bubbles form. Do not boil!
Meanwhile, melt your butter in another saucepan over medium heat. Add your flour, stirring constantly until a thick paste forms. (2-3 minutes)
Slowly add the milk to the flour paste, whisking constantly. Continue cooking, whisking constantly until the mixture thickens for about 5 minutes.
Add your rosemary, garlic and cheese, whisking constantly until it is melted. Add salt and pepper to taste and serve with your roasted cauliflower!
With St. Patrick’s Day approaching, we’ve whipped up a little Irish dinner with some of the goodies we included in this week’s CSA share. I tend to shy away from the American beer with green food colouring and routy “Irish” themed parties. Instead, I try to honor my great-grandparents by cooking some traditional peasant food and having a nice Irish stout. Boring isn’t it?
Included in this recipe are a few items from your box. Potatoes (of course) are used along with the rutabagas, carrots and yellow onions. Traditionally, the stew would be served with lamb but due to some objections in our household we swapped it out with some local Washington pasture beef. Another spin on my usual recipe is the choice of beer. I decided to keep things local by using Iron Horse Brewery’s Irish Death. It’s a little sweeter than Guinness which pairs perfectly with the dish in my personal opinion. All of which came from the wonderfully wet state of Washington.
Our cat Jones INSISTED on being in the photo but I assure you, no kitties were harmed in the preparation of this dish. The cow on the other-hand I cannot vouch for. Prepare your mise en place (no clue how to say that in Gaelic) By cutting up your onions in large pieces. Smash and finely chop your garlic. Peel and cut your carrots and rutabagas into about 3/4 inch chunks. Scrub and remove eyes from your potatoes and large 1 inch chunks. Set aside.
Season your stew meat with 1 tbsp of salt and and 1 tsp of pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
In a large stock pot or dutch oven, heat to medium-high and add 2 tablespoons of oil. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
Remove all of your meat from the stock pot and set aside. Deglaze the pot with 3/4 cup of dry red wine and lower your heat. Whisk for about 4 minutes and get all of the stuck on meat goodies stirred up.
At this point, add your onions and garlic and allow to cook until translucent and your wine has reduced and coated your onions.
Return your meat chunks back to the pot and pour in 2 1/2 cups of stout beer and 32 oz. of beef broth along with your chopped carrots, 1 tablespoon of fresh thyme, 1/2 teaspoon of caraway seeds and Worcestershire sauce. Cover and let simmer on low for 90 minutes.
After your meat and carrots have been simmering, add your potatoes, rutabagas and pearl barley. Cover and simmer on low heat for another hour. This would be a great time to start cooking your Irish Soda Bread *hint hint* (recipe link located above)
After it's been cooking, remove the lid and stir the pot. Make sure to get all of the barley that may be on the bottom. Continue to simmer UNCOVERED for another 30 minutes until the sauce has thickened and your potatoes and barley have cooked through.
Add salt and pepper to taste and chopped parsley. Stir and remove from heat and serve with Irish Soda Bread. Enjoy!