Prep 5 minutes ∙ Cook 10 minutes ∙ Makes Yield: about 1 pot ∙ Source Farmers wife, Diane Riehm
- 1 Bunch asparagus
- 1 Tablespoon olive oil
- 1 Lemon Sea salt and pepper to taste
- Rinse asparagus in cold water, “snap”. Asparagus have a natural break point – just bend until they break and compost tough bottom ends.
- Pre-heat a medium-large stainless steel or cast iron pan over medium-high heat. Add in ½ the olive oil. You’ll know the pan is ready when the oil pops a bit when you sprinkle a little water on it.
- Put in half of the asparagus. You don’t want to overcrowd your pan!
- Add a dash of salt and pepper (I add all of the pepper and only some of the salt).
- Move the asparagus around occasionally, making sure they don’t burn (a little browning is OK though). They are done when they are bright green.
- Put on a plate, squeeze half a lemon (or a whole lemon if you’re like me) over the asparagus. Add salt to taste. Serve hot.
- 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
- 1 Tbsp melted coconut oil (or sub grape seed oil)
- 1/4 tsp sea salt, plus more to taste
- 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
- 1 tsp coconut sugar
- 1 Tbsp (15 ml) coconut or grape seed oil
- 2 shallots, thinly diced (~40 g)
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 1 Tbsp (6 g) minced ginger
- 6 small-medium beets, quartered (~80 g each)
- Pinch each sea salt + black pepper, plus more to taste
- 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
- 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- optional: Pinch each ground cardamom and coriander
- 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
- 2 cups (480 ml) vegetable broth (*DIY or store-bought)
- 2-3 Tbsp (24-36 g) coconut sugar (or maple syrup)
- optional: Fresh chopped cilantro
- If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt, tandoori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
- Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
- In the meantime, heat a large pot over medium heat.
- Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
- Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, and coconut sugar.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn’t make any adjustments.
- Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
- Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.
*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
One more yummy recipe to share! Appetizer, Side dish, Vegetarian – Kadie De Saint Victor
Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 tbsp olive oil
- Sour cream or yogurt, for serving
Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.
My husband and I love love love this dish and make it frequently when we get zucchini and corn in our bag.
Passing it along in case you want to share it with the rest of the CSA family!
Prep 10 minutes ∙ Cook 15 minutes ∙ Makes Serves 4 ∙ Source Wellplated.com
- 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper
- 2 medium zucchini, cut into 1/2-inch round disks
- 1 medium red onion, diced
- 3/4 cup corn, cut from the cob (about 1 ear—or substitute frozen, thawed corn)
- 2 teaspoons minced garlic
- 1 can low sodium black beans, rinsed and drained
- 8 Flour Tortillas (Fajita/Taco Size) (to make gluten free, swap corn tortillas)
- Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges
In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.
The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.