Rosemary Turnip and Candy-Striped Beet Chips

4 or 5 turnips, peeled and thinly sliced
3 candy-striped beets, peeled and thinly sliced
2 Tbsp fresh rosemary, finely chopped
Salt and pepper
Olive oil 

Preheat oven to 400. Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a cuisinart food processor with the slice-blade. Transfer onto a foil-lined cookie sheet. Lightly, drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer. Put in the oven for about 15 minutes, then turn them over and let cook another 10-20 minutes, or until they have reached the desired crispiness. (ovens may have variable temperatures, so cook times may differ). 

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Purslane and Tomato Simple Salad

Tomatoes
Purslane
Olive oil
Lemon juice
Salt
Toss all ingredients together and enjoy!
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Spring Roasted Corn Salad with Avocados, Radishes, and Tomatoes

Serves 1, can be multiplied

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Char corn over medium heat, turning frequently until it's evenly cooked. Cut the kernels off the cob and add to a salad bowl. Fold in the rest of the ingredients. Whisk together dressing, taste, and mix with the salad. Eat this right away. If you are enjoying the salad for lunch, it might be substantial enough on its own. For dinner, pair it up with grilled chicken, shrimp, or fish. Or simply with a charred piece of bread.

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CSA Veggies, Skillet Style

Kale, shredded
Zucchini, bite-sized
Yellow squash, bite-sized
Broccolini  
Olive oil
Pinch of salt
Garlic
Throw in a hot skillet for a couple of minutes to soften everything up and enjoy with rice or other grain.
Adapted from Source

Carrot, Dill, and Poppy Fritters

Shred a whole mess of carrots into a bowl with lots of dill and poppy seeds.
Season well with salt and pepper.
Pour in two eggs beaten with some almond flour.
Combine well.
Form patties and fry individually in oil until they get a bit crispy.
Serve with some pickled red onion.

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Mushroom & Wilted Greens Toast with a Poached Egg

Serves 2

2 slices whole wheat or multi-grain bread
2 tbsp. olive oil1 large clove garlic, minced
2 cups sliced mushrooms – you can use any variety you prefer
4 cups chopped greens, tough stems removed – you can use mustard greens, kale or chard here
1/2 teaspoon grainy Dijon mustard
2 large eggs
1 tsp. white vinegar
salt and pepper, to taste-
Toast (using your favorite method) the bread and go ahead and arrange each one on its own plate.- In a medium sized skillet, heat the oil over medium heat until faintly shimmering. Add in the minced garlic and saute until soft but not brown – 1 to 2 minutes. Add in the mushrooms, stir to combine and cook until they begin to release water. Throw in the chopped greens and stir again to get everyone mixed up. Stir in the bit of mustard and allow the greens to cook until tender but not mushy – 2 to 3 more minutes. Meanwhile, fill a medium sized soup/stock pot with water and bring to a boil. Add in the vinegar. With the end of a spatula or spoon, stir the water vigorously in a clockwise motion to create a swirl. Drop the cracked egg into the water and form slightly with your utensil. Cook for 2-3 minutes or until the white is solid around the yolk but not to soft-boiled egg stage. Using a slotted spoon or small screened scoop, remove the eggs from the water. To serve, divide the greens mixture into two and top the toasted bread with it. Place a poached egg on top of the mixture. Season with a bit of fresh ground pepper and serve immediately – the joy of this is the runny egg so be speedy in serving & eating it.

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Roasted Beet and Summer Squash Salad with Figs, Chevre, Cucumber Relish and a Balsamic Reduction

Serves 4-6

2 beets
3 flying saucer squash
4 figs, halved
1 lemon cucumber
1 cup panko bread crumbs
1 egg, beaten
Chevre, or cheese of your choice
2 teaspoons rice wine vinegar
1/4 cup balsamic vinegar
2 tablespoons sugar
1/2 teaspoon lavender
olive oil for frying
salt and pepper to taste
ROASTED BEETS - Preheat oven to 450 F. Rinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through. Let cool until you can handle them. (Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.) Using a paring knife, peel the skin off the beets. It should come off easily. Slice into ¼ inch rounds. Set aside. FIGS & BALSAMIC REDUCTION - Heat a small saucepan to medium-high heat. Sear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside. In the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside. CUCUMBER RELISH - Cut the cucumber into a fine dice. You can leave the skin on if you’re using lemon cucumbers since their skin is softer than regular green cucumbers. Mix with rice vinegar, a sprinkle of salt and pepper, and set aside. FRIED SUMMER SQUASH - In a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don’t use the expensive stuff), but you can use vegetable oil if you prefer. Prepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well. Dip each slice of squash into egg wash, then coat with breadcrumbs. To test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you’re now ready to start frying up your squash. Let the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they’re still hot. Set aside. CHEESE - You can use any cheese you’d like, however, fresh goat cheese and beets are a traditional pairing. If you’re like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery’s buttery Mt. Tam, or a ricotta salata for something sharper and firmer. Now you’re ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. Enjoy!
 
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