Sunday Brunch

One of my favorite things to do with greens is a simple sauté that takes about 15 minutes to make and is a complete meal.  Since I still had most of the bunch of collards from last week's delivery I decided to do one of these meals for brunch after church today.  I've done these types of greens and beans dishes before (see Spicy Black Beans and Kale), but the great thing about this particular sauté is that anything goes.  Don't have white beans?  Use any canned beans you have.  Don't have or like vegan sausage?  Use whatever "meat" source you prefer - regular sausage, cooked chicken, even a second type of bean.  Don't have shallots?  Use any onion you have.  Any type of greens will work just fine too - kale, spinach, swiss chard.  Even the vegetable broth is not a must have - you can even just use water.  To serve more than two just increase the amounts of all the ingredients.  Use your imagination with this one.  Really no ingredient is out of the question.  Experiment with it and add what you like.  That's part of the fun - it can be different every time! 

Beans and Greens Brunch

Serves 2

1 small shallot, chopped

2-3 cloves of garlic, minced

1/4 cup vegetable broth

1 bunch CRO collard greens, rinsed and center stalk removed

1 can white cannellini beans, drained and rinsed

2 vegan sausages, cut up into half moons

3 small CRO potatoes

Salt, Pepper to taste

Place potatoes in a small saucepan, cover with water and bring to a boil.  Simmer potatoes about 15 minutes until fork tender.  While the potatoes cook, chop the shallots, garlic and collard greens (into bite sized pieces).  When potatoes are done, remove from the water with a slotted spoon to a cutting board.  When cool enough to handle, slice potatoes into half moons.  

Heat the vegetable broth in a large frying pan.  Add the shallots and garlic and sauté 1 minutes.  Add the greens to the pan and stir.  Cook until greens begin to wilt then add the sausage, beans, and potatoes.  Cover, lower heat to medium low, and cook about 5 minutes more until the greens are tender and everything is heated through.  Serve at once.  

Not your Mother's Hoagie

"The CRO" hoagie

I think you have to be from this region to know the term "hoagie".  When I used this word with my Philadelphia friends when I was in college (long ago!) they didn't know what I was talking about.  A "hoagie" (in case you don't know) is any sandwich on a long roll.  It's what people in other geographic areas call a "submarine sandwich" or simply a "sub" and is sometimes also called a "hero".  There is a national fast food chain called "Subway" so I'm pretty sure that "sub" must be the actual name of this type of sandwich that most people are familiar with.  Otherwise, they would have called their restaurant "Hoagieway".  

Anyway, the inspiration for this hoagie recipe came from a salad recipe I recently saw in Vegetarian Times magazine.  This is not the hoagie that I used to eat forty years ago when my family ordered takeout from the local pizza shop.  That hoagie was called "The Italian" and had some sort of mystery meat, tasteless tomatoes, mushy cheese, and soggy, shredded head lettuce.  I'll call this hoagie "The CRO" since I have totally remade the whole concept of a hoagie using many of the recent vegetables in our boxes.  Really only the roll is the same.   Enjoy!

"The CRO"
Serves 4

4 "hoagie" rolls (or whatever name you use for sandwich rolls)
1 small avocado, pit and outer skin removed
2 Tbs tarragon leaves (strip from the stalk)
1/4 cup chopped (easier to snip with scissors) chives, plus 2 Tbs for garnish
juice of a large lemon
1 tsp agave nectar
1/4 cup olive oil
1 clove garlic
2 collard green leaves, center stalk removed and leaves chopped into small pieces
4 small CRO potatoes
12 stalks CRO asparagus
4 CRO radishes

First make the avocado "mayonnaise".  Since there is no egg in this, it is not technically a mayonnaise, but that is what I call it since it has the consistency of mayonnaise and is to be used as a sandwich spread.  Place the avocado, 1/4 cup chives, tarragon leaves, lemon juice, agave nectar, and garlic in a blender or food processor.  How much you chop these up first really depends on how powerful your machine is.  Since I have a Vitamix (just saying), I don't really have to chop anything at all except maybe to cut the chive stalks up  a little.  If your machine is not particularly powerful you will want to chop up the ingredients a bit first.  Process/blend until smooth.  With the motor running, add the olive oil in a slow steady stream and process/blend until emulsified.  Remove from blender/processor into a dish, stir in salt and pepper, cover and chill in refrigerator until ready to use.

Bring a large pot of water to a boil and carefully drop in potatoes so as not to splatter the boiling water.  Boil approximately 10 minutes.  While potatoes are boiling fill a large bowl with ice water (you'll see why).  When potatoes are just fork tender remove them with a slotted spoon and place in the ice water (don't skip this step - it does make a difference - you don't want to end up with mushy potatoes that can't be sliced).  Drop asparagus in the boiling water and boil 1 minute.  Remove the asparagus with tongs to the ice water (again - do not skip this step - it's worth it to have bright green crisp tender asparagus).  

When potatoes and asparagus have cooled, slice them - the potatoes into thin rounds and the asparagus into 1-inch pieces.  

Now assemble your hoagies (see photos below):  Slice open each roll and spread about 2 tbs of the avocado mayo on each.  Next top the bread with some of the chopped collards.  Layer the potato slices and asparagus pieces over this.  Finally, top with radish slices, some additional chopped chives, and salt and pepper.  Close the sandwich and voila!  You have an updated take on an old fashioned sandwich - it's "The CRO" hoagie!

Spread 2 tbs avocado mayo on the bread.

Top with chopped collard greens.

Layer with potato slices and asparagus.

Garnish with radish slices, chives, salt, and pepper.

Close up the bread and voila!  "The CRO"

Week 15 - Potatoes, Jalapeño, Garlic

Remember that wonderful cream of potato soup you used to eat as a kid?  Well, this vegan version has that same great comforting taste, but is lighter and healthier.  It is a cinch to make and can be a satisfying dinner when served with a salad and bread.  Once the vegetables are prepped, it's ready in about 20 minutes.  As outside temperatures begin to drop, it's time for some soup!

Potato Chowder

(adapted from The China Study Cookbook)

1 onion, chopped

1 clove Clarion River Organics elephant garlic, minced

1 Clarion River Organics jalapeño pepper, seeded and minced

4 Clarion River Organics red potatoes, diced (leave skins on)

1 15-oz can chickpeas, drained and rinsed

1 cup frozen corn

1 14-oz can light coconut milk

2 cups vegetable broth

1/2 tsp sea salt

1/4 tsp red pepper flakes

In a large pot, saute onion, garlic, jalapeno and potatoes in 1 cup of the vegetable broth over medium heat until vegetables are tender, about 5-7 minutes.

Add chickpeas, corn, coconut milk, and remaining broth.  Bring to a boil and simmer for 15 minutes until potatoes are tender and soup has thickened a little.  Season with salt and red pepper flakes.  Serves 4.

Week 14 - Heirloom Tomato, Green Beans, Potatoes, Mustard Greens

Green Bean, Potato, and Mustard Green Curry

Technically this is a week 13/14 recipe since two of the above ingredients were in last week's delivery.  I still had the green beans and potatoes from last week and when I saw the greens this week I decided a curry was in order.

A curry does not actually mean that a dish is made with the Indian spice, curry powder.  It is a generic term that simply refers to a "meat" and vegetable dish in a gravy-like sauce.  Typically, you will find curries in Asian restaurants made with coconut milk and a variety of vegetables with the option of chicken, beef, shrimp or tofu.  Naturally, I made this one with tofu. 

Mustard Greens can be quite hot and spicy and when raw a little goes a long way.  But when you cook them with a little salt and fat, they will become far milder and can be used interchangeably with other greens in recipes such as spinach or collards.  

The quantities of potatoes and beans here are just approximate - use whatever you received in your share.

 Enjoy!


Green Bean, Potato, and Mustard Green Curry

1 Tbsp olive oil
1 Clarion River Organics Heirloom tomato
1/2 tsp sea salt
1 tsp ground turmeric
1/2 tsp mustard seeds, smashed* 
3/4 tsp crushed red pepper (this amount will make it medium spicy, so cut back if you don't want your curry too hot)
1/2 cup water
3/4 lb Clarion River Organics potatoes, peeled, and cut into 1/2 inch cubes
1 package extra firm tofu, cut into 1/2 inch cubes
3/4 lb Clarion River Organics green beans, trimmed and cut into 2-3 inch pieces
1 13.5 oz. can coconut milk
1 bunch Clarion River Organics mustard greens, washed, tough stems removed, and chopped

Cut tomato into several chunks and place in a blender or food processor and whirl until tomato is pureed.

Place oil and tomato puree in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, smashed mustard seeds and crushed red pepper, stir and saute for 3 to 4 minutes.  Stir in water, potatoes, and tofu and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

Remove the lid and stir in the green beans and 1/2 can of the coconut milk. Raise the heat and return to a boil.  Once boiling, reduce heat to low and cover and cook an additional 8 minutes, or until potatoes and beans are cooked through.  Stir in remaining coconut milk and increase heat to medium. Bring to a boil again, then stir in mustard greens, cover and reduce the heat to low. Cook for 2 minutes, or until mustard greens are wilted. Serve immediately with a side of brown rice (about 1 cup of cooked rice per person should do it).  Serves 4.

*To smash the mustard seeds, place them between sheets of wax paper and use a meat mallet or other heavy object to pound them to a grainy texture.

Week 1 Recipes - Potatoes, Rutabaga, Kale, Asparagus

Arriving home with my gorgeous fresh produce, I went right to cooking. I could not wait to use every item in this bountiful bag and so decided to make my first meal with the CRO veggies as a sampler of side dishes: simply roasted potatoes, kale with tamari-sesame dressing, and two bean salad with asparagus.  

My favorite way to enjoy root vegetables such as potatoes, rutabagas, turnips, carrots and the like is to roast them with salt and pepper.  I often will add different herbs, but in this case I wanted to enjoy the pure taste of the Clarion River potatoes and rutabagas,  so I decided to go with the simplest prep.  I generally don't peel my potatoes because many of the nutrients are found in the skin, but the rutabagas, I peel.  You don't really have to as these are organic vegetables after all, so no pesticide residue or wax on the skin as you would find with a conventional supermarket rutabaga, but the rutabaga skin is a bit tougher than on potatoes and well, just not as pretty. 

Roasting vegetables can be tricky because you don't want to dry them out.  However, these vegetables were so fresh that they roasted perfectly - lightly browned but still plenty moist.  The rutabagas looked virtually identical to the potatoes, but for the skin and had a slightly sweeter flavor.   

As to the kale, my favorite way to enjoy it is simply chopped or torn into a green salad - that is, raw.  Katie Scwarz of CRO did not recommend this in her week one newsletter and when I asked her why she said that it "may be too tough for those who are not used to eating them like salad greens" adding that this may be a new vegetable for many subscribers.  I understand this thinking since kale is not as tender as say a bibb lettuce.  However, I would encourage you to try it raw in salads anyway.  Raw Kale is one of the healthiest vegetables you can eat.  It scores a perfect 1000 on the ANDI (Aggregate Nutrient Density Index) scale.  If you find you don't like it raw then try my recipe below.  I chose here to saute the kale, both stems and leaves, which will tenderize it and make it appear much like cooked spinach.  

To add a little protein and substance to my meal of sides, I tossed together a bean salad with the CRO asparagus, some fresh oregano from my garden, and a little olive oil and vinegar.  I do not use a lot of added fats in my food preparation and I prefer salads only very lightly dressed so I can enjoy the taste of the vegetables.  If you like things a little "heavier" then just increase the oil and vinegar amounts in my dressings.

Enjoy!

Here are the recipes:

Simply Roasted Potatoes and Rutabagas

2 pounds Clarion River Organics Potatoes, cubed

1 large Clarion River Organics Rutabaga, peeled and cubed

Olive Oil Cooking Spray

Salt, Pepper

Place potatoes on a baking sheet lined with parchment paper.  Spray potatoes lightly with the olive oil cooking spray.  Roast at 425 degrees for 25 minutes or until potatoes are fork tender and lightly browned.  Serves 4.

Kale with Tamari-Sesame Dressing

1 bunch Clarion River Organics Kale

1 small onion, sliced

1/8-1/4 tsp red pepper flakes (depends how hot you like it)

3/4 - 1 cup water or vegetable broth

2 tablespoons tamari (japanese soy sauce (or you can just use soy sauce))

1 tablespoon pure maple syrup

1 tablespoon toasted sesame seeds (toast in oven for 2 minutes at 400)

Cooking Spray

Combine tamari, maple syrup and sesame seeds and set aside.  Cut stalks away from kale leaves and chop stalks.  Spray a large skillet with cooking spray.  Saute onion and kale stalks for 2 minutes.  Add 1/2 cup water or vegetable broth to onions/stems and continue to sauté/steam about 3 more minutes.  Meanwhile, chop the kale leaves into bit sized pieces.  Add the chopped kale, red pepper flakes and the remaining 1/4 cup water/broth to skillet.  Cover and cook until kale is tender (about 15 minutes).  Stir occasionally and add more broth/water if skillet seems to dry.  Remove from heat.  Pour tamari mixture over kale and toss to combine.  Serves 4.

Two Bean Salad with Asparagus

(note: you can use any kind of beans you like in this recipe.)

1 bunch Clarion River Organics asparagus

1 can white beans, drained and rinsed (1 1/2 cups cooked beans)

1 can red kidney beans, drained and rinsed (1 1/2 cups cooked beans)

1-2 Tablespoons chopped fresh oregano (or 1 tsp dried)

1 Tablespoon olive oil or grapeseed oil

1 Tablespoon white wine vinegar (red wine vinegar works well too)

Salt and Pepper, to taste

Bring a pot of water to a simmer while preparing the asparagus.  Snap tough ends off each asparagus spear and place in a steamer basket set over the simmering water (if no steamer then just simmer asparagus in a small amount of water in a skillet).  Steam asparagus for about 3 minutes just until it begins to get tender.  Rinse asparagus under cold water and place in a bowl of ice water (you don't want the asparagus to continue cooking - it will get mushy).  Meanwhile, make the dressing by combining the olive oil, vinegar, and oregano in a small bowl.  Set aside.  Remove the asparagus from the ice water, pat dry and cut into one inch pieces.  In a large bowl, combine asparagus, beans, and dressing and season with salt and pepper to taste.  Serves 4-6.