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"

Calling All Kale Haters!

Kale Salad with Creamy Avocado and Ginger-Almond Dressing

This is directed at those of you out there who feel as some CRO survey respondents did that kale is a "least enjoyed" CSA item and you have "changed your mind for the worse" about kale.    I would love to change your mind for the better.

I must admit that when I first started to receive kale as a member of another CSA years ago, I was not a fan.  In fact, and I hate to admit this, I can recall throwing out entire bunches of kale.  If this is you, then read on.

Kale is one of the most nutritious vegetables out there.  It scores a perfect 1000 on the ANDI scale (Aggregate Nutrient Density Index).  It is an excellent source of vitamin K (a somewhat elusive vitamin).  The recommended intake of vitamin K is about 100 mcg a day.  A half cup of kale has more than 500 mcg!  And my recipe below has far more than a half cup of kale.  Kale boosts the immune system.  It is also a good source of beta-carotene and other carotenoids, vitamins A and C, lutein, and calcium.  It is part of the cabbage family and as such is a cruciferous vegetable which means it has cancer-fighting properties.  

Sadly, the average American consumes only 1 cup of kale a year!  They must feel like some of the CRO subscribers, that kale is well...yucky!  Now I know some of you cannot conceive of eating a salad of the size I have photographed and provided a recipe for here, but trust me, if you are serious about eating for health, and you make this your entree, you can eat it!

Recently, I had a wonderful kale salad at Blossom Cafe in New York City.  I have created my own version of that salad here.  The thick creamy dressing coats and softens the leaves and adds a real boost of flavor to what I guess some of you consider to be a boring or bland green!  If we get another round of kale in our shares I will give you a soup recipe that may also change your mind about kale.  Stay tuned Kale Haters!

Kale Salad with Creamy Avocado and Ginger-Almond Dressing

For the salad:
1/2 bunch Clarion River Organics kale, tough stem and rib removed, chopped into bite sized pieces
1/2 Clarion River Organics tomato, sliced and julienned
1/2 Clarion River Organics green pepper, diced
1 Clarion River Organics carrot, julienned or shredded
1 can cannellini beans, drained and rinsed

For the dressing:
1/2 cup raw almonds
2 ripe avocados, skin and pit removed
juice of a lemon or lime
1/4 cup tahini
1 medium garlic clove, smashed or roughly chopped
1 1/2 piece of ginger, peeled and grated
1/4 tsp chili powder
1/2 to 1 cup water*

First make the dressing: Place almonds in a blender or food processor and blend until almonds resemble a fine powder.  Add all other dressing ingredients except water and process until creamy.  With motor of food processor or blender running add only as much water as necessary for dressing to have the consistency of mayonnaise.  

Combine all the salad ingredients in a large bowl.  Add 3/4 cup of the dressing and toss to combine thoroughly coating every piece of kale.  Allow salad to sit for at least 30 minutes.  The longer it sits the more tender the kale becomes.  Serves 2 as an entree.

*For a more tangy dressing use half rice vinegar and half water.