|This week's very green CSA share, clockwise from bag: baby arugula, cilantro, dill, butter lettuce, scallions, green garlic, spinach and collard greens.|
Viva Vegan by Terry Hope Romero. It's one of my all-time favorites. Then knowing there was no way in hell I could use the rest up of the gargantuan cilantro bunch before it turned slimy, I chopped it up and froze it in ice-cube trays.
Veganomicon with a few adjustments. I didn't have chard so I substituted my gorgeous bunch of CSA spinach. I also used brown jasmine rice instead of basmati because it's what I happened to have on hand. This recipe is delicious – reminds me of a kicked-up version of Dolmades filling. I am certain I never would have tried it had the dill not been imposed on me, but I bookmarked this to make again. There's something to be said for stepping out of your comfort zone.
|Green garlic – immature garlic before the bulb forms|
|Slow-Cooked Collards with Green Garlic and Scallions|
slow-cooked collards with green garlic and scallions
- 1 T olive oil
- 1/4-1/2 tsp red pepper flakes, optional
- Salt, to taste
- 2 1/2 cups of a combination of green garlic and scallions, sliced 1/8-1/4 inch thick
- 1 bunch of collard greens, about 9 large leaves, destalked and cut into slivers
- 1/2 cup vegetable broth
Heat oil in a Dutch oven over medium. Add red pepper, if using, and saute for a few seconds. Add garlic and scallions, sprinkle with salt, and cook for about 10 minutes, stirring occasionally, until soft and bright green. Add collards, stir to coat, then add broth. Bring to a boil, then reduce heat to low, cover and simmer for an hour or until cooked to taste [Collards are one of the few veggies that I enjoy very well done!]
|Island-style Sweet Potatoes|
island-inspired sweet potatoes
To me, sweet potatoes scream Thanksgiving. Nevertheless, I received a large batch in my last CSA share and was wracking my brain on how to make them taste less autumnal. I thought back to all of my trips to the Caribbean, where sweet potatoes grow year round, and this inspired me to add some coconut oil, coconut flakes and a tiny pinch of cinnamon. Voilà! Summery sweet potatoes. Amazingly, these little orange wonders taste divine served atop the collards.
Preheat oven to 375 degrees.
In a small bowl, mix the oil, agave nectar, salt, and cinnamon. Stir in the sweet potatoes and coconut. Cover with foil and bake for 45 minutes or until soft.
|Use coconut flakes if you can get them for more concentrated hit of tropical creaminess|