Honeycrisp Apple Salad with Candied Walnuts and Sweet Spiced Cider Vinaigrette

Ingredients:

• 2 heads frisee, chopped into bite-size pieces
• 4 cups wild arugula
• 1 cup candied walnuts
• 2 large Honeycrisp apples, sliced into thin matchsticks
• Spiced Cider Vinaigrette (recipe below)

Spiced Cider Vinaigrette:

• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 1/2 tablespoons honey
• 2 tablespoons walnuts, lightly chopped (you can use candied or plain)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon plus a pinch salt
• Pinch cumin
• Pinch curry powder
• 1/2 cup plus 2 tablespoons canola oil

Directions:

-In a large bowl, add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette;

-Next, add equal portions of the salad to bowls or plates, and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette;

-Serve as is, or garnish with a few additional candied walnuts.

Vinaigrette:

-Add all ingredients through the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

(*This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge.)

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Kale Soup

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 tablespoons chopped garlic
• 1 bunch kale, stems removed and leaves chopped
• 8 cups water
• 6 cubes vegetable bouillon (such as Knorr)
•  
• 1 (15 ounce) can diced tomatoes
• 6 white potatoes, peeled and cubed
• 2 (15 ounce) cans cannellini beans (drained if desired)
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• salt and pepper to taste

Directions:

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

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Vegetarian Pot Stickers

Ingredients:

• 1 red onion sliced (substitute this week's Leeks!)
• 1 tablespoon minced ginger
• 1 cup sliced shiitake mushrooms
• 1 cup white cabbage, shredded (or, try this week's Bok Choi)
• 1 cup carrots, shredded
• 1 cup chopped garlic chives or chives
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 1/4 cup chopped cilantro
• 1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
• Salt to taste
• Canola oil

SPICY SOY DIPPING SAUCE:

• 1/3 cup thin soy sauce
• 1/3 cup rice wine vinegar
• 1/3 cup sliced scallions
• 1 teaspoon sesame oil
• 1 tablespoon sambal

Instructions:

In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season.

When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.

Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.

Serve with dipping sauce.

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Roasted Radishes with Brown Butter, Lemon and Radish Tops

Ingredients:

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Directions:

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.

Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

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Pasta and Potatoes with Cabbage

Ingredients:

• 1/2 pound red potatoes
• 8 ounces dry, shaped pasta (preferably buckwheat or whole wheat)
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 small- to medium-sized (or 2 baby heads) green cabbage, cored and shredded
• 1 tablespoon butter
• 1/2 cup grated Grana Padano cheese
• Salt and pepper to taste

Directions:

Place the potatoes in a large pot and cover with cool water. Add a teaspoon of salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender. Scoop them out with a slotted spoon and leave the pot of water on the stove. (Alternatively, you can use leftover cooked potatoes in this recipe.)

Add water to the pot, if necessary, and bring it back to a boil. Stir in the pasta and cook until the pasta is al dente. Scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the pasta.

Meanwhile, heat a very large, wide pan with the olive oil and garlic and cook until the garlic begins to sizzle. Add the cabbage and season with a pinch of salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until cabbage is softened.

Transfer the potatoes and pasta to the pan of cabbage along with the 1/2 cup of the pasta cooking water. Stir in the butter and cheese, toss to combine thoroughly, and taste. Season with salt and pepper if needed. Toss again, and serve immediately.

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Watermelon Radish with Ginger Dip

Ingredients:

• ½ inch of ginger, grated
• 2 cloves of minced garlic
• 3 tablespoons white miso
• 2 tablespoons rice vinegar (or brown rice vinegar)
• 2 tablespoons mirin (Japanese rice wine)
• 1 table spoon Dijon mustard
• ½ teaspoon ground mustard seed
• 1 tablespoon tamari
• 2 tablespoons water

 **Dip will be available to sample at CSA pickup. Recipe courtesy of Shareholder Tanya Rotenberg

Herby Black Rice Salad with Radishes and Ricotta Salata

Ingredients:

Vinaigrette:

• ¼ cup olive oil
• 2 tablespoons Sherry vinegar or red wine vinegar
• Kosher salt and freshly ground black pepper

Salad And Assembly:

• 1 cup black rice
• Kosher salt
• 2 cups mixed radishes, sliced, quartered
• Freshly ground black pepper
• 2 ounces ricotta salata (salted dry ricotta), thinly sliced
• ¼ cup chopped unsalted, roasted almonds
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh chives

Directions:

Vinaigrette:
Combine oil and vinegar in a small airtight container; cover and shake well. Season with salt and pepper.
Do Ahead: Vinaigrette can be made 3 days ahead; chill.

Salad And Assembly:
Combine rice and 1¾ cups water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.

Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

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Turnips With Roasted Garlic Goat Cheese And Sesame

Ingredients:

• 1 head of garlic, halved crosswise
• 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
• 8 ounces goat cheese
• Kosher salt, freshly ground pepper
• 1 tablespoon black and/or white sesame seeds
• 1 teaspoon finely grated lime zest
• 1 teaspoon chopped fresh oregano
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon sumac
• 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
• 1 tablespoon Sherry vinegar or red wine vinegar
• Cilantro leaves with tender stems and mint leaves (for serving)

Directions:

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

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Green Bean, Fennel and New Potato Curry

Ingredients:

• ½ Cup White Basmati Rice
• 1¾ Cups Coconut Milk
• 6 Ounces New Potatoes
• 5 Ounces Green Beans
• 3 Cloves Garlic
• 1 Fennel Bulb
• 1 Lime
• 1 Large Bunch Cilantro
• 1 1-Inch Piece Ginger
• ¼ Cup Dried Coconut Flakes
• 1 Tablespoon Curry Spice Blend (Nigella Seeds, Madras Curry Powder, Cumin Seeds & Brown Mustard Seeds)

Instructions:

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.

In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.

While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.

While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.

Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!

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