Showing posts with label lettuce. Show all posts
Showing posts with label lettuce. Show all posts

Wednesday, June 15, 2011

Green Smoothies

Green smoothies made by Harlem CSA Shareholders!


CSA Shareholder Meryl presented a demo on Green Smoothies to fellow CSA shareholders in Harlem, NY during pick-up last week. She writes, "Green smoothies are super easy to make, and quick to clean up after. Preparing a pitcher of green smoothie takes less than five minutes, including cleaning. And they're a great way to use up all the produce in your share. While fresh is always best, green smoothies will keep in cool temperatures for up to three days." Click here for an article on the health benefits of green smoothies.

Green Smoothies
Savory Option #1 (Meryl's favorite!):
5 leaves kale or 2 handfuls of spinach
½ bunch cilantro
½ avocado
½ red bell pepper
3 cloves garlic
2 medium tomatoes
½ lime-juiced
Salt to taste
2 cups of water

Sweet Option #1:
½ bunch romaine lettuce or 5 leaves chard
1 mango
1 sweet apple (no Granny Smith for this)
1 banana
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #2:
½ bunch Romaine or red leaf lettuce
1 cup strawberries
2 bananas
2 cups of water or 1½ cups water and 4 ice cubes

Sweet Option #3:
6 leaves kale
4 ripe pears or sweet apples
½ bunch mint
2 cups of water or 1½ cups water and 4 ice cubes

Directions for all:
Cut up all ingredients into small pieces (lettuce can be ripped). Add all to blender and blend on high until smooth and creamy. Recipes yield about 1 quart of smoothie.

Friday, June 3, 2011

Spring Salad with Fresh Mozzarella

This recipe is adapted from Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends, published in 2009. Martha writes that this recipe "is very simple, so the quality of each ingredient is key." A great way to use up those delicious spring greens that are so abundant in our shares right now.

Spring Salad with Fresh Mozzarella
Serves 4

Ingredients
2½ cups tender spring greens (baby lettuce leaves, mache, pea tendrils, etc.)
1 ball (10 ounces) fresh mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise (Martha recommends using fresh buffalo mozzarella for the "tangy" flavor)
2 scallions, white and pale-green parts only, trimmed and thinly sliced
4 radishes, trimmed and sliced into rounds
coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Directions
Place spring greens on a platter, and arrange mozzarella and radishes on top. Sprinkle with scallions. Just before serving, season with salt and pepper, and drizzle with the oil.