Sautéed Green Beans with Heirloom Tomato Marinara Sauce

Ingredients:

• 4 cups halved heirloom cherry tomatoes
• 2 tablespoons of virgin olive oil
• 1/2 cup of filtered water
• 4 cloves of garlic, grated on a microplane or minced
• 1 large shallot, chopped
• 2 tablespoons of fresh chopped parsley
• 1 giant handful of fresh basil leaves, ripped
• sea salt and coarse ground pepper to taste
• 2 cups of fresh green beans, end snipped

In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. *If you are using this marinara recipe for pasta or another dish, through in the basil, stir and it is ready to be served.

Once the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through {cover with a lid if necessary}. Eat ASAP - so yummy and so perfect for a light summer meal.

{serves 2-4}

For more information and recipes from Sherrie visit her blog, With Food + Love

Roasted or {Grilled} Garlic Scapes with Sea Salt

Ingredients: 

• 1 bunch garlic scapes
• olive or coconut oil
• sea salt

Preheat oven to 400 degrees.

Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.

To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.

For more information and recipes from Sherrie visit her blog, With Food + Love

Quinoa Potato Salad

This riff on a potato salad made a wonderful summer meal.  Made without mayonnaise, it would easily transport to a potluck and is delicious warm, at room temperature, and cold.  It improves with a few days in the fridge as the vinaigrette soaks into the potatoes, making it ideal for leftovers!

Ingredients:
8 medium yukon gold potatoes, unpeeled, cut in large cubes
1/2 c cooked, unseasoned quinoa
3 garlic scapes, chopped (you can substitute a mix of scallions and garlic when scapes aren't in  
       season)
1/2 cup peas
2 Tbps chopped fresh mint
white wine vinegar
olive oil
salt and pepper to taste

Method:
1.  Place the potatoes in a pot and cover with water.  Boil under tender, approximately 20 minutes.  Drain the water.

2.  While the potatoes are boiling, saute the garlic scapes in a generous amount of olive oil in a large saute pan.  Add the peas and cook just a moment more until tender.  Season generously with salt and pepper.  Stir in white wine vinegar to taste to make a warm vinaigrette.  Stir in the mint and the quinoa.  Stir in the potatoes, coating generously with the quinoa-soaked vinaigrette.       

Butternut Squash Sweet Potato & Leek Hash

Ingredients:
1/2 large butternut squash [or one small]
1 medium sweet potato
1 medium leek
2-3 tablespoons of preferred vegetable oil [I used rice bran]
1/4 garlic granules
sea salt
coarse ground pepper
2 eggs [optional]

Peel, halve and scoop out the seeds from the butternut squash. Peel and halve the sweet potato. By using a medium thick cheese grater, grate them them onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of salt and set aside for about 15 minutes.

Cut the bottom and top off the leek. Peel the outer layer or two off the leek and slice into thin medallions. In a medium sized pan [I used my cast iron skillet] heat your oil over low to medium heat. Cook them while stirring occasionally until they start to become translucent.

Once the squash and sweet potatoes are done resting, toss them in with the leeks. Add a bit more salt, pepper and garlic granules. Mix together well, add in another dash of oil if necessary and cook on low for about 7-10 minutes. Allow the mixture to brown on the bottom. Stir or flip to brown the other side. Repeat until you've found your desired texture.

Once the hash is just about done and you're feeling in the mood for it, crack two eggs over top and cover with a lid. Remove from heat and do not lift cover, the eggs will cook themselves in about 5 minutes.

LIVING SIMPLY GLUTEN FREE

Chilled Golden Beet Soup

Ingredients:

3 large golden beets

1 tablespoon of extra virgin olive oil [coconut oil would work as well]

1 small onion, minced

1 clove garlic, minced
1/2 teaspoon turmeric
3 cups of vegetable broth

1/2 cup almond milk

sea salt and course ground pepper, to taste

Preheat the oven to 375 degrees.

1. Scrub then halve your beets and drizzle a 2 teaspoons of olive oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the olive oil. Roast them for about 45 minutes to an hour. Allow them to cool them and then you can peel off the outer layer or their skin; if the beets are thoroughly clean peeling off the skin is optional and leaving them on will create a deeper flavor.

2. In a blender combine the cooled beets with a cup of vegetable broth. Blend until smooth. I chose not to add my garlic and onion in at this point, because I wanted my final product to have some texture. If you'd like your soup to be extra smooth, add your onions and garlic in with your beets and puree.

3. In a large saute pan, heat the left over teaspoon of olive oil on low and add in the onions and garlic. Cook through for a few minutes, then add the remaining 2 cups of vegetable broth, the beet puree, almond milk and turmeric. Stir together well and allow to simmer for a few moments. This soup works well hot, but the flavors really develop as it cools. Allow to cool and then refrigerate to chill for a few hours.

Serve with a dollop of Greek yogurt and fresh scallions, just because it's only slightly indulgent.

Serves: 4
Total time: 4-6 hours [1 hour if serving hot]

LIVING SIMPLY GLUTEN FREE

Zucchini Pasta with Avocado Pesto

Pasta Ingredients:
4 medium zucchinis
2/3 cup cooked fava beans [edamame or peas work nicely too]
pinch kosher salt

1. If you are using fresh fava beans, follow the instructions here to prepare and cook them, then set them aside.

2. Wash, dry and cut the ends off from the zucchinis. There are a few different methods you can use to make your zucchini noodles and it doesn't mean rushing out to get another kitchen gadget. If you have a julienne slicer [like I used] cut them on a thin setting. You can also achieve the julienne style by using a sharp knife and cutting the zucchini into thin strips, stack them up again and cut again into thin lengthwise strips. You can also make zucchini ribbons by using a traditional kitchen peeler.

3. For raw noodles, spread them out onto towels and sprinkle on a pinch of kosher salt. Let them dry out a bit while you make your pesto.

4. For cooked noodles, boil water with a pinch of kosher salt. Blanch the zucchini for one minute, pull out and immediately submerge them into ice cold water to stop them from overcooking. Once they are cool, drain well and set aside.

Pesto Ingredients:
1 medium avocado
1 cup fresh basil leaves
2 garlic cloves
1 tablespoon flax powder
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/4 cup filtered water

Place all the ingredients into a food processor or high powered blender. You can adjust the amount of water or oil depending on the consistency you like your pesto sauce. The amounts listed by me produce a light and creamy texture.

Toss the pasta, pesto and fava beans together. Season with sea salt and coarse ground pepper. Serve right away!

LIVING SIMPLY GLUTEN FREE

Salt & Vinegar Cabbage Mashed Potatoes

Ingredients:
12 cups filtered water
5 cups red *potatoes, cubed
2 cups shredded green cabbage

1/2 cup apple cider vinegar

2 teaspoons kosher salt 

2 garlic cloves, minced

3-4 tablespoons distilled white vinegar
1 tablespoons preferred oil [I used extra virgin olive oil]

1/4 cup preferred milk [I used almond]
sea salt and coarse ground pepper

1. In a large pot bring 10 cups of water and 1/4 cup apple cider vinegar to a light boil. Drop in the cabbage and blanch for about 2 minutes. Scoop the cabbage out and place it in a bowl full of cold water to stop the cooking process and set aside.

2. Go back to the large pot of water and add in 2 more cups of water, 1/4 cup apple cider vinegar, 2 teaspoons of kosher salt and bring this pot to a rapid boil. Once boiling, add in your potatoes and cook until very tender [approximately 15-20 minutes].

3. Once your potatoes are tender and can be pierced easily with a knife, drain and place them back into the pot. Add in the garlic, white vinegar, oil, and milk and with a hand masher mix until smooth. I like to get them to a smooth yet slightly chunky texture, this compliments the cabbage well.

4. Fold in the cabbage and season with sea salt and ground pepper.

Serve right away!

Total time: 45 minutes
Serves: 4-6

*Potatoes are on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE

Sauteed Garlic Scapes & Summer Squash

Ingredients:
1 zucchini
1 yellow summer squash
1-2 garlic scapes
extra virgin olive oil
sea salt & coarse ground pepper to taste

1. Wash and thinly slice squash into medallions. I sliced my about 1/8 inch thick. Whatever thickness you cut them, make sure it is uniform so they cook at the same speed.

2. Heat a good drizzle of olive oil in a large saute pan over medium-low heat.

3. Once the oil is warmed, add in the squash and cook for 2-3 minutes while flipping every so often.

4. While the squash is cooking prepare your scapes. Make a cut just under the base of the flower and discard. Cut the scapes into 1-2 inch long sections. Toss the scapes in with the squash, give the pan a good shake to mix in the scapes well. Add a splash more olive oil if necessary. Season with a pinch of salt and pepper. Cook for another 5-7 minutes. The squash should be tender [browning a bit] and the scapes should turn bright green. Sauteing scapes is similar to cooking asparagus. You don't want to overcook it, or it'll become stringy.

Tip: I put leftovers of this saute into the refrigerator and for lunch the next day I discovered it to be fantastic as a cold summer salad. I sprinkled on a handful of freshly chopped mint from my garden and and dug in. Yum!

LIVING SIMPLY GLUTEN FREE

Cumin Roasted Fennel & Cauliflower

Ingredients:

1 head of cauliflower

1 large fennel bulb

1 TBS. extra virgin olive oil

1 tsp. cumin

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. crushed red pepper

sea salt to taste

Preheat your oven to 400 degrees.

1. Wash and cut cauliflower into florets. Wash and cut fennel into quarters. If you are unfamiliar in working with fennel, watch this helpful and quick video, now.

2. In a large mixing bowl combine all of your ingredients. Toss together with your hands until each piece of cauliflower and fennel is coated well with the spices and olive oil.

3. Roast in the oven at 400 degrees for about 40 minutes. Once it is cooked about half way through flip it to its other side and continue to roast until each side is golden brown.

Serves: 4-6

Total time: 50 minutes

LIVING SIMPLY GLUTEN FREE

Warm Kale & Potato Salad

Ingredients:

*large bunch organic kale

*4-5 [small to medium] organic potatoes

5 cherry tomatoes, halved

2 cloves garlic, minced

1/4 cup diced green scallions

1-2 TBS extra virgin olive oil

sea salt and coarse ground pepper to taste

1. Wash kale well with cold water and do not pat dry, the extra moisture is good and will help cook the kale down a bit. Cut each kale leaf down to bite-sized pieces. Because of their bitterness and texture, I cut out the stems and use only the kale leaves.

2. Heat a large sauteing pan and a few drops of olive oil on low, toss in the kale, garlic and add then add a 1/4 cup of water; mix and cover with a lid. Simmer the leaves down until they've become very soft and a deep green. You can't really over cook kale, so just cook it until your desired texture.

3. As the kale is cooking, bring water in a medium sized pot to a boil. Peel each potato and cut into bite-sized pieces. Boil the potatoes for about 7-10 minutes or until tender.

4. When the potatoes are done cooking, drain and toss in with the kale. Now add in the cherry tomatoes, scallions and a tablespoon of olive oil; mix together well and continue to cook until all the ingredients are warmed through. Season with salt and pepper and serve!

Serves: 4

Total time: 25 minutes

*Kale and potatoes are both on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE

Sweet Potato & Quinoa Collard Rolls

 Today's delicious recipe comes from CSA member Sherrie, who writes a gluten free food blog called Living Simply Gluten Free. Sherrie is sharing her CSA experience and recipes on her blog, so be sure to check it out! If we're lucky, she may contribute a few of her creations to our blog as well, so keep your eyes peeled!

 

Ingredients:

-collard greens, 8-10 leaves

-1 1/2 cups cooked quinoa

-2 medium sweet potatoes, peeled and cubed

-1 large shallot, chopped

-1/4 tsp. garlic granules

-1/4 tsp. crushed red pepper flakes [optional]

-2 TBS. butter or Earth Balance organic coconut spread

-sea salt to taste

Directions:

- Wash each leaf one by one, by hand and pat dry. Now cut off the stems so just the leaves are left behind. Fill up a large sauce pan with water and heat over high. Once the water has started to boil, reduce the heat to low. Place the leaves in the water and gently boil for about 3-5 minutes or until they've become pliable and bright green. 

- Fill up a medium sized pan with water and a pinch of salt; bring this to a rapid boil. Toss in the sweet potatoes and cook until the potatoes are soft and can be easily pierced with a fork. Drain the sweet potatoes and toss them back into the pot. Mash lightly by hand with a hand masher. Now add in the cooked quinoa, garlic granules and red pepper flakes; mix together. Taste the mixture and if desired, season with a little sea salt.

-To make the rolls simply take each leaf with the 'stem' end facing you and the rounded end pointing towards the top of your counter space. About an inch from the bottom of the leaf spoon on 1/4 cup to 1/3 cup of the sweet potato mixture. Fold over the bottom section, tuck the sides in and roll up like you would a burrito. Don't worry this can take some practice! Repeat until each leaf if filled and rolled. 

- In a large frying pan heat together the chopped shallots and butter [or coconut spread] over low heat. Once the butter is melted down and the shallots are heated through pour the mixture into a small bowl and set aside. Fill the pan with the rolls and pour the shallot mixture over the top; cover with a lid and simmer on low for about 10-15 minutes. The leaves will get darker on the bottom, but should not get browned. So, if this starts to happen either turn down the heat or remove them from the heat altogether. 

Serves: 4 

Total time: 40 minutes

Butternut Squash Mac and Cheese

Today is the last delivery of the 2011 season. We would like to thank our shareholders for their continued support and our site hosts for their hard work and dedication this year! Have a wonderful holiday - we hope to see you in the new year! (Be sure to check out our blog for information on 2012 share options.) In the meantime, here is a holiday recipe to enjoy...

Butternut Squash Mac and Cheese
Ingredients
1 butternut squash
1 onion, diced
1 cup chicken stock (vegan version: 1 cup vegetable broth)
1 to 2 cups milk (vegan version: 1 to 2 cups coconut milk)
3 tablespoons flour
1 package cooked pasta
2 cups cheddar cheese, grated (vegan version: 1 package Daiya "cheese", cheddar style)
4 tablespoons Parmesan cheese, grated (optional)
pinch nutmeg, rosemary, OR thyme, to taste (optional)
salt and pepper, to taste
breadcrumbs
butter (vegan version: Earth Balance)

Directions
1. Cut butternut squash in half lengthwise and remove seeds. Place face down in a pan and cover with ¼-inch water. Bake at 350 degrees until squash is tender. Once cool, scoop out flesh and set aside.
2. In a large saucepan, heat 2 to 3 tablespoons of butter or Earth Balance over medium heat. Add onion and cook 2 to 3 minutes, or until translucent. Add flour and stir until butter or Earth Balance has been absorbed. Add milk slowly and stir constantly, until the mixture is smooth. Add squash, cheddar cheese, spices (if desired), and salt and pepper to taste.
4. Prepare a 9- x 13-inch casserole dish with butter or Earth Balance. Add pasta and pour butternut squash/cheddar cheese mixture on top. Top with Parmesan (if desired) and then breadcrumbs. Broil in the oven until topping is golden brown. Serve warm.

Marinated Tomatoes

From: Pioneer Woman

This is a good recipe for all the summer tomatoes that are starting to come in, from the garden and the farm share. You can use any kind of tomatoes - large, small, red, yellow, etc. A few ideas on how to use them: as a side dish for a grilled dinner, on top of sliced mozzarella with cracked black pepper and sliced basil, piled onto slices of toasted baguette for bruschetta (or, top toasted baguette with the tomatoes, add sliced mozarella, pop into the toaster or under the broiler to melt the cheese), add to a green salad, or spoon over some quinoa or cous cous for a summer side dish.

Ingredients

1 cup Canola Oil (I used less, and substituted olive oil)
1/4 cup Balsamic Vinegar
4 Tablespoons Sugar
1 teaspoon Salt
Freshly Ground Black Pepper
3 whole Green Onions, Sliced
1/4 cup Chopped Parsley
18 whole Basil Leaves (chiffonade)
1/4 teaspoon Ground Thyme
2 cloves Garlic, Minced Finely
2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced, optional
1 clove Garlic, Peeled, optional

Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can increase the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!

Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

Raw Slaw

Another variation on slaw from Raw Food Nation. Enjoy!

Raw Slaw
Ingredients
5 to 6 cups shredded cabbage
½ cup of shredded carrots
½ cucumber, chopped
¼ cup or 1 handful sliced raw almonds
1 tablespoon raw agave nectar
1 tablespoon olive oil
2 to 3 tablespoon raw tahini (if you are not 100% raw, use a spicy hummus of choice)
seasonings: salt, pepper, ground cayenne pepper, and fresh chopped cilantro

Directions
1. Chop up cabbage into small long pieces and place into a bowl. Add shredded carrots, agave nectar, and olive. Stir to coat ingredients.
2. Add raw tahini or spicy hummus, and a pinch of salt, a dash of pepper, cilantro and cayenne to taste. Mix ingredients well.
3. Slice up your cucumbers and lay them out on your plate in a half circle. Pour mixed ingredients onto your plate, slightly overlapping the cucumbers. Top with sliced raw almonds.

Fava Bean Puree

From 'The Very Best of Recipes for Health' by Martha Rose Shulman

You find variations on this fava bean puree in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The puree should have the texture of hummus.

Serves 8

Ingredients
4 pounds fava beans, shelled
Salt to taste (about 1 teaspoon)
1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil
imported black olives for garnish

Directions
1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.

2. Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machinem and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth puree. If necessary, add enough of the cooking water to give the puree a soft, hummus-like consistency. Scrape down the sides of the bowl, taste and adjust seasoning.

3. Mound the puree onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.

This week keep for three or four days in the refrigerator.

Stir-Fried Kale and Broccoli Florets

From allrecipes.com

"Kale and broccoli are stir-fried with slivered garlic and chopped chili peppers, and finished with a splash of lime juice for a bright-tasting, satisfying side dish."

Ingredients
1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sundried tomatoes, cut in thin strips
juice of 2 limes
salt

Directions
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Traditional Swiss Chard and Beans

From vegweb.com

Ingredients
1/2 large onion
garlic, minced, to taste
2 tablespoons olive oil
1 large bunch red (swiss) chard, chopped
1 (15 ounce) can white or navy beans, drained
salt and pepper, to taste

Directions
1. Saute onion and garlic in olive oil over medium heat. Add chard.
2. Add beans, cook the chard until it becomes soft, but not mushy.
3. Salt and pepper to your taste.

Serves: 4-5
Preparation time: < 20 minutes

Ortine's Kale Pesto

Green Kale from LFFC member farm Autumn Blend Organics.

This vegan kale pesto is a creation of Sarah Peck, CSA site host and owner of Ortine in Prospect Heights, Brooklyn. It was originally published in Prospect Heights Patch (click here to view to article). Sarah recommends using this recipe on pizzas and pastas. Leftovers can be frozen for up to a month. Enjoy!

Ortine's Kale Pesto
Ingredients
1 to 2 bunches kale, tough stems removed, roughly chopped
½ cup of your favorite nuts (Sarah uses almonds and also recommends walnuts)
¼ cup extra virgin olive oil
2 cloves garlic
Salt and freshly ground black pepper

Directions
1. To roast the nuts, preheat the oven to 375 degrees. Roast the nuts on a baking sheet until fragrant and slightly brown, 5 to 8 minutes. Let cool.
2. In a large pot, season 2 quarts of water with 1 teaspoon of salt. Add the kale and boil just until tender, 2 to 3 minutes. Drain and let cool, then squeeze out the excess liquid.
3. Transfer the drained kale and roasted nuts to a food processor, add the oil and garlic and process to the desired texture (a rougher or smoother pesto). Season with salt and pepper to taste.

"Raw" Turnip Ravioli with Scallion-Asparagus Cashew Cheese

Hi everyone! My name is Angela Salvucci, and I’m a raw food chef & instructor. I do private instruction & coaching on a raw food diet/lifestyle, as well as very unique in-home demos and dinner parties, and I also work with Fresh Thymes Café in Wilmington (a CSA share pickup location!) with raw lunch entrees on Thursdays, and completely raw, vegan (and gluten free!) dinners about once a month.

I have been so thrilled to pick up my CSA shares this spring, and I look forward to blogging about all of the awesome, fresh food I create with the gorgeous veggies. I also blog at my website, www.rawappetit.com, if you are interested in recipes beyond those made with the CSA items.

So, what the heck is raw food, anyway? First off, it’s entirely plant-based – just fruits, veggies, nuts, seeds, and some sprouted grains. Then, nothing is prepared above 112 degrees (or so!), which preserves all of the enzymes and nutrients in the food. With enzymes and nutrients intact, your food delivers maximum digestibility and a top-notch nutritional punch – will all of the amazing flavor nature intended! Proponents point to a raw or “living” diet as potentially healing, aiding in weight loss, and helping your body maintain optimal pH to stay disease-free. I eat this way because it makes me feel great…and it is delicious!

So let’s get to the food…today I created just about the cutest ravioli ever, and they were a lot quicker than traditional ravioli, because the shell is…turnips! The teeny harukei turnips that came in my half share this week, thinly sliced, made great ravioli shells, and I used my asparagus and scallions, blended into a cashew “cheese” as a filling – yum!

Ravioli shells:
1 small bunch turnips (beets work, too!)

Asparagus-Scallion Cheese
1 cup raw cashews
½ bunch of asparagus
1 large scallion
A medium lemon
Seas salt & black pepper, to taste

Simple Parsley Pesto
1 cup roughly chopped parsley
½ cup olive oil
¼ teaspoon sea salt
Black pepper, to taste


First, soak 1 cup of raw cashews in fresh water for at least an hour (if you forgot this step, don’t worry! You may just need to add more water later on).

Next, make your pesto: in a food processer (I like a small one for this job), combine parsley, oil, salt and pepper until mostly smooth. You’ll still be able to see specks of parsley. Adjust seasoning if necessary. Pour into a small bowl and set to the side.

Drain cashews. In the same food processer (don’t bother washing it, we’re going to add a little pesto, anyway!), combine cashews with 2 tablespoons lemon juice (you lemon will likely contain 3 or so, depending on its size), a teaspoon of lemon zest, half a teaspoon of salt, and a pinch of fresh black pepper. Add ¼ to ½ cup of water SLOWLY, until your mix resembles a thick but smooth ricotta cheese, pausing to scrape down sides. Add ½ of the thick, white part of the scallion, blend in, and adjust salt, pepper and lemon to taste.

Slice your asparagus crosswise into thin rounds, about 1/8 of an inch, reserving the tops. In a small bowl, combine cashew cheese mixture with 2/3 of a cup of asparagus and the remainder of the white portion of your scallion, finely chopped.

Now, slice your turnips into very thin rounds. I use a spiral slicer, which makes long, thin connected ribbons, that I break apart and piece back into circles. You could also use a mandoline, or a very sharp knife (watch your fingers!) or even a potato peeler. Try to get the slices less than 1/8 of an inch, closer to 1/16.

Arrange a dozen or so turnip slices on a dinner plate. Top each with ½ teaspoon of the cashew-asparagus mixture, and top with another turnip slice. Press down lightly – don’t worry if some cheese leaks out the sides. Repeat with remaining turnip slices and cheese (this recipe will make 4-5 dozen). Drizzle parsley pesto on ravioli (covering up any slices or holes in the turnip with a little dollop of sauce), and garnish with reserved asparagus spears. As I like to say…raw appétit! Please feel free to email me at angelasalvucci@hotmail.com with any questions!

Vegan Kale Cake with Sweet Potato Filling

Photo by CSA shareholder and professional food photographer, Evi Abeler (www.eviabeler.com).

This has to be my new favorite dessert! It's a creation of CSA shareholder Laura Forer, who picks up her share in Harlem, NYC. Her online bakery, Waltzing Matilda's NYC, specializes in unique Australian pastries. Laura adapted a carrot cake recipe that she found on Hell Yeah It's Vegan! Blog to create the cake, and a vegan vanilla-banana custard recipe from Food.com to create the fabulous filling. (http://hellyeahitsvegan.com/, http://www.food.com/). Thank you, Laura!

Kale Cake with Sweet Potato Filling
Filling Ingredients
2 cups soymilk
2 tablespoons cornstarch
⅓ cup sugar
¼ teaspoon salt
2 sweet potatoes, boiled and blended until smooth
1 tablespoon vegan margarine
2 teaspoons vanilla extract
1 pinch nutmeg

Cake Ingredients
2⅓ cups all-purpose flour
1 teaspon baking powder
1½ teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
6 tablespoons flax seed meal
¾ cup warm water
1 to 1½ cups sugar
1 cup oil
1 teaspoon vanilla
2 cups blanched, shocked, and chopped kale (about 2 bunches)
1 cup walnuts, chopped

Icing Ingredients
2 8-ounce containers Tofutti cream cheese
¼ to ½ cup vegan margarine
¾ to 1½ cups powdered sugar
1 teaspoon vanilla

Filling Directions
1. Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
2. Add milk and sweet potato and whisk until lumps disappear.
3. Heat over medium heat, whisking, until the custard thickens.
4. To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
5. When the custard is thick enough, the trail will not close back up.
6. Take the custard off heat. Whisk in vegan margarine, vanilla, and nutmeg.
7. Cool with a plastic sheet pressed to the surface to prevent a skin from forming.

Cake and Icing Directions
1. Preheat oven to 350 degrees. Line two 8×8″ pans with parchment paper. In a small bowl, sift together dry ingredients (flour through salt). In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and blanched and shocked kale and mix until combined. Add dry mix and stir until moistened. Fold in walnuts. Pour equal parts into pans. Bake for 18-20 min, or until a toothpick comes out clean. Let cool in pans 10 minutes.
2. For the icing, beat together Tofutti cream cheese and vegan margarine. Add vanilla and powdered sugar; whip until smooth. Do not overbeat.
3. Use a knife to loosen edges of cake from pans. Using parchment paper, lift cakes out of pans. Carefully remove parchment paper from one cake. Frost one cake with sweet potato filling and one cake with icing. Layer and serve chilled.