Grilled Sweet Potato and Napa Cabbage Salad

Recipe adapted from betsylife.com and Cooking Light

Ingredients

-3 medium sweet potatoes (2 pounds)
-5 tablespoons extra virgin olive oil, divided
-3/4 teaspoon sea salt, divided
-1/2 teaspoon black pepper, divided
-1/4 cup fresh lime juice
-2 tablespoons warm water
-2 teaspoons honey
-1 jalapeño pepper, seeded and minced
-3 cups shredded cabbage
-1 cup sliced red onion
-1/3 cup pumpkin seeds, toasted
-1/4 cup chopped green onions
-1/4 cup chopped fresh cilantro

Directions 

-Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
 Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
-Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
-Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Recipe Courtesy of TastefullyJulie

Ingredients

-3 tablespoons fresh lime juice
-2 tablespoons extra virgin olive oil
-2 tablespoons canola oil
-1 small garlic clove, pressed
-1/2 teaspoon agave nectar
-2 cobs of corn, cooked, cooled, and corn cut from cob (about 2 cups)
-1 cup edamame, cooked and cooled
-1 15-ounce can black beans, rinsed and drained well
-1/2 cup red onion, diced
-1/2 cup fresh cilantro, chopped

Directions

-In a small bowl, combine the lime juice, oils, garlic, and agave . Whisk together and set aside.
-Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl.
-Pour dressing over the mixture and gently toss.
-Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

Ground Cherry Salsa

Thank you to CSA member Rebecca for sharing her adaption of the following Cook's Illustrated recipe! She writes, "As long as it adds up to 3 cups, you can vary the proportion of ground cherries and tomatoes."

Ground Cherry Salsa
Ingredients

1 pound ripe ground cherries, halved or smaller (about 2 cups)
½ pound Roma or cherry tomatoes, diced (about 1 cup)
1 large jalapeno, seeds removed and finely minced
½ red onion, minced
1 small clove garlic, minced
¼ cup chopped fresh cilantro leaves
½ teaspoon salt pinch ground pepper
2 to 6 teaspoons lime juice (1 to 2 limes)
sugar to taste (up to 1 teaspoon)

Directions

Place chopped tomatoes in a colander and let drain for 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess juice; discard juice. Transfer to a bowl and add salt, pepper and 2 teaspoons lime juice. Toss to combine, taste, and add more lime juice and sugar to taste.

This salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar till just before serving.

Tomato and Watermelon Salad

This recipe is courtesy of Girl Cooks World blog.

Tomato and Watermelon Salad
Ingredients
2 cups halved or quartered small cherry tomatoes
1 small cucumber, peeled, seeded and cut into ½-inch to ¾-inch cubes
1 cup chopped, seeded watermelon, cut into ½-inch to ¾-inch cubes
1 avocado, cut into ½-inch to ¾-inch cubes
½ cup finely chopped red onion
1 tablespoon of fresh basil, mint, or cilantro
¼ teaspoon ground coriander
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper, to taste

Directions
1. In a large bowl combine the tomatoes, cucumber, watermelon, avocado, herbs, and coriander.
2. Just before serving combine the olive oil and balsamic vinegar and whisk to combine. Pour over the tomato mixture and add salt and pepper to taste. Be sure to add enough salt to make the flavors pop!

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.