Coming up with ideas to use up an abundance of lettuce before it goes bad is something that goes hand in hand with being a CSA shareholder. Here are some ideas you may not have thought of. If you have a great recipe for any others, please share it. In the meantime, here are a few to get you through the season. The greens have to be perfectly crisp and fresh for a salad, storing them properly is very important. Using a paper towel or dry cloth to wrap them, or even puffing a little CO2 into the plastic bag to keep them fresh can help them keep a little longer, but there are still so many good greens, we have to be creative in their use.
- Making a lettuce soup is quick and easy using any of the lighter colored greens. It can be served hot or cold. This recipe was made using arugula and potatoes.
- Lettuce wraps are another wonderful way to utilized those greens without serving up another salad. Add theses “Asian Tacos” to your menu plans. Cooking ground beef or turkey in a tablespoon of olive oil, garlic, ginger, green onions, water chestnuts, hoisin sauce, soy sauce, rice vinegar, red chili paste and salt to taste.
- Lettuce sauce can be made from lighter greens that blend well without grit. Grilled chicken or fish with this sauce are bright and green making the meal new and exciting the palette. Even steamed or grilled vegetables can be dressed for a special evening dinner with this simple blend the greens and season to taste idea.
- Use them in sautes and stir fry, using kale, arugula, spinach, Swiss and regular chard. You may even have an abundance of green onions that could be used to spice this up a bit with garlic and a good flavored olive oil. Throw in a few peppers and if you like some sliced carrots from your CSA bounty.
- Cabbage, mustard greens, turnip greens, kale or chard that is starting to wilt a little around the edges can be cleaned up, julienned very fine adding vinaigrette or making a slaw with your own dressing using some citrus juice, a bit of honey, and a bit of water adjusting the amounts to taste.
- For those who have a juicer, create a healthy green juice. If you’re not a big fan, try adding apples and some leftover wasabi to spice it up. Even if you only have a blender, you can make a smoothie using the same ingredients. Very Refreshing!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5 servings
Author: Chef John from Website: AllRecipes.com
“I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.”
- 2-teaspoons olive oil, divided
- 4-ounces Merguez sausage, casing removed
[Editor’s note: Merguez, a North African sausage, could be made with this recipe https://www.seriouseats.com/recipes/2013/08/homemade-merguez-sausage-recipe.html using O-C Grown Diamond¨P Ranch ground beef, or one of the other meat vendors at the Osceola Farm Market, where you can support local farmers.]
- ½-cup diced red bell pepper
- 2-ounces fresh goat cheese, crumbled [Editor’s note: Great way to use OC-Grown JoLee Soap Company’s fresh goat cheese. My daughter is allergic to store-bought goat cheese, but their fresh varieties do not cause her to have a reaction.]
- 5-small round summer squashes, halved
- salt and pepper to taste
- 1-tablespoon dry bread crumbs, or more as needed
- 2-teaspoons olive oil
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil
[or parchment paper] and lightly coat it with 1-teaspoon olive oil.
- Heat 1-teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
- Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
- Hollow out a ¾-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with
1 to 2-tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2-teaspoons olive oil.
- Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 4/15/2018
From the website: www.WholesomeYum.com Natural, gluten-free, low carb recipes
These gluten-free, low carb baked zucchini fries have a crispy Parmesan coating. They’re healthy and so easy to make using only five ingredients!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Serving size: 8 baked zucchini fries, about 4″ long each
Author: Maya Krampf
- 2 medium Zucchini
- 3/4 cup Grated parmesan cheese
- 1 large Egg
- 1/4 tsp Garlic powder
- 1/4 tsp Black pepper
- Preheat the oven to 425 degrees F. Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.
- Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 inches long and 1/2 inch thick.
- Prepare two shallow bowls – one with eggs and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching.
- Bake for about 15-20 minutes, flipping the fries and rotating the pan halfway through, until golden and crispy.
Nutrition Information per Serving
Calories: 213 | Fat: 15 g. | Net Carbs: 3 g. | Fiber: 1 g. | Sugar: 2 g. | Protein: 21 g.
Nicole Spiridakis for National Public Radio, USA did a story back in 2011, “Oh, The Things You Can Do With A Farm-Share Box” that had this recipe that will do marvelous things with your share today. The recipe calls for Purslane. Purslane has fleshy succulent leaves and stems with yellow flowers. They look like baby jade plants. The stems lay flat on the ground as they radiate from a single taproot sometimes forming large mats of leaves. It is closely related to Rose Moss, Portulaca grandiflora, grown as a “not so weedy” ornamental.
This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so the greens are still tender. Don’t worry if you don’t have everything — try to experiment a bit with what you do have (example: add more arugula if you don’t have Purslane.), and add more vegetables such as raw grated beets or thinly sliced lemon cucumbers if you like. I call this a “catch-all” salad because nearly every herb or green has a home here, and you can adjust the quantities of each as desired.
Makes 4 to 6 servings
- 2 cups butter lettuce leaves
- 2 cups mixed greens (for example: baby spinach, miner’s lettuce, watercress)
- 2 tablespoons basil leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup purslane
- 1/2 cup baby arugula
- 5 radishes, washed and thinly sliced (or 1bunch)
- 3 to 4 thin-skinned small carrots, scrubbed and sliced thinly lengthwise
- Sea salt and freshly cracked pepper
- Optional additions: sunflower seeds, sliced almonds, strawberries, feta cheese
Tear the greens and herbs into bite-sized pieces, taking care not to bruise. Toss with the radishes and carrots. Season with salt and pepper.
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove or 1 shallot, finely chopped
- Pinch salt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 tablespoons chopped fresh sage
For the dressing, whisk ingredients together until well blended, or place in a food processor and pulse well to combine.
Gently fold the dressing into the salad, tossing to lightly coat the vegetables.
- 2 C. Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Vanilla
- 2 Eggs
- 1 C. Milk
- 1/2 C. Vegetable Oil (coconut oil or grape seed oil are healthy options)
- 1/2 C. Honey (Honey B Good sells Osceola County honey at the Farm Market)
- 2 C. Carrots – Shredded
Mix dry and wet ingredients in separate bowls. Combine the flour, baking powder, baking soda and salt in a large bowl. Shred Carrots. In another bowl, combine the cinnamon, nutmeg and vanilla along with the milk, honey and oil. Whisk until thoroughly combined. Add the eggs to the milk mixture and whisk thoroughly. Stir the flour mixture into the liquid until combined, be careful not to over mix, then gently stir in the shredded carrots.
The batter is scooped by heaping 1/4 C. scoops into lightly greased muffin pan or muffin liners. Bake at 350°F for 13 to 15 minutes or until the tops are browned. Makes 12 muffins.
I have been following a great website, http://www.whfoods.org, The World’s Healthiest Foods which is a branch of the George Mateljan Foundation. The foundation’s mission (like our’s) is to help you eat and cook the healthiest way for optimal health. A recently posted recipe is perfect for your share basket today.
Prep Cook Time: 25 minutes
- 4 eggs, preferably organic
- 1 tsp light vinegar (rice, apple cider, or white wine)
- about 4 cups water
- 1 cup thinly sliced leeks, about 1 large leek, white part only
- 6 medium cloves garlic, sliced
- 4 cups finely chopped kale
- 3 + 5 TBS chicken broth
- 2 TBS fresh lemon juice
- salt and black pepper to taste
- Slice leeks and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
- Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
- While water is coming to a simmer, heat 3 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute, stirring constantly for another minute.
- Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
- When done season with salt and pepper.
- Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
- 1/2 red onion sliced
- 2 Tbsp coconut oil
- 1 1/2 pounds boneless, skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced
- 1 tsp ground cumin
- juice from 1/2 lemon
- 1/3 cup bone broth
- 1 cup sliced mushrooms
- 1 bunch rainbow chard chopped
- 8.5 ounces canned artichoke hearts chopped
- Sea salt to taste
- Ground black pepper to taste
Feeds approximately 4.
Saute the sliced onion in a pan with coconut oil over medium heat, until the onion starts to brown.
Add the chicken pieces to the pan and cook for 3-5 minutes, stirring occasionally.
Add the minced garlic and cumin and cook for an additional minute.
Add the lemon juice, broth, and mushrooms. Mix well and bring to a boil, then cover pan and cook for another 3-5 minutes.
Add the chard and cook until the chard is wilted. Add in the artichoke hearts and stir.
Season with salt and pepper to taste. Enjoy!
Thank you, Mel Ziegler, an Advocare Nutritional Advisor, and guest contributor.
Mel Ziegler, an Advocare Nutritional Advisor, a guest contributor has a new recipe for collard greens that is sure to entice even your biggest skeptics.
- 1/3 cup coconut milk (either homemade or additive-free)
- 1 large bunch collards (de-stemmed and chopped)
- 3-4 shallots sliced thinly
- 1 Tbsp coconut oil
- 1/2-1 Tsp turmeric
- Sea Salt, Pepper to taste
- Prep coconut milk in advance if necessary. Cut collards away from stems. Peel and slice shallots (green onions work, too).
- Melt coconut oil in large skillet over medium heat. Once pan is hot, add shallots and saute 3 minutes.
- Add collards, sprinkle generously with salt, cover skillet, and cook another 3 minutes.
- Remove cover, add coconut milk and turmeric, stir to blend, and cook uncovered 5 more minutes.
- Tutti a tavola a mangiare! (Everyone at the table!)
Here is another recipe from Mel Ziegler, an Advocare Nutritional Advisor, a guest contributor.
As I stretch and I yawn on this beautiful Sunday afternoon, you would think a wild Saturday out or much needed sleep is the cause. In fact, I slept 8 glorious hours…and had a beautiful EARLY farm to table Saturday night dinner with an amazing friend! Nope, today’s reaper of energy has taken it’s scythe to my immune system…..the reaper you ask??? Pollen! Yep, the lack of rain and the beautiful life cycle of Oak (snarl…) has zapped me; making me want simple and fresh….and RAW. Cooking food can often trigger an immune response accompanied by a histamine release (which may leave us wanting a blanket and a binky for nappy time). So today to keep my energy stores up and enjoy my stress free Sunday funday, I’m having an easy no-brainer salad from my CSA bounty this week; the star….Kohlrabi!
- 1 small Kohlrabi
- 1/2 Apple
- 1/2 Avocado
- 2 Radishes
- 1-2 packed cups Greens of choice (CSA bounty? I chose “massaged” kale)
- Lemon juice
- Olive Oil (extra virgin)
- Protein (optional)
- Raisins (optional)
Wash your veggies/fruit. Peel Kohlrabi w/potato peeler. Slice Kohlrabi, Apple, Radish, Avocado into matchstick slices (Avocado in regular slices). Place greens in bowl or on plate and drizzle with lemon juice and olive oil to taste. Toss. Next layer crunchy Kohlrabi, Apples, Radish, Avocado on top.
I snuck in some ‘re-purposed’ chicken salad (protein, optional). Add raisins (optional). This is a fork and knife salad! Cut up and mix up and enjoy the fresh flavors. Monj!
Editor’s note: If you choose Kale for your greens, America’s Test Kitchen has a great video on YouTube that provides a detail of two methods of massaging kale. Just skip the ads, I did.
Mel Ziegler is an Advocare Nutritional Advisor who will be joining the blog as a guest contributor. Today’s contribution provides her insight on using your Kohlrabi. This recipe is from a couple of weeks back.
In the Kashmir valley in north India and is there known as ‘Monj-hakh’, ‘monj’ being the round part, and ‘hakh’ being the leafy part. I call Kohlrabi the “alien veggie” people haven’t really heard of, you can never find it in the grocery, and if there is a siting of one….was there really? Kohlrabi is a beautiful root veggie that, just like Turnips or Parsnips, is not to be feared. Although all palettes vary, for me Kohlrabi tends to lend an “apple or celery” kick and sometimes even broccoli stalk flavor to it’s bite. It is high in potassium and fiber and can be treated just like your other root veggies so don’t fret!
Preheat oven to 425
- 2 Kohlrabi (1 Kohlrabi, 1 Turnip, 1 Parsnip here) stems, leaves removed
- 1 1/2 teaspoon Olive Oil (I used Duck Fat!!)
- 1/2 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Sea Salt
- Pepper to taste
Wash veggies and peel outer skin. Slice veggies into “sticks.” In a medium bowl, toss root fries with oil, cumin, chili powder coating them well and evenly. Place parchment paper on a baking sheet. Spread your Kohlrabi fries (and their root friends…) evenly on sheet, sprinkle with salt and pepper and place in oven for 25 minutes; flipping once until soft and they begin blistering and turning golden. Remove.