Category Archives: Recipe

Escarole Recipes

Escarole is a broad leaf type of endive that is a bitter green.  You can enjoy it raw, but most recipes recommend cooking in soups, stews or with beans.  Here is a salad that is sautéed with other vegetables.  Enjoy.

Sauted Escarole Salad

Adapted from Bon Appétit Magazine

  • 2 tablespoons olive oil, divided
  • 1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
  • 1/2 cup walnut halves
  • 1 tablespoon sugar
  • 3 tablespoons chopped shallots
  • 1 tablespoon apple cider vinegar
  • 1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
  • 1 cup thinly sliced radicchio
  • 2 1/2-inch-thick slices cheese

Click here for the recipe instructions

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Healing Salad Recipe

This week we have been enjoying our vegetables in salads.  They do not require cooking, are always ready to eat and are available for several days.  My focus this week is physical therapy and healing.  Food is key to healing.  Fresh fruits and vegetables are important to maintain vitamins and minerals to the body.  The CSA share provides a great start for salads.

You don’t really need a specific recipe for summer salads.  They include vegetables, protein, cheese, herbs and dressings. Living in New Mexico, pinto beans are a commonly available protein in our CSA shares.  These can last in the dried form for more than a year.  I keep them in a large glass canning jar and cook them in a pressure cooker.  I would recommend using water or chicken broth instead of the tomatoes in this recipe link.  They can also be cooked in a slow cooker.  We make a larger batch to use throughout the week as a side dish or in this healing salad.  Enjoy!

Amy Hetager, CSA Blogger

Healing Salad

By Amy and Family

The vegetables, protein, cheese, herbs and dressing can be exchanged with your future CSA share, Farmers Market purchases or garden food.  All items should be chopped the same size to have a good texture.  I add the same quantity of the vegetables, protein and cheese.  You can scale it to cover the amount of people or length of time that you need the salad.  It always makes me feel better. Here is my basic recipe.

1 cup Cucumber, diced to the same size as pinto beans

1 cup Pinto Beans, cooked

1 cup Tomatoes, chopped

1 cup Red Bell Pepper, chopped

1 cup Feta Cheese (or cheddar or jack in cubes)

4 cups Arugula, rolled and sliced thinly

Basil, cilantro, thyme chopped from fresh

Red chile seeds to taste

Lime and Olive Oil

Kosher Salt and Fresh Cracked Black Pepper

Mix all ingredients and let sit for at least an hour before enjoying.  Add cubes of chicken if you want to increase the protein.

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Corn Quinoa Tomato Salad

It is a busy weekend for me with little time to cook great meals.  I am recovering from surgery with my family.  It is also my high school reunion so we don’t have much time to cook and serve dinner together.  My mom always makes pasta salads in the summer as quick dinners that can be eaten at different times for different schedules.   My sister and I are always working on transitioning everyone to whole grains to improve their nutrition.  Quinoa is a good way to make that transition, even though it is technically a seed.  It contains nine amino acids, making it a complete protein and it cooks quickly.  The texture is really great for salads because it is soft and tastes great without any dressings or toppings.  Here is a recipe that my sister and mom adapted from Optimum Wellness, a grocery store flyer.  Enjoy!

Amy Hetager, CSA Blogger

Corn, Quinoa and Tomato Salad

Adapted by Nancy and Holly from Optimum Wellness

1 cup Quinoa (rinsed and drained 3 times)

1/2 tsp Salt

2 ears Fresh Corn, cut from the cobs

1-1/2 cups Grape Tomatoes

1 cup sliced Red Cabbage

1 cup diced Cucumber (peeled)

1/2 cup Red Onion, diced


1/2 cup Olive Oil

1/4 cup fresh Lemon Juice

3 tblsp Honey

3 tblsp Dijon Mustart

1 tsp Salt and 1/4 tsp fresh cracked Pepper

Bring quinoa, salt and 1-1/2 cups water to a boil.  Reduce the heat to medium or low and let sit for 20 minutes.  If your sweet corn is fresh, you do not need to blanch.  If not, blanch for 1 minute.  Add corn to quinoa mixture.  Add tomatoes, onion, cucumber and cabbage.  Stir well.  Make the dressing in a blender and add to the salad.  Cover the salad.

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Swiss Chard and Salmon Quiche

Here is a great recipe for swiss chard from a grower who just started working with the vegetable this year.  The blog is called Suddenly I Seed.  The recipe is a creamy quiche.  I feel that cream and swiss chard make a good match because it balances the taste of the greens.  You can also enjoy photos on this blog of her gardens in a place that has more rain than New Mexico this summer. Enjoy!

Amy Hetager, CSA Blogger

Swiss Chard and Salmon Quiche

From Suddenly I Seed Blog

serves 4

2 salmon fillets, cooked and flaked
4 eggs
2/3 c milk
1 T olive oil
1 onion, chopped
3 cups Swiss chard, chopped
1/2 t salt
1/2 t pepper
1/4 t ground nutmeg
1 pie shell (NOTE FROM AMY: use your favorite recipe or you can grease the pie plate and go crustless)

Click here for the directions and beautiful pictures

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Strawberry, Lemon & Basil Soda Recipe

Basil has an amazing smell that makes me think of summer.  It is an easy plant to grow if you have the right sun/shade mix, but we received great basil in this week’s CSA share.  I use basil as a topping on pasta, lettuce salads, fruit and even “herb toast” which is a favorite snack my four-year-old nephew.  He learned about spices as a baby and has a great palate for snacks! I usually roll the basil and slice thinly to get little pieces in every bite.  Here is a refreshing way to use basil.


Amy Hetager, CSA Blogger

Strawberry, Lemon & Basil Soda Recipe

From Bon Appetit

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon raw sugar
  • 6 fresh basil leaves
  • 5 small strawberries (or 3 large strawberries, quartered) plus 1 thin slice for garnish
  • 1 pinch kosher salt
  • 3/4 cup soda water

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Cabbage Squash Coleslaw Recipe

I have four squash plants in my backyard.  They seem to prolific and grow multiple zucchini overnight.  I have tried many recipes to enjoy them.  This is an interesting one from one of my favorite vegetarian cookbooks called 1,000 Vegetarian Recipes. Cabbage was included in a zucchini slaw recipe so I decided to try this sweet coleslaw.  It includes pineapple, but you could substitute vinegar if you don’t like the sweet version.  The cabbage and bell pepper provide the crunch in this salad.  You can barely taste the zucchini so it is a nice way to enjoy the texture.  Enjoy.

Amy Hetager, CSA Blogger

Zucchini Coleslaw

1,000 Vegetarian Recipes

1-1/2 cups chopped Cabbage

1 cup shredded Zucchini

3/4 cup finely chopped fresh Pineapple

1/3 cup finely chopped Green Bell Pepper

1/4 cup Mayonnaise

handful Scallions

Salt & Pepper

Toss all ingredients together.  You can substitute carrots for the zucchini if you want a more traditional coleslaw.

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Rhubarb Recipes

Rhubarb is a vegetable that has been used in culinary and medicinal recipes for centuries. The variety that we will receive is green rhubarb and is just like red rhubarb, except for the color, it is not unripe, it is the variety.

Cooking Tips:

  • Cut into 1″ pieces and cook for 5 minutes with sweetener in a little water; use on toast, waffles and with yogurt.  You may also use the cooked rhubarb in the compote recipe below.
  • Good cooked with organic strawberries; use as above.
Amy Hetager, CSA Blogger

Rhubarb Compote

From Local Flavors

Recipe by Deborah Madison

1 lb Rhubarb

1/3 cup Maple Syrup

1 tsp Minute Tapocia

1 small Orange, zested and juiced

1/8 tsp ground Cloves

Handful of Strawberries or Blackberries

Creme fraiche

4 sliced Candied Ginger for garnish

Wash the rhubarb, trim off the ends of the stalks and then slice them crosswise into 1/2-inch chunks.  If the stalks are very thick, halve them lengthwise first.  Toss with syrup, tapocia, orange juice, orange zest and cloves.  Arrange in an 8×8 gratin dish and let stand while you preheat the oven to 400 degrees.  Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.

Rinse the strawberries and add to the top of the hot rhubarb dish.  The heat will bring out flavor in the berries.  Top with ginger.  Enjoy.

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