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| Potato Arugula Salad 1 ½ lbs. red potatoes, cubed 3 tbsp. white wine vinegar 2 cloves garlic, minced salt and pepper to taste ¼ cup olive oil 1 bunch arugula, rinsed, dried and torn Bring a large pot of water to a boil. Add potatoes and until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl. Meanwhile, ix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature. Grapefruit Salad From CSA member Clarissa 1 cup shredded cabbage 1 ruby grapefruit, cut into bite-sized pieces 1-2 tbsp fresh mint leaves, minced Gruyere cheese, shaved Cashews Dressing: ¼ - 1/3 cup hazelnut oil 1 tbsp. raspberry vinegar 2 pinches dried red pepper flakes ½ tsp. salt 1 pinch sugar In a small bowl add the cabbage, then layer the grapefruit on top. Sprinkle with a pinch of salt and the mint. Make the dressing by mixing all the ingredients starting with the spices, then add vinegar, then oil, and whisk together. Taste the dressing and alter as needed, making sure the vinegar does not overpower the rest of the tastes. Pour over salad; then add the Gruyere cheese, as much as you want. When ready to serve sprinkle cashews over the top. Beets Au Gratin 8 small beets ½ cup Swiss cheese, grated 1 ½ cups thin white sauce (see below) White Sauce: Scald 1 pint of nonfat milk. In a separate saucepan melt 1-2 tbsp. of butter, depending on desired consistency in a saucepan. Add half a teaspoon of salt, and 1-3 tbsp. flour, depending on desired consistency, and let cook for 1 minute, stirring constantly. Add the milk little by little, stirring gently until it boils. Let boil for 3 minutes. Boil the beets in water for about 30 minutes. Meanwhile, make the white sauce. When beets are done peel and slice them under cold water. Put beets in a baking dish and pour the white sauce over them. Sprinkle with the grated Swiss cheese. Put baking dish in a 400 degree oven and bake for about 5 minutes, then serve. Turnip Casserole 1 ½ cups grated turnip 1 ½ cups grated potatoes ¾ cup nonfat milk ½ cup nonfat yogurt ½ cup whole grain bread crumbs ¼ cup olive oil 2 medium onions, chopped 1 tbsp. minced parsley ½ tsp. ground pepper In a large bowl thoroughly mix all ingredients except the bread crumbs. Pour the mixture into a lightly greased 9 inch baking dish. Then scatter the bread crumbs over the top. Bake at 375 degrees for 40 minutes. Serve immediately. Lemon and Garlic Pasta 1 tsp. olive oil from jar of sun-dry tomatoes 3 cloves garlic, peeled and pulverized ½ cup dry white wine 1 ½ cups fresh squeezed lemon juice ¼ cup chopped sun-dry tomatoes 8 oz pasta, cooked and kept warm ¼ cup chopped fresh parsley 2 tbsp. grated parmesan cheese pepper to taste Saute the garlic in the olive oil, but be careful not to burn. Remove pan from heat to add wine. Return to heat and reduce liquid by half; then stir in the lemon juice and tomato. Toss with pasta, adding parsley, parmesan and pepper. Serve immediately. Carrot Ring From Cottage Living (April 2007) ½ cup matzo meal ¼ cup potato starch ¼ tsp. salt 1 lb. carrots, grated ½ cup sugar ¼ cup raisins ½ cup white wine zest of 1 lemon ¼ cup fresh squeezed lemon juice 1 large egg 1 tsp. ground cinnamon ¼ cup oil Preheat oven to 350 degrees. Mix matzo meal, potato starch, and salt in a large bowl. Add carrots, and next 8 ingredients; mix well. Stir in the oil. Pour mixture into a greased ring mold or 9 inch baking dish and bake at 350 degrees for 1 hour or until wooden pick inserted into center comes out clean. Let cool on a wire rack about 10 minutes. Turn out onto a plate. Serve at room temperature. Arugula Pesto 2 cups arugula leaves 2 cloves garlic ¼ cup parmesan cheese ¼ cup olive oil 1/8 cup pine nuts In a blender or food processor place arugula, garlic, and cheese and blend until smooth. Slowly add the olive oil and nuts. Blend until desired consistency. Toss with cooked pasta or potatoes. |