I recently joined a CSA and every two weeks Greenhearts Family Farm delivers a variety of fruits, vegetables, eggs, and sometimes chicken right to my door. Produce has never been so fresh. The farm selects the produce, so it’s a surprise each time… and I’m inspired to be a bit more creative.
I normally don’t cook with carrots unless it’s required for a soup base. With the carrots being the most carroty carrots I’ve eaten, I decided they needed to be front and center. The Smitten Kitchen junkie that I am, I used this recipe for miso-sesame-ginger carrot soup. You know that dressing that Japanese restaurants typically use in salads? The soup is kinda like that, but warmer and heartier.
I love roasted beets. I was first introduced to them as a kid in Greek salads – sweet beets, tangy feta, and salty/bitter kalamata olives opened my taste buds to another palette-world. But, I’ve never made beets at home; it seemed a little intimidating. I couldn’t believe how ridiculously simple and easy it was to do at home. I sautéed the beet greens in a little olive oil and balsamic vinegar and added some tangy soft cheese from Cowgirl Creamery with salt and pepper.
With the cucumbers, kale, and red cabbage I made an Asian-inspired slaw. With some of the leftover soup (chilled) I added Trader Joe’s wasabi mayo, wasabi, ponzu sauce, and mirin to make the dressing.
And, with more kale I made a simple pesto pasta salad with bacon, cannelli beans, homemade basil pesto, and Bolani tomato pesto from Alemany Farmer’s Market. I steamed the kale until it turned bright green (a few minutes, if that), then sautéed the leaves in bacon fat. I had extra baby spinach, so I threw that in as well.