CSA Week 12
In your share week 12:
Potatoes
Green Onion
Broccoli and/or Cauliflower
Green Beans
Zucchini
Kale
Salad Mix
Cherry Tomatoes and/or Tomatoes
Basil
Full Shares Only:
Cucumber
Notes coming soon…
Hummous
So this isn’t made with vegetables, but it sure is good with vegetables. I make a lot of hummous. I like it best made with white beans (cannellini or navy) instead of chickpeas. You can vary the flavor by adding different herbs and spices. I use an immersion blender to make mine, or you can use a food processor, blender, or mortar and pestle.
3 c (or 2 cans) cooked white beans or chickpeas
1/4 c tahini
2 to 4 cloves garlic, peeled
Juice of 1 lemon
1/4 c olive oil
1/3 bunch parsley (substitute other herbs or spices as available or desired)
1 tsp salt (or to taste)
Water to make the blades turn and get the right texture, about 1/4 to 1/2 cup
Optional: 1 jalapeno pepper
Combine all ingredients in a food processor, blender, or large straight sided bowl if using an immersion blender. Process until smooth, add salt or water if necessary. Serve cold with a drizzle of olive oil and smoked paprika.
LEBANESE LAMB & CAULIFLOWER STEW
I adapted this from an Epicurious recipe. It made for a rich and delicious stew with a great palate of flavors. It was a little odd at first taste, but I found myself thinking about it and eagerly coming back for leftovers all week!
2 lbs lamb stew meat: I use the kebab meat from Walker Farms
1 large cauliflower, coarsely chopped
3/4 pound green beans (I used Romanos), coarsely chopped
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 pound of potatoes, cut into 1/2 inch chunks
1/2 cup Tahini
1 tsp cinnamon
Salt to taste
Coarse ground pepper to taste
4 Tbs olive oil
1/2 cup fresh lemon juice
2 cups chicken broth
Preheat the oven to 375. Toss the cauliflower and beans with 3 Tbsp of the oil and salt to taste, then spread on a baking sheat. Roast, stirring occasionally, until browned and tender, about 25 minutes.
Meanwhile, heat remaining oil in a dutch oven over medium heat. Brown the lamb pieces briefly on all sides, then remove to a plate. Using the same pan and oil, saute onions and garlic until soft and transluscent. Add the potatoes, cinnamon, salt & pepper, and saute briefly. Add the chicken stock and bring to a simmer. Simmer 10-15 minutes, then add the lamb back to the pot. Continue to simmer until potatoes are fork tender and lamb is just cooked through. Add extra water or stock if pan gets too dry.
Mix the tahini and lemon juice in a bowl; the tahini will thicken and fluff up rapidly. Stir into the stew along with the roasted vegetables. Serve hot.