Cultivating Sustainability

• 4 tbsp soy sauce
• 1 1/2 tbsp honey
• 1/4-1/2 tsp dried crushed red pepper
• 3-5 cloves garlic, minced
• 1 1/2 tbsp fresh ginger, minced
• 1 bunch broccoli crowns*, separated into small florets
• 2 tbsp peanut oil
• 1 large vidalia onion, sliced
• 1 bunch bok choy*, rinsed and chopped
• 1 bunch tatsoi*, rinsed and chopped
• 1 small bunch green onions, chopped*
• 1 package organic extra firm tofu, drained & patted dry with paper towels, and cut into 1/2 inch cubes
• 1/4 cup lightly salted peanuts, finely chopped
• Sticky Rice

DIRECTIONS

1. In a small bowl, combine soy sauce through ginger. Set aside.
2. In a pressure cooker, cook broccoli crowns until just tender (bring to pressure then put the broccoli in a colander and rinse in cool water to stop the cooking). (Note: if you do not have a pressure cooker, steam or boil the broccoli until just tender and rinse in cold water.)
3. Heat 1 tbsp peanut oil over medium-high in a large saute pan. Saute onions until translucent. Add soy sauce mixture, bok choy, and tatsoi. Cook over medium-low heat, until bok choy and tatsoi begin to wilt. Remove from heat when the stems of the bok choy are tender. (about 5 minutes)
4. Meanwhile, in a separate large saute pan, heat 1 tbsp peanut oil over medium-high heat, add tofu and saute until browned on all sides.
5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped green onions and chopped peanuts.

This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

• 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
• 4 tbsp extra virgin olive oil, divided
• 2 tbsp maple syrup
• 2 1/2 tsp cider vinegar, divided
• 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 large leeks, white and green parts only (or one large vidalia onion)
• 4-6 large garlic cloves, minced
• 2 tsp dried rosemary
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 2 cups vegetable broth
• 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
• 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
• 1/3 cup dried cranberries

DIRECTIONS

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.

This green and white pizza is definitely not your traditional pizza. The roasted cauliflower provides a nutty aroma. Delicious served with Butternut Squash Soup. (*Indicates CSA vegetable.)

INGREDIENTS

• 3 medium potatoes, washed well, quartered*
• 1 medium onion, chopped
• 1 bunch bok choy, rinsed and chopped*
• 1 bunch tatsoi, rinsed and chopped*
• 1 tbsp EVOO
• 1 prepared pizza dough
• 4 oz feta cheese
• 4 oz freshly grated parmesan cheese
• 4 oz freshly grated mozzarella cheese
• 1-2 cups Roasted Cauliflower with Garlic*
• 2 tbsp pesto (I used pesto I had made a few months earlier that I had frozen in my freezer, but you can also use a high quality bottled pesto)

DIRECTIONS

1. Preheat oven to 475 degrees F.
2. Using a pressure cooker, cook potatoes (add 1 1/2 cup water to the bottom of a pressure cooker, add the grate, then add the quartered potatoes, with skins; close pressure cooker according to your pressure cooker’s directions; bring to pressure over high heat, and cook for 3 minutes). Remove potatoes, let cool, remove skins, and cut into 1/2 inch pieces.
3. Sauté onion in EVOO over medium heat, until translucent (about 8 minutes). Add chopped bok choy and tatsoi. Cook over medium heat until wilted. Season with salt and pepper.
4. Roll out pizza dough onto a ROOM TEMPERATURE pizza stone coated with cornmeal. Roll pizza dough slightly over the edges of the stone. Take the dough over the edges and slightly roll it under, to lift it off the edges and to form a crust.
5. Bake the rolled out pizza dough on pizza stone in the oven for 5 minutes.
6. Spread pesto evenly over pre-cooked pizza dough. Top with Roasted Cauliflower and Garlic, sauteed bok choy and onions, and three different types of cheese.
7. Bake at 475 for 8-12 minutes, until cheese and pizza crust begins to brown.

This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

Serve with Mint-Cilantro Chutney and Basmati Rice.

INGREDIENTS

• 1 cup chopped onion
• 2-inch piece of fresh ginger, peeled and chopped
• 4-6 cloves garlic, chopped
• 8 tbsp extra virgin olive oil (EVOO)
• 2 medium to large boiling potatoes, diced into small 1/4″ pieces (boiled, cooled and peeled)*
• 5 cups of cauliflower florets*
• A generous pinch of ground asafetida
• 1 tsp whole cumin seeds
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cumin
• 3/4 tsp ground tumeric
• 1 28oz can crushed tomatoes, or diced tomatoes blended, or 3-6 small-medium tomatoes blended
• 1 1/2 tsp kosher salt, or to taste
• 3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*
• 2 medium bunches of bok choy or swiss chard*

DIRECTIONS

1. Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.
2. Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.
3. Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.
4. Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.

This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.

INGREDIENTS

• 3 tbsp EVOO
• 2 cups chopped red or yellow onions
• 3-6 cloves of garlic, minced
• 4 bay leaves
• 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
• 2 tbsp Old Bay Seasoning
• 14.5 oz can of diced tomoatoes (such as Muir Glen)
• 1 medium butternut squash (can also use sweet potatoes), peeled and diced
• 3 potatoes, peeled, and diced
• 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
• 2 cups water
• 1 bunch greens (used mixture of collard greens and bok choy)
• 1 quart container of green/purple beans, eat bean cut in thirds
• 1 cup chopped red bell peppers (about 1-2 bell peppers)
• 1 medium golden zucchini, sliced
• 1 medium zucchini, sliced
• 1 tbsp soy sauce
• 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
• Salt and pepper to taste
• Freshly grated parmesan (optional)

DIRECTIONS

1. In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
2. Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
3. Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
4. Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.