Cultivating Sustainability

When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from Brown Rice & Tomato Salad.

Serve warm or cold, for dinner or lunch.

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 2 cups water
• 1 cup short-grain, brown rice
• 1 tsp kosher salt
• 2 tbsp red wine vinegar
• 2 tsp sugar
• 2 tbsp extra virgin olive oil
• 6 medium tomatoes (about 1 1/2 lbs), cut into 1/2 inch pieces*
• 2 large cucumbers, chopped*
• 1-2 cups chopped fresh herbs (such as cilantro, dill and basil)*
• 1 small red onion, chopped
• Freshly ground pepper

DIRECTIONS

1. In a medium saucepan, bring water to boil. Mix in rice and salt and bring back to a boil. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 50 minutes.
2. Meanwhile, whisk vinegar and sugar together in a small bowl. Gradually whisk in oil. Set aside.
3. When rice is done, toss with dressing, tomatoes, cucumbers, herbs, onions and pepper.

This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

• 5 tbsp olive oil
• 2 med sized onions, minced
• 8 cloves garlic, minced
• 1 can diced tomatoes, undrained
• 2 20-oz cans chickpeas, drained
• 1 head of cabbage, chopped*
• 1⁄2 cup vegetable (or chicken) broth
• 1⁄2 tsp salt (preferably kosher salt)
• 1 tbsp lemon juice
• 1 fresh jalapeno pepper, minced*
• 2 tsp very finely grated fresh ginger

Spice Bag #1

• 1 tbsp ground coriander seeds
• 2 tsp ground cumin seeds
• 1⁄4 to 1⁄2 tsp ground cayenne pepper
• 1 tsp ground turmeric

Spice Bag #2

• 2 tsp ground cumin seeds
• 1 tbsp ground amchoor
• 2 tsp sweet paprika
• 1 tsp garam masala

DIRECTIONS

1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
3. Add chopped cabbage. Stir again.
4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 3 cups organic tomato juice
• 1/2 cup finely minced onion*
• 1 medium clove garlic, minced*
• 1 medium cucumber, peeled and coarsely sliced*
• 3 scallions, coarsely chopped**
• 2 medium tomatoes, coarsely chopped**
• 1/2 cup fresh cilantro, coarsely chopped
• 1/2 tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp red wine vinegar
• Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

Here’s an easy Italian, inspired stir-fry to use some of your CSA greens. I used broccoli raab, but you can also use swiss chard, endive, or other such spring green. (* Indicates PVF produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 1 large onion
• 3 large cloves of garlic
• 1 bunch broccoli raab (leaves and small stems, chopped; discard larger stems because they can be tough)*
• 2 tbsp organic chicken broth or vegetable broth
• 1 14.5oz can Muir Glen fire-roasted diced tomatoes (drained)
• 1/2 to 1 tbsp balsamic creme vinegar
• 1/4 cup crumbled feta

DIRECTIONS

1. In a large skillet over medium-high heat, heat olive oil and saute onion until golden brown (about 5-10 minutes). Add garlic and saute for another 2 minutes.
2. Add chopped broccoli raab, broth and tomatoes. Saute for 5-10 minutes until the broccoli raab is tender. Remove from heat and stir in balsamic creme vinegar.
3. Serve over golden raisin and pine nut couscous and top with crumbled feta.

I love this simple sandwich recipe. It’s a great way to use fresh spring produce such as radishes and salad greens. If you are lucky enough to have access to hothouse grown vegetables – cucumbers and tomatoes – as I was this week, then throw them on too for a deliciously thick and crunchy vegetable sandwich.

INGREDIENTS

• 1-2 tbsp chive cream cheese
• 5 slices of cucumber
• 4 slices of radish
• 1 slice of tomato, cut in half
• 1/2 cup spring greens (such as arugula, baby beet greens, mesclun, or other lettuce)
• 2 slices fresh bread

DIRECTIONS

1. Spread cream cheese evenly on both slices of bread.
2. Top one side with sliced cucumber, radishes, tomatoes and greens. Cover with other slice of bread.
3. Eat immediately or wrap in aluminum foil and refrigerate until lunch time.

This is colorful and extremely tasty dish. It’s a great way to use a variety of summer or winter vegetables. This time I supplemented vegetables from the farmers’ market with an eggplant and red bell pepper from Whole Foods, but you can add carrots, celeriac, turnips and other root vegetables. Serve over couscous with Tzatsiki and Lamb Meatballs (note: use the lamb skewer recipe, but form the lamb mixture into small balls and cook on the stove top in a saute pan over medium-high heat). If you want a vegetarian meal, serve over couscous topped with toasted almonds or pinenuts, raisins and grated feta cheese. (*Indicates produce purchased at Dupont Circle Farmers’ Market.)

Recipe adapted from Moosewood Restaurant New Classics.

INGREDIENTS

• 1 large, organic red onion*, cut into 1/4 inch pieces
• 1 medium eggplant, cut into 1/4 inch thick cubes
• 2 medium, organic sweet potatoes*, cut into 1/4 inch thick cubes
• 1 large red bell pepper, cut into 1/4 inch thick pieces
• 1 (14.5 oz) can organic fire roasted tomatoes (such as Muir Glen)
• 1 (15.5 oz) can organic chickpeas, rinsed & drained
• 4-5 garlic cloves, minced*
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp ground cumin
• 1 1/2 tsp turmeric
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp paprika
• 1/4 tsp cayenne
• 2 tsp kosher salt

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a small bowl, using a fork, whisk minced garlic through salt. Set aside.
3. In a large bowl, combine all vegetables, including rinsed and drained chickpeas, and drained canned tomatoes. Add spice mixture and mix well until vegetables are evently coated.
4. Spread vegetables on to an unoiled 11X17 inch baking pan. Bake for 20 minutes. Remove from oven and stir well; then bake for another 20 minutes, until vegetables are tender.

This recipe from Gourmet was my favorite side of the night.  It was simple, fresh, and satisfying.  I will definitely be bringing this to summer picnics next year.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup chopped dill
• 1 teaspoon grated lemon zest
• 1 cup orzo
• 1 1/2 cups crumbled feta (6 ounces)

Preparation

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes

Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente

Drain orzo and toss with tomato mixture. Add feta and toss again.

This is a super easy and quick recipe that tastes delicious. During tomato season, try using CSA or farmers’ market tomatoes in place of the canned tomatoes. (*Indicates farmers’ market vegetable.)

Recipe adapted from the Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

• 1 tbsp extra virgin olive oil
• 3 1/2 cups chopped red onions (about 2 large onions)*
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cups organic, free-range chicken broth
• 2 (15.5 oz) cans white beans (such as great northern or cannellini)
• 3 (14.5 oz) cans Muir Glen organic fire roasted tomatoes
• 1 tbsp balsamic vinegar
• 3 tbsp freshly grated parmesan cheese (optional)

DIRECTIONS

1. Warm oil in a large stockpot. Add the onions and saute on medium-high heat for about 10 minutes, stirring frequently, until they begin to brown. Stir in oregano and basil and add chicken broth. Bring just to a boil; then cover and simmer for 5 minutes, until the onions are very soft.
2. In batches in a blender, puree the onion mixture with 2 cups of beans and 3 cups of tomatoes. Pour the pureed mixture back into the stockpot. Stir in the remaining beans and tomatoes and cook on medium heat for 10 minutes, stirring often. Add the balsamic vinegar and pepper to taste.
3. Serve hot, topped with parmesan cheese.

This is a really quick and simple curry, with a lot of savory moroccan flavors and beautiful mixture of color – red, orange, white, and green. Adapted from Cooking Light, September 2007. Serve with couscous.

INGREDIENTS

• 2 tbsp EVOO
• 1 1/2 medium onions, chopped
• 1 small to medium butternut squash, peeled and cubed
• 2-4 small to medium bell peppers
• 4-6 garlic cloves, minced
• 1/2 tbsp ground cumin
• 1/2 tbsp ground paprika
• 1 tsp ground ginger
• 2 tsp ground turmeric
• 1/4 tsp freshly ground pepper
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 1/8 tsp ground cayenne pepper
• 1 1/2 to 2 cups vegetable broth or chicken broth
• 2 tbsp tomato paste
• 2 (15 1/2 oz) cans chickpeas, drained and rinsed
• 1 (14 1/2 oz) can diced tomatoes, undrained
• Fresh cilantro, chopped
• 1 medium to large bunch of winter greens (kale, collards, swiss chard, mustard greens, or other)
• 1 tbsp lemon juice (such as Santa Cruz Organic)

DIRECTIONS

1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add stock, tomato paste, chickpeas, butternut squash and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Stir in cilantro, winter greens and juice. Cover, and simmer an additional 5-10 minutes, or until butternut squash is tender and greens are cooked.

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.