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Greens

Four fabulous recipes by fellow farm-member and vegetarian cookbook author, Nava Atlas. More recipes to come! You will also want to check out the recipes on Nava's fabulous website, In a Vegetarian Kitchen.

CSA Soup (Cream of Spring Greens)

6 to 8 servings

If your fridge is bursting with CSA greens, here's a great way to use them. Make sure all greens are very well washed! This recipe has already been taste-tested by Grower Dan.

1 1/2 tablespoons light olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
2 small or 1 large vegetable bouillon cube
2 bunches Asian greens, any variety, thick mid-ribs trimmed, leaves coarsely chopped
1 good-sized bunch spinach (6 to 8 ounces), stemmed
2 heads green lettuce, coarsely chopped
1/2 to 1 cup parsley leaves
1 cup low-fat milk or soymilk, or as needed
Salt and freshly ground pepper to taste
Low-fat sour cream and milk mixture for garnish, optional

Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and continue to saut? until the onion is golden.

Add the potatoes and bouillon cube with 3 cups water, or enough to cover. Bring to a simmer, then simmer gently, covered, until the potato is tender, about 15 to 20 minutes.

Add the Asian greens and simmer, covered for 5 minutes. Add the spinach leaves and cover; cook just until they wilt down. Add the lettuce leaves and parsley and simmer over low heat for 5 minutes, or until all the greens are just tender.

Puree the mixture in batches until smooth in a food processor or blender. Return to the soup pot and stir in 1 cup of milk or soymilk, or as needed for a slightly thick consistency. Season with salt and pepper and serve.

Optional: For an optional but very pretty garnish, combine a little sour cream and milk in a small milk pitcher or spouted measuring cup, mix well, using enough milk to make a pourable consistency. Slowly pour a spiral design over the top of each serving of soup, and enjoy!

Spring Greens Salad with Endives and Oranges

4 to 6 servings

6 or so cups washed and torn mixed greens
2 Belgian endives, thinly sliced
1/4 cup thinly sliced red onion
2 to 3 small seedless oranges, peeled and sectioned
1/4 cup sliced or slivered almonds
2 tablespoons light olive oil
2 tablespoons white balsamic or white wine vinegar
2 tablespoons orange juice

Combine all of the ingredients in a salad bowl and toss together. Serve at once.

Note: Use a mild lettuce such as Boston or butter mixed with any combination of sorrel, arugula, dandelion greens, watercress, and tender Asian greens such as mizuna in small quantities.

Pasta with Asparagus and Arugula

4 servings

10 to 12 ounces pasta, any short shape
1 pound fresh asparagus
2 tablespoons olive oil
2 to 3 cloves garlic, minced
4 ounces fresh arugula leaves, rinsed
1/2 cup grated fresh Parmesan cheese, feta cheese, or crumbly goat cheese (such as Montrachet)
Salt and freshly ground pepper to taste

Cook the pasta according in plenty of rapidly simmering water, then drain.

Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler. Fresh slender spring asparagus usually needs no scraping. Cut the spears into 1 to 2-inch long pieces and set aside.

Heat the oil in a small skillet and add the garlic. Saut? over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green. Add the arugula, cover, and steam very briefly (less than a minute will do), just until the arugula wilts down slightly.

Combine the pasta, asparagus arugula mixture, and cheese in a serving bowl and toss well. Season with salt and pepper and serve at once.

Variation: Substitute any other delicate, small-leafed green for the arugula.

Stir-fried Tofu with Spring Greens

4 servings

1 pound firm or extra-firm tofu
2 tablespoons canola oil
1 large onion, quartered and thinly sliced
1 good-sized bunch (about 10 to 12 ounces) spring greens, rinsed, large leaves chopped
3 or 4 scallions or a good-sized bunch of chives
1/2 teaspoon grated fresh ginger
3 tablespoons light soy sauce or teriyaki sauce, or to taste

Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 1/2-inch dice.

Heat half of the oil in a stir-fry pan or wide skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides. Remove to a plate.

Heat the remaining oil in the same skillet. Add the onion and saut? over medium heat until golden. Add the greens and ginger and stir-fry briefly, just until leaves are wilted.

Stir in the tofu dice, season to taste with soy sauce, and serve at once.

Note: Use one or two Asian greens such as mizuna or tatsoi (or any other Asian greens available to you); or try a combination of spinach with arugula or watercress.

Recipes