Looking forward to seeing some of you at our "Cooking from your CSA Box" class in Los Gatos on Sunday! Feel free to email me with questions or comments about my recipes; I would love to get your feedback! - Rebecca

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RUTABAGAS
Rutabaga are a member of the cabbage family (Brassica); they have a mild, sweet flavor and readily absorb other flavors. Use them raw in salads or for hors d'oeuvres by peeling and cutting into cubes, curls, sticks, or triangles. They can also be steamed, baked, roasted (with or without meats), sliced, fried, boiled and mashed, roasted and mashed (delicious with potatoes and carrots), or cubed, blanched and added to stews or soups. Some of their health benefits: sometimes recommended for cases of constipation, but apt to cause flatulence due to their mustard oil content; they should not be used by anyone who suffers from kidney troubles. All Brassica-genus vegetables contain a group of compounds that have anti-cancer, antioxidant properties, indoles that protect against breast and colon cancer, and sulfur which has antibiotic and antiviral characteristics.This family of vegetables also stimulates the liver and other tissues out of stagnancy. 4-6 small to average rutabagas yield 3-4 cups chopped, enough for 4-6 servings.
 
 
RUTABAGAS with THEIR GREENS
3 to 4 rutabagas, scrubbed, greens trimmed and washed
sea salt and pepper
2-4 tbsp. butter
several thyme or lemon-thyme leaves

Bring 3 quarts of water to a boil for the greens and set a steaming basket over the salted water for the rutabagas. Add 1 1/2 tsp. sea salt, add the greens, and simmer until tender. Meanwhile, steam the rutabagas until they are tender-firm, about 10-12 minutes. Drain the greens, press out any excess moisture with the back of a spoon, toss them with half the butter, and season with salt and pepper. Arrange them on a plate. Toss the rutabagas without the remaining butter, a few pinches of salt, a grind of pepper, and the thyme. Pile the rutabagas on the greens and serve them together.


RUTABAGA PUREE with LEEKS
2 potatoes
2 pounds rutabagas
2 medium leeks, white parts only, chopped
1 clove garlic, thinly sliced
sea salt and pepper
2 tbsp. or more of cream or alternative of choice
2 tbsp. butter
2 tsp. chopped thyme

1. Chop the potatoes and chop the rutabagas about half the size of the potatoes.
2. Put the vegetables, leeks, and garlic in a pot with cold water just to cover, add 1/2 tsp. salt, and simmer, partially covered, until tender, about 15-20 minutes. Drain, reserving the liquid.
3. Mash the vegetables with a fork for a rough texture or put them through a food mill. Add 2 tbsp. or more of cream or reserved broth to thin the puree. Stir in the butter and thyme and season with salt and pepper to taste.
    
Variations: Stir 1 cup grated gruyere cheese into the puree. Or simmer the vegetables in milk instead of water. Add a tbsp. of whole roasted garlic and a tsp. of finely chopped rosemary to the puree. Or enrich the puree with creme fraiche and stir in 1 C watercress or arugula that has been blanched briefly in boiling water, then finely chopped.


RUTABAGA FRIES
Slice the rutabagas into long batons or French fries. Soak them in water for 30 minutes, then drain and towel dry. Toss the rutabagas with oil to coat lightly and sprinkle with few pinches of salt. Spread them out on a sheet pan and bake at 400 degrees F, turning occasionally, until golden and tender, about 30-40 minutes. When done, toss them with a little finely minced rosemary, sea salt and freshly cracked pepper.


PASTA with CHARD, COLLARDS, SQUASH and CARAMELIZED ONIONS
2 tbsp. olive oil
2 medium onions, cut in half and then thinly sliced
1 tbsp. minced garlic
4 C summer squash, diced
1 bunch collards, stems removed, washed and chopped
1 bunch chard, part of the stems removed, washed and chopped
1/4 C sun-dried tomatoes in oil, chopped (optional)
1/2 C chopped parsley
12 ounces whole grain pasta of choice
1/2 C crumbled Gorgonzola cheese, blue cheese, or feta or grated Parmesan cheese (optional)

1. Heat the oil over medium heat in a large skillet. Add the onions and cook, stirring often until they are tender and have turned a golden brown, 15-20 minutes.
2. Add the garlic and the diced squash, cover the pan and reduce the heat slightly. Cook for 5 minutes.
3. Add the chard, collards, and sun-dried tomatoes to the pot and continue to cook covered, until all the vegetables are tender. This will take about 10 minutes more. If things begin to stick, add 1/4 C water to the pan.
4. While the vegetables are cooking, bring a large pot of sea-salted water to a boil. Cook the pasta according to the package directions, just until al dente. Drain and rinse under hot water and return to the pot.
5. When the vegetables are tender, toss them with the pasta, adding in the chopped fresh parsley. Garnish with the cheese if desired.


MISO RICE with KALE and CARROTS
Serves 4-6

1 C brown rice, soaked for 1 hour or overnight
1 large leek, whit and pale green parts, chopped
2 carrots, cut in half lengthwise and sliced on the diagonal
1 bunch kale or collards (or a combination of both), washed, de-stemmed, and roughly chopped
1-2 tbsp. olive oil
1 shallot, minced
1 tbsp. minced garlic, divided
3 tbsp. fresh lemon juice
3 tbsp. white miso
3 tbsp. tahini
1/4 C olive oil
1/2 C water
2 tbsp. toasted sesame seeds

1. Drain the rice and place it in a pot with 1 1/2 C water and 1/4 tsp. salt. Bring to a boil, cover and reduce the heat to low. Cook until the rice is tender and all the water is absorbed, about 35 minutes. If the rice becomes dry and is not tender, add 1/4 C water and cook 5 minutes more and check. When rice is done, place in a bowl.
2. Heat the oil in a large skillet over medium heat. Add the leek and cook for 2-3 minutes. Add the carrots and continue cooking, stirring every few minutes, until the leek is beginning to brown and the carrots are almost tender.
3. Add the chopped greens and half the garlic, stir to combine everything and reduce the heat and cover the pot. Stir every few minutes and continue to cook until the carrots and greens are tender. Add the cooked vegetables to the rice and stir to evenly combine.
4. To make the sauce, combine the shallots, the rest of the garlic, the lemon juice, miso, tahini, olive oil, and water in a blender and blend until smooth. Alternately, you can whisk the ingredients by hand.
5. Toss the rice and vegetable mixture with enough sauce to coat everything evenly. Add the toasted sesame seeds and stir to combine.


GOLDEN PEAR SOUP
Makes about 8 cups.
This simple soup yields an elegant, subtly sweet flavor that you won't be able to stop eating.

1 1/2 pounds sweet potatoes, yams, or butternut squash
4 C water or light vegetable stock
3-inch cinnamon stick
1 1/4 tsp. sea salt
3 large pears [or 4-5 if small], cored and sliced thin (you can peel them if you like)
2 tbsp. butter or olive oil
1/3 C dry white wine or stock
1/3-1/2 C dairy or non-dairy milk

1. Place the sweet potatoes, water or stock, cinnamon stick, and sea salt in a large pot. Bring to a boil, reduce the heat to low and simmer, covered, until the potatoes are tender, about 15 minutes. Remove the cinnamon stick.
2. While the sweet potatoes are simmering, melt the butter or olive oil in a large skillet or pot. Add the pears and saute for 5-10 minutes. Add the wine, cover, and simmer for about 15 minutes, or until the pears are very tender.
3. Add the pears to the sweet potatoes, then stir in the milk.
4. Cool the soup slightly, then puree in batches until velvety smooth.
5. Return the soup to the pot and taste to adjust seasonings as needed.


BEET, BARLEY and ARUGULA SALAD
Makes about 2 quarts of salad.

1 pound beets, trimmed and quartered
1/1/4 C barley, soaked for 4 hours or overnight, then drained
4 C water
1 small piece kombu (optional)
1 bunch arugula, washed and roughly chopped, about 4-5 cups
1/4 C walnuts or pecans, toasted
2 tsp. fennel seeds
1/2 tsp. sea salt
1/4 C balsamic vinegar
1 4-oz. package crumbled feta cheese or goat cheese (optional)

1. Place the beets in a saucepan, cover with water and bring to a boil. Simmer, partially covered, until the beets are tender when poked with a fork, about 15-20 minutes, depending on the size of your beets. When they are tender, drain and rinse under cold water. When the beets are cool enough to handle, slip the skins off and slice into wedges. Set aside.
2. While the beets are cooking, bring the water, barley, and kombu to a boil. Reduce the heat to a low, cover, and cook 20-25 minutes until the barley is tender; drain and rinse under cold water and drain again. Place the barley in a large bowl.
3. Whisk together the balsamic vinegar, olive oil, fennel seeds, and sea salt. Toss the dressing with the barley, then add the beets, arugula, toasted nuts, and if desired, the cheese. Toss gently to combine.


KAREN'S KALE SALAD
This is Karen Haralson's simple, delicious recipe, one that will make you go back for more and more! Thanks, Karen, for your magic touch! [Karen is Rebecca's business partner at Vibrant Foods Catering; the two of them teach the monthly "Cooking from your CSA Box" class, mentioned above. - Debbie]

1 bunch kale, stemmed, and cut into bite-sized pieces
1 ripe avocado, peeled and cut into bite sized-pieces
1/2 C sliced Kalamata olives (or as many as you like!)
chopped garlic (as much as you like!)
lemon juice, to taste
olive oil, enough to coat the kale
 sea salt to taste

1. Place the kale in a large bowl. Sprinkle with a dash of sea salt and several teaspoons of lemon juice. Massage the kale with your hands for a few minutes to tenderize. (Make sure you only do this for a few minutes, if you do it for too long, the kale will become wilted.)
2. Drizzle in some olive oil to coat lightly. Add the cut avocados and Kalamata olives, and chopped garlic and toss to combine. Taste to adjust the seasonings -- you may want a bit more lemon juice or perhaps a sprinkle more of sea salt. Serve immediately!


POACHED PEARS with CASHEW CREAM
Makes 4 servings
I hope you enjoy this recipe as much as I do. It is so fragrant and luscious and easy to make. If you don't have a vanilla bean you can substitute vanilla extract, about 1-2 tsp. in the poaching liquid, but the vanilla bean really makes a big difference in the taste if you can get one.

2 pears, cut in half and peeled (I don't recommend leaving the peel on in this recipe)
pear nectar, about 3 C
1/2 whole vanilla bean, sliced in half with the seeds left in
1 cinnamon stick
1/2 C dried apricots, sliced in half
Cashew cream ingredients:
1 C cashews, soaked for at least 4 hours (overnight is best)
2-3 dates, pitted
water or coconut milk to thin the cream
Vanilla to taste, about 1 tsp.

1. Place the pears, sliced vanilla bean, cinnamon stick , and apricots in a large skillet.
2. Pour the nectar over the pears, covering them to about halfway up.
3. Simmer them on low heat, uncovered, until just tender, about 10 minutes. (I emphasize JUST -- you want them to still have a bite.) Baste them a few times as they simmer, to coat the tops. When they are are tender, remove them and the apricots and place on a plate. Continue to simmer the remaining nectar until it is a little thicker. You may need to add a touch of water to thin it. Turn off the heat and put the pears and apricots back in the sauce. Set aside.
4. To make the cream: drain the cashews, discarding the soaking water. Add the cashews, dates, and vanilla to a blender or small food processor and start to blend, adding the coconut milk or water to thin to desired consistency: a thick cream texture is the goal. Continue to blend until it is very creamy. Taste and adjust the flavors: sometimes I add a few drops of maple syrup for extra sweetness. A pinch of sea salt heightens the flavor, too. Take out of the blender and set aside.
5. Place the pear halves on individual plates and pour a little of the poaching sauce over each pear half. Add a few of the poached apricots to each plate, then add a dollop of the cashew cream.