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Rebecca's Recipes
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Greetings everyone! Welcome new members. It is such a joy to know we are receiving our CSA boxes again. It always feels like Christmas no matter the time of year! I am so grateful; we are blessed with such bounty from this farm. I love the Farmer's Market, but I love my CSA box more! I hope you are getting outside and enjoying this beautiful weather, soaking up some of that powerful Vitamin D that is so good for us. I look forward to sending you recipes for using what's in your box again this year. Please let me know how you like them -- any comments or suggestions are so welcomed. Meanwhile HAPPY SPRING to all, with love and blessings. - Rebecca [email Rebecca]

[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
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ASIAN STYLE SAUTEED CHARD
1 bunch chard (stems removed and saved for another use) cut into bite sized-pieces
1/2 tsp. fresh chopped ginger
1-2 cloves garlic, minced
2 tsp. olive oil
Tamari, to taste (or soy sauce)
1-2 tsp. toasted sesame oil (or to your taste)
splash of rice vinegar
1 Tbs. black sesame seeds (or brown)
diced tofu (optional)

1. Heat the oil in a large saute pan. Add the garlic and saute for a minute, just to soften. Add the ginger and continue to saute for another minute.
2. Add the chard a little at a time, turning as you saute with tongs. Keep adding chard until all is in the pan. Splash with the tamari and rice vinegar, mixing well. Turn off the heat and add the toasted sesame oil, tossing to lightly coat.
3. Place on a platter and sprinkle with sesame seeds.
4. I like to add diced tofu to the saute, putting it in right after the garlic and ginger, saute for a few minutes then continue on with the recipe.


ALL-BEET HUMMUS
1/2 lb. beets (about 4 medium), scrubbed clean, cooked, peeled, and cubed (I like to roast them for extra sweetness)
2 Tbs. sesame seeds
5 Tbs. lemon juice
1 clove garlic, chopped
1 Tbs. ground cumin
1 Tbs. lemon zest (zest from approx. 2 lemons)
1 generous pinch of sea salt
1 pinch of fresh ground pepper

1. Cook your beets. To boil, cut tops off (save leaves - can be used in any chard recipe), scrub the roots clean, cover with water in a saucepan and simmer until tender when pierced with a fork, about half an hour. Alternatively, roasting the beets intensifies their flavor, bringing out their earthiness. To roast, again cut off the leaves, scrub off any dirt or debris with water and blot dry. Line a large baking sheet with parchment paper (easier cleanup), and preheat the oven to 375 degrees F. Wrap beets in individual pieces of parchment paper, drizzling with a olive oil before wrapping, then then wrap additionally with aluminum foil and place on the baking sheet. Roast for about 25 minutes, then start checking for doneness. (Should pierce easily with a sharp knife or a fork.)
2. Whether boiled or roasted, allow beets to cool, then peel and cube them.
2. To make hummus, place cooked cubed beets and the rest of the ingredients in a food processor or blender and pulse until smooth. Taste and adjust the seasonings and ingredients as desired.
3. Chill in the refrigerator up to 3 days or freeze for longer storage. Eat with pita, sliced cucumber, carrots, etc., or on a crostini with goat cheese and mint!


BRAZILIAN-STYLE COLLARD GREENS
2 tsp. olive oil
4 cloves garlic, or green garlic, thinly sliced
2 shallots, thinly sliced
1 bunch collard greens (or chard, or kale), washed, stems removed, and thinly sliced

1. Heat oil in a large skillet over medium-high heat. Add the garlic and shallots and cook until they just start to brown.
2. Add the greens and cook until just wilted, about 2 minutes. Season with sea salt and freshly ground black pepper.


CARAMELIZED LEEKS with BROCCOLINI
Makes 12 small portions
Leeks are caramelized to release their natural sugars. Toasted fennel seeds add a more robust flavor, and they are wonderful carminatives that soothe the digestive tract.

2 tsp. fennel seeds
2 Tbs. olive oil
4 c. sliced leeks
1/2 c. water
1 large bunch broccolini, cut into 2-inch stalks
1/2 tsp. sea salt
1/2 lemon, juiced (or more, to taste)

1. Heat a pan on medium heat. Add the fennel seeds and dry-toast for 30 seconds until fragrant. Add the olive oil and leeks; stir to coat. Turn the heat to low, cover and cook for 20 minutes, stirring occasionally.
2. Add the water, broccolini and sea salt. Cover and cook for another 5-10 minutes, until broccolini is tender but still crisp.
3. Transfer to a platter and drizzle with the lemon juice.


CURRIED CABBAGE
Serves 4 as a side dish
This is a spectacular and surprising side dish. It's mildly spicy and quite smooth.

1 1/2 tsp. curry powder
1 Tbs. olive oil
1 medium onion, thinly sliced, about 1 cup
4 cups shredded cabbage
1 1/2 tsp. fresh lemon or lime juice
2 Tbs. plain yogurt

1. Heat the oil in a large skillet over medium heat. Add the curry powder. Cook for 30 seconds, just until fragrant.
2. Add the onion. Cook until translucent.
3. Add the cabbage. Cook, stirring occasionally, until wilted and soft to the bite.
4. Remove from heat. Stir in the lemon juice and yogurt until the cabbage is coated.


SUPER KALE SALAD
The secret to this salad is remembering to add the dressing to the kale an hour before you want to eat it. The lemon juice and olive oil soften the kale, and the shallots and garlic blend in a zesty flavor. The carrot adds color and extra nutrition.

1 bunch kale, stems removed and leaves cut into strips to make approximately 6 cups.
1 shallot, minced
3 Tbs. olive oil
1 1/2 Tbs. freshly squeezed lemon juice
1 clove garlic, minced
1/2 tsp. sea salt, or more to taste
1/3 c. slivered almonds, toasted
1/4 c. crumbled chevre (goat cheese), optional
1 carrot, grated
chopped cilantro, to taste

1. Place the cut kale and shallot in a large bowl.
2. In a small bowl, mix together the olive oil, lemon juice, garlic, and sea salt. Pour dressing over kale, and toss to coat thoroughly. Allow to sit at room temperature for an hour.
3. Add the almonds, shredded carrot, and chevre, if using, and toss thoroughly. Sprinkle with the cilantro, if desired.


TUNISIAN BEET SALAD with ORANGE BLOSSOM WATER
Serves 6
Flower distillations were developed by the Arabs and continue to be a part of North African cuisine. This beautiful and refreshing Tunisian salad has a balance of warming and floral orange blossom water.

1 lb. golden beets
1 large lemon, juiced
1/2 tsp ground cumin
1/2 tsp. sweet paprika
1/8 tsp. ground cinnamon
1 1/2 tsp. orange blossom water (you can substitute fresh orange juice, but it won't be quite the same)
1 1/2 tsp. olive oil
2 Tbs. chopped, fresh parsley
1 large bunch of lettuce, to serve

1. Place the beets in a steamer basket and steam until just tender but not mushy, about 20 minutes, depending on the size of beet.
2. Peel beets then grate them on a box grater into a bowl, or finely julienne them with a mandoline.
3. Toss beets with lemon juice, cumin, paprika, cinnamon, orange blossom water, and olive oil. Add a little more olive oil if it is still dry. Add salt and pepper to taste. Cover and chill until ready to serve.
4. Just before serving, add parsley and toss (if you add them too far ahead of time the beets stain them red and you lose the pretty contrast of colors). Line a platter with lettuce leaves and place the beets on top. When in season, garnish salad with pomegranate seeds from one medium pomegranate.

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