Tomato, Panner, and Brown Rice, oh my!

Here’s a GREAT sounding recipe to help you eat all those delicious tomatoes we’ve been getting. Especially the big bags of seconds, ugly tomatoes may just taste better.

Roasted Curried Tomatoes with Fried Paneer and Rice
Recipe type: Vegetarian Main Course
Author: Erin Alderson
Serves: 2
  • 2 cups cherry tomatoes
  • 1/2 medium onion
  • 1/2 medium red pepper
  • 1-2 tablespoons good quality curry powder
  • 2 tablespoons olive oil
  • 8-10 1/2″ paneer cubes
  • 1/2 cup brown rice
  • Parsley, to serve
  1. Preheat oven to 375˚.
  2. Slice cherry tomatoes in half and roughly chop the onion and red pepper. Toss with 1-2 tablespoons curry powder and 1 tablespoons olive oil. Place on a covered baking tray and roast for 30-40 minutes. Tomatoes should be soft and beginning to brown.
  3. In a medium pot, cover rice with water (like you were boiling pasta). Bring to a boil and continue to cook until rice is tender, 30-35 minutes. Drain and set aside.
  4. In a medium skillet over medium-low heat, add olive oil. Toss in paneer cubes and roughly cook on each side until lightly brown.
  5. To serve, toss together rice, tomatoes, and paneer. Sprinkle with parsley.

Pesto Zucchini Noodles – Gluten Free!

Pesto Zucchini “Noodles”
1-2 zucchini or summer squash
1 bunch spinach 1 bunch arugula
1⁄2 cup Parmesan, grated
1⁄2 cup pine nuts, toasted
juice from 1 lemon
1⁄2 cup extra virgin olive oil
1⁄2 tsp sea salt

Wash and dry the spinach and arugula thoroughly. Place it in the bowl of a food processor with the lemon juice, pine nuts, salt, pepper and cheese. Pulse until finely chopped. With the motor running, slowly add the olive oil to form a smooth, thick paste.

Cut zucchini in half. Then slice each half lengthwise very thinly and stack each slice (You can also use a vegetable peeler and try and rotate around the zucchini, so that each strip has some skin and mostly flesh.). Next slice thin “noodles” lengthwise and set in a bowl. Gently toss the noodles with a couple of tablespoons or more of the pesto until well coated. Serve garnished with a sprinkle of Parmesan and a drizzle of olive oil.

Note: This recipe makes extra pesto—it freezes well.

Kale Salad with Anchovy Dressing

Kale Salad with Anchovy Dressing
1/3 c olive oil
1 small tin of anchovies
3 small garlic cloves, sliced
pinch of red pepper flakes
Juice of 2 lemons, separate

1 bunch of kale (washed, stemmed, then shredded)
1 carrot, shredded into ribbons with a peeler
1/2 c finely grated Grana Padano or other salty Italian cheese
1/3 c pine nuts, toasted (or try hazelnuts or almonds, also toasted)
1/4 c dried cranberries

Heat the olive oil gently in a small frying pan, once shimmering, add the anchovies and heat through, whisk gently until they start to break up.
Once the anchovies have sort of dissolved in the oil and smell nutty, turn off the heat and add the garlic, red pepper flakes, and cracked black pepper.
In a large bowl, toss the kale with the warm oil and the juice of 2 lemons (1/3 to 1/2c) until coated, but not drowned, then toss with half the cheese, half the nuts, half the cranberries, and all of the carrot ribbons.
Let the dressed salad sit for at least 5 minutes then the serve sprinkled with the remainder of the cheese, nuts and cranberries.

Beet Yogurt Dip

Beet Yogurt Dip – A lovely, magenta colored treat. Make parve by substituting a can of rinsed chick peas and the optional tahini for the yogurt to make beet hummos!

1 lb of beets, washed and trimmed
4 cloves of garlic, unpeeled
1 c greek yogurt
1-2 Tbl lemon juice
2 Tbls tahini (optional)
salt to taste
lavash or pita chips for serving/eating

  1. Coat each beet and the garlic cloves with cooking oil (or just spray liberally with non-stick spray), wrap all the garlic cloves in one foil ball and wrap each beet tightly in aluminum foil and bake at 375F for 45-60 minutes, until fork tender, on a baking tray -TIP: try using the toaster oven instead of heating up the big oven, to save electricity and heat output into your home
  2. Let the beets cool enough to handle them and peel by hand, the skins should come off easily. Peel the papers off of the roasted garlic too.
  3. Combine the roasted and peeled beets and garlics with the remaining ingredients in a food processor or blender. Process until completely combined and smooth.
  4. Keep in an airtight container for up to a day or two in the fridge. The dip tastes best if you let it rest in the fridge for at least an hour before digging in.


Photo used under Creative Commons license, from Town and Country Gardens

Sorrel is a tricky one. Not because it’s difficult to use, but because so few people know what to do with it!

Here’s another CSA’s website post of sorrel recipes, be sure to read down to some of the gems hidden in the comments section:

And here is a link to a few more recipes on

Happy cooking, and hopefully you got to stop by and say hello at the Boulder Jewish Festival today! It was a beautiful (though windy) day to be out talking about our CSA and our wonderful farmers.

Garlic Scape Pesto

From our farmers!

Red Wagon Farm

  • Garlic Scapes5-10 fresh garlic scapes, roughly chopped
  • 1 cup Parmesan or other hard cheese, grated
  • 1/4 – 1/2 cup toasted nuts, your choice (pecans, walnuts, pine nuts, etc)
  • 1/2-1 cup mild olive oil
  • 2-4 tablespoons good white wine, optional
  • Salt and pepper to taste

Add 5 garlic scapes, cheese and nuts to a food processor and begin to process. Add the oil and wine gradually until you have the consistency you prefer, from very thick to rather thin. The garlic scapes may be spicy, so add more (or not) to your taste. Season to taste with salt and pepper.

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Looking for more color on your plate?

Mustard-Glazed Carrots
Serves 4

1 cup water
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons brown sugar
1 ½ tablespoons Dijon mustard
1 bunch (1 lb.) carrots, in ½-inch sticks
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chives, thinly sliced

In a large skillet, place water, butter, olive oil, brown, sugar, and mustard over medium heat. Bring to a boil, stir to combine, and add carrots. Decrease the heat to low and cook carrots for 8 to 12 minutes, stirring often, until water has evaporated and carrots are tender and coated with a glaze. To check carrots for doneness, pierce with a sharp knife. If carrots are not tender, add 2 tablespoons water and cook until done. Season with salt and pepper and garnish with chives.


Try adding in your braising greens half way through cooking your carrots and double the glaze ingredients but leave out the chives. Or do the same with fresh spinach, but add it in much closer to the end of the carrots’ cooking time.

Serve over polenta with a fried egg on top for a quick, easy weeknight meal.

Week 1 Veggies and rhubarb vanilla jam

  • In Your Share Week 1 (5/21-5/25):

    – hakurei turnips – green garlic – walking onions – bok choi OR broccoli raab – braising mix OR baby kale – spinach OR arugula
  • Large Shares Will Also Get:

    – rhubarb – easter egg radishes – ONE extra of any “choice” item

Deena found and tried a wonderful small batch recipe for Rhubarb Vanilla Jam, from Sweet Domesticity. If you’ve never made jam before, this is a good recipe to begin with because it’s just so darned easy! If you don’t want to make a waterbath to make your jars/cans shelf stable, they’re safe in the fridge (after sitting overnight on a towel on the counter) for 2-3 months, if they last that long before being eaten. Enjoy!

Arugula Salmon Carbonara

Take almost any carbonara recipe (like this one, from, and instead of bacon, use 4 oz. of smoked salmon (lox) with a bit of olive oil and leave out any pepper that the recipe calls for. Once you’ve made your amazing (yet slightly bland) pasta and carbonara sauce, toss in an entire bag of freshly washed and dried arugula. YUM! The arugula will stay bright and peppery but loose some of its spicy bite due to being lightly cooked by the heat of the pasta (just like the eggs in the carbonara).

An easy enough dish to make on a weekend, but fancy enough for Shabbat dinner.

Do you have any recipes that you would like to share? If so, please send them to us at


Parsnips–the new favorite root vegetable!
Roasted Parsnips taste like sweet, slightly carotty french fries!  No, really, you’ll like them by themselves or mixed in with other roast veggies.
Here’s how to do it:
Scrub them clean and cut them up into carrot stick shapes.  For the thick part of the parsnip, cut out the core-it’s too tree-like.  Pile them onto a cookie sheet, and drizzle some oil over them. Then mix it all up to coat them, and spread them out in one layer.  Roast them at 400 for about 15 minutes, until they’re soft-ish.   When they’re done, toss them in a bowl with some kosher salt, pepper or fresh herbs.  They’re good cold or hot, or dipped in  hummous, or eaten with your fingers while you’re making dinner.
Served at the March 22nd Restoring the Soul Forum“Greening of Our Faith Communities: Partnership and Sustainability,” by Abby Robinson, Tuv Ha’aretz’s very own board members!