Wasabi arugula and padron peppers

We found this unusual lettuce at Trader Joe’s. And like wasabi, it has a spicy kick to it. It was very tasty with our CSA padron peppers and black beans with red onion, mango, and fresh CSA corn.

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Indian style cauliflower and chickpeas with heirloom tomato sauce

Our CSA included two GIANT tomatoes this week, so we pulsed up one yellow/pink/orange one and part of the red one for this sauce, with garlic, ginger, jalapeno, mustard seeds, onion, curry, cumin seeds, and lime juice. Then we chopped up one head of cauliflower and added one can of drained chickpeas, covered and simmered for thirty minutes.

Served with this salad of arugula, cherry tomatoes, radishes, cucumbers and topped with soy raita.

Raw Mexican rice

Made with parsnips!


2 medium parsnips
1/2 cup cilantro
1/2 cup sundried tomatoes
1 TBL olive oil
1/4 cup lemon juice
1 tsp garlic powder or 1 clove garlic
1/2 cup chopped red onion
1/2 tsp cumin
1/4 tsp turmeric
Salt to taste

In the food processor, blend together all ingredients EXCEPT the parsnips and salt. Remove the dressing and set aside. Cut parsnips into pieces that will fit in the food processor. Pulse until the texture looks like fluffy rice. Combine parsnips with tomato dressing. Add salt to taste and more olive oil if needed.

Serve with with guacamole and beans!

Garden of eatin’

A few shots of simple, summer meals.

From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.

Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.

Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.

Roasted veggies, side of harissa hummus and chard.

Roasted curried sweet potatoes, cauliflower, and chickpeas

We copied the CopyCat Cook‘s recipe for Roasted Curried Cauliflower, and added two (local) sweet potatoes, 1 can of chickpeas, and increased the spices.

1 TBL olive oil
1.5 TBL black mustard seeds
1.5 TBL cumin seeds
1.5 TBL sambar powder (or whatever curry mix you have on hand)
¾ tsp salt
1 large head cauliflower cut into large florets
2 large sweet potatoes, peeled and chopped into 1-1.5 inch pieces
1 can chickpeas with liquid

Preheat oven to 375. Heat oil in a large dutch oven and saute the sweet potatoes for a few minutes. Mix the spices together in a small bowl. Add chickpeas with liquid and cauliflower and stir in the spices so that the vegetables are well coated.

Bake uncovered about 45 minutes, stir every 15 or so.

Serve with fresh little salad.

Ful medames

2 cans fava beans (the small ones)

1 small onion, diced

2 garlic cloves, minced

1 medium tomato, diced

1 TBL olive oil

1 cup water

3 TBL lemon juice

2 TBL parsley

1/2 tsp cumin

1 tsp cayenne

Saute onion and garlic for 2 minutes, until garlic is fragrant. Add fava beans, tomatoes, water, and spices. Bring to a boil, then lower heat to simmer. Cook until the mixture is thick and the beans can be easily mashed with the back of a spoon. Stir in lemon juice and extra parsley, serve hot.

Don’t forget your veggies.