These spring rolls just taste like summer. They’re cool, light, and crisp. I usually make the peanut sauce first, using a food processor, and the base of this sauce can double as a great salad dressing! Unfortunately, this is a perfect example of how I’m not much of a recipe follower. Use the suggested ingredients below in whatever quantities appeal to your taste buds. Let your stomach be your guide. Fresh Spring Rolls with Peanut Sauce By Bob Cat Ingredients: For the Sauce – Garlic Ginger Olive Oil Sesame Oil Herbs (Use whatever is available – Cilantro, Basil, Parsley, Thyme, Sage, Dill, Oregano, etc.) Apple Cider Vinegar Soy Sauce or Tamari Hot Sauce (I prefer Sriracha.) Lime Juice (Optional.) Spices (Salt, Pepper, Garlic Powder, Chili Powder and/or Cayenne, etc.)* 1-3 tbsp. Peanut Butter (Use to taste, depending on how peanut-buttery you like things.) Water (I usually add a splash to make it go further, but it depends on what kind of consistency you like.) *If you stop right here, this makes a really awesome salad dressing. For the Rolls- Veggies of choice, chopped finely (Whatever you have will do – Cabbage, Kale, Chard, Lettuce, Spinach, Onions, Peppers, Cucumbers, Tomatoes, Radishes, Carrots, Beets, Turnips, Scallions, Avocados, etc.) Rice Noodles/Bean Threads, cooked (Optional.) Rice Wrappers, softened in a pan with a little hot water (You can find these at most grocery stores or health food stores in the Asian section.) Instructions: Lay Rice Wrapper flat. Load up with Veggies and drizzle with sauce. To create roll, bring bottom triangle of Wrapper up and lay on top of Veggies. Wrapper should stick to Veggies. Then, fold the two sides in, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. *Image Courtesy of: http://blog.eatnuts.com/recipes/appetizers/item/thai-spring-rolls-with-almond-dipping-sauce.
This is one of my go-to meals all year long. It’s my favorite way to cook Bok Choy, but you can easily substitute any green you would cook, such as Arugula, Chard, Spinach, Kale, Spicy Greens Mix, Cabbage, etc. Quick and easy! Green & Beans By Bob Cat Makes 2 servings. Estimated prep time: 5-10 minutes. Estimated cook time: 10 minutes. Ingredients: 2 tbsp Olive Oil 1-2 medium Onions, chopped 2-3 cloves garlic, minced 1 bunch Greens of choice, chopped finely (Chop greens as fine as you can, and they will cook faster and more evenly.) 1 (15-oz.) can Beans of choice (I usually use a can of Black Beans.) Seasonings to taste (Soy Sauce, Salt, Pepper, Garlic Powder, Chili Powder, etc.) Instructions: Sauté Onions and Garlic until soft. Add Greens. Add Beans. Season to taste. Enjoy! Image courtesy of: http://www.elizabethminchilliinrome.com/2013/05/beans-greens-fagioli-badda-di-polizzi/.
Summer Minestrone Soup By Emily Burrichter Makes 4-6 servings. Ingredients: 6 cups Water 1 6 oz. can Tomato Paste 1 tsp. Italian Seasoning or 1 tsp. dried Oregano 1 Onion, chopped 1 bulb Garlic (6-8 cloves), minced 1 medium Zucchini or Yellow Squash, chopped 1/2 bunch greens of choice (Chard, Kale or Spinach), stems removed and cut or ton into small pieces 1 15 oz. can Kidney Beans 1 cup Penne or Rotini 1/3 cup finely grated Parmesan Cheese 2 tbsp. fresh Basil, chopped (Optional) Salt and Pepper to taste Instructions: In a stock pot, bring Water to boil and and Tomato Paste and Italian Seasoning. Add Onion, Garlic, Zucchini, and Greens to pot. Boil for 15 minutes or until vegetables are tender. Add Kidney Beans and Pasta. A couple of minutes before Pasta is done cooking, when it’s al dente, turn off heat and add Parmesan Cheese, Fresh Basil, and Salt and Pepper to taste.
Looking for a recipe that uses just about all your CSA share ingredients at once? Guest Chef DeAnna Germano has just meal for you – a delicious skillet bake that is a medley of so many delicious vegetables in one dish that it makes our eyes twinkle and our stomachs rumble. Enjoy! Black Eyed Pea and Kale Skillet with Hot Tomato Oil by DeAnna Germano, Owner and Chef at Chef4Rent Makes 3-4 servings. Ingredients: 1 can Black Eyed Peas, rinsed 1 bunch Kale Leaves, rinsed and torn or chopped into bite-sized pieces 1 Zucchini or Squash, diced 1 Tomato, diced 1/4 cup Onion, diced 2 cloves Garlic 1 Japanese Turnip, finely diced 1 tsp. Crushed Red Pepper (or more, to taste) 2 tbsp. Olive Oil Pinch of fresh Parsley Pinch of fresh Sage Pinch of fresh Thyme 1/2 cup fresh Mozzarella, diced 1/2 cup Tomato Soup Instructions: Sauté onion in oil over medium-low heat until caramelized. Add garlic and sauté approximately 2 minutes, until aromatic. Add remaining veggies and sauté until tender. Add tomato soup, herbs and spices, and black eyed peas, and cook down – approximately 4 minutes over medium-high heat. Sprinkle diced mozzarella evenly over top, and broil for 10 minutes in oven, until cheese is melted and browned. *DEANNA GERMANO, is the owner and chef at Chef4Rent, a local caterer specializing in cakes, home meal deliveries, and special events. *Image Courtesy of: http://cdn-img.health.com/sites/default/files/migration/img/web/2013/02/slides/easy-kale-recipes-400×400.jpg
Lest you think arugula and kale can be only tossed in salads or sautéed and wilted, guest Chef DeAnna Germano, shares a creative way to incorporate these fresh veggies into a delicious party condiment! Arugala and Kale Parmesan Dip by DeAnna Germano, Owner and Chef at Chef4Rent Ingredients: 1 tbsp. Olive Oil 5 oz Arugula 5 oz. Kale 1 tbsp. Sugar 3 Garlic Cloves, sliced thin 1/4 cup Sage leaves, tightly packed 1/3 cup Plain Yogurt 1/4 cup grated Parmesan 1/4 tsp. Salt 1/4 tsp. Pepper Instructions: Heat Olive Oil in large pan. Add sliced Garlic. Cook about two minutes, until Garlic begins to brown and become aromatic. Add Arugula and Kale. Allow to wilt and cook down. Add Sage, and cook for 1 more minute. In blender, blend Greens, Cream Cheese, Sugar, Parmesan, Salt, and Pepper. Fold Yogurt into blended mixture. Serve dip cold (like hummus) with crackers, chips, or sliced veggies. *DEANNA GERMANO, is the owner and chef at Chef4Rent, a local caterer specializing in cakes, home meal deliveries, and special events. *Image Courtesy of http://joylovefood.com/wp-content/uploads/2016/01/Kale-and-Artichoke-Greek-Yogurt-Dip-3.jpg