Corn-Free,
CSA,
Dairy-free,
Fermentation,
Garlic scapes,
Kale,
Lacto-fermentation,
lettuce,
Little Kids in the Kitchen,
Mason Jars,
radishes,
Summer
Week 1 CSA recipes: Buttercrunch lettuce steak wraps and farmhouse greens and beans
12:31 PM
The first week of our full share from the CSA included a lot of greens. I described the contents in detail in my last post.
Here are the recipes and photos from my two featured recipes this week.
We had the Buttercrunch Steak Wraps on Sunday (along with a vegan pesto over whole wheat bowtie pasta).
8 oz flank steak, rubbed with salt and pepper, seared, and sliced in thin strips
Saute together the garlic scapes, chili powder, ginger, olive oil, and sea salt until scapes are fork tender. Set aside.
Here are the recipes and photos from my two featured recipes this week.
We had the Buttercrunch Steak Wraps on Sunday (along with a vegan pesto over whole wheat bowtie pasta).
Buttercrunch Steak Wraps
3 garlic scapes, minced
1tbsp chili powder
1 inch fresh ginger, minced
olive oil
sea salt
1/2 seedless (english) cucumber, diced
the juice of 1/2 of a lime
4 tbsp chopped lightly salted peanuts
8 oz flank steak, rubbed with salt and pepper, seared, and sliced in thin strips
Saute together the garlic scapes, chili powder, ginger, olive oil, and sea salt until scapes are fork tender. Set aside.
Combine cucumber, lime juice, and peanuts, and then toss together with the garlic scape mixture. Add the sliced steak and toss well. Add salt if desired.
Fill lettuce "cups" with steak mixture and serve with sweet and spicy sauce. Delicious either hot or cold.
Always be sure to have your kids help you with prep... it's how to get them to try all the veggies in the box:
I <3 Lettuce, SEE???!
The second recipe was made as a weekday meal. It takes a lot less prep than lettuce wraps and made a great dinner for a rainy evening. This is a staple in our house and our kids really like it too.
Farmhouse Greens and Beans
6 cups salted water
1 bunch rainbow chard, chopped
1 bunch kale, chopped
2 boullion cubes (I use vegan ones)
3 large pork chops
2 cans white beans, drained
1 handful sundried tomatoes
Bring salted water to a boil. Add boullion cubes and pork chops and stir until boullion is incorporated. Add tomatoes. Boil on medium for 45-60 minutes, or until meat is fork-tender. Add beans and greens to the mix and continue to boil until the greens have the consistency you desire. Serve over rice or with crusty bread.
As a little extra add-on this week, we had radishes. As I said earlier this week, nobody in our house really loves this veggie, except for as a pickle!
So, I put them in 2% brine along with some garlic scapes and we'll have radish pickles in about 7-10 days.
Yum!!!
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| Radish pickles with garlic scapes, caraway sauerkraut in back, and kale ribs pickling on the right. |
Enjoy!!
