CSA RECIPE CLUB

Made with foods straight from your box!
To submit your own recipes to our page, email us at CSA@tanakafarms.com


Check out Chef Bonnie's video on what to do with your CSA box!

For more awesome videos, check out her YouTube channel HERE.


Vegan Watermelon Poke Bowls

Created by Joni Marie Newman. Turn your watermelon into a savory salad on this fun Tanaka Farms take on traditional Hawaiian Poke.

Watermelon in Marinade:
This marinade will transform your watermelon from sweet to savory. The vinegar will help soften the fruit and prepare it for cooking which will soften it even more, making it the perfect substitute for ahi tuna in this vegan version of a Poke Bowl.

¼ cup rice vinegar
2 tablespoons sesame oil
2 tablespoons Tamari or soy sauce
1 tablespoon balsamic vinegar
2 pounds cubed red seedless watermelon (cut it into small cubes no larger than ½-inch)

Mix together marinade in a shallow dish with a lid, or a re-sealable plastic bag.
Add watermelon and refrigerate for at least one hour, but it’s even better if you can do it overnight. Transfer marinated watermelon to a pot or pan with a lid. Cook covered on medium high heat for about 20 to 30 minutes, stirring occasionally. Remove the lid and continue cooking for about 10 minutes more, or until deep red and translucent and most of the liquid has been absorbed. If you have a really juicy watermelon, you can drain off any excess liquid. Chill until ready to serve.

Watermelon Poke:
Hawaiian Poke was made popular by fisherman who made this fish salad with the trim and scraps leftover after the prime cuts were used or sold to eat as a snack or appetizer.

1 recipe Watermelon in Marinade
1 cup julienne cut Maui Onions
1 cup chopped green onion
1 tablespoon sesame seeds
2 teaspoons soy sauce

Add all ingredients to a bowl and toss to coat. Keep chilled until ready to serve.

For the Sweet Sticky Rice:
This sweet rice makes a perfect base to serve under your Poke. Use an Ice Cream Scoop for perfectly shaped balls of rice.

2 cups short grain arborio or sushi rice, rinsed
3 1/2 cups water
2 tablespoons agave
1 tablespoon rice wine vinegar
1/2 teaspoon salt

Mix all ingredients together in the bowl of your rice cooker and follow the directions on your rice cooker. If you do not have a rice cooker, bring salt and water to a boil in a pot with a tight fitting lid. Stir in remaining ingredients. Return to a low simmer, cover and simmer for about 20 minutes, or until water has been absorbed.

Sesame Sriracha Sauce:
This sauce will quickly become a household favorite! I’m never without a squeezy bottle full in my refrigerator.

12 ounces soft silken tofu
½ cup vegetable oil
¼ cup sesame oil
1 tablespoon minced garlic
3 tablespoons Sriracha Sauce
2 tablespoons rice vinegar
½ teaspoon mustard seed
½ teaspoon sea salt

Add all ingredients to a blender and blend until silky smooth. Keep refrigerated.

Assemble Your Poke Bowl:
Time to get artistic! All of your hard work will now be assembled into the most beautifully arranged bowl of Watermelon Poke.

Sweet Sticky Rice
Watermelon Poke
Sesame Sriracha Sauce
Shredded Nori
Furikake
Sesame seeds
Chopped Green Onions
Wedge of Lime

Start by adding desired amount of rice to the bottom of the bowl. Next add desired amount of Watermelon Poke.
Top with a generous amount of Sesame Sriracha Sauce, then Sprinkle with shredded Nori, Furikake, Sesame Seeds, and green onion.
Serve with a wedge of lime.


Roasted Corn and Arugula Salad with Maui Onions 

Created by Joni Marie Newman. Sweet roasted corn pairs perfectly with our peppery green arugula!

CornAndArugulaSalad.jpg

For the Salad:
1 box Tanaka Farms Arugula
2 ears Tanaka Farms White Corn, roasted, cooled and removed from the cob.
1 cup sliced Tanaka Farms Maui Onion
For the Dressing:
1⁄4 cup olive oil
1 tablespoon whole grain mustard
1 teaspoon dried dill (or 1 tablespoon fresh)
salt and pepper, to taste

Whisk together all dressing ingredients then toss with other ingredients. Keep chilled until ready to serve

Yield: 8 servings


Purple Cauliflower Tacos with Quick Pickled Radish Relish

Created by Joni Marie Newman for the Tanaka Grill. Get these Tacos at our Tanaka Grill when cauliflower is in season!

This simple recipe packs a lot of flavor. They are naturally gluten free, and this recipe also works well using water instead of oil to steam fry for those of you looking for an oil-free option.

PurpleCauliTacos.jpg

For the Quick Pickled Radish Relish: (Best made ahead of time.)
1 cup diced radishes
1 cup diced white or yellow onion
1/2 cup chopped green onion
1/4 cup cilantro
1/4 cup diced jalapeno
1 tablespoon minced garlic
1/2 cup hot water
1/4 cup white vinegar
2 tablespoons lime juice
1/2 teaspoon salt

For the Purple Cauliflower:
3 cups finely chopped purple cauliflower (but you can use any color)
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
1/8 teaspoon chipotle powder, or more if you like it extra spicy
2 tablespoons vegetable oil, for frying (optional, see head note)
1/4 cup diced white or yellow onion
2 tablespoons chopped fresh cilantro
salt and pepper, to taste

For the tacos:
street sized corn tortillas, grilled
shredded cabbage
sliced avocado
Creamy Cilantro Lime Sauce (see below)

To make the radish relish: Simply add all the ingredients to a mixing bowl and stir until well combined, cover and refrigerate at least two hours before serving. Feel free to make it a day or two ahead of time for extra pickle-y goodness.

To make the cauliflower: Mix together cauliflower, garlic, cumin, chile flakes, and chipotle powder in a mixing bowl until well combined.
Heat oil in a frying pan over medium high heat.
Add onions to the oil and saute until fragrant and translucent, about 5 minutes.
Add in Cauliflower mixture and continue to cook for about 5 more minutes, or until cauliflower is slightly soft and beginning to brown.
Stir in cilantro and add salt and pepper to taste.
Remove from heat and set aside.

To assemble the tacos: Layer shredded cabbage, purple cauliflower, and a healthy squirt of cilantro mayo on a warm corn tortilla. Top with sliced avocado and a pile of radish relish. Enjoy!

Yield: Varies depending on the size of your tortillas and how much stuff you like to pile in them, If you make them like those pictured above, you will get at least 8 tacos out of the cauliflower.


Creamy Cilantro Lime Sauce

Created by Joni Marie Newman. This cool and creamy sauce adds a fresh touch to your spicy tacos. It also pairs well with the Strawberry Salsa Fresca (shown here, recipe below) for an amazing burst of farm fresh flavor.

Tacos with Strawberry Salsa and Creamy Cilantro Lime Sauce

1 (12 ounce) package soft-silken tofu
3/4 cup mild flavored vegetable oil (I used canola)
1 tablespoon minced garlic
1 tablespoon rice vinegar
1 teaspoon ground mustard seed
1 teaspoon salt (more or less to taste)
1 bunch cilantro (with stems)
2 tablespoons lime juice

Add all ingredients except lime juice and cilantro to a blender and puree until silky smooth. (I love using an immersion blender for this, as it whips it up nicely, is way less messy, and, to be honest, I don't have an expensive high powered table top blender, so the stick blender has always been my favorite kitchen gadget!) At this point, you have a tasty mayo-like base you can dress up in all sorts of ways...in this case into Cilantro Lime Sauce!

Add in the whole bunch of cilantro and lime juice and puree until green and smooth, but make sure there are still specks of cilantro in there. 

Keep refrigerated in an air-tight container for up to two weeks.

Yield: About 3 cups


Strawberry Salsa Fresca

Strawberry Salsa Ingredients.jpg

Created by Joni Marie Newman

2 cups chopped ripe strawberries
2 cups diced Maui Onion
1 cup chopped green onion
1 cup chopped cilantro
2 tablespoons minced garlic
2 tablespoons lime juice
salt, to taste
optional: chopped fresh jalapeno to taste

Add all ingredients to a mixing bowl and mix until well combined. Keep refrigerated in an airtight container until ready to use. Should last up to one week in the refrigerator.

Yield: About 6 cups


Cilantro Dip

1 bunch cilantro
1/2 cup of olive oil
1/4 cup of water
1 clove of garlic
1 tablespoon lemon juice
salt and pepper, to taste

Add all ingredients to a blender or food processor and puree until smooth.

Yield: About 1 cup


Grilled Maui Onion and Squash

Maui Onion
Squash
Olive Oil
Organic No-Salt Seasoning (available at Costco)

Slice onions and squash, drizzle with olive oil and add seasoning to taste. Grill or saute until tender.


Kale Chips

1/2 bunch curly kale
1 tablespoon olive oil
Salt, to taste

Remove the center rib from the kale leaves and cut into "chip-sized" pieces.
In a bowl, mix well with olive oil and a sprinkling of salt.
Spread them out in a single layer on a baking sheet.
Bake for about 10 minutes at 350 F degrees.
They should still have a nice green/brownish color, but will turn crispy.


Strawberry Smoothie

8 oz Orange Juice (or any fruit juice)
3 Bananas
1 cup Berries
5-6 Leaves of Kale (chopped, remove stem)
1.5 cup Ice

Blend all ingredients.

Yield: 6 to 8 (10oz) servings.


Kale and Apple Salad

3 bunches of Kale
4 green apples
1 cup of sliced roasted almonds
1 cup dried cranberries
1 lemon

Citrus Vinaigrette Dressing
1/2 cup olive oil
1/2 cup agave
1 lemon's juice and zest
2 Tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon pepper  

Separate Kale from the stem and break apart into bite-sized pieces.  Using a sharp knife slice the apples 1/4 inch thick and chop in small pieces.  Place in a bowl of cold water with 1 lemon's juice so they do not brown. 

To make the dressing: Combine all ingredients for the salad dressing and whisk together.  Pour over the kale and using your fingers, massage the dressing into the kale leaves.  Set aside once the leaves have become softer and darker.  Add in apples, almonds and cranberries and toss together.


Onion Rings

1/2 cup wheat flour
1/2 cup potato starch
1/2 cup water (or 1 egg)
1 large Maui Sweet Onion
oil, for deep frying

Whisk together first 3 ingredients.  Separate onion slices into rings.  Dip rings into batter, cover entirely.  Fry in batches for 1 to 1 1/2 minutes on each side or until golden brown.  Drain on paper towel.  Serve immediately.


Broccoli and Potato Soup

2 tablespoons olive oil
3 cups chopped broccoli
1 medium and cubed potato
1 medium onion cut
3 cups veggie stock
1 cup jack cheese

Brown onion in olive oil about 5 minutes
Add chooped broccoli, cubed potaoes and veggie stock
Bring to a boil, reduce heat and simmer 20 minutes or until veggies are soft
Cool for a few minutes, blend until smooth, add cheese to blender

Yield: about 6 servings


Sauteed Swiss Chard

1 bunch Swiss Chard
2 tablespoons Olive or Avocado Oil
black pepper, to taste
garlic salt, to taste

Heat oil in medium-large skillet. Tear or cut Chard into small pieces (about 2”). Add Chard to skillet a handful at a time. As chard cooks down and darkens, add more chard and stir in. When Chard has cooked almost through, add pepper and garlic salt to taste. (Use less seasoning as it can be easy to over do it!) 


Kimberly's Recipes from our CSA Day on Saturday, Dec. 5, 2015: Fall Spiced Apples & Persimmons

2 Fuji Apples
2 Fuyu Persimmons
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons honey
2 tablespoons butter

Slice apples and persimmons to desired size. The smaller the pieces, the faster it will cook. Add ground cinnamon, ground nutmeg, ground cloves, salt, and honey and toss all together. 

To make brown butter, melt butter in a medium or large sauté pan. After the butter is melted continue to cook it until the butter solids begin to brown. It will start to smell nutty. Be sure not to burn the butter. It should be brown, not black.

Once butter has browned, add the apples and persimmons and cook for 7-10 minutes. This will soften the apples and persimmons but they will still have a bit of a crunch. For softer apples and persimmons, you can cook them longer. Serve with coconut granola (recipe below).

Yield: 4 to 5 servings


Coconut Granola

6 cups rolled oats
7 ounces Coconut shreds
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clove
1/2 teaspoon salt
3 tablespoons melted coconut oil
1/2 cup honey

Preheat the oven to 275 F. Line two sheet pans (baking trays) with parchment paper, preferably with shallow sides, but a roasting pan will also work as long as it has a flat bottom and you are able to spread the granola out evenly.

Toss the oats and coconut together with the ground cinnamon, ground nutmeg, ground clove, and salt. Mix in 2 1/2 tablespoons of the coconut oil. Then mix in the honey. Some of the oats will stick together, but there won’t be large clumps. If you want granola clusters, you can add more honey and not mix so much.

Once everything is tossed together, use a paper towel and dip it in the remaining 1/2 tablespoon of coconut oil. Rub the coconut oil on the parchment paper to ensure the granola doesn’t stick to the parchment. This is really important if you’re using foil instead of parchment as the granola will be more likely to stick to foil than parchment paper.

Pour the granola on the two sheet pans and spread it out evenly. Bake granola for 1 hour and 30 minutes or until granola and coconut shreds are toasty and brown. The granola near the edge will toast faster than the granola in the center so be sure to toss the granola every 30 minutes. If you avoid this step, the granola near the edge may burn while the center may not be toasted enough.

This is a simple granola but you can make it your own by adding your favorite roasted nuts, seeds, or dried fruit. I always mix in roasted, chopped almonds and dried fruit after I’ve toasted the granola.

Yield: 8 1/2 cups


Cabbage Salad with Sesame Miso Vinaigrette

Cabbage Mix
1 medium head of cabbage or 1.5 lbs shredded cabbage
8 medium carrots or 1 lb shredded carrots
2-3 broccoli florets, with stalks or 1 lb pre-trimmed broccoli with stalks
1 bunch of cilantro

Sesame Miso Vinaigrette 
1 cup rice wine vinegar
1oz fresh, peeled ginger (about 1/4 cup minced)
2 med/large cloves of garlic, peeled
2 small green onions
1 jalapeño or fresno chile
1/2 cup brown sugar
2 teaspoons shiro miso paste
1/4 cup sesame oil

To make the Cabbage Mix: The easiest way to shred the cabbage, carrots, and broccoli is to use the shredder attachments on your food processor. If you don’t have a food processor with these attachments, you can chop the cabbage with a knife and use a cheese grater to shred the carrots. For the broccoli, you can cut off the florets, trim the stalks and shred the stalks with a cheese grater, just like the carrots. Don’t let the stalks go to waste, there’s plenty of nutrients in them. Pick the leaves of the cilantro and add to the cabbage, carrots, and broccoli.

You don’t have to use only these 3 vegetables, you can utilize what you have in your fridge and make it differently each time. For instance, kale, spinach, arugula, bokchoy, kohlrabi, and many other veggies would be delicious in this salad.

To make the Sesame Miso Vinaigrette: Peel the ginger, the best way to do this is with a spoon. Peel the garlic. Use only the green of the jalapeño and remove the seeds unless you want your dressing to be spicy. The spiciness comes from the seeds and membrane of the jalapeño. Place all ingredients in a blender except for the sesame oil. Once everything is bended, slowly pour in the sesame oil while the blender is still spinning.

Add 1 1/2 cups to 2 cups of the dressing to the cabbage mix. Season the salad with half a tablespoon of salt. This salad can be served immediately or the next day. It tastes even better the next day, when the veggies have had time to absorb the dressing. If you’re using leafy greens like lettuce instead of cabbage, it’s probably best to dress it right before serving. 

Great additions to this salad: roasted almonds, cashew, or peanuts, crispy wonton strips, orange or tangerine slices.

Yield: 20 cups Cabbage Mix, and 2 cups Sesame Miso Vinaigrette


Roasted Beets and Arugula Salad with Orange Vinaigrette

Beets can be cooked many different ways, this is how I like to cook beets!

Slow Roasting Beets in Water

1 1/2 lbs of beets, tops and bottoms trimmed, washed and scrubbed of all dirt

Preheat oven to 425 F. Trim tops and bottoms of beets. Wash and scrub beets of all dirt. Place beets in a baking dish or roasting pan and fill the pan halfway with water. Add a handful of salt to the water and on the beets. Cover with foil and bake until beets are tender when pierced with a fork, about 45-60 minutes depending on the size of the beets. Halfway through the cooking process, turn the beets. If the beets are very large, it may take more than an hour for them to finish cooking. When beets are tender, remove them from the water and let them cool down enough to handle. The best way to remove the skin is to use a paper towel and rub the skin off. Beets can be cooked ahead of time and stored in the fridge for 3-4 days.  

Beets can seem intimidating but they don’t have to be. They just take a long time to cook. A helpful tip to keep your hands from turning red when removing the skin or slicing, is to wear gloves. It really helps!

Orange Vinaigrette
1 cup freshly squeezed orange juice (about 3 oranges)
1/4 cup rice wine vinegar
1/2 of a small shallot
1/4 cup honey
1/2 teaspoon salt
1/2 cup olive oil

Place all ingredients in a blender except for the olive oil. Once the shallot is blended well with the liquids, slowly pour in the olive oil while the blender is still running. If using extra virgin olive oil, it is best to whisk in the oil by hand instead of blending. For some reason, blending extra virgin olive oil for too long can make it really bitter and it can ruin your vinaigrette. 

To make the salad, toss the vinaigrette with washed and dried arugula, season with a couple pinches of salt, and placed sliced beets over the top.  Great additions to this salad: crispy shallots, crispy bacon, goat cheese, walnuts.

Yield: 1  2/3 cups dressing


Sautéed Beet Greens

When preparing beets, always save the beet greens for sautéing or adding to soups!

1 bunch of beet greens
2 teaspoons olive oil
2 to 3 cloves garlic, minced
1 to 2 teaspoons salt, or to taste

Wash beet greens and trim off the stalks, chop beet greens to desired size. In a medium sauté pan, heat olive oil over medium heat and add garlic. Add the washed and chopped beet greens and salt. Cook for about 10 minutes or until beet greens are wilted and no longer taste bitter. You can add a bit of crushed red pepper if you like a bit of spice. 


Roasted Carrots and Onions

1 bunch of Tanaka Farms baby Maui Onions
1/2 bunch of Tanaka Farms carrots (about 6-8 medium sized carrots)
5 to 6 cloves of garlic, peeled and crushed
8 to 10 sprigs of thyme
2 teaspoons of salt
1 to 2 tablespoons olive oil

Preheat oven to 400 F. Wash onions and carrots. Trim roots off of Maui onions and trim tops, leaving about 3-4 inches of the green stalks. Cut carrots 1/2 inch to 1 inch in size. Place carrots, onions, garlic, and thyme in a baking dish lined with parchment paper or foil. Toss with olive oil and salt. Place in the oven and bake for 25-30 minutes or until carrots and onions are caramelized but not mushy, they should still have a slight bite to them. Remove thyme sprigs before serving.

Yield: 4 to 5 servings


Important Notices

Public Drinking Water Is Not Available. Bring your own or bottled water is available for purchase at $2.00/bottle.

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