CSA Recipes

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

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

For more awesome videos, check out her youtube channel here


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

Blend in a Blender or Food Processor until smooth. 
 

 

Grilled Onion Maui 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. Remove the center rib from about half a head of kale leaves and cut into "chip-sized" pieces.

2. In a bowl, mix well with 1 tbsp of olive oil and a sprinkling of salt.

3. Spread them out in a single layer on a baking sheet.

4. Bake for about 10 minutes at 350 degrees.

They should still have a nice green/brownish color, but will turn crispy.


Strawberry Smoothie

8oz 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.
Makes approximately 6-8 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

Directions:

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. We recommend the dressing below, or you can choose another! Use a dressing or lemon or oil to soften the leaves by massaging the it into the kale.


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

Directions:  

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 tbsp 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


Sauteed Swiss Chard

  • 1 Bunch Swiss Chard
  • 2 Tablespoons Olive or Avocado Oil
  • Pepper
  • Garlic Salt

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 season.) Turn off heat and serve immediately. 


Kimberly's Recipes from our CSA Day on Saturday, Dec. 5, 2015

Fall Spiced Apples & Persimmons

  • 2 Fuji Apples
  • 2 Fuyu Persimmons
  • 2 tspoons ground cinnamon
  • 1/2 tspoon ground nutmeg
  • 1/2 tspoon ground cloves
  • 1/2 tspoon salt
  • 2 Tblspoons honey
  • 2 Tblspoons 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).

Serves 4-5


Coconut Granola

  • 6 cups rolled oats
  • 7oz Coconut shreds
  • 1 Tblspoon ground cinnamon
  • 1 tspoon ground nutmeg
  • 1 tspoon ground clove
  • 1/2 tspoon salt
  • 3 Tablespoons melted coconut oil
  • 1/2 cup honey

Preheat the oven to 275F. 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.

(Makes approx. 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

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.

(makes 20 cups loosely packed)

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

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.

(Makes 2 cups)


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 425F. 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 (makes 1 2/3 cups)

  • 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 tspoon 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. 


Sautéed Beet Greens

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

Wash beet greens and trim off the stalks, chop beet greens to desired size. In a medium sauté pan, add 2 tspoons olive oil and 2-3 minced cloves of garlic. Add the washed and chopped beet greens and 1-2 tspoons of 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)
  • 5-6 cloves of garlic, peeled and crushed
  • 8-10 sprigs of thyme
  • 2 tspoons of salt
  • 1-2 tablespoons olive oil

Preheat oven to 400F. 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.

(Serves 4-5)