I told you tomatoes were coming. I love tomato season so much. Over the last 6 years I’ve been with the farm I’ve harvested tomatoes every Tuesday throughout their growing season and have looked forward to the first ripe ones each year like a kid on Christmas. That said, this box is finally really feeling like summer! I’ve included some fairly simple recipes here because that’s how I’ve been eating lately. In my time away from the farm I moonlight as a fish monger and this is the busy season, leaving time not so much on my side. Quick, easy meals that utilize the whole CSA box are needed. The beauty of these super fresh veggies is that they need little to be delicious and satisfying. -Liz

Quinoa Bowl with any Veggies
One of the easiest and tastiest ways to use a variety of veggies is to toss them together with quinoa or a grain of your choosing. Try the seared green beans (next recipe) in here, they’d be awesome! Again, this is less of a strict recipe and more of an idea. Adapt it to what you have on hand.
I’ve included Andrea Bemis’ tahini miso dressing which really helps tie everything together.

1 C quinoa, cooked according to package instructions
4-5 C.mixed veggies like summer squash, broccoli, carrots, beets, anything. Really. Even those tomatoes would be amazing roasted a bit and thrown in here. Just be sure to cut all the veggies into equal size pieces.
Olive oil
Salt and pepper

Preheat oven to 400. Place veggies on sheet pan, drizzle with olive oil and season with salt and pepper. Roast for 18-22 minutes. Keep an eye on things, clearly your firmer crunchier veggies may take a bit longer but don’t cook the bejeezus out of them you want them with a little bite still. Toss the veggies about half way through cooking.
Spoon quinoa into serving bowls and top with roasted veggies. Drizzle a bit (or more) of that tahini dressing and dig in! (No one would stop you if you wanted to put a fried egg on top of this either and you’d be really happy you did!)

Tahini Miso Dressing
¼ tahini
1 tbsp white miso
1 tbsp fresh lemon juice
¼ c warm water, plus a little more to thin if needed

Whisk together the tahini, miso and lemon juice. Slowly add ¼ C warm water, adding more if necessary to reach the desired consistency. If you’ve never worked with tahini before it tends to seize up a little before smoothing out into a lovely smooth sauce. Season with pepper. Any extra will keep in the fridge for a good week or two.


Quick Seared Green Beans with Garlic
I could eat these every day, every meal of the day, cold, hot, whatever. Equally as good done in a hot pan on the stove as they are in a cast iron on the grill. Just be sure to add the garlic later so it doesn’t burn.

2 tablespoons extra-virgin olive oil
1 pound green beans or yellow wax beans, or a combination of both, snap the stem end off
4 cloves garlic, minced
Splash of soy or liquid aminos
Coarse salt and freshly ground pepper

Heat a large skillet, over high heat. Add oil and swirl it around a bit; add beans and saute, stirring frequently, until crisp-tender and blistered in places, 6 to 8 minutes. Reduce heat to medium and stir in garlic. Saute just until garlic is fragrant, about 1 minute. Splash in soy or aminos. Remove from heat, season with salt and pepper, and serve.


Roasted Cabbage Wedges
The high heat needed to roast the cabbage brings out the sweetness in this often maligned vegetable. If you think a pile of cabbage doesn’t sound appealing, try this. The mix of slightly charred edges and sweet tender leaves will win you over and you’ll be thrilled every time you see a giant head of cabbage in your CSA box. Add some brown rice and stir fried chicken or shrimp and dinner is done!

1 medium head cabbage, cut into 6-8 wedges, keep the core intact so the leaves stay together.
Olive oil
Salt and pepper
Soy sauce (optional)

Preheat oven to 400.
Coat bottom of a cast iron pan with olive oil, alternatively you can just use a sheet pan if you don’t have a big enough cast iron pan. Add cabbage wedges, turn to coat in the oil and season with salt and pepper. Roast in the oven until a bit charred on the outer leaves but tender crisp in the middle, about 25 minutes. If desired, splash with a bit of soy sauce about 15 minutes into roasting time.
**Alternatively, you can throw these wedges right on the grill. Apply oil directly to the wedges and season with salt and pepper. Place directly on the grill and cook for about 20 minutes, flipping part way through.



Things I’m planning on making this week with no real recipe in case you need some gentle inspiration: 😊

• BLT’s: It’s the first of the tomatoes and a BLT is always a must!
• Grilled Salmon Nicoise: Green beans mean nicoise salad to me. Sockeye has been looking amazing lately and a nice chunk of that grilled with veggies sound perfect. Try it with that miso tahini dressing!
• Zucchini noodle carbonara: I mix a little whole wheat linguine and spiralized summer squash together with some egg and cheese and probably kale and maybe bacon or smoked salmon.
• Crispy trout with a veggie hash and garlic herb yogurt
• Fish tacos with crispy cabbage slaw and quick pickled spicy carrots (maybe I’ll share these recipes later on, they’re pretty dang good).

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