Vicki’s Seasonal Vegetable Quinoa Burgers

Seasonal Quinoa Root Vegetable Burgers, by CSA member Vicki

Ingredients:

2 cups seasonal root vegetables [beets, carrots, turnips, summer squash (okay, it’s not a root veggie, but it’s still delicious) and whatever veggies you love, grated or chopped in Food Processor]

3 to 4 cloves of fresh garlic or ½ cup garlic scapes

1 cup pumpkin seeds

Olive oil

1 onion, finely chopped

1 cup quinoa, cooked

1 egg (or 1 tsp ground flax seed in 1 Tbs water) – optional

1 tsp ground cumin

Salt to taste

How to prepare:

Stir fry the veggies, garlic and pumpkin seeds in a bit of olive oil (or other favourite oil).

Blend mixture together in Food Processor. Pour into large mixing bowl. Add chopped onion, quinoa, and cumin and other seasonings. Add egg or flax seed mixture to help burgers hold together better.

Shape into patties and bake on a greased cooking sheet at 350 degrees for about 10 minutes. Sprinkle with your favourite dried herbs. Enjoy!

Cucumber Smoothie

You know it’s delicious as a snack, in all sorts of salads, and even as savoury cold soup, but have you tried cucumbers for dessert?!

2 large cucumbers, peeled and chopped

1-2 ripe bananas (preferably Fair Trade)

2 cups of raspberries, strawberries, or other summer fruit

About ½ cup of cold water (or try milk or almond milk), to achieve desired consistency

Combine chopped cucumbers and banana in blender or food processor. Add liquid and blend. Add raspberries. Blend till smooth. Chill before serving. Decorate with a few slices of cucumber or a handful of raspberries. Enjoy in a glass with a straw, or as an alternative to ice cream.

Garlic Scape Soup

Garlic Scape Soup – a delicious answer to all those early summer garlic scapes!

2 tablespoons extra virgin olive oil
1 dozen garlic scapes, chopped
3 garlic cloves, minced
3-4 scallions or onions, chopped
3 large russet potatoes, unpeeled and cut into 1/2–inch pieces
5 cups vegetable stock
3 large handfuls baby spinach leaves
juice of ½ a lemon
kosher salt and black pepper to taste
¼ cup light cream (optional)

1. Heat olive oil in a large soup pot over medium heat, then add the scapes and sauté for 2 minutes.  Add the garlic and scallions and sauté for 1 additional minute.

2. Add the potatoes and stock, bring to a boil, then reduce heat, cover, and simmer for about 20 minutes or until the potatoes are cooked through.

3. Remove from heat, add the spinach and puree using a hand blender. (A regular blender works too – Just make sure to process the soup in small batches, and hold the lid firmly in place, so the hot liquid doesn’t come squirting out and burn you.)

4. Season soup with lemon juice, salt and pepper.

5. Stir in the cream (if using).

6. Pour into bowls and serve!

Beet and apple salad with sprouted wheat berries

Apprentice LolaJean sprouted wheat berries for three days to make this delicious salad! Here are the instructions she followed. (We grow our own wheat, spelt, and rye, and the grain berries are available at the farm store and markets). Adapted from www.chefconsortium.com:

Sprouting wheat berries takes about three days.  First soak dry wheat berries in water overnight.  Drain the wheat berries the next day and rinse them twice a day for two days until a thin white sprout forms at the end of each berry. A mason jar with a fine mesh cover as a lid, angled down is a good way to contain them as they’re sprouting. When sprouted, you can stall the  process if you refrigerate the wheat berries.  If you continued to let the sprouts grow, they would eventually form green blades of wheatgrass, which, of course, are great for juicing.

Beet and apple salad with sprouted wheat berries

Ingredients

  • 4 small beets (or 2 large)
  • beet greens (reserved from the beets and washed)
  • 1 1/2 cups sprouted wheat berries
  • 1/4 cup olive oil
  • 3 Tbsp unfiltered apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp fresh ginger, grated
  • 1 apple, cored and cut into matchsticks
  • 2 Tbsp parsley, chopped
  • 1 Tbsp hot pepper sauce
  • salt and pepper to taste

Instructions

  1. Cook the beets in simmering water, one hour for smaller beets, up to an hour and half for larger beets. Peel the beets, then quarter and slice them. Combine the beet greens, olive oil, vinegar and maple syrup in a large bowl. Rub the greens between your hands to help tenderize the fibrous greens. Add the remainder of the ingredients to the bowl and season with salt and pepper.

Stir-fried Cabbage with Cumin Seeds

Adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking

1 large head green cabbage

6 Tbsp vegetable oil

1 Tbsp cumin or caraway seeds

2 tsp sesame seeds

2 onions, halved and thinly sliced crosswise

2 tsp salt

2 pinches cayenne pepper

2 Tbsp lemon juice

1 tsp garam masal (optional)

Trim outer leaves off cabbage. Cut cabbage in half lengthwise, and cut out and discard core. Cut crosswise into long , thin shreds.

Heat half the oil in a wide skillet over high heat. When hot, add half the cumin and half the sesame seeds. When sesame seeds begin to pop, add half the onions and cook stirring often until golden , about 5 minutes. Add half the cabbage, and cook, stirring often, until wilted and lightly browned but not cooked through, about 5 minutes more. Remove to a bowl, and repeat (make the next batch) with remaining oil, cumin, and sesame seeds, onion and cabbage. (Recipe can be made to this point up to 2 hours in advance and held at room temperature.

Just before serving, return all the cabbage-onion mixture to pan over medium heat. Add salt and cayenne, and cook, stirring, until cabbage is soft and sweet, about 7 minutes more. Stir in lemon juice and garam masala, and serve.

Makes 10 servings