7/21/2016 0 Comments Grandpa Joe's PicklesBy Lisa Shaub
Layer 1/4” of salt on the bottom of the jar. Add your spices, then the cucumbers. You can really jam them into the jar. If there is space, feel free to add another veggie such as radish or carrots. Add more salt to the top, and fill with filtered water until the top of the jar is full. Seal the lid and keep in the fridge. Enjoy in 2-3 days. I add more cucumbers and drink the juice as I go along. If you add more water, add more salt. Oy, it's yummy!
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7/21/2016 0 Comments Oodles of Zoodles Salad
During the cooler months, I do like to cook the zucchini, as one might pasta. But in summertime, there’s nothing fresher or more appealing than 4-6 zucchini “noodles” raw, tossed with about a cup of torn red leaf kale, a handful of chopped cilantro, drizzled with a bit of grapeseed or olive oil and pink Himalayan sea salt, then lightly dressed with a mixture of olive oil, rice wine vinegar, balsamic, the juice of 1/2 lemon, a 1/4 teaspoon of mustard and a titch of raw honey or real maple syrup. Dish up and top with a couple of leaves of fresh mint or basil for the perfect presentation.
There are tons of clean-food alt options for this salad, depending on how you like to eat. Throw some lovely cold peeled shrimp on top, doctor with small squares of tofu as a cheese substitution and baby grape tomatoes, grate fresh carrots or radishes around the perimeter. However you end up preparing your Oodles of Zoodles, enjoy! 7/8/2016 0 Comments Beet Hummusby Christopher Totaro Editor's note: Chris submitted this before July 4th, and though we're just posting it now, we think it's an amazing recipe for a barbecue any time!
Ingredients:
2 large red beets 1 15.5-oz can chickpeas, rinsed 3 tablespoons tahini 2 tablespoons extra-virgin olive oil (plus extra for roasting beets & garlic) juice from 1/2 lemon 4 cloves garlic 2 sprigs fresh dill 3 teaspoons dried cumin salt & pepper, to taste Directions: ✼ Preheat the oven to 500°F ✼ Lay beets on two layers of tinfoil and drizzle with olive oil, salt, and pepper (I also spray the beets with coconut oil spray so that the salt and pepper stick nicely) ✼ Wrap tightly and place in pre-heated oven for one hour and fifteen minutes ✼ After an hour of roasting add the garlic cloves to the tinfoil package so that the garlic can roast with the beets for about fifteen minutes ✼ Remove the tinfoil package from the oven ✼ Once cool enough to handle, quarter the beets and place it in a high-speed blender ✼ Add the chickpeas, tahini, olive oil, lemon juice, garlic, dill, salt & pepper. ✼ Blend on high speed until smooth |
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