Community Supported Agriculture


No-Noodle Chinese Salad with Peanut and Ginger Dressing

10 oz tofu or chicken
1 tsp. olive oil
1/3 cup rice vinegar
1 1/2 Tbsp. minced fresh ginger
1 1/2 Tbps. soy sauce
3 Tbsp. agave or sugar
1 tsp. dijon mustard
1 tsp. salt
3/4 cup peanut oil


1 small green cabbage, cut in half lengthwise, cored, cut into 1/4 inch wide crosswise slices
1/2 small head red cabbage, cored, cut into 1/4 inch wide crosswise slices
2 hearts of romaine lettuce, cut into 1/4 inch wide crosswise slices
1 large carrot, cut into 1 inch long matchsticks
1/2 cucumber, thinly sliced
1/3 cup coarsely chopped fresh cilantro
2 green onions, cut into 1/4 inch think diagonal slices, including dark green stalks
1/4 cup chopped roasted peanuts
Garnish: 3 Tbsp toasted sesame seeds

1.  Prepare tofu by frying (or chicken how you prefer)
2.  Prepare dressing: In small bowl, combine vinegar, ginger, soy sauce, agave or sugar, mustard and salt.  Stir to combine with fork or whisk.  Stir or whisk in oil.
3.  Prepare salad:  In large bowl, toss cabbages, romaine, carrot, cucumbers, cilantro, green onions, peanuts, and source of protein.  Stir dressing and pour over salad.  Toss.  Divide between plates and top with sesame seeds.

Source: Melissa's Everyday Cooking with Organic Produce

Basic Hummus

This is the first recipe for hummus I ever used, from the Moosewood Cookbook.  I've since progressed to making all kinds of hummus, with lots of different flavors, including lots of cumin, or a curry powder hummus, and without tahini.  It's fun to experiment with whatever herbs are in season.

2-3 medium cloves, sliced (or garlic scapes!)
1 large handful parsley (cilantro also is a good substitute)
2 healthy scallions, in 1-inch pieces
3 cups cooked garbanzo beans (to make a healthier hummus, soak and cook your own beans.  The canned kind don't have equal nutrition)
6 Tbsp tahini (we often go without, it's expensive)
6 Tbsp lemon juice (sometimes we just use apple cider vinegar)
1 tsp salt (to taste)
optional: cayenne and a little cumin.  (we also use black pepper almost all the time)
I often add a few tablespoons of olive oil, especially if there's no tahini.

Place garlic, parsley, and scallions in a food processor and mince.  Add beans, tahini, lemon juice, salt (and olive oil) and puree to a thick paste.  Season to taste.  Transfer to a tightly lidded container and chill. (I think we eat it pretty much immediately.  But it will last a few days if you want to make a couple of batches.  It takes extra time to soak and cook the beans, so we cook a lot of them when we make hummus.  It's good on bread, sandwiches, fresh veggies, on rice, so many things.  A good source of protein.)

Garlicky Kale with Tahini Dressing

5 or 6 cloves of garlic, thinly sliced
3 T olive oil
2 bunches kale, well rinsed and coarsely chopped
1/4 t salt
Tahini dressing (see below)
Lemon wedges to serve

Sauté the garlic in olive oil over medium-high heat for about 2 min, stirring frequently, until golden brown. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes. Serve with a drizzle of tahini dressing. Garnish with lemon wedges.

Tahini Dressing
Makes 2 cups (way more than you need for above, but it also goes great on salads.)
8 T olive oil
3 cloves garlic, chopped
1/2 c tahini
2 T balsamic vinegar
1/2 t salt
Juice of 1 lemon
Several dashes fresh black pepper
1/2 t paprika
1/2 c cold water
Heat the garlic in olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant. Place the heated garlic and all other ingredients and blend until smooth. Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it's chilled.

Adapted from Vegan with a Vengeance by Chandra Moskowitz