Watermelon Radish, Beet and Mozzarella Salad

ImageServes 4

Earthy beets and fresh basil give a seasonal feel to this salad, created by Melia Marden, author of the new bookModern Mediterranean: Easy, Flavorful Home Cooking and executive chef at New York City’s The Smile.

You’ll Need:
-1 tbsp. orange juice
-1 tbsp. lemon juice
-¼ tsp. kosher salt
-¼ cup olive oil
-3 unpeeled red beets
-½ orange
-Fresh thyme sprigs
-1 tsp. kosher salt
-3 tbsp. olive oil
-1 cup water
-1 large watermelon radish
-8 oz. buffalo mozzarella
-4 fresh basil leaves

Preheat oven to 400°F. For the dressing, whisk 1 tbsp. orange juice, 1 tbsp. lemon juice, ¼ tsp. kosher salt, and ¼ cup olive oil.

Place 3 medium unpeeled red beets (rinsed, tops removed) in a baking dish. Cut ½ orange into 4 slices; arrange around beets. Top with a few fresh thyme sprigs, 1 tsp. kosher salt, and 3 tbsp. olive oil. Pour 1 cup water over beets. Cover with foil (poke a few holes in it), and roast beets until tender, 45 to 60 minutes. Uncover. Once beets are cool enough to handle, rub off skin with a paper towel, then cut into wedges.

Slice 1 large watermelon radish (or 4 medium red radishes), and place on plates with beets, 8 oz. buffalo mozzarella (tear into pieces), and 4 fresh basil leaves (tear into pieces). Garnish with orange slices. Finish with salt, pepper, and dressing.


Apricot Beets


Hot tip from one of our CSA members: Cook your beets in apricot juice. Then, let them cool, slice and enjoy on their own or in a salad. Even those who don’t like beets might find these irresistible!

Peruvian Tart with Chard and Kale

Submitted by CSA Member Catherine Cappelli

Pastel de acelga (Chard tart)
Author: Peru Delights
Prep time:  1 hour 30 mins
Cook time:  1 hour
Total time:  2 hours 30 mins
Serves: 6-8
  • 2½ cups all-purpose flour
  • ½ cup butter
  • ½ cup vegetable shortening
  • Salt
  • 1 teaspoon sugar
  • 5–6 tablespoons iced water, for blending
  • 2 bunches swiss chard (and/or kale!)
  • 1 bunch spinach
  • 2 garlic cloves, chopped
  • ½ medium yellow onion, diced
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • Pinch nutmeg
  • ½ cup grated Parmesan cheese
  • 6 eggs
  • Egg wash (1 beaten egg with 1 tablespoon water)
  • 4 limes, cut in quarters
  1. For the pie crust:
  2. In a food processor combine flour, butter, vegetable shortening, 1 teaspoon salt, and sugar. Pulse the mixture until it resembles oatmeal. Add 5–6 tablespoons iced water, one at a time, and pulse until a dough forms. Wrap in plastic film or put in a plastic bag and refrigerate at least 30 minutes.
  3. You can do this by hand: place flour, butter and vegetable shortening, salt and sugar in a bowl, and work with a pastry cutter or two knives until it looks like oatmeal. Add the iced water, mixing with a fork.
  4. (Dough can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.)
  5. For the filling:
  6. Trim the chard by removing the tough vein through the middle and keeping the tender leaves. Chop the chard into small pieces. Trim the spinach leaves by removing the stems and then chop into small bits as well.
  7. Rinse them under cold water and set aside.
  8. In a medium-sized sauce pan set over medium-high heat, warm the oil and then toss in the onions, and garlic. Sautee until soft and translucent, about 3 minutes. Add in the chard and spinach, salt, pepper, and nutmeg. Toss together and cook for another 2-3 minutes or until the greens have cooked down and wilted. Take off the heat and mix in the grated Parmesan.
  9. Taste for seasonings. Sometimes as this sits, the mixture gets juicy from the water from the greens.
  10. Be sure to drain the extra juice before putting the filling into the pie (otherwise it will get soggy).
  11. Preheat the oven to 375 degrees. Grab a pie dish and set aside.
  12. Take half of the pie crusts out of the fridge and take off the plastic wrap. Throw some flour onto your working surface and put the crust on top, dusting some extra flour on the pie crust and your rolling pin. Working quickly, roll the pie crust until it’s about the size of the pie dish, turning it over, dusting it with flour occasionally to ensure it doesn’t stick to your work surface. Transfer onto your
  13. pie dish. Use your fingers to gently tuck it inside the dish allowing the rest to drape over. Use a fork and prick the pie crust all over.
  14. Pour the chard and spinach filling over the pie dough and flatten. Make 6 small holes (1 in each direction) in the filling and gently drop one egg into each
  15. one, being careful .
  16. Grab the rest of the pie crust from the fridge and repeat the process. Drape it over on top of the filling and eggs and gather the edges to seal the pie in a rustic way.
  17. Brush egg wash all over the top and place into the middle rack of the oven and bake for approximately 45-55 minutes or until the top crust is golden brown.
  18. Let cool for about 10-15 minutes before slicing and serving with lime wedges.

Kale Salad with Quick-Pickled Watermelon Radish

Reposted from The Kitchn

1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted

Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale – OR – arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.

Dill Dipping Sauce

From Bon Appetit, July 2013

Mix one finely chopped small shallot, 1/2 cup plain 2% fat Greek yogurt, 3 tablespoons finely chopped fresh dill, and 2 tablespoons fresh lemon juice in a small bowl; season with kosher salt and freshly ground black pepper.

ImageRecommended for homemade fish sticks or as a dip for blue corn tortilla chips.

Pasta with Garlic Scape Pesto

photo (5)

By Ian Knauer
Reposted from Epicurious, May 2012

Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. You can find them in the early summer and midfall at farmers’ markets. If you grow your own garlic (which is easy), trim the scapes off before their flowers open. This forces the plant to focus on bulb production and increases the size of the garlic cloves. My Aunt Denise introduced me to the idea of garlic-scape pesto. Here I use it to sauce pasta; you can also spread it on crostini or use as a pungent dip for crunchy vegetables. If all you have are salted pistachios, forgo the salt in the recipe and add salt to taste at the end.

For the pesto

  • 10 large garlic scapes
  • 1/3 cup unsalted pistachios
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound spaghetti

Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month./0 In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

Allandale Note: You can add a little basil for a sweeter flavor. Pine nuts or almonds can be substituted for pistachios.