In this week’s video I show you what I made in weeks 6 and 7 of my CSA. I didn’t plan to show every single week, but so far I keep getting so much good stuff! If you missed it, check out my previous CSA posts.
My cooking style is pretty laid back, so I don’t generally measure ingredients, I just throw stuff together. But I have written out the ingredients and approximately how much was used so you can see all the “recipes” below!
Here’s a list of everything I made so you can jump right to the section below.
And be sure to check out the video if you haven’t already!
Sautéed Summer Squash and Carrot Tops
Ingredients
- 2 yellow summer squash, diced
- 2 zucchini, diced
- 1 bulb green garlic, minced (or 3 or 4 cloves regular garlic)
- ¼ cup chopped fresh oregano
- 1 tablespoon chopped fresh basil
- Carrot tops from 2 small bunches of carrots
- A couple tablespoons apple cider vinegar
Directions
- Steam the diced summer squash and zucchini for about 5 minutes on the stovetop.
- Water sauté the green garlic. Take half of the sautéed garlic from the pan and mix in a bowl with the the steamed squash and herbs.
- Add the carrot tops to the skillet with the other half of the green garlic and sauté until wilted.
- Serve the carrot tops and squash with brown rice and your choice of beans.
Glazed Roasted Carrots
Ingredients
- 1 small bunch carrots (trim the ends, and your choice to peel or not)
- 1 tablespoon date syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon mustard
- 1 tablespoon green garlic, minced
- 1 or 2 fresh basil leaves
Directions
- Roast the carrots at 400 degrees about 20 minutes until they soften and start to brown (or longer if using larger carrots).
- Sauté the garlic in a small saucepan for about 2 minutes over low heat.
- Add date syrup, balsamic vinegar, and mustard to the pan and heat through for another minute.
- Pour the glaze over the carrots when they are done roasting and top with basil. Save any leftover glaze in the fridge to use as a salad dressing or sauce for other meals.
Basil Walnut Pesto
Ingredients
- 3 to 4 cups loosely packed basil
- ¼ cup walnuts
- 2 tablespoons lemon juice
- 2 or more tablespoons balsamic vinegar
- water as needed
Directions
- Add basil, walnuts, and lemon juice to food processor and pulse 4 or 5 times.
- Open and scrape the sides, add the balsamic vinegar, replace the lid and pulse a few more times.
- Check the consistency and add more lemon juice, balsamic vinegar, or water to get a slightly runny consistency.
- Mix into salads, pastas, pizzas, or check out the next recipe!
Summer Squash Lasagna
Ingredients
- Any kind of summer squash or zucchini, thinly sliced lengthwise (about 4 to 5 total squash)
- ½ to 1 cup pizza sauce (I used a leftover packet from the Plantstrong pizza kit)
- 1 package mushrooms (8 ounces), thinly sliced
- 1 onion, thinly sliced
- 1 teaspoon low sodium tamari, soy sauce, or Bragg liquid aminos
- half a head of green garlic or about 4 cloves of regular garlic, minced
- 1 can white beans (great northern, cannellini, or navy)
- 2 to 3 tablespoons basil pesto (see recipe above)
- 3 tablespoons hempseeds
- 2 tablespoons nutritional yeast
- about 5 raw unsalted cashews
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- black pepper to taste
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Water sauté the onions and mushrooms with the tamari for about 5 minutes until they soften and start to brown. Add the chopped green garlic and sauté another minute or two. Set aside for step 4.
- Meanwhile, mash the white beans in a small mixing bowl and then mix in the pesto, set aside for the next step.
- Start to layer the lasagna in a small casserole dish (about 8 by 11 inches), layering as follows:
- spread a thin layer of the pizza sauce in the bottom (using about one third of the sauce)
- create a layer of the thinly sliced squash to cover as much of the bottom of the pan as possible
- dollop half of the white bean mix over the first layer of squash and spread evenly
- spread half of the mushroom and onion mix on top of the bean layer
- add another layer of squash and then top with another layer of marinara (using another third or about half of what is left)
- dollop the remaining bean mix and spread evenly
- add the remaining onions and mushrooms and spread evenly
- add a final layer of squash and cover with the rest of the marinara
- Cover with foil and bake for about 30 minutes.
- While that bakes, make the topping crumble by grinding the hempseeds, cashews, nooch, garlic powder, onion powder, and black pepper using a small blender or food processor.
- After the casserole bakes for 30 minutes, remove it from the oven and turn the oven temperature up to 400 degrees Fahrenheit. Top the casserole with the crumble and then bake for another 10 minutes uncovered.
- Allow to cool for 5 to 10 minutes and enjoy!
