This is our first year being part of a CSA. I have wanted to join for many years but just didn't pull it together until now. So I signed us up for a full share because we're vegan-ish and we eat a lot of stuff that comes from the ground.
So back in June, during the first week of our pick up, I was desperately excited to go get my veggies. It's possible I was a little too excited because I dressed the part. Think sunglasses and flip flops (even though it wasn't nearly warm enough) and my basket.
My cute little basket that I have held on to for years even though it is not so little and also a gi-normous storage nightmare. But I held on to it knowing that someday, just someday I would have a perfect use for it.
And guess what basket? Your day is now. Because you must have been specifically made for veggie pick up day. And you're cute. And that's important.
In our basket and to our table, this week I have a delicious recipe featuring dandelion greens and beet greens.
The original recipe is courtesy of Vegetarian Times via Terra Verde. Because as if growing vegetables and managing a CSA isn't enough, Amy and Skuter, also create a newsletter with recipe ideas to go along with what's in your basket for the week. And that's just fantastic.
I did make some small changes to the original recipe. Either way, this is a quick and simple side dish that goes great with anything Gardein, though my favorite are the beefless tips. These greens would also be fantastic wrapped up in a tortilla with some quinoa or goat cheese, if you do that.
They are tangy, and crunchy and the flavor and texture of the garlic and cashews are a perfect compliment.
Adapted from Vegetarian Times (April/May 2011)
About 3 Tablespoons extra virgin olive oil
6 or 7 garlic scapes, chopped
3/4 cup raw cashews, roughly chopped
Fresh cracked pepper
1 bunch dandelion greens, ends trimmed and cut into about 2 inch pieces
1 bunch beet greens, ends trimmed and julienned into about 2 inch pieces
About 3 Tablespoons balsamic vinegar
In a pan, combine olive oil, scapes and cashews. Cook over low/med heat, stirring continually, until nuts and scapes are golden brown. Add sea salt and fresh cracked pepper.
Add dandelion greens and beet greens to your pan, stir until just combined then turn off heat. Add balsamic vinegar and toss until fully combined.
Note: The greens should just be wilted, not fully cooked through. Turn off heat on greens sooner than later.
Taste greens and add salt and pepper if needed.
Transfer to a serving platter or bowl. You can also serve directly onto plates or, as I said above, wrap them in a tortilla with quinoa or goat cheese, if you eat goat cheese.
The crunch is still in the greens, the cashews lend a buttery flavor and crunchy texture, the garlic is tangy and toasty. All around a fantastic side!