Member ideas and suggestions

I request and welcome ideas and suggestions from members - our membership is made up of so many good cooks and knowledgeable people (even a few professional chefs!). It is great to share with all members how the harvests are being enjoyed - please send your ideas to me at lindadansbury@comcast.net.

Emily Mahoney sent me two of her recipes for using several veggies within one dish. Both are great in that her recipes promote ways to get children to eat the veggies - I appreciate this, because without young children at home, I don't often think that way. Thanks Emily! Below are her recipes and thoughts around them:

"I'm very excited for the CSA this year! I've been testing out all kinds of new recipes over the winter, and will share the best ones whenever we get crops that match the ingredients. One that I made recently is something I like to call 'salad nachos'."

Ingredients:
Turnips, sliced
Swiss Chard, stems separated and chopped
Onions, chopped
Any addition veggies you have on hand
Tortilla chips
Cheese
Salsa
Sour Cream

Saute the onions and swiss chard stems. Once soft, add swiss chard leaves (ripped into bite size pieces). Cook until the leaves have wilted down. (Add in any other veggies you want to use during this step - just add to the pan and cook with other items)

Slice the turnips. These will act as chips in the nachos, so thicker slicing is better. I supplement with regular tortilla chips as well for more stability. I have also used radishes, baked sweet potatoes, and baked beets as the "chip" before.

Layer the cooked veggies with the "chips" (turnips + tortilla) and shredded cheese. Nuke in microwave.

Top with salsa and sour cream.

Here is Emily's other recipe - I plan to make it this coming week.

A very refreshing salad. I combined one of the heads of lettuce with my endive, a 16 oz can of chickpeas, 3oz of crumbled feta cheese, and 1/4 of a watermelon roughly chopped. I made my own dressing, with the goal of using up as much of the dill I got last week as possible. Here's the recipe:

Creamy Avocado Dill Dressing

1 avocado
Dill (amount based on personal preference)
Mint (amount based on personal preference)
1 cup plain greek yogurt
1 cup milk

Combine all in food processor. I just estimated the milk and kept adding more to get it to a consistency I liked. This would probably be good with garlic scapes or pea shoots in it as well.