Root Vegetable Chili Soup

1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (11/2 lb.)
2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)
1 small red bell pepper, chopped (2/3 cup)
1 jalapeño pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Chopped green onions or cilantro for garnish
1. Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
2. Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.
3. Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
4. Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.

Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 TBS chopped cilantro
2 ears corn, steamed 7 minutes and cut from cobs
1 TBS extra virgin olive oil
2 medium tomatillos, chopped in 1/4” dice
2 tsp lime juice
1 scallion, chopped fine
Sea salt and freshly ground pepper
Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently.
Season to taste and serve either room temperature or chilled

Kyle’s Dal Curry

6 TBS olive oil
1 tsp ground coriander
1 cup chopped onion
2 tsp tumeric
1/4 to 1/2 tsp chili powder
3 cups vegetable or chicken broth
1/2 tsp black pepper
2 cups red lentils, rinsed
2 tsp cumin
1/2 can coconut milk
Salt & pepper to taste

Bring broth to a simmer and add lentils. Simmer until lentils are soft. In a separate skillet add olive oil and sauté onions until translucent. Add all spices and cook for 3 minutes. Combine cooked lentils, seasoned onions, and coconut milk together. This will produce a chunky texture. If you prefer a smoother consis- tency, you can blend in a food processor.
Options: For a simple version, add fresh diced tomatoes and cilantro, and serve over rice. OR include more vegetables: Steam or boil a variety of vegetables (carrots, broccoli, cauliflower, zucchini, summer squash, swiss chard, fresh basil, beans, etc.). Top cooked vegetables with the curry. The possibilities are endless. I usually make a double batch of the curry, and freeze half. It makes a great, fast, easy meal. Just add vegetables or rice and serve. Or just eat with pita bread.

Cilantro Peanut Dip

from Bill Brewer
1/4 cup oil (olive or canola)
1-2 cups cilantro
1 cup unsalted peanuts
3 cloves garlic
1/4 cup soy sauce
2 TBS rice wine vinegar
1/3 cup sugar
1 TBS lemon juice
1 small hot pepper – to taste
1 small sweet pepper
Add everything in a food processor and blend to a smooth consistency. Use as a dip for veggies, crackers, or my favorite – pretzels!

Veggie and Bean Wrap

2 TBS cider vinegar
1 TBS olive oil
2 tsp finely chopped canned chipotle chile in adobo sauce
1/4 tsp salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 avocado
1/2 cup shredded sharp Cheddar cheese
2 TBS minced red onion
4 8 to 10-inch whole-wheat wraps or tortillas
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Chinese Chicken Noodle Soup with Sesame and Green Onions

1 lb. skinless boneless chicken breast, cut in 1/4″ strips
3 Tbsp. soy sauce
2 Tbsp. dry Sherry (cooking wine)
2 Tbsp. oriental sesame oil
3 tsp. minced garlic
3 Tbsp. tahini (ground sesame seeds)
2 Tbsp. peeled and minced fresh ginger
1 Tbsp. sugar
1 Tbsp. seasoned rice vinegar
1½ tsp. chili-garlic sauce
4 cups Napa cabbage, chopped
6 green onions, thinly sliced
8 cups canned low salt chicken broth
14 oz. package Chinese pan-fry noodles, cooked and drained
½ cup fresh cilantro
Salt and ground black pepper to taste*
Directions: In a medium bowl, stir chicken, soy sauce, Sherry and 1 Tbsp. sesame oil. Let stand 20 minutes or refrigerate up to 2 hrs. In a small bowl, whisk garlic, tahini, ginger, sugar, vinegar and chili sauce. In a heavy large pot, over medium-high heat, heat remaining sesame oil, add cabbage and green onions; sauté about 5 minutes or until cabbage is tender. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer about 5 minutes or until chicken is cooked and internal temperature reaches 165 degrees. Add noodles, stir in half of cilantro. Season with salt, pepper and remaining cilantro.

*additional salt and pepper not included in analysis
Serves 12 (one cup each). Per 1 serving : 220 calories, 7 g fat, 16 g protein, 25 g carbohydrate, 2 g fiber, 680 mg sodium

Quinoa, Corn, and Tomatillo Salad

2 cups cooked quiona (prepare according to package directions)
2 ears corn, steamed 7 minutes and cut from cobs
2 medium tomatillos, chopped in 1/4” dice
1 scallion, chopped fine
2 TBS chopped cilantro
1 TBS extra virgin olive oil
2 tsp lime juice
Sea salt and freshly ground pepper
Directions: Place quinoa, corn, tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and
serve either room temperature or chilled.

Adobo Chips with Warm Goat Cheese and Cilantro Salsa

Suggested by CSA member Sarah
Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice

Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas

Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

Preparation – To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour. Preheat oven to 375°.
To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn
wedges. Bake an additional 10 minutes. Reduce oven temperature to 350°.
To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm

Enchiladas with Roasted Tomatillo Chile Salsa

from Food Network
Tomatillo Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

For the salsa:
Preheat oven to 400 degrees. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still
chunky.

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Fresh Salsa

Real Simple Magazine

2 cups diced tomatoes
1/4 cup chopped white onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced hot pepper (remove seeds for less heat)
1 1/2 teaspoons fresh lime juice
3/4 teaspoon kosher salt (or to taste)
1 small garlic clove, minced
Directions: Combine all the ingredients in a bowl. If you prefer a smoother texture more like jarred-pulse half the salsa in a food processor, then combine it
with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.