Inspired by last week’s post, "Tips for Using Your CSA: Getting the Most from Your CSA" via Alexandra's Kitchen, we’ve created seven quick ways to use your Fresh City Box. One for every day of the week!

QUINOA STUFFED SQUASH

  1. Halve and roast a squash until fork tender.
  2. Make a quick quinoa pilaf with cooked quinoa, garlic, lemon or orange juice, nuts/seeds/cheese of your choice.
  3. Stuff the squash with the quinoa pilaf, bake 5-10 minutes longer and serve.


MIXED GREEN SALAD WITH ROASTED FRUIT

  1. Cut one apple into eight slices and three plums in half. Add half a cup of walnuts or pecans. Roast at 350 degrees for 15 minutes.
  2. Remove from oven; pour over one tablespoon of each mustard and honey, two tablespoons balsamic vinegar, and one tablespoon of olive oil.
  3. Toss over mixed greens, then top with cheddar or chevre.

QUICK-SAUTEE BOK CHOY

  1. Start with crushed garlic, ginger, and a teaspoon of canola oil.
  2. Sautee one minute, then add halved baby bok choy (add some mustard greens or thinly sliced radish or carrots from last week!).
  3. Stir rapidly, cooking only 3-5 minutes. Season with salt, pepper, and a drizzle of sesame oil.

BEET SALAD WITH APPLES OR FENNEL

  1. Steam beets for 15-20 minutes. Remove and cool slightly, then peel. Slice into half-moons.
  2. Juice a lemon or orange, mix with olive oil, mustard, garlic, salt, and pepper.
  3. Thinly slice fennel or apples, toss with the dressing, then add beets. Garnish with pumkin seeds, nuts, or goat cheese.

JERUSALEM ARTICHOKE & KALE CHIPS

  1. Wash and de-stem kale. Rip into pieces (not too small, it will shrink). Thinly slice the Jerusalem artichokes.
  2. Toss each veggie with olive oil, salt, and dried herbs (thyme or rosemary) or chili flakes.
  3. Bake at 350 for 20 minutes, until the kale is crisp and the artichokes are golden brown.

ROASTED GARLIC AND JERUSALEM ARTICHOKE SOUP

  1. In a shallow baking dish, toss an onion (roughly sliced), a few cloves of garlic (in the skin), and two to three handfuls of Jerusalem artichokes.
  2. Remove from the oven, place in a blender, and add two cups of broth.
  3. Place in a pot and bring to a slight boil. Season with salt and pepper and a drizzle of chili oil

CARMALIZED FENNEL, ONION, AND KALE SALAD

  1. Slice fennel and onion into half ince slices. Toss with olive oil and bake at 400 degrees for 20-30 minutes.
  2. Remove from oven and add three tablespoons of balsamic vinegar, stir to deglaze the baking dish.
  3. Pour over a bowl of washed, torn up, raw kale. Toss to coat and wilt kale, then serve.