Tanaka Farms CSA Recipes, Irvine CA (2024)

Recipes

...with foods straight from your box

All recipes are in alphabetical order by vegetable:

Baked Maui Onion Rings

Ingredients:

1 Maui Onion- sliced into rings

Ingredients- whole wheat bread, seasonings, eggs, milk

Directions:

Toast the whole wheat bread. Blend in blender add seasonings to desired taste. Mix eggs and milk together. Put onion rings in egg and milk. Then dip the the onion rings into bread crumbs. Bake at 420 degrees for 20 minutes.

Ramen Noodle Salad

Ingredients:

1/2 head green cabbage, chopped

1/2 carrot, shredded

4 green onions, chopped

1 package ramen noodles (Oriental flavor)

2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):

1/2 cup salad oil

3 Tablespoons balsamic vinegar

3 Tablespoons sugar

1 teaspoon salt

1/2 teaspoon pepper

Flavor packet from ramen noodles

Directions:

1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting, cool.

2. Combine cabbage, carrots and onions. Break up noodles and add to vegetables. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.

Eggplant-Ziti Parmesan

INGREDIENTS

1 medium eggplant, peeled and thinly sliced

1 (16 ounce) package dry ziti pasta

1 (15 ounce) container ricotta cheese

2 eggs, beaten

1 pound mozzarella cheese, shredded

1/2 cup grated Pecorino Romano cheese

1 (26 ounce) jar spaghetti sauce, or your favorite recipe

1 pinch salt and pepper to taste

DIRECTIONS

Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned. Sounds yummy!

provided by: Chrissy Daniels with Hope View Elementary PTO

Cream of Potato and turnip Soup

1 cup dried cannellini (white kidney) beans

4 cups water

2 cups vegetable stock

1 tablespoon olive oil

2 medium onions, chopped

1 pound potatoes, cubed

1 pound turnips, peeled and cubed

1 1/2 teaspoons sea salt or to taste

fresh ground pepper

Rinse the beans and soak overnight covered in several inches of cold water with a litlle yogurt whey or lemon juice added. Drain and add to a medium saucepan, pour in 4 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover and let simmer for 1 to1 1/2 hours or until the beans are soft. Remove from heat, add the vegetable stock and puree in a countertop blender or with a hand blender until smooth. Return to heat and keep at a low simmer

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the bottom of the pan. Toss in the onions and saute until the onions are softened, about 5 minutes. Add the potatoes and turnips, stir for a couple of minutes, then add the pureed bean broth. Raise the heat slightly and bring to a boil. Reduce the heat to medium-low, cover the pan and cook until the vegetables are tender, about 40 minutes depending on the size of your cubes. Remove from heat and season with salt and plenty of fresh ground black pepper.

Serve hot. Makes enough for 6 to 8 people.

Submitted by: Rosalie Morris

Roasted Winter Vegetables

Copyright 2002, Barefoot Contessa Family Style,

All rights reserved

Prep Time:20 minInactive

Cook Time:35 min

Level: Easy

Serves: 8 servings

Ingredients

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash,

peeled and seeded (about 2 pounds)

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

Instructions

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Submitted by Nichole Cortese

Kohlrabi Soup

2 cups of peeled, 1/2 inch cubed kohlrabi

1 medium carrot, sliced 1/2 inch thick

1 celery stalk, sliced 1/2 inch thick

1/4 of a small bell pepper, cubed

1 green onion

1 small tomato, halved

2 tbsp olive oil

4 cups of water

2 tbsp flour

2 tsp salt

1-2 tsp Hungarian paprika

In a soup pot saute the first four ingredients in the olive oil for about 8 minutes on medium, low heat. Add the flour and stir for 2 minutes, add the paprika, salt and slowly add all of the water.

Add the green onions and the tomatoes and bring it to a simmer

Simmer it partially covered for 20-25 minutes or until the vegetables are softened.

From Andea, Huntington Beach

Broccoli and Potato Soup

2 tbsp Olive Oil

3 cups chopped broccoli

1 medium and cubed potato

1 medium onion cut

3 cups veggie stock

1 cup Jack Cheese

Brown onion in olive oil about 5 minutes

Add chooped broccoli, cubed potaoes and veggie stock

Bring to a boil, reduce heat and simmer 20 minutes or until veggies are soft

Cool for a few minutes, blend until smooth, add cheese to blender... ENJOY!!!

Submitted by Jenny, Hopeview School

Braised Kohlrabi Recipe

Ingredients:

- 2 pounds untrimmed kohlrabi, about 1 pound trimmed

- 1 small onion

- 2 tablespoons butter

- salt and pepper

Serving Description: about 2/3 cup

Servings: 4

Container: heavy skillet

Prep Time: 10 minutes

Cook Time: 15 minutes

For those of you that have January order please come by to pick-up your produce between 10:00am and 12:15pm. Don't forget your bags to carry your produce home in.

provided by: Chrissy Daniels with Hope View Elementary PTO

Fabulous Cilantro Pesto

"This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing."

Ingredients:

1 (16 ounce) package farfalle pasta

1 bunch fresh cilantro

5 cloves garlic, minced

1 tablespoon white wine vinegar

1/4 cup grated Parmesan cheese

1/2 teaspoon cayenne pepper

1/2 cup walnuts or pecans

salt to taste

1/2 cup olive oil

Directions:

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.

In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.

Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

provided by: Chrissy Daniels with Hope View Elementary PTO

Tanaka Farms

EDUCATING, ENTERTAINING, AND FEEDING FAMILIES

ALL YEAR LONG

Our CSA Subscribers:

Please Contact:

Eileen Sagara, CSA Manager

eileen@tanakafarms.com

Shannon Braesch, CSA Deliveries

CSA@tanankafarms.com

(949) 653-2100 ext. 201or

Kale Smoothies

8oz Orange Juice(or any fruit juice)

3 Bananas

1 cup Berries

5-6 Leaves of Kale (chopped, remove stem)

1.5 cup Ice

Blend all ingredients. Makes approximately 6-8 10oz servings.

Tomato & Onion Bruschetta

1 Large Maui Onion

1 Basket Cherry or Grape Tomatoes

8oz Organic white balsamic citrus basil

Dressing/Marinade (available at Costco)

1 Bag Boudin Sourdough Crips (available at Costco)

Slice tomatoes in half and place in salad bowl. Add chopped Maui onion and dressing. Salt and pepper to taste. Mix gently and refrigerate one hour before serving. Add heaping teaspoon to bruschetta crisp.

Kale Chips

1. Remove the center rib from about half a head of kale leaves and cut into "chip-sized" pieces.

2. In a bowl, mix well with 1 tbsp of olive oil and a sprinkling of salt.

3. Spread them out in a single layer on a baking sheet.

4. Bake for about 10 minutes at 350 degrees.

5 They should still have a nice green/brownish color, but will turn crispy.

Grilled Maui Onion & Squash

Maui Onion

Squash

Olive Oil

Organic No-Salt Seasoning (available at Costco)

Slice onions and squash, drizzle with olive oil and add seasoning to taste. Grill or saute until tender.

Onion Rings

1/2 cup Wheat Flour

1/2 cup Potato Stach

1/2 cup Water or 1 egg

1 Large Maui Sweet Onion

Oil for deep frying

Whisk together first 3 ingredients. Separate onion slices into rings. Dip rings into batter, cover entirely. Fry in batches for 1 to 1 1/2 minutes on each side or until golden brown. Drain on paper towel. Serve immediately.

Kale and Apple Salad

3 bunches of Kale

4 green apples

1 cup of sliced roasted almonds

1 cup dried cranberries

1 Lemon

Citrus Vinaigrette Dressing

1/2 cup olive oil

1/2 cup agave

1 lemon's juice and zest

2 Tablespoon apple cider vinegar

1 teaspoon salt

1 teaspoon pepper

Directions:

Separate Kale from the stem and break apart into bite-sized pieces. Using a sharp knife slice the apples 1/4 inch thick and chop in small pieces. Place in a bowl of cold water with 1 lemon's juice so they do not brown.

Combine all ingredients for the salad dressing and whisk together. Pour over the kale and using your fingers, massage the dressing into the kale leaves. Set aside once the leaves have become softer and darker. Add in apples, almonds and cranberries and toss together.