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Category Archives: CSA Recipes

Potato Salad With Pickled Herring, Beets, Apple and Walnuts

16 Wednesday Oct 2013

Posted by enjoywithjoy in CSA Recipes, Salad, Dips & Dressing

≈ 3 Comments

Tags

apple, beets, chopped cucumber, Cook Think, CSA Hancock Shaker Village, herring, potato, walnuts

Potato Salad With Pickled Herring,  Beets, Apple and  Walnuts

Potato Salad With Pickled Herring, Beets, Apple and Walnuts

Ingredients:

4 large new potatoes, scrubbed and quartered (about 1 pound)
1 (8-ounce) jar pickled herring
1/2 cucumber, peeled, seeded and sliced
1 cup pickled beets (used boiled beets instead from the CSA)
1/4 cup mayonnaise
1/3 cup coarsely chopped walnuts
2 tablespoons greeen onion, chopped
*1/2 cup Granny Smith Apple, diced

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Bring a large pot of water to a boil, and cook the potatoes for 25 to 30 minutes, or until tender. Drain.

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Cut the potatoes into bite-size pieces. Cut the pickled herring into bite-size pieces and set aside the liquid from the jar. Toss the potatoes, herring, cucumber, beets and apple in a serving bowl. In a separate bowl, mix the mayonnaise with 1 tablespoon of the liquid from the pickled herring. Add to the herring mixture and toss to combine.

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Chill for at least 20 minutes. Just before serving, toss in the walnuts and green onions.

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*The first time I tried Herring salad was a dinner with my Kazakh friends. It is an acquired taste but after awhile I go use to it. I found a lighter version of this salad and added apples to add more freshness and crunch to it. If you don’t want the strong taste of the herring you can totally omit the reserve liquid. enJOY!!! 

Source: Cook Think

Tomato, Cucumber, Purslane Salad with Feta

01 Sunday Sep 2013

Posted by enjoywithjoy in CSA Recipes, Salad, Dips & Dressing, Vegetarian

≈ Leave a comment

Tags

CSA Hancock Shaker Village, feta, jalapeño pepper, purslane, tomato

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Tomato, Cucumber, Purslane Salad with Feta

Ingredients:

1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped (from the CSA)
1 medium tomato, chopped (from the CSA)
1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
1 minced seeded jalapeno chile pepper
2-3 tablespoons fresh squeezed lemon juice
*1 cup feta cheese
Salt to taste

IMG_1891 IMG_1895 IMG_1900IMG_2099Combine all ingredients in a serving bowl. Top with feta cheese. Salt to taste.

IMG_1922 IMG_0641 IMG_1935*A bagful of goodies again from my CSA. A very simple salad and I added feta cheese to give it a zing. I love getting veggies from CSA, you get to try different and unusual vegetables that you cant even find in a regular market. You know your parents always tell you “to eat your veggies”…they would be so proud of me now. enJOY!!!

Source: Simply Recipes

Thai Black Pepper and Garlic Tofu

07 Wednesday Aug 2013

Posted by enjoywithjoy in CSA Recipes, Main Dish

≈ 1 Comment

Tags

black sesame seeds, CSA Hancock Shaker Village, garlic, ground pork, Sriracha chilli sauce, tamari, tofu

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Thai Black Pepper and Garlic Tofu

Ingredients:

Tofu and Seasoning:

1 14 ounce package extra-firm tofu
1 tablespoon soy sauce (or gluten-free tamari)
2 tablespoons water
2 large cloves garlic, pressed
1 teaspoon black pepper, freshly ground
1 teaspoon rice vinegar

IMG_1793Vegetables:

1 small onion, halved and sliced into thin wedges
1 large bell pepper, sliced
6 cloves garlic, minced or pressed
*1 1-inch ginger, minced
3 ounces shiitake mushrooms, sliced (used white mushrooms)
8 ounces kale (about 1 bunch), stems removed and leaves thinly sliced (used baby kale & spinach)
*2 cups CSA green peas, trimmed
*1/2 lb. ground pork plus 1 clove minced garlic & 1 tbsp. soy sauce
*black sesame seeds, garnish

IMG_1792 IMG_1797IMG_1795Sauce:

1 1/2 tablespoon soy sauce (or gluten-free tamari)
1/2 cup vegetable broth
1 teaspoon sriracha or other chile sauce (or to taste)
1/2 to 1 teaspoon black pepper, freshly ground
2 teaspoons cornstarch

Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)

Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.

While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Cook ground pork until brown. Add the onion, ginger and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.

Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta. Garnish with black sesame seeds.

IMG_1812 IMG_1803*If you ask me a few years ago if I like tofu I wouldn’t think of eating it but I realize it’s how you cook and marinate it. Just like any meat, best of all tofu soaks up everything. I added ground pork, green peas from my CSA and more sriracha because super love spicy food. enJOY!!!!

Source: Fat Free Vegan Kitchen Sinlessly Delicious

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter with Garlicky Snap Peas

25 Thursday Jul 2013

Posted by enjoywithjoy in CSA Recipes, Seafood, Vegetarian

≈ 4 Comments

Tags

butter, CSA Hancock Shaker Village, Epicurious, garlic, lemon peel, peppecorns, Seafood, snap peas, steak, swordfish

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter with Garlicky Snap Peas

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter with Garlicky Snap Peas

Ingredients:

1/4 cup (1/2 stick) butter, room temperature
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

IMG_1588 IMG_1581Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.

IMG_1590Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Garlicky Snap Peas:

1 lb. snap peas
3 garlic cloves, thinly sliced
1 teaspoon chili flakes
2 tablespoons butter
kosher salt and freshly ground pepper to taste

IMG_1597Melt butter, saute garlic until golden brown then add snap peas. Cook it until it turns bright green then add chili flakes  and salt and pepper to taste.

IMG_1595 IMG_1593*We love eating swordfish steaks it’s like eating steaks but without the heaviness of a real steak and half the fat. It’s our less than guilty pleasure. Adding the Garlicky Snap Peas from our CSA basket…it was one whole meal. enJOY!!!

Source: Epicurious

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