Today’s box includes: celery, lacinato kale, cilantro, collards, green onions, purple of Sicily cauliflower, lettuce, beets, chard, carrots, pink beauty radishes, and a bunch of oregano and a bunch of mint.
Here’s an idea for the cauliflower in your box:
ROASTED CAULIFLOWER AND CHICKPEA SALAD
1 head of cauliflower cut into even sized florets
1-2 Tbsp olive oil
pinch salt and pepper
1 x 400g can of chickpeas, drained and rinsed
2 tbsp freshly chopped mint
1 tbsp freshly chopped cilantro
Pomegranate seeds (optional)
2 Tbsp tahini
1/4 cup olive oil
juice of half a lemon
1 clove of garlic, crushed
pinch of salt and pepper
1 Tbsp warm water (optional)
Heat your oven to 350 deg F.
Toss the cauliflower florets with the olive oil and season with salt and pepper. Line them evenly on a baking tray and roast for 30-55 mins until tender. Set aside to cool.
In a large bowl, combine the cooled roasted cauliflower along with the chickpeas, mint and cilantro
Whisk the tahini dressing in a small bowl, ensuring it is smooth. If you find it is not blending add 1 Tbsp of warm water.
Toss the tahini dressing through the salad ensuring it coats everything evenly. Plate it up and garnish with optional pomegrante seeds.
Here’s an idea for beets:
BALSAMIC MARINATED BEETS
1 bunch beets, boiled, peeled
2 Tbsp. Balsamic vinegar
1 tsp. Dijon mustard
1 tsp. fresh oregano
2 green onions, minced
1/4 cup extra virgin olive oil
sea salt and pepper to taste
Cut off the greens and the tail of the beets. Leave the skin on.
Boil beets in water to cover for 45 minutes to an hour, until the peel begins to slip off. Cool the beets and remove the peel by rubbing it off. Slice or dice them as you prefer.
Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper.
Combine dressing with beets and marinate in the refrigerator for at least 2 hours-- overnight is better. Let this dish come to room temperature before serving.
SAVE THE DATE for the next Wild Willow Potluck on Saturday, April 19. Join us for volunteering, a farm tour, potluck dinner, wood-fired pizza, live music, bonfire and more! More details on our website: www.sandiegoroots.org