Summer CSA | Week 8
In our box: cucumbers, zucchini, kale, red potatoes, onions, garlic, golden beets with greens, sungold tomatoes, tomatoes, broccoli, carrots with greens
There is a lot of chopping going on in my kitchen these days, as our meals are made up almost entirely out of what comes home with us each Saturday from the market. Recently on our table there has been cream braised green cabbage (an enduring favorite), split pea soup with potato and dill (from our garden), and Santa Fe black bean salad. We've all gone a bit crazy for this Greek cucumber salad. It's hard to beat fresh cucumbers, feta cheese, and olives.
But, the winner of the week was a veggie spread made mostly with green beans. I know, I know. I too was skeptical at first and almost skimmed over it, how could that possibly be good? But it was. Oh, so good. Spread on rye bread with some cheese and tomato, it was perfect. The original version called for tofu, but since we don't do tofu I added some leftover rice in its place. This helped give the spread much needed body and a little nutritional boost.
Last year: Zucchini
Two years ago: Fried Rice with Eggplant
Veggie Spread Sandwiches
Adapted from Sundays at Moosewood Restaurant
1 lb. green beans, steamed
1/2 C. walnuts
1 TBS. soy sauce
3 TBS. yogurt
2 tsp. prepared mustard
1 C. cooked long grain brown rice, divided
1 TBS. coconut oil
1 onion, minced
2 cloves garlic, minced
2 tsp. Italian seasoning
1 dill pickle, cut in a small dice
salt and pepper to tasted
12 slices rye bread
6 slices provolone cheese
6 slices tomato
6 slices red onion
1. In a food processor or blender, combine the green beans, walnuts, soy sauce, yogurt, mustard, and a 1/2 cup of the rice. When well blended, scrape into a large bowl.
2. Meanwhile, heat the coconut oil in a skillet over medium heat. When hot, add the onions, garlic, and Italian seasoning. Season with salt. Saute until onion is soft, about 5 minutes.
3. Fold the onion mixture and the chopped pickle into the green bean mixture. Season with plenty of fresh black pepper and mix well.
4. Refrigerate for at least a half hour, or until well chilled.
5. To assemble sandwiches, toast the rye bread and cover one half with the spread. Top with cheese, tomato, red onion and the other slice of bread.
Servings: 6 adults
Time: 45 minutes total, 15 minutes active