Beet Salad with Pumpkin Seeds and Greens

From Feeding the Whole Family by Cynthia Lair

4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.

Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stir the seeds using a wooden spoon with the other hand. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.

To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

Grates Raw Beet Salad with Dill and Mustard Vinaigrette

From Farmer John's The Real Dirt on Vegetables Cookbook

4 medium beets, peeled, coarsley grated
1/2 cup olive oil
3 tbso white wine vinegar
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 small clove minced garlic
1-2 tsp finely chopped fresh dill

1.put grated beets in a large salad bowl
2. combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the olive oil and vinegar are thickened.
3. pour the dressing over the beets and toss until well-coated. season with salt pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least an hour.
4. Add the fresh dill, toss again, and serve chilled.

Orzo with Summer Squash and Toasted Hazelnuts

1 1/2 cups orzo (10 oz)
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest

Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.

from Gourmet, August 2003 via www.epicurious.com

Kansas Quiche

From Rolling Prarie cookbook, written especially for CSA members

1 lb chard, yellow summer squash, zucchini, or a combination
1/2 onion chopped
3 whole eggs
1 egg white
1/2 cups skim or lowfat milk
1 1/2 cups grated swiss cheese
salt and pepper to taste
chopped basil
chopped oregano

steam chard, squash or combination with onions until tender, set aside to cool slightly
preheat oven to 374 degrees. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set- approximately 30 to 40 minutes.

serves 4

Wilted Lettuce Salad

6 slices bacon
3tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp water
2 tsp sugar or honey
1/2 tsp freshly ground black pepper (or to taste)
8 cups leaf lettuce- washed, spin-dried and torn into bite-sized pieces
6 green onions, thinly sliced
1 hard cooked egg (optional)
8 radishes, thinly sliced (optional)

Cook bacon over medium-high heat until evenly brown.
Remove from skillet, crumble and set aside. Reserve drippings.
Combine lettuce and green onions in a large bowl.
To the bacon drippings, add vinegar, lemon juice, water, sugar and pepper. stir over medium heat until sugar is dissolved.
Add warm dressing and toss to coat evenly. Sprinkle with bacon. If desired, garnish with eggs and radishes. Serve immediately.

Watermelon Lemonade with Berries

Perfect on a hot summer day!

2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries
1/2 cup chilled lemonade
1 to 2 tbsp sugar or honey to taste
8 to 10 ice cubes

Place all ingredients in a blender and blend well. Pour into large, frosty mugs.

Serves 2.