Cucumber & Fennel Sandwiches With Goat Cheese

Maybe it was Queen Elizabeth's Diamond Jubilee, or the upcoming Olympic games in London, or maybe it was simply the arrival of cucumbers in my box this week...but I had to indulge in a teatime sandwich recipe.  This zesty, light sandwich is certainly for raised pinkies, but it's not too dainty for the average picnic. You can substitute cream cheese if you prefer, but the goat cheese gives an added zing with the fresh fennel and cucumber.

Ingredients: Eight slices of freshly baked Soft Wheat Sandwich Bread (or your favorite from Niedlov's if you don't have time to bake) Seedless cucumber, sliced thinly on a mandolin slicer or with a sharp knife 1 fennel bulb* 1-2 Tbs chopped fennel leaf 4 oz plain goat cheese 3 garlic cloves, minced or pressed 1/2 lemon, juiced Freshly cracked black pepper Sea salt

Method: Mix the goat cheese, garlic, lemon juice, chopped fennel leaf, and some black pepper together in a bowl. Spread the cheese mixture onto the fresh bread, then layer cucumber slices and fennel.  Finish with a sprinkle of sea salt and freshly ground black pepper.  This is heavenly with a hot cup of pure Assam tea with a splash of milk.

*To slice the fennel bulb thinly, cut the bottom root stem from the bulb, and begin slicing from the bottom, working your way to the stems. This creates rings of fennel that are easier to bite into, and they have a nice appearance when layered on the sandwich.

Spring Veggie Burgers

You might think veggie burgers are just for people who don't eat meat.  That is, until you try these.  These freshly made garden burgers are rich in protein, fiber, and nutrients, and extremely satisfying.  They store well in the freezer and can be quickly warmed up in a toaster oven, skillet, or microwave. This recipe makes 2-3 dozen burgers, depending on size.

Ingredients:

1 large beet root, grated 1 large kohlrabi bulb, peeled 1 leek 1 onion 3 carrots 8 oz wild mushrooms, whichever you like best 6 garlic cloves, peeled 1 bunch beet greens, chard or kale, finely chopped 1 bunch cilantro, chopped 1 cup nuts or seeds, ground (walnuts, pecans or pumpkin seeds work well) 3 eggs 1 cup red lentils (dry) 1 cup quinoa (dry) 3-4 slices of bread, toasted until completely dry, then ground in a blender or food processor. (Can substitute about 1/2 cup rice and almond flour and omit breadcrumbs if gluten-free) Juice from 1-2 lemons 1/2 cup canola oil 1 Tbs fennel seeds 1 tsp paprika 1 tsp cumin Sea salt and freshly ground black pepper to taste

Method:

Cook lentils and quinoa according to packet directions.  (I like to use Rapunzel vegetable bouillon with sea salt and herbs to season the quinoa) The lentils are best if they are slightly under-done for this recipe. Let cool. Make breadcrumbs. This is another step, but it's pretty easy and there is no comparison between fresh and store-bought.  (You can make breadcrumbs in advance and freeze larger batches.) Chop all vegetables as small as possible, or use a food processor or grater.  If you like a softer texture to your burgers you can place the chopped or grated beet, kohlrabi, leek, carrots, and mushrooms in a skillet or pan with a little oil and a dash of salt and saute until the vegetables soften. Let cool. If you don't cook the veggies first, the texture is nicely varied and the veggies will stand out a little more.

Put all ingredients, except eggs, in a large bowl and mix with your hands to combine ingredients well.  Taste and adjust seasonings. Add eggs and mix well. You may need to add more flour if it is too wet.  It should be just dry enough to form into soft patties.

I usually use my hands to form the mixture.  If we are in a hurry, I fry the burgers with a little oil on medium-low heat for several minutes on each side.  Otherwise, you can bake them on a lightly oiled baking sheet for 20-25 minutes at 375 degrees.

Serve on a toasted bun with Lemon Tarragon Aioli and arugula, or try it with Auntie's Guacamole, or smother it with caramelized onions and melted Cumberland or Coppinger cheese.

Extra burgers can be frozen. Carefully place them in gallon sized freezer bags in one or two layers (with waxed paper between layers). Make sure to keep them flat at all times, and freeze on a shelf.

Napa Farmhouse Salad With Sesame Dressing

This was my end-of-the-week salad, inspired by a lunch made for me once by CSA member Beth Capecchi.  Her's was an Asian salad with chicken, cabbage and ramen noodles.  It was delicious.  I didn't have ramen noodles for this one, but I did have a lot of crispy vegetables.  Nearly everything in this week's box can go in a salad, so you can pick and choose which ingredients to add or omit. If you are vegetarian, you can use extra Shiitake mushrooms or tofu for protein. This makes a large salad for 6-8 people, but if you have leftovers they will still be tasty the next day. Also, if sesame is not your favorite flavor, check out The Basics Of Vinaigrette recipe and create your own signature dressing!

Ingredients: 1 Head of Napa cabbage, sliced thinly Beet greens, sliced thinly 3 Green onions, sliced 2 Carrots, julienned 3-5 Radishes, sliced 6-8 Shiitake mushroom caps, sliced thinly 3 Beets (any color) cut into sticks and cooked to your taste. (I sauteed mine in oil with salt, then added a splash of white balsamic vinegar, some water, covered the pan and let them steam until they were tender.) 1 lb boneless chicken, cooked and shredded Thin style fried rice noodles for garnish (optional)

Sesame Dressing: 3/4 cup cold-pressed extra virgin sesame oil 1 teaspoon toasted sesame oil 1/4-1/3 cup rice vinegar Juice from one lemon 4-6 garlic cloves, minced A 2-inch piece of fresh ginger, peeled and grated. 1 Tbs local honey Sea salt to taste

Toss all ingredients in a large bowl, making sure the cooked chicken and beets have cooled first.  Whisk together Sesame Dressing ingredients until they partially emulsify.  Then pour the dressing over the salad and toss until it is coated.

Tom's Grilled Cabbage

Ingredients: Caraflex (conehead) cabbage or Napa cabbage Olive oil Garlic powder Onion powder Sea salt Black pepper

Method: Cut the cabbage in half or quartered.  Place in a plastic storage bag with some olive oil and the seasonings and shake until well-coated. Place the cabbage cut-side down on a hot grill and leave until it is fork tender, but still has a little crunch.  Slice before serving or serve in wedges.  This method also works great for peeled slices of Kohlrabi.

Kohlrabi Soup with Ginger & Lime

This is a great spring soup for cooler, rainy days like today.  Most of the ingredients are available at local grocery stores.  Kaffir lime leaves may be harder to find, but they make all the difference for this soup. If they are not available at a local Asian market, they can be purchased online.

Ingredients: 3 Kohlrabi bulbs, peeled and diced 1 Leek, chopped 3 Carrots, sliced into circles 6 Cloves of fresh garlic, minced Canola oil 1 Cup red lentils 8 cups chicken or vegetable broth A 2-inch piece of fresh ginger, peeled & grated 3 Limes, juiced 3 Kaffir lime leaves 1 Can coconut milk (15 oz) 1 Bunch of curly kale, stems removed and leaves chopped 1 red chili pepper, (optional) Sea salt to taste 3 Green onions, chopped

Method: In a large stock pot, saute 2/3 of the chopped kohlrabi, the leek, and 1/2 of the carrots in a little canola oil.  When they are soft, add the lentils, the garlic and 4 cups of broth.  Cover and let simmer until the vegetables are tender.

Remove from heat and puree roughly with an immersion blender.  Add the remaining broth, carrots, kohlrabi, Kaffir lime leaves and chili pepper.  Let simmer for about 20 minutes, then add the ginger, lime juice, coconut milk, and kale.  Stir and cook on low heat until the kale is wilted.  Salt to taste.  Add about a tablespoon of chopped green onions to each bowl before serving.