Recipes for CSA Week 18 | Sauvie Island Organics

Ingredients

• 1 large garlic clove, minced and mashed with plenty of coarse salt
• 1/2 teaspoon or more sea salt
• 2-3 medium beets, roasted or boiled and diced
• 4 cups washed, dried and chopped escarole and/or radicchio
• 2 ounces fresh goat cheese, crumbled
• 1/3 cup toasted pistachios (or other nuts/seed, see headnote)
• 2 teaspoons toasted sesame seeds
• 2 teaspoons minced shallot or onion
• Juice of 1 lemon, about 2 tablespoons
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 4 tablespoons olive oil
• 1-2 Delicata squash, cut in half lengthwise, seeds and membrane scraped out and cut into ½ – ¾ inch half rounds
• 1 large onion, peeled and cut into thin wedges or chunks
• 1 teaspoon each finely chopped sage and rosemary (or just one or the other or skip the herbs entirely)
• Salt
• Olive oil
• 5-6 cups escarole, washed and dried
• 1 scallion, white and green parts, thinly sliced (optional)
• 1 1/2 – 2 tablespoons red wine or sherry vinegar
• 3-4 tablespoons olive oil
• 2 teaspoons honey or maple syrup