Week #13 (8/25 & 28)

This week your basket contains: summer squash, cucumbers, eggplant, sweet peppers, carrots, onions, kale, GOLDEN BEETS, lettuce, tomatoes and basil.

This new take on an old favorite was passed along to us via Facebook by a subscriber who heartily endorses it.  Give it a try and let us know what you think.


2 cucumbers, sliced

2 zucchini, sliced

1 small onion, roughly chopped

3/4 cup olive oil

1/2 cup torn basil leaves

1/3 cup lemon juice

1/4 cup heavy whipping cream

salt and ground black pepper to taste

Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.  Refrigerate soup until chilled, at least 1 hour. From Allrecipies.com

Golden beets, which tend to be less staining than the normal beets, make this dish a delight.  Golden beets are also much more difficult to germinate well, but they are so good, especially in this recipe, they will always have a spot in our lineup.  To simplify, ready made Ponzu sauce is widely available (we get ours at New Seasons when we don’t want to make it).



1  teaspoon  extravirgin olive oil

2  tablespoons  thinly sliced peeled shallots (about 1 large)

8  ounces  small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)

1  cup  uncooked Israeli couscous

2  cups  water

1/4  teaspoon  salt

1  cup  raw spinach leaves, trimmed


1/2  cup  fresh orange juice

2  tablespoons  brown sugar

3  tablespoons  low-sodium soy sauce

2  tablespoons  sake (rice wine)

1  tablespoon  fresh lime juice

1/2  teaspoon  cornstarch

1/8  teaspoon  crushed red pepper

Remaining ingredients:

4  (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Yields 4 servings.  Adapted from Kathryn Conrad, Cooking Light, JUNE 2005


1/2 c. dried lentils (red or brown)

1 1/2 c. water

3 carrots, cut into pieces

1/2 c. chopped onion

1/4 c. raisins

2 T butter

1 t salt

3/4 t. curry powder

Combine the lentils and about 1 c of the water in a saucepan, cover and simmer, until the lentils are just cooked. Add the carrots, the rest of the water and all of the other ingredients. Cook until done. Might need to add a bit more water. (The directions for this are actually for a microwave, so I do it on the stove and if the truth be known, I’m not  very good about measuring carefully.)  Adapted from The New Basics Cookbook .