This week's CSA share contained red leaf lettuce, arugula, carrots, radishes, green cabbage and cilantro.
Adding some local fresh lemons, this week's share became a fresh, healthy salad and a tasty roasted veggie with pesto dish that I could eat every night of the week.
For the salad, I combined the lettuce, arugula, carrots and radish and made a zesty, fresh salad dressing:
This dressing is fresh and bright and pairs well with a simple green salad.
1/2 cup fresh squeezed lemon juice
3/4 cup olive oil
1/4 cup chopped cilanro
1 clove garlic, crushed
1/4 cup water
1/2 tsp salt
Add all ingredients to a bowl and whisk to combine. Tear red lettuce and arugula into bite sized pieces and place in a large bowl. Slice radishes and carrots and add to bowl. Add salad dressing and toss to combine.
Roasted Cabbage & Carrots With Cilantro-Carrot Top Pesto
1 small head cabbage
1 bunch carrots, including tops
1/4 cup + 2 Tbsp olive oil
1/4 cup cilantro
1/2 cup carrot top
1 Tbsp diced jalapeno
2 Tbsp lemon juice
1 tsp lemon zest
1/4 cup macadamia nuts
1 clove garlic
1 tsp sea salt
Preheat oven to 425 degrees. Separate carrot tops from carrots and cut carrots on the bias into slices. Chop cabbage into large chunks and place carrots and cabbage on a roasting sheet. Drizzle 2 Tbsp olive oil, sprinkle salt & pepper to taste and toss to combine. Place in the oven and roast until tender, about 30 minutes stirring once halfway through.
While the vegetables are roasting, coarsely chop the cilantro and carrot top and add to food processor with the jalapeno, lemon juice, lemon zest, macadamia nuts, 1/4 cup olive oil, garlic and salt. Process until well blended. When the vegetables are done, toss pesto with vegetables to combine and serve hot.