Salmon Pasta Salad with Peas and Herbs 3 tablespoons fresh lemon juice 3 tablespoons mayonnaise 2 teaspoons finely grated lemon zest Fresh ground salt and pepper, to taste 1 (14-ounce) can wild Alaskan pink salmon, drained, skinned and boned, and cut into chunks 2 tablespoons minced fresh dill, or 3 tablespoons dried 1 (10-ounce) package frozen peas, defrosted ½ pound bowtie or corkscrew pasta, cooked al dente and cooled 2 scallions (white and green parts), minced (about ¼ cup) Teena’sPrideCSA Green Salad Mix Combine lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and toss to incorporate. The pasta salad will keep up to 2 days in an airtight container in the refrigerator. Cantina-style Green Chili Sauce This is a recipe that took many years to get right. It was inspired by a sauce that I would beg the house chef for every time I would visit his restaurant. He gave me the ingredients and told me to go figure it out. 1 cup Greek olive oil or oil with subtle flavor, like avocado or grapeseed oil 2 small cans Roasted Green Chilies, hot or mild Teena’sPrideCSA Basil ½ -1 cup fresh culantro or cilantro leaves (optional) ½-1 teaspoon cumin 1 teaspoon dried or fresh oregano 1 tablespoon red chili powder Fresh ground salt and pepper (preferably white pepper), to taste Combine all ingredients in a food processor or blender. Give a few quick blitzes until you reach the desired consistency. Great on taco salads or with grilled meats. For a MexiMediterranean fusion, add preserved lemon and blend. Teena’sPrideCSA Kale, very thinly sliced crosswise 1 yellow, orange, or red bell pepper 2 carrots, thinly sliced crosswise ½ cup vegetable oil ¼ cup cider vinegar ¼ cup salted peanuts plus an extra ¼ cup 2 tablespoons packed light-brown sugar ½ teaspoon coarse salt Toss kale, pepper, and carrots I a large bowl. Puree oil, vinegar, 1/4 cup salted peanuts, sugar, and salt in a blender until smooth. Pour dressing over vegetables just before serving. Sprinkle with extra 1/4 cup salted peanuts, coarsely chopped. Lime Chimichurri Here’s a zesty twist on every gaucho’s pantry staple, Chimichurri! It can be used as a marinade, dipping sauce, sandwich spread, and even a tasty garnish. Goes great on grilled meat. 1 ½ cup fresh parsley Teena’sPrideCSA Basil Teena’sPrideCSA Mint Teena’sPrideCSA Garlic Chives 3 cloves of garlic 1 lime, zested and juiced 3 tablespoons red wine vinegar 2 tablespoons red onion or shallot, diced 1 tablespoon oregano ½ teaspoon red pepper flakes ½ cup extra virgin olive oil Salt and pepper to taste In a food processor, add the parsley, basil, mint, chives, garlic, vinegar, onion, oregano, red pepper flakes, oil, and a pinch of salt/pepper. Zest the lime and add that zest to the food processor. Squeeze the juice of half the lime into the food processor. Pulse until everything is combined and finely minced. Adjust taste if necessary. Enjoy! Week 29 of 30, May 19, 2014 Please find the produce photos, Healthy Tips and other news in our weekly Newsletter sent via email. This information is also available at www.TeenasPrideCSA.com In our continuing effort to be Green and following Member Survey feedback, we will be communicating more online and printing less. Make frozen pesto cubes using oil as your base. You can also use water if you plan to use in soups. Pack herbs into baggies with air expressed, then freeze. Store in air-tight jars at room temp after air dried or baked at low temperature. Use a dehydrator. Great for making kale chips! Add vinegar, lemon/lime, and pepper flakes to extend shelf or fridge life. Remove garlic and onion. Make herb infused vinegar. Great for chives and tarragon!