This recipe comes from CSA member Elizabeth Audley - Thanks Elizabeth!

1 cup plain yogurt
1 cup finely diced radishes
1 cup finely diced cucumber
1 small garlic clove, minced or mashed into a paste with 1/2 tsp salt
2 tablespoon minced fresh mint or parsley leaves
soft leaf lettuce and or pita bread for serving

Technique:
In a cheesecloth-lined sieve set over a bowl and let yogurt drain for
2 hours.
In a bowl stir together the drained yogurt, the radishes, the
cucumber, the garlic paste, mint or parsley, and salt and pepper to
taste.
Divide the salad among individual salad plates lined with lettuce or
serve it as a sandwich filling for the pita bread

Sounds perfect for a hot summer day!
Thanks Elizabeth! I am going to try it tomorrow for lunch!

On Aug 6, 2:04 pm, dumbo-csa-discussion <c...@dumbocsa.org> wrote:

Recipes and ideas come directly from the head chef at Brooklyn's own
Roebling Tea Room, Dennis Spina.

Here is an easy way to cook these things without worry:
-Clean peas first, cutting off sharp end if desired
-Bring the peas to a bowl, place peas in bowl with a lot of salt
-Bring water to a boil
-Cover the peas with boiling water
-Let stand for 5 minutes
They are ready for use. Ice bath if you like to cool them down

Recipe
Sugar Snap Peas with Proscuitto and Mint

ingredients
-snap peas (8 oz)
-proscuitto (one slice ripped)
-mint (hand full fresh)
-walnut oil (to taste)
-hazelnuts or likely nut (handfull chopped)
-red wine vinegar (to taste)

Mix/Toss and Viola!

On Aug 6, 2:04 pm, dumbo-csa-discussion <c...@dumbocsa.org> wrote:

Contributed by Dennis Spina.

-Place raw asparagus in a non stick oven ready pan and lay side by
side
-salt, pepper
-crack 2 eggs over them
-perhaps some capers
-cover with a bit of parmesan
-bake at 350 degrees 20 minutes or until eggs are done but not
OVERDONE
-remove from oven
-slide onto a plate
-cover with rosemary dressing (recipe to follow)

Rosemary Dressing:
one bunch rosemary chopped/crushed
minced or smashed garlic
1 chopped scallion
EVOO
salt/pepper
whisk together

I also like green goddess with my asparagus. Making the green goddess
is a pain in the pa-tootie so just buy some that you like!
At the Tea Room we served this for brunck with hen of the woods
mushrooms and pan fried trout.
Also, add some chopped bacon the mix if you are feeling frisky.

On Aug 6, 2:04 pm, dumbo-csa-discussion <c...@dumbocsa.org> wrote:

Recipe from Dennis Spina, head chef at Roebling Tea Room and CSA
member!

This menus reads start to finish incorporating a few dishes together.
Using the flavor from the pork chops to create the sauce for the bok
choy gratin for instance. Ingredients are listed first.
Read the entire process before beginning to cook the recipe.

Ingredients:

-double cut pork chops (one per person)
-baby bok choy (1/2 per person)
- one clove garlic
-1/2 minced shallot
- 1/2 cup chopped cornichon
-1 palm full capers
-splash of cream (1/4 cup at most)

Recipe
-pre heat oven to 350
-salt and pepper chops
-cook pork chops 6 min per side in pan on stove (med/high
heat)....make em' crispy but not charred
-put in the oven for 10-15 minutes
-remove and set to rest

For the bok choy:

-take the pan you cooked the pork chops in and put it back on the
stove
-med/high heat
-add half head of bok choy per chop
-add garlic, shallot, cornichons, capers
-cook bok choy until tender not limp
-pepper
-careful to salt, capers pack a salty punch.

pile on top of chops....Viola

On Aug 6, 2:04 pm, dumbo-csa-discussion <c...@dumbocsa.org> wrote: