The first boxes of the spring CSA season went out this past week! Here’s what they included: sweet potatoes (stored from last fall’s harvest), green garlic, arugula, leaf lettuce, french breakfast radishes, and chive blossoms.
One of the perks of CSA membership is the weekly CSA email. This email includes a list of each item in the CSA box that week along with storage and preparation tips. It also features one of the items in the box with a deep dive into its history, nutrition, and additional preparation suggestions. And, each week Farmer Katie selects or creates a recipe that utilizes some or all of the items in the box.
This week’s recipe utilizes all six of the items in the box, and it is delicious!
Roasted Sweet Potato and Arugula Salad
INGREDIENTS
Salad:
2 medium sweet potatoes, peeled and diced
1/2 red onion, thinly sliced (or substitute green garlic)
1 tablespoon oil
1/2 teaspoon chili powder
Pinch of cayenne pepper (optional)
Salt and pepper to taste
6 cups baby arugula (and/or other salad greens)
4 radishes, sliced very thinly
2 tablespoons toasted sesame seeds
2 tablespoons finely chopped fresh chives (or chive blossoms)
Honey-balsamic dressing:
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
4 tablespoons olive or sesame oil
Salt and pepper to taste
DIRECTIONS
Preheat oven to 375°F. Toss the sweet potatoes and onion with the oil, chili powder, cayenne, salt, and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5 to 10 minutes. Increase the heat to 400°F and roast for another 5 to 10 minutes until the sweet potatoes are golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven when soft throughout and let cool slightly.
In the meantime, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper and set aside.
In a medium bowl toss together arugula, sliced radishes, and chives. To serve, arrange arugula mixture on plates. Spoon sweet potatoes over arugula, sprinkle with toasted sesame seeds, drizzle with dressing, and serve. (Serves 4)
Recipe adapted from: The Iron You
