For whatever reason, our last week’s CSA newsletter is a Martha Stewart tribute. This light and flavorful dish makes a great lunch-time meal!
- 1/2 cup red wine vinegar
- 1/3 cup olive oil
- sea salt and ground black pepper
- 2 pounds fresh shiitake mushrooms, stems removed, caps halved
- 1 1/2 cups quinoa
- 1/2 bunch kale, removed from stem and torn into bite-size pieces
- 8 ounces feta cheese, crumbled
1. Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest). Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20-25 minutes.
3. Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15-20 minutes.
4. Place kale in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbed feta, and serve immediately.
Recipe idea from Martha Stewart.
Tucked in the rolling hills next to the Santa Cruz mountains, Pescadero is a community of farming and ranching just two miles east of Highway 1 and the Pacific Ocean. Cool summers and mild winters make for comfortable living and great growing conditions.