Here is my first CSA share from Fair Share Farm in Kearny, MO...
The first is Lettuce Wraps. I created this recipe for a catering some time ago and also served it for lunches at the Pi Gallery last summer. It is a favorite with my vegetarian daughter, but is loved by non-vegetarians as well. Grilled pork or chicken is an excellent accompaniment. This is a great recipe to start off the season and the spring lettuce abundance. It is easily shifted to accomodate different items as the season progresses. As you will soon find out, I create recipes and meals based on what comes in my CSA and what is in the fridge and hope this will help you if you get stumped on what to fix or feel overwhelmed. This recipe is a snap if you have a food processor and still quick if you don't. Below is the recipe with step by step instructions.
These are extra items from my pantry and fridge that I included in the Lettuce Wraps that were not a part of my CSA.
Slice the white parts of one large Leek and three Garlic Chives and sautee on low to medium heat in about two tablespoons of oil - I use Grapeseed Oil.
Sliced Leek and Green Garlic in Cast Iron Skillet. You may need to add a couple of tablespoons of water to the sautee pan to help "melt" your Leeks.
Once they have softened add a couple of generous pinches of salt and pepper, then add 3 diced carrots and dried basil and stir.
To dice carrots: Peel and cut in half, take one half and cut in half lenghtwise, carefully cut each half in half again lengthwise, cut the lengthwise quarters into matchsticks, then cut the matchsticks into small dice cubes.
Continue cooking on medium-low heat. Let carrots soften a bit then add diced mushrooms.
To chiffonade the Tatsoi, remove stems and stack four or five leaves, roll the leaves lengthwise, and slice across the roll to form ribbons.