CSA Wednesdays: Lemon Yogurt Cake and Crostini with Pea Shoots

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Last week was our second week of receiving our CSA share from Goodness Grows. In our bag this week was:  mixed greens, kale, yogurt, pea shoots, chives, a large Iris, and a half dozen eggs.  I’ve never had pea shoots before and didn’t really know what they were.  Thankfully the Internet is a wonderful tool and I found a recipe for Crostini with pea shoots and I added in the chives as well.  It was delicious!  The pea shoots are just slightly sweet and tasted great with ricotta cheese.

We again used the mixed greens in our salads over the weekend.  The greens are perfect mixed with a few vegetables.  I ended up using the yogurt and some of the eggs in a Lemon Yogurt Bundt Cake that I made for when I few friends came over for drinks and appetizers.   The yogurt was so creamy and delicious and really kept this bread moist.  The eggs were beautiful and worked wonderfully in my cake.

We finished our share off by making this Stir Fry Asian Kale.   It’s easy to make and it’s a great vegetable side dish.  The eggs we used for breakfast in the morning and also in a cake.  They are amazing and I hope we keep getting them throughout the season!  I can’t wait to see what we get next week.

Lemon Yogurt Bundt Cake (adapted from The Ginger Snap Girl)
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. farm fresh yogurt
1 c. sugar
3 farm fresh eggs
1 T. lemon juice
1 t. vanilla
1/2 c. vegetable oil

For the lemon syrup:
1/3 c. lemon juice
1/3 c. sugar

For the lemon glaze:
1 c. powdered sugar
2 T. lemon juice
1 t. vanilla

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray and dust with flour.

2.  In a medium bowl combine the flour, baking powder, and salt.  Mix well and set aside.

3.  In a large bowl mix the yogurt with the sugar.  Add in the eggs and beat until incorporated.  Stir in the lemon juice, vanilla, and vegetable oil.

4.  Add the flour mixture to the yogurt mixture and stir well.  Pour into the prepared Bundt pan and bake for 45-50 minutes or until it’s golden brown and a toothpick inserted into the middle comes out clean.

5.  Allow to cool on a wire rack for 5 minutes.  Run a knife around the edges of the Bundt pan and unmold it.  Cool completely on a wire rack.

6.  In a small bowl whisk together the sugar and lemon juice.  Using a skewer poke holes all over the Bundt cake and spoon the lemon juice mixture over top of it.  This will help moist the cake and give it a strong lemon flavor.

7.  In another small bowl combine the powdered sugar, lemon juice, and vanilla.  Mix well.  Spoon into a zip top baggie, snip off the end, and drizzle on top of the cake.

8.   Slice and serve.

Crostini with Pea Shoots(adapted from Food 52)
1/2 c. ricotta cheese
2 T. cream cheese
2 garlic cloves, minced
1 T. fresh chives
1/2 t. lemon juice
sea salt
black pepper
12 pea shoots
1 French Baguette

1.   Preheat the oven to 400 degrees.  Slice the baguette into 12 1″ pieces.

2.  Place the baguette slices on a baking pan and brush with olive oil.  Bake for 10-12 minutes or until just browned.

3.  Meanwhile, combine the ricotta cheese, cream cheese, garlic, chives, lemon juice, salt, and pepper in a bowl.  Mix well and taste for seasonings.

4.  Remove the bread from the oven and spread with ricotta mixture.  Place a pea shoot on top of each slice and serve warm.


One Comment

  1. I’m loving the lemon yogurt bundt cake! It’s great for the summer season and bundts are always pretty to present too. The crostini looks great as well… the ricotta/cream cheese on bread sounds yummy!

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