First Day of CSA Goodies

I have long wished to sign up for a CSA, but I didn't exactly think it would fit with our schedules and the fact that we plan our menus out so strictly since we cook for others. But... they are always so tempting. We are very lucky to live in Southern California and have an abundance of fresh, beautiful produce year round. A little pricy to sign up for one, but I know it's definitely worth it when I'm supporting local farmers. Plus, I love our weekly trips to the farmer's market. How awesome would it be to get a box full of goodies from one of the farms that we always support at the market?
Well, my coworker has been trying to get healthy and he convinced me to sign up for the CSA from Suzie's Farm and split it with him. That's pretty much a win-win for both of us. There's no way he could manage to use up an entire week's worth of the box, and now Brady and I get to enjoy the loveliness of a CSA for half the price and half the produce. We can whip stuff up from there when we are fiending for a snack :)
This last week contained broccoli, beets, turnips, red cabbage, red frill, spicy salad mix, fennel, sprouts, and red onions. (There might be something else I'm forgetting.) Anyway, here is the recipe I made from some of the contents.

Broccoli, chopped (Used the stems too since there wasn't much)
1 bunch of beets, with their greens
1 tsp olive oil
Lemon Herb Tofu
2 tablespoons soy sauce
2 tablespoons olive oil
1 – 1 ½ tsp of dried oregano
1 – 1 ½ tsp of dried thyme
1 tsp of dried basil
1 tsp agave syrup
Juice of 1 lemon
Ground black pepper to taste
1 package of extra firm tofu, pressed
Lemon Tahini Dressing
2-3 cloves garlic, minced
1/4 cup tahini
1/2 cup lemon juice (about two lemons)
1 tsp salt
1/2 tsp cayenne pepper
2 tablespoons water (or more to thin as needed)
Cooked brown rice, enough for 2 people

Preheat oven to 375 degrees. Peel the beets and wash and reserve their greens. My beets were small, but depending on the size of your beets, you may want to cut them in half to make them smaller in order to roast faster. Chop up the greens and set aside. Tear off a piece of foil and place the beets in the center. Drizzle the beets with olive oil and then cover with the foil, folding over all sides to ensure that the juices and oil don't drip out. Cut tofu into squares about 1/2” thick. Combine all ingredients of the lemon herb tofu, minus the tofu, into a small bowl and whisk together. Place the tofu in single layer into a Pyrex baking dish. Pour the lemon herb marinade over tofu and toss together to coat the tofu on all sides. Cover the baking dish with foil. Put the beets along with the tofu into the oven. Bake the tofu for 15 minutes.
In the meantime, combine all of the ingredients of the lemon tahini dressing in a small bowl and whisk together. You can add more water, depending on how thick you'd like this to be.
Once you have baked the tofu for 15 minutes, turn it over and bake uncovered for another 15 minutes. After you take out the tofu, check on the beets. They should be soft enough to pierce with a fork. If not, roast for a few minutes longer. While you are waiting for them to cool, saute up the beet greens and broccoli. Allow the greens get nice and wilted, and the broccoli should be soft but still have a nice bite to it. While sauteing those up, you can chop up the beets to smaller bite size pieces. Once the greens are wilted and the broccoli is cooked, top a generous portion onto some brown rice. Add the beets and the lemon herb tofu. Drizzle the lemon tahini dressing on top and mix together.