Recipes

Spinach, Walnut and Kabocha Salad

Sep
13

Contributed by CSA member Tom Ricker

Ingredients:

  • 1.5 lbs Kabocha Winter Squash (stem and seeds removed; skin on and cut into 1" thick slices
  • 2 Tbsp + 1/2 cup olive oil; divide
  • 1 1/2 tsp salt
  • 1/2 cup rice vinegar
  • 1/2 tsp granulated sugar
  • 1/2 small red onion peeled and cut in 1/4" thick wedges
  • 8 ounces spinach leaves, or swiss chard (approx 5-6 cups)
  • 1/2 cup walnut halves, roughtly chopped

Directions:

Posted By Dalziel read more

Zucchini Yeast Rolls

Aug
28

from Naomi Zimmerman in Simply in Season by Mary-Beth Lind & Cathleen Hockman-Wert

Step 1

  • 2-3 cups summer squash (shredded)
  • 1 cup water
  • 1/2 cup sugar (may substitute 1/4 honey)
  • 3 Tbsp oil
  • 2 tsp salt

Combine in a sauce pan and heat slowly until warm

Step 2

Posted By Dalziel read more

Carrot Fritters

Jan
14

Ingredients:

  • 1 1/2 cups carrot, grated
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2/3 cup heavy cream
  • 1 egg
  • 3 Tblsp (heaping) cheese
  • handful cilantro
  • 1 Tblsp flour
  • Olive oil

Directions:

Posted By Dalziel read more

Roasted Onions

Jan
14

Bake onions drizzled with a bit of olive oil and a few sprigs of thyme at 375° for 3o minutes or until soft - keep the skins on while roasting.

When done cut open and serve hot with thin slices of your favorite cheese

Posted By Dalziel read more

Curried Carrot Soup

Oct
01
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • 2 stalks celery (chopped, optional)

In large soup pot saute in 2 tablespoons olive oil until soft.

  • 2 pounds / 1 kg carrots or sweet potatoes (chopped)
  • 6 cups / 1.5 L vegetable broth
  • 2 teaspoons curry powder

Add and bring to a boil.  Simmer until carrots are tender, about 20 minutes.  Remove from heat, cool slightly and puree.

Posted By Dalziel read more

Roasted Winter Vegetables

Sep
29

"We have some version of this at leaast once a week," says contributer Linda Bulson.  "You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot, sweet potato, parsnip) and one with a stronger flavor (turnip or rutabaga).  The natural sweetness of the veggies and the garlic develops with the slow roasting"

Serves 8 (side dish) 3 - 6 (main course)

Posted By Dalziel read more

Baked Stuffed Tomatoes

Sep
22
  • 3/4 Lb. green bell peppers (about 2 large)
  • 3/4 Lb zucchini
  • 1/2 Lb small Japanese eggplants (about 3 eggplants)
  • 1 small yellow onion
  • 1/4 cup olive oil
  • 1 1/2 Tbsp/ chopped fresh cilantro (coriander leaves)
  • 1 tsp. crushed dried red peppers
  • dash of oregano
  • black pepper to taste
  • 1 1/2 Tbsp. lemon juice
  • 6 to 8 large ripe tomatoes
  • 1/2 lb. Munster cheese, grated
  • 2 Tbsp. dry bread crumbs
Posted By Dalziel read more

Tomato-apple Chutney

Sep
21
  • 4 lbs. ripe tomatoes (about 12 large)
  • 2 lbs. tart green apples (8 to 9)
  • 2 1/2 cups cider vinegar
  • 2 1/2 cups brown sugar
  • 3 large onions
  • 1 Tblsp mustard seeds, crushed
  • 1/4 to 1/2 tsp. cayenne pepper
  • 2 Tblsp salt4
  • 4 tsp. ginger
  • 1 1/2 cups raisins

Cut the tomatoes into quarters and puree them in the blender in batches.  Strain the puree through a course sieve to eliminte the skins.

Peel and core the apples and cut them into 1/2 inch chunks

Posted By hwdperk read more

Fresh Tomato Hot Sauce

Sep
20
  • 2 large, ripe tomatoes (about 1 1/4 cups chopped)
  • 4 Tbsp. chopped fresh cilantro (coriander leaves)
  • 1 Jalepeno chili pepper
  • 5 Tbsp vinegar
  • salt to taste (about 1/2 tsp)
  • Minced garlic (optional)

Chop the tomatoes rather finely and add the chopped cilantro.  Peel and seed the chili pepper and mince it.  Sir it well into the tomatoes, add the onions, vinegar, and a generout amount of salt.  Add minced garlic and more salt to taste.  Serve cold.

Makes 1 1/2 cups

Posted By hwdperk read more

Marinated Tofu and Vegetables

Sep
17

From Simply in Season by Mary Beth Lind

Posted By hwdperk read more

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