Author: Danielle Levitt

Three Cheese Tomato Tart

Three Cheese Tomato Tart

This recipe is basically a Southern spin on pizza (just add mayo.)  A flaky pie crust, a cheddar and mayonnaise blend, and juicy garden tomatoes.  Found on thekitchn.com food blog, this is one of those recipes that just takes you aback the first time you have a bite.  You just won’t believe how delicious (and easy) it is! (more…)

Rustic Homemade Pizza Sauce

Rustic Homemade Pizza Sauce

You can turn almost any of your extra CSA veggies into toppings on a homemade pizza.  From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas.  It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later.  You can also freeze it, in case you have more tomatoes than you know what to do with.

If you have fresh herbs, the conversion is one teaspoon dry equals one Tablespoon fresh (and fresh will taste so much better!).

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Grilled Coconut Kale

Grilled Coconut Kale

This recipe found in The New York Times is rich and fiery, sweet and salty, all at once.  Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors.  Serves 6 (more…)

Fennel

Fennel

Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible. (more…)

Spring Garden Soup

Spring Garden Soup

Another great soup recipe from The Victory Garden Cookbook by Marian Morash.  It serves 4-6.  Use 2 leeks (white and light green parts only) in lieu of scallions.  For herbs, parsley, thyme, or tarragon is recommended. (more…)

Fresh Arugula Pesto

Fresh Arugula Pesto

This recipe, found on simplyfreshcooking.com is a great way to use arugula.  The great thing about pesto is that it’s so versatile.  You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard.

The greens aren’t the only thing you can substitute.  Choose a different nut – like almonds or walnuts.  Just remember to toast them first.  This allows their natural oils to be released and their hidden aromas to come out, which means more flavor for your pesto.  Yields about 1 cup. (more…)

Kohlrabi Curry

Kohlrabi Curry

Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices.  You can substitute it for other vegetables like potato or eggplant.  This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)