This recipe is from the excellent smittenkitchen.com food blog. This works great as a side or as a main dish with couscous and some sautéed greens.
Author: Danielle Levitt
Here’s another recipe from “Simply Organic.” Although the recipe calls for tatsoi, any of the greens that we get in our shares would work well in this recipe.
Here’s a simple recipe to make your own tomato juice. Then, you can use it in the Summer Gazpacho Soup recipe, too, which follows, both taken from Vermont chefs Imrie & Jarmusz’s book, Cooking...
Overwhelmed with all of the eggplant that we have been getting in the shares? Eggplant Parmesan is an easy family favorite, and freezes well for future eating!
Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts.
Ingredients: 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts ¾ cup olive oil ¼-½ cup grated parmesan ½ teaspoon salt black pepper...
While this recipe, from the magazine Whole Living, calls for Yukon potatoes, any potato will work. As presented, the recipe serves 6.
With the balance of the Holiday Season fast upon us, here is a different twist on a spread that may come in handy for family and guests. The recipe yields 1 ¾ cups. Enjoy!
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. This recipe comes from Epicurious.com. Yields 4 side-dish-sized servings.
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have...