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Here’s a wonderful fall soup from Ina Garten’s Barefoot Contessa show on the Food Network. Some commenters felt that the recipe turned out overly sweet — you might want to try adding more squash, cutting back the apple cider, or using broth instead of water, if you like a more savory soup. (more…)
This recipe was recommended by a CSA member and can be found on epicurious.com. This soup can be served hot or cold, and you can adjust the amount of jalapeño peppers (or season with cumin or chili powder) to spice it up. Get creative!
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Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste! (more…)
If you like rich, creamy dishes, you’ll love this recipe from the “Simply Organic” cookbook. Serves 8.
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This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything” (more…)
This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil. (more…)
This recipe appeared in the New York Times by one of our favorite chefs, Mark Bittman. The recipe comes together in less than 30 minutes; be mindful not to overcook the lettuce so that it retains its sweetness. Try using Swiss chard (leaves only) and a leek in lieu of the shallot and lettuce. Vegetarians can omit the prosciutto. The recipe serves 4. (more…)
This recipe was originally published in the March 6, 2012 edition of The New York Times. Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry. Yields 4-6 servings. (more…)
