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This recipe is from the excellent smittenkitchen.com food blog. We provide instructions to either microwave the squash quickly, or roast it in the oven – your choice! This works great as a side or as a main dish with couscous and some sautéed greens. Serves 4.
This recipe comes courtesy of Guy Fieri and foodnetwork.com. It’s simple and delicious.
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. Serves 4.
Here’s another yummy recipe from the “Simply Organic” cookbook.
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
This southern Italian dish works great as a side dish or vegetarian main entrée. You can double or half the recipe if we receive more or less broccoli in any given week. Recipe adapted from Joy of Cooking.
Place the following ingredients into a food processor and blend until desired consistency:
With the holiday season nearly upon us, here is a different twist on a spread that may come in handy for family and guests. The recipe yields 1¾ cups. Enjoy!